Table 1. Differences in nutrient content between staple (breads, flours, cereals and pasta) gluten-free and gluten-containing foods per 100 g of product, according to whole grain categorization.

	All staples, median (IQR)			Whole grain staples, median (IQR)			Non-whole grain staples, median (IQR)
Nutrient per 100 g	Gluten-free (n = 202)	Regular (n = 220)	P value	Gluten-free (89)	Regular (n = 108)	P value	Gluten-free (n = 113)	Regular (n = 112)	P value
Calories (kcal)	357 (286–376)	353 (269–367)	0.1976	365 (326–400)	353 (290–385)	0.0777	346 (283–365)	326 (266–367)	0.6133
Fat (g)	3.6 (2.0–7.8)	2.8 (1.8–5.0)	0.0001	3.8 (2.9–10.3)	3.6 (1.8–5.6)	0.0032	3.1 (1.5–6.7)	2.2 (1.2–3.3)	0.0032
Saturated fat (g)	0.5 (0.0–1.1)	0.5 (0.2–0.9)	0.7890	0.7 (0.4–1.2)	0.7 (0.4–1.0)	0.3461	0.4 (0.0–0.9)	0.4 (0.2–0.7)	0.2444
Carbohydrate (g)	72.9 (48.3–78.9)	70.6 (50.0–74.1)	0.1235	73.3 (48.8–78.3)	72.5 (48.3–77.6)	0.6260	72.9 (48.6–80.0)	61.7 (49.3–74.1)	0.1424
Fibre (g)	3.6 (2.4–7.5)	4.8 (2.7–9.4)	0.0688	6.5 (3.4–9.5)	9.4 (6.7–10.7)	<0.0001	3.3 (2.1–5.7)	2.8 (2.0–3.5)	0.0400
Sugars (g)	3.4 (0.0–10)	3.5 (2.4–7.0)	0.1464	2.9 (0.0–14.3)	4.3 (2.4–17.3)	0.0575	4.0 (0.0–8.8)	3.5 (2.4–4.9)	0.9206
Protein (g)	7.0 (5.3–8.5)	10.9 (8.6–13)	<0.0001	7.6 (6.7–9.5)	11.4 (9.3–13.3)	<0.0001	5.9 (4.5–7.1)	9.3 (7.8–12.9)	<0.0001
Sodium (mg)	118 (0.0-442)	317(5.3–415)	0.1687	50 (0–403)	202 (5.9–379)	0.3160	339 (0.0–455)	354 (4.70–515)	0.2176
Iron (mg)	1.5 (0.8–2.8)	3.3 (2.9–4.7)	<0.0001	2.2 (1.1–3.0)	3.5 (2.6–11.1)	<0.0001	1.0 (0.6–2.4)	3.3 (3.1–4.7)	<0.0001
Folatea (µg)	35.5 (11.1–58.7)	62.9 (51.8–207)	<0.0001	23.4 (9.8–42.3)	60.0 (50.3–65.2)	<0.0001	52.0 (25.7–64.0)	147 (58.7–207)	<0.0001

Notes.

IQR

interquartile range

^aFor folate, n = 43 gluten-free staples and n = 127 regular staples; whole grain n = 17 gluten-free and n = 63 regular; non-whole grain n = 26 gluten-free and n = 64 regular.