Inhibitory Effect of Various Breads on DMH-Induced Aberrant Crypt Foci and Colorectal Tumours in Rats

Table 2

(a) Combination of the raw materials of the breads. (b) Nutritional information of each ingredient of the breads.

(a)

100 g content	Bread
	Steinmetz Three-Grain	Steinmetz Country	White
Steinmetz flour (g)	75	72.6
White wheat flour (g)			100
Whole-wheat flour (g)	15
Rye flour (g)	10	27.4
Sesame (g)	20
Sour kind dough (g)		6.2
Salt (g)	2.5	1.9	1.9
Yeast (g)	2	0.9	2
Sugar (g)	1.4		2
Oil and fats (g)			2

(b)

100 g content	Rye flour	Steinmetz flour	Whole-wheat flour	Sesame	White wheat flour
Calories (kcal)	359	366	357	564	349
Protein (g)	9	13.8	13	17.8	13
Total fat (g)	2.7	3.1	2.9	53.7	1.8
Carbohydrate (g)	74.7	70.8	69.6	19	70.3
Ash (g)	1.6	1.3	1.6	4.4	0.4
Dietary fiber (g)	12.9	5.6	12.1	12.6	2.7
K (mg)	140	214	355	410	80
Mg (mg)	30	88	150	360	23
Fe (mg)	1.5	2.3	3.9	9.9	1
VE (mg)	1	2.8	3.8	24.1	0.5
VB1 (mg)	0.15	0.35	0.33	0.49	0.10
Niacin (mg)	0.6	3.1	5.6	5.3	0.9