If the idea behind fiber is that we don’t have enzymes to digest cellulose, doesn’t that mean potato and rice also have high fiber contents. I think I’m missing something obvious.
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Dietary fiber is a broad term and it’s not just about cellulose. Lignen and pectin are a big part of it, for example, and both are notably lower in starchy things like most root vegetables than less starchy, more watery foods. They provide additional structure for water retention, among other things, which plays into the content quite a bit.
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