title: [Caloric value and dietary fiber content of cereals, flours and breads].
abstract: A new method for the determination of the caloric values of foods is proposed. To date it had been suggested that with an increase in the dietary fiber content of foods the intestinal absorption of proteins and fats is reduced. This has to be revised in the light of recent experimental results. The new method leads to higher energy values for fats and proteins whereas for carbohydrates lower figures are obtained. This leads to considerable deviation in the energy content of foods from the values in present tables, especially for foods rich in dietary fiber.
mesh_terms: D001939:Bread / Q000032:analysis*; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D002523:Edible Grain / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D001467:Hordeum / Q000033:anatomy & histology; D009753:Nutritive Value; D012275:Oryza / Q000032:analysis; D014908:Triticum / Q000032:analysis
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins
vernacular_title: Brennwert und Ballaststoffgehalt von Getreidenflocken, Mehlen und Broten.