Table 1.
Nutrient composition of the test breads delivering 50 g available CHO (part 1)1.
| 11-grain | Sprouted-grain | Sourdough | 12-grain | White | |
|---|---|---|---|---|---|
| Total bread (g) | 151.0 | 157.2 | 107.3 | 122.2 | 110.3 |
| Available CHO (g)2 | 50.0 | 50.0 | 50.0 | 50.0 | 50.0 |
| Energy (kcal) | 320.2 | 336.4 | 277.9 | 317.8 | 273.7 |
| Starch (g) | 44.9 | 46.3 | 45.4 | 42.5 | 43.6 |
| Total sugars (g) | 5.1 | 3.6 | 4.5 | 7.4 | 6.4 |
| Soluble fiber (g) | 0.9 | 0.6 | 0.3 | 1.1 | 0.3 |
| Insoluble fiber (g) | 11.9 | 11.4 | 4.9 | 9.9 | 4.6 |
| Dietary fiber (g) | 12.8 | 12.1 | 5.2 | 11.0 | 4.9 |
| Protein (g) | 16.9 | 22.3 | 9.0 | 12.6 | 9.8 |
| Fat (g) | 3.1 | 2.9 | 4.3 | 5.2 | 3.6 |
1Test breads were analyzed by Laboratories of Canada Incorporated (ILC) in Tillsonburg, ON.
2Available CHO was calculated using this formula: starch + total sugar.