[The dietary fiber fraction in raw and processed foods]

The purpose of the present study was to estimate dietary fiber components in raw vegetables and processed by different methods. Samples of 8 raw, 15 boiled, 5 fermented, 5 fried and 2 canned vegetables were analyzed. Results indicated the sample vegetables after being boiled, canned, fermented and fried, presented alterations in the dietary fiber insoluble and soluble components, e.i., by interaction or solubility tending to an increase or decrease of its components. Results obtained in the dietary fiber components of processed vegetables, in the sample analyzed, presented variations among them with the different processing techniques.