TABLE 1.
Chemical composition of FG and DG before and after in vitro gastric plus duodenal digestiona
| Time of analysis | Almond product used | Amt of nutrient per 100 gm
|
|||
|---|---|---|---|---|---|
| Lipid (g) | Vitamin E (mg) | Protein (g) | Dietary fiber (g) | ||
| Before digestion | FG | 54.9 ± 2.5 | 28.2 ± 1.5 | 25.9 ± 2.6 | 9.8 ± 1.3 |
| DG | 0 | 0 | 57.2 ± 2.4 | 32.5 ± 1.1 | |
| After digestion | FG | 57.4 ± 3.8 | 34.0 ± 1.8 | 24.7 ± 1.9 | 13.3 ± 0.9 |
| DG | 0 | 0 | 58.0 ± 2.8 | 31.2 ± 0.8 | |
a
Values are the means ± standard deviations of the results. Other components include carbohydrates, minerals, and vitamins.