Chemical composition of selected takeaway dishes consumed in Saudi Arabia

Bibliographic Data

ID14722902
AuthorsAbdulrahman AL‐Khalifah, Abdulrahman Alkhalifah (0000-0003-3973-1997, King Saud University, corresponding author)
Year1993
Volume30
Issue2
Pages137-143
Publication date1993-08-01
Peer ReviewedYes
Open AccessNo
TypeARTICLE
VenueEcology of Food and Nutrition (JOURNAL)
Journal identifiersISSN: 0367-0244 • E-ISSN: 1543-5237
PublisherInforma UK Limited (PUBLISHER • GB)
DOI10.1080/03670244.1993.9991330
OpenAlexW2062696357
LanguageEN
Citations received3
References cited10

Ten common take‐away dishes from Saudi Arabia restaurants were analysed for energy value, selected minerals, fatty acids and cholesterol. Wide variations in the composition and nutritive value were evident among the various take‐away dishes. Moisture, carbohydrate, fat. protein, crude fiber and ash contents ranged from 43.5–57.5. 9.8–35.4, 9.4–25.0. 5.9–15.6. 0.15–0.76 and 0.70 to 2.9% respectively. Food energy values ranged from 987 to 1413 KJ (235–336 cal) per 100g. Sodium, potassium and calcium were the predominant major minerals (ranges from 71.7–484.6, 54–271 and 2.17–47.44 mg/100g respectively). Iron, magnesium, zinc and copper contents also varied widely. Oleic. palmitic, linoleic and stearic were the predominant fatty acids. The polyunsatu‐rated:monounsaturated:saturated fatty acid ratios as well as the P:S ratios were generally not compatible with recommended values. Cholesterol contents ranged between 3.82–20.5 mg/100g. Key words: Saudi Arabian foodsproteinfat. cholesterolfatty acid compositionmineralscrude fiber

Calcium · Composition (language · Fatty acid · Linoleic acid · Magnesium · Oleic acid · Palmitic acid · Potassium · Sodium · Stearic acid · Chemistry · Culinary Culture and Tourism · Fatty Acid Research and Health · Nutritional Studies and Diet · Biochemistry · Food Science · Organic Chemistry

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