Table 4.

Comparison of dietary fibre and whole grain (g/100 g) within whole grain (WG) and refined grain (RG) subcategories and dietary fibre between WG and RG categories.

	Dietary Fibre (g/100 g)			Whole Grain (g/100 g)
	Mean ± SD	Median	Range	Mean ± SD	Median	Range	p-Value
Bread WG (n = 34)	6.1 ± 1.6 *	6.3	2.9–10.8	33.2 ± 18.4	23	14–70	<0.001
Bread RG (n = 29)	4.5 ± 2.9 *	3.2	1.6–15.8	1.6 ± 3.4	0.0	0–15	<0.001
Pasta RG (n = 32)	4.1 ± 0.8	3.6	3.5–6.4	0.3 ± 0.9	0.0	0–3.0	<0.001
Rice WG (n = 7)	3.0 ± 0.7 **	3.2	1.8–4.1	96 ± 7.7	98	77–100	<0.001
Rice RG (n = 23)	1.4 ± 0.7 **	1.3	0.3–3.2	0.0	0.0	0.0	<0.001
Flour WG (n = 2)	8.9 ± 0.0 **	8.9	8.8–8.9	98 ± 2.2	97.8	95.6–100	0.015
Flour RG (n = 6)	3.0 ± 0.7 **	3.3	1.5–3.6	0.0	0.0	0.0	<0.001
Breakfast cereal WG (n = 256)	9.9 ± 3.8 *	9.4	0–34.1	67 ± 23	68	19–100	<0.001
Breakfast cereal RG (n = 52)	7.3 ± 5.8 *	6.4	1.6–28	0 ± 3.0	0.0	0–21	<0.001
Total WG (n = 299)	9.3 ± 3.9	8.9	0–34.1	64 ± 25	66	14–100	<0.001
Total RG (n = 142)	4.9 ± 4.3	3.6	0.2–28	0.5 ± 2.4	0.0	0–21	<0.001

Independent samples t-test * p < 0.05, ** p < 0.001 comparing dietary fibre (g/100 g) between RG and WG subcategories.