Table 3.

The number of items and nutrition declaration of meat products.

		Number of items	Energy kcal/100 g	Total fat g/100 g	Saturates g/100 g	Total carbohydrates g/100 g	Sugars g/100 g	Fibre g/100 g	Protein (g/100 g)	Salt (g/100 g)
Steaks	Red meats	12	137 (117–145)c	5.7 (3.5–7.0)b	1.9 (1.2–2.4)b	0.0 (0.0–0.0)c	0.0 (0.0–0.0)b	0.0 (0.0–0.0)c	21.1 (20.7–21.3)a	0.6 (0.6–0.7)c
	White meats	5	120 (107–121)c	1.9 (1.2–5.1)b	0.6 (0.4–1.9)b	0.0 (0.0–0.0)c	0.0 (0.0–0.0)b	0.0 (0.0–0.0)c	23.3 (18.7–24.0)a	0.6 (0.6–0.7)c
Burgers		103	180 (147–223)b	11.0 (7.4–16.0)a	4.5 (2.6–6.6)a	1.4 (0.5–3.1)bc	0.3 (0.0–0.5)b	0.0 (0.0–0.5)bc	17.0 (16.0–18.2)b	1.2 (1.0–1.4)b
Meatballs		27	158 (144–204)b	9.2 (6.3–14.0)a	3.5 (2.3–5.5)a	4.0 (2.5–5.3)b	0.6 (0.5–1.2)a	0.1 (0.0–0.5)ab	16.4 (16.0–18.0)b	1.5 (1.2–1.6)a
Cutlets		70	226 (208–249)a	11.0 (9.7–13.6)a	1.7 (1.3–2.5)b	17.0 (15.0–20.0)a	0.8 (0.5–1.2)a	0.5 (0.0–1.5)a	13.5 (12.0–15.0)c	1.4 (1.3–1.5)a
Cured meats		52	318 (264–393)	26.0 (19.2–34.0)	8.3 (5.8–10.8)	0.0 (0.0–1.0)	0.0 (0.0–0.9)	0.0 (0.0–0.0)	23.1 (19.6–27.0)	3.8 (2.3–4.8)

Data are expressed as median (25°–75° percentile). Different letters in the same columns refer to significant differences among categories of meat controls (Kruskal–Wallis non-parametric one-way ANOVA for independent samples with multiple pairwise comparisons test, p < 0.05). Cured meats are not included in the statistical analysis because they are the sole control for plant-based sliced meat analogues.