Table 1.
The ingredient and nutrient distributions of meat, poultry, seafood, and vegetable recipes.
| Recipes | Meata | Poultrya | Seafooda | Vegetablea,b with eggsc (n=59), mean (SD) | ||||||||||||||
|
|
Meat only (n=25), mean (SD) | Meat with vegetablec (n=45), mean (SD) | Poultry only (n=35), mean (SD) | Poultry with vegetablec (n=76), mean (SD) | Seafood only (n=6), mean (SD) | Seafood with vegetablec (n=13), mean (SD) |
|
|||||||||||
| Food ingredients (g per serving)d | ||||||||||||||||||
|
|
Dark vegetable | N/Ae | 75.6 (0) | N/A | 49.6 (14.1) | N/A | 29.5 (15.4) | 113.3 (0) | ||||||||||
|
|
Red and other vegetable | N/A | 90.6 (189.8) | N/A | 29.5 (21.3) | N/A | N/A | 72.5 (88.6) | ||||||||||
|
|
Legumes and beans | N/A | 42.5 (0) | N/A | 81.5 (35.1) | N/A | N/A | 70.8 (0) | ||||||||||
|
|
Starchy vegetable | N/A | 132.3 (26.8) | N/A | 81.5 (35.1) | N/A | N/A | 144.7 (129.2) | ||||||||||
|
|
Meat | 124.8 (128.5) | 100.7 (98.2) | N/A | N/A | N/A | N/A | N/A | ||||||||||
|
|
Poultry | N/A | N/A | 106.7 (94.5) | 100.4 (88.9) | N/A | N/A | N/A | ||||||||||
|
|
Seafood | N/A | N/A | N/A | N/A | 122.8 (66.2) | 118.4 (73.0) | N/A | ||||||||||
|
|
Eggs | 51.4 (111.0) | 51.4 (111.0) | 14.5 (5.7) | 16.6 (6.3) | N/A | N/A | 28.3 (23.4) | ||||||||||
| Total energy (calories per serving) | 490.9 (280.1) | 473.8 (246.8) | 433.3 (225.5) | 442.7 (185.7) | 320.6 (126.5) | 329.3 (178.5) | 293.6 (131.6) | |||||||||||
| Nutrients (g per serving) | ||||||||||||||||||
|
|
Fat | 30.1 (17.9) | 25.6 (17.4) | 22.3 (13.8) | 20.9 (13.0) | 18.5 (9.6) | 16.7 (13.7) | 14.8 (9.7) | ||||||||||
|
|
Percentage of energy from fat (%)f | 56.6 | 48.5 | 46.7 | 41.8 | 50.5 | 40.4 | 44.8 | ||||||||||
|
|
Protein | 26.4 (11.9) | 28.5 (19.2) | 32.6 (19.5) | 36.8 (50.2) | 23.5 (14.9) | 27.1 (16.6) | 12.3 (10.0) | ||||||||||
|
|
Percentage of energy from protein (%)f | 24.2 | 25.2 | 30.9 | 34.9 | 30.7 | 33.1 | 16.4 | ||||||||||
|
|
Carbohydrates | 24.7 (17.7) | 27.3 (20.0) | 20.9 (24.2) | 27.1 (24.6) | 12.6 (17.1) | 16.3 (17.1) | 29.1 (24.1) | ||||||||||
|
|
Percentage of energy from carbohydrates (%)f | 22.7 | 25.6 | 17.9 | 23.8 | 14.5 | 24.9 | 38.3 | ||||||||||
|
|
Fiber | 2.2 (2.) | 3.8 (7.6) | 1.3 (1.2) | 2.9 (3.6) | 0.8 (0.7) | 1.7 (2.1) | 4.0 (5.1) | ||||||||||
|
|
Sodium (mg per serving) | 861.2 (655.9) | 775.6 (683.3) | 911.0 (510.6) | 767.0 (559.5) | 489.8 (431.6) | 777.3 (659.1) | 483.6 (389.1) | ||||||||||
|
|
Sugar | 6.5 (12.9) | 6.7 (11.6) | 5.7 (8.0) | 6.6 (7.9) | 1.3 (1.0) | 3.5 (4.2) | 4.73 (7.81) | ||||||||||
|
|
Cholesterol | 114.6 (135.5) | 97.2 (113.1) | 126.5 (71.4) | 109.3 (69.8) | 98.5 (100.6) | 152.9 (177.2) | 47.6 (66.5) | ||||||||||
aRecipes that included a main dish only and those that included a main dish served with vegetables were mutually exclusive. For example, a meat-only recipe was defined as a recipe that only included meat, whereas recipes that included both meat and vegetables were listed in the meat with vegetable category.
bNo recipes were purely vegan; therefore, we reported ovo-lacto recipes.
cThe calculation of sample average used only complete data, that is, some of the denominators were smaller than 45 and did not have standard errors.
dThe food ingredients were categorized based on the guidelines of the United States Department of Agriculture.
eN/A: not applicable.
fThe sum of column percentages of each recipe class may exceed 100% because each value was calculated separately as the percentage of energy from specific nutrients divided by the total energy provided in a recipe class.