Here is a list of baking flours with soluble and insoluble fiber contents. Many experts recommend a total dietary fiber intake of 25-30 g/day with about one-fourth (6-8g) soluble fiber. Although all flours and bran contain both of the soluble and insoluble fiber, ratios are different.
- USDA Food Composition Databases (2019); https://ndb.nal.usda.gov/ndb/search/list.
- J. Modric, “List of High fiber foods, soluble and insoluble fiber chart”, HealthHype (2019); https://www.healthhype.com/list-of-high-fiber-foods-soluble-and-insoluble-fiber-chart.html.
- I. D. Kumalasari et al., “Evaluation of immunostimulatory effect of the arrowroot (Maranta arundinacea. L) in vitro and in vivo”, Cytotechnology (2012).
- J. Bruso, “Is Barley Mostly Soluble Fiber?”, SFGATE (2018); https://healthyeating.sfgate.com/barley-mostly-soluble-fiber-4777.html.
- B. W. Li et al., “Individual Sugars, Soluble, and Insoluble Dietary Fiber Contents of 70 High Consumption Foods”, J. Food Comp. Anal., (2002).
- M. Arumugam et al., “Dietary fiber from coconut flakes: A functional food”, Int. J. Pharm. Sci. Rev. Res. (2014).
- L. Jaundzeikare, “Comparison of dietary fiber content in different fiber source”, Food Baltic (2014).
- Grain Millers,Inc., “WHAT IS OAT FIBER?” (2018); https://www.grainmillers.com/what-is-oat-fiber/.
- R. H. J. Schlegel “9- Utilization” in “Rye: Genetics, Breeding, and Cultivation”, CRC Press, p287 (2013).
- U.S. Soybean Export Council, “Soy Nutritional content” (2015).
- H. J. Cornell, and A.W. Hoveling, “Wheat: Chemistry and Utilization”, Technomic Publishing Company, Lancaster, p43-53 (1998).