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Table 1 Nutritional composition of the breads. Reproduced from [12] with Creative Commons Attribution permission

From: Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation

 

Low-FODMAP rye bread */100 g

Regular rye bread*/100 g

Energy, kJ (kcal)

1024 (245)

1033 (247)

Protein, g

9.2

9.3

Fat, g

1.3

1.2

Carbohydrates, g

43.6

44.0

Dietary Fibre, g

10.2

10.5

Sodium, g

0.4

0.4

Fructans, g

0.3

1.1

Mannitol, g

0.1

0.3

LMWDF, g

1.9

2.6

Insoluble HMWDF, g

5.9

5.4

Soluble HMWDF, g

2.5

2.4

Resistant starch, g

0.9

0.8

  1. LMWDF Low Molecular Weight Dietary Fibre, HMWDF High Molecular Weight Dietary Fibre
  2. *) Participants were supplied with and instructed to consume 3.5–4 slices (105–120 g) of each bread/day during the trial’s first week and 7–8 slices (210–240 g) during weeks 2–4 of the study
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BMC Nutrition

ISSN: 2055-0928

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