Table 1.
Differences in nutrient content of dishes by preparation location, Hunan Province, China. The study was conducted in August 2013 and the chemical measurements were performed during August–October 2013
| Restaurant | Household | ||||
|---|---|---|---|---|---|
| Mean | sd | Mean | sd | P value | |
| Animal food-based dishes† | |||||
| Na (mg/g) | 5·98 | 1·68 | 5·92 | 1·71 | 0·868 |
| K (mg/g) | 4·71 | 1·45 | 5·24 | 1·54 | 0·119 |
| Na:K | 1·33 | 0·35 | 1·18 | 0·31 | 0·049* |
| Protein (g/100 g) | 39·53 | 13·21 | 45·51 | 15·25 | 0·029║,* |
| Fat (g/100 g) | 4·17 | 1·73 | 3·99 | 1·99 | 0·654 |
| Carbohydrate (g/100 g) | 3·96 | 1·74 | 3·35 | 1·37 | 0·081 |
| SFA (g/100 g) | 1·24 | 0·61 | 1·07 | 0·69 | 0·116║ |
| UFA (g/100 g) | 2·92 | 1·53 | 2·91 | 1·46 | 0·970 |
| MUFA (g/100 g) | 1·67 | 1·02 | 1·96 | 1·03 | 0·220║ |
| PUFA (g/100 g) | 1·25 | 0·77 | 0·94 | 0·55 | 0·079║ |
| Vegetable/legume-based dishes‡ | |||||
| Na (mg/g) | 5·89 | 1·25 | 5·33 | 0·97 | 0·163 |
| K (mg/g) | 2·71 | 0·83 | 2·73 | 0·59 | 0·948 |
| Na:K | 2·23 | 0·37 | 2·02 | 0·51 | 0·189 |
| Protein (g/100 g) | 14·29 | 12·19 | 16·90 | 14·54 | 0·327║ |
| Fat (g/100 g) | 3·03 | 1·65 | 1·89 | 1·36 | 0·041* |
| Carbohydrate (g/100 g) | 3·18 | 1·09 | 3·25 | 1·32 | 0·870 |
| SFA (g/100 g) | 0·90 | 0·43 | 0·39 | 0·23 | <0·001* |
| UFA (g/100 g) | 2·13 | 1·31 | 1·50 | 1·19 | 0·165 |
| MUFA (g/100 g) | 1·09 | 0·72 | 0·79 | 0·63 | 0·211 |
| PUFA (g/100 g) | 1·03 | 0·64 | 0·71 | 0·57 | 0·141 |
| Fried rice with egg | |||||
| Na (mg/g) | 6·08 | 0·44 | 5·54 | 0·67 | 0·079 |
| K (mg/g) | 1·23 | 0·13 | 1·41 | 0·21 | 0·060 |
| Na:K | 4·98 | 0·48 | 3·99 | 0·66 | 0·004* |
| Protein (g/100 g) | 17·22 | 1·58 | 18·06 | 0·99 | 0·221 |
| Fat (g/100 g) | 2·37 | 1·02 | 2·07 | 0·80 | 0·514 |
| Carbohydrate (g/100 g) | 32·44 | 1·38 | 33·44 | 3·51 | 0·466 |
| SFA (g/100 g) | 0·78 | 0·36 | 0·60 | 0·25 | 0·282 |
| UFA (g/100 g) | 1·60 | 0·68 | 1·46 | 0·59 | 0·675 |
| MUFA (g/100 g) | 0·89 | 0·44 | 0·92 | 0·41 | 0·876 |
| PUFA (g/100 g) | 0·71 | 0·29 | 0·54 | 0·26 | 0·236 |
| Total dishes | |||||
| Na (mg/g) | 5·97 | 1·46 | 5·72 | 1·46 | 0·208§ |
| K (mg/g) | 3·78 | 1·77 | 4·13 | 1·94 | 0·002* |
| Na:K | 2·01 | 1·25 | 1·74 | 1·02 | 0·006║,* |
| Protein (g/100 g) | 30·43 | 16·87 | 34·93 | 19·60 | 0·142║ |
| Fat (g/100 g) | 3·66 | 1·76 | 3·22 | 1·99 | 0·029§,* |
| Carbohydrate (g/100 g) | 7·33 | 9·69 | 7·09 | 10·18 | 0·674║ |
| SFA (g/100 g) | 1·10 | 0·57 | 0·84 | 0·64 | 0·003║,* |
| UFA (g/100 g) | 2·56 | 1·47 | 2·38 | 1·47 | 0·382║ |
| MUFA (g/100 g) | 1·43 | 0·94 | 1·54 | 1·04 | 0·755║ |
| PUFA (g/100 g) | 1·13 | 0·71 | 0·83 | 0·55 | 0·020║,* |
UFA, unsaturated fatty acids.
*
Statistical significance of P value is less than 0·05.
†
Animal food-based dishes consist of sliced pork with dried bean curd, shredded pork with green pepper, stir-fried beef with garlic, stir-fried tomato and scrambled eggs, and stir-fried shredded chicken breast with red chili pepper.
‡
Vegetable/legume-based dishes include pan-fried tofu and stir-fried sponge gourd.
§
A logarithmic or square-root transformation was performed before ANOVA.
║
Kruskal–Wallis test was performed.