SCI 241 Week 3 Check Point(Fiber Research)
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INTRODUCTION
Fiber is the portion of plant based foods that are indigestible. Fiber usual absorbs water as it travels through the body’s digestive track. Fiber is broken down into two groups, soluble fiber and insoluble fiber. Soluble fiber has the ability to dissolve in water, as this type of fiber passes through the digestive track it starts to ferment by bacteria there. Insoluble fiber does not dissolve in water but still has bulking action as it passes through the body.
A diet rich in both soluble and insoluble fiber has many health benefits. Fiber can lower LDL cholesterol reducing the risk of heart disease. Blood sugars are regulated by fiber possibly reducing the risk of diabetes. Fiber may lower the risk of colorectal cancer by balancing the pH in the intestines. Whole grains, seeds, nuts, and vegetables such as celery, green beans, zucchini, and cauliflower are just a few sources of insoluble fiber. Soluble fiber can be found in oats, rye, barley, bananas, plums, prune juice, and vegetables such as broccoli, carrots, and artichokes.
Food Type Quantities Total grams of Fiber
Whole-wheat bread 1 slice 1.6 grams
Rye bread 1 slice 1.0 grams
White bread 1 slice 0.6 grams
Brown rice (cooked) ½ cup 2.4 grams
White rice (cooked) ½ cup 0.1 grams
SCI 241 Week 3 Check Point(Fiber Research)
Get Tutorial by Clicking on the link below or Copy Paste Link in Your Browser
https://hwguiders.com/downloads/sci-241-week-3-check-pointfiber-research/
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