from 0.56 to 1.62, and insoluble dietary fiber (IDF) ranged from 0.85 to 8.64; for fruits, SDF ranged from 0.04 to 4.50, and IDF ranged from 0.03 to 11.81; for cooked vegetables, SDF ranged from 0.13 to 1.85 and IDF ranged from 1.06 to 4.21. In 1992 was published a content including a composition of frequently consumed foods, which were analyzed by a modified enzymatic-chemical method. In general, their values were lower than those for similar foods analyzed in this study by an enzymatic-gravimetric method. Conclusion Individual sugar profiles were characterized for selected foods. Most baked products contained fructose, glucose, maltose and no sucrose; Almost all fruits contained fructose, glucose, and sucrose. Legumes contained mostly sucrose and no detectable maltose; vegetables that are eaten cooked contained more sucrose than those eaten raw. Overall, fruits contain the most total sugar and cereal pasta the least.he results of this study support
Atmospheric Sciences (IAMAS); Geodetic Observing System) rajamisele. Seni on IAG-l - International Association of Hydrological Sciences kogemus mitmete rahvusvahelise teenistuste töö (IAHS); korraldamisega, piirdume siin vaid kolme nimetamisega: - International Association for the Physical Sciences International Gravimetric Bureau, International Earth of the Ocean (IAPSO). Rotation Service, International GPS Service. GGOS projekti tegevuskava näeb ette olemasolevate Lisaks sellele moodustab IUGG ka geodeetiliste seireprogrammide ühtsesse süsteemi assotsiatsioonidevahelisi erikomisjone ja luuakse sättimise ja edasiarendamise vastavalt tekkivatele
annaabi.ee 
