Table 1.
Composition and nutrient content of test meals (per serving) 1.
| Sample | Polished Rice (g) |
Fruit (g) |
Egg White 2 (g) |
Sesame Oil 3 (g) |
AC 4 (g) |
Protein (g) |
Fat (g) |
Dietary Fiber (g) |
Meal Size 5 (g) |
Energy (kcal) |
|---|---|---|---|---|---|---|---|---|---|---|
| W + 50R | 143.1 | - | - | - | 50.0 | 7.0 | 0.6 | 1.00 | 383.5 | 845.6 |
| R + 35R | 143.1 | - | 2.7 | 2.5 | 50.0 | 9.7 | 2.1 | 1.00 | 336.3 | 961.5 |
| O + 35R | 93.3 | 191.6 | - | - | 50.0 | 9.7 | 2.1 | 32.46 | 336.3 | 981.8 |
| A + 35R | 93.3 | 134.8 | 3.5 | 0.5 | 50.0 | 9.7 | 2.1 | 12.48 | 336.3 | 931.2 |
| P + 35R | 93.3 | 240.4 | 2.6 | - | 50.0 | 9.7 | 2.1 | 20.88 | 336.3 | 1147.1 |
| O + 50R | 143.1 | 191.6 | - | - | 65.0 | 11.8 | 2.3 | 32.46 | 383.5 | 1232.6 |
| A + 50R | 143.1 | 134.8 | - | - | 65.0 | 8.3 | 1.7 | 12.48 | 383.5 | 1121.9 |
| P + 50R | 143.1 | 240.4 | - | - | 65.0 | 9.2 | 2.3 | 20.88 | 383.5 | 1352.8 |
1 Nutrient content data were acquired through manufacturers and determination experiments. 2 Egg white was used to balance the protein contents in the IC group. 3 Sesame oil was used to adjust the fat contents in the IC group. 4 AC, available carbohydrate. 5 The water for weight balance was included. R, rice; O, oranges; A, apples; P, pears; W, water.