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Found 2 translations.

NameCurrent message text
 h English (en)==Types and sources==
{| class="wikitable" style="text-align:center"
|- style="background:#B3B7FF;"
| align="center" | '''Nutrient''' || '''[[Food additive]]''' || '''Source/Comments'''
|- style="background:#B9FFC5;"
| colspan=3 | '''water-insoluble dietary fibers'''
|- style="background:#E0E0E0;"
|align="left" colspan=3 | [[Beta-glucan|β-glucans]] (a few of which are water-soluble)
|-
|align="left" |   [[Cellulose]] || E 460 || align="left" | cereals, fruit, vegetables (in all plants in general)
|-
|align="left" |   [[Chitin]] || — || align="left" | in [[Fungus|fungi]], exoskeleton of [[Entomophagy|insects]] and [[crustacean]]s
|-
|- style="background:#E0E0E0;"
|align="left" |[[Hemicellulose]] ||  || align="left" | cereals, [[bran]], [[timber]], legumes
|-
|align="left" |   [[Hexose]]s || — || align="left" | [[wheat]], [[barley]]
|-
|align="left" |   [[Pentose]] || — || align="left" | [[rye]], [[oat]]
|- style="background:#E0E0E0;"
|align="left" |[[Lignin]] || — || align="left" | [[Drupe|stones]] of fruits, vegetables (filaments of the [[garden bean]]), cereals
|- style="background:#E0E0E0;"
|align="left" |[[Xanthan gum]] || E 415 || align="left" | production with [[Xanthomonas]]-bacteria from sugar substrates
|-
|- style="background:#E0E0E0;"
|align="left" |[[Resistant starch]] ||  || align="left" | Can be starch protected by seed or shell (type RS1), granular starch (type RS2) or retrograded starch (type RS3)
|-
|align="left" |   [[Resistant starch]] || — || align="left" | high amylose corn, [[barley]], high amylose wheat, legumes, raw bananas, cooked and cooled pasta and potatoes
|-
|- style="background:#B9FFC5;"
|align="center" colspan=3 | '''water-soluble dietary fibers'''
|- style="background:#E0E0E0;"
|align="left" |[[Arabinoxylan]] (a [[hemicellulose]])|| — || align="left" | [[psyllium]]
|- style="background:#E0E0E0;"
|align="left" |[[Fructan]]s ||  || align="left" |  replace or complement in some [[plant]] taxa the [[starch]] as storage carbohydrate
|-
|align="left" |   [[Inulin]] || — || align="left" | in diverse plants, e.g. [[topinambour]], [[chicory]], etc.
|-
|- style="background:#E0E0E0;"
|align="left" colspan=3 |[[Polyuronide]]
|-
|align="left" |   [[Pectin]] || E 440 || align="left" | in the fruit skin (mainly [[apple]]s, [[quince]]s), vegetables
|-
|align="left" |   [[Alginic acid]]s (Alginates) || E 400–E 407 || align="left" | in [[Algae]]
|-
|align="left" |      [[Sodium alginate]] || E 401
|-
|align="left" |      [[Potassium alginate]] || E 402
|-
|align="left" |      [[Ammonium alginate]]|| E 403
|-
|align="left" |      [[Calcium alginate]] || E 404
|-
|align="left" |      [[Propylene glycol alginate]] (PGA) || E 405
|-
|align="left" |      [[agar]] || E 406
|-
|align="left" |      [[carrageen]] || E 407 || align="left" | [[red algae]]
|-
|- style="background:#E0E0E0;"
|align="left" |[[Raffinose]] || — || align="left" | [[legume]]s
|- style="background:#E0E0E0;"
|align="left" |[[Polydextrose]] || E 1200 || align="left" | synthetic polymer, c. 1 kcal/g
|-
|}
 h Japanese (ja)==種類とソース==
{{Anchor|Types and sources}}
{| class="wikitable" style="text-align:center"
|- style="background:#B3B7FF;"
| align="center" | '''栄養素''' || '''[[Food additive/ja]]''' || '''ソース/コメント'''
|- style="background:#B9FFC5;"
| colspan=3 | '''水不溶性食物繊維'''
|- style="background:#E0E0E0;"
|align="left" colspan=3 | [[Beta-glucan/ja|β-グルカン]] （このうちのいくつかは水溶性である）
|-
|align="left" |   [[Cellulose/ja]] || E 460 || align="left" | 穀類、果物、野菜（植物全般）
|-
|align="left" |   [[Chitin/ja]] || — || align="left" | [[Fungus/ja|菌類]]、[[Entomophagy/ja|昆虫]]や[[crustacean/ja|甲殻類]]の外骨格に含まれる
|-
|- style="background:#E0E0E0;"
|align="left" |[[Hemicellulose/ja]] ||  || align="left" | 穀類、[[bran/ja|ふすま]]、[[timber/ja|木材]]、豆類
|-
|align="left" |   [[Hexose/ja]] || — || align="left" | [[wheat/ja|小麦]]、[[barley/ja|大麦]]である。
|-
|align="left" |   [[Pentose/ja]] || — || align="left" | [[rye/ja|オート麦]], [[oat/ja|オート麦]]
|- style="background:#E0E0E0;"
|align="left" |[[Lignin/ja]] || — || align="left" | [[Drupe/ja|核]]果, 野菜 （[[garden bean/ja|インゲンマメ]]のフィラメント）, 穀物
|- style="background:#E0E0E0;"
|align="left" |[[Xanthan gum/ja]] || E 415 || align="left" | [[Xanthomonas/ja|キサントモナス]]菌による糖質基質からの生産
|-
|- style="background:#E0E0E0;"
|align="left" |[[Resistant starch/ja]] ||  || align="left" | 種子や殻で保護されたデンプン（タイプRS1）、粒状デンプン（タイプRS2）、逆粒化デンプン（タイプRS3）がある。
|-
|align="left" |   [[Resistant starch/ja]] || — || align="left" | 高アミロース・トウモロコシ、[[barley/ja|大麦]]、高アミロース小麦、豆類、生のバナナ、茹でて冷ましたパスタとジャガイモ
|-
|- style="background:#B9FFC5;"
|align="center" colspan=3 | '''水溶性食物繊維'''
|- style="background:#E0E0E0;"
|align="left" |[[Arabinoxylan/ja]] ( [[hemicellulose/ja]])|| — || align="left" | [[psyllium/ja]]
|- style="background:#E0E0E0;"
|align="left" |[[Fructan/ja]] ||  || align="left" |  一部の[[plant/ja|植物]]分類群では貯蔵炭水化物としての[[starch/ja|デンプン]]を置き換えるか補完する
|-
|align="left" |   [[Inulin/ja]] || — || align="left" | 例えば[[topinambour/ja|キクイモ]]、[[chicory/ja|チコリ]]などである。
|-
|- style="background:#E0E0E0;"
|align="left" colspan=3 |[[Polyuronide/ja]]
|-
|align="left" |   [[Pectin/ja]] || E 440 || align="left" | 果物の皮（主に[[apple/ja|リンゴ]]、[[quince/ja|カリン]]）、野菜に含まれる
|-
|align="left" |   [[Alginic acid/ja]] (アルギン酸塩) || E 400–E 407 || align="left" | [[Algae/ja|藻]]に含まれる。
|-
|align="left" |      [[Sodium alginate/ja]] || E 401
|-
|align="left" |      [[Potassium alginate/ja]] || E 402
|-
|align="left" |      [[Ammonium alginate/ja]]|| E 403
|-
|align="left" |      [[Calcium alginate/ja]] || E 404
|-
|align="left" |      [[Propylene glycol alginate/ja]] (PGA) || E 405
|-
|align="left" |      [[agar/ja]] || E 406
|-
|align="left" |      [[carrageen/ja]] || E 407 || align="left" | [[red algae/ja]]
|-
|- style="background:#E0E0E0;"
|align="left" |[[Raffinose/ja]] || — || align="left" | [[legume]]s
|- style="background:#E0E0E0;"
|align="left" |[[Polydextrose/ja]] || E 1200 || align="left" | 合成ポリマー, c. 1 kcal/g
|-
|}
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