Table 4

Nutrient content per bread portion. One portion equals 1090 kJ (260 kcal)1

Portion size (g)

Protein (g)

Fat (g)

Available carbohydrates (g)

Total dietary fibre (g)

Dietary fibre from rye (g)


Milling fractions study


Rye bran bread

133

13.5

5.5

38

14.5

13.6

Intermediate rye fraction bread

120

11.0

4.5

42

6.5

5.6

Sifted rye flour bread

100

9.5

4.0

45

3.5

2.5

Wheat reference bread

98

10.0

4.0

44

1.5

0


Dose-response study


Bran bread (8 g dietary fibre)

121

12.0

5.0

40

9.0

8.0

Bran bread (5 g dietary fibre)

114

11.5

4.5

42

6.0

5.0

Intermediate fraction bread (8 g dietary fibre)

126

11.5

4.5

41

8.5

8.0

Intermediate fraction bread (5 g dietary fibre)

123

11.0

4.5

42

6.0

5.0

Wheat reference bread

98

10.0

4.0

44

1.5

0


1Nutrient and energy content were calculated based on the ingredients included (Dietist XP, version 3.0, Bromma, Sweden). The composition of the rye and wheat flours was analysed by AnalyCen, Lidköping, Sweden) and nutrient composition for additional ingredients were manufacturer's values. Thus, any alteration in composition that occurred during the baking process was not taken into account.

Isaksson et al. Nutrition Journal 2009 8:39   doi:10.1186/1475-2891-8-39

Open Data