Non-starch polysaccharides (NSP) |
Cellulose |
10-30% |
Grains, fruits,
vegetables and nuts. |
|
Hemicelluloses
e.g.arabinoxylan
|
50-70%
|
Cereals
|
|
Pectins |
~100% |
Fruit and vegetables |
|
Hydrocolloids i.e. gums, mucilages, β-glucans
|
~100%
|
Gums: plant exudates, seeds and seaweed
Mucilage: Natural gums
Cereals: barley and oats, sorghum, rye, maize, triticale, wheat, and
rice
|
Resistant oligosaccharides |
(fructo-oligosaccharides (FOS) |
100% |
FOS: fruits, vegetables and cereals |
|
galacto- oligosaccharides (GOS) |
100% |
GOS: Fruit and
Vegetables |
|
other resistant oligosaccharides) |
100% |
Raffinose
oligosaccharides: Seeds of legumes, lentils, peas, beans, chickpeas,
mallow, and mustard |
Resistant starch |
physically enclosed starch, some types of raw starch
granules, retrograded amylose, chemically and/or physically modified
starches |
~100% |
Whole grains, legumes, cooked and
chilled pasta, potatoes and rice, and unripe bananas. |
Lignin associated with the dietary fiber polysaccharides |
|
0% |
Celery and grains |