Total fibre content in portion of vegetables
| Food group | Dietary fibre (g)/100g | Meal serving (g) | Total fibre (g) |
|---|---|---|---|
| Vegetables | |||
| Cabbage | 2.50 | 200 | 5.00 |
| Broccoli | 3.30 | 200 | 6.60 |
| Corn | 2.40 | 200 | 4.80 |
| Carrot | 2.80 | 200 | 5.60 |
| Cauliflower | 2.00 | 200 | 4.00 |
| Mangel/spinach | 1.60 | 200 | 3.20 |
| Lettuce | 1.90 | 200 | 3.80 |
| Pepper | 1.70 | 200 | 3.40 |
| Potatoes | 2.50 | 200 | 5.00 |
| Zucchini | 1.00 | 200 | 2.00 |
| Tomato | 1.20 | 200 | 2.40 |
| Average for vegetables | 4.16 | ||
| Conversion factor for vegetables | 4.16 |
Reported consumption and calculated TFI based on reported intake and conversion factors for fruit, vegetables, and whole grains/legumes
| Fibre-rich food intake (portions/servings/meals) | Dietary fibre intake (g) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Total (sum) | Per person | Total (sum) | Per person | p* | |||||
| Week | Daily | Week | Daily | Week | Daily | Week | Daily | ||
| Fruit (pieces) | |||||||||
| All respondents (N=1025) | 8167.00 | 1166.72 | 7.96 | 1.14 | 24909.35 | 3558.48 | 24.28 | 3.47 | |
| Women (N=702) Men (N=324) | 5785.00 2382.00 | 826.43 340.29 | 8.24 7.35 | 1.18 1.05 | 17644.25 7265.10 | 2520.61 1037.87 | 25.13 22.42 | 3.59 3.20 | 0.003 |
| Vegetables (meals) | |||||||||
| All respondents (N=1026) | 6672.00 | 953.14 | 6.50 | 0.93 | 27755.52 | 3,965.07 | 27.05 | 3.86 | |
| Women (N=702) Men (N=324) | 4561.00 2111.00 | 651.57 301.57 | 6.44 6.52 | 0.92 0.93 | 18973.76 8781.76 | 2,710.54 1,254.54 | 27.03 27.10 | 3.86 3.87 | 0.506 |
| Whole grains/legumes (meals) | |||||||||
| All respondents(N=1028) | 2887.00 | 412.43 | 2.81 | 0.40 | 29274.18 | 4, 182.03 | 28.48 | 4.07 | |
| Women (N=704) | 2101.00 | 300.14 | 2.98 | 0.43 | 21304.14 | 3, 043.45 | 30.26 | 4.32 | |
| Men (N=324) | 786.00 | 112.29 | 2.43 | 0.35 | 7970.04 | 1, 138.58 | 24.60 | 3.51 | <0.001 |
Total fibre content in portions of whole cereals and legumes
| Food group | Dietary fibre (g)/100g | Meal serving (g) | Total fibre (g) |
|---|---|---|---|
| Cereals | |||
| Cornflakes | 3.60 | 50 | 1.08 |
| Brown rice | 1.80 | 200 | 3.60 |
| Wholemeal bread | 6.80 | 50 | 3.40 |
| Whole breakfast cereals | 11.70 | 50 | 5.85 |
| Oatmeal (uncooked) | 10.60 | 50 | 5.30 |
| Oatmeal (cooked) | 1.70 | 200 | 3.40 |
| Quinoa | 2.80 | 200 | 5.60 |
| Buckwheat | 10.00 | 200 | 20.00 |
| Corn flour/polenta | 6.90 | 200 | 13.8 |
| Average for cereals | 6.89 | ||
| Beans | |||
| Chickpeas | 12.20 | 150 | 18.30 |
| Lens | 10.80 | 150 | 16.20 |
| Beans (cut green) | 2.00 | 150 | 3.00 |
| Beans dried | 17.00 | 150 | 25.50 |
| Peas (row) | 2.60 | 150 | 3.90 |
| Average for beans | 13.38 | ||
| Conversion factor for whole cereals and legumes | 10.14 |
Total weekly consumption of fruit (in pieces or servings), vegetables (in meals), and whole grains/legumes (in meals) reported by all respondents
| 0/week | 1 to 6/week | 7 to 10/week | 11 to 15/week | 16 to 20/week | 21 to 25/week | >25 /week | p* | |
|---|---|---|---|---|---|---|---|---|
| Fruit | ||||||||
| All respondents (N=1025) | 21 (2.0 %) | 488 (47.6 %) | 337(32.9%) | 90 (8.8 %) | 51 (5.0%) | 14(1.4%) | 24 (2.3 %) | |
| Women (N=701) | 7(1.0%) | 322 (45.9 %) | 245 (35.0 %) | 65 (9.3 %) | 36(5.1 %) | 10(1.4%) | 16 (2.3 %) | 0.009 |
| Men (N=324) | 14 (4.4 %) | 166 (51.9%) | 92 (28.8 %) | 25 (7.8 %) | 15(4.7%) | 7 (2.2 %) | 1 (0.3 %) | |
| Vegetables | ||||||||
| All respondents (N=1026) | 6 (0.6 %) | 509 (49.3 %) | 420 (40.7 %) | 68 (6.6 %) | 15(1.5%) | 13(1.3%) | 2 (0.2 %) | |
| Women (N=702) | 5(1.5%) | 165 (50.9 %) | 123 (38.0 %) | 22 (6.8 %) | 4(1.2 %) | 4(1.2%) | 1 (0.3 %) | 0.116 |
| Men (N=324) | 1 (0.1 %) | 344 (49.3 %) | 297 (42.6%) | 46 (6.6 %) | 4 (0.6 %) | 5 (0.7 %) | 1 (0.1 %) | |
| Whole grain/legumes | ||||||||
| All respondents (N=1028) | 275 (26.8 %) | 601 (58.5 %) | 141 (13.7%) | 6 (0.6 %) | 3 (0.3 %) | 1 (0.1 %) | 1 (0.1 %) | |
| Women (N=704) | 106 (32.3 %) | 177(54.0%) | 36(11.0%) | 8 (2.4 %) | 1 (0.3 %) | 0 (0.0 %) | 0 (0.0 %) | 0.028 |
| Men (N=324) | 169 (24.0 %) | 424 (60.2 %) | 105 (14.9 %) | 2 (0.3 %) | 2 (0.3 %) | 1 (0.1 %) | 1 (0.1 %) |
Total fibre in portions/pieces of fruit
| Food group | Dietary fibre (g)/100g | Portions/pieces (g) | Total fibre (g) |
|---|---|---|---|
| Fruit | |||
| Apricot | 2.00 | 150 | 3.00 |
| Banana (peeled) | 2.60 | 150 | 3.90 |
| Grapes | 0.90 | 150 | 1.80 |
| Kiwi | 3.00 | 150 | 4.50 |
| Lemon | 2.80 | 150 | 4.20 |
| Nectarine | 1.70 | 150 | 2.55 |
| Peach | 1.50 | 150 | 2.25 |
| Pear | 3.10 | 150 | 4.65 |
| Plum | 1.40 | 150 | 2.10 |
| Pineapple | 1.40 | 150 | 2.10 |
| Apple (with skin) | 2.40 | 150 | 3.60 |
| Average for fruit | 3.15 | ||
| Dried fruit | |||
| Almond | 12.5 | 30 | 3.75 |
| Hazelnut | 9.70 | 30 | 2.91 |
| Pistachio | 10.60 | 30 | 3.18 |
| Walnut | 6.70 | 30 | 2.01 |
| Peanut | 8.00 | 30 | 2.40 |
| Dried Apricot | 7.70 | 50 | 3.83 |
| Dried cranberries | 5.00 | 50 | 2.50 |
| Average for dried fruit | 2.94 | ||
| Conversion factor for fruit | 3.05 |