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Table 2 Nutritional composition of the rye and wheat milling fractions used in the breads (per 100 g)1

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
  1. 1The samples were analysed in duplicate by AnalyCen, Lidköping, Sweden. Total dietary fibre was analysed according to AOAC 45.4.07 and unextractable dietary fibre according to AOAC 32.1.16. Extractable dietary fibre was calculated by difference. Available carbohydrate was calculated by difference (total weight minus water, protein, fat, ash and total dietary fibre).