Table 4 Mean nutrient composition of cross-over trial participant's 24-hour dietary recalls during treatment and baseline phases (n = number of food records per phase)
From: Perceptions of flatulence from bean consumption among adults in 3 feeding studies
Pinto/BEP Study | BB Study | ||||
|---|---|---|---|---|---|
Nutrients (n = # of food records) | Diet + Pinto Beans (n = 101) | Diet + Black Eyed Peas (n = 101) | Diet + Baked Beans (n = 101) | Diet + Control Carrots (n = 102) | Baseline (n = 67) |
Energy (kcal/d) | 2078 ± 148 | 2128 ± 184 | 2082 ± 114 | 2112 ± 111 | 1931 ± 87 |
Protein (g/d) | 79 ± 5 | 87 ± 9 | 87 ± 5 | 86 ± 5 | 79 ± 4 |
Carbohydrates (g/d) | 265 ± 15 | 275 ± 19 | 265 ± 16 | 264 ± 14 | 245 ± 12 |
Dietary Fiber (g/d) | 23 ± 1.6 | 20 ± 1.6 | *26 ± 1.5 | 21 ± 1.3 | *19 ± 1.0 |
Total Fat (g/d) | 75 ± 6 | 77 ± 9 | 73 ± 6 | 79 ± 5 | 71 ± 4 |
Cholesterol (mg/d) | 213 ± 19 | 253 ± 28 | 269 ± 34 | 262 ± 23 | 244 ± 26 |
Sodium (mg/d) | 2951 ± 141 | 3377 ± 296 | 2868 ± 246 | 3196 ± 206 | 3116 ± 204 |