Table 2.
AGE content in common foods
| Food | AGE content
|
||||||||
|---|---|---|---|---|---|---|---|---|---|
| Cooking conditions
|
Units/g protein before cooking | Units/g protein postcooking | Fold increase post/before cooking | Units/100 g of food postcooking | |||||
| Nutrient content, g/100 g of food
|
Temperature, °C | Time, min | |||||||
| Protein | Carbohydrate | Fat | |||||||
| Cereal (granola) | 10 | 43 | 29 | 175 | 25 | 4,730 | 19,340 | ×4 | 193,400 |
| Pastry (donut) | 7 | 46 | 14 | 160 | 5 | 2,590 | 60,820 | ×24 | 425,740 |
| Cake (Berlin) | 6.4 | 45 | 18 | 200 | 50 | 2,220 | 131,000 | ×59 | 838,400 |
| Duck skin (roasted) | 35 | 67 | 4 | 220 | 110 | 2,350 | 236,180 | ×101 | 6,259,000 |