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Table 2 Weight, energy and nutrient content per portion of the test products as served

From: Rye kernel breakfast increases satiety in the afternoon - an effect of food structure

Variables Wheat reference bread Bread with milled rye kernels Bread with whole rye kernels Wheat reference bread Porridge of milled rye kernels Porridge of whole rye kernels
Weight (g) 144 158 156 86 350 137
Energy (kJ)a 1650 1650 1600 950 950 900
Water (g)b 48 58 61 32 295 85
Protein (g)b 15.8 15.8 15.6 6.9 5.7 5.6
Fat (g)b 5.8 5.7 6.2 3.7 1.5 1.5
Available carbohydrate (g)c 67 63 60 38 40 38
Total dietary fibred (g) 5.3 13.0 11.0 3.4 11.7 10.7
  1. aCalculated according to the standard food energy conversion factors: protein 17 kJ/g, available carbohydrate 17 kJ/g and fat 37 kJ/g. The standard energy value of 8.4 kJ/g was used to estimate contributing energy from dietary fibre.
  2. bAnalyzed in duplicate by Eurofins, Lidköping, Sweden
  3. cCalculated by difference (total weight minus water, protein, fat, ash and total dietary fibre).
  4. dCalculated as the sum of fructan and dietary fibre analyzed by the Uppsala method at the Swedish University of Agricultural Sciences, Uppsala, Sweden