| Whole grain wheat sourdough bread | White bread | P-value treatment effect2 |
---|---|---|---|
n | |||
   NGI | 14 | 14 |  |
   HGI | 13 | 14 |  |
Energy (kJ) | |||
   NGI | 9726 ± 480 | 9986 ± 510 | 0.71 |
   HGI | 10140 ± 625 | 10634 ± 506 | 0.54 |
Protein (g) | |||
   NGI | 93.1 ± 5.18 | 87.9 ± 4.41 | 0.45 |
   HGI | 104.1 ± 8.66 | 108.0 ± 5.84 | 0.71 |
Total carbohydrate (g) | |||
   NGI | 291.9 ± 22.3 | 323.6 ± 23.0 | 0.33 |
   HGI | 284.2 ± 20.1 | 306.9 ± 18.7 | 0.41 |
Dietary fiber (g) | |||
   NGI | 31.2 ± 2.04 | 22.0 ± 1.88 | 0.003 |
   HGI | 29.6 ± 2.13 | 20.2 ± 1.62 | 0.002 |
Total fat (g) | |||
   NGI | 89.6 ± 5.00 | 83.9 ± 3.62 | 0.37 |
   HGI | 93.5 ± 7.40 | 95.5 ± 5.16 | 0.83 |
MUFA (g) | |||
   NGI | 20.4 ± 1.57 | 16.6 ± 0.99 | 0.05 |
   HGI | 25.5 ± 2.67 | 26.6 ± 2.48 | 0.75 |
Cholesterol (mg) | |||
   NGI | 228.7 ± 28.6 | 227.7 ± 15.6 | 0.98 |
   HGI | 326.5 ± 34.7 | 372.7 ± 31.7 | 0.33 |