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I've run accross a few of these on the web and it seems like they all disagree as to amounts of soluble / insoluble!

You are so right...the trouble is there is no money in it for a food chemist to check the exact amounts....nor does the FDA care....Fiber is fiber as far as they are concerned.

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. I sooo agree!


"Mashability"....LOL..love it...Actually as you know it's the ability to absorb water, with the outer skin/shell/peeling being the least soluble in it's raw form. Look at the inside of okra....I call it "slime"..that gooey stuff that is great for thickening stews and gumbos...but it's actually a soluble mucilage gum. Kandee

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