fiber Types of fiber Major food sources Action in the body Soluble fibers Gums, pectins, mucilages Citrus fruits, apple, oats, barley, legumes • Delay gastro intestinal transit • Delay glucose absorption • Lower blood cholesterol Insoluble fibers Cellulose Hemicellulose Whole wheat products, wheat bran, whole grain breads, cereals and vegetables like green peas, beans, cabbage. Skin of vegetable and fruits, grains • Accelerate Gastro intestinal transit • Increase faecal weight • Slow starch hydrolysis • Delay glucose absorption - - Carbohydrates and Energy Unhealthier sources of carbohydrates include white bread, pastries, sodas, and other highly processed or refined foods. These items contain easily digested carbohydrates that may contribute to weight gain, interfere with weight loss and promote diabetes and heart disease. The healthiest sources of carbohydrates—unprocessed or minimally processed whole grains, vegetables, fruits and beans— promote good health by providing vitamins, minerals, fiber, and a host of important phytonutrients.
Fig . : Good Carbs Vs Bad Carbs - - Carbohydrates and Energy Kcal = . KJ 1000Kcal = . Megajoule(MJ) MJ = 240Kcal .
. Energy value of foods The energy in various foods is measured by calorimetry. Calorimetry is the measurement of heat loss.The energy value of foods is determined using the instrument called Bomb calorimeter. .
. Gross Energy value of foods When samples of carbohydrate, fat, protein are burned, the amount of heat produced is always the same for each of these nutrients. The average gross energy value of carbohydrates,fats and proteins determined with bomb calorimeter is as follows: 1g of Carbohydrate = . kcal 1g of fat = .
kcal 1g of protein = . kcal . . Physiological energy value of foods In the utilization of carbohydrates, fats and proteins in the body a certain percentage of these nutrients is lost in digestion and the nitrogen of protein is excreted in urine as urea which still contains some energy value.The average losses in digestion in human subjects have been estimated to be .
% for carbohydrates, . % for fats and . % for proteins. The loss of energy in urea is estimated