The Dietary Fiber Content (Nonstarch Polysaccharides) of Mexican Fruits and Vegetables

The dietary fiber content (nonstarch polysaccharides (NSP)) was measured in a variety of Mexican vegetables, herbs, and fruit. The mean total NSP contents were 20 ± 8.7, 30 ± 7.7, and 14 ± 6.1 g/100g dry matter for vegetables, herbs, and fruits, respectively. Detailed information on the composition of the NSPs and their compoent sugars is also given. These data on the NSP content of foods can now be used to obtain data on the NSP intake of Mexicans and to relate these to the rising incidence of such conditions as cardiovascular disease and cancers where components of plant foods may exert a preventive role.