Abstract
The contents of dietary fibre in some fresh and cooked vegetables have been determined by two different methods and by a combination of the two. 1. (1) Cooking had little effect on the content and composition of dietary fibre. 2. (2) The dietary fibre content differed by a factor of 1·1 to 1·4 from method to method, depending upon the sample. 3. (3) The content and composition of total neutral non-starch polysaccharides seemed to be about the same for the two methods.
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