Table 4.

Energy and nutrient content of GF flour-mix, baking-mix and flour products and comparable gluten-containing

Nutrients g/100 g	Flour-mix			Baking-mix			Flour
	GF (n = 12) median (25th–75th)	G (n = 6) median (25th–75th)	P	GF (n = 25) median (25th–75th)	G (n = 14) median (25th–75th)	P	GF (n = 16) median (25th–75th)	G (n = 16) median (25th–75th)	P
Calories (kcal)	340 (295–340)	338 (329–377)	0.24	351 (345–374)	338 (311–355)	0.01	353 (331–366)	329 (324–340)	0.22
Total fat	1.1 (0.5–2.3)	2.2 (1.6–6.5)	0.07	1.9 (0.9–8.3)	7.3 (1.6–14.3)	<0.01	3.0 (1.6–9.0)	2.5 (1.9–4.1)	0.20
Saturated fat	0.3 (0.2–0.5)	0.4 (0.3–1.1)	0.10	0.6 (0.4–2.0)	1.2 (0.4–1.9)	0.78	0.6 (0.3–1.0)	0.3 (0.3–0.9)	0.31
Carbohydrate	74.5 (51.1–82.3)	63.1 (62.5–67.9)	0.53	72.8 (58.5–80.0)	54 (43.1–67.9)	<0.01	64.7 (10.9–70.7)	58.9 (54.1–66.5)	0.96
Protein	3.2 (1.3–5.9)	11.2 (11.2–11.4)	<0.01	4.0 (2.6–7.0)	6.5 (5.2–11.2)	<0.01	11.2 (8.1–22.0)	11.3 (11.1–13.1)	0.57
Fiber	6.7 (3.3–8.8)	7.4 (3.6–10.8)	0.39	2.1 (1.2–4.0)	3.6 (0.8–3.6)	0.81	6.9 (3.8–15.0)	10.7 (4.4–12.5)	0.86
Sugar	1.9 (0.5–3.6)	2 (1.1–2.7)	0.88	8.0 (1.9–34.6)	6.7 (2.7–21.2)	0.42	0.8 (0–1.8)	2.2 (1.4–2.7)	0.28
Salt	0 (0–0.6)	0 (0–0)	0.07	0.6 (0.3–1.0)	0.5 (0–0.9)	0.52	0 (0–0.03)	0 (0–0)	0.04

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.