Table 2.

Nutritional composition of glycemic index test foods.

Nutritional Composition	WR (Reference)	YP	YP-U
Energy (kJ) a	917	1394	1425
Protein (g)	3 †	22	21
Fat (g)	0 †	2	2
Total dietary fiber (g)	2	12	18
Available carbohydrate (g)	50 †	50	50

^† Referenced from product nutrition facts. ^a Calculated as protein = 17 kJ/g, fat = 37 kJ/g, available carbohydrate = 17 kJ/g, and total dietary fiber = 8 kJ/g. Unmarked figures were measured at Japan Food Research Laboratories.