Tag: Heat and fiber

According to food science research, thermal treatment of plant tissues can increase the water-extract viscosity of cereals, suggesting that insoluble fiber is converted into soluble fiber. This provides a fascinating answer to the question: is fiber affected by heat? The reality is that heat changes fiber's structure but does not necessarily destroy its total nutritional value.

A study published in the *Journal of Agricultural and Food Chemistry* showed that cooked beans can retain most of their fiber, with some insoluble fibers even increasing. So, does cooking beans reduce fiber or merely change its structure to be more beneficial?

According to a study published in *Molecules* in 2025, cooking had a significant influence on the dietary fiber profile of vegetables, indicating that the common belief about fiber's indestructibility by heat is overly simplistic. While cooking does not completely destroy insoluble fiber, it can significantly alter its structure and function within foods.