Nutrition Journal

Table 2 The amount, macro-nutrient and energy content of the breakfasts provided in Study one (S1) and two (S2)

From: Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content

	Amount *(g)*		Nutrient								Energy *(kJ)*
	Amount *(g)*		Fat *(g)*		Protein *(g)*		Carbohydrate *(g)*		Dietary fibre *(g)*		Energy *(kJ)*
	S1	S2	S1	S2	S1	S2	S1	S2	S1	S2	S1	S2
RB
Whole grain rye crisp bread	80	64	1.9	1.5	7.7	6.1	52	42	13	10	1188	953
Margarine	30	20	11.7	7.8	0.1	0.1	0.9	0.6	0	0	450	301
Ham	27	30	0.8	0.9	5.9	6.6	0.3	0.3	0	0	136	151
Cheese	25	-	7	-	5.6	-	0	-	0	-	357	-
Orange juice	200	100	0.2	0.1	1.4	0.7	18	9.0	1.4	0.7	348	174
Total	362	214	22	10	21	14	71	52	14	11	2479	1573
E%			33	24	14	15	48	56	5	6	100	100
WB
Refined soft wheat bread	108	86	3.8	3.0	9.7	6.9	50	40	3.8	2.6	1180	936
Margarine	30	20	11.7	7.8	0.1	0.1	0.9	0.6	0	0	450	301
Ham	27	30	0.8	0.9	5.9	6.6	0.3	0.3	0	0	136	152
Cheese	25	-	7		5.8		0	-	0	-	357	-
Orange juice	200	100	0.2	0.1	1.4	0.7	18	9.0	1.4	0.7	348	174
Total	390	241	24	12	23	14	69	50	5.2	3.3	2475	1561
E%			35	28	13	16	47	55	2	2	100	100

Back to article page

ISSN: 1475-2891

Contact us

General enquiries: journalsubmissions@springernature.com