Nutrient contents of some traditional Kuwaiti dishes: proximate composition, and phytate content

Thirty-two Kuwaiti composite dishes were analyzed for their proximate composition and phytate content. The moisture content ranged from 89.5% in vegetable soup to 0.89% in rahash (a traditional sweet). The fat content varied from 0.99 to 29.2%. Fish dishes showed the highest protein content (20.9%)...

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Bibliographic Details
Published in:Food chemistry 2001-08, Vol.74 (2), p.169-175
Main Authors: Dashti, B.H., Al-Awadi, F., Khalafawi, M.S., Al-Zenki, S., Sawaya, W.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Carbohydrate
Energy
Fat
Feeding. Feeding behavior
Fiber
Fundamental and applied biological sciences. Psychology
Human physiology applied to population studies and life conditions. Human ecophysiology
Kuwaiti dishes
Medical sciences
Moisture
Nutritional survey. Food supply and nutritional requirement
Protein phytate
Proximate composition
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:Thirty-two Kuwaiti composite dishes were analyzed for their proximate composition and phytate content. The moisture content ranged from 89.5% in vegetable soup to 0.89% in rahash (a traditional sweet). The fat content varied from 0.99 to 29.2%. Fish dishes showed the highest protein content (20.9%) while vegetable soup had the lowest (1.19%). Carbohydrate content of the 32 dishes varied from 3.5% in fried fish to 53.3% in rahash. The ash content ranged from 5.1% in hallomi cheese to as low as 0.39% in legemat (sweet dumpling). Phytate content, ranged from 2835 mg/100 g in rahash to 32.6 mg/100 g in labnah (strained yoghurt).
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(01)00111-X