| The nutritive value of selected commonly consumed Kuwaiti dishes. | |
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MedLine Citation:
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PMID: 19919514 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The nutritive value of 33 dishes commonly consumed in the state of Kuwait was analyzed. On a fresh weight basis, the moisture content of the dishes ranged from 0.29% to 94.37%, protein content from 0.65% to 24.80%, and fat content from 0.03% to 59.22%. The crude fiber ranged from a low value of 0.04% to a maximum of 2.31%; with the exception of four dishes-Sw-20 (Samsamia), Sw-26 (Harda), V-31 (Hameesat Mushroom), V-32 (Hameesat Fagae)-all dishes had a low fiber level, <1 g/100 g. The ash content ranged from 0.09% to 3.66%. Carbohydrate showed a variation between 3.98% and 81.37%; the highest carbohydrate values were in sweets and rice-based dishes, while the lowest values were in soup and cheese dishes. The energy content of the dishes varied between 19 and 675 kcal/100 g (80-2,823 kJ/100 g). The dishes contributed 5-90%, 1-46% and 1-83% of the total food energy from carbohydrate, protein and fat, respectively. |
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Authors:
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Hanan A Al-Amiri; Jamla A Al-Otaibi; Mohammed Y Al-Foudari; Ahmad H Bin Heji |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: International journal of food sciences and nutrition Volume: 60 ISSN: 1465-3478 ISO Abbreviation: Int J Food Sci Nutr Publication Date: 2009 Dec |
Date Detail:
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Created Date: 2009-11-20 Completed Date: 2010-02-22 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: England |
Other Details:
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Languages: eng Pagination: 668-76 Citation Subset: IM |
Affiliation:
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Biotechnology Department, Kuwait Institute for Scientific Research, Safat, Kuwait. hanan2303@yahoo.com |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Diet* Food Analysis* Food Preferences Humans Kuwait Nutritive Value |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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