Nutritional composition, GI, and FII of the component foods in two different breakfast meals (meal A and meal B)
Weight (g) | Energy (kJ [kcal]) | AvCHO* (g) | GI (%) | Fiber (g) | FII (%) | Protein (g) | Fat (g) | |
---|---|---|---|---|---|---|---|---|
Meal A ingredients | ||||||||
Grain bread (Burgen, Soy-Lin, Chatswood, Australia) | 57 | 580 (139) | 17 | 36 | 4 | 52 | 9 | 3 |
Raspberry jam (Cottees, Southbank, Australia) | 23 | 265 (63) | 16 | 51 | 0 | 62 | 0 | 0 |
Peach, canned in syrup (SPC, Ardmona, Australia)† | 261 | 755 (181) | 42 | 58 | 2 | 65 | 1 | 3 |
Total | 342 | 1,600 (383) | 75 | 52 | 6 | 60 | 10 | 6 |
Meal B ingredients | ||||||||
Croissant (Woolworth Supermarket, Sydney, Australia) | 55 | 835 (200) | 24 | 67 | 2 | 58 | 5 | 9 |
Yogurt, low-fat strawberry (Dairy Farmers, Lidcombe, Australia) | 120 | 460 (110) | 17 | 31 | 1 | 84 | 6 | 2 |
Egg (boiled) | 50 | 305 (73) | 0 | 0 | 0 | 23 | 6 | 6 |
Total | 225 | 1,600 (383) | 41 | 53 | 3 | 59 | 17 | 17 |
*AvCHO, available carbohydrate including sugars and starch and excluding fiber.
†104 g syrup and 157 g peaches.