Nutritional evaluation of some legume-based dishes consumed in Saudi Arabia
1998
Al-Kanhal, M. A. | Al-Mohizea, I. S. | Al-Othaimeen, A. I. | Khan, M Akmal
Chemical composition and nutritional quality of five Saudi dishes based on legumes were evaluated. On fresh weight basis, the dishes contained 35.3–78.1% moisture, 4.4–10.2% protein (NX6.25), 1.2–19.1% fat, 8.0–24.8% carbohydrates, 2.4–7.7% dietary fibre, 1.4–2.9% ash and 71–311 Kcal (297–1301 KJ) per 100 g dish. The contents of vitamin A (retinol equivalent), thiamin, riboflavin and vitamin C ranged from 85–378 üg, 0.01–0.12 mg, 0.02–0.46 mg and 0.3–1.2 mg per 100 g respectively. The mineral contents (mg/100 g) were calcium 2.1–22.1, phosphorus 49.1–330.3, iron 1.1–13.3, sodium 348.3–1356.9, and potassium 119.1–624.8. The dishes contributed 13–25%, 15–64% and 16–60% of the total food energy from protein, fat and carbohydrates respectively. Most of the dishes were good sources of dietary fibre, vitamin A and iron.
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