Dietary fibre and carbohydrates in frozen vegetables

Dejana Trbović; Danijela Vranić; Vladimir Korićanac

doi:10.18485/meattech.2023.64.2.57

Dejana Trbović Institute of meat hygiene and technology
Danijela Vranić Institute of meat hygiene and technology
Vladimir Korićanac Institute of meat hygiene and technology

DOI: https://doi.org/10.18485/meattech.2023.64.2.57

Keywords: Total fibre, vegetable, carbohydrates

Abstract

Vegetables are an important source of dietary fibre. Diets high in fibre, such as fruits and vegetables, are very beneficial to human health. The EU Regulation on nutrition and health claims for food determines the requirement for the claim that a food is a source of fibre (the food must have 3g/100 g or at least 1.5 g/100 kcal). The fibre content of peas, carrots, potatoes, corn and green beans was analysed. Our results confirmed that peas are the leader in content of dietary fibre; peas contained 6.00% dietary fibre, corn 2.53%, potatoes 2.45%, carrots 2.02% and green beans 1.23%. As far as carbohydrates are concerned, they were far below the recommended daily amount in these vegetables. Vegetables were low in calories and high in fibre. Vegetables can be considered healthy food for human consumption. Studies have indicated that healthy diet including fibre has an important role in the prevention of many diseases.