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.