Postprandial lipid responses to an alpha-linolenic acid-rich oil, olive oil and butter in women: A randomized crossover trial

Table 3 Composition of the ALA-rich oil (876 g/mol), olive oil (875 g/mol) and butter (fat-part 734 g/mol) meals¹

	Amount	Energy (KJ)	Fat (g)	Protein (g)	Carbohydrate (g)
ALA-rich oil	35 g	1277	35²	-	-
Olive oil	35 g	1277	35²	0.2	0.2
Butter	42 g	1265	35³	0.3	0.2
Milk for cooking, 3% fat	0.225 L	595	7.1	8.1	11.4
Semolina (wheat kernel)	20 g	291	0.3	2	14.2
Rye bread, one slice	38 g	408	1	2.9	17.8
Smoked ham, 3% fat or	9 g	44	0.3	2	0
soft Cheese ⁴ , 3% fat	9 g	43	0.3	1.6	0.3
Blackberry jam	32 g	262	0	0.1	14.8
Milk, 1.5% fat	0.2 L	410	3.1	7.2	10.3
Total		3290	47	23	69

¹ Data from proximate analysis of ingredients. Analysed with Dietist XP, version 3.1, with the Swedish National Food Administration database (2008).
² Equivalent to 0.04 mol
³ Equivalent to 0.05 mol
⁴Vegetarian alternative (6 vegetarians)

ISSN: 1476-511X