Nutritional values of vegetarian foods for consumption guides
1998
Nednapis Vatanasuchart | Boonma Niyomvit | Duangchan Hengsawadi (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Development on 35 popular vegetarian foods were assigned into 3 groups which were 12 kinds of one plate dishes, 15 kinds of main dishes and 8 kinds of light meals. Vegetable protein sources were protein-kaset made from defatted soy flour mee keun: wheat gluten various kinds of tofu nuts and seeds. Nutritional values including dietary fiber of 35 vegetarians foods were chemically analyzed by using official methods and daily menu for vegetarians was set up at 2,000 kcal diets. The results showed that three highest protein contents of one plate dish group were pizza na protein-kaset phla protein-kaset and lab tofu which were 7.32, 7.20 and 6.24 g per 100 g sample, respectively. In this group, pla protein-kaset had the lowest fat content, while the highest dietary fiber content of 8.30 g was found in kao klook tofuyee. In group of main dishes, three highest protein contents were phad prik king protein-kaset phad ped protein kaset and phad priew wan mee keun containing 27.90, 8.34 and 0.07 g per 100 g sample, respectively and kaeng leang had the lowest fat content, while phad prik king protein-kaset contained the highest of 11.41 g dietary fiber content. Light meals as protein krapraw krob salapou and tofu na protein-kaset showed the highest protein contents of 36.13, 7.91 and 7.44 g per 100 g sample, respectively. Khanom phakkad seongkreung had the lowest fat contents, whereas protein krapraw krob contained the highest of 12.65 g dietary fiber. Morever 10 daily menu of vegetarian foods were nutritionally planned with protein contents ranged from 69 g to 99 g per day and fat contents were approximately 30 percent of total energy. The recommended dietary plan could be provided good quality of protein appropriate vitamins and minerals for maintaining good health of vegetarians.
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