Food Sources of Dietary Fiber among Women in the PIN Study for the Total Sample and by Ethnicity
Food Sources of Dietary Fiber among Women in the PIN Study for the Total Sample and by Ethnicity
| Food |
% of Dietary Fiber |
|||
|
Overall sample (n=2247) |
Non-Hispanic Blacks (n=971) |
Non-Hispanic Whites (n=1131) |
||
| French fries, fried potatoes |
6.8 |
7.9 |
6.1 |
|
| Beans (dried type) |
6.5 |
5.9 |
7.0 |
|
| Oranges, tangerines |
5.5 |
6.9 |
3.7 |
|
| Apples, pears |
5.2 |
4.9 |
5.2 |
|
| Bananas |
6.7 |
4.5 |
5.0 |
|
| White bread, bagels, crackers |
4.5 |
4.6 |
4.5 |
|
| Dark bread, whole wheat, rye |
3.6 |
2.8 |
4.2 |
|
| Biscuits, muffins |
3.1 |
3.4 |
3.5 |
|
| Peas |
2.9 |
3.6 |
2.9 |
|
| Bran and granola cereal |
2.8 |
2.0 |
4.0 |
|
| Spaghetti, lasagna, pasta |
2.7 |
2.3 |
3.5 |
|
| Corn |
2.7 |
2.8 |
2.7 |
|
| Other potatoes |
1.9 |
2.0 |
3.6 |
|
| Refried beans |
1.9 |
0.8 |
2.9 |
|
| Salty snacks |
1.9 |
2.0 |
1.7 |
|
| Green beans |
1.8 |
2.0 |
1.7 |
|
| Dishes with cheese |
1.8 |
1.8 |
2.1 |
|
| Broccoli |
1.7 |
1.9 |
1.8 |
|
| Dry cereal, excluding high fiber, fortified |
1.6 |
1.9 |
1.7 |
|
| Carrots, mixed vegetables with carrots |
1.5 |
1.4 |
2.0 |
|