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 |
|
