I am the same as you but one has to taken into account the amount of functional fiber such as resistant starch a food contains. They act like a soluble fiber. For example when you cook oatmeal or rice the gummy substance is resistant starch. Unfortunately, the table on that web site or most other web sites don't give the functional fiber content of foods primarily because the amount depends on how the food was cooked and the temperature at which it was served
-------------------- STABLE: ♂, IBS-D 50+ years - Science of IBS
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Re: insoluble/soluble fibers content in foods-extensive
