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Table 1 Composition of test breakfasts. All values are based on a hypothetical subject who requires 8374 kJ (2000 kcal) per day.

From: Resistant starch consumption promotes lipid oxidation

RS content (% total carbohydrate) 0 2.7 5.4 10.7
RS content (g)1 0 g 2.5 g 5 g 10 g
Total energy (kJ) 2508 2506 2500 2506
Carbohydrate (g) 93.8 93.3 92.9 93.0
Protein (g) 22.7 22.6 23.0 23.0
Fat (g) 17.0 16.8 16.9 16.9
Total sugars (g) 45.6 45.2 45.7 45.1
Total Fiber (g) 9.4 9.3 9.5 9.5
Liquid volume (mL) 250 250 250 250
Foods consumed (g)     
Canned spaghetti 197 58   
*RS Canned spaghetti   147 218 216
Parmesan cheese 10 8 8 12
Margarine 4 3 2 2
Butter 2 1   1
Milk (2% fat) 250 250 210  
*Up & Go breakfast drink    40 250
Bread 38 44 36  
*Banana muffin     43
Strawberries 203 162 123  
Grapes 80 93   
*Fruit fingers    15 16
Sugar, white    10  
  1. * Denotes foods with added RS.
  2. 1 Absolute RS inclusion varied according to the energy needs of the subject so that RS content always remained the same fraction of total dietary carbohydrate, namely 0%, 2.7%, 5.4%, and 10.7% for the 0 g, 2.5 g, 5 g, and 10 g meals, respectively. For example, a subject who had a daily caloric need of 9421 kJ (2250 kcal) would receive meals containing 0 g, 2.7 g, 5.4 g, and 10.8 g RS.
  3. 2 Energy and macronutrient values were determined using the USDA Nutrient Database for standard foods and from information supplied by the manufacturer for foods with added RS. Note that energy values calculated from the carbohydrate, fat, and protein content of study foods using the 4-9-4 kcal/g factor method differ from reported energy values due to use of the Atwater system.