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Nutritional evaluation of some legume-based dishes consumed in Saudi Arabia
M A al-Kanhal1, I S al-Mohizea, A I al-Othaimeen
1Department of Community Health, College of Applied Medical Sciences, King Saud University, Saudi Arabia.
Abstract:
Chemical composition and nutritional quality of five Saudi dishes based on legumes were evaluated. On fresh weight basis, the dishes contained 35.3-78.1% moisture, 4.4-10.2% protein (NX6.25), 1.2-19.1% fat, 8.0-24.8% carbohydrates, 2.4-7.7% dietary fibre, 1.4-2.9% ash and 71-311 Kcal (297-1301 KJ) per 100 g dish. The contents of vitamin A (retinol equivalent), thiamin, riboflavin and vitamin C ranged from 85-378 micrograms, 0.01-0.12 mg, 0.02-0.46 mg and 0.3-1.2 mg per 100 g respectively. The mineral contents (mg/100 g) were calcium 2.1-22.1, phosphorus 49.1-330.3, iron 1.1-13.3, sodium 348.3-1356.9, and potassium 119.1-624.8. The dishes contributed 13-25%, 15-64% and 16-60% of the total food energy from protein, fat and carbohydrates respectively. Most of the dishes were good sources of dietary fibre, vitamin A and iron.
