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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