MENARD Cédric - DIETETICIEN-NUTRITIONNISTE - Diplomé d'ETAT

Teneur en fibres de quelques aliments

(pour 100g)

Produits céréaliers                                                                        (g)

Son                                                                                                  46

All-bran                                                                                           29

Farine complète                                                                              10

Pain complet                                                                                     9

Flocon d’avoine                                                                                7

Maîs en grains                                                                                   6

Pain de campagne                                                                             5

Riz complet                                                                                       4

Corn-flakes                                                                                       3

Pain blanc                                                                                         3

Riz blanc                                                                                           2

Légumes secs

Haricots secs                                                                                   26

Pois cassés                                                                                      23

Lentilles                                                                                          12

Pois chiches                                                                                      2

Fruits secs et oléagineux

Figues                                                                                              19

Amandes                                                                                         14

Dattes                                                                                                9

Olives et noix                                                                                   5

Fruits frais

Framboises                                                                                        8

Groseilles                                                                                          7

Poires avec peau                                                                               3

Pêche                                                                                                 2

Les autres fruits                                                                        0,5 à 2

Légumes verts

Epinard et petits pois                                                                        6

Mâche                                                                                               4

Artichauts                                                                                          4

Les autres légumes verts                                                          1,4 à 4

Source : table SOUCI-FACHMANN