Table 2

Weight, energy and nutrient content per portion of the test products as served

Variables

Wheat reference bread

Bread with milled rye kernels

Bread with whole rye kernels

Wheat reference bread

Porridge of milled rye kernels

Porridge of whole rye kernels

Weight (g)

144

158

156

86

350

137

Energy (kJ)^a

1650

1650

1600

950

950

900

Water (g)^b

48

58

61

32

295

85

Protein (g)^b

15.8

15.8

15.6

6.9

5.7

5.6

Fat (g)^b

5.8

5.7

6.2

3.7

1.5

1.5

Available carbohydrate (g)^c

67

63

60

38

40

38

Total dietary fibre^d (g)

5.3

13.0

11.0

3.4

11.7

10.7

^aCalculated according to the standard food energy conversion factors: protein 17 kJ/g, available carbohydrate 17 kJ/g and fat 37 kJ/g. The standard energy value of 8.4 kJ/g was used to estimate contributing energy from dietary fibre.

^bAnalyzed in duplicate by Eurofins, Lidköping, Sweden

^cCalculated by difference (total weight minus water, protein, fat, ash and total dietary fibre).

^dCalculated as the sum of fructan and dietary fibre analyzed by the Uppsala method at the Swedish University of Agricultural Sciences, Uppsala, Sweden

Isaksson et al. Nutrition Journal 2011 10:31   doi:10.1186/1475-2891-10-31