TABLE 1.
Nutrient composition of the standardized egg and spirulina test meals consumed by Indian adults with and without black tea1
| Egg | Egg + tea | Spirulina | Spirulina + tea | |
|---|---|---|---|---|
| Energy, kcal/meal | 691 ± 44.6 | 697 ± 47.7 | 766 ± 44.5 | 767 ± 45.7 |
| Protein, g/meal | 21.5 ± 0.5 | 21.7 ± 0.9 | 19.8 ± 0.6 | 19.9 ± 0.6 |
| Fat, g/meal | 29.7 ± 0.9 | 29.95 ± 1.1 | 24.6 ± 0.2 | 24.6 ± 0.3 |
| Carbohydrate, g/meal | 83.7 ± 8.7 | 84.4 ± 8.9 | 115.9 ± 9.8 | 116.1 ± 10.0 |
| PE ratio | 12.5 ± 0.6 | 12.5 ± 0.6 | 10.4 ± 0.3 | 10.4 ± 0.3 |
1
Values are means ± SDs, n = 5 for egg ± tea meal, n = 3 for spirulina ± tea meal, paired studies in subjects for egg and egg + tea and spirulina and spirulina + tea. The subjects in spirulina ± tea were a subset from the egg ± tea study. The nutrient composition of the egg meal is the mean ± SD of n = 5 subjects from a previously published whole boiled egg study (4). The standardized meal consisted of a culturally acceptable tomato curry and ghee rice including the test protein. PE, protein energy ratio.