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Table 2 Nutritional composition of the breakfast and lunch 1

From: Effects of indigestible carbohydrates in barley on glucose metabolism, appetite and voluntary food intake over 16 h in healthy adults

  Carbohydrates2 Protein Fat Energy content
  % dry matter kcal
Breakfast 62.6 11.9 13.6 59.8 /sandwich
Lunch 38.5 13.9 27.5 234/100 g
Ketchup3 - - - 85/100 g
  1. 1 The breakfast consisted of commercial white wheat bread with butter and ham and the lunch consisted of Swedish hash, composed of a mix of fried diced potato, meat and onion with the voluntary addition of ketchup. Values of carbohydrate and fat are based on means of 2 replications, protein means of 4 replications and fat means of 2 replications.
  2. 2 Analyzed as available starch according to Holm et. al (1986) [31].
  3. 3 Values obtained from the manufacturer.