Skip to main content

Table 1 Nutrient composition of the test bread portions

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

  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
  1. 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.