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Table 1 Amount, energy and macronutrient profile of meals: The control white bread meal was repeated on 3 separate occasions.

From: Effect of adding the novel fiber, PGX®, to commonly consumed foods on glycemic response, glycemic index and GRIP: a simple and effective strategy for reducing post prandial blood glucose levels - a randomized, controlled trial

Test Meal Amount
(g)
Energy
(kcal)
Protein
(g)
Fat
(g)
Total CHO
(g)
Dietary Fibre
(g)
Available CHO
(g)
GI*
Control White Bread 104 244 7.6 1.6 52.8 2.8 50 71
White Bread
+ 2% milk
104
+125 ml
313 7.6
+6.0
1.6
+2.4
52.8
+6
2.8
+0
50
+6
71
Cornflakes
+ 2% milk
60
+125 ml
286 4
+6.0
0
+2.4
52
+6
2
+0
50
+6
79
Rice 62.5 217 4.2 0 50.0 0 50 70
Turkey Dinner 422 388 21.6 11.3 55.4 5.6 50 NA
Fruit Yogurt 250 268 8 4 50 0 50 47
Blueberry Granola
(control)
92 369 9.3 14.6 62.3 12.3 50 67
Blueberry Granola
(2.5 g PGX)
93 369 10.0 14.3 63.4 13.4 50 NA
Blueberry Granola
(5 g PGX)
98 378 10.4 15.2 65.8 15.8 50 NA
  1. The Cornflakes, rice, yogurt and turkey dinner meals were consumed two times: once with and once without 5 g of NVP. There were three different granola cereals containing either 0, 2.5 or 5 g of NVP. The white bread and milk meal was consumed to balance the extra carbohydrate in the cornflake and milk meal. Values are derived from direct analysis (white bread), standard food tables or the manufacturer. *GI values are mean values reported in the literature (20).