The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men
Table 2
Nutrient composition of the test breads delivering a consistent portion size (Part 2)1.
11-grain
Sprouted-grain
Sourdough
12-grain
White
Total bread (g)
107.3
107.3
107.3
107.3
107.3
Available CHO (g)2
35.5
34.0
50.0
43.8
48.6
Energy (kcal)
227.4
229.6
277.9
278.9
266.0
Starch (g)
31.2
31.6
45.4
37.3
42.3
Total sugars (g)
4.3
2.4
4.5
6.5
6.2
Soluble fiber (g)
0.6
0.4
0.3
0.9
0.3
Insoluble fiber (g)
8.4
7.8
4.9
8.6
4.5
Dietary fiber (g)
9.1
8.2
5.2
9.6
4.8
Protein (g)
12.0
15.2
9.0
11.0
9.5
Fat (g)
2.2
2.0
4.2
4.6
3.5
1Test breads were analyzed by Laboratories of Canada Incorporated (ILC) in Tillsonburg, ON. 2Available CHO was calculated using this formula: starch + total sugar.
