From: Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial
Rye | Wheat | |||
---|---|---|---|---|
Bran | Intermediate fraction | Sifted flour | Sifted flour | |
Energy kJ (kcal) | 1000 (240) | 1250 (300) | 1370 (330) | 1430 (340) |
Water (g) | 10.5 | 12.2 | 12.9 | 13.8 |
Protein (g) | 16 | 13 | 8.1 | 11 |
Fat (g) | 4.4 | 2.9 | 1.7 | 2.0 |
Available carbohydrate (g) | 33 | 54 | 69 | 68 |
Ash (g) | 3.6 | 1.4 | 0.8 | 0.6 |
Total dietary fibre (g) | 32.2 | 16.4 | 8.0 | 2.5 |
extractable (g) | 5.2 | 7.2 | 3.5 | 0.7 |
unextractable (g) | 27 | 9.2 | 4.5 | 1.8 |