Table 3 Select nutrient values of obese adults (n = 20) participating in a high green leafy vegetable dietary intervention
All participants | Baseline | Intervention Change | Control Change | p-value2 |
|---|---|---|---|---|
Mean (SD) | ||||
Energy (kcal) | 2066.07 (591.4) | − 33.62 (985.72) | 106.94 (1103.85) | 0.970 |
Protein (g) | 83.5 (25.76) | 4.68 (38.73) | 0.52 (44.96) | 0.823 |
Fat (g) | 87.42 (28.34) | 1.76 (57.45) | 1.11 (47.44) | 0.881 |
Carb (g) | 239.9 (78.69) | − 18.13 (110) | 23.68 (139.36) | 0.526 |
Sugar (g) | 103.38 (48.91) | − 0.66 (56.11) | 25.14 (90.76) | 0.455 |
Fiber (g) | 16.58 (8.01) | 0.95 (8.85) | 0.29 (7.35) | 0.709 |
Vitamin B12 (mcg) | 7.04 (7) | 0.81 (3.36) | 1.13 (8.24) | 0.232 |
Vitamin A (mcg) | 933.14 (781.98) | 433.50 (896.18) | − 91.37 (543.29) | 0.023 |
Vitamin K (mcg) | 132.99 (118.81) | 596.22 (581.43) | − 22.56 (131.5) | < 0.001 |
α-linoleic acid (g) | 2.04 (1.36) | − 0.08 (1.69) | − 0.01 (1.03) | 0.794 |
EPA (g) | 0.01 (0.02) | 0 (0.05) | 0.01 (0.02) | 0.264 |
DHA (g) | 0.03 (0.03) | − 0.01 (0.1) | 0.02 (0.06) | 0.038 |
Dark GLV (cup) | 0.16 (0.24) | 0.74 (0.68) | − 0.02 (0.34) | < 0.001 |
Whole grains (oz) | 0.9 (0.92) | − 0.36 (0.86) | − 0.03 (0.72) | 0.246 |
Refined grains (oz) | 5.17 (1.99) | 0.01 (3.99) | − 0.24 (3.93) | 0.654 |
Meat total (oz) | 4.78 (2.94) | 0.52 (3.52) | − 0.01 (3.45) | 0.478 |
Red meat (oz) | 1.8 (1.94) | 1.04 (2.39) | − 0.3 (1.57) | 0.073 |
Cured meat (oz) | 1.03 (1.23) | − 0.33 (1.41) | − 0.16 (2.11) | 0.526 |