Dietary fiber in the context of "Quinoa"

An omnivore (/ˈɒmnɪvɔːr/) is an animal that eats both plant and animal matter. Obtaining energy and nutrients from plant and animal matter, omnivores digest carbohydrates, protein, fat, and fiber, and metabolize the nutrients and energy of the sources absorbed. Often, they have the ability to incorporate food sources such as algae, fungi, and bacteria into their diet.

Omnivores come from diverse backgrounds that often independently evolved sophisticated consumption capabilities. For instance, dogs evolved from primarily carnivorous organisms (Carnivora) while pigs evolved from primarily herbivorous organisms (Artiodactyla). Despite this, physical characteristics such as tooth morphology may be reliable indicators of diet in mammals, with such morphological adaptation having been observed in bears.

Chocolate milk is a type of flavoured milk made by mixing cocoa solids with milk (either dairy or plant-based). It is a food pairing in which the milk's mouthfeel masks the dietary fibres of the cocoa solids.

Food energy is chemical energy that animals derive from food to sustain their metabolism and muscular activity. This is usually measured in joules or calories.

Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and proteins with oxygen from air or dissolved in water. Other smaller components of the diet, such as organic acids, polyols, and ethanol (drinking alcohol) may contribute to the energy input. Some diet components that provide little or no food energy, such as water, minerals, vitamins, cholesterol, and fiber, may still be necessary for health and survival for other reasons. Some organisms have instead anaerobic respiration, which extracts energy from food by reactions that do not require oxygen.

Edible seaweeds are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.

Seaweed as food is particularly popular in East Asia.

Common chicory (Cichorium intybus) is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to Europe, it has been introduced to the Americas and Australia.

Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber. Chicory is also grown as a forage crop for livestock.

Psyllium (/ˈsɪliəm/), or Isabgol or ispaghula (/ˌɪspəˈɡuːlə/), is the common name used for several members of the plant genus Plantago whose seeds are used commercially for the production of mucilage. Psyllium is mainly used as a dietary fiber to relieve symptoms of both constipation and mild diarrhea, and occasionally as a food thickener. Allergy to psyllium is common in workers frequently exposed to the substance.

It is generally safe and moderately effective as a laxative. Use of psyllium in the diet for three weeks or longer may lower blood cholesterol levels in people with elevated cholesterol, and may lower blood glucose levels in people with type 2 diabetes. Use of psyllium for a month or longer may produce a small reduction in systolic blood pressure.

A prune is a dried plum, most commonly from the European plum (Prunus domestica) tree. Not all plum species or varieties can be dried into prunes. Use of the term prune for fresh plums is obsolete except when applied to varieties of plum grown for drying. In this usage, a prune is the firm-fleshed plum fruit of P. domestica varieties that have a high soluble solids content and do not ferment during drying.

Most prunes are freestone cultivars (i.e., the pit is easy to remove), whereas most plums grown for fresh consumption are clingstone (the pit is more difficult to remove). The sorbitol content of dietary fiber likely provides the laxative effect associated with consuming prunes. Prunes are 64% carbohydrates, including dietary fiber, 2% protein, a rich source of vitamin K, and a moderate source of B vitamins and dietary minerals.