Table 2 Nutrient content of the study mealsa

From: Effect of dried fruit on postprandial glycemia: a randomized acute-feeding trial

Study Meal

Weight (g)

Protein (g)

Fat (g)

Total CHO (g)

Fibre (g)

Available CHO (g)

Fructose (g)b

Glucose (g)

Sucrose (g)

GI effect

Dates (50 g avCHO)

77.8

3.1

0.6

57.9

7.9

50.0

13.1

13.6

23.1

Apricots (50 g avCHO)

81.4

3.6

0.3

53.2

3.2

50.0

9.1

13.1

7.3

Raisins (50 g avCHO)

64.8

2.7

0.7

53.1

3.1

50.0

23.0

21.8

0.4

Sultanas (50 g avCHO)

67.0

2.7

1.5

52.7

2.7

50.0

22.7

22.2

<0.1

Displacement effect

WB (25 g avCHO)c,d

57.8

4.5

0.9

27.6

1.5

26.1

–

–

0.7

Dates (25 g avCHO)

38.9

1.5

0.3

29.0

4.0

25.0

6.6

6.8

11.6

Apricots (25 g avCHO)

40.7

1.8

0.2

26.6

1.6

25.0

4.6

6.6

3.7

Raisins (25 g avCHO)

32.4

1.4

0.3

26.5

1.5

25.0

11.5

10.9

0.2

Sultanas (25 g avCHO)

33.5

1.3

0.8

26.4

1.4

25.0

11.4

11.1

<0.1

‘Catalytic’ fructose effect

WB (50 g avCHO)c,d

115.6

9.0

1.8

55.2

3.0

52.2

–

–

1.4

Dates (7.5 g fructose)

23.6

0.9

0.2

17.6

2.4

15.2

4.0

4.1

7.0

Apricots (7.5 g fructose)

47.8

2.1

0.2

31.2

1.9

29.4

5.4

7.7

4.3

Raisins (7.5 g fructose)

20.9

0.9

0.2

17.2

1.0

16.2

7.4

7.0

0.1

Sultanas (7.5 g fructose)

22.1

0.9

0.5

17.4

0.9

16.5

7.5

7.3

0.0

Control

WB (50 g avCHO)c,d

115.6

9.0

1.8

55.2

3.0

52.2

–

–

1.4

  1. avCHO available carbohydrate, CHO carbohydrate, GI glycemic index, WB white bread
  2. aMaltose and lactose content were also analyzed and were both undetectable across all of the dried fruits
  3. bFructose amount reported in this column is free fructose. Total fructose amount can be derived using the following formula: total fructose = fructose + (sucrose/2)
  4. cAlthough the fructose and glucose content was not measured for white bread, based on the recipe it should not contain any fructose or glucose
  5. dWhite bread was designed to contain 25 g avCHO in study meals assessing the displacement effect and 50 g avCHO in the control and study meals assessing the ‘catalytic’ fructose effect. The analyzed amounts reported in this table slightly differ due to inherent variations within nutrient concentrations of the ingredients used in the preparation of the white bread
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