Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

Table 1 Nutrient composition of the test bread portions

	RB	WB
Portion size (g)	110.6	105.9
Energy (kcal)	230	291
Available carbohydrate (g)	50	50
Protein (g)	5.4	9.3
Fat (g)	0.9	4.5
Total dietary fibre	7.6	3.7
Moisture (g)	42.0	35.5
Phenolic acids¹ ferulic acid sinapic acid p-coumaric acid	398 60 17	93 8 4

¹μg/g of dry matter of bread: total amount, calculated from free and esterified amounts RB, refined endosperm sourdough rye bread; WB, refined white wheat bread.

ISSN: 1475-2891