lignin
fiber
Most of it is, but some fiber is non-nutritive, but does aid in elimination by providing bulk.
It is an herbal carbohydrate that exerts powerful effect on hormone-producing tissues. The glycoside breaks down into a sugar and a non-sugar component
Fiber is considered a type of carbohydrate, specifically a non-digestible polysaccharide. It is part of the broader category of macronutrients, which includes carbohydrates, proteins, and fats. While not classified as a vitamin or mineral, fiber plays a crucial role in digestive health and can be found in plant-based foods. Thus, it primarily belongs to the carbohydrate group of nutrients.
Conjugated proteins are composed of a protein component and a non-protein component called a prosthetic group. The prosthetic group can be a lipid, carbohydrate, metal ion, or other organic molecule that is covalently bound to the protein. This non-protein component is essential for the biological function of the conjugated protein.
It is a compound, since fiber appears nowhere on the periodic table.
Yes, fiber is a type of polysaccharide. It is a complex carbohydrate found in plant-based foods that our bodies cannot digest, but plays a crucial role in maintaining gut health and aiding digestion.
Starch is a type of carbohydrate that serves as an energy source for the body, while fiber is a type of carbohydrate that the body can't fully digest. Starch is broken down into sugars for energy, whereas fiber helps with digestion, regulates blood sugar levels, and promotes a healthy gut.
Fat is an example of non-carbohydrate.
Ferrous metals contain iron as a primary component, while non-ferrous metals do not have iron as a primary component. Ferrous metals are more prone to rust and corrosion compared to non-ferrous metals. Non-ferrous metals are typically lighter, have higher conductivity, and are more resistant to rust and corrosion.
Yes, vegetables contain carbohydrates, primarily in the form of fiber and simple sugars. Some vegetables have higher carbohydrate content, such as starchy vegetables like potatoes and peas, while others have lower carbohydrate content, such as leafy greens and non-starchy vegetables like broccoli and peppers.
A carbohydrate is a nutrient which is non-essential. It provides the body with easy accessed energy in the form of glucose.