Nutritional Evaluation of Selected Traditional Foods Commonly Consumed in Saudi Arabia
| Autor: | Nora Abdullah Al-Faris |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
education.field_of_study 030109 nutrition & dietetics business.industry Phosphorus education Population chemistry.chemical_element Proximate composition medicine.disease Obesity 03 medical and health sciences Nutrient chemistry Food energy Vitamin D and neurology Medicine Dietary fiber Food science business |
| Zdroj: | Journal of Food and Nutrition Research. 5:168-175 |
| ISSN: | 2333-1119 |
| DOI: | 10.12691/jfnr-5-3-5 |
| Popis: | During the last few decades, Saudi Arabia experienced rapid nutritional transition associated with an alarming elevation in the prevalence of obesity and related chronic diseases. Traditional foods contribute to the usual diet of the population in Saudi Arabia and the nutritional evaluation of traditional foods is necessary to accurately estimate dietary intakes of the Saudi population. Therefore, the objective of the current work is to evaluate twenty-five traditional foods commonly consumed in Saudi Arabia based on their nutritional composition. Proximate composition and vitamin D, calcium, phosphorus, iron, phytate and oxalate content were investigated. On fresh weight basis, the analyzed foods contained 1.17-16.19% (N × 6.25) protein, 0.25-17.84% fat, 2.57-68.30% carbohydrate, 0.31-2.26% dietary fiber, 0.67-2.90% ash and 17-430 kcal/g. The vitamin D content ranged from 0.0-75.88 IU/100g. Mineral content (mg/100g) of calcium, phosphorus and iron were 13.62-91.37, 22.33-200.37 and 0.51-4.44 respectively. Phytate and oxalate content (mg/100g) were 2.25-148.52 and 1.02-48.63 respectively. The studied traditional foods contributed 15-91%, 3-69% and 2-30% of the total food energy from carbohydrate, fat and protein respectively. Data from this study will be important to clarify nutritional value and nutrient contribution from common traditional foods in Saudi Arabia. Saudi dietary guidelines should take into consideration, the nutritive value and health aspects of traditional foods. |
| Databáze: | OpenAIRE |
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