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Dietary Fiber

Dietary Fiber. The totality of the indigestible polysaccharides (q.v.), including the cellulose (q.v.) and lignin (q.v.) fractions present in the bran (q.v.) of cereals, hemicelluloses (q.v.), pectins (q.v.) and gums (q.v.), that contribute importantly to roughage in refined foods. White flour contains some 3.45% of dietary fiber. Its level may range from 1% in white bread (q.v.) to 7.2% in whole wheat bread (q.v.).