Table 1 |
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|
Nutrient composition of the test bread portions |
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|
RB |
WB |
|
|
|
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|
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 |
|
|
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|
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. |
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|
Bondia-Pons et al. Nutrition Journal 2011 10:116 doi:10.1186/1475-2891-10-116 |
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