Table 4.
Median (range) macronutrient values of 52 plant-based alternatives to yogurt (PBAY) and dairy low-fat (LF) and very low-fat (VLF) yogurts per 150 g single serving.
| Base | Soya | Oat | Almond | Coconut | Mixed | ALL PBAY | Dairy LF | Dairy VLF | ALL DAIRY | p Value for Differences between Bases | p Value between All PBAY and Dairy |
|---|---|---|---|---|---|---|---|---|---|---|---|
| n | 20 | 7 | 4 | 11 | 10 | 52 | 7 | 10 | 17 | ||
| kJ | 297 (221–554) a,b | 519 (245–525) | 508 (327–741) | 605 (390–1089) a,c,d | 575 (312–789) b,e,f | 462 (221–1089) | 317 (287–365) c,e | 248 (213–345) d,e | 287 (213–365) | <0.001 | <0.001 |
| kcal | 71 (62–132) a,b | 123 (59–126) | 122 (78–179) | 146 (93–260) a,d,e | 138 (75–189) b,c | 110 (59–260) | 75 (69–86) c,d | 59 (51–81) b,e | 69 (51–86) | <0.001 | <0.001 |
| Fat g | 3.5 (2.4–5.1) a–c | 4.5 (1.4–6.8) d | 7.4 (5–14.3) a | 11.6 (6–25.5) b,d,e | 6.8 (3.5–11.6) c | 5 (1.4–25.5) | 2.3 (1.5–2.4) c,e | 0.2 (0.2–0.8) c,d | 0.5 (0.2–2.4) | <0.001 | <0.001 |
| Saturated fat g | 0.6 (0.3–0.9) a,b | 0.5 (0.2–5.6) c | 0.6 (0.5–1.2) d | 10.7 (5–22.5) a,c | 5.6 (0.6–8.4) b,e | 0.7 (0.2–22.5) | 1.5 (1.1–1.5) a | 0.2 (0–0.5) a,d,e | 0.2 (0–1.5) | <0.001 | 0.003 |
| Carbohydrates g | 1.1 (0–18) a–d | 16.5 (5.9–20.9) a | 8.5 (7.5–9.8) | 8.1 (5.6–16.8) b | 18.8 (0.9–25.1)c | 7.5 (0–25.1) | 6.8 (3.9–11.7) | 7.4 (6–12.3) d | 7.2 (3.9–12.3) | <0.001 | 0.900 |
| Sugars g | 0.7 (0–15) a,b | 6.6 (0.6–8.7) | 1.7 (0.6–5.3) | 1.2 (0–10.8) | 8.0 (0–18.8) | 1.4 (0–18.8) | 6.5 (4.1–11.3) a | 7.3 (4.8–11.9) b | 6.8 (4.1–11.9) | 0.002 | 0.001 |
| Fibre g | 0.8 (0–4.7) a | 0.6 (0–1.5) b | 2.0 (1.5–3.0)c | 0.0 (0–5.9) | 0.4 (0–1.5) | 0.8 (0–5.9) | 0 (0–0.2) | 0 (0–0) a,b,c | 0 (0–0.2) | <0.001 | <0.001 |
| Protein g | 6.3 (5–9) a–d | 2 (1.1–2.3) a,e,f | 3.1 (0.8–4.1) b | 1.2 (0.6–2.3) c,g,h | 3.1 (0.8–6.3) d,i | 3.8 (0.6–9) | 6.2 (5.4–7.2) e,g | 6.2 (4.7–8.1) f,h,i | 6.2 (4.7–8.1) | <0.001 | <0.001 |
| Salt g | 0.15 (0.06–0.38) | 0.15 (0.11–0.2) | 0.11 (0.05–0.15) | 0.11 (0.05–0.6) | 0.13 (0.02–0.29) | 0.15 (0.02–0.6) | 0.17 (0.15–0.24) | 0.2 (0.14–0.3) | 0.2 (0.14–0.3) | 0.062 | 0.004 |
Comparisons between all PBAY and all dairy yogurts (very low-fat and low-fat combined) were carried out using the Mann–Whitney U test for independent samples. Comparisons between the different PBAY ingredient bases and dairy low-fat and very low-fat yogurts were made using the Kruskal–Wallis test followed by the Dwass–Steel–Critchlow–Fligner test for multiple comparison analysis. The significance level was set at p < 0.05. Superscript letters (a–i) in the same row indicate significant differences (p < 0.05) among base types for the related nutrient.