Judy Wright of Texarkana, Ark., writes:
When you wrote about fiber [Oct. 6, 2013], you described two kinds: non-soluble and water-soluble. You said that water-soluble fiber may dissolve into the canning fluid if the food has been chopped or diced, etc., and that cutting fresh fruits and veggies may cause this fiber to dissolve into the cooking water. What’s more, I have heard that water-soluble fiber is digestible and nutritious. Is this true?
Neither of these types of fiber is “digestible” in the sense that they provide nutritional value. They do not. Yet both play major roles in the digestive process. Non-soluble fiber remains more intact as it passes through the intestines; water-soluble fiber forms a gel-like substance. Each is important for health. (Fiber is also hugely helpful to prevent weight gain.)
When fruits and vegetables are sliced or diced, etc., then cooked or canned, some of the water-soluble fiber dissolves into the cooking or canning liquid. So the fiber is lost unless you drink the fluid, and who wants to do that?!
You will get more water-soluble fiber if you cook fruits and vegetables whole (canned or not) and cut them on your plate.