Translations:Dietary fiber/8/en

Types and sources

Nutrient	Food additive	Source/Comments
water-insoluble dietary fibers
β-glucans (a few of which are water-soluble)
Cellulose	E 460	cereals, fruit, vegetables (in all plants in general)
Chitin	—	in fungi, exoskeleton of insects and crustaceans
Hemicellulose		cereals, bran, timber, legumes
Hexoses	—	wheat, barley
Pentose	—	rye, oat
Lignin	—	stones of fruits, vegetables (filaments of the garden bean), cereals
Xanthan gum	E 415	production with Xanthomonas-bacteria from sugar substrates
Resistant starch		Can be starch protected by seed or shell (type RS1), granular starch (type RS2) or retrograded starch (type RS3)
Resistant starch	—	high amylose corn, barley, high amylose wheat, legumes, raw bananas, cooked and cooled pasta and potatoes
water-soluble dietary fibers
Arabinoxylan (a hemicellulose)	—	psyllium
Fructans		replace or complement in some plant taxa the starch as storage carbohydrate
Inulin	—	in diverse plants, e.g. topinambour, chicory, etc.
Polyuronide
Pectin	E 440	in the fruit skin (mainly apples, quinces), vegetables
Alginic acids (Alginates)	E 400–E 407	in Algae
Sodium alginate	E 401
Potassium alginate	E 402
Ammonium alginate	E 403
Calcium alginate	E 404
Propylene glycol alginate (PGA)	E 405
agar	E 406
carrageen	E 407	red algae
Raffinose	—	legumes
Polydextrose	E 1200	synthetic polymer, c. 1 kcal/g