Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan. III. Fatty Acids, Retinol, α‐, β‐ Carotene and Tocopherols

It is known that the fat content of ready‐to‐eat dishes of the people in the Gezira area of Sudan is low. In order to judge the adequacy intake of the essential fatty acids (FA), the FA composition of foods and dishes commonly consumed was analysed. Percentages of fatty acids are given for several types of sorghum, millet, sesame, fenugreek, different sorts of peas, as well as for processed foods like gruels, sauces, local thin‐leaf bread and vegetables. Because there is also a lack of information on the vitamin A and E contents of these food items and ready‐to‐eat meals in this area, retinol, a‐, ß‐carotene and tocopherols were chemically estimated and their contents are given for most of the important foodstuffs

Agronomy · Antioxidant · Biology · Carotene · Composition (language · Food composition data · Retinol · Sorghum · Vitamin · Vitamin E · Animal Diversity and Health Studies · Chemistry · Biochemistry · Food Science

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  Garrett C Smith, Stephen R Dueker et al.•Ecology of Food and Nutrition•1996

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  Ertan Mayatepek, H J Bremer et al.•Ecology of Food and Nutrition•1991

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• Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan

  Hassan M Ahmed, Hassan Ahmed et al.•Ecology of Food and Nutrition•1990

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