Table 2.
Median (minimum–maximum) values of calories and nutritional content in dairy cheese and plant-based cheese alternatives per 100 g.
| Dairy Cheese n = 22 |
Plant-Based Cheese n = 40 |
p Value | |
|---|---|---|---|
| Median (Min–Max) | Median (Min–Max) | ||
| Calories (kcal) | 364 (201–467) | 288 (185–328) | <0.001 |
| Total fat (g) | 31 (11.2–40.50) | 23.0 (11.0–29.0) | <0.001 |
| Saturated fat (g) | 18.9 (7.0–25.4) | 20.0 (1.7–26.0) | 0.729 |
| Carbohydrate (g) | 0.0 (0.0–3.1) | 19.9 (0.5–30.0) | <0.001 |
| Sugars (g) | 0.0 (0.0–3.1) | 0.2 (0.0–7.10) | 0.002 |
| Fibre (g) | 0.0 (0.0–0.0) | 0.0 (0.0–6.2) | <0.001 |
| Protein (g) | 23.0 (6.5–32.30) | 0.5 (0.0–18.0) | <0.001 |
| Salt (g) | 1.7 (0.1–3.8) | 1.5 (0.5–3.5) | 0.492 |
Mann–Whitney U non-parametric test for independent samples was used to perform comparisons among dairy and plant-based cheese. p < 0.05 is considered statistically significant.