Nutritional Profile of Ready-to-Eat Foods Consumed in Bahrain
2007
Musaiger, Abdulrahman O. | Al-Jedah, Jassim H. | D'Souza, Reshma
Nine different types of ready-to-eat foods were purchased from food outlets in Bahrain and analyzed for their proximate, mineral, and sterol compositions as well as their fatty acid profile. On a fresh weight basis the food contained 24.92-67.70% moisture, 2.63-31.96% protein (N 6.25), 4.86-23.93% fat, 0.56-2.86% fiber, and 1.55-35.18% w/w carbohydrates. The energy value ranged from 136-402 Kcal/100g, and fiber levels were high in the vegetables food (range from 0.56-2.86% w/w). Sodium levels (4068.0-9025.0 ppm) were high in most of the food tested and the meat food in particular had higher levels of calcium (163.0-1384.2 ppm), iron (1.5-62.7 ppm) and zinc (2.2-35.4 ppm). Considerable levels of potassium and magnesium were also present, while copper and manganese were deficient. The cholesterol levels were low in vegetable and high in the meat food (<1.00-163.05 mg/100 mg). Of the sterols of plant origin, β-sitosterol (<1.00-11.57 mg/100 mg) was the most prominent while campesterol and stigmasterol were low. The main fatty acids present were oleic (33.5-41.7 mg/100 g), palmitic (43.1 mg-20.1 mg/100 g), linoleic (3.4-26.8 mg/100 g), and stearic acid (4.3-24.4 mg/100 g) with lower levels of myristic acid (0.80-5.0 mg/100 g).
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