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. 2015 Jul-Aug;5(4):298–308.

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