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Insoluble Fiber Foods: A List From Published Lab Values
Insoluble fiber foods ranked from peer-reviewed tables: fruits, pulses, crucifers and cereal grains, plus how cooking shifts the split.
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Insoluble fiber foods ranked from peer-reviewed tables: fruits, pulses, crucifers and cereal grains, plus how cooking shifts the split.
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Soluble fiber foods ranked from peer-reviewed tables: fruits, cooked pulses and cereal grains, why the numbers vary, and what labels show.
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Lean protein foods screened against the FDA and USDA lean and extra lean definitions, with USDA protein per 3 oz and fat per 100 g.
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High protein low calorie foods ranked by USDA protein per 100 calories, with FDC IDs, protein per serving, %DV and FDA label terms.
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Plant-based protein sources ranked by USDA protein per serving: soy foods, beans, lentils, nuts, seeds and grains, with FDC IDs and %DV.
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Complete protein foods ranked by USDA protein per serving, with lysine, methionine and tryptophan values and how incomplete proteins compare.
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Foods high in flavonoids in USDA's flavonoid database: berries, parsley, capers, tea and cocoa, with values for each of five subclasses.
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Low glycemic fruits by GI value from the 2008 international tables, the 55 cut-off, and how variety, ripeness and processing shift GI.
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Sulfur rich foods ranked by USDA methionine and cystine per serving, plus what reviews say about allicin in garlic and glucosinolates in crucifers.
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Foods high in potassium and magnesium from USDA data: 27 foods with 10% or more of the FDA Daily Value for both minerals per serving, with FDC IDs.
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