Table 2

The amount, macro-nutrient and energy content of the breakfasts provided in Study one (S1) and two (S2)
Amount (g) Nutrient Energy (kJ)
Fat (g) Protein (g) Carbohydrate (g) Dietary fibre (g)
S1 S2 S1 S2 S1 S2 S1 S2 S1 S2 S1 S2
RB
Whole grain rye crisp bread 80 64 1.9 1.5 7.7 6.1 52 42 13 10 1188 953
Margarine 30 20 11.7 7.8 0.1 0.1 0.9 0.6 0 0 450 301
Ham 27 30 0.8 0.9 5.9 6.6 0.3 0.3 0 0 136 151
Cheese 25 - 7 - 5.6 - 0 - 0 - 357 -
Orange juice 200 100 0.2 0.1 1.4 0.7 18 9.0 1.4 0.7 348 174
Total 362 214 22 10 21 14 71 52 14 11 2479 1573
E% 33 24 14 15 48 56 5 6 100 100
WB
Refined soft wheat bread 108 86 3.8 3.0 9.7 6.9 50 40 3.8 2.6 1180 936
Margarine 30 20 11.7 7.8 0.1 0.1 0.9 0.6 0 0 450 301
Ham 27 30 0.8 0.9 5.9 6.6 0.3 0.3 0 0 136 152
Cheese 25 - 7 5.8 0 - 0 - 357 -
Orange juice 200 100 0.2 0.1 1.4 0.7 18 9.0 1.4 0.7 348 174
Total 390 241 24 12 23 14 69 50 5.2 3.3 2475 1561
E% 35 28 13 16 47 55 2 2 100 100

Forsberg et al.

Forsberg et al. Nutrition Journal 2014 13:26   doi:10.1186/1475-2891-13-26

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