. 2019 Nov 21;7(12):4063–4075. doi: 10.1002/fsn3.1271

Table 3.

Effects of cooked mung bean and cooked pea supplementation for 4 weeks on body weights, liver weight, liver index, and food intake in high‐fat diet rats (n = 8)

Group	Initial body weight (g)	Final body weight (g)	Liver weight (g)	Liver index (%)	Food intake (g/day)
NFD	221.44 ± 2.43^a	394.19 ± 6.98^a	12.12 ± 0.58^a	0.03 ± 0.001^a	25.27 ± 1.25^a
HFD	218.39 ± 3.35^a	442.52 ± 12.65^b	20.69 ± 1.11^b,c	0.05 ± 0.002^b	23.58 ± 3.52^a
HFDM‐L	222.70 ± 2.73^a	441.62 ± 12.11^b	19.38 ± 0.69^b	0.04 ± 0.001^c	24.58 ± 1.52^a
HFDP‐L	220.34 ± 2.98^a	443.44 ± 9.27^b	22.05 ± 0.80^c	0.05 ± 0.002^b	25.14 ± 1.66^a
HFDM‐H	219.56 ± 2.87^a	433.15 ± 8.73^b	18.71 ± 0.56^b	0.04 ± 0.001^c	24.97 ± 1.58^a
HFDP‐H	221.23 ± 3.06^a	434.35 ± 12.02^b	20.31 ± 1.76^b,c	0.05 ± 0.002^b	24.28 ± 1.26^a

Data are represented as mean ± SE. ANOVA analysis: Within each row, means with different superscript (a, b, c) are significantly different at p < .05, whereas mean superscripts with the same letters mean that there is no significant difference at p > .05.

Liver index (%) = (liver weight/body weight) × 100.