Table 1

Nutrient composition of the test bread portions

RB

WB


Portion size (g)

110.6

105.9

Energy (kcal)

230

291

Available carbohydrate (g)

50

50

Protein (g)

5.4

9.3

Fat (g)

0.9

4.5

Total dietary fibre

7.6

3.7

Moisture (g)

42.0

35.5

Phenolic acids1

ferulic acid

sinapic acid

p-coumaric acid

398

60

17

93

8

4


1μg/g of dry matter of bread: total amount, calculated from free and esterified amounts RB, refined endosperm sourdough rye bread; WB, refined white wheat bread.

Bondia-Pons et al. Nutrition Journal 2011 10:116   doi:10.1186/1475-2891-10-116

Open Data