This
is considerably lower than the sources of dietary fibre studied here
which contained between 9 and 12 g/100 g of dry weight (Fig. 2).
Although the monosaccharide compositions of dietary fibres from
the pseudocereals and those from fruits, vegetables and leguminous
seeds appear to be similar, the morphological differences
between the types of tissues that constitute dietary fibre may be
an indication that the structural features of the component polymers
and the interactions among them will vary.