Summer 2005 Volume Eight Number Two

Suggestions for Increasing Intake of Fiber for your Family

• Mix low and high fiber cereals such as Rice Chex and Bran Chex or Apple Jacks and Cheerios.

• Use one slice wheat, one slice white bread for a sandwich.

• Make quesadillas with cheese and beans on whole-wheat/corn tortillas.

• Mix white and brown rice.

• Top graham crackers or cookies like vanilla wafers with seeded jam.

• Make Rice Krispie treats with peanuts, wheat germ and other high fiber cereals.

• Try raw cut up vegetables with dip or salad dressing for dip.

• Make fresh fruit kabobs on Popsicle sticks or plastic straws and dip in fruit yogurt.

• Add chopped celery, shredded carrots, green peppers, etc. to tuna, chicken and other salads.

• Spread crunchy peanut butter on apple slices and banana coins.

• Make banana, zucchini or carrot bread with added wheat germ and minichocolate chips.

• Try hummus or bean dips with vegetables or vegetable chips like Terra™ Chips instead of potato chips

FIBER CONTENT OF FOODS
 
Food Fiber content
Cheerios, 3/4 cup 3 grams
Bran, ready to eat cereals, 1oz. Varies 2.6-5 grams
Oatmeal, cooked, 1/2 cup 3 grams
Whole wheat English muffin, 1 4.4 grams
Whole wheat spaghetti, 1/2 cup cooked 3 grams
Oat bran muffin, 1 small 3 grams
Triscuits, 7 3-4 grams
Kidney beans, 1/2 cup 8.2 grams
Baked beans, 1/2 cup 4-6 grams
Lentils, 1/2 cup cooked 7.8 grams
Green peas, 1/2 cup, cooked 4.4 grams
Mixed vegetables, 1/2 cup, cooked 4 grams
Baked potato with skin, 1 medium 3.9 grams
Sweet potato, boiled, peeled 3.9 grams
Apple with skin, 1 medium 3.3 grams
Raspberries, 1/2 cup 4 grams
Strawberries, 3/4 cup 4 grams
Banana or orange, 1 medium 3.1 grams
Almonds, 1 oz. 3.3 grams