Table 2.
Nutrient Composition of the Diets*
| Run‐In | Control | Pistachio | |
|---|---|---|---|
| Energy, kcal | 2100 | 2100 | 2100 |
| Total fat, g (%) | 85.6 (35.8) | 64.0 (26.9) | 78.5 (33.2) |
| Saturated fat, g (%) | 27.5 (11.5) | 16.0 (6.7) | 15.9 (6.8) |
| Monounsaturated fat, g (%) | 31.3 (13.1) | 26.0 (10.9) | 31.2 (13.1) |
| Polyunsaturated fat, g (%) | 20.2 (8.4) | 16.8 (7.1) | 24.6 (10.4) |
| Protein, g (%) | 85.0 (16.0) | 95.6 (18.1) | 88.5 (16.6) |
| Carbohydrate, g (%) | 261.5 (48.2) | 302.8 (55.1) | 270.6 (50.7) |
| Fiber, g | 23.4 | 31.2 | 35.6 |
| Sodium, mg | 3791 | 3039 | 2553 |
| Potassium, mg | 2338 | 3767 | 4045 |
| Cholesterol, mg | 278 | 186 | 172 |
*
Values calculated using Nutrient Data System for Research (NDSR, 2009) and adjusted according to the nutrient analyses conducted on the study pistachios by an independent laboratory (Covance).