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Table 4 Nutrient content per bread portion. One portion equals 1090 kJ (260 kcal)1

From: Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial

  Portion size (g) Protein (g) Fat (g) Available carbohydrates (g) Total dietary fibre (g) Dietary fibre from rye (g)
Milling fractions study       
Rye bran bread 133 13.5 5.5 38 14.5 13.6
Intermediate rye fraction bread 120 11.0 4.5 42 6.5 5.6
Sifted rye flour bread 100 9.5 4.0 45 3.5 2.5
Wheat reference bread 98 10.0 4.0 44 1.5 0
Dose-response study       
Bran bread (8 g dietary fibre) 121 12.0 5.0 40 9.0 8.0
Bran bread (5 g dietary fibre) 114 11.5 4.5 42 6.0 5.0
Intermediate fraction bread (8 g dietary fibre) 126 11.5 4.5 41 8.5 8.0
Intermediate fraction bread (5 g dietary fibre) 123 11.0 4.5 42 6.0 5.0
Wheat reference bread 98 10.0 4.0 44 1.5 0
  1. 1Nutrient and energy content were calculated based on the ingredients included (Dietist XP, version 3.0, Bromma, Sweden). The composition of the rye and wheat flours was analysed by AnalyCen, Lidköping, Sweden) and nutrient composition for additional ingredients were manufacturer's values. Thus, any alteration in composition that occurred during the baking process was not taken into account.