The BFCD currently contains information on proximate composition
of 1753 foods. In 321 foods appreciable percentage difference
(D%P10) was found between previous (without
considering energy from DF) and new (considering energy from
DF fermentation) energy values. As expected, a large number of
foods belonging to DF-source groups presented appreciable energy
D%, which was observed in 152 out of 228 foods belonging to the
group of vegetables, in 55 out of 83 foods from the group of
legumes, followed by 79 out of 238 foods from the group of fruits.
However in the case of the group of cereals, an appreciable D% was
observed only in 12 out of 247 foods. Among the foods that presented
the highest D% after including DF energy, it is possible to
mention: jambo (Eugenia malaccencis L.) (D% = 97) and cooked jalo
beans (Phaseolus vulgaris L.) (D% = 66). On the other hand, it is possible
to observe little D% in foods such as raw green pepper (Capsicum
annuum L.) (D% = 6), raw yellow manioc (Manihot esculenta
Crantz) (D% = 3), in natura palmer mango (Mangifera indica L.)
(D% = 4) and in natura watermelon (Citrullus lanatus Thunb)
(D% = 1).
Table 1 shows the energy D% found in some foods that are consumed
by the Brazilian population. It is possible to observe great
variation in foods belonging to the same group. In the group of
cereals, cereal bars correspond to the majority of foods that present
appreciable D%. In this case, energy D% varied from 2% to 14% due
to differences in the DF content and hence in the available carbohydrate
contents, which is calculated by difference. The same
was observed in two different breakfast cereals: one presented
49.2 g of available carbohydrates and 35 g of DF, while the second
one presented 73.9 g of available carbohydrates and 9.3 g of DF,
with energy D% of 26% and 5%, respectively (Table 1). Therefore,
the DF content can affect the energy value in foods that contain
large quantities of this component. It is important to highlight that,
in the case of some refined and whole-grain products, although
they present great variation in DF content, the D% was similar. This
was verified in polished rice (D% = 2) and whole-grain rice