I've run accross a few of these on the web and it seems like they all disagree as to amounts of soluble / insoluble!
I usually just go by what I know already (the basics of the diet) + the consistency of the food ("mashability" - I may have just made up that word ) and when in doubt, cook, chop, puree etc. the heck out of it.
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Re: Fiber charts...
) and when in doubt, cook, chop, puree etc. the heck out of it.
