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Table 1 Nutrition content of hydrolysed meat and usual freshly made meat purees (per 100 g) used in the study

From: Effects of hydrolysed meat on dietary intake and nutritional status in aged care residents requiring pureed diets: a crossover randomised controlled trial

 

Hydrolysed beef (/100 g)

Freshly made beef puree (/100 g)

Hydrolysed chicken (/100 g)

Freshly made chicken puree (/100 g)

Energy (kJ)

1030

638

641

497

Protein (g)

20.8

14

15.4

9.8

Total fat (g)

17.8

10.0

9.5

8.2

Saturated fat (g)

7.4

3.3

2.7

2.1

Carbohydrate (g)

1.8

1.5

1.8

1.6

Sodium (mg)

421

368

440

360

  1. Hydrolysed beef/chicken was made of 80% lean beef or whole blended chicken, salt, pepper, buffed vinegar, citrus fibre, water and kiwifruit enzyme. Freshly made beef/chicken purees were made of boiled beef fillet/whole chicken without skin, potato, canola oil, stock and salt
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BMC Geriatrics

ISSN: 1471-2318

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