Table 1.
Nutritional composition of the breakfast meals per serving (500 mL) 1.
| PLL | PLH | RSO | NL | Glucose | |
|---|---|---|---|---|---|
| Available Carbohydrates (g) | 42 | 42 | 42 | 42 | 42 |
| Free glucose (g) | 1.75 | 1.75 | 1.75 | 1.75 | 42 |
| Fat (g) | 33 | 33 | 33 | 3 | 0 |
| Polar lipids (g) 2 | 1 | 12 | 1 | <0.5 | 0 |
| Protein (g) | 6.5 | 6.5 | 6.5 | 6.5 | 0 |
| Dietary fiber (g) | 5 | 5 | 5 | 5 | 0 |
| beta-glucans (g) | 2.5 | 2.5 | 2.5 | 2.5 | 0 |
| Energy (Kcal) | 491 | 491 | 491 | 221 | 168 |
1 PLL, oat preparation with a low concentration of oat polar lipids; PLH, oat preparation with a high concentration of oat polar lipids; RSO, oat preparation with added rapeseed oil; NL, oat preparation without added lipids. 2 Polar lipid contents in PLL and PLH according to the supplier, and in NL and RSO estimated according to reference [20].