Table 1.
Composition of control and test foods.
| Food | Portion size (g) |
Protein (g) |
Fat (g) |
Dietary fiber (g) |
Available carbohydratea
(g) |
Energy (K·cals) |
|---|---|---|---|---|---|---|
| White bread and jam† | 99.3 | 7.2 | 2.2 | 1.3 | 50 | 257.3 |
| White bread and jam with fenugreek‡ | 104.8 | 8.9 | 2.6 | 3.5 | 50 | 273.7 |
| Fried rice† | 62.3 | 5.2 | 5.0 | 3.6 | 50 | 254.9 |
| Fried rice with fenugreek‡ | 67.8 | 6.9 | 5.4 | 5.8 | 50 | 271.4 |
| Fenugreek (per 5.5 g) | — | 1.7 | 0.4 | 2.2 | 0.4 | 16.4 |
aAvailable carbohydrates are calculated as follows: 100 − (moisture + protein + fat + dietary fiber + ash).
†Control foods.
‡Test foods.