Table 3.

Energy and nutrient content of GF and comparable gluten-containing bread, cereals and crisp bread products

Nutrients g/100 g	Bread			Cereals			Crisp bread
	GF (n = 66) median (25th–75th)	G (n = 57) median (25th–75th)	P	GF (n = 62) median (25th–75th)	G (n = 45) median (25th–75th)	P	GF (n = 25) median (25th–75th)	G (n = 23) median (25th–75th)	P
Calories (kcal)	267 (241–294)	251 (240–261)	0.01	382 (363–420)	370 (363–392)	0.28	366 (359–427)	360 (340–449)	0.35
Total fat	5.9 (3.7–8.7)	3.7 (2.4–6.0)	<0.01	6.6 (2.0–15)	6.7 (3.5–7.8)	0.21	4.5 (3.1–16.7)	5.4 (2.5–21.6)	0.41
Saturated fat	0.9 (0.6–1.1)	0.5 (0.4–0.8)	<0.01	1.1 (0.5–3.7)	1.3 (0.8–2.0)	0.14	1.2 (0.6–2.8)	0.8 (0.5–2.8)	0.06
Carbohydrate	44.0 (37.9–50.5)	41.7 (38.0–43.9)	0.03	65.5 (56.6–80.0)	62.0 (58.0–69.0)	0.03	72.0 (50.8–74.1)	57.3 (39.7–61.4)	0.01
Protein	4.1 (2.4–6.1)	8.8 (8.4–11.0)	<0.01	9.1 (6.7–12.0)	10.9 (9.0–12.0)	0.12	5.3 (4.9–9.4)	12.0 (10.2–17.1)	<0.01
Fiber	6.3 (4.7–8.1)	6.0 (5.5–6.8)	0.71	6.7 (3.7–9.0)	9.8 (8.0–12.0)	<0.01	8.0 (7.4–10.6)	15.7 (12.7–20.0)	<0.01
Sugar	2.7 (1.0–3.9)	2.2 (1.7–3.1)	0.52	9.0 (5.6–21.5)	8.8 (4.4–12.0)	<0.01	2.8 (1.6–3.8)	2.0 (1.5–2.3)	0.08
Salt	1.0 (0.9–1.3)	0.9 (0.7–1.0)	<0.01	0.5 (0.2–0.8)	0.32 (0.2–0.7)	0.05	1.3 (1.1–1.5)	1.1 (1.0–1.3)	0.09

GF, Gluten-free; G, Gluten-containing.

Data is given as median (25th–75th). P-values indicate differences between GF and comparable gluten-containing products calculated with Wilcoxon signed rank test.