Contribution of fruit, vegetables, whole cereals, and legumes to total fibre intake in adult Croatian Dalmatian population

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

[i] The amount of fibre (in g) in individual foods was taken from (34) and the usual portion /meal serving size (in g) was taken from (23, 25)

Table 2

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

[i] The amount of fibre (in g) in individual foods was taken from (34) and the usual portion /meal serving size (in g) was taken from (23, 25)

Table 3

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

[i] The amount of fibre (in g) in individual foods was taken from (34) and the usual portion /meal serving size (in g) was taken from (23, 25)

Table 4

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 %)	0.009
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 %)	0.116
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 %)	0.028

[i] *Chi-square; significant gender differences (p<0.05) are in boldface

Table 5

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

[i] *Man-Whitney U test; TFI – total fibre intake. Significant gender differences (p<0.05) are in boldface

References

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Articles in this issue

DOI: https://doi.org/10.2478/aiht-2020-71-3305 | Journal eISSN: 1848-6312 (formerly 0004-1254) | Journal ISSN: 0004-1254

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Language: English, Croatian

Page range: 138 - 145

Submitted on: Jun 1, 2019

Accepted on: Jun 1, 2020

Published on: Jun 29, 2020

Published by: Institute for Medical Research and Occupational Health

In partnership with: Paradigm Publishing Services

Keywords:

conversion factors,

dietary fibre,

fibre-rich food,

recommended dietary requirements,

TFI

Related subjects:

Medicine,

Basic medical science,

Basic medical science, other

© 2020 Marijana Matek Sarić, Marija Ljubičić, Ivana Lapčić, Raquel Pinho Ferreira Guiné, published by Institute for Medical Research and Occupational Health
This work is licensed under the Creative Commons Attribution 4.0 License.

Volume 71 (2020): Issue 2 (June 2020)