Table 3.
Comparison between PNS averages in prohibited and prescribed vegetables using t-test
| Ingredients | PNS averages in prohibited vegetables (%) (N=4) |
PNS averages in prescribed vegetables (%) (N-10) |
P-value |
|---|---|---|---|
| Amino acids | 7 | 15 | 0.08 |
| Fat soluble vitamins | 0.8 | 8.6 | 0.04 |
| Water soluble vitamins | 32 | 64 | 0.07 |
| Minerals | 10 | 40 | 0.01 |
| Carbohydrates | 4 | 3.4 | 0.37 |
| Total | 55 | 130 | 0.04 |