It seems obvious...
I wanted to start with the basics. First query:
This starts to untangle part of my confusion. I was thinking of dietary fiber as a kind of textile-like fiber. That is, my mental model of "fiber in food" was based on what I thought of as a fiber that I might see in clothing or the husk of a seed. This is very much along the lines of that word you see at the bottom of the definition, "roughage."
"There are 2 different types of fiber -- soluble and insoluble. Both are important for health, digestion, and preventing diseases.Soluble fiber attracts water and turns to gel during digestion. This slows digestion. Soluble fiber is found in oat bran, barley, nuts, seeds, beans, lentils, peas, and some fruits and vegetables. It is also found in psyllium, a common fiber supplement. Some types of soluble fiber may help lower risk of heart disease.Insoluble fiber is found in foods such as wheat bran, vegetables, and whole grains. It adds bulk to the stool and appears to help food pass more quickly through the stomach and intestines."
For people > 49, Women and men should have 21 and 30 daily grams
|Apple with 2.8 grams of fiber
That's okay, I guess, but an average apple has 2.8 grams of fiber, and a regular serving of plain old oatmeal has 4 grams of fiber and 6 grams of protein. (And it's about half the cost per serving.)