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The nutritive value of selected commonly consumed Kuwaiti dishes

2009; Taylor & Francis; Volume: 60; Issue: 8 Linguagem: Inglês

10.3109/09637480802002408

1465-3478

Hanan Al-Amiri, Jamla Al-Otaibi, Mohammed Al-Foudari, Ahmad H. Bin Heji,

Animal Diversity and Health Studies

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.