Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill® study

Table 1 Nutritional composition of the study breads

	Low-FODMAP rye bread		Regular rye bread
	Per 100 g	Per slice (30 g)	Per 100 g	Per slice (30 g)
Energy (kJ/kcal)	1031/245	309/74	1037/246	311/74
Fat (g)	2.6	0.8	1.1	0.3
Protein (g)	7.5	2.3	7.5	2.3
Carbohydrates (g)	42.4	12.7	45.1	13.5
Dietary fiber (g)	10.8	3.2	12.8	3.8
Soluble fiber (g)	2.6	0.8	2.9	0.9
Insoluble fiber (g)	6.7	2.0	7.7	2.3
Fructans (g)	0.4	0.12	1.2	0.36
Mannitol (g)	0.09	0.03	0.26	0.08