Ah! You mean fibre factor in the context of nutrition. Let’s break it down carefully.
In nutrition, fibre factor is often used to indicate the amount of dietary fiber in a food relative to its total carbohydrate content, or more generally, it’s a way to assess how “fiber-rich” a food is. This helps in deciding which foods are better for digestion, blood sugar control, and overall gut health.
Key Points About Fibre Factor:
- Definition:
Fibre factor = grams of dietary fiber per 100 g of food (or sometimes per serving).
Some sources also define it as the ratio of fiber to total carbohydrate, which helps compare foods even if they differ in carb content. - Why It Matters:
- Foods with a high fibre factor are slower to digest → better for blood sugar regulation.
- High fibre intake helps with bowel regularity, satiety, and reducing the risk of heart disease.
- Examples:
- High fibre factor: Lentils, beans, whole grains, fruits with skin, vegetables.
- Low fibre factor: White bread, white rice, fruit juices, processed snacks.
- Typical Guidance:
- Adults are generally recommended 25–30 g of dietary fiber per day.
- Choosing foods with a higher fibre factor helps reach this goal without overeating.
If you want, I can also make a small table showing foods with their fibre factor—it’s super useful for meal planning.
Do you want me to do that?
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