Table 1 |
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|
Nutrient composition of the two kinds of bread. |
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|
Portion size (g) |
Available CHO (g) |
Dietary fibre (g) |
Protein (g) |
Fat (g) |
Energy content (kJ) |
|
|
|
||||||
|
White bread |
150 |
52.0 |
0 |
13.5 |
0 |
435 |
|
Rye whole-meal bread |
150 |
62.7 |
3.75 |
12.75 |
4.5 |
390 |
|
|
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|
Hlebowicz et al. Nutrition Journal 2009 8:26 doi:10.1186/1475-2891-8-26 |
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