Table 2.
Nutrient composition of the test breads.
| Component | White Bread * | Wheatmeal Bread * | Vegetable Bread † |
|---|---|---|---|
| Moisture (g/100 g) | 36.6 | 38.2 | 39.1 |
| Protein (g/100 g) | 8.5 | 8.8 | 7.5 * |
| Dietary fibre (g/100 g) | 2.7 | 4.6 | 7.2 |
| Insoluble fibre (g/100 g) | nd | nd | 5.5 |
| Soluble fibre (g/100 g) | nd | nd | 1.7 |
| Fat (g/100 g) | 1.6 | 1.7 | 4.8 * |
| Carbohydrate (g/100 g) | 46.7 | 43.1 | 33.9 * |
| Sodium (mg/100 g) | 392 | 398 | 380 |
| Potassium (mg/100 g) | nd | nd | 300 |
| Energy (kJ/100 g) | 1020 | 982 | 932 * |
| β-Carotene (µg/100 g) | nd | nd | 236.8 |
* from nutrition information panel of food label of commercial bread † analysis by AsureQuality, an internationally accredited New Zealand Laboratory, nd = not determined.