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Family and Consumer Sciences Research Journal
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Fiber Content And Cost Of Selected Vegetables And Fruits

Cathy English

Department of Food Science and Nutrition, University of Rhode Island, Kingston, RI 02881

Jane K. Ross

Department of Nutritional Sciences, University of Vermont, Burlington, VT 05405

Eleanor D. Schlenker

Department of Nutritional Sciences, University of Vermont, Burlington, VT 05405

Carol A. Perlmutter

Health Science Complex, University of Vermont, Burlington, VT 05405

Selected vegetables and fruits in fresh and processed forms were analyzed for dietary fiber (neutral detergent fiber plus pectin) and cost. Dietary fiber was cal culated as grams dietary fiber per 1/2 cup serving and cost was determined per 1/2 cup serving. In grams of dietary fiber per 1/2 cup serving, carrots contained the most dietary fiber followed by green beans, tomatoes, and potatoes. Tomatoes cost more per 1/2 cup serving than other vegetables. In this study, the dietary fiber content of fresh and processed vegetables did not differ significantly. Canned strawberries had more dietary fiber per 1/2 cup serving than fresh strawberries. Strawberries cost the most per 1/2 cup serving followed by peaches, apples, and oranges. Although consumption of fresh fruits and vegetables, frozen vegetables and fruit juice has increased, this study does not support reduced cost as a reason for this practice. Of the foods studied, apples, oranges, and carrots ap pear to be the most economical sources of dietary fiber.

Family and Consumer Sciences Research Journal, Vol. 16, No. 2, 96-102 (1987)
DOI: 10.1177/1077727X8701600202
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