Effect of consumption of micronutrient enriched wheat steamed bread on postprandial plasma glucose in healthy and type 2 diabetic subjects

Table 1 Nutritional composition per 100 g of the tested steamed breads

Nutrition type	Wheat variety names			Buckwheat
Nutrition type	Jizi439	Chu20	Mixed white wheat	Buckwheat
Water (g)	49.2	48.5	47.2	48.6
Ash (g)	0.58	0.55	0.61	0.60
protein (g)	10.6	9.8	8.5	6.4
Fat (g)	0.94	0.92	1.01	1.66
Available carbohydrates (g)	37.3	38.9	41.5	39.0
Fibre (g)	1.41	1.38	1.24	3.73
Amylose (g)	18.64	16.83	9.62	-
Resistant starch (g)	1.00	0.85	0.61	0.86
Trivalent organic chromium (ug)	115.2	14.0	-	-
Magnesium (mg)	85.6	82.1	32.9	172.0
Selenium (ug)	5.5	4.8	1.6	3.5
Portion size^a steamed bread (g)	134	129	121	128

^aThe portion size of each test was adjusted to contain 50 g available carbohydrates.

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