The goodness of fibre!

Dietary fiber is the term used to describe the total fiber content of the food. Dietary fiber represents the content of substances that cannot be broken down by human digestive enzymes or absorbed by the gastrointestinal tract. Nearly all, dietary fiber content is contributed by the insoluble structural matter of plants. The major sources of fiber are whole grains, legumes, vegetables, fruits and nuts. Animal products are not a source of dietary fiber. The distribution of specific types of fiber varies, even within food groups grains. Good sources of pectin, for example, include apples, cranberries and cherries, but pears and strawberries are low in pectin. Oatmeal and legumes have a significant gum content. Generally, whole grain is noted for its cellulose content. The amount and characteristics of dietary fiber may be affected by food processing. Refining of grains, for example, removes nearly all of the fiber. Preparing juice fruit or vegetable does likewise. Peeling apples, peaches, potatoes, and the like removes a fiber-rich part of the plant. Increased fiber intake may promote health by promoting normal elimination of waste products of digestion and by promoting satiety. Greatly increased fiber intake may reduce absorption of some nutrients. Fruits, vegetables, legumes, whole grain products and nuts provide fiber. Source: http://www.ruchihealth.com/health_fiber.htm

You are right. There are lots of fruits and vegetables which contain fibres and when cooked and consumed, these vegetables not only provide vitamins, but also act as cleaning agent. I am a vegetarian and in my family, these vegetables and fruits are used for consumption and it contains a lot of fibres.