Table 3. Differences in nutrient content between gluten-free and gluten-containing non-staple foods per 100 g of product, according to quickbread, cereal/granola bar, cookie and cracker sub-categorization.
| Quick breads, median (IQR) | Cereal/granola bars, median (IQR) | |||||
|---|---|---|---|---|---|---|
| Nutrient per 100 g | Gluten-free (n = 25) | Regular (n = 24) | P value | Gluten-free(n = 55) | Regular (n = 47) | P value |
| Calories (kcal) | 300 (271–345) | 307 (271–377) | 0.5887 | 428 (393–475) | 400 (378–450) | 0.1836 |
| Fat (g) | 10.6 (8.2–14.7) | 12.2 (10.0–17.0) | 0.1544 | 16.3 (10.7–27.1) | 10.7 (8.2–17.9) | 0.0066 |
| Saturated fat (g) | 2.1 (1.3–2.9) | 2.4 (2.1–3.6) | 0.0488 | 3.1 (1.5–6.7) | 4.3 (1.4–7.1) | 0.6573 |
| Carbohydrate (g) | 47.1 (45.9–51.1) | 46.7 (40.4–49.2) | NS | 55 (47.9–71.4) | 67.6 (53.6–71.4) | 0.2396 |
| Fibre (g) | 1.4 (1.2–2.9) | 1.6 (1.4–2.8) | 0.0631 | 7.5 (5.9–9.5) | 5.7 (3.6–7.5) | 0.0026 |
| Sugars (g) | 11.5 (7.1–25.3) | 18.6 (7.1–24.8) | 0.8649 | 32.4 (22.5–36.8) | 26.9 (20.0–33.9) | 0.0234 |
| Protein (g) | 4.0 (2.9–5.3) | 5.7 (5.5–6.3) | 0.0024 | 8.9 (6.3–12.5) | 8.6 (5.7–21.4) | 0.5122 |
| Sodium (mg) | 400 (329–471) | 468 (408–529) | 0.0219 | 150 (37.5–265) | 233 (200–308) | 0.0003 |
| Iron (mg) | Lower 0.8 (0.7–1.3) | 2.0 (1.9–3.0) | <0.0001 | 2.0 (1.4–2.8) | 2.4 (1.6–2.8) | 0.2689 |
Notes.
- IQR
- interquartile range