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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.
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Nutrition Journal

ISSN: 1475-2891

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