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. 2020 Jun 25;12(6):1893. doi: 10.3390/nu12061893

Table A1.

Nutritional composition data for all low protein and regular subgroups analysed per 100 g of product. Values displayed as Mean (range).

Product Energy (kcal) per 100 g Protein (g) per 100 g Phenylalanine (mg) per 100 g Total Carbohydrate (g) per 100 g Carbohydrate of Which Is Sugars (g) per 100 g per 100 g Fibre (g) per 100 g Total Fat (g) per 100 g Saturated Fat (g) per 100 g Salt (g) per 100 g
Breads/Pizza bases
Bread SLPF (n = 13) 244 0.6 15 47.1 3 9.2 4.3 1.2 0.5
(214–266) (0.2–1.0) (8–30) (37.0–53.8) (1.4–4.3) (3.8–16.0) (2.7–5.3) (0.3–2.3) (0.3–1.3)
Regular (n = 14) 255 9.7 485 46.6 3.1 4 2.5 0.5 0.9
(221–285) (8.4–11.9) (420–595) (31.4–58.8) (2.2–4.1) (1.6–12.4) (0.6–7.5) (0.2–1.4) (0.7–1.1)
% Difference −4% −94% −97% 1% −3% 130% 72% 140% −44%
Pizza base SLPF (n = 2) 290 0.9 13 55.7 4.9 7.8 5.4 1.7 0.5
(263–316) (0.8–0.9) (2–24) (49.0–62.3) (4.7–5.0) (2.6–13) (4.2–6.5) (1.4–2.0) (0.3–0.8)
Regular (n = 2) 296 8.9 445 54.3 2.4 2.7 4.2 0.6 1.4
(288–304) (8.8–9.0) (440–450) (51.6–57.0) (2.4–2.4) (2.6–2.8) (2.1–6.3) (0.3–0.9) (1.4–1.4)
% Difference −2% −90% −97% 3% 104% 189% 29% 183% −64%
Pasta/rice/noodles
Pasta/rice/noodles SLPF (n = 33) 356 0.3 13 85.8 0.6 3.1 0.9 0.5 0.1
(343–366) (0.1–0.5) (8–25) (79.0–88.1) (0.0–3.2) (0.2–7.3) (0.6–1.6) (0.2–0.9) (0.1–0.5)
Regular (n = 23) 356 11.9 595 72.5 2.4 2.9 1.8 0.4 0.1
(336–380) (7.2–14.0) (360–700) (68.6–78.1) (0.0–4.8) (1.0–4.3) (0.7–3.3) (0.2–0.9) (0.0–0.8)
% Difference 0% −97% −98% 18% −75% 7% −50% 25% 0%
Pasta and sauce SLPF (n = 5) 123 0.5 8 25.9 1.9 No values 2 0.6 0.8
(98–140) (0.3–0.6) (3–14) (23.9–31.3) (0.4–4.9) (0.1–1.1) (0.0–1.1) (0.6–1.0)
Regular (n = 10) 104 3.5 175 18.1 2.5 1.2 1.6 0.8 0.6
(81–137) (2.7–4.8) (135–240) (14.0–25.1) (0.8–4.6) (<0.5–2.1) (0.6–4.1) (0.1–2.4) (0.3–0.8)
% Difference 18% −86% −95% 43% −24% − 25% −25% 33%
Risotto SLPF (n = 1) 103 0.3 6 14 <0.2 0.5 5 1.3 0.7
Regular (n = 2) 95 2.9 145 13.8 1.4 1.4 3 1.1 0.5
(93–97) (2.3–3.4) (115–170) (13.6–14.0) (1.0–1.7) (1 value) (2.3–3.6) (1.1–1.1) (0.4–0.5)
% Difference 8% −90% −96% 1% −86% −64% 67% 18% 40%
xPots/pot noodles SLPF (n = 4) 138 0.4 9 23 1.8 No values 4.8 0.9 1.9
(136–140) (0.3–0.6) (6–15) (22.6–23.5) (1.6–2.1) (4.5–5.1) (0.7–1.1) (1.6–2.3)
Regular (n = 8) 131 2.9 145 19.1 1.5 1.1 4.5 1.9 0.5
(83–145) (2.3–3.5) (115–175) (17.4–21.6) (0.9–2.3) (0.8–1.3) (0.3–5.7) (<0.1–2.9) (0.4–0.7)
% Difference 5% −86% −94% 20% 20% − 7% −54% 280%
Flour/mixes
Bread mix SLPF (n = 3) 347 0.4 15 83 2.8 2.5 0.6 0.3 0.4
(339–354) (0.1–0.7) (4–20) (80.1–86.0) (1.7–4.6) (2.0–3.0) (0.5–0.7) (0.1–0.5) (0.1–0.6)
Regular (n = 2) 338 13.1 655 70.4 3.1 3.1 1.6 0.3 1.6
(334–341) (13.0–13.1) (650–655) (67.6–73.1) (1.8–4.4) (2.8–3.4) (1.2–2.0) (0.3–0.3) (1.3–1.9)
% Difference 3% −97% −98% 18% −10% −19% −63% 0% −75%
Cake mix SLPF (n = 4) 366 0.5 14 89 39.6 3.4 0.7 0.4 0.8
(365–367) (0.2–0.9) (4–30) (84.6–92.1) (35.7–47.9) (1.8–7.1) (0.1–1.3) (0.0–0.9) (0.6–0.8)
Regular (n = 4) 381 5.8 290 77.4 43.5 2.1 5 2.7 1.5
(370–395) (4.6–6.9) (230–345) (74.7–81.9) (32.8–47.6) (1.1–3.4) (4.7–5.3) (2.5–2.9) (1.2–2.1)
% Difference −4% −91% −95% 15% −9% 62% −86% −85% −47%
Flour SLPF (n = 4) 349 0.2 5 85.3 5.6 2.6 0.3 0.1 0.6
(339–361) (0.1–0.3) (4–<10) (80.1–88.3) (4.6–7.2) (2.1–3.1) (0.0–0.5) (0.1–0.2) (0.4–0.7)
Regular (n = 2) 335 9.8 490 70 1.5 No values 1.1 0.2 0.9
(330–340) (9.6–9.9) (480–495) (67.9–72.0) (1.3–1.7) (0.7–1.4) (0.1–0.2) (0.8–1.1)
% Difference 4% −98% −99% 22% 273% − −73% −50% −33%
Pancake/waffle mix SLPF (n = 1) 353 0.5 22 86.5 14 0.6 0.4 <0.1 0.2
Regular (n = 2) 434 9.3 465 72.1 9.6 2.6 1.3 0.2 3.1
(335–532) (8.5–10.0) (425–500) (70.2–74.0) (4.2–14.9) (2.6–2.6) (1.1–1.4) (0.0–0.3) (2.3–3.8)
% Difference −19% −95% −95% 20% 46% −77% −69% −51% −94%
Pizza mix (dried powder) SLPF (n = 1) 353 0.2 <31 86.9 <0.1 No value <0.5 <0.1 1.4
Regular (n = 2) 379 12.1 605 70 3.9 4.3 4.7 1.7 0.4
(372–386) (11.3–13.0) (565–650) (69.4–70.6) (3.9–3.9) (4.0–4.6) (4.4–4.9) (1.5–1.9) (0.4–0.4)
% Difference −7% −98% −95% 24% −97% − −89% −94% 250%
Eggs/replacers
Egg SLPF (n = 3) (prepared) 44 0 1 10.7 0 0.5 0 0 0.1
(32–68) (0.0–0.0) (1–1) (7.5–16.8) (0.0–0.0) (0.3–0.7) (0.0–0.0) (0.0–0.0) (0.0–0.1)
Regular (n = 2) 131 12.6 630 0.2 0.2 0 9 2.5 0.4
(131–131) (12.6–12.6) (630–630) (0.0–< 0.5) (0.0–< 0.5) Only 1 value (9.0–9.0) (2.5–2.5) (0.4–0.4)
% Difference −66% −100% −100% 5250% −100% − −100% −100% −75%
Egg white SLPF (n = 1) 185 Nil added Nil added Nil added Nil added 92.5 Nil added Nil added 1
Regular (n = 2) 354 83.3 4165 3.4 0.3 5.3 0.4 0.1 2.6
(345–363) (82.6–84.0) (4130–4200) (<0.5–6.3) (0.0–< 0.5) Only 1 value (0.2–< 0.5) (<0.1–0.1) (1.8–3.4)
% Difference −48% − − − − 1645% − − −62%
Milk/replacers
Milk (liquid) SLPF (n = 4) 62 0.2 6 7.6 4.5 0.5 3.3 1.7 0.1
(40–89) (0.0–0.4) (0–10) (5.0–10.8) (3.5–5.8) (0.2–0.8) (2.0–4.7) (1.3–2.3) (0.0–0.2)
Regular (n = 2) 58 3.5 175 4.8 4.8 0 2.7 1.7 0.1
(50–65) (3.4–3.6) (170–180) (4.7–4.8) (4.7–4.8) (0.0–0.0) (1.8–3.6) (1.1–2.3) (0.1–0.1)
% Difference 7% −94% −97% 58% −6% − 22% 0% 0%
Milk (powder) SLPF (n = 1) 428 1.7 20 77.5 45.1 No value 12.3 6.2 0.7
Regular (n = 2) 428 30.8 1540 43.5 43.2 0.5 14.4 9 1
(353–503) (25.7–35.9) (1285–1795) (36.5–50.5) (36.5–49.8) (0.0–1.0) (0.6–28.2) (0.4–17.6) (0.9–1.1)
% Difference 0% −94% −99% 78% 4% − −15% −31% −30%
Meat/replacers
Burgers SLPF (n = 3) 155 0.7 25 27.9 2.2 7.4 4.1 2.7 0.7
(155–157) (0.4–0.8) (16–31) (27.4–28.9) (2.0–2.7) Only 1 value (2.7–4.9) (1.5–3.2) (0.5–0.8)
Regular (n = 4) 249 22 1100 5 1.2 0.4 15.7 7.4 0.9
(226–280) (17.0–25.6) (850–1280) (1.2–10.0) (<0.5–3.3) (0.0–0.7) (13.0–17.4) (6.2–7.9) (0.7–1.1)
% Difference −38% −97% −98% 458% 83% 1750% −74% −64% −22%
Fish SLPF (n = 1) 138 1.1 38 27.8 1.1 10.3 0.2 0 2.3
Regular (n = 2) 98 22.5 1125 0.3 0.1 0.2 0.8 0.3 0.2
(98–98) (21.8–23.1) (1090–1155) (0.0–0.5) (0.0–0.1) (0.0–0.3) (0.3–1.2) (0.1–0.4) (0.1–0.3)
% Difference 41% −95% −97% 9167% 1000% 5050% −75% −100% 1050%
Sausages SLPF (n = 3) 146 0.8 33 27.8 4.1 No values 4 2.6 0.8
(140–150) (0.6–0.9) (29–38) (27.1–28.4) (1.8–6.3) (3.1–4.6) (2.1–2.8) (0.7–0.9)
Regular (n = 6) 260 16.2 810 7.3 3 1.9 18 7.9 1.4
(200–309) (14.0–21.2) (700–1060) (0.7–16.0) (0.7–6.5) (1.0–3.8) (13.0–24.5) (5.0–13.2) (1.0–1.9)
% Difference −44% −95% −96% 281% 37% − −78% −67% −43%
Breakfast and cereal bars
Breakfast bar SLPF (n = 4) 472 0.3 17 67.2 30.5 No values 22.3 14.1 0.5
(464–487) (0.2–0.5) (12–25) (65.5–68.7) (26.2–33.5) (20.8–24.4) (13.0–15.4) (0.5–0.6)
Regular (n = 8) 413 7.5 375 62.7 24.6 5.9 13.9 4.1 0.4
(372–485) (4.7–15.0) (235–750) (42.0–74.0) (19.0–36.1) (4.3–10.0) (6.6–26.0) (0.8–10.4) (0.0–0.9)
% Difference 14% −96% −95% 7% 24% − 60% 244% 25%
Breakfast cereal (dried) SLPF (n = 3) 380 0.4 12 92.5 35.6 1.6 0.9 0.8 0.2
(374–385) (0.2–0.6) (6–22) (91.0–93.6) (34.0–38.9) (1.1–2.3) (0.7–1.1) (0.6–0.9) (0.2–0.2)
Regular (n = 6) 385 7.7 385 78.8 19.7 5 3.3 0.7 0.7
(378–398) (6.0–9.4) (300–470) (72.0–84.0) (8.0–35.0) (2.5–8.9) (0.9–4.6) (0.2–0.9) (0.2–1.1)
% Difference −1% −95% −97% 17% 81% −68% −73% 14% −71%
Fruit bar SLPF (n = 1) 424 0.6 16 72 38 3.6 14 7 0.3
Regular (n = 2) 358 4.1 205 69.7 34 3.1 7.2 2.8 0.5
(351–364) (3.9–4.2) (195–210) (67.0–72.3) (33.0–34.9) (2.4–3.8) (6.0–8.3) (2.5–3.0) (0.4–0.6)
% Difference 18% −85% −92% 3% 12% 16% 94% 150% −40%
Hot breakfast cereal (with water) SLPF (n = 4) 137 0.1 4 31.5 8.3 No values 1.1 0.7 0.2
(130–147) (0.0–0.1) (2–6) (30.0–33.5) (6.5–10.0) (1.0–1.4) (0.6–1.0) (0.1–0.2)
Regular (n = 4) 97 3.8 190 16.6 5.6 1.6 1.3 0.3 0.1
(91–104) (3.4–4.3) (170–215) (16.0–17.4) (4.1–6.3) (1.1–2.1) (1.2–1.4) (0.2–0.3) (0.1–0.1)
% Difference 41% −97% −98% 90% 48% − −15% 133% 100%
Snacks
Biscuits/cookies SLPF (n = 9) 488 0.5 10 75.1 17.5 0.7 20.5 8.8 0.3
(476–506) (0.2–0.7) (1–27) (68.2–84.0) (14.9–25.6) (0.5–1.0) (15.0–25.0) (7.3–10.4) (0.0–0.7)
Regular (n = 14) 499 5.6 280 62.6 26.3 2.6 24.8 12.6 0.7
(475–531) (4.1–7.1) (205–355) (48.0–72.6) (16.2–38.1) (1.3–5.5) (19.0–32.1) (2.8–19.0) (0.5–1.1)
% Difference −2% −91% −96% 20% −33% −73% −17% −30% −57%
Cake SLPF (n = 3) 372 0.2 6 58 33.5 1.3 15.2 7.6 0.7
(372–372) (0.2–0.2) (6–6) (58.0–58.0) (33.5–33.5) (1.3–1.3) (15.2–15.2) (7.6–7.6) (0.7–0.7)
Regular (n = 2) 422 4.3 215 55.2 27.4 No values 21.2 2.1 0.3
(393–450) (4.1–4.4) (205–220) (52.4–58.0) (22.7–32.0) (19.4–23.0) (1.8–2.4) (0.1–0.4)
% Difference −12% −95% −97% 5% 22% − −28% 262% 133%
Chocolate SLPF (n = 2) 566 0.3 12 54.2 51.1 5.4 37.7 27.7 0
(549–583) (0.2–0.4) (<10–14) (47.0–61.4) (43.0–59.1) (0.9–9.8) (33.4–42) (25–30.4) (0.0–0.0)
Regular (n = 2) 540 7 350 56.5 55.7 2.1 31.2 18.8 0.2
(534–546) (6.7–7.3) (335–365) (56.0–57.0) (55.4–56) Only 1 value (30.0–32.4) (18.0–19.6) (0.2–0.3)
% Difference 5% −96% −97% −4% −8% 157% 21% 47% −100%
Crackers SLPF (n = 3) 446 0.5 12 77.3 2.5 1 14.7 6.9 1.5
(444–450) (0.4–0.5) (10–17) (77.0–78.0) (1.5–3.0) (0.9–1.1) (14.6–15.0) (6.9–7.0) (1.3–1.6)
Regular (n = 6) 426 8.7 435 72.6 5.1 3.5 11 3.6 1.8
(360–470) (5.7–10.1) (285–505) (66.4–82.6) (1.6–15.0) (2.5–4.2) (1.0–19.6) (0.2–8.7) (1.2–2.4)
% Difference 5% −94% −97% 6% −51% −71% 34% 92% −17%
Crisps SLPF (n = 4) 437 0.3 16 77.8 <0.1 No values 16.2 2.3 3.2
(369–465) (0.1–0.5) (8–22) (77.5–78.4) (<0.1–<0.1) (16.0–16.6) (2.3–2.3) (2.6–4.2)
Regular (n = 8) 519 5.8 290 52.8 1.8 4 30.8 3.4 1.5
(499–536) (3.6–6.7) (180–335) (51.0–57.1) (0.2–3.6) (3.1–4.3) (28.7–33.0) (2.5–8.9) (1.0–2.5)
% Difference −16% −95% −94% 47% −95% − −47% −32% 113%
Crispbread crackers * SLPF (n = 1) 388 0.3 6 88 0.1 2.6 3.3 1.8 0.6
Regular (n = 2) 441 9.9 495 67.5 1.5 3.5 13.9 6.4 1.3
(440–442) (9.7–10.0) (485–500) (67.2–67.7) (1.4–1.6) (3.1–3.8) (13.5–14.3) (6.2–6.5) (1.3–1.3)
% Difference −12% −97% −99% 30% −93% −26% −76% −72% −54%
French toast crackers SLPF (n = 1) 413 <1.0 30 76.3 5.2 7 10 5.6 0.1
Regular (n = 2) 440 8 400 75 18.3 2.9 11.4 5.1 0.4
(440–440) (7.8–8.2) (390–410) (74.5–75.5) (18.0–18.6) (2.8–2.9) (11.0–11.7) (5.0–5.1) (0.4–0.4)
% Difference −6% −99% −93% 2% −72% 141% −13% 10% −75%
Hazelnut spread SLPF (n = 1) 347 0.5 19 42 7 0.5 19.6 10.6 0.2
Regular (n = 2) 549 6.3 315 54.8 53.2 3.2 33.5 8.9 0.1
(539–558) (6.3–6.3) (315–315) (52.0–57.5) (50.0–56.3) (3.2–3.2) (30.9–36.0) (7.2–10.6) (0.1–0.1)
% Difference −37% −92% −94% −23% −87% −84% −41% 19% 100%
Rusks SLPF (n = 1) 388 0.3 4 68.8 24.5 0.3 12.1 7.6 0.3
Regular (n = 2) 410 7.8 390 75.2 26.5 4.6 7.6 3.6 0.2
(405–414) (7.0–8.5) (350–425) (71.2–79.2) (24.0–29.0) (2.1–7.0) (7.2–8) (3.1–4.0) (0.0–0.4)
% Difference −5% −96% −99% −9% −8% −93% 59% 111% 50%
Desserts
Dessert pot SLPF (n = 2) 181 0 <4 27 12.1 No values 8.2 0.7 0.1
(181–181) (0.0–0.0) (<4–<4) (26.9–27.1) (11.7–12.5) (8.1–8.2) (0.6–0.8) (0.1–0.1)
Regular (n = 4) 133 3.7 185 17.6 14.8 0.2 5.3 3.4 0.1
(114–181) (3.3–4.3) (165–215) (15.4–20.0) (13.0–20.0) (3.4–9.3) (2.6–5.1) (0.1–0.2)
% Difference 36% −100% −98% 53% −18% − 55% −79% 0%
Flavoured desserts (dried powder) SLPF (n = 4) 406 0.4 20 91.5 48.3 No values 4.5 3.6 0.9
(400–409) (0.1–0.9) (4–50) (89.3–95.3) (46.1–51.5) (2.2–5.4) (2.1–4.3) (0.1–3.1)
Regular (n = 7) 424 2.2 110 77.9 35.8 0.1 11.4 9.4 1.2
(352–485) (0.4–4.6) (20–230) (71.4–87.5) (0.1–58.3) (0.0–0.2) (0.2–20.9) (0.1–17.5) (0.0–2.4)
% Difference −4% −82% −82% 17% 35% − −61% −62% −25%
Jelly (dried) SLPF (n = 2) 356 0 <2 88 87 No values 0 0 0
(356–356) (0.0–0.0) (<2–<2) (88.0–88.0) (87.0–87.0) (0.0–0.0) (0.0–0.0) (0.0–0.0)
Regular (n = 4) 332 2.8 140 81 74.6 No values 0 0 0.3
(296–375) (0.0–5.5) (0–275) (68.5–94.5) (57.4–94.5) (0.0–0.0) (0.0–0.0) (0.02–0.5)
% Difference 7% −100% −99% 9% 17% − 0% 0% −100%
Rice pudding SLPF (n = 4) 121 0.1 6 26.4 2.3 No values 1.6 1.5 0
(119–122) (0.1–0.2) (5–8) (26.3–26.6) (1.3–2.8) (1.4–1.8) (1.3–1.7) (0.0–0.0)
Regular (n = 6) 102 3 150 17.6 11.1 0.3 2.2 1.2 0.2
(96–107) (2.7–3.4) (135–170) (15.8–18.8) (8.9–13.3) (0.0–0.5) (1.9–2.6) (1.0–1.5) (0.1–0.2)
% Difference 19% −97% −96% 50% −79% − −27% 25% −100%
Yogurt ** SLPF (n = 1) 61 0.1 2 8 1 1 2.6 1 0.1
Regular (n = 2) 75 4.4 220 4.5 4.5 No values 4.1 2.7 0.1
(68–82) (3.7–5.1) (185–255) (3.4–5.6) (3.4–5.6) (3.7–4.5) (2.4–2.9) (0.1–0.2)
% Difference −19% −98% −99% 78% −78% − −37% −63% 0%
Other snacks/meals
Cheese sauce (prepared) SLPF (n = 1) 86 0.8 13 18.4 0.9 No value 1 0.7 0.9
Regular (n = 2) 76 1.4 70 9.5 1.5 0.5 3.4 2.4 0.9
(65–86) (1.2–1.6) (60–80) (9.2–9.8) (1.4–1.5) (<0.5–0.5) (2.0–4.8) (1.1–3.6) (0.7–1.0)
% Difference 13% −43% −81% 94% −40% − −71% −71% 0%
Potato cakes SLPF (n = 1) 165 0.8 46 30.9 0.6 No value 3.7 0.5 0.6
Regular (n = 2) 190 2.3 115 22.5 0.8 2 9.6 1.2 0.6
(175–205) (1.9–2.6) (95–130) (21.0–23.9) (<0.5–1.2) (1.8–2.1) (8.6–10.5) (1.1–1.2) (0.5–0.7)
% Difference −13% −65% −60% 37% −25% − −61% −58% 0%
Potato pots/Smash SLPF (n = 3) 112 0.5 25 22.8 0.6 No values 1.8 1 0.9
(111–115) (0.4–0.5) (23–27) (22.7–22.9) (0.4–0.8) (1.6–2.1) (0.9–1.1) (0.9–0.9)
Regular (n = 4) 82 1.8 90 13.9 1 1.3 2 1.1 0.3
(75–87) (1.6–2.1) (80–105) (12.0–15.4) (0.7–1.4) (1.1–1.3) (1.5–2.2) (0.8–1.4) (0.1–0.5)
% Difference 37% −72% −72% 64% −40% − −10% −9% 200%
Soup SLPF (n = 4) 37 0.2 2 7.5 1.5 No value 0.6 0.3 0.6
(35–40) (0.2–0.4) (1–2) (6.6–8.5) (1.4–1.8) (0.3–0.8) (0.1–0.4) (0.4–0.8)
Regular (n = 8) 37 0.7 35 6.2 2 0.4 1 0.6 0.5
(26–48) (<0.5–1.1) (<25–55) (4.9–8.3) (<0.5–4.5) (0.1–0.5) (0.4–1.9) (0.1–1.4) (0.5–0.6)
% Difference 0% −71% −94% 21% −25% − −40% −50% 20%

* Compared to cream crackers; ** Compared to plain/natural yogurt.