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...Journaloffoodcompositionandanalysis doi jfca available online at http www idealibrary com on original article individual sugars soluble and insoluble dietary fiber contents of high consumption foods betty w li karen andrewsw pamela r pehrssonw food composition laboratory beltsville human nutrition research center ars usda u s a wnutrient data received april in revised form may as part ofthe continuous eorts nutrient agricultural service updating expanding the carbohydrate its database were selected based ber content frequency they analyzed by commercial testing under usdacontract values six groups reported included baked products cereal grains pastas fruits seven legumes cooked vegetables raw except for pasta most other contained fructose glucose sucrose was found almost all which predominant source ofmaltose total sugar least highest amount oftotal these commonly consumed with exception white rice both percent ofsoluble varied across even within each group comparison ofdata from those...