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Table 1 Nutritional contents of all fingerfoods varieties per portiona

From: Fingerfoods: a feasibility study to enhance fruit and vegetable consumption in Dutch patients with dementia in a nursing home

 

Broccoli quiche

Beetroot brownie

Spinach quiche

Pumpkin spice cake

Vegetable quiche

Banana cake

Clafoutis pear

Portion size (g)

43.5

55.3

57.8

55.4

42.2

23.0

69.2

F/V contentb (g)

28.1

28.8

43.7

25.9

21.6

14.0

31.8

F/V contentb (%)

65%

53%

76%

47%

70%

52%

46%

Energy (kcal)

51

139

51

100

42

41

95

Protein (g)

2.9

1.5

2.5

2.6

2.0

1.1

2.3

Fats (g)

3.9

7.4

3.8

1.6

3.2

0.7

1.3

Saturated fats (g)

2.4

2.7

2.2

0.4

1.9

0.2

0.5

Carbohydrates (g)

0.6

15.9

1.1

18.2

1.0

7.3

18.3

Sugars (g)

0.4

12.0

0.7

10.4

0.9

4.4

15.0

Fibres (g)

0.7

1.8

1.0

1.3

0.6

0.6

0.7

  1. a One portion was 5 × 5 cm, fingerfoods were served daily in two portions of 5 × 5 cm
  2. b F/V content = fruit and vegetable content