ABSTRACTThe dietary fiber, cellulose, hemicellulose, lignin and pectic substances of 21 fruits have been determined. For some of these fruits several varieties and different degrees of ripeness have been considered. The contents of these compounds ranged between 0.2– 2.75 for dietary fiber, 0.06–1.8 for cellulose, 0.00–0.86 for hemicellulose, 0.06–0.5 for lignin and 0.12–1.28 for pectic substances. In some cases the dietary fiber can be affected by the fruit variety. Plantain increased in dietary fiber, hemicellulose and pectic substances content with increased ripening, while no change in cellulose and a decrease of lignin content were
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