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Table 2 Composition of the test meals

From: A plant-based meal reduces postprandial oxidative and dicarbonyl stress in men with diabetes or obesity compared with an energy- and macronutrient-matched conventional meal in a randomized crossover study

  V-meal M-meal
Total weight (g) 200 200
Energy content (kJ/kcal) 2154 (514.9) 2149 (513.6)
Carbohydrates (g) (%) 54.2 (44%) 55 (44.8%)
Proteins (g) (%) 19.9 (16.2%) 20.5 (16.7%)
Total fat (g) (%) 22.8 (39.8) 22 (38.6%)
Saturated fatty acids (g) 2.2 8.6
Fibre (g) 7.8 2.2
  1. The postprandial state was measured after intake of a standard breakfast—one of two energy- and macronutrient-matched meals in a random order: either a plant-based meal (V-meal; tofu burger with spices, ketchup, mustard, tomato, lettuce and cucumber in a wheat bun) together with 300 mL of green tea, or a conventional meat meal (M-meal; cooked-pork seasoned meat in a wheat bun, tomato, cheddar-type cheese, lettuce, spicy sauce) together with 300 mL Café Latte [14]