Seems that fibers in leafy vegetables convert largely into O3 fatty acids in hominid models at a rate of approximately 170 calories per 100 grams. Does anyone have any evidence that humans can or cannot ferment these same amounts of fibers to equivelant amount of SCFAs?
I took raw spinach as a model leafy green. USDA lists 100g spinach as containing 23 calories using a normal human digestive system. Spinach is 91% water and even if the 9g dry solids was pure fat (which it's not - it's a mixture of digestible and indigestible carbs - 23 calories is consistent with 60% digestible carbs) you'd only have about 80 calories max. Maybe the report you're reading is on a dry solids basis.
I am all for fermentable fiber, but why not do this study with, say, carrots, or apples? Also, I note that all animals (gorilla, deer, rabbit, goats) will graze tender growth first. I am mentioning this because IMO the amount of fermentable fiber varies widely in leaves. Unlike the other edibles I mentioned.
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