Table 6 Nutritional composition of dairy and control foods
From: Impact of dairy consumption on essential hypertension: a clinical study
Dairy diet | Control diet | |
|---|---|---|
Food | Milk, 1% m.f., 375 ml | Fruit juice, 290 ml |
Cheddar cheese, 34% m.f., 30 g | Vegetable juice, 156 ml | |
Stirred yogurt, 1.5% m.f., 175 g | Salted cashews, 20 g | |
Cookie (homemade), 1 | ||
Energy (kcal) | 432 | 438 |
Proteins (g) | 26.0 | 7.7 |
Carbohydrates (g) | 45.0 | 63.3 |
Fibers (g) | 0.0 | 3.2 |
Lipids (g) | 16.3 | 17.1 |
SFA (g) | 8.7 | 7.6 |
MUFA (g) | 4.11 | 6.6 |
PUFA (g) | 0.42 | 1.91 |
Sodium (mg) | 465 | 459 |
Calcium (mg) | 913 | 84 |