Effect of special types of bread with select herbal components on postprandial glucose levels in diabetic patients

Table 1 Comparative nutritional composition of the rye bread and TopiGluk bread (100 g)

Name of nutrient (unit)	Rye bread	TopiGluk bread	RDI, %
Energy (kJ)	1072	1088	12.95
Energy (kcal)	253	259	12.95
Fat (g)	1.6	6.6	9.43
Saturated fatty acids (g)	0.6	1.2	6
Carbohydrates (g)	48.6	37.5	14.42
Sugars (g)	0.1	3.7	4.11
Dietary fibers (g)	3.8	8.6	143.3
Proteins (g)	9.2	8.1	16.2
Salt (g)	1.4	1.1	18.3
Magnesium (mg)	-	72.6
Zinc (mg)	-	1.6
Chromium (µg)	-	20.1
Selenium (µg)	-	5.3

RDI: Reference daily intake.