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Total dietary fiber and crude fiber contents were analyzed for 54 different kinds of Korean vegetable foods by AOAC method. On the fresh matter basis, total dietary fiber and crude fiber contents of tested food samples ranged from 1.19∼10.35%, 0.19∼1.28% in cereals, 1.12∼1.81%, 0.29∼0.64% in potatoes, 2.05∼18.14%$gt; 0.38∼4.42% in pulses, 0.99∼7.42%, 0.35∼2.61% in fresh vegetables, 2.28∼41.14%, 0.97∼20.96% in processed vegetables, 0.19∼2.91%, 0.10∼0.79% in fruits, 4.27∼10.83%, 0.96∼4.62% in nuts and seeds, 1.62∼3.94%, 0.79∼0.89% in mushrooms, 28.70∼38.19%, 2.17∼6.41% in seaweeds, and 4.65∼6.67%, 2.49∼3.44% in seasonings, respectively. The ratio of total dietary fiber/crude fiber contents ranged from 2 to 13, showing a wide variation among food commodities, necessitating the analysis of total dietary fiber content for individual food items.
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