Comparison of Dietary Fiber and Amino Acid Composition in Frequently Consumed Vegetables and Fruits

This study was conducted to analyze the changes in the dietary fiber and amino acid compositions of 23 vegetables and 6 fruits and to monitor the current contents of them. We generated data on the contents of total, insoluble and soluble dietary fiber (TDF, IDF and SDF), respectively. The TDF and IDF contents were the lowest (0.56 g/100 g and 0.44 g/100 g) in wild garlic and were the highest (5.87 g/100 g and 5.66 g/100 g) in perilla leaves. A total of 18 kinds of amino acids were found from the most samples. Essential and non-essential amino acid contents ranged from 53.16-2107.54 mg/100 g and 191.66-2892.28mg/100 g, respectively. The highest essential and non-essential amino acid content was hot pepper leaves followed by perilla leaves and aralia. They showed higher contents of both TDF and amino acids. Results of the study could be used as a fundamental source of information in DF and amino acid compositions for diet planning.