AIIMS CRE SNO - 2023: Which of the following food items has the maximum dietary fibers?

AIIMS CRE SNO - 2023

Applied Nutrition & Dietetics

Medium

Appeared in: AIIMS CRE SNO - 2023

Explanation

Green grains, a category that includes pulses like whole green gram (mung beans), have the highest concentration of dietary fiber among the options provided.
Data from nutritional analysis shows that whole green gram contains approximately 17 grams of dietary fiber per 100 grams.
This amount is significantly higher than that found in whole wheat (around 12g/100g), milled rice (around 3-4g/100g), and most common green vegetables.
Pulses and legumes are known to be exceptionally dense sources of both soluble and insoluble fiber, which is crucial for digestive health.

Option A: While whole wheat is a good source of dietary fiber (approx. 12g per 100g), it contains less fiber than whole green grains (approx. 17g per 100g).
Option C: Milled (white) rice has the lowest fiber content among the options because the fiber-rich bran and germ layers are removed during processing, leaving only the starchy endosperm.
Option D: Green vegetables are a good source of fiber, but the amount varies widely. While some specific leafy greens can be high in fiber, whole green grains (pulses) are a more consistently concentrated source with a higher maximum fiber content.

Visual 1: Infographic: A chart comparing the fiber content (in grams per 100g) of various foods, highlighting whole green gram, whole wheat, spinach, and white rice to visually represent the difference.
Visual 2: Image: A bowl of whole green gram (mung beans) next to a bundle of leafy greens and a sheaf of wheat to provide a visual context for the food items.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Nutritional content of common food items, specifically dietary fiber as background academic context rather than a clinical decision trigger.
Nurses often provide dietary counseling. Recommending high-fiber foods is critical for managing conditions like constipation, diverticulosis, diabetes (by slowing glucose absorption), and hyperlipidemia (by reducing cholesterol absorption).
Understanding that pulses like green grains are a superior source of fiber compared to many vegetables allows for more effective patient education and meal planning.
A high-fiber diet is a cornerstone of preventive health, reducing the risk of several non-communicable diseases, including colorectal cancer and cardiovascular disease.

How to Approach the Question

First, identify the key concept in the question: 'maximum dietary fibers'. This indicates a comparative question requiring knowledge of nutrition.
Analyze each option: Wheat, Green grains, Rice, and Green vegetables.
Recall or deduce the general fiber content of each food group. Grains have fiber (more if whole), vegetables have fiber, and pulses/legumes (like green grains) are also known for fiber. Rice, especially if white, is known to be lower in fiber.
Compare the top contenders. You might know that whole grains are good, but pulses/legumes are often even more concentrated sources of fiber.
Eliminate the clearly incorrect option (Rice). Then compare Wheat, Green grains, and the general category of Green vegetables. Based on nutritional facts, whole pulses (green grains) have a higher fiber density than whole wheat and most common vegetables.
Select the option with the highest confirmed fiber content, which is 'Green grains'.

Concept Tested & Keywords

Concept Tested: Nutritional content of common food items, specifically dietary fiber.
Stem keywords: food items, maximum, dietary fibers
Lead-in keywords: Which of the following

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E6 Nutrition Kumud Khanna 2e p. 224-245