Table 2.

Nutritional composition of SLPF available in Portugal, according to sub-groups

SLPF	Usual portion	Phe (mg)	Protein (g)	Fat (g)	CHO (g)	Energy (Kcal)
Baby Cereals	30 g	48 [4–70]	1.3 [0.2–1.8]	10.0 [0.5–14.8]	83.0 [77.1–95.0]	415 [381–449]
Bread	50 g	29 [10–65]	0.8 [0.5–1.3]	5.8 [3.7–10.0]	61.3 [50.0–82.3]	305 [236–412]
Breakfast Cereals	30 g	13 [5–31]	0.5 [0.2–1.0]	1.1 [0.7–1.9]	92.2 [90.5–93.6]	381 [370–387]
Cakes/Mix Cakes/Pancake Mix	50 g	11 [4–30]	0.4 [0.2–0.9]	5.2 [0.2–15.2]	77.6 [58.0–88.2]	362 [341–372]
Chocolate/Energy Bars/Jelly	unit	41 [10–90]	1.2 [0.2–2.5]	18.5 [1.0–33.6]	67.6 [42.6–93.3]	441 [377–548]
Cookies	unit	14 [2–34]	0.4 [0.1–0.8]	19.1 [1.5–49.4]	75.1 [48.3–87.7]	478 [395–639]
Flour	variable	13 [10–15]	0.3 [0.3–0.4]	0.8 [0.4–1.1]	86.6 [82.8–89.6]	357 [344–372]
Ice Cream	unit	27 [14–43]	0.7 [0.3–1.1]	4.5 [3.3–5.2]	85.6 [82.0–88.9]	386 [376–394]
Milk replacers	200 mL	6 [0.0–10]	0.2 [0.0–0.4]	2.7 [2.0–3.8]	6.1 [4.8–8.1]	49 [40–66]
Pasta	40 g	12 [11–13]	0.4 [0.2–0.5]	0.8 [0.6–1.2]	86.2 [85.4–87.4]	355 [348–363]
Rice	40 g	13	0.4	0.8	88.9	365
Savoury Foods	unit	26 [0–90]	0.7 [0.0–2.1]	16.2 [0.0–39.5]	40.5 [0.0–88.4]	323 [0–577]

CHO = Carbohydrate; Phe = Phenylalanine; SLPF = Special low protein foods

Nutritional composition data is presented in mean [range] per 100 g / 100 mL of each SLPF sub-group