Nutrient contents of some traditional Kuwaiti dishes: proximate composition, and phytate content

被引：25

作者：

Dashti, BH ^{[1
]}

Al-Awadi, F ^{[1
]}

Khalafawi, MS ^{[1
]}

Al-Zenki, S ^{[1
]}

Sawaya, W ^{[1
]}

机构：

[1] Kuwait Inst Sci Res, Dept Biotechnol, Safat 13109, Kuwait

来源：

FOOD CHEMISTRY | 2001年 / 74卷 / 02期

关键词：

proximate composition; Kuwaiti dishes; fat; protein phytate; carbohydrate; fiber; energy; moisture;

D O I：

10.1016/S0308-8146(01)00111-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Thirty-two Kuwaiti composite dishes were analyzed for their proximate composition and phytate content. The moisture content ranged from 89.5% in vegetable soup to 0.89% in rahash (a traditional sweet). The fat content varied from 0.99 to 29.2%. Fish dishes showed the highest protein content (20.9%) while vegetable soup had the lowest (1.19%). Carbohydrate content of the 32 dishes varied from 3.5% in fried fish to 53.3% in rahash. The ash content ranged from 5.1% in hallomi cheese to as low as 0.39% in legemat (sweet dumpling), Phytate content, ranged from 2835 mg/100 g in rahash to 32.6 mg/100 g in labnah (strained yoghurt). (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：169 / 175

页数：7

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