Impact of the Soluble and Insoluble Fibers on the Human's Health

Steluta Radu (), Mihaela Constandache () and Anca - Cristina Stanciu ()
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Steluta Radu: University of Agricultural Sciences and Veterinary Medicine of Iași
Mihaela Constandache: “Carol I†Commercial College from Constanța
Anca - Cristina Stanciu: “Ovidius†University of Constanța

Ovidius University Annals, Economic Sciences Series, 2020, vol. XX, issue 2, 474-483

Abstract: The scientific research show that some of the dietary fiber has a structural role in its plant sources, being insoluble in water. These are cellulose, hemicelluloses and lignin, and are found especially in green bean peas. Another part of the food fiber has a repairing role and are soluble in water (MogoÈ™, V.T., 1999, p.106). In this experiment we monitored the fiber and minerals from vegetables. From the analysis performed on 12 vegetables (potatoes, cauliflower, broccoli, cabbage, tomatoes, cucumbers, red peppers, peppers, celery, parsley, peas, green beans) it was quoted that Na varies between 2 mg / 100g for peppers red up to 130 mg / 100g for celery, K ranges from 170 mg / 100g for cucumber to 900 mg/100g for parsnip. Like Mg, which are essential for good bone and heart health, they have significant limits of 300 mg/100g for parsnip and 70-75 mg/100g for cabbage and broccoli.

Keywords: fiber; mineral; vegetables; digestibility (search for similar items in EconPapers)
JEL-codes: M31 (search for similar items in EconPapers)
Date: 2020
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