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Table 2 Characteristics of the whole population: nutrient and food groups assessment

From: Impact of legumes and plant proteins consumption on cognitive performances in the elderly

Variables Mean SD
Calories intake (kcal) 1916 467
Alcohol (g)a 4 6
Carbohydrates (g)a 116 17
Fats (g)a 38 7
Proteins (g)a 40 7
Animal fats (g)a 16 9
Plant fats (g)a 24 9
Animal proteins (g)a 26 7
Plant proteins (g)a 15 3
Monounsaturated fatty acids (g)a 20 4
Polyunsaturated fatty acids (g)a 4 1
Food groups
 Cereals (g)a 109 46
 Legumes (g)a 10 12
 Fruit (g)a 189 113
 Fish (g)a 33 29
 Virgin olive oil (g)a 19 8
 Meat (g)a 43 26
 Animal fats/margarines (g)a 0.4 1.8
 Cakes/pies (g)a 20 18
  1. aAdjusted for 1000/kcal