Table 3.
The median (Q1–Q3) values of calories and 7 nutrients of non-dairy frozen bars and sandwiches/serving classified according to their bases.
| Base | n | Calories | Fat (g) | Sat. Fat (g) | Sodium (mg) | Carbohydrates (g) | Fiber (g) | Sugars (g) | Protein (g) |
|---|---|---|---|---|---|---|---|---|---|
| Almond | 7 | 100 (95–205) | 4.5 (3.5–10) | 3 (1.5–7) ab | 50 (30–100) | 21 (17–25.5) | 3 (1–5.5) | 7 (5.5–14.5) | 3 (1.5–3) |
| Cashew | 4 | 190 (177.5–212.5) | 14 (13–15.35) | 10.5 (9–12) a | 47.5 (43.8–62.5) | 16.5 (15.75–19) | 1.5 (0–1.3) | 13 (12.8–15.3) | 1 (1–1.3) |
| Coconut | 23 | 170 (110–205) | 12 (6–14) | 10 (5–11) a | 30 (7.5–40) | 17 (14.5–23.5) | 2 (1–3) | 13 (10–15) | 1 (1–4) |
| Oats | 15 | 165 (120–230) | 7 (5–15.5) | 5 (4.5–10) ab | 45 (25–65) | 19 (17.5–25) | 1 (0.8–1) | 13 (12–17) | 2 (1–2) |
| Others | 6 | 125 (120–130) | 6 (6–6) | 2.25 (1.3–4.4) b | 97.5 (32.5–118.3) | 17 (16.3–18.5) | 1 (0.3–1) | 12.5 (9.5–14) | 2 (0.3–2) |
| Total | 55 | 170 | 7 | 6 | 40 | 18 | 1 | 13 | 2 |
Kruskal–Wallis non-parametric tests were used for each nutrient to perform comparisons among base types (Table S3). The “total” category was not included in the analysis. Dunn’s test of multiple comparisons with Bonferroni adjustments were used to perform pairwise comparisons. Different lowercase letters (a, b) in the same column indicate significant post-hoc pairwise comparisons between ice cream bases.