TABLE 3.
Energy, macronutrient and fiber content of legumes and foods made from legumes1
| Pulses (N = 29) | Tofu (N = 10) | Peanut butter (N = 3) | Peanuts (N = 3) | Soy-PBMAs (N = 5) | |
|---|---|---|---|---|---|
| Energy (kcal) | 127 ± 14 | 100.10 ± 24.86 | 189.00 ± 1.73 | 161.33 ± 0.94 | 198 ± 83.28 |
| Protein (g) | 8.62 ± 1.54 | 10.95 ± 2.53 | 7.27 ± 0.38 | 7.23 ± 0.14 | 18.8 ± 5.08 |
| % kcal protein | 27.1 | 43.8 | 15.4 | 17.9 | 38.0 |
| Fat (g) | 0.66 ± 0.62 | 5.76 ± 1.91 | 16.07 ± 0.31 | 13.8 0.24 | 11.2 ± 6.97 |
| Carbohydrate (g) | 22.55 ± 3.49 | 2.20 ± 0.98 | 7.24 ± 0.40 | 5.03 ± 0.64 | 8.2 ± 2.23 |
| Fiber (g) | 7.4 ± 2.0 | 1.07 ± 0.60 | 1.99 ± 0.50 | 2.52 ± 0.12 | 4.2 ± 2.04 |
Nutrient database number for tofus: 16160, 16281, 16159, 16277, 16276, 16212, 16211, 16426, 16427, 16213; Peanut butter: 16097, 16398, 16167 and peanuts; 16091, 16093, 16095
PBMA, plant-based meat alternative.
1
Values = mean ± standard deviation. Serving sizes: pulses, 100 g cooked tofu, 100 g raw; peanut butter, 2 tablespoons (32 g); peanuts, 1 oz (28 g); soy-PBMA (burgers, 1 patty). Sources: Values for tofu, peanut butter, peanuts from U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov. All tofus except one either hard or firm. Values for pulses and soy-PBMAs come from references [133] and [145], respectively.