Table 1.
Macronutrient composition of the patties. Proximate analysis values are the means of duplicate determinations on a dry weight basis. Percentage dry matter = 60%; protein = nitrogen × 6.25; CHO, carbohydrate, calculated “by difference”. Fibre was determined as non-starch polysaccharides (NSP); gross energy (GE) was obtained by bomb calorimetry.
| Patty Type | Cooked weight (g) | Fat (g 100 g−1) | Protein (g 100 g−1) | CHO (g 100 g−1) | Fibre (g 100 g−1) | GE (kJ 100 g−1) |
|---|---|---|---|---|---|---|
| Plain | 142 | 28.3 | 67.3 | 0.62 | 0.53 | 2543 |
| Carrot | 149 | 23.6 | 62.6 | 4.78 | 2.59 | 2363 |
| Swede | 146 | 25.6 | 59.7 | 4.07 | 3.67 | 2443 |
| Broccoli | 150 | 24.7 | 63.7 | 1.20 | 4.08 | 2305 |
| Celery | 148 | 24.8 | 61.8 | 3.78 | 3.63 | 2423 |
| Beetroot | 148 | 24.1 | 63.3 | 4.89 | 2.43 | 2327 |
| Spinach | 150 | 24.6 | 64.9 | 0.53 | 2.68 | 2437 |
| Yellow pea | 151 | 24.7 | 64.6 | 6.18 | 2.46 | 2412 |
| Onion | 149 | 25.4 | 60.5 | 2.90 | 2.22 | 2527 |
| Red pepper | 147 | 25.2 | 61.3 | 2.05 | 2.32 | 2532 |
| Green pea | 148 | 24.6 | 62.5 | 5.69 | 2.29 | 2279 |
| Tomato | 145 | 21.9 | 65.5 | 2.69 | 1.44 | 2264 |