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Transcript of FOR - Home | Food and Agriculture Organization of the ... · 8 FOOD COMPOSITON TABLES Presentation...
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FOR
2
FOOD COMPOSITON TABLES
8857 / 2010´.O
3
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
CONTENTS
page
- Preface………………………………………………………………. 4
- Introduction………………………………………………………… 5
- Section One: Composition of Foods - Cereal and cereal products……………………………………… 11 - Bread and bread products……………………………………… 17 - Fruit……………………………………………………………… 19 - Vegetables………………………………………………………… 27 - Legumes………………………………………………………….. 32 - Nuts and seeds…………………………………………………… 33 - Meat, poultry and eggs………………………………………….. 38 - Fish……………………………………………………………….. 42 - Milk and dairy products………………………………………… 46 - Fats and oils……………………………………………………… 50 - Herbs and spices.………………………………………………… 52 - Beverages.………………………………………………………… 58 - Local fast foods………………………………………………….. 64 - Western fast foods……………………………………………….. 66 - Miscellaneous……………………………………………………. 68
- Section Two: Composition of Composite Dishes Consumed in Bahrain………………………………………………………………
70 - Section Three: Proximate, Minerals, Sterol and Fatty Acids
Composition of Local Food Commonly Consumed in Bahrain… - References………………………………………………………….. - Appendices………………………………………………………….
- Fatty Acid Composition of Arabian Gulf Fish………………. - Iodine Concentration in Foods………………………………… - Cholesterol Content in Foods………………………………….. - Index of Scientific Names of Foods……………………………
83 125 129 130 135 137 139
4
FOOD COMPOSITON TABLES
PREFACE
This book contains information on the nutrient composition of a wide range of foods and composite dishes consumed in Bahrain.
Data on food composition can be used as a tool for nutrition education and to help in planning special diets for therapeutic purposes. These are important steps to prevent and control nutritional problems. In addition, the availability of food composition data will help in studying the relationship between diet and disease, as well as assisting in the design and implementation of food regulations, particularly those associated with nutritional ingredients.
There are some food composition tables available for use in this region; however, they are lacking in many foods consumed in Bahrain, especially ready-made foods (foods ready to eat and purchased in the market) and composite dishes (cooked dishes that are prepared at home). Therefore, an attempt was made to establish baseline data on the composition of foods commonly consumed in Bahrain.
Dr. ABDULRAHMAN O. MUSAIGER Head, Arab Center for Nutrition
5
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PREFACE
This book contains information on the nutrient composition of a wide range of foods and composite dishes consumed in Bahrain.
Data on food composition can be used as a tool for nutrition education and to help in planning special diets for therapeutic purposes. These are important steps to prevent and control nutritional problems. In addition, the availability of food composition data will help in studying the relationship between diet and disease, as well as assisting in the design and implementation of food regulations, particularly those associated with nutritional ingredients.
There are some food composition tables available for use in this region; however, they are lacking in many foods consumed in Bahrain, especially ready-made foods (foods ready to eat and purchased in the market) and composite dishes (cooked dishes that are prepared at home). Therefore, an attempt was made to establish baseline data on the composition of foods commonly consumed in Bahrain.
Dr. ABDULRAHMAN O. MUSAIGER Head, Arab Center for Nutrition
INTRODUCTION
Source of data and methods of evaluation
1. Food Composition Tables of Other Countries
Since the Arab Gulf countries depend mainly on imported foods (85-95%) some of the data for raw and processed foods was derived in their country of origin. The statistics for imported food were used as a tool to establish the origin of most of the food items available in these countries. The main countries which export food to Arab Gulf were recorded. Then, the nutrient data on foods was extracted from the food composition tables from these countries.
2. Direct Chemical Analysis A chemical analysis was carried out for more than 150 raw and ready-to-eat foods and composite dishes in some Arabian Gulf countries. The analysis was done mainly for proximate and mineral composition using standardized methods. A fatty acids profile was made and vitamins were analyzed for some foods and composite dishes.
3. Literature and Published Reports Some of the information included in this report was extracted from several published articles and unpublished reports (see the reference list). Data included should be with full details of the sample and its method of preparation and analysis, and where the results were presented in minimum requirements (proximate and mineral composition) and in an acceptable form.
6
FOOD COMPOSITON TABLES
Criteria for the selection of data from literature
The following criteria were used when including data in these Food Composition Tables:
Name of food Common name with local synonyms
Source of food Name of country of origin or the source of the food analysed
Sampling Number of samples
Nature of sample (raw, prepared, etc)
Ingredient list (for composite dishes and some ready-to-eat foods)
Preparation Methods of preparation for the samples
Methods of cooking (for composite dishes)
Analysis Methods used for analysis with appropriate reference
Methods of expression of results Statistical treatment of analytical values
Expression of sample (purchased, edible portion, dry or wet matter)
7
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Criteria for the selection of data from literature
The following criteria were used when including data in these Food Composition Tables:
Name of food Common name with local synonyms
Source of food Name of country of origin or the source of the food analysed
Sampling Number of samples
Nature of sample (raw, prepared, etc)
Ingredient list (for composite dishes and some ready-to-eat foods)
Preparation Methods of preparation for the samples
Methods of cooking (for composite dishes)
Analysis Methods used for analysis with appropriate reference
Methods of expression of results Statistical treatment of analytical values
Expression of sample (purchased, edible portion, dry or wet matter)
4. Determining the Composition of other Nutrients from the Recipe Programme
For composite dishes commonly consumed in Bahrain, an attempt was made to calculate the nutrient constituents of the composite dishes from different food composition tables available for use in the Middle East, in order to compare the difference between analyzed and calculated nutrients in the dishes. In general, the values for protein, energy, fat, calcium and iron were lower than the values obtained by calculation using a combination of food composition tables. Vitamins were excluded from the calculation because of the absence of data on vitamin contents for some ingredients. However, we found that the calculations of the U.K. Recipe Programme agreed with the analytical results. For this reason we decided to include the nutrient data for minerals and vitamins for Bahraini composite dishes in the current food composition tables.
Since the nutrient database for recipes has only foods available in the U.K., some values for ingredients may not be precisely correct. This may reduce the value calculation for vitamins and minerals a little; but will give a useful guide to the average dishes commonly consumed in Bahrain.
The vitamin and mineral composition of 37 composite dishes consumed in Bahrain was calculated with data that had been published in the U.K. for all the ingredients. This was done by using the 'Recipe Programme' available at the Food Research Institute, U.K. The exception to this was for watercress seeds, for which there was no information available in the UK Nutrient Database, and consequently the seeds were omitted from calculations in recipes 14 and 17 (Gellab and Hesso), as they only represent a small percentage of the total ingredients in both dishes. The loss of water and nutrients occurring during the cooking of the dishes was taken into consideration when calculating the vitamin and mineral content of the dishes.
8
FOOD COMPOSITON TABLES
Presentation of Data
Raw, processed and ready-to-eat foods
The nutrient composition of raw, processed and ready-to-eat foods is presented in section one, which provides data for proximate composition, three minerals (Ca, P, Fe) and five vitamins (Retinol, Thiamin, Riboflavin, Niacin and Vitamin C) expressed per 100 grams of edible portion.
Composite Dishes
Composite dishes (and some ready-to-eat foods) are given in section two. Data on the composition of these dishes and foods is presented for Bahrain, Kuwait, Oman, Qatar and Saudi Arabia. The minimum data presented is for proximate and mineral composition. However, detailed information is presented for composite dishes for Bahrain, Kuwait and Saudi Arabia. This mainly depends on the data available for each country.
Appendices
Information on the fatty acid profiles of fish commonly consumed in the Arab Gulf countries is included in the appendix section, as well as data on iodine and the cholesterol content of some foods. An index of the scientific names of foods was also included.
Symbols used in the Tables
Symbols
- Not analyzed 0 None of the nutrient is present
Tr Trace N The nutrient is present in significant quantities but there is no
reliable information on the amount ND Not detected
9
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Presentation of Data
Raw, processed and ready-to-eat foods
The nutrient composition of raw, processed and ready-to-eat foods is presented in section one, which provides data for proximate composition, three minerals (Ca, P, Fe) and five vitamins (Retinol, Thiamin, Riboflavin, Niacin and Vitamin C) expressed per 100 grams of edible portion.
Composite Dishes
Composite dishes (and some ready-to-eat foods) are given in section two. Data on the composition of these dishes and foods is presented for Bahrain, Kuwait, Oman, Qatar and Saudi Arabia. The minimum data presented is for proximate and mineral composition. However, detailed information is presented for composite dishes for Bahrain, Kuwait and Saudi Arabia. This mainly depends on the data available for each country.
Appendices
Information on the fatty acid profiles of fish commonly consumed in the Arab Gulf countries is included in the appendix section, as well as data on iodine and the cholesterol content of some foods. An index of the scientific names of foods was also included.
Symbols used in the Tables
Symbols
- Not analyzed 0 None of the nutrient is present
Tr Trace N The nutrient is present in significant quantities but there is no
reliable information on the amount ND Not detected
Criteria for the unit of expression and the number of decimal places
No. Nutrients Unit No. of decimal places Proximate Composition
1 Energy kcal none 2 Water (Moisture) g 1 3 Protein g 1 4 Fat g 1 5 Total available CHO g 1 6 Dietary fibre g 1 7 Ash g 1
Minerals 8 Calcium mg none 9 Phosphorus mg none 10 Iron mg 1 11 Sodium mg none 12 Potassium mg none 13 Copper mg 2 14 Zinc mg 1 15 Boron mg 2 16 Chromium mg 2 17 Aluminum mg 2 18 Iodine mg 2 19 Selenium mg 2 20 Molybdenum mg 2 21 Manganese mg 2
Vitamins 22 Vitamin A (Retinol) µg none 23 Vitamin B1 mg 2 24 Vitamin B2 mg 2 25 Niacin mg 1 26 Vitamin C mg 1 27 Pantothenic acid mg 1 28 Vitamin B6 mg 2 29 Folacin mg 2 30 Vitamin B12 mg 2 31 Vitamin D IU none 32 Vitamin E mg 2
33 Fatty acids mg 2 34 Amino acids
mg 2
10
FOOD COMPOSITON TABLES
SECTION ONE
COMPOSITION
OF FOODS
11
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PR
OXI
MAT
E CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
(
No.
F
ood
Ar
abic
Nam
e
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
1 CE
REAL
& C
EREA
L
P
ROD
UCTS
1.
1 Ba
rley
12
.5
11.5
1.
3 1.
2 3.
9 69
.6
336
1.2
Brow
n ric
e raw
13.9
6.
7 2.
8
1.9
74.7
37
7 1.
3 b
oile
d
66.0
2.
6 1.
1
0.8
29.5
14
8 1.
4 Bu
rgho
l, da
rk
8.
4 14
.2
0.5
1.7
10.1
65
.6
318
1.5
Burg
hol,
light
8.5
12.1
0.
8 1.
3 6.
6 70
.7
331
1.6
Burr
(
31.9
9.
1 0.
4 1.
0 4.
8 52
.9
252
1.7
Chee
se ca
ke, f
roze
n
44.0
5.
7 10
.6
N
39
.0
268
1.8
Choc
olat
e bisc
uits,
full
coat
ed
2.
2 5.
7 27
.6
2.
1 62
.4
541
1.9
Corn
14.9
11
.1
3.6
1.5
2.7
66.2
34
2 1.
10
Corn
, sta
rch
12.1
0.
2 0.
8 0.
1 0.
1 86
.8
355
1.11
Co
rnfla
kes
(
3.0
8.6
1.6
3.1
11.0
72
.7
389
1.12
Cr
eam
crac
kers
4.
3 9.
5 16
.3
2.
2 67
.7
336
1.13
Cu
stard
, can
ned
77
.2
2.6
3.0
Tr
17
.2
99
1.14
D
ansih
pas
tries
21.6
5.
8 17
.6
1.
6 53
.4
386
1.15
D
ate b
iscui
t
6.5
6.7
21.4
1.
0 3.
3 61
.2
469
1.16
D
iges
tive b
iscui
ts, ch
ocol
ate
2.
5 6.
8 24
.1
2.
2 64
.1
310
1.17
D
ough
nut,
plai
n 23
.7
4.7
18.6
1.
6
51.4
39
1
12
FOOD COMPOSITON TABLES
PRO
XIM
ATE
CO
MPO
SITI
ON
OF
FOO
DS
PER
100
g ED
IBLE
PO
RTI
ON
)
(
No.
F
ood
A
rabi
c Nam
e
Wat
er
Prot
ein
Fat
Ash
Fi
bre
Car
bohy
drat
e En
ergy
g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
1.18
D
ough
nut,
jam
26
.9
5.7
14.5
N
52.9
34
9 1.
19
Dre
am to
ppin
g,m
ilk m
ade
1.
4 6.
0 50
.4
Tr
42
.2
637
1.20
Fr
uit c
ake
20
.6
3.7
11.0
3.5
61.2
34
7 1.
21
Gin
gern
ut b
iscui
ts
3.4
5.6
15.2
1.4
74.7
47
5 1.
22
Gro
und
barle
y, c
ooke
d
4.9
11.3
2.
2 5.
2 19
.0
57.4
29
4 1.
23
Insta
nt d
esse
rt po
wde
r
1.0
2.4
17.3
N
60.1
39
1 1.
24
Mac
aron
i, ra
w
10
.4
13.7
2.
0
73
.9
368
1.25
N
oodl
es, e
gg ra
w
9.
1 12
.1
8.2
2.
9 67
.7
391
1.26
eg
g bo
iled
84.3
2.
2 0.
5
0.6
13.0
65
1.
27
frie
d
75.1
1.
9 11
.5
0.
5 11
.3
153
1.28
p
lain
boi
led
82
.2
2.4
0.4
0.
7 13
.0
62
1.29
p
lain
raw
10.6
11
.7
6.2
2.
9 68
.6
377
1.30
Pa
ncak
es, s
wee
t
43.4
5.
9 16
.2
0.
8 35
.0
301
1.31
Pi
zza w
/che
ese
37.3
12
.0
8.3
2.2
2.0
38.3
27
6 1.
32
Pizz
a w/m
eat
42
.5
10.7
6.
3 1.
2
37.3
24
8 1.
33
Pizz
a, fro
zen
49
.3
7.5
10.7
1.5
30.0
24
6 1.
34
Popc
orn,
cann
ed
2.
6 2.
1 20
.0
N
75
.0
489
1.35
p
lain
0.9
6.2
42.8
N
48.6
59
2 1.
36
Rice
(Pes
haw
ar)
11
.2
7.8
2.3
0.5
78
.1
364
1.37
Ri
ce, f
lour
8.0
6.9
1.1
0.5
0.5
83.5
37
7
PRO
XIM
ATE
CO
MPO
SITI
ON
OF
FOO
DS
PER
100
g ED
IBLE
PO
RTI
ON
)
(
W
ater
Pr
otein
Fa
t A
sh
Fibr
e C
arbo
hydr
ate
Ener
gy
No.
F
ood
Ara
bic N
ame
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
1.38
Ri
ce, p
olish
ed b
oile
d
71.3
3.
8 0.
2 0.
2
24.4
11
5 1.
39
Rice
, pud
ding
, can
ned
77
.6
3.4
2.5
0.
2 14
.0
89
1.40
Ri
ce, r
aw
13
.3
7.5
1.0
0.9
0.6
76.7
34
6 1.
41
Sem
olin
a, ra
w
14
.0
10.7
1.
8
2.1
71.0
34
3 1.
42
Spag
hetti
, whi
te ra
w
9.
8 12
.0
1.8
2.
9 73
.0
356
1.43
w
hite
boi
led
73
.8
3.6
0.7
1.
2 20
.0
109
1.44
Sp
onge
cak
e
15.2
6.
4 26
.3
0.
9 51
.0
466
1.45
F
roze
n
35.4
3.
4 16
.6
N
40
.8
316
1.46
ja
m fi
lled
24
.5
4.2
4.9
1.
8 64
.2
317
1.47
Sp
onge
pud
ding
, can
ned
35
.3
3.1
11.4
0.8
49.0
29
6 1.
48
Swiss
roll
32
.9
7.2
4.4
0.
8 54
.0
284
1.49
Sw
iss ro
lls, c
hoco
late
1.
50
Trifl
e, fro
zen
67
.7
2.2
5.8
0.
5 23
.0
143
1.51
V
erm
icel
li )
(
9.2
14.2
1.
1 0.
8
74.7
36
7 1.
52
Whe
at, w
hole
13.0
11
.5
2.2
1.7
2.3
69.3
34
3 1.
53
Whe
at, p
arbo
iled
)(
13
.0
12.5
1.
5 1.
7 1.
5 69
.8
343
13
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
CO
MPO
SITI
ON
OF
FOO
DS
PER
100
g ED
IBLE
PO
RTI
ON
)
(
W
ater
Pr
otein
Fa
t A
sh
Fibr
e C
arbo
hydr
ate
Ener
gy
No.
F
ood
Ara
bic N
ame
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
1.38
Ri
ce, p
olish
ed b
oile
d
71.3
3.
8 0.
2 0.
2
24.4
11
5 1.
39
Rice
, pud
ding
, can
ned
77
.6
3.4
2.5
0.
2 14
.0
89
1.40
Ri
ce, r
aw
13
.3
7.5
1.0
0.9
0.6
76.7
34
6 1.
41
Sem
olin
a, ra
w
14
.0
10.7
1.
8
2.1
71.0
34
3 1.
42
Spag
hetti
, whi
te ra
w
9.
8 12
.0
1.8
2.
9 73
.0
356
1.43
w
hite
boi
led
73
.8
3.6
0.7
1.
2 20
.0
109
1.44
Sp
onge
cak
e
15.2
6.
4 26
.3
0.
9 51
.0
466
1.45
F
roze
n
35.4
3.
4 16
.6
N
40
.8
316
1.46
ja
m fi
lled
24
.5
4.2
4.9
1.
8 64
.2
317
1.47
Sp
onge
pud
ding
, can
ned
35
.3
3.1
11.4
0.8
49.0
29
6 1.
48
Swiss
roll
32
.9
7.2
4.4
0.
8 54
.0
284
1.49
Sw
iss ro
lls, c
hoco
late
1.
50
Trifl
e, fro
zen
67
.7
2.2
5.8
0.
5 23
.0
143
1.51
V
erm
icel
li )
(
9.2
14.2
1.
1 0.
8
74.7
36
7 1.
52
Whe
at, w
hole
13.0
11
.5
2.2
1.7
2.3
69.3
34
3 1.
53
Whe
at, p
arbo
iled
)(
13
.0
12.5
1.
5 1.
7 1.
5 69
.8
343
14
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N )
(
No.
Food
Ar
abic
Nam
e
Min
eral
s Vi
tam
ins
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
1 CE
REAL
& C
EREA
L
PRO
DUCT
S
1.
1 Ba
rley
26
21
5 3.
0 1
0.47
0.
20
5.4
1.
2 Br
own
rice r
aw
10
31
0 1.
4
0.59
0.
07
5.3
1.
3 bo
iled
4
120
0.5
0.
14
0.02
1.
3
1.4
Burg
hol,
dark
65
309
5.0
0.
42
0.05
1.
5 Bu
rgho
l, lig
ht
24
25
4 2.
2
0.41
0.
06
1.6
Burr
3
173
2.9
135
0.14
0.
13
0.
7 1.
7 Ch
eese
cake
, fro
zen
68
93
0.5
N 0.
04
0.16
0.
3
1.8
Choc
olate
bisc
uits
, ful
l coa
ted
11
0 13
0 1.
7 Tr
0.
03
0.13
0.
5
1.9
Corn
10
348
2.0
8 0.
42
0.10
1.
8
1.10
Co
rn, s
tarch
1.11
Co
rnfla
kes
(
3 47
0.
6
1.80
1.
60
1.12
Cr
eam
crac
kers
11
0 11
0 1.
7
0.23
0.
05
1.7
1.
13
Custa
rd, c
anne
d
100
87
0.2
N 0.
04
0.10
Tr
1.14
Da
nish
pas
tries
92
98
13.0
N
0.13
0.
07
0.9
1.
15
Date
bisc
uit
Trac
e 1.
16
Dige
stive
bisc
uits,
choc
olate
84
130
2.1
Tr
0.08
0.
11
1.3
1.
17
Doug
hnut
, plai
n
40
190
1.4
26
0.16
0.
16
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N )
(
No.
Food
Ar
abic
Nam
e
Min
eral
s Vi
tam
ins
Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
1.
18
Doug
hnut
, jam
72
71
1.
2 N
0.
22
0.07
1.
3 N
1.19
Dr
eam
topp
ing,
milk
mad
e
23
95
0.5
N 0.
02
0.25
Tr
1.20
Fr
uit c
ake
17
0 73
1.
8
0.08
0.
08
1.21
Gi
nger
nut b
iscui
ts
13
0 87
4.
0 N
0.10
0.
03
0.9
1.
22
Grou
nd b
arley
, coo
ked
11
39
9 17
.6
28
0.08
1.23
In
stant
des
sert
powd
er
20
65
0 0.
5 N
Tr
0.01
Tr
1.24
M
acar
oni,
raw
26
15
0 1.
4
0.14
0.
06
2.0
1.
25
Nood
les,eg
g ra
w
28
200
1.5
37
0.26
0.
10
2.2
1.
26
egg
boile
d
5 31
0.
3 2
0.01
0.
01
0.2
1.
27
fried
6 27
0.
3 2
0.01
0.
01
0.2
1.
28
plai
n bo
iled
5
28
0.3
0.
02
Tr
0.3
1.
29
plai
n ra
w
23
160
1.5
0.
37
0.04
2.
4
1.30
Pa
ncak
es, s
weet
11
0 11
0 0.
8 58
0.
10
0.17
0.
5 1.
0 1.
31
Pizz
a w/ch
eese
24
0 17
0 1.
1 70
0.
11
0.14
3.0
1.32
Pi
zza w
/mea
t
3 10
4 2.
5
0.08
0.
38
1.
3 1.
33
Pizz
a, fro
zen
18
0 13
0 1.
0 N
0.16
0.
14
0.9
1.
34
Popc
orn,
cann
ed
6
58
0.4
200
0.06
0.
04
0.3
1.
35
plai
n
10
170
1.1
410
0.18
0.
11
1.0
1.
36
Rice
( Pe
shaw
ar)
16
15
3 2.
8
1.37
Ri
ce, f
lour
10
102
2.4
15
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N )
(
No.
Food
Ar
abic
Nam
e
Min
eral
s Vi
tam
ins
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
1 CE
REAL
& C
EREA
L
PRO
DUCT
S
1.
1 Ba
rley
26
21
5 3.
0 1
0.47
0.
20
5.4
1.
2 Br
own
rice r
aw
10
31
0 1.
4
0.59
0.
07
5.3
1.
3 bo
iled
4
120
0.5
0.
14
0.02
1.
3
1.4
Burg
hol,
dark
65
309
5.0
0.
42
0.05
1.
5 Bu
rgho
l, lig
ht
24
25
4 2.
2
0.41
0.
06
1.6
Burr
3
173
2.9
135
0.14
0.
13
0.
7 1.
7 Ch
eese
cake
, fro
zen
68
93
0.5
N 0.
04
0.16
0.
3
1.8
Choc
olate
bisc
uits
, ful
l coa
ted
11
0 13
0 1.
7 Tr
0.
03
0.13
0.
5
1.9
Corn
10
348
2.0
8 0.
42
0.10
1.
8
1.10
Co
rn, s
tarch
1.11
Co
rnfla
kes
(
3 47
0.
6
1.80
1.
60
1.12
Cr
eam
crac
kers
11
0 11
0 1.
7
0.23
0.
05
1.7
1.
13
Custa
rd, c
anne
d
100
87
0.2
N 0.
04
0.10
Tr
1.14
Da
nish
pas
tries
92
98
13.0
N
0.13
0.
07
0.9
1.
15
Date
bisc
uit
Trac
e 1.
16
Dige
stive
bisc
uits,
choc
olate
84
130
2.1
Tr
0.08
0.
11
1.3
1.
17
Doug
hnut
, plai
n
40
190
1.4
26
0.16
0.
16
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N )
(
No.
Food
Ar
abic
Nam
e
Min
eral
s Vi
tam
ins
Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
1.
18
Doug
hnut
, jam
72
71
1.
2 N
0.
22
0.07
1.
3 N
1.19
Dr
eam
topp
ing,
milk
mad
e
23
95
0.5
N 0.
02
0.25
Tr
1.20
Fr
uit c
ake
17
0 73
1.
8
0.08
0.
08
1.21
Gi
nger
nut b
iscui
ts
13
0 87
4.
0 N
0.10
0.
03
0.9
1.
22
Grou
nd b
arley
, coo
ked
11
39
9 17
.6
28
0.08
1.23
In
stant
des
sert
powd
er
20
65
0 0.
5 N
Tr
0.01
Tr
1.24
M
acar
oni,
raw
26
15
0 1.
4
0.14
0.
06
2.0
1.
25
Nood
les,eg
g ra
w
28
200
1.5
37
0.26
0.
10
2.2
1.
26
egg
boile
d
5 31
0.
3 2
0.01
0.
01
0.2
1.
27
fried
6 27
0.
3 2
0.01
0.
01
0.2
1.
28
plai
n bo
iled
5
28
0.3
0.
02
Tr
0.3
1.
29
plai
n ra
w
23
160
1.5
0.
37
0.04
2.
4
1.30
Pa
ncak
es, s
weet
11
0 11
0 0.
8 58
0.
10
0.17
0.
5 1.
0 1.
31
Pizz
a w/ch
eese
24
0 17
0 1.
1 70
0.
11
0.14
3.0
1.32
Pi
zza w
/mea
t
3 10
4 2.
5
0.08
0.
38
1.
3 1.
33
Pizz
a, fro
zen
18
0 13
0 1.
0 N
0.16
0.
14
0.9
1.
34
Popc
orn,
cann
ed
6
58
0.4
200
0.06
0.
04
0.3
1.
35
plai
n
10
170
1.1
410
0.18
0.
11
1.0
1.
36
Rice
( Pe
shaw
ar)
16
15
3 2.
8
1.37
Ri
ce, f
lour
10
102
2.4
16
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
1.38
Ri
ce, p
olish
ed b
oiled
4 66
0.
6
0.02
0.
01
0.5
1.
39
Rice
, pud
ding
cann
ed
93
80
0.
2 N
0.03
0.
40
0.2
1.
40
Rice
, raw
10
190
3.2
0 0.
21
0.16
3.
9
1.41
Se
mol
ina,
raw
18
110
1.0
0 0.
10
0.03
0.
7 0.
0 1.
42
Spag
hetti
, whi
te ra
w
25
19
0 2.
1
0.22
0.
03
3.1
1.
43
whi
te bo
iled
7
44
0.5
0.
01
0.01
0.
5
1.44
Sp
onge
cake
66
150
1.2
280
0.09
0.
12
0.5
1.
45
froz
en
44
18
0 0.
7 26
0 0.
09
0.10
0.
3
1.46
ja
m fi
lled
44
22
0 1.
6 N
0.04
0.
07
0.4
1.
47
Spon
ge p
uddi
ng, c
anne
d
50
170
1.2
N 0.
05
0.16
0.
4
1.48
Sw
iss ro
ll 98
18
0 1.
5 79
0.
07
0.17
0.
3 1.
0 1.
49
Swiss
rolls
, cho
colat
e
77
200
1.1
N 0.
12
0.19
0.
3
1.50
Tr
ifle,
froze
n
49
52
0.2
75
Tr
0.07
0.
1 4.
0 1.
51
Verm
icelli
26
19
8 1.
4
1.52
W
heat,
who
le
36
383
3.1
0.
57
0.12
4.
3
1.53
W
heat,
Par
boile
d (
40
45
0 3.
5
0.40
0.
04
4.3
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. F
ood
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
2 B
READ
& B
READ
PRO
DUCT
S
2.1
Brea
d, A
rabi
c
25.5
8.
5 1.
2 1.
3 0.
4 63
.1
297
2.2
Brea
d, to
ast,
white
29.8
7.
6 4.
8 1.
3 0.
6 55
.9
297
2.3
Chap
ati
3.
0 8.
7 0.
2 3.
1
85.0
37
6
2.4
Corn
flak
es
15
.0
21.4
0.
7 8.
3
54.6
31
0
2.5
Indi
an p
apar
d br
ead
)(
31
.8
8.2
3.6
1.2
0.2
55
285
2.6
Raka
k br
ead
6.
5 12
.5
0.4
0.8
79
.8
372
2.7
Tann
or b
read
( Ira
nian
) )
(
29.5
8.
4 1.
2 1.
9 0.
5 58
.5
278
17
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. F
ood
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
2 B
READ
& B
READ
PRO
DUCT
S
2.1
Brea
d, A
rabi
c
25.5
8.
5 1.
2 1.
3 0.
4 63
.1
297
2.2
Brea
d, to
ast,
white
29.8
7.
6 4.
8 1.
3 0.
6 55
.9
297
2.3
Chap
ati
3.
0 8.
7 0.
2 3.
1
85.0
37
6
2.4
Corn
flak
es
15
.0
21.4
0.
7 8.
3
54.6
31
0
2.5
Indi
an p
apar
d br
ead
)(
31
.8
8.2
3.6
1.2
0.2
55
285
2.6
Raka
k br
ead
6.
5 12
.5
0.4
0.8
79
.8
372
2.7
Tann
or b
read
( Ira
nian
) )
(
29.5
8.
4 1.
2 1.
9 0.
5 58
.5
278
18
FOOD COMPOSITON TABLES
MIN
ERAL
& V
ITAM
IN C
OM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
M
iner
als
Vita
min
s
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
2
BREA
D &
BRE
AD
PR
ODU
CTS
2.1
Brea
d, A
rabi
c
60
100
0.6
0 0.
10
0.06
1.
0 0.
0
2.2
Brea
d, to
ast,
whi
te
31
11
7 2.
4
2.3
Chap
ati
24
82
5.
3
2.4
Corn
flak
es
20
62
2.
3
2.5
Indi
an p
apar
d br
ead
)(
42
32
9 11
.9
2.6
Raka
k br
ead
17
23
1 1.
8
2.7
Tann
or b
read
( Ira
nian
) )
(
31
145
2.7
19
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
3 FR
UIT
3.1
Alm
ond,
gre
en
86
.4
2.6
0.5
0.6
2.1
7.8
55
3.2
App
le , a
vera
ge, r
aw
84.5
0.
4 0.
1 1.
8 11
.8
47
3.3
- ra
w, p
eele
d
85.4
0.
4 0.
1
1.6
11.2
45
3.
4 A
pric
ot, d
ried
23.2
1.
6 0.
3 5.
1
68.9
28
5 3.
5 A
pric
ot, f
resh
84.2
0.
8 0.
6 0.
6 1.
1 12
.7
64
3.6
Bana
na
71
.6
1.2
0.3
0.8
0.6
25.1
11
2 3.
7 Ba
nana
chip
s )
(
3.2
1.0
31.4
1.7
59.9
51
1 3.
8 Bl
ackb
erry
79.6
0.
8 0.
8 0.
3 2.
6 15
.9
74
3.9
Cash
ew fr
uit
86
.0
0.9
0.4
N
6.
8 33
3.
10
Cher
ry
82
.6
1.8
0.4
0.4
1.0
13.8
70
3.
11
Cher
ries,
cann
ed in
syru
p
77.8
0.
5 Tr
0.6
18.5
71
3.
12
Citro
n
88.7
0.
6 0.
1 0.
4 1.
4 8.
8 39
3.
13
Curra
nts
15
.7
2.3
0.4
1.
9 79
.7
284
3.14
D
ates,
drie
d 20
.0
2.2
0.6
1.8
2.4
73.0
30
6 3.
15
Date
s, fre
sh
(
59.0
0.
9 0.
3 0.
9 1.
3 37
.6
157
3.16
D
ried
mix
ed fr
uit
15
.5
2.3
0.4
2.
2 68
.1
268
3.17
Fi
g, fr
esh
ripe
88
.1
1.3
0.2
0.6
2.2
7.6
37
3.18
d
ried
16.8
3.
6 1.
6 2.
5 7.
5 68
.0
240
20
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
3.19
Fr
uit c
ockt
ail,
cann
ed
86
.9
0.4
Tr
1.
0 7.
2 29
3.
20
4can
ned
in sy
rup
81
.8
0.4
Tr
1.
0 14
.8
57
3.21
G
rape
fruit
)(
89
.2
0.6
0.2
0.4
0.2
9.4
46
3.22
G
rape
s
81.6
0.
6 0.
7 0.
4 0.
5 16
.2
76
3.23
G
uava
80.8
0.
9 0.
4 0.
6 5.
3 12
.0
55
3.24
Le
mon
89.8
0.
7 0.
6 0.
4 0.
7 7.
8 39
3.
25
Lem
on, s
wee
t
89.5
0.
7 0.
6 0.
4 1.
0 7.
8 39
3.
26
Loqu
at
88
.1
0.2
0.6
0.4
0.8
9.9
49
3.27
Ly
chee
s, ra
w
81
.1
0.9
0.1
0.
7 14
.3
58
3.28
-
cann
ed in
syru
p
79.3
0.
4 Tr
0.5
17.7
68
3.
29
Man
darin
)
(
87.3
0.
7 0.
2 0.
4 0.
4 11
.0
50
3.30
M
ango
, rip
e
81.0
0.
6 0.
4 0.
4 0.
7 16
.9
74
3.31
-
cann
ed in
syru
p
74.8
0.
3 Tr
0.7
24.2
82
3.
32
Mel
on, s
wee
t
92.8
0.
5 0.
1 0.
4 0.
5 5.
7 28
3.
33
Mul
berry
)
(
80.8
1.
5 1.
4 0.
9 1.
5 13
.9
74
3.34
N
abak
)
(
77.2
1.
6 0.
3 0.
6
20.4
90
3.
35
Oliv
es, i
n br
ine
76
.5
0.9
11.0
2.9
Tr
103
3.36
-
in b
rine,
with
ston
es
61
.2
0.7
8.8
2.
3 Tr
82
3.
37
Ora
nge,
sour
88.9
1.
0 0.
3 0.
5 0.
4 8.
9 44
3.
38
Ora
nge,
swee
t
87.7
0.
8 0.
2 0.
4 0.
8 10
.1
49
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
3.39
Pa
paya
, rip
e
90.8
0.
6 0.
1 0.
5 0.
8 7.
2 32
3.
40
Peac
h, ra
w
88
.9
1.0
0.1
1.
5 7.
6 33
3.
41
Peac
hes,
drie
d
15.5
3.
4 0.
8
7.3
70.0
30
1 3.
42
- ca
nned
in ju
ice
86
.7
0.6
Tr
0.
8 9.
7 39
3.
43
- ca
nned
in sy
rup
81
.1
0.5
Tr
0.
9 14
.0
55
3.44
Pe
ar, r
aw
83
.8
0.3
0.1
2.
2 10
.0
40
3.45
-
cann
ed in
juic
e
86.8
0.
3 Tr
1.4
8.5
33.0
3.
46
- ca
nned
in sy
rup
82
.6
0.2
Tr
1.
1 13
.2
50.0
3.
47
Pine
appl
e, ra
w
86
.5
0.4
0.2
1.
2 10
.1
41
3.48
-
cann
ed in
juic
e
86.8
0.
3 Tr
0.5
12.2
47
3.
49
- ca
nned
in sy
rup
82
.2
0.5
Tr
0.
7 16
.5
64
3.50
Pl
um
)(
87
.0
0.6
0.2
0.3
0.4
11.5
52
3.
51
Pom
egra
nate
81.3
0.
8 0.
7 0.
5 2.
0 14
.7
77
3.52
Q
uinc
e
82.4
0.
6 0.
3 0.
4 2.
2 14
.1
62
3.53
Ra
isins
(gra
pe, d
ried)
)
13
.2
2.1
0.4
2.
0 69
.3
272
3.54
Ra
spbe
rries
, raw
87.0
1.
4 0.
3 0.
6 2.
5 8.
2 27
3.
55
- fro
zen
86
.2
1.2
0.3
2.
7 9.
0 26
3.
56
- ca
nned
in sy
rup
74
.0
0.6
0.1
1.
5 22
.5
88
3.57
Sa
pota
73.7
0.
7 1.
1 0.
5 2.
6 21
.4
98
3.58
St
raw
berri
es, r
aw
89
.5
0.8
0.1
1.
1 6.
0 27
21
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
3.39
Pa
paya
, rip
e
90.8
0.
6 0.
1 0.
5 0.
8 7.
2 32
3.
40
Peac
h, ra
w
88
.9
1.0
0.1
1.
5 7.
6 33
3.
41
Peac
hes,
drie
d
15.5
3.
4 0.
8
7.3
70.0
30
1 3.
42
- ca
nned
in ju
ice
86
.7
0.6
Tr
0.
8 9.
7 39
3.
43
- ca
nned
in sy
rup
81
.1
0.5
Tr
0.
9 14
.0
55
3.44
Pe
ar, r
aw
83
.8
0.3
0.1
2.
2 10
.0
40
3.45
-
cann
ed in
juic
e
86.8
0.
3 Tr
1.4
8.5
33.0
3.
46
- ca
nned
in sy
rup
82
.6
0.2
Tr
1.
1 13
.2
50.0
3.
47
Pine
appl
e, ra
w
86
.5
0.4
0.2
1.
2 10
.1
41
3.48
-
cann
ed in
juic
e
86.8
0.
3 Tr
0.5
12.2
47
3.
49
- ca
nned
in sy
rup
82
.2
0.5
Tr
0.
7 16
.5
64
3.50
Pl
um
)(
87
.0
0.6
0.2
0.3
0.4
11.5
52
3.
51
Pom
egra
nate
81.3
0.
8 0.
7 0.
5 2.
0 14
.7
77
3.52
Q
uinc
e
82.4
0.
6 0.
3 0.
4 2.
2 14
.1
62
3.53
Ra
isins
(gra
pe, d
ried)
)
13
.2
2.1
0.4
2.
0 69
.3
272
3.54
Ra
spbe
rries
, raw
87.0
1.
4 0.
3 0.
6 2.
5 8.
2 27
3.
55
- fro
zen
86
.2
1.2
0.3
2.
7 9.
0 26
3.
56
- ca
nned
in sy
rup
74
.0
0.6
0.1
1.
5 22
.5
88
3.57
Sa
pota
73.7
0.
7 1.
1 0.
5 2.
6 21
.4
98
3.58
St
raw
berri
es, r
aw
89
.5
0.8
0.1
1.
1 6.
0 27
22
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
3.59
-
froze
n
87.7
0.
7 0.
1 1.
2 7.
8 33
3.60
-
cann
ed in
syru
p
81.7
0.
5 Tr
0.7
16.9
65
3.61
Ta
mar
ind
35
.8
2.3
0.3
N
56
.5
238
3.62
W
ater
mel
on
)(
92
.6
0.5
0.1
0.5
0.2
6.1
29
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
3
FRUI
T
3.
1 A
lmon
d, g
reen
50
45
1.6
0 0.
06
0.08
7.0
3.2
App
le ea
ting,
aver
age,
raw
4
11
0.1
0 0.
03
0.02
0.
1 6c
3.
3 -
raw
, pee
led
3
8 0.
1 0
0.03
0.
02
0.1
4.0
3.4
Apr
icot
, drie
d
183
97
6.1
3.
5 A
pric
ot, f
resh
30
32
1.1
0 0.
04
0.06
0.
5 10
.0
3.6
Bana
na
12
32
0.
8 0
0.03
0.
04
0.6
14.0
3.
7 Ba
nana
chip
s )
(
13
61
0.8
0 0.
04
0.07
0.
8 Tr
3.
8 Bl
ackb
erry
20
16
0.9
0 0.
01
0.01
0.
7 8.
0 3.
9 Ca
shew
frui
t
9 25
0.
8 0
0.03
0.
03
0.4
220.
0 3.
10
Cher
ry
30
25
0.
4 0
0.05
0.
02
0.2
15.0
3.
11
Cher
ries,
cann
ed in
syru
p
15
13
2.9
0 0.
02
0.01
0.
1 1.
0 3.
12
Citro
n
42
20
0.4
0 0.
06
0.04
0.
2 32
.0
3.13
Cu
rrant
s
93
71
1.3
0 0.
16
0.05
0.
9 Tr
3.
14
Dat
es, d
ried
72
60
2.
1 0
0.09
0.
10
2.2
0.0
3.15
D
ates
, fre
sh
)(
51
30
1.
3 0
0.07
0.
05
0.6
10.0
3.
16
Drie
d m
ixed
frui
t
73
73
2.2
0 0.
10
0.05
0.
7 Tr
3.
17
Fig,
fres
h rip
e
80
30
1.0
0 0.
06
0.05
0.
6 5.
0 3.
18
- dr
ied
25
0 89
4.
2 0
0.08
0.
10
0.8
1.0
23
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
3.59
-
froze
n
87.7
0.
7 0.
1 1.
2 7.
8 33
3.60
-
cann
ed in
syru
p
81.7
0.
5 Tr
0.7
16.9
65
3.61
Ta
mar
ind
35
.8
2.3
0.3
N
56
.5
238
3.62
W
ater
mel
on
)(
92
.6
0.5
0.1
0.5
0.2
6.1
29
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
3
FRUI
T
3.
1 A
lmon
d, g
reen
50
45
1.6
0 0.
06
0.08
7.0
3.2
App
le ea
ting,
aver
age,
raw
4
11
0.1
0 0.
03
0.02
0.
1 6c
3.
3 -
raw
, pee
led
3
8 0.
1 0
0.03
0.
02
0.1
4.0
3.4
Apr
icot
, drie
d
183
97
6.1
3.
5 A
pric
ot, f
resh
30
32
1.1
0 0.
04
0.06
0.
5 10
.0
3.6
Bana
na
12
32
0.
8 0
0.03
0.
04
0.6
14.0
3.
7 Ba
nana
chip
s )
(
13
61
0.8
0 0.
04
0.07
0.
8 Tr
3.
8 Bl
ackb
erry
20
16
0.9
0 0.
01
0.01
0.
7 8.
0 3.
9 Ca
shew
frui
t
9 25
0.
8 0
0.03
0.
03
0.4
220.
0 3.
10
Cher
ry
30
25
0.
4 0
0.05
0.
02
0.2
15.0
3.
11
Cher
ries,
cann
ed in
syru
p
15
13
2.9
0 0.
02
0.01
0.
1 1.
0 3.
12
Citro
n
42
20
0.4
0 0.
06
0.04
0.
2 32
.0
3.13
Cu
rrant
s
93
71
1.3
0 0.
16
0.05
0.
9 Tr
3.
14
Dat
es, d
ried
72
60
2.
1 0
0.09
0.
10
2.2
0.0
3.15
D
ates
, fre
sh
)(
51
30
1.
3 0
0.07
0.
05
0.6
10.0
3.
16
Drie
d m
ixed
frui
t
73
73
2.2
0 0.
10
0.05
0.
7 Tr
3.
17
Fig,
fres
h rip
e
80
30
1.0
0 0.
06
0.05
0.
6 5.
0 3.
18
- dr
ied
25
0 89
4.
2 0
0.08
0.
10
0.8
1.0
24
FOOD COMPOSITON TABLES
MIN
ERAL A
ND V
ITAM
IN C
OM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
3.
19
Frui
t coc
ktail
, can
ned
9 14
0.
4 0
0.01
0.
01
0.3
14.0
3.
20
- ca
nned
in sy
rup
5
9 0.
3 0
0.02
0.
01
0.4
4.0
3.21
Gr
apef
ruit
)(
18
21
0.
5 0
0.05
0.
02
0.2
43.0
3.
22
Grap
es
15
15
0.
9 0
0.05
0.
04
0.5
3.0
3.23
Gu
ava
22
26
0.
7 0
0.04
0.
04
1.0
218.
0 3.
24
Lem
on
41
15
0.
7 0
0.06
0.
02
0.1
51.0
3.
25
Lem
on, s
wee
t
30
20
0.5
0 0.
05
0.03
0.
2 48
.0
3.26
Lo
quat
18
14
0.8
0 0.
02
0.05
0.
3 10
.0
3.27
Ly
chee
s, ra
w
6
30
0.5
0 0.
04
0.06
0.
5 45
.0
3.28
-
cann
ed in
syru
p
4 12
0.
7 0
Tr
0.04
Tr
8.
0 3.
29
Man
darin
)
(
30
16
0.4
0 0.
08
0.03
0.
3 33
.0
3.30
M
ango
, rip
e
14
16
1.3
0 0.
08
0.09
0.
9 16
.0
3.31
-
cann
ed in
syru
p
10
10
0.4
0 0.
02
0.03
0.
2 10
.0
3.32
M
elon,
swee
t
15
15
1.2
0 0.
04
0.03
0.
6 29
.0
3.33
M
ulbe
rry
)(
61
33
3.
0 0
0.04
0.
08
12
.0
3.34
Na
bk
)(
43
28
0.
9
3.35
Ol
ives
, in
brin
e
61
17
1 0
Tr
Tr
Tr
0.0
3.36
-
in b
rine,
with
ston
es
49
14
0.
8 0
Tr
Tr
Tr
0.0
3.37
Or
ange
, sou
r
28
21
0.7
0.
08
0.04
0.
2 46
.0
3.38
Or
ange
, sw
eet
34
20
0.
7 0
0.08
0.
03
0.2
59.0
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
3.
39
Papa
ya, r
ipe
17
13
0.
5 0
0.04
0.
25
0.2
57.0
3.
40
Peac
hes,
raw
7 22
0.
4 0
0.02
0.
04
0.6
31.0
3.
41
- dr
ied
36
12
0 6.
8 0
Tr
0.19
5.
3 Tr
3.
42
- ca
nned
in ju
ice
4
19
0.4
0 0.
01
0.01
0.
6 6.
0 3.
43
- ca
nned
in sy
rup
3
11
0.2
0 0.
01
0.01
0.
6 5.
0 3.
44
Pear
, raw
11
13
0.2
0 0.
02
0.03
0.
2 6.
0 3.
45
- ca
nned
in ju
ice
6
10
0.2
0 0.
01
0.01
0.
2 3.
0 3.
46
- ca
nned
in sy
rup
6
7 0.
2 0
0.01
0.
01
0.2
2.0
3.47
Pi
neap
ple,
raw
18
10
0.2
0 0.
08
0.03
0.
3 12
.0
3.48
-
cann
ed in
juic
e
8 5
0.5
0 0.
09
0.01
0.
2 11
.0
3.49
-
cann
ed in
syru
p 6
5 0.
2 0
0.07
0.
01
0.2
13.0
3.
50
Plum
)
(
10
15
0.5
0 0.
03
0.04
0.
5 6.
0 3.
51
Pom
egra
nate
10
34
0.6
0 0.
07
0.03
0.
9 8.
0 3.
52
Quin
ce
6 15
0.
6 0
0.03
0.
03
0.4
17.0
3.
53
Raisi
ns (g
rape
, drie
d)
)(
46
76
3.
8 0
0.12
0.
05
0.6
1.0
3.54
Ra
spbe
rries
, raw
25
31
0.7
0 0.
03
0.05
0.
5 32
.0
3.55
-
froze
n
28
37
0.8
0 0.
03
0.05
0.
5 22
.0
3.56
-
cann
ed in
syru
p
14
14
1.7
0 0.
01
0.03
0.
3 7.
0 3.
57
Sapo
ta
28
27
2.0
0 0.
02
0.03
0.
2 6.
0 3.
58
Stra
wber
ries,
raw
16
24
0.4
0 0.
03
0.03
0.
6 77
.0
25
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
3.
39
Papa
ya, r
ipe
17
13
0.
5 0
0.04
0.
25
0.2
57.0
3.
40
Peac
hes,
raw
7 22
0.
4 0
0.02
0.
04
0.6
31.0
3.
41
- dr
ied
36
12
0 6.
8 0
Tr
0.19
5.
3 Tr
3.
42
- ca
nned
in ju
ice
4
19
0.4
0 0.
01
0.01
0.
6 6.
0 3.
43
- ca
nned
in sy
rup
3
11
0.2
0 0.
01
0.01
0.
6 5.
0 3.
44
Pear
, raw
11
13
0.2
0 0.
02
0.03
0.
2 6.
0 3.
45
- ca
nned
in ju
ice
6
10
0.2
0 0.
01
0.01
0.
2 3.
0 3.
46
- ca
nned
in sy
rup
6
7 0.
2 0
0.01
0.
01
0.2
2.0
3.47
Pi
neap
ple,
raw
18
10
0.2
0 0.
08
0.03
0.
3 12
.0
3.48
-
cann
ed in
juic
e
8 5
0.5
0 0.
09
0.01
0.
2 11
.0
3.49
-
cann
ed in
syru
p 6
5 0.
2 0
0.07
0.
01
0.2
13.0
3.
50
Plum
)
(
10
15
0.5
0 0.
03
0.04
0.
5 6.
0 3.
51
Pom
egra
nate
10
34
0.6
0 0.
07
0.03
0.
9 8.
0 3.
52
Quin
ce
6 15
0.
6 0
0.03
0.
03
0.4
17.0
3.
53
Raisi
ns (g
rape
, drie
d)
)(
46
76
3.
8 0
0.12
0.
05
0.6
1.0
3.54
Ra
spbe
rries
, raw
25
31
0.7
0 0.
03
0.05
0.
5 32
.0
3.55
-
froze
n
28
37
0.8
0 0.
03
0.05
0.
5 22
.0
3.56
-
cann
ed in
syru
p
14
14
1.7
0 0.
01
0.03
0.
3 7.
0 3.
57
Sapo
ta
28
27
2.0
0 0.
02
0.03
0.
2 6.
0 3.
58
Stra
wber
ries,
raw
16
24
0.4
0 0.
03
0.03
0.
6 77
.0
26
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
3.
59
- fro
zen
19
25
1.
0 0
0.03
0.
03
0.6
48.0
3.60
-
cann
ed in
syru
p
11
15
1.1
0 0.
01
0.02
0.
3 29
.0
3.61
Ta
mar
ind
54
10
8 1.
0 0
0.44
0.
16
2.1
6.0
3.62
W
aterm
elon
)
(
6 7
0.2
0 0.
02
0.03
0.
2 6.
0
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
4 VE
GET
ABLE
S
4.
1 A
gar,
drie
d
9.7
1.3
1.2
81
.1
Tr
16
4.2
Arti
chok
e, ra
w
85
.2
2.8
0.2
N
2.7
18
4.3
Asp
arag
us, r
aw
91
.4
2.9
0.6
1.
7 2.
0 25
4.
4 A
voca
do
71
.6
2.0
20.0
1.
4 1.
8 3.
2 20
5 4.
5 Ba
ked
bean
s, ca
nned
72.9
4.
8 0.
6
3.5
15.1
81
4.
6 Ba
sil
86
.3
3.8
0.5
1.8
1.0
6.6
50
4.7
Bean
s, br
oad
)(
81
.8
5.2
0.4
0.8
2.0
9.8
72
4.8
Bean
s, gr
een
90
.5
2.0
0.2
0.7
1.2
5.4
32
4.9
Beet
root
, raw
87.1
1.
7 0.
1
1.9
7.6
36
4.10
-
boile
d in
salte
d w
ater
82
.4
2.3
0.1
1.
9 9.
5 46
4.
11
- pi
ckled
, dra
ined
88.6
1.
2 0.
2
1.7
5.6
28
4.12
Br
occo
li, g
reen
, raw
88.2
4.
4 0.
9
2.6
1.8
33
4.13
-
boile
d in
salte
d w
ater
91
.1
3.1
0.8
2.
3 1.
1 24
4.
14
- bo
iled
in u
nsalt
ed w
ater
91
.1
3.1
0.8
2.
3 1.
1 24
4.
15
Brus
sels
spro
uts,
raw
84.3
3.
5 1.
4
4.1
4.1
42
4.16
-
boile
d in
salte
d w
ater
86
.9
2.9
1.3
3.
1 3.
5 35
4.
17
- bo
iled
in u
nsalt
ed w
ater
86
.9
2.9
1.3
3.
1 3.
5 35
27
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
4 VE
GET
ABLE
S
4.
1 A
gar,
drie
d
9.7
1.3
1.2
81
.1
Tr
16
4.2
Arti
chok
e, ra
w
85
.2
2.8
0.2
N
2.7
18
4.3
Asp
arag
us, r
aw
91
.4
2.9
0.6
1.
7 2.
0 25
4.
4 A
voca
do
71
.6
2.0
20.0
1.
4 1.
8 3.
2 20
5 4.
5 Ba
ked
bean
s, ca
nned
72.9
4.
8 0.
6
3.5
15.1
81
4.
6 Ba
sil
86
.3
3.8
0.5
1.8
1.0
6.6
50
4.7
Bean
s, br
oad
)(
81
.8
5.2
0.4
0.8
2.0
9.8
72
4.8
Bean
s, gr
een
90
.5
2.0
0.2
0.7
1.2
5.4
32
4.9
Beet
root
, raw
87.1
1.
7 0.
1
1.9
7.6
36
4.10
-
boile
d in
salte
d w
ater
82
.4
2.3
0.1
1.
9 9.
5 46
4.
11
- pi
ckled
, dra
ined
88.6
1.
2 0.
2
1.7
5.6
28
4.12
Br
occo
li, g
reen
, raw
88.2
4.
4 0.
9
2.6
1.8
33
4.13
-
boile
d in
salte
d w
ater
91
.1
3.1
0.8
2.
3 1.
1 24
4.
14
- bo
iled
in u
nsalt
ed w
ater
91
.1
3.1
0.8
2.
3 1.
1 24
4.
15
Brus
sels
spro
uts,
raw
84.3
3.
5 1.
4
4.1
4.1
42
4.16
-
boile
d in
salte
d w
ater
86
.9
2.9
1.3
3.
1 3.
5 35
4.
17
- bo
iled
in u
nsalt
ed w
ater
86
.9
2.9
1.3
3.
1 3.
5 35
28
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
4.18
Ca
bbag
e, ra
w,
90
.1
1.7
0.4
2.
4 4.
1 26
4.
19
- bo
iled
in sa
lted
water
93.1
1.
0 0.
4
1.8
2.2
16
4.20
-
boile
d in
uns
alted
wate
r
93.1
1.
0 0.
4
1.8
2.2
16
4.21
Ca
rrots,
old
, raw
89.8
0.
6 0.
3
2.4
7.9
35
4.22
-
boile
d in
salte
d wa
ter
90
.5
0.6
0.4
2.
5 4.
9 24
4.
23
- bo
iled
in u
nsalt
ed w
ater
90
.5
0.6
0.4
2.
5 4.
9 24
4.
24
Carro
t red
& o
rang
e )
(
89.1
1.
0 0.
3 0.
8 0.
8 8.
0 42
4.
25
Caul
iflow
er
91
.7
2.4
0.2
0.8
0.9
4.0
31
4.26
Ce
lery,
raw
95.1
0.
5 0.
2
1.1
0.9
7 4.
27
- bo
iled
in sa
lted
water
95.2
0.
5 0.
3
1.2
0.8
8 4.
28
Char
d sw
iss
90
.8
1.6
0.4
1.6
1.0
4.6
21
4.29
Ch
icory
, raw
94.3
0.
5 0.
6
0.9
2.8
18
4.30
-
boile
d in
salte
d wa
ter
94
.8
0.6
0.3
1.
1 2.
1 13
4.
31
Chiv
es
92
.6
1.1
0.2
0.6
0.7
4.8
28
4.32
Co
riand
er
84
.0
4.3
0.7
2.0
1.7
7.3
59
4.33
Co
rn, f
resh
whi
te
72
.4
3.9
1.1
0.8
0.8
20.8
11
2 4.
34
Cucu
mbe
r
95.4
0.
7 0.
1 0.
4 0.
4 3.
0 17
4.
35
Dand
elion
gre
ens
85
.7
2.7
0.7
2.0
1.8
7.1
53
4.36
Eg
gplan
t
91.8
1.
0 0.
3 0.
6 1.
2 5.
1 32
4.
37
Fenn
el, ra
w
94
.2
0.9
0.2
2.
4 1.
8 12
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
4.38
-
boile
d in
salte
d wa
ter
94
.4
0.9
0.2
2.
3 1.
5 11
4.
39
Fenu
gree
k le
aves
, raw
87.6
4.
6 0.
2
N 4.
8 35
4.
40
Garli
c bul
bs
63
.8
5.3
0.2
1.4
1.1
28.2
14
0 4.
41
Grap
e lea
ves
75
.5
3.8
1.0
1.5
2.6
15.6
97
4.
42
Lettu
ce, r
aw
94
.9
1.3
0.2
0.7
0.7
2.2
19
4.43
M
int,
raw
83
.7
4.0
1.3
1.8
1.3
7.9
65
4.44
M
ixed
veg
etebl
es,b
oiled
85.8
3.
3 0.
5
N 6.
6 42
4.
45
Mus
hroo
ms,
com
mon
, raw
92.6
1.
8 0.
5
1.1
0.4
13
4.46
b
oiled
in sa
lted
water
92.7
1.
8 0.
3
1.1
0.4
11
4.47
fr
ied in
corn
oil
74
.8
2.4
16.2
1.5
0.3
157
4.48
ca
nned
, re-
heate
d, d
rain
ed
91
.4
2.1
0.4
1.
3 Tr
12
4.
49
Mus
tard
and
cres
s, ra
w
95
.3
1.6
0.6
1.
1 0.
4 13
4.
50
Mus
tard
leave
s, ra
w
91
.3
2.5
0.3
N
3.6
27
4.51
Ok
ra, r
aw
86
.6
2.8
1.0
4.
0 3.
0 31
4.
52
- bo
iled
87
.9
2.5
0.9
3.
6 2.
7 28
4.
53
Potat
oes,f
lesh
78.9
2.
2 0.
1
1.4
18.0
77
4.
54
- bo
iled
in sa
lted
water
80.3
1.
8 0.
1
1.2
17.0
72
4.
55
- bo
iled
in u
nsalt
ed w
ater
80
.3
1.8
0.1
1.
2 17
.0
72
4.56
-
mas
hed
77
.6
1.8
4.3
1.
1 15
.5
104
4.57
Ol
ive,
blac
k
71.8
1.
8 21
.0
2.8
1.5
1.1
207
29
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
4.38
-
boile
d in
salte
d wa
ter
94
.4
0.9
0.2
2.
3 1.
5 11
4.
39
Fenu
gree
k le
aves
, raw
87.6
4.
6 0.
2
N 4.
8 35
4.
40
Garli
c bul
bs
63
.8
5.3
0.2
1.4
1.1
28.2
14
0 4.
41
Grap
e lea
ves
75
.5
3.8
1.0
1.5
2.6
15.6
97
4.
42
Lettu
ce, r
aw
94
.9
1.3
0.2
0.7
0.7
2.2
19
4.43
M
int,
raw
83
.7
4.0
1.3
1.8
1.3
7.9
65
4.44
M
ixed
veg
etebl
es,b
oiled
85.8
3.
3 0.
5
N 6.
6 42
4.
45
Mus
hroo
ms,
com
mon
, raw
92.6
1.
8 0.
5
1.1
0.4
13
4.46
b
oiled
in sa
lted
water
92.7
1.
8 0.
3
1.1
0.4
11
4.47
fr
ied in
corn
oil
74
.8
2.4
16.2
1.5
0.3
157
4.48
ca
nned
, re-
heate
d, d
rain
ed
91
.4
2.1
0.4
1.
3 Tr
12
4.
49
Mus
tard
and
cres
s, ra
w
95
.3
1.6
0.6
1.
1 0.
4 13
4.
50
Mus
tard
leave
s, ra
w
91
.3
2.5
0.3
N
3.6
27
4.51
Ok
ra, r
aw
86
.6
2.8
1.0
4.
0 3.
0 31
4.
52
- bo
iled
87
.9
2.5
0.9
3.
6 2.
7 28
4.
53
Potat
oes,f
lesh
78.9
2.
2 0.
1
1.4
18.0
77
4.
54
- bo
iled
in sa
lted
water
80.3
1.
8 0.
1
1.2
17.0
72
4.
55
- bo
iled
in u
nsalt
ed w
ater
80
.3
1.8
0.1
1.
2 17
.0
72
4.56
-
mas
hed
77
.6
1.8
4.3
1.
1 15
.5
104
4.57
Ol
ive,
blac
k
71.8
1.
8 21
.0
2.8
1.5
1.1
207
30
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
4.58
Ol
ive,
gree
n
75.2
1.
5 13
.5
5.8
1.2
2.8
144
4.59
On
ion,
gre
en, i
mm
ature
89.6
1.
5 0.
2 0.
4 1.
0 7.
3 41
4.
60
Onio
ns, r
aw
89
.0
1.2
0.2
1.
4 7.
9 36
4.
61
- fri
ed in
corn
oil
65
.7
2.3
11.2
3.1
14.1
16
4 4.
62
- dr
ied, r
aw
4.
5 10
.2
1.7
12
.1
68.6
31
3 4.
63
- pi
ckled
, dra
ined
90.6
0.
9 0.
2
1.2
4.9
24
4.64
Pa
rsley
,raw,
84.9
3.
7 0.
6 1.
8 1.
8 7.
2 50
4.
65
Peas
, raw
74.6
6.
9 1.
5
4.7
11.3
83
4.
66
- bo
iled
in u
nsalt
ed w
ater
75
.6
6.7
1.6
4.
5 10
.0
79
4.67
Pe
pper
, hot
90.8
1.
5 0.
3 0.
6 1.
7 5.
1 30
4.
68
Pepp
er, s
weet
92
.6
1.1
0.2
0.5
1.4
4.2
29
4.69
Po
tato
crisp
s
1.9
5.6
37.6
4.9
49.3
54
6 4.
70
Potat
o flo
ur
7.
6 9.
1 0.
9
5.7
75.6
32
8 4.
71
Potat
o, w
hite
79
.2
1.8
0.1
1.0
0.4
17.5
81
4.
72
Pum
pkin
)
(
90.0
1.
0 0.
2 0.
6 0.
7 7.
5 39
4.
73
- bo
iled
in sa
lted
water
94.9
0.
6 0.
3
1.1
2.1
13
4.74
Pu
rslan
e, co
mm
on
)(
91
.5
2.0
0.4
1.4
0.9
3.8
32
4.75
Ra
dish
, - L
eave
s, ra
w
)(
91
.3
2.7
0.4
1.6
0.6
4.0
25
4.76
-
Root
, raw
)
(
93.9
1.
1 0.
1 0.
8 0.
8 4.
1 19
4.
77
Radi
sh, w
hite
)(
93
.2
1.2
0.1
0.8
0.7
5.0
29
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
4.78
Sp
inac
h
90.8
2.
8 0.
4 1.
8 0.
7 3.
5 33
4.79
-
boile
d in
salte
d wa
ter
91
.8
2.2
0.8
2.
1 0.
8 19
4.80
-
boile
d in
uns
alted
wate
r
91.8
2.
2 0.
8
2.1
0.8
19
4.81
-
froze
n, b
oiled
in u
nsalt
ed
91
.6
3.1
0.8
2.
1 0.
5 21
4.82
-
cann
ed, d
rain
ed
91.8
2.
8 0.
5
1.6
0.8
19
4.83
Sq
uash
, sum
mer
92.0
0.
6 0.
2 0.
6 0.
7 5.
9 31
4.84
Su
gar b
eet (
root
, raw
)
77.8
1.
5 0.
1 0.
6 1.
0 20
.1
82
4.85
Sw
eet p
otato
)
(
68.9
1.
3 0.
3 0.
9 0.
9 27
.7
123
4.86
-
boile
d in
salte
d wa
ter
74
.7
1.1
0.3
2.
3 20
.5
84
4.87
Th
yme
79
.9
2.8
0.4
2.7
2.9
11.3
72
4.88
To
mato
93.8
0.
8 0.
3 0.
5 0.
6 4.
0 25
4.89
To
mato
pur
ee
71
.9
4.5
0.2
2.
8 12
.9
68
4.90
Tu
rnip
92.5
0.
8 0.
2 0.
8 0.
8 4.
9 29
31
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
4.78
Sp
inac
h
90.8
2.
8 0.
4 1.
8 0.
7 3.
5 33
4.79
-
boile
d in
salte
d wa
ter
91
.8
2.2
0.8
2.
1 0.
8 19
4.80
-
boile
d in
uns
alted
wate
r
91.8
2.
2 0.
8
2.1
0.8
19
4.81
-
froze
n, b
oiled
in u
nsalt
ed
91
.6
3.1
0.8
2.
1 0.
5 21
4.82
-
cann
ed, d
rain
ed
91.8
2.
8 0.
5
1.6
0.8
19
4.83
Sq
uash
, sum
mer
92.0
0.
6 0.
2 0.
6 0.
7 5.
9 31
4.84
Su
gar b
eet (
root
, raw
)
77.8
1.
5 0.
1 0.
6 1.
0 20
.1
82
4.85
Sw
eet p
otato
)
(
68.9
1.
3 0.
3 0.
9 0.
9 27
.7
123
4.86
-
boile
d in
salte
d wa
ter
74
.7
1.1
0.3
2.
3 20
.5
84
4.87
Th
yme
79
.9
2.8
0.4
2.7
2.9
11.3
72
4.88
To
mato
93.8
0.
8 0.
3 0.
5 0.
6 4.
0 25
4.89
To
mato
pur
ee
71
.9
4.5
0.2
2.
8 12
.9
68
4.90
Tu
rnip
92.5
0.
8 0.
2 0.
8 0.
8 4.
9 29
32
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. F
ood
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
5 LE
GUM
ES
5.1
Bean
s, br
oad
(hor
se) d
ry
)(
10
.6
25.0
1.
8 3.
0 5.
9 53
.7
331
5.2
Bean
s, Fr
ench
(Com
mon
)
12.0
22
.6
1.6
3.6
4.3
55.9
32
9
5.3
Blac
ked-
eyed
bea
ns
)(
82
.5
4.8
0.3
1.0
11
.6
68
5.4
Chic
kpea
)
(
11.5
19
.2
6.2
3.0
3.4
56.7
36
0
5.5
Chic
kpea
, flo
ur
10
.5
19.7
5.
4 2.
5 3.
4 58
.5
375
5.6
Cow
pea
10
.6
23.1
1.
2 3.
4 4.
5 57
.2
332
5.7
Fenu
gree
k se
eds
)(
8.
6 29
.0
5.2
3.3
7.2
46.7
36
5
5.8
Lent
ils, p
eele
d
12.4
25
.1
0.7
2.1
0.7
59.0
34
3
5.9
Mun
g be
ans s
eed,
raw
7.6
20.5
1.
9 3.
4 3.
9 62
.7
366
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
6 NU
TS &
SEE
DS
6.1
Aco
rn
35
.5
3.0
2.6
1.1
5.0
52.8
24
7 6.
2 A
lmon
ds
)(
4.
2 21
.1
55.8
7.4
6.9
612
6.3
- w
eigh
ed w
ith sh
ells
1.5
7.8
20.6
2.7
2.5
229
6.4
- to
aste
d
2.6
21.2
56
.7
7.
5 7.
0 62
1 6.
5 Ca
shew
nut
s
5.9
21.2
46
.9
2.4
1.3
22.3
59
6 6.
6 -
toas
ted
and
salte
d
2.
4 20
.5
50.9
3.2
18.8
61
1 6.
7 Ch
estn
uts
51
.7
2.0
2.7
4.
1 36
.6
170
6.8
Coco
nut
36
.3
4.5
41.6
1.
0 3.
6 13
.0
444
6.9
Coco
nut c
ream
53.9
4.
0 34
.7
N
5.
9 35
0 6.
10
Coco
nut m
ilk
92
.2
0.3
0.3
Tr
4.
9 22
6.
11
Haz
elnu
ts
4.6
14.1
63
.5
6.
5 6.
0 65
0 6.
12
Mel
on se
eds
6.
1 28
.5
47.7
N
9.9
583
6.13
M
ixed
nut
s
2.5
22.9
54
.1
6.
0 7.
9 60
7 6.
14
Mix
ed n
uts &
raisi
ns
8.
2 14
.1
34.1
4.5
31.5
48
1 6.
15
Pean
ut b
utte
r, sm
ooth
1.1
22.6
53
.7
5.
4 13
.1
623
6.16
Pe
anut
s, pl
ain
6.
3 25
.6
46.1
6.2
12.5
56
4 6.
17
- dr
y ro
aste
d
1.8
25.5
49
.8
6.
4 10
.3
589
33
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
6 NU
TS &
SEE
DS
6.1
Aco
rn
35
.5
3.0
2.6
1.1
5.0
52.8
24
7 6.
2 A
lmon
ds
)(
4.
2 21
.1
55.8
7.4
6.9
612
6.3
- w
eigh
ed w
ith sh
ells
1.5
7.8
20.6
2.7
2.5
229
6.4
- to
aste
d
2.6
21.2
56
.7
7.
5 7.
0 62
1 6.
5 Ca
shew
nut
s
5.9
21.2
46
.9
2.4
1.3
22.3
59
6 6.
6 -
toas
ted
and
salte
d
2.
4 20
.5
50.9
3.2
18.8
61
1 6.
7 Ch
estn
uts
51
.7
2.0
2.7
4.
1 36
.6
170
6.8
Coco
nut
36
.3
4.5
41.6
1.
0 3.
6 13
.0
444
6.9
Coco
nut c
ream
53.9
4.
0 34
.7
N
5.
9 35
0 6.
10
Coco
nut m
ilk
92
.2
0.3
0.3
Tr
4.
9 22
6.
11
Haz
elnu
ts
4.6
14.1
63
.5
6.
5 6.
0 65
0 6.
12
Mel
on se
eds
6.
1 28
.5
47.7
N
9.9
583
6.13
M
ixed
nut
s
2.5
22.9
54
.1
6.
0 7.
9 60
7 6.
14
Mix
ed n
uts &
raisi
ns
8.
2 14
.1
34.1
4.5
31.5
48
1 6.
15
Pean
ut b
utte
r, sm
ooth
1.1
22.6
53
.7
5.
4 13
.1
623
6.16
Pe
anut
s, pl
ain
6.
3 25
.6
46.1
6.2
12.5
56
4 6.
17
- dr
y ro
aste
d
1.8
25.5
49
.8
6.
4 10
.3
589
34
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
6.18
-
roas
ted
and
salte
d
1.9
24.5
53
.0
6.
0 7.
1 60
2
6.19
Pi
ne n
uts
6.
0 35
.2
51.0
4.
7 0.
7 2.
4 61
7
6.20
Pi
stach
io n
uts
)(
6.
1 20
.0
53.8
2.
7 1.
9 15
.5
637
6.21
Pi
stach
io n
uts,
roate
d sa
lted
2.1
17.9
55
.4
6.
1 8.
2 60
1
6.22
Pu
mpk
in se
eds
(
5.6
24.4
45
.6
5.
3 15
.2
569
6.23
Ro
sted
chic
k pe
as
)(
6.
2 20
.7
6.9
1.8
64
.4
402
6.24
Sa
lted
pista
chio
nut
s
2.8
20.0
55
.0
4.6
17
.6
645
6.25
Se
sam
e see
ds
4.
6 18
.2
58.0
7.9
0.9
598
6.26
Su
nflo
wer s
eeds
)
(
4.4
19.8
47
.5
6.
0 18
.6
581
6.27
-
toas
ted
)
1.0
20.5
49
.2
6.
2 19
.3
602
6.28
W
alnut
s
2.8
14.7
68
.5
3.
5 3.
3 68
8
6.29
W
aterm
elon
seed
s )
(
6.1
32.3
45
.7
3.8
2.7
9.4
580
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
5
LEG
UMES
5.
1 Be
ans,
broa
d (h
orse
) dry
)
(
77
374
6.0
0 0.
53
0.30
2.
5 6.
0
5.2
Bean
s, Fr
ench
(Com
mon
)
86
247
7.6
0 0.
54
0.19
2.
1 3.
0
5.3
Blac
ked-
eyed
bea
ns
)(
52
86
0.
5 0
5.4
Chic
kpea
)
(
134
324
7.3
0 0.
46
0.16
1.
7 1.
0
5.5
Chic
kpea
, flo
ur
5.6
Cow
pea
77
42
0 7.
0 0
0.90
0.
20
1.9
3.0
5.7
Fenu
gree
k se
eds
)(
18
0 18
6 22
.0
0 0.
40
0.30
1.
5 0.
0
5.8
Lent
ils, p
eele
d
69
293
4.8
0 0.
45
0.20
2.
6 0.
0
5.9
Mun
g be
ans s
eed,
raw
151
276
4.9
0 0.
28
0.18
1.
6 0.
0
35
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
6.18
-
roas
ted
and
salte
d
1.9
24.5
53
.0
6.
0 7.
1 60
2
6.19
Pi
ne n
uts
6.
0 35
.2
51.0
4.
7 0.
7 2.
4 61
7
6.20
Pi
stach
io n
uts
)(
6.
1 20
.0
53.8
2.
7 1.
9 15
.5
637
6.21
Pi
stach
io n
uts,
roate
d sa
lted
2.1
17.9
55
.4
6.
1 8.
2 60
1
6.22
Pu
mpk
in se
eds
(
5.6
24.4
45
.6
5.
3 15
.2
569
6.23
Ro
sted
chic
k pe
as
)(
6.
2 20
.7
6.9
1.8
64
.4
402
6.24
Sa
lted
pista
chio
nut
s
2.8
20.0
55
.0
4.6
17
.6
645
6.25
Se
sam
e see
ds
4.
6 18
.2
58.0
7.9
0.9
598
6.26
Su
nflo
wer s
eeds
)
(
4.4
19.8
47
.5
6.
0 18
.6
581
6.27
-
toas
ted
)
1.0
20.5
49
.2
6.
2 19
.3
602
6.28
W
alnut
s
2.8
14.7
68
.5
3.
5 3.
3 68
8
6.29
W
aterm
elon
seed
s )
(
6.1
32.3
45
.7
3.8
2.7
9.4
580
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
5
LEG
UMES
5.
1 Be
ans,
broa
d (h
orse
) dry
)
(
77
374
6.0
0 0.
53
0.30
2.
5 6.
0
5.2
Bean
s, Fr
ench
(Com
mon
)
86
247
7.6
0 0.
54
0.19
2.
1 3.
0
5.3
Blac
ked-
eyed
bea
ns
)(
52
86
0.
5 0
5.4
Chic
kpea
)
(
134
324
7.3
0 0.
46
0.16
1.
7 1.
0
5.5
Chic
kpea
, flo
ur
5.6
Cow
pea
77
42
0 7.
0 0
0.90
0.
20
1.9
3.0
5.7
Fenu
gree
k se
eds
)(
18
0 18
6 22
.0
0 0.
40
0.30
1.
5 0.
0
5.8
Lent
ils, p
eele
d
69
293
4.8
0 0.
45
0.20
2.
6 0.
0
5.9
Mun
g be
ans s
eed,
raw
151
276
4.9
0 0.
28
0.18
1.
6 0.
0
36
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N )
(
Min
eral
s Vi
tam
ins
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
m
g m
g m
g µg
m
g m
g m
g
()
()
()
()
()
()
()
6
NUTS
& S
EEDS
6.
1 Ac
orn
46
24
2 1.
3
0.17
0.
04
2.0
0.0
6.2
Alm
onds
)
(
240
550
3.0
0 0.
21
0.75
3.
1 0.
0 6.
3 -
weig
hed
with
shell
s
89
200
1.1
0 0.
08
0.28
1.
1 0.
0 6.
4 -
toas
ted
24
0 56
0 3.
1 0
0.13
0.
57
2.6
0.0
6.5
Cash
ew n
uts
50
45
0 5.
0 5
0.63
0.
19
1.2
0.0
6.6
- to
asted
and
salte
d
35
510
6.2
0 0.
41
0.16
1.
3 0.
0 6.
7 Ch
estn
uts
46
74
0.
9 0
0.14
0.
02
0.5
Tr
6.8
Coco
nut
10
24
0 1.
7 0
0.05
0.
10
0.8
1.0
6.9
Coco
nut c
ream
11
120
2.3
0 0.
03
Tr
0.9
3.0
6.10
Co
conu
t milk
29
30
0.1
0 0.
03
0.06
0.
1 2.
0 6.
11
Haze
lnut
s
140
300
3.2
0 0.
43
0.16
1.
1 0.
0 6.
12
Melo
n se
eds
71
69
0 7.
6 0
0.17
0.
15
2.1
Tr
6.13
M
ixed
nut
s
78
430
2.1
0 0.
22
0.22
9.
9 0.
0 6.
14
Mix
ed n
uts &
raisi
ns
84
31
0 2.
3 0
0.59
0.
11
5.5
Tr
6.15
Pe
anut
but
ter, s
moo
th
37
33
0 2.
1 0
0.17
0.
09
12.5
0.
0 6.
16
Pean
uts,
plain
60
430
2.5
0 1.
14
0.10
13
.8
0.0
6.17
-
dry r
oaste
d
52
420
2.1
0 0.
18
0.13
13
.1
0.0
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N (
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
mg
mg
mg
µg
mg
mg
mg
(
) (
) (
) (
) (
) (
) (
)
6.18
-
roas
ted an
d sa
lted
37
41
0 1.
3 0
0.18
0.
10
13.6
0.
0
6.19
Pi
ne n
uts
14
51
5 4.
4 2
0.77
0.
26
9.8
1.0
6.20
Pi
stach
io n
uts
)(
14
0 50
8 14
.0
8 0.
80
0.24
1.
5 0.
0
6.21
Pi
stach
io n
uts,
roate
d sa
lted
110
420
3.0
0 0.
70
0.23
1.
7 0.
0
6.22
Pu
mpk
in se
eds
(
39
850
10.0
0
0.23
0.
32
1.7
0.0
6.23
Ro
sted
chick
pea
s )
(
88
305
5.1
6.24
Sa
lted
pista
chio
nut
s
131
437
5.9
6.25
Se
sam
e see
ds
67
0 72
0 10
.4
0 0.
93
0.17
5.
0 0.
0
6.26
Su
nflo
wer s
eeds
)
(
110
640
6.4
0 1.
60
0.19
4.
1 0.
0
6.27
-
toas
ted
)
110
660
6.6
0 N
N N
0.0
6.28
W
alnut
s
94
380
2.9
0 0.
40
0.14
1.
2 0
a
6.29
W
aterm
elon
seed
s )
(
50
1000
8.
5 0
0.22
0.
16
2.0
0.0
37
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N )
(
Min
eral
s Vi
tam
ins
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
m
g m
g m
g µg
m
g m
g m
g
()
()
()
()
()
()
()
6
NUTS
& S
EEDS
6.
1 Ac
orn
46
24
2 1.
3
0.17
0.
04
2.0
0.0
6.2
Alm
onds
)
(
240
550
3.0
0 0.
21
0.75
3.
1 0.
0 6.
3 -
weig
hed
with
shell
s
89
200
1.1
0 0.
08
0.28
1.
1 0.
0 6.
4 -
toas
ted
24
0 56
0 3.
1 0
0.13
0.
57
2.6
0.0
6.5
Cash
ew n
uts
50
45
0 5.
0 5
0.63
0.
19
1.2
0.0
6.6
- to
asted
and
salte
d
35
510
6.2
0 0.
41
0.16
1.
3 0.
0 6.
7 Ch
estn
uts
46
74
0.
9 0
0.14
0.
02
0.5
Tr
6.8
Coco
nut
10
24
0 1.
7 0
0.05
0.
10
0.8
1.0
6.9
Coco
nut c
ream
11
120
2.3
0 0.
03
Tr
0.9
3.0
6.10
Co
conu
t milk
29
30
0.1
0 0.
03
0.06
0.
1 2.
0 6.
11
Haze
lnut
s
140
300
3.2
0 0.
43
0.16
1.
1 0.
0 6.
12
Melo
n se
eds
71
69
0 7.
6 0
0.17
0.
15
2.1
Tr
6.13
M
ixed
nut
s
78
430
2.1
0 0.
22
0.22
9.
9 0.
0 6.
14
Mix
ed n
uts &
raisi
ns
84
31
0 2.
3 0
0.59
0.
11
5.5
Tr
6.15
Pe
anut
but
ter, s
moo
th
37
33
0 2.
1 0
0.17
0.
09
12.5
0.
0 6.
16
Pean
uts,
plain
60
430
2.5
0 1.
14
0.10
13
.8
0.0
6.17
-
dry r
oaste
d
52
420
2.1
0 0.
18
0.13
13
.1
0.0
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N (
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
mg
mg
mg
µg
mg
mg
mg
(
) (
) (
) (
) (
) (
) (
)
6.18
-
roas
ted an
d sa
lted
37
41
0 1.
3 0
0.18
0.
10
13.6
0.
0
6.19
Pi
ne n
uts
14
51
5 4.
4 2
0.77
0.
26
9.8
1.0
6.20
Pi
stach
io n
uts
)(
14
0 50
8 14
.0
8 0.
80
0.24
1.
5 0.
0
6.21
Pi
stach
io n
uts,
roate
d sa
lted
110
420
3.0
0 0.
70
0.23
1.
7 0.
0
6.22
Pu
mpk
in se
eds
(
39
850
10.0
0
0.23
0.
32
1.7
0.0
6.23
Ro
sted
chick
pea
s )
(
88
305
5.1
6.24
Sa
lted
pista
chio
nut
s
131
437
5.9
6.25
Se
sam
e see
ds
67
0 72
0 10
.4
0 0.
93
0.17
5.
0 0.
0
6.26
Su
nflo
wer s
eeds
)
(
110
640
6.4
0 1.
60
0.19
4.
1 0.
0
6.27
-
toas
ted
)
110
660
6.6
0 N
N N
0.0
6.28
W
alnut
s
94
380
2.9
0 0.
40
0.14
1.
2 0
a
6.29
W
aterm
elon
seed
s )
(
50
1000
8.
5 0
0.22
0.
16
2.0
0.0
38
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
7 M
EAT,
PO
ULTR
Y &
EG
G
7.1
Beef
, bon
eles
s, m
ediu
m fa
t
59.7
18
.4
24.4
0
298
7.2
Beef
, min
ce, r
aw
60
.2
17.9
21
.2
0 26
8 7.
3 Br
ains,
calf
& sh
eep,
raw
78.7
9.
8 8.
4
Tr
12
1 7.
4 -
boile
d
80.2
11
.8
6.2
0 10
7 7.
5 Ca
mel
mea
t
77.2
19
.3
2.6
0.9
101
7.6
Chic
ken,
raw
73.2
20
.5
5.8
0 14
0 7.
7 Ch
icke
n, b
oile
d
63.6
26
.3
8.4
0 19
8 7.
8 Ch
icke
n, fr
ied
53
.9
28.6
13
.1
2.9
253
7.9
Chic
ken,
roas
ted
60
.4
29.1
9.
4
0
199
7.10
Ch
icke
n, re
d
74.8
1 19
.6
4.9
0.7
0
122
7.11
Ch
icke
n, sk
in
52
.6
14.2
33
.1
0.1
0
355
7.12
Ch
icke
n, w
hite
74.9
21
.5
2.8
0.8
0
111
7.13
Eg
g, h
ens
74
.0
12.8
11
.5
1.0
0 0.
7 15
9 7.
14
Egg,
whi
te
87
.6
10.9
0
0.7
0.
8 51
7.
15
Egg,
yol
k )
(
51.1
16
.0
30.6
1.
7
0.6
348
7.16
G
oat m
eat
71
.5
18.4
9.
2 0.
9 0
0 15
7 7.
17
Hea
rt, la
mb,
raw
71.8
16
.8
9.8
0.7
162
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
7.18
K
idne
y sh
eep,
raw
77.8
15
.7
3.8
1.0
106
7.19
-
fried
61.3
26
.5
11.0
Tr
21
3
7.20
La
mb
& m
utto
n m
ediu
m fa
t
51.5
14
.3
26.8
0
308
7.21
Li
ver:
calf,
chic
ken
& sh
eep
7.
22
- ra
w
-
70.4
19
.0
4.2
5.0
139
7.23
-
flour
ed fr
ied
-46
.1
29.4
10
.5
14.0
26
9
7.24
Lu
ngs
82
.0
14.6
2.
4 1.
0 0.
0 0.
0 81
7.25
Ra
bbit,
mea
t
72.0
21
.0
5.8
1.2
0.0
0.0
137
7.26
Sp
leen
77.5
17
.5
1.8
1.4
0.0
1.8
95
7.27
To
ngue
: she
ep, c
alf,r
aw
69
.4
14.2
15
.4
0.4
201
39
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
7.18
K
idne
y sh
eep,
raw
77.8
15
.7
3.8
1.0
106
7.19
-
fried
61.3
26
.5
11.0
Tr
21
3
7.20
La
mb
& m
utto
n m
ediu
m fa
t
51.5
14
.3
26.8
0
308
7.21
Li
ver:
calf,
chic
ken
& sh
eep
7.
22
- ra
w
-
70.4
19
.0
4.2
5.0
139
7.23
-
flour
ed fr
ied
-46
.1
29.4
10
.5
14.0
26
9
7.24
Lu
ngs
82
.0
14.6
2.
4 1.
0 0.
0 0.
0 81
7.25
Ra
bbit,
mea
t
72.0
21
.0
5.8
1.2
0.0
0.0
137
7.26
Sp
leen
77.5
17
.5
1.8
1.4
0.0
1.8
95
7.27
To
ngue
: she
ep, c
alf,r
aw
69
.4
14.2
15
.4
0.4
201
40
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N )
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
7
MEA
T, P
OUL
TRY
& E
GG
7.
1 Be
ef, b
onele
ss, m
ediu
m fa
t
13
179
2.8
14
0.08
0.
16
4.4
0.0
7.2
Beef
, min
ce ,
raw
10
15
6 2.
7 24
0.
08
0.16
4.
3 0.
0 7.
3 Br
ains,
calf
& sh
eep,
raw
12
31
6 2.
6 0
0.22
0.
26
4.4
18.0
7.
4 -
boile
d
10
345
2.2
0 0.
14
0.25
3.
0 16
.0
7.5
Cam
el m
eat
22
8.5
7.
6 Ch
icken
, raw
13
222
1.6
58
0.08
0.
17
7.4
- 7.
7 Ch
icken
, boi
led
14
26
5 1.
9 56
0.
05
0.15
6.
0 0.
0 7.
8 Ch
icken
, frie
d
15
247
2.1
45
0.07
0.
34
9.1
0.0
7.9
Chick
en, r
oaste
d
16
268
2.1
45
0.08
0.
15
7.8
0.0
7.10
Ch
icken
, red
7 20
1 4.
4
7.11
Ch
icken
, ski
n
5 12
2 10
.6
7.
12
Chick
en, w
hite
5
216
4.2
7.
13
Egg,
hen
s
54
210
2.7
240
0.14
0.
37
0.1
0.0
7.14
Eg
g, w
hite
9
15
0.1
7.
15
Egg,
yol
k )
(
141
569
5.5
7.
16
Goat
mea
t
11
154
2.2
0 0.
17
0.32
5.
6 0.
0 7.
17
Hear
t, lam
b, ra
w
10
249
8.0
19
0.45
0.
80
6.2
3.0
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N )
(
M
iner
als
Vita
min
s
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
7.
18
Kidn
ey sh
eep,
raw
12
21
8 10
.0
255
0.51
2.
42
7.4
13.0
7.19
-
fried
15
410
14.1
7.20
La
mb
& m
utto
n m
ediu
m fa
t
8 12
7 1.
6
0.13
0.
18
4.2
0.0
7.21
Li
ver:
calf,
chick
en sh
eep:
:
7.22
-
raw
-
8 33
6 10
.4
8239
0.
31
3.00
15
.0
34.0
7.23
-
flour
ed fr
ied
-
10
552
14.2
10
490
0.27
3.
80
15.7
28
.0
7.24
Lu
ngs
16
20
0 6.
6 46
0.
09
0.40
3.
3 2.
0
7.25
Ra
bbit,
mea
t
17
210
1.6
0 0.
05
0.15
9.
0 0.
0
7.26
Sp
leen
10
20
0 40
.0
42
0.12
0.
34
3.0
0.0
7.27
To
ngue
: she
ep, c
alf, r
aw
10
17
2 3.
0
0.14
0.
29
4.9
41
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N )
(
M
iner
als
Vita
min
s
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
7.
18
Kidn
ey sh
eep,
raw
12
21
8 10
.0
255
0.51
2.
42
7.4
13.0
7.19
-
fried
15
410
14.1
7.20
La
mb
& m
utto
n m
ediu
m fa
t
8 12
7 1.
6
0.13
0.
18
4.2
0.0
7.21
Li
ver:
calf,
chick
en sh
eep:
:
7.22
-
raw
-
8 33
6 10
.4
8239
0.
31
3.00
15
.0
34.0
7.23
-
flour
ed fr
ied
-
10
552
14.2
10
490
0.27
3.
80
15.7
28
.0
7.24
Lu
ngs
16
20
0 6.
6 46
0.
09
0.40
3.
3 2.
0
7.25
Ra
bbit,
mea
t
17
210
1.6
0 0.
05
0.15
9.
0 0.
0
7.26
Sp
leen
10
20
0 40
.0
42
0.12
0.
34
3.0
0.0
7.27
To
ngue
: she
ep, c
alf, r
aw
10
17
2 3.
0
0.14
0.
29
4.9
42
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N (
)
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. F
ood
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
8 FI
SH
8.1
Crab
s, ra
w
76
.7
19.8
0.
8 2.
4
0.4
89
8.2
Crab
s, co
oked
78.7
18
.0
1.4
2.5
0.
6 83
8.
3 H
amam
, raw
73.9
21
.8
3.3
3.7
0.
0 11
7 8.
4 H
amm
am, f
ried
62
.3
27.8
4.
2 2.
1
0.0
149
8.5
Ham
oor,
raw
76.0
19
.3
3.4
1.1
0.
2 10
9 8.
6 H
amou
r, co
oked
in ri
ce
70
.2
27.3
3.
2 1.
4
0.0
139
8.7
Kan
ad, r
aw
70
.4
19.5
9.
3 1.
3
0.0
162
8.8
Kan
ad, c
ooke
d in
curry
66.1
22
.9
10.0
1.
9
0.0
182
8.9
Kan
ad, c
ooke
d in
rice
63.4
24
.9
12.0
1.
9
0.0
207
8.10
K
anad
, frie
d
60.5
26
.7
11.9
2.
8
0.0
214
8.11
M
aid,
raw
63.3
18
.3
16.1
3.
3
0.0
218
8.12
M
aid,
gril
led
64
.5
24.2
10
.5
1.9
0.
0 19
1 8.
13
Qur
aquf
an, r
aw
71
.5
19.9
3.
7 4.
5
0.4
115
8.14
Q
uraq
ufan
, gril
led
37
.8
22.8
1.
8 1.
9
0.0
109
8.15
Sa
fai,
raw
70.9
18
.9
7.3
2.8
0.
1 14
2 8.
16
Safa
i, gr
illed
68.0
27
.3
4.3
2.5
0.
0 14
8 8.
17
Safa
i, co
oked
in cu
rry
69
.5
23.4
5.
2 2.
5
0.0
141
8.18
Sh
airy
, raw
75.2
19
.2
1.1
4.2
0.
0 86
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N (
)
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. F
ood
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
8.19
Sh
airy
, coo
ked
in cu
rry
69
.0
25.4
4.
9 1.
9
0.0
146
8.20
Sh
ari,
cook
ed in
rice
67.3
27
.9
4.9
2.0
0.
0 15
6
8.21
Sh
ari,
fried
63.6
27
.8
7.1
2.7
0.
0 17
5
8.22
Sh
rimp,
raw
78.2
19
.2
0.8
1.6
0.
0 84
8.23
Sh
rimp,
cook
ed in
curry
70.1
24
.6
1.9
2.3
1.
1 12
1
8.24
Sh
rimp,
cook
ed in
rice
62.9
27
.8
2.9
1.9
0.
0 13
7
8.25
Sh
rimp,
dried
8.1
76.4
1.
2 1.
6
1.5
316
8.26
Y
anam
, raw
62.0
17
.9
10.4
5.
2
0.0
165
8.27
Y
anam
, gril
led
68
.6
25.9
5.
6 1.
8
0.0
155
43
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N (
)
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. F
ood
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
8.19
Sh
airy
, coo
ked
in cu
rry
69
.0
25.4
4.
9 1.
9
0.0
146
8.20
Sh
ari,
cook
ed in
rice
67.3
27
.9
4.9
2.0
0.
0 15
6
8.21
Sh
ari,
fried
63.6
27
.8
7.1
2.7
0.
0 17
5
8.22
Sh
rimp,
raw
78.2
19
.2
0.8
1.6
0.
0 84
8.23
Sh
rimp,
cook
ed in
curry
70.1
24
.6
1.9
2.3
1.
1 12
1
8.24
Sh
rimp,
cook
ed in
rice
62.9
27
.8
2.9
1.9
0.
0 13
7
8.25
Sh
rimp,
dried
8.1
76.4
1.
2 1.
6
1.5
316
8.26
Y
anam
, raw
62.0
17
.9
10.4
5.
2
0.0
165
8.27
Y
anam
, gril
led
68
.6
25.9
5.
6 1.
8
0.0
155
44
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
8
FISH
8.
1 Cr
abs,
raw
112
310
0.4
8.
2 Cr
abs,
cook
ed
23
5 21
5 0.
6
8.3
Ham
am, r
aw
61
25
6 0.
6
8.4
Ham
mam
, frie
d
61
320
0.6
8.
5 Ha
moo
r, ra
w
33
21
0 0.
6
8.6
Ham
our,
cook
ed in
rice
16
220
0.3
8.
7 Ka
nad,
raw
11
240
0.5
8.
8 Ka
nad,
cook
ed in
curry
13
240
1.0
8.
9 Ka
nad,
cook
ed in
rice
1 24
0 0.
7
8.10
Ka
nad,
fried
22
330
0.6
8.
11
Maid
, raw
79
230
0.3
8.
12
Maid
, gril
led
33
21
0 0.
6
8.13
Qu
raqu
fan,
gril
led
23
24
0 0.
4
8.14
Qu
raqu
fan,
raw
23
240
1.1
8.
15
Safa
i, ra
w
52
23
0 0.
5
8.16
Sa
fai,
grill
ed
42
27
0 0.
5
8.17
Sa
fai,
cook
ed in
curry
64
220
0.9
8.
18
Shair
y, ra
w
37
28
0 0.
4
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
8.
19
Shair
y, co
oked
in cu
rry
23
25
0 0.
5
8.20
Sh
ari,
cook
ed in
rice
10
280
0.4
8.
21
Shar
i, fri
ed
52
32
0 0.
6
8.22
Sh
rimp,
raw
61
26
0 0.
1
8.23
Sh
rimp,
cook
ed in
curry
92
250
0.4
8.
24
Shrim
p, co
oked
in ri
ce
85
26
0 0.
7
8.25
Sh
rimp,
dried
1158
96
9 62
.0
8.
26
Yana
m, r
aw
21
20
0 1.
1
8.27
Ya
nam
, gril
led
21
20
0 0.
4
45
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
8.
19
Shair
y, co
oked
in cu
rry
23
25
0 0.
5
8.20
Sh
ari,
cook
ed in
rice
10
280
0.4
8.
21
Shar
i, fri
ed
52
32
0 0.
6
8.22
Sh
rimp,
raw
61
26
0 0.
1
8.23
Sh
rimp,
cook
ed in
curry
92
250
0.4
8.
24
Shrim
p, co
oked
in ri
ce
85
26
0 0.
7
8.25
Sh
rimp,
dried
1158
96
9 62
.0
8.
26
Yana
m, r
aw
21
20
0 1.
1
8.27
Ya
nam
, gril
led
21
20
0 0.
4
46
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
9 M
ILK
& D
AIRY
PRO
DUCT
S
9.
1 Ak
kiwi
Che
ese
47
.6
21.6
15
.7
8.3
6.
9 25
5 9.
2 Bu
tter
16
.0
1.0
82.9
0.
1 0.
0 0.
0 75
0 9.
3 Ch
eese
, cre
am
54
.0
9.0
32.0
3.
4 34
5 9.
4 Ch
eese
, cre
am ca
nned
68.1
2.
8 25
.5
3.7
268
9.5
Chee
se, h
aloom
40.3
16
.4
29.4
5.
7
8.2
363
9.6
Chee
se,p
roce
ssed
,spre
ad, c
hedd
er
44
.7
20.8
27
.0
1.0
330
9.7
Chee
se p
roce
ssed
,spre
ad ca
nned
42.2
22
.5
27.0
0.
0 33
5 9.
8 Ch
eese
ched
der &
slice
d
44
.7
21.7
25
.4
1.0
320
9.9
Chee
se, w
hite
51.5
18
.3
22.1
6.
6
1.5
278
9.10
Fe
ta Ch
eese
56.5
15
.6
20.2
7.
7 25
0 9.
11
Flav
ored
yog
hurt
79
.0
5.0
0.9
0.8
14
.0
81
9.12
Ic
e cre
am, c
hoco
late
58
.8
4.0
7.7
1.1
0.0
28.4
19
9 9.
13
Ice c
ream
, plai
n
64.4
3.
7 6.
6 0.
6 0.
0 24
.8
167
9.14
Ka
shta
62.1
11
.2
12.2
1.
8 0.
0 12
.7
207
9.15
Ki
shk
13
.0
15.9
11
.9
5.6
1.8
51.8
37
8 9.
16
Labn
eh
73
.7
12.9
10
.8
1.6
0.0
1.0
154
9.17
M
ilk, b
uffa
lo
83
.0
4.0
7.0
0.7
0.0
5.3
101
9.18
M
ilk, c
amel
87
.5
2.7
3.3
8.0
0.0
5.3
62
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
9.19
M
ilk, c
ow, w
hole,
cond
ense
d &
swee
tened
29.0
7.
3 8.
0 1.
0 0.
0 53
.9
317
9.20
M
ilk, c
ow sk
imm
ed
91
.1
3.3
0.1
5.0
33
9.21
M
ilk, c
ow w
hole
powd
er
)(
4.
0 25
.5
27.5
5.
0 0.
0 37
.5
500
9.22
M
ilk, c
ow, l
ow fa
t
89.8
3.
3 1.
6
5.
0 46
9.
23
Milk
, cow
, who
le
87.4
3.
5 3.
0 0.
6 0.
0 5.
5 64
9.
24
Milk
, cow
, who
le ev
apor
ated
73.8
7.
0 7.
9 1.
6 0.
0 9.
7 13
7 9.
25
Milk
, goa
t, wh
ole
87
.0
3.3
4.0
0.7
0.0
5.0
70
9.26
M
ilk, h
uman
matu
re
(
86.7
1.
2 3.
9
7.
4 69
9.
27
Milk
, she
ep, w
hole
83.1
5.
4 6.
0
5.
1 95
9.
28
Yogh
urt
88
.1
3.2
2.6
0.7
0.0
5.4
59
47
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
9.19
M
ilk, c
ow, w
hole,
cond
ense
d &
swee
tened
29.0
7.
3 8.
0 1.
0 0.
0 53
.9
317
9.20
M
ilk, c
ow sk
imm
ed
91
.1
3.3
0.1
5.0
33
9.21
M
ilk, c
ow w
hole
powd
er
)(
4.
0 25
.5
27.5
5.
0 0.
0 37
.5
500
9.22
M
ilk, c
ow, l
ow fa
t
89.8
3.
3 1.
6
5.
0 46
9.
23
Milk
, cow
, who
le
87.4
3.
5 3.
0 0.
6 0.
0 5.
5 64
9.
24
Milk
, cow
, who
le ev
apor
ated
73.8
7.
0 7.
9 1.
6 0.
0 9.
7 13
7 9.
25
Milk
, goa
t, wh
ole
87
.0
3.3
4.0
0.7
0.0
5.0
70
9.26
M
ilk, h
uman
matu
re
(
86.7
1.
2 3.
9
7.
4 69
9.
27
Milk
, she
ep, w
hole
83.1
5.
4 6.
0
5.
1 95
9.
28
Yogh
urt
88
.1
3.2
2.6
0.7
0.0
5.4
59
48
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N
(
M
iner
als
Vita
min
s
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
()
()
()
()
()
()
()
()
9
MIL
K &
DAI
RY P
RODU
CTS
9.1
Akki
wi C
hees
e
283
103
0.1
107
0.11
0.
44
0.
0 9.
2 Bu
tter
19
18
0.2
840
0.00
0.
01
0.1
0.0
9.3
Chee
se, c
ream
40
140
0.3
335
0.02
0.
24
0.1
0.0
9.4
Chee
se, c
ream
cann
ed
94
27
1
9.
5 Ch
eese
, Halo
om
819
551
1.2
9.
6 Ch
eese
pro
cess
ed, s
prea
d ca
nned
643
712
0.7
283
9.7
Chee
se C
hedd
er p
aket
& sl
iced
714
915
0.7
283
0.02
0.
51
0.1
0.0
9.8
Chee
se, P
roce
ssed
, Spr
eads
630
555
0.7
262
0.02
0.
50
0.1
0.0
9.9
Chee
se, w
hite
51
4 36
8 0.
8
9.10
Fe
ta Ch
eese
360
280
0.2
220
0.04
0.
21
0.2
9.
11
Flav
ored
Yog
hurt
17
0 14
0 0.
2 8
0.05
0.
26
0.
4 9.
12
Ice c
ream
, cho
colat
e
115
10
0.9
0 0.
05
0.14
0.9
9.13
Ic
e cre
am, p
lain
10
0 90
0.
1 0
0.04
0.
18
0.
0 9.
14
Kash
ta
535
217
0.0
93
0.
0 9.
15
Kish
k
600
530
2.0
26
0.14
0.
07
2.6
0.0
9.16
La
bneh
144
159
0.5
162
0.18
0.
34
0.5
0.0
9.17
M
ilk, b
uffa
lo
16
0 86
0.
2 38
0.
05
0.12
0.
1 1.
0 9.
18
Milk
, cam
el
115
84
0.2
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N
)
(
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
9.
19
Milk
, cow
, who
le co
nden
sed
27
0 20
6 0
84
0.09
0.
33
0.2
3.8
&
swee
tened
9.20
M
ilk, c
ow ,
Skim
med
120
94
0 1
0.04
0.
17
0.1
1.0
9.21
M
ilk, c
ow, w
hole
powd
er
)(
900
708
1 28
8 0.
30
1.15
0.
8 13
.0
9.22
M
ilk, c
ow, l
ow fa
t
120
95
0 21
0.
04
0.18
0.
1 1.
0 9.
23
Milk
, cow
, who
le
120
91
0 36
0.
04
0.21
0.
1 1.
0 9.
24
Milk
, cow
, who
le ev
apor
ated
25
2 20
5 0
77
0.04
0.
34
0.2
1.0
9.25
M
ilk, g
oat w
hole
15
0 12
9 0
18
0.06
0.
18
0.3
1.0
9.26
M
ilk, h
uman
matu
re
)(
31
15
0
50
0.01
0.
04
0.2
4.0
9.27
M
ilk, s
heep
, who
le
170
150
0 83
0.
08
0.32
0.
4 5.
0 9.
28
Yogh
urt
12
0 92
0
29
0.00
0.
18
0.1
1.0
49
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N
(
M
iner
als
Vita
min
s
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
()
()
()
()
()
()
()
()
9
MIL
K &
DAI
RY P
RODU
CTS
9.1
Akki
wi C
hees
e
283
103
0.1
107
0.11
0.
44
0.
0 9.
2 Bu
tter
19
18
0.2
840
0.00
0.
01
0.1
0.0
9.3
Chee
se, c
ream
40
140
0.3
335
0.02
0.
24
0.1
0.0
9.4
Chee
se, c
ream
cann
ed
94
27
1
9.
5 Ch
eese
, Halo
om
819
551
1.2
9.
6 Ch
eese
pro
cess
ed, s
prea
d ca
nned
643
712
0.7
283
9.7
Chee
se C
hedd
er p
aket
& sl
iced
714
915
0.7
283
0.02
0.
51
0.1
0.0
9.8
Chee
se, P
roce
ssed
, Spr
eads
630
555
0.7
262
0.02
0.
50
0.1
0.0
9.9
Chee
se, w
hite
51
4 36
8 0.
8
9.10
Fe
ta Ch
eese
360
280
0.2
220
0.04
0.
21
0.2
9.
11
Flav
ored
Yog
hurt
17
0 14
0 0.
2 8
0.05
0.
26
0.
4 9.
12
Ice c
ream
, cho
colat
e
115
10
0.9
0 0.
05
0.14
0.9
9.13
Ic
e cre
am, p
lain
10
0 90
0.
1 0
0.04
0.
18
0.
0 9.
14
Kash
ta
535
217
0.0
93
0.
0 9.
15
Kish
k
600
530
2.0
26
0.14
0.
07
2.6
0.0
9.16
La
bneh
144
159
0.5
162
0.18
0.
34
0.5
0.0
9.17
M
ilk, b
uffa
lo
16
0 86
0.
2 38
0.
05
0.12
0.
1 1.
0 9.
18
Milk
, cam
el
115
84
0.2
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N
)
(
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
9.
19
Milk
, cow
, who
le co
nden
sed
27
0 20
6 0
84
0.09
0.
33
0.2
3.8
&
swee
tened
9.20
M
ilk, c
ow ,
Skim
med
120
94
0 1
0.04
0.
17
0.1
1.0
9.21
M
ilk, c
ow, w
hole
powd
er
)(
900
708
1 28
8 0.
30
1.15
0.
8 13
.0
9.22
M
ilk, c
ow, l
ow fa
t
120
95
0 21
0.
04
0.18
0.
1 1.
0 9.
23
Milk
, cow
, who
le
120
91
0 36
0.
04
0.21
0.
1 1.
0 9.
24
Milk
, cow
, who
le ev
apor
ated
25
2 20
5 0
77
0.04
0.
34
0.2
1.0
9.25
M
ilk, g
oat w
hole
15
0 12
9 0
18
0.06
0.
18
0.3
1.0
9.26
M
ilk, h
uman
matu
re
)(
31
15
0
50
0.01
0.
04
0.2
4.0
9.27
M
ilk, s
heep
, who
le
170
150
0 83
0.
08
0.32
0.
4 5.
0 9.
28
Yogh
urt
12
0 92
0
29
0.00
0.
18
0.1
1.0
50
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
10
FATS
& O
ILS
10.1
Co
conu
t oil
Tr
Tr
99
.9
0.
0 0.
0 89
9 10
.2
Corn
oil
Tr
Tr
99
.9
0.
0 0.
0 89
9 10
.3
Cotto
n se
ed o
il
Tr
Tr
99.9
0.0
0.0
899
10.4
G
hee,b
utte
r
0.1
Tr
99.8
0.0
0.0
899
10.5
G
hee,v
eget
able
0.0
0.0
99.9
0.
0 0.
0 0.
0 90
0 10
.6
God
live
r oil
Tr
Tr
99
.9
0.
0 0.
0 89
9 10
.7
Mar
garin
e
15.5
0.
6 81
.0
0.0
0.0
0.4
736
10.8
O
live o
il
Tr
Tr
99.9
0.0
0.0
899
10.9
Pa
lm o
il
Tr
Tr
99.9
0.0
0.0
899
10.1
0 Se
sam
e oil
0.
1 0.
2 99
.7
0.
0 0.
0 88
1 10
.11
Shee
p ta
llow
9.4
0.3
90.2
0.
1 0.
0 0.
0 81
3 10
.12
Soy
oil
Tr
Tr
99
.9
0.
0 0.
0 89
9 10
.13
Saffl
ower
oil
Tr
Tr
99
.9
0.
0 0.
0 89
9 10
.14
Sunf
low
er se
ed o
il
Tr
Tr
99.9
0.0
0.0
899
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
10
FA
TS &
OIL
S
10
.1
Coco
nut o
il
Tr
Tr
Tr
0 Tr
Tr
Tr
0.
0 10
.2
Corn
oil
Tr
Tr
Tr
0
Tr
Tr
Tr
0.0
10.3
Co
tton
seed
oil
Tr
Tr
Tr
0
Tr
Tr
Tr
0.0
10.4
G
hee,b
utte
r
Tr
Tr
0.2
675
0.00
Tr
Tr
0.
0 10
.5
Ghe
e,veg
etab
le
Tr
Tr
Tr
0
0.00
Tr
Tr
0.
0 10
.6
God
live
r oil
Tr
Tr
Tr
18
000
0.00
0.
00
0.0
0.0
10.7
M
arga
rine
4
12
0.3
860
Tr
Tr
Tr
0.0
10.8
O
live o
il
Tr
Tr
Tr
0 Tr
Tr
Tr
0.
0 10
.9
Palm
oil
Tr
Tr
Tr
0 0.
07
Tr
Tr
0.0
10.1
0 Se
sam
e oil
10
Tr
0.
1 0
0.01
0.
07
0.0
0.0
10.1
1 Sh
eep
tallo
w
0
0 0.
0 0
0.00
0.
00
0.0
0.0
10.1
2 So
y oi
l
Tr
Tr
Tr
0 Tr
Tr
Tr
0.
0 10
.13
Saffl
ower
oil
Tr
Tr
Tr
0
Tr
Tr
Tr
0.0
10.1
4 Su
nflo
wer
seed
oil
Tr
Tr
Tr
0
Tr
Tr
Tr
0.0
51
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
10
FATS
& O
ILS
10.1
Co
conu
t oil
Tr
Tr
99
.9
0.
0 0.
0 89
9 10
.2
Corn
oil
Tr
Tr
99
.9
0.
0 0.
0 89
9 10
.3
Cotto
n se
ed o
il
Tr
Tr
99.9
0.0
0.0
899
10.4
G
hee,b
utte
r
0.1
Tr
99.8
0.0
0.0
899
10.5
G
hee,v
eget
able
0.0
0.0
99.9
0.
0 0.
0 0.
0 90
0 10
.6
God
live
r oil
Tr
Tr
99
.9
0.
0 0.
0 89
9 10
.7
Mar
garin
e
15.5
0.
6 81
.0
0.0
0.0
0.4
736
10.8
O
live o
il
Tr
Tr
99.9
0.0
0.0
899
10.9
Pa
lm o
il
Tr
Tr
99.9
0.0
0.0
899
10.1
0 Se
sam
e oil
0.
1 0.
2 99
.7
0.
0 0.
0 88
1 10
.11
Shee
p ta
llow
9.4
0.3
90.2
0.
1 0.
0 0.
0 81
3 10
.12
Soy
oil
Tr
Tr
99
.9
0.
0 0.
0 89
9 10
.13
Saffl
ower
oil
Tr
Tr
99
.9
0.
0 0.
0 89
9 10
.14
Sunf
low
er se
ed o
il
Tr
Tr
99.9
0.0
0.0
899
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
10
FA
TS &
OIL
S
10
.1
Coco
nut o
il
Tr
Tr
Tr
0 Tr
Tr
Tr
0.
0 10
.2
Corn
oil
Tr
Tr
Tr
0
Tr
Tr
Tr
0.0
10.3
Co
tton
seed
oil
Tr
Tr
Tr
0
Tr
Tr
Tr
0.0
10.4
G
hee,b
utte
r
Tr
Tr
0.2
675
0.00
Tr
Tr
0.
0 10
.5
Ghe
e,veg
etab
le
Tr
Tr
Tr
0
0.00
Tr
Tr
0.
0 10
.6
God
live
r oil
Tr
Tr
Tr
18
000
0.00
0.
00
0.0
0.0
10.7
M
arga
rine
4
12
0.3
860
Tr
Tr
Tr
0.0
10.8
O
live o
il
Tr
Tr
Tr
0 Tr
Tr
Tr
0.
0 10
.9
Palm
oil
Tr
Tr
Tr
0 0.
07
Tr
Tr
0.0
10.1
0 Se
sam
e oil
10
Tr
0.
1 0
0.01
0.
07
0.0
0.0
10.1
1 Sh
eep
tallo
w
0
0 0.
0 0
0.00
0.
00
0.0
0.0
10.1
2 So
y oi
l
Tr
Tr
Tr
0 Tr
Tr
Tr
0.
0 10
.13
Saffl
ower
oil
Tr
Tr
Tr
0
Tr
Tr
Tr
0.0
10.1
4 Su
nflo
wer
seed
oil
Tr
Tr
Tr
0
Tr
Tr
Tr
0.0
52
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
11
HER
BS &
SPI
CES
11.1
A
llspi
ce, g
roun
d
8.5
6.1
8.7
N
N
N
11
.2
Ani
se se
eds
9.
5 17
.6
15.9
N
N
N
11.3
Ca
raw
ay se
eds
9.9
19.8
14
.6
N
N
N
11
.4
Card
amom
, drie
d se
ed
)(
20
.0
10.2
2.
2 5.
4 20
.1
42.1
22
9 11
.5
Card
amom
, gro
und
8.
3 10
.8
6.7
N
N
N
11
.6
Cele
ry se
eds
6.
0 18
.1
25.3
N
N
N
11.7
Ch
illi p
owde
r
7.8
12.3
16
.8
N
N
N
11
.8
Chill
ies,
drie
d
10
.0
15.9
6.
2 6.
1 30
.2
31.6
24
6 11
.9
Cinn
amon
bar
k )
(
8.1
3.9
2.2
5.0
23.9
56
.9
364
11.1
0 Ci
nnam
on, g
roun
d )
9.
5 3.
9 3.
2
N
N
N
11.1
1 Cl
oves
, drie
d )
6.
9 6.
0 20
.1
N
N
N
11
.12
Coria
nder
leav
es, f
resh
92.8
2.
4 0.
6
0.9
1.8
20
11.1
3 Co
riand
er se
eds
8.
9 12
.4
17.8
N
N
N
11.1
4 Cu
min
seed
s
8.1
17.8
18
.2
N
N
N
11
.15
Curry
pow
der
8.
5 9.
5 10
.8
23
.0
26.1
23
3 11
.16
Fenn
el se
eds
8.
8 15
.8
14.9
N
N
N
11.1
7 Fe
nugr
eek
seed
s
9.5
23.8
7.
4
N
N
N
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
11.1
8 G
aram
mas
ala
10
.1
15.6
15
.1
N
45
.2
379
11.1
9 G
arlic
pow
der
6.
5 18
.7
1.2
9.
9 42
.7
246
11.2
0 G
inge
r roo
t, fre
sh
10
.5
8.5
3.6
6.8
2.4
68.2
35
6 11
.21
Gin
ger,
fresh
85.7
1.
7 0.
7
N
9.5
49
11.2
2 -
drie
d, g
roun
d
(9.4
) 7.
4 3.
3
N
60.0
25
8 11
.23
Lem
on, b
lack
drie
d
16.3
7.
8 2.
7 5.
3
67.9
32
7 11
.24
Mac
e
15.9
6.
5 24
.4
1.6
3.8
47.8
43
7 11
.25
Min
t, fre
sh
86
.4
3.8
0.7
N
5.
3 43
11
.26
- dr
ied
11
.3
24.8
4.
6
N
34.6
27
9 11
.27
Mus
tard
pow
der
(8
.0)
28.9
28
.7
N
20
.7
452
11.2
8 M
usta
rd se
eds
6.
9 24
.9
28.8
N
N
N
11.2
9 N
utm
eg
14
.3
7.5
36.4
1.
7 11
.6
28.5
47
2 11
.30
Nut
meg
, gro
und
6.
2 5.
8 36
.3
N
N
N
11
.31
Papr
ika
9.
5 14
.8
13.0
N
34.9
28
9 11
.32
Pars
ley,
fres
h 83
.1
3.0
1.3
5.
0 2.
7 34
11
.33
- dr
ied
9.
0 15
.8
7.0
26
.9
14.5
18
1 11
.34
Pepp
er, b
lack
10.5
10
.9
3.3
N
N
N
11
.35
-gro
und
8.
1 12
.0
17.3
N
31.7
31
8 11
.36
- w
hite
11.4
10
.4
2.1
N
N
N
11
.37
Popp
y se
eds
6.
0 20
.6
44.0
N
N
N
53
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
11
HER
BS &
SPI
CES
11.1
A
llspi
ce, g
roun
d
8.5
6.1
8.7
N
N
N
11
.2
Ani
se se
eds
9.
5 17
.6
15.9
N
N
N
11.3
Ca
raw
ay se
eds
9.9
19.8
14
.6
N
N
N
11
.4
Card
amom
, drie
d se
ed
)(
20
.0
10.2
2.
2 5.
4 20
.1
42.1
22
9 11
.5
Card
amom
, gro
und
8.
3 10
.8
6.7
N
N
N
11
.6
Cele
ry se
eds
6.
0 18
.1
25.3
N
N
N
11.7
Ch
illi p
owde
r
7.8
12.3
16
.8
N
N
N
11
.8
Chill
ies,
drie
d
10
.0
15.9
6.
2 6.
1 30
.2
31.6
24
6 11
.9
Cinn
amon
bar
k )
(
8.1
3.9
2.2
5.0
23.9
56
.9
364
11.1
0 Ci
nnam
on, g
roun
d )
9.
5 3.
9 3.
2
N
N
N
11.1
1 Cl
oves
, drie
d )
6.
9 6.
0 20
.1
N
N
N
11
.12
Coria
nder
leav
es, f
resh
92.8
2.
4 0.
6
0.9
1.8
20
11.1
3 Co
riand
er se
eds
8.
9 12
.4
17.8
N
N
N
11.1
4 Cu
min
seed
s
8.1
17.8
18
.2
N
N
N
11
.15
Curry
pow
der
8.
5 9.
5 10
.8
23
.0
26.1
23
3 11
.16
Fenn
el se
eds
8.
8 15
.8
14.9
N
N
N
11.1
7 Fe
nugr
eek
seed
s
9.5
23.8
7.
4
N
N
N
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
11.1
8 G
aram
mas
ala
10
.1
15.6
15
.1
N
45
.2
379
11.1
9 G
arlic
pow
der
6.
5 18
.7
1.2
9.
9 42
.7
246
11.2
0 G
inge
r roo
t, fre
sh
10
.5
8.5
3.6
6.8
2.4
68.2
35
6 11
.21
Gin
ger,
fresh
85.7
1.
7 0.
7
N
9.5
49
11.2
2 -
drie
d, g
roun
d
(9.4
) 7.
4 3.
3
N
60.0
25
8 11
.23
Lem
on, b
lack
drie
d
16.3
7.
8 2.
7 5.
3
67.9
32
7 11
.24
Mac
e
15.9
6.
5 24
.4
1.6
3.8
47.8
43
7 11
.25
Min
t, fre
sh
86
.4
3.8
0.7
N
5.
3 43
11
.26
- dr
ied
11
.3
24.8
4.
6
N
34.6
27
9 11
.27
Mus
tard
pow
der
(8
.0)
28.9
28
.7
N
20
.7
452
11.2
8 M
usta
rd se
eds
6.
9 24
.9
28.8
N
N
N
11.2
9 N
utm
eg
14
.3
7.5
36.4
1.
7 11
.6
28.5
47
2 11
.30
Nut
meg
, gro
und
6.
2 5.
8 36
.3
N
N
N
11
.31
Papr
ika
9.
5 14
.8
13.0
N
34.9
28
9 11
.32
Pars
ley,
fres
h 83
.1
3.0
1.3
5.
0 2.
7 34
11
.33
- dr
ied
9.
0 15
.8
7.0
26
.9
14.5
18
1 11
.34
Pepp
er, b
lack
10.5
10
.9
3.3
N
N
N
11
.35
-gro
und
8.
1 12
.0
17.3
N
31.7
31
8 11
.36
- w
hite
11.4
10
.4
2.1
N
N
N
11
.37
Popp
y se
eds
6.
0 20
.6
44.0
N
N
N
54
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
11.3
8 Sa
ffron
11.9
11
.4
5.9
N
61
.5
310
11.3
9 Ta
mar
ind
leav
es, f
resh
70.5
5.
8 2.
1
N
18.2
11
5 11
.40
Tam
arin
d pu
lp
25
.8
3.2
0.3
N
64
.5
273
11.4
1 Th
yme,
fresh
69.3
3.
0 2.
5
N
15.1
95
11
.42
- dr
ied,
gro
und
7.
8 9.
1 7.
4
N
45.3
27
6 11
.43
Turm
eric
13.1
6.
3 5.
1 3.
5 2.
6 69
.4
349
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
11
H
ERBS
& S
PICE
S
11
.1
Alls
pice
, gro
und
66
0 11
0 7.
1 0
0.1
0.1
2.9
0 11
.2
Ani
se se
eds
65
0 44
0 37
.0
0 N
N
N
0
11.3
Ca
raw
ay se
eds
95
0 51
0 32
.3
0 0.
4 0.
4 3.
6 0
11.4
Ca
rdam
om, d
ried
seed
)
(
130
160
5.0
0 0.
2 0.
2 0.
8 0
11.5
Ca
rdam
om, g
roun
d
130
170
100
0 0.
2 0.
2 1.
1 0
11.6
Ce
lery
seed
s
1770
55
0 44
.9
0 N
N
N
0
11.7
Ch
illi p
owde
r
280
300
14.3
0
0.4
0.8
7.9
0 11
.8
Chill
ies,
dried
160
370
2.3
29
0.9
0.4
9.5
50
11.9
Ci
nnam
on b
ark
)(
440
39
17.0
0
0.1
0.4
2.4
0 11
.10
Cinn
amon
, gro
und
)
1230
61
38
.1
0 0.
1 0.
1 1.
3 0
11.1
1 Cl
oves
, drie
d )
73
0 11
0 5.
6 0
0.1
0.3
1.5
0 11
.12
Coria
nder
leav
es, f
resh
98
36
1.9
0 0.
1 0.
1 0.
7 63
11
.13
Coria
nder
seed
s
660
400
8 0
0.2
0.3
2.1
0 11
.14
Cum
in se
eds
97
0 51
0 69
.0
0 0.
6 0.
4 3.
6 0
11.1
5 Cu
rry p
owde
r
640
270
58.7
0
0.3
0.3
3.5
0 11
.16
Fenn
el se
eds
12
00
510
12.3
0
0.4
0.4
10.3
0
11.1
7 Fe
nugr
eek
seed
s
130
340
23.3
0
0.3
0.4
1.3
Tr
55
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
11.3
8 Sa
ffron
11.9
11
.4
5.9
N
61
.5
310
11.3
9 Ta
mar
ind
leav
es, f
resh
70.5
5.
8 2.
1
N
18.2
11
5 11
.40
Tam
arin
d pu
lp
25
.8
3.2
0.3
N
64
.5
273
11.4
1 Th
yme,
fresh
69.3
3.
0 2.
5
N
15.1
95
11
.42
- dr
ied,
gro
und
7.
8 9.
1 7.
4
N
45.3
27
6 11
.43
Turm
eric
13.1
6.
3 5.
1 3.
5 2.
6 69
.4
349
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
11
H
ERBS
& S
PICE
S
11
.1
Alls
pice
, gro
und
66
0 11
0 7.
1 0
0.1
0.1
2.9
0 11
.2
Ani
se se
eds
65
0 44
0 37
.0
0 N
N
N
0
11.3
Ca
raw
ay se
eds
95
0 51
0 32
.3
0 0.
4 0.
4 3.
6 0
11.4
Ca
rdam
om, d
ried
seed
)
(
130
160
5.0
0 0.
2 0.
2 0.
8 0
11.5
Ca
rdam
om, g
roun
d
130
170
100
0 0.
2 0.
2 1.
1 0
11.6
Ce
lery
seed
s
1770
55
0 44
.9
0 N
N
N
0
11.7
Ch
illi p
owde
r
280
300
14.3
0
0.4
0.8
7.9
0 11
.8
Chill
ies,
dried
160
370
2.3
29
0.9
0.4
9.5
50
11.9
Ci
nnam
on b
ark
)(
440
39
17.0
0
0.1
0.4
2.4
0 11
.10
Cinn
amon
, gro
und
)
1230
61
38
.1
0 0.
1 0.
1 1.
3 0
11.1
1 Cl
oves
, drie
d )
73
0 11
0 5.
6 0
0.1
0.3
1.5
0 11
.12
Coria
nder
leav
es, f
resh
98
36
1.9
0 0.
1 0.
1 0.
7 63
11
.13
Coria
nder
seed
s
660
400
8 0
0.2
0.3
2.1
0 11
.14
Cum
in se
eds
97
0 51
0 69
.0
0 0.
6 0.
4 3.
6 0
11.1
5 Cu
rry p
owde
r
640
270
58.7
0
0.3
0.3
3.5
0 11
.16
Fenn
el se
eds
12
00
510
12.3
0
0.4
0.4
10.3
0
11.1
7 Fe
nugr
eek
seed
s
130
340
23.3
0
0.3
0.4
1.3
Tr
56
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
11
.18
Gar
am m
asala
760
390
32.6
0
0.35
0.
33
2.5
0.0
11.1
9 G
arlic
pow
der
65
22
0 3.
9 0
N 0.
12
0.7
0.0
11.2
0 G
inge
r roo
t, fre
sh
22
13
6 2.
8 0
0.02
0.
04
0.9
4.0
11.2
1 G
inge
r, fre
sh
17
27
0.
6 0
0.02
0.
03
0.8
4.0
11.2
2 -
drie
d, g
roun
d
97
140
46.8
0
0.05
0.
19
5.1
0.0
11.2
3 Le
mon
, bla
ck d
ried
19
9 21
6 16
.0
11
.24
Mac
e
180
100
12.6
25
2 0.
25
0.42
1.
4 0.
0 11
.25
Min
t, fre
sh
21
0 75
9.
5 0
0.12
0.
33
1.1
31.0
11
.26
- dr
ied
13
70
490
N 0
N N
N Tr
11
.27
Mus
tard
pow
der
33
0 18
0 9.
5 0
N N
N 0.
0 11
.28
Mus
tard
seed
s
520
840
18.5
0
0.54
0.
38
7.9
0.0
11.2
9 N
utm
eg
12
0 24
0 4.
6 0
0.33
0.
01
1.4
0.0
11.3
0 N
utm
eg, g
roun
d 18
0 21
0 3.
0 0
0.35
0.
06
1.3
0.0
11.3
1 Pa
prik
a
180
350
23.6
0
0.65
1.
74
15.3
0.
0 11
.32
Pars
ley,
fres
h
200
64
7.7
0 0.
23
0.06
1.
0 19
0.0
11.3
3 -
drie
d
1080
34
0 41
.5
0 (0
.33)
0.
32
5.4
120.
0 11
.34
Pepp
er, b
lack
43
0 17
0 11
.2
0 0.
11
0.24
1.
1 0.
0 11
.35
grou
nd
15
0 29
0 34
.1
0 0.
33
0.92
8.
7 0.
0 11
.36
- w
hite
27
0 18
0 14
.3
0 0.
02
0.13
0.
2 0.
0 11
.37
Popp
y se
eds
15
80
840
11.1
0
0.85
0.
17
1.0
0.0
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
11
.38
Saffr
on
11
0 25
0 11
.1
0 N
N N
0.0
11.3
9 Ta
mar
ind
leave
s, fre
sh
30
0 81
5.
2 0
0.24
0.
10
4.1
3.0
11.4
0 Ta
mar
ind
pulp
110
110
4.2
5
0.07
0.
7 3.
0 11
.41
Thym
e, fre
sh
63
0 67
N
0 0.
16
N N
Tr
11.4
2 -
drie
d, g
roun
d
1890
20
0 12
3.6
0 N
0.40
4.
9 0.
0 11
.43
Turm
eric
150
282
14.8
3
0.03
0.
00
2.3
0.0
57
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
11
.18
Gar
am m
asala
760
390
32.6
0
0.35
0.
33
2.5
0.0
11.1
9 G
arlic
pow
der
65
22
0 3.
9 0
N 0.
12
0.7
0.0
11.2
0 G
inge
r roo
t, fre
sh
22
13
6 2.
8 0
0.02
0.
04
0.9
4.0
11.2
1 G
inge
r, fre
sh
17
27
0.
6 0
0.02
0.
03
0.8
4.0
11.2
2 -
drie
d, g
roun
d
97
140
46.8
0
0.05
0.
19
5.1
0.0
11.2
3 Le
mon
, bla
ck d
ried
19
9 21
6 16
.0
11
.24
Mac
e
180
100
12.6
25
2 0.
25
0.42
1.
4 0.
0 11
.25
Min
t, fre
sh
21
0 75
9.
5 0
0.12
0.
33
1.1
31.0
11
.26
- dr
ied
13
70
490
N 0
N N
N Tr
11
.27
Mus
tard
pow
der
33
0 18
0 9.
5 0
N N
N 0.
0 11
.28
Mus
tard
seed
s
520
840
18.5
0
0.54
0.
38
7.9
0.0
11.2
9 N
utm
eg
12
0 24
0 4.
6 0
0.33
0.
01
1.4
0.0
11.3
0 N
utm
eg, g
roun
d 18
0 21
0 3.
0 0
0.35
0.
06
1.3
0.0
11.3
1 Pa
prik
a
180
350
23.6
0
0.65
1.
74
15.3
0.
0 11
.32
Pars
ley,
fres
h
200
64
7.7
0 0.
23
0.06
1.
0 19
0.0
11.3
3 -
drie
d
1080
34
0 41
.5
0 (0
.33)
0.
32
5.4
120.
0 11
.34
Pepp
er, b
lack
43
0 17
0 11
.2
0 0.
11
0.24
1.
1 0.
0 11
.35
grou
nd
15
0 29
0 34
.1
0 0.
33
0.92
8.
7 0.
0 11
.36
- w
hite
27
0 18
0 14
.3
0 0.
02
0.13
0.
2 0.
0 11
.37
Popp
y se
eds
15
80
840
11.1
0
0.85
0.
17
1.0
0.0
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
11
.38
Saffr
on
11
0 25
0 11
.1
0 N
N N
0.0
11.3
9 Ta
mar
ind
leave
s, fre
sh
30
0 81
5.
2 0
0.24
0.
10
4.1
3.0
11.4
0 Ta
mar
ind
pulp
110
110
4.2
5
0.07
0.
7 3.
0 11
.41
Thym
e, fre
sh
63
0 67
N
0 0.
16
N N
Tr
11.4
2 -
drie
d, g
roun
d
1890
20
0 12
3.6
0 N
0.40
4.
9 0.
0 11
.43
Turm
eric
150
282
14.8
3
0.03
0.
00
2.3
0.0
58
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
12
BEVE
RAG
ES
12.1
A
pple
juic
e
88.3
0.
1 0.
0 0.
2
11.4
46
12
.2
App
le ju
ice,
fresh
81.9
0.
4 0.
1 0.
1 0.
3 17
.2
72
12.3
A
pple
juic
e, un
swee
tene
d
88.0
0.
1 0.
1
Tr
9.9
38
12.4
A
pric
ot ju
ice
87
.0
0.6
0.1
0.6
11
.7
50
12.5
A
rabi
c cof
fee
99
.0
0.1
0.0
0.2
0.
6 4
12.6
Ba
nana
juci
ce, f
resh
76.2
1.
4 0.
1 0.
5 0.
8 21
.0
91
12.7
Ca
rrot j
uice
92.3
0.
5 0.
1
N 5.
7 24
12
.8
Carro
t jui
ce, f
resh
91.3
0.
7 0.
1 0.
8 0.
2 7.
0 31
12
.9
Coco
a pow
der
3.
4 18
.5
21.7
11
.5
312
12.1
0 m
ade u
p w
ith w
hole
milk
84.6
3.
4 4.
2
0.2
6.8
76
12.1
1 Co
ffee g
roun
d, ro
aste
d
4.1
10.4
15
.4
28.5
28
7 12
.12
Coffe
e, in
stant
3.4
14.6
0.
0
11
.0
100
12.1
3 Co
ffeem
ate
3.
0 2.
7 34
.9
0.
0 57
.3
540
12.1
4 Co
la d
rinks
89.8
Tr
0.
0
0.0
10.5
39
12
.15
Diet
carb
onate
d dr
inks
)
(
100.
0 0.
0 0.
0
12
.16
Drin
king
choc
olat
e pow
der
2.
1 5.
5 6.
0
77
.0
366
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
12.1
7 m
ade u
p w
ith w
hole
milk
80.9
3.
4 4.
1
Tr
10.6
90
12
.18
Gra
pe ju
ice,
unsw
eete
ned
85
.4
0.3
0.1
0.
0 11
.7
46
12.1
9 G
rape
s jui
ce, s
wee
tene
d
84.2
0.
2 0.
0 0.
3
15.3
62
12
.20
Gra
pefru
it ca
nned
89
.8
0.3
Tr
0.
0 7.
9 31
12
.21
cann
ed sw
eete
ned
87
.3
0.5
Tr
0.
0 9.
7 38
12
.22
Gra
pefru
it ju
ice,
unsw
eete
ned
89
.4
0.4
0.1
Tr
8.
3 33
12
.23
Gua
va ju
ice,
fresh
90.0
0.
4 26
.0
0.3
1.9
6.8
31
12.2
4 H
orlic
ks p
owde
r
2.5
12.4
4.
0
N 78
.0
378
12.2
5 m
ade u
p w
ith w
hole
milk
78.6
4.
2 3.
9
Tr
12.7
99
12
.26
Kiw
i jui
ce, f
resh
86.4
0.
5 0.
4 0.
4 0.
8 11
.5
52
12.2
7 Le
mon
juic
e
91.4
0.
3 Tr
0.1
1.6
7 12
.28
Lem
onad
e, bo
ttled
94.6
Tr
0.
0
0.0
5.6
21
12.2
9 Li
me j
uice
cord
ial,
undi
lute
d
70.5
0.
1 0.
0
0.0
29.8
11
2 12
.30
Milk
shak
e pow
der
0.
5 1.
3 1.
6
Tr
98.3
38
8 12
.31
mad
e up
with
who
le m
ilk
81
.9
3.1
3.7
Tr
11
.1
87
12.3
2 M
ixed
frui
t jui
ce, f
resh
80.8
1.
4 0.
5 0.
5 0.
4 16
.4
76
12.3
3 M
ango
juic
e, fre
sh
83
.0
0.4
0.1
0.2
0.5
15.9
66
12
.34
Ora
nge d
rink,
und
ilute
d
71.2
Tr
0.
0
0.0
28.5
10
7 12
.35
Ora
nge j
uice
, fre
sh
84
.6
0.4
0.1
0.2
0.3
14.4
61
12
.36
Ora
nge j
uice
, uns
wee
tene
d
89.2
0.
5 0.
1
0.1
8.8
36
59
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
12
BEVE
RAG
ES
12.1
A
pple
juic
e
88.3
0.
1 0.
0 0.
2
11.4
46
12
.2
App
le ju
ice,
fresh
81.9
0.
4 0.
1 0.
1 0.
3 17
.2
72
12.3
A
pple
juic
e, un
swee
tene
d
88.0
0.
1 0.
1
Tr
9.9
38
12.4
A
pric
ot ju
ice
87
.0
0.6
0.1
0.6
11
.7
50
12.5
A
rabi
c cof
fee
99
.0
0.1
0.0
0.2
0.
6 4
12.6
Ba
nana
juci
ce, f
resh
76.2
1.
4 0.
1 0.
5 0.
8 21
.0
91
12.7
Ca
rrot j
uice
92.3
0.
5 0.
1
N 5.
7 24
12
.8
Carro
t jui
ce, f
resh
91.3
0.
7 0.
1 0.
8 0.
2 7.
0 31
12
.9
Coco
a pow
der
3.
4 18
.5
21.7
11
.5
312
12.1
0 m
ade u
p w
ith w
hole
milk
84.6
3.
4 4.
2
0.2
6.8
76
12.1
1 Co
ffee g
roun
d, ro
aste
d
4.1
10.4
15
.4
28.5
28
7 12
.12
Coffe
e, in
stant
3.4
14.6
0.
0
11
.0
100
12.1
3 Co
ffeem
ate
3.
0 2.
7 34
.9
0.
0 57
.3
540
12.1
4 Co
la d
rinks
89.8
Tr
0.
0
0.0
10.5
39
12
.15
Diet
carb
onate
d dr
inks
)
(
100.
0 0.
0 0.
0
12
.16
Drin
king
choc
olat
e pow
der
2.
1 5.
5 6.
0
77
.0
366
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Fo
od
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
12.1
7 m
ade u
p w
ith w
hole
milk
80.9
3.
4 4.
1
Tr
10.6
90
12
.18
Gra
pe ju
ice,
unsw
eete
ned
85
.4
0.3
0.1
0.
0 11
.7
46
12.1
9 G
rape
s jui
ce, s
wee
tene
d
84.2
0.
2 0.
0 0.
3
15.3
62
12
.20
Gra
pefru
it ca
nned
89
.8
0.3
Tr
0.
0 7.
9 31
12
.21
cann
ed sw
eete
ned
87
.3
0.5
Tr
0.
0 9.
7 38
12
.22
Gra
pefru
it ju
ice,
unsw
eete
ned
89
.4
0.4
0.1
Tr
8.
3 33
12
.23
Gua
va ju
ice,
fresh
90.0
0.
4 26
.0
0.3
1.9
6.8
31
12.2
4 H
orlic
ks p
owde
r
2.5
12.4
4.
0
N 78
.0
378
12.2
5 m
ade u
p w
ith w
hole
milk
78.6
4.
2 3.
9
Tr
12.7
99
12
.26
Kiw
i jui
ce, f
resh
86.4
0.
5 0.
4 0.
4 0.
8 11
.5
52
12.2
7 Le
mon
juic
e
91.4
0.
3 Tr
0.1
1.6
7 12
.28
Lem
onad
e, bo
ttled
94.6
Tr
0.
0
0.0
5.6
21
12.2
9 Li
me j
uice
cord
ial,
undi
lute
d
70.5
0.
1 0.
0
0.0
29.8
11
2 12
.30
Milk
shak
e pow
der
0.
5 1.
3 1.
6
Tr
98.3
38
8 12
.31
mad
e up
with
who
le m
ilk
81
.9
3.1
3.7
Tr
11
.1
87
12.3
2 M
ixed
frui
t jui
ce, f
resh
80.8
1.
4 0.
5 0.
5 0.
4 16
.4
76
12.3
3 M
ango
juic
e, fre
sh
83
.0
0.4
0.1
0.2
0.5
15.9
66
12
.34
Ora
nge d
rink,
und
ilute
d
71.2
Tr
0.
0
0.0
28.5
10
7 12
.35
Ora
nge j
uice
, fre
sh
84
.6
0.4
0.1
0.2
0.3
14.4
61
12
.36
Ora
nge j
uice
, uns
wee
tene
d
89.2
0.
5 0.
1
0.1
8.8
36
60
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
12.3
7 O
valti
ne p
owde
r
2.0
9.0
2.7
N
79.4
35
8 12
.38
mad
e up
with
who
le m
ilk
78
.5
3.8
3.8
Tr
12
.9
97
12.3
9 Pi
neap
ple j
uice
, fre
sh
85
.2
0.2
0.1
0.2
0.4
14.0
57
12
.40
Pine
appl
e jui
ce,u
nsw
eete
ned
87
.8
0.3
0.1
Tr
10
.5
41
12.4
1 Ri
bena
, und
ilute
d
40.3
0.
1 0.
0
0.0
60.8
22
8 12
.42
Stra
wbe
ry ju
ice, f
resh
80.4
0.
2 0.
2 0.
2 0.
4 18
.7
77
12.4
3 Te
a, pl
ain
88
.9
0.0
0.0
0.0
0.6
0.0
12
.44
Tom
ato ju
ice
93
.8
0.8
Tr
0.
6 3.
0 14
12
.45
Wate
rmel
lon
juic
e, fre
sh
89
.1
0.6
0.5
0.2
0.3
9.8
42
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
12
BE
VERA
GES
12
.1
App
le ju
ice
1
7 1.
3
12.2
A
pple
juice
, fre
sh
98
0.1
12
.3
App
le ju
ice, u
nsw
eete
ned
7
5 0.
1 0
0.01
0.
01
0.1
12
.4
Apr
icot
juic
e
1 23
1.
0
12.5
A
rabi
c cof
fee
12.6
Ba
nana
juci
ce, f
resh
36
0.
1
12.7
Ca
rrot j
uice
16
25
0.2
0 0.
03
0.07
0.
7 6.
0 12
.8
Carro
t jui
ce, f
resh
9
0.2
12
.9
Coco
a pow
der
13
0 66
0 10
.5
3 0.
16
0.06
1.
7 0.
0 12
.10
mad
e up
with
who
le m
ilk
11
0 10
0 0.
2 50
0.
04
0.15
0.
1 Tr
12
.11
Coffe
e gro
und,
roas
ted
13
0 16
0 4.
1 0
0.
20
10.0
0.
0 12
.12
Coffe
e, in
stant
160
350
4.4
0 0.
00
0.11
22
.0
0.0
12.1
3 Co
ffeem
ate
4
350
N 0
0.00
1.
00
0.0
0.0
12.1
4 Co
la d
rinks
4 15
Tr
0
0.00
0.
00
0.0
0.0
12.1
5 D
iet ca
rbon
ated
drin
ks
)(
10
0 0
0.0
12
.16
Drin
king
choc
olat
e pow
der
33
19
0 2.
4 0
0.06
0.
04
0.5
0.0
12.1
7 m
ade u
p w
ith w
hole
milk
110
99
0.2
47
0.04
0.
14
0.1
Tr
61
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Food
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
12.3
7 O
valti
ne p
owde
r
2.0
9.0
2.7
N
79.4
35
8 12
.38
mad
e up
with
who
le m
ilk
78
.5
3.8
3.8
Tr
12
.9
97
12.3
9 Pi
neap
ple j
uice
, fre
sh
85
.2
0.2
0.1
0.2
0.4
14.0
57
12
.40
Pine
appl
e jui
ce,u
nsw
eete
ned
87
.8
0.3
0.1
Tr
10
.5
41
12.4
1 Ri
bena
, und
ilute
d
40.3
0.
1 0.
0
0.0
60.8
22
8 12
.42
Stra
wbe
ry ju
ice, f
resh
80.4
0.
2 0.
2 0.
2 0.
4 18
.7
77
12.4
3 Te
a, pl
ain
88
.9
0.0
0.0
0.0
0.6
0.0
12
.44
Tom
ato ju
ice
93
.8
0.8
Tr
0.
6 3.
0 14
12
.45
Wate
rmel
lon
juic
e, fre
sh
89
.1
0.6
0.5
0.2
0.3
9.8
42
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
Min
eral
s Vi
tam
ins
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
12
BE
VERA
GES
12
.1
App
le ju
ice
1
7 1.
3
12.2
A
pple
juice
, fre
sh
98
0.1
12
.3
App
le ju
ice, u
nsw
eete
ned
7
5 0.
1 0
0.01
0.
01
0.1
12
.4
Apr
icot
juic
e
1 23
1.
0
12.5
A
rabi
c cof
fee
12.6
Ba
nana
juci
ce, f
resh
36
0.
1
12.7
Ca
rrot j
uice
16
25
0.2
0 0.
03
0.07
0.
7 6.
0 12
.8
Carro
t jui
ce, f
resh
9
0.2
12
.9
Coco
a pow
der
13
0 66
0 10
.5
3 0.
16
0.06
1.
7 0.
0 12
.10
mad
e up
with
who
le m
ilk
11
0 10
0 0.
2 50
0.
04
0.15
0.
1 Tr
12
.11
Coffe
e gro
und,
roas
ted
13
0 16
0 4.
1 0
0.
20
10.0
0.
0 12
.12
Coffe
e, in
stant
160
350
4.4
0 0.
00
0.11
22
.0
0.0
12.1
3 Co
ffeem
ate
4
350
N 0
0.00
1.
00
0.0
0.0
12.1
4 Co
la d
rinks
4 15
Tr
0
0.00
0.
00
0.0
0.0
12.1
5 D
iet ca
rbon
ated
drin
ks
)(
10
0 0
0.0
12
.16
Drin
king
choc
olat
e pow
der
33
19
0 2.
4 0
0.06
0.
04
0.5
0.0
12.1
7 m
ade u
p w
ith w
hole
milk
110
99
0.2
47
0.04
0.
14
0.1
Tr
62
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N
)(
Min
eral
s Vi
tam
ins
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
12
.18
Grap
e jui
ce, u
nswe
etene
d
19
7 0.
9 0
Tr
0.01
0.
1 14
.0
12.1
9 Gr
apes
juice
swee
tened
11
6
1.0
12
.20
Grap
efru
it ca
nned
9
12
0.3
0 0.
04
0.01
0.
2 28
.0
12.2
1 ca
nned
swee
tened
9 12
0.
3 0
0.04
0.
01
0.2
29.0
12
.22
Grap
efru
it ju
ice, u
nswe
etene
d
14
8 0.
2 0
0.04
0.
01
0.2
31.0
12
.23
Guav
a jui
ce, f
resh
4
0.1
12
.24
Horli
cks p
owde
r
430
300
1.4
600
0.96
1.
28
14.4
0.
0 12
.25
mad
e up
with
who
le m
ilk
15
0 11
0 0.
2 11
5 0.
14
0.29
1.
7 Tr
12
.26
Kiwi
juice
, fre
sh
13
0.1
12
.27
Lem
on ju
ice
7
7 0.
1 0
0.03
0.
01
0.1
36.0
12
.28
Lem
onad
e, bo
ttled
5 Tr
Tr
0
Tr
Tr
Tr
Tra
12.2
9 Li
me j
uice
cord
ial, u
ndilu
ted
9
5 0.
3 0
Tr
Tr
Tr
Tr
12.3
0 M
ilk sh
ake p
owde
r
8 53
2.
0 Tr
Tr
0.
02
0.2
0.0
12.3
1 m
ade u
p wi
th w
hole
milk
110
89
0.2
48
0.04
0.
16
0.1
1.0
12.3
2 M
ixed
frui
t jui
ce, f
resh
59
0.
1
12.3
3 M
ango
juice
, fre
sh
15
0.0
12
.34
Oran
ge d
rink,
und
iluted
8 2
0.1
0 Tr
Tr
Tr
Tr
b 12
.35
Oran
ge ju
ice, f
resh
15
0.
0
12.3
6 Or
ange
juice
, uns
weete
ned
10
8
0.2
0 0.
08
0.02
0.
2 39
.0
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N
)
(
Min
eral
s Vi
tam
ins
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
12
.37
Ovalt
ine p
owde
r
83
430
1.9
625
1.00
1.
30
15.0
0.
0 12
.38
mad
e up
with
who
le m
ilk
11
0 13
0 0.
3 11
5 0.
14
0.28
1.
7 Tr
12
.39
Pine
appl
e jui
ce, f
resh
11
0.
1
12.4
0 Pi
neap
ple j
uice
,uns
weete
ned
8
6 0.
2 0
0.06
0.
01
0.1
11.0
12
.41
Ribe
na, u
ndilu
ted
5
6 0.
4 0
N N
7.8c
78
c 12
.42
Stra
wber
y jui
ce, f
resh
6
0.1
12
.43
Tea,
plain
12.4
4 To
mato
juice
10
10
0.4
0 0.
02
0.02
0.
7 8.
0 12
.45
Wate
rmell
on ju
ice, f
resh
11
0.
1
63
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N
)(
Min
eral
s Vi
tam
ins
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
12
.18
Grap
e jui
ce, u
nswe
etene
d
19
7 0.
9 0
Tr
0.01
0.
1 14
.0
12.1
9 Gr
apes
juice
swee
tened
11
6
1.0
12
.20
Grap
efru
it ca
nned
9
12
0.3
0 0.
04
0.01
0.
2 28
.0
12.2
1 ca
nned
swee
tened
9 12
0.
3 0
0.04
0.
01
0.2
29.0
12
.22
Grap
efru
it ju
ice, u
nswe
etene
d
14
8 0.
2 0
0.04
0.
01
0.2
31.0
12
.23
Guav
a jui
ce, f
resh
4
0.1
12
.24
Horli
cks p
owde
r
430
300
1.4
600
0.96
1.
28
14.4
0.
0 12
.25
mad
e up
with
who
le m
ilk
15
0 11
0 0.
2 11
5 0.
14
0.29
1.
7 Tr
12
.26
Kiwi
juice
, fre
sh
13
0.1
12
.27
Lem
on ju
ice
7
7 0.
1 0
0.03
0.
01
0.1
36.0
12
.28
Lem
onad
e, bo
ttled
5 Tr
Tr
0
Tr
Tr
Tr
Tra
12.2
9 Li
me j
uice
cord
ial, u
ndilu
ted
9
5 0.
3 0
Tr
Tr
Tr
Tr
12.3
0 M
ilk sh
ake p
owde
r
8 53
2.
0 Tr
Tr
0.
02
0.2
0.0
12.3
1 m
ade u
p wi
th w
hole
milk
110
89
0.2
48
0.04
0.
16
0.1
1.0
12.3
2 M
ixed
frui
t jui
ce, f
resh
59
0.
1
12.3
3 M
ango
juice
, fre
sh
15
0.0
12
.34
Oran
ge d
rink,
und
iluted
8 2
0.1
0 Tr
Tr
Tr
Tr
b 12
.35
Oran
ge ju
ice, f
resh
15
0.
0
12.3
6 Or
ange
juice
, uns
weete
ned
10
8
0.2
0 0.
08
0.02
0.
2 39
.0
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 10
0g E
DIBL
E PO
RTIO
N
)
(
Min
eral
s Vi
tam
ins
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
12
.37
Ovalt
ine p
owde
r
83
430
1.9
625
1.00
1.
30
15.0
0.
0 12
.38
mad
e up
with
who
le m
ilk
11
0 13
0 0.
3 11
5 0.
14
0.28
1.
7 Tr
12
.39
Pine
appl
e jui
ce, f
resh
11
0.
1
12.4
0 Pi
neap
ple j
uice
,uns
weete
ned
8
6 0.
2 0
0.06
0.
01
0.1
11.0
12
.41
Ribe
na, u
ndilu
ted
5
6 0.
4 0
N N
7.8c
78
c 12
.42
Stra
wber
y jui
ce, f
resh
6
0.1
12
.43
Tea,
plain
12.4
4 To
mato
juice
10
10
0.4
0 0.
02
0.02
0.
7 8.
0 12
.45
Wate
rmell
on ju
ice, f
resh
11
0.
1
64
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. F
ood
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
13
LOCA
L FA
ST F
OO
D
13
.1
Chee
se &
egg
bake
ry
) (
39
.0
14.4
10
.7
1.8
2.2
31.9
28
1.7
13.2
Ch
eese
bak
ery
) (
32
.2
14.8
9.
9 2.
0 1.
3 39
.9
307.
9 13
.3
Grill
ed ch
icken
(Tik
kah)
60.0
30
.4
6.0
2.1
0.7
0.8
182.
0 13
.4
Grill
ed m
eat (
Tikk
ah)
50
.9
28.6
15
.8
2.4
1.5
0.8
266.
0 13
.5
Labn
eh b
aker
y )
(
43.5
7.
3 10
.6
1.0
2.6
35.0
26
4.5
13.6
M
ahiaw
ah b
aker
y )
(
29.5
8.
6 6.
4 1.
9 1.
8 51
.9
299.
2 13
.7
Min
ced
chick
en (k
ofta
) )
(
56.2
25
.2
15.4
2.
5 0.
7 0.
0 24
2.0
13.8
M
ince
d m
eat (
Kofta
) )
(
55.0
26
.7
14.3
2.
5 1.
2 0.
3 24
2.0
13.9
Po
tato
chop
s(frie
d)
67
.7
2.6
4.9
1.7
2.5
20.6
13
6.7
13.1
0 Sa
mos
a,che
ese
22
.0
13.1
27
.0
4.4
1.8
31.7
42
9.0
13.1
1 Sa
mos
a,veg
etabl
e
47.6
5.
8 12
.1
2.4
2.9
29.2
26
0.0
13.1
2 Sh
awar
ma,
chic
ken
49.4
15
.9
11.2
1.
8 1.
6 20
.1
251.
0 13
.13
Shaw
arm
a,mea
t (be
ef)
50
.3
16.9
9.
4 1.
8 3.
1 18
.5
238.
0 13
.14
Span
ish w
ith la
bneh
bak
ery
)
(
54.2
5.
6 7.
2 1.
4 2.
2 29
.4
205.
2 13
.15
Span
ish w
ith m
eat b
read
) (
55
.4
7.6
6.2
1.5
2.6
26.8
19
3.3
13.1
6 Sp
anish
bak
ery
) (
49
.8
6.9
7.0
1.4
2.4
32.6
22
0.6
13.1
7 Th
yme b
aker
y(Za
tar)
)
(
18.8
8.
4 14
.6
1.4
1.0
55.9
38
8.6
13.1
8 Th
yme w
ith ch
eese
bak
ery
)
(
32.1
13
.9
10.3
2.
1 1.
2 40
.5
309.
9
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
13
LO
CAL
FAST
FO
OD
13.1
Ch
eese
& eg
g ba
kery
)
(
488
8.
7
13.2
Ch
eese
bak
ery
) (
16
2
9.1
13
.3
Grill
ed ch
icken
(Tik
kah)
28
260
1.2
22
0.07
0.
25
12.1
13.4
Gr
illed
mea
t (Ti
kkah
)
42
203
4.6
8 0.
05
0.05
5.
1
13.5
La
bneh
bak
ery
) (
51
0.9
13
.6
Mah
iawah
bak
ery
) (
53
1.1
13
.7
Min
ced
chick
en (k
ofta
) )
(
44
224
2.2
13
0.09
0.
06
8.6
13
.8
Min
ced
mea
t (Ko
fta)
) (
39
20
6 4.
4 16
0.
07
0.08
5.
2
13.9
Po
tato
chop
s(frie
d)
16
0.1
13
.10
Sam
osa,c
hees
e
219
202
4.0
48
0.06
0.
14
1.2
13
.11
Sam
osa,v
egeta
ble
25
87
0.
3 3
0.07
0.
01
1.4
13
.12
Shaw
arm
a, ch
icke
n
24
15
1 2.
8 10
0.
10
0.10
4.
8
13.1
3 Sh
awar
ma,m
eat (
beef
)
28
178
3.5
2 0.
11
0.09
3.
7
13.1
4 Sp
anish
with
labn
eh b
aker
y
) (
11
0.7
13
.15
Span
ish w
ith m
eat b
read
) (
25
0.4
13
.16
Span
ish b
aker
y )
(
41
0.
9
13.1
7 Th
yme b
aker
y(Za
tar)
)
(
169
3.
5
13.1
8 Th
yme w
ith ch
eese
bak
ery
)
(
46
0.
5
65
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. F
ood
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
13
LOCA
L FA
ST F
OO
D
13
.1
Chee
se &
egg
bake
ry
) (
39
.0
14.4
10
.7
1.8
2.2
31.9
28
1.7
13.2
Ch
eese
bak
ery
) (
32
.2
14.8
9.
9 2.
0 1.
3 39
.9
307.
9 13
.3
Grill
ed ch
icken
(Tik
kah)
60.0
30
.4
6.0
2.1
0.7
0.8
182.
0 13
.4
Grill
ed m
eat (
Tikk
ah)
50
.9
28.6
15
.8
2.4
1.5
0.8
266.
0 13
.5
Labn
eh b
aker
y )
(
43.5
7.
3 10
.6
1.0
2.6
35.0
26
4.5
13.6
M
ahiaw
ah b
aker
y )
(
29.5
8.
6 6.
4 1.
9 1.
8 51
.9
299.
2 13
.7
Min
ced
chick
en (k
ofta
) )
(
56.2
25
.2
15.4
2.
5 0.
7 0.
0 24
2.0
13.8
M
ince
d m
eat (
Kofta
) )
(
55.0
26
.7
14.3
2.
5 1.
2 0.
3 24
2.0
13.9
Po
tato
chop
s(frie
d)
67
.7
2.6
4.9
1.7
2.5
20.6
13
6.7
13.1
0 Sa
mos
a,che
ese
22
.0
13.1
27
.0
4.4
1.8
31.7
42
9.0
13.1
1 Sa
mos
a,veg
etabl
e
47.6
5.
8 12
.1
2.4
2.9
29.2
26
0.0
13.1
2 Sh
awar
ma,
chic
ken
49.4
15
.9
11.2
1.
8 1.
6 20
.1
251.
0 13
.13
Shaw
arm
a,mea
t (be
ef)
50
.3
16.9
9.
4 1.
8 3.
1 18
.5
238.
0 13
.14
Span
ish w
ith la
bneh
bak
ery
)
(
54.2
5.
6 7.
2 1.
4 2.
2 29
.4
205.
2 13
.15
Span
ish w
ith m
eat b
read
) (
55
.4
7.6
6.2
1.5
2.6
26.8
19
3.3
13.1
6 Sp
anish
bak
ery
) (
49
.8
6.9
7.0
1.4
2.4
32.6
22
0.6
13.1
7 Th
yme b
aker
y(Za
tar)
)
(
18.8
8.
4 14
.6
1.4
1.0
55.9
38
8.6
13.1
8 Th
yme w
ith ch
eese
bak
ery
)
(
32.1
13
.9
10.3
2.
1 1.
2 40
.5
309.
9
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
13
LO
CAL
FAST
FO
OD
13.1
Ch
eese
& eg
g ba
kery
)
(
488
8.
7
13.2
Ch
eese
bak
ery
) (
16
2
9.1
13
.3
Grill
ed ch
icken
(Tik
kah)
28
260
1.2
22
0.07
0.
25
12.1
13.4
Gr
illed
mea
t (Ti
kkah
)
42
203
4.6
8 0.
05
0.05
5.
1
13.5
La
bneh
bak
ery
) (
51
0.9
13
.6
Mah
iawah
bak
ery
) (
53
1.1
13
.7
Min
ced
chick
en (k
ofta
) )
(
44
224
2.2
13
0.09
0.
06
8.6
13
.8
Min
ced
mea
t (Ko
fta)
) (
39
20
6 4.
4 16
0.
07
0.08
5.
2
13.9
Po
tato
chop
s(frie
d)
16
0.1
13
.10
Sam
osa,c
hees
e
219
202
4.0
48
0.06
0.
14
1.2
13
.11
Sam
osa,v
egeta
ble
25
87
0.
3 3
0.07
0.
01
1.4
13
.12
Shaw
arm
a, ch
icke
n
24
15
1 2.
8 10
0.
10
0.10
4.
8
13.1
3 Sh
awar
ma,m
eat (
beef
)
28
178
3.5
2 0.
11
0.09
3.
7
13.1
4 Sp
anish
with
labn
eh b
aker
y
) (
11
0.7
13
.15
Span
ish w
ith m
eat b
read
) (
25
0.4
13
.16
Span
ish b
aker
y )
(
41
0.
9
13.1
7 Th
yme b
aker
y(Za
tar)
)
(
169
3.
5
13.1
8 Th
yme w
ith ch
eese
bak
ery
)
(
46
0.
5
66
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. F
ood
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
14
WES
TERN
FAS
T FO
OD
14.1
Be
ef b
urge
r with
chee
se
48
.4
15.0
13
.0
2.6
2.9
20.2
26
0 14
.2
Beef
bur
ger w
ithou
t che
ese
49
.9
12.5
11
.5
1.8
1.5
22.8
25
1 14
.3
Chick
en b
urge
r with
chee
se
44
.8
13.8
15
.1
2.5
2.0
21.8
28
6 14
.4
Chick
en b
urge
r with
out c
hees
e
45.8
12
.3
14.3
2.
1 1.
8 23
.7
280
14.5
Fi
sh b
urge
r
51.6
10
.3
11.7
1.
7 2.
4 22
.6
238
14.6
Fr
ench
fries
30.4
4.
4 17
.3
1.9
1.1
44.9
34
9 14
.7
Grill
ed ch
iken
sand
wich
61.9
11
.8
6.1
1.8
1.6
16.8
17
0 14
.8
Hotd
og
47
.0
11.5
17
.1
2.0
2.1
20.3
28
3 14
.9
Kent
acke
y ch
icken
fried
47.2
20
.8
15.1
3.
1 0.
8 13
.1
271
14.1
0 Ke
ntac
key
chick
en n
ugge
ts
49.8
18
.1
15.3
1.
9 0.
2 14
.8
269
14.1
1 Nu
ggets
)
(
51.3
17
.9
13.6
2.
8 0.
8 13
.6
252
14.1
2 Pi
zza,
chick
en
47
.1
13.2
8.
9 2.
4 2.
1 26
.3
246
14.1
3 Pi
zza,
mac
ron
(laza
nia)
63.2
10
.4
11.0
2.
0 1.
7 11
.8
187
14.1
4 Pi
zza,
vege
tabl
e
50.0
10
.3
8.7
2.4
1.9
26.7
23
4 14
.15
Pizz
a, m
eat
48
.4
12.0
9.
5 2.
7 0.
8 26
.6
243
14.1
6 Pi
zza,
supe
r sup
rem
e
45.5
12
.1
11.4
2.
2 1.
7 27
.3
260
14.1
7 Ro
ast b
eef s
andw
ich
54
.0
15.3
9.
2 2.
3 1.
4 17
.8
217
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
(
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
14
W
ESTE
RN F
AST
FOO
D
14
.1
Beef
bur
ger w
ith ch
eese
112
73
1.5
6 0.
08
0.07
2.
2 2.
0 14
.2
Beef
bur
ger w
ithou
t che
ese
67
10
6 2.
5 4
0.08
0.
04
2.3
14
.3
Chick
en b
urge
r with
chee
se
10
0 16
0 0.
9 38
0.
13
0.07
3.
2 1.
0 14
.4
Chick
en b
urge
r with
out c
hees
e
64
54
0.6
10
0.09
0.
04
3.6
14
.5
Fish
bur
ger
86
2.0
14
.6
Fren
ch fr
ies
19
0.8
14
.7
Grill
ed ch
iken
sand
wich
43
1.
9
14.8
Ho
tdog
11
2.
9
14.9
Ke
ntac
key
chick
en fr
ied
21
6
1.7
14
.10
Kent
acke
y ch
icken
nug
gets
16
6
1.8
14
.11
Nugg
ets
)(
16
27
3 0.
9 8
0.10
0.
03
6.6
2.0
14.1
2 Pi
zza,
chick
en
14
8 16
1 1.
0 38
0.
13
0.10
1.
6 1.
0 14
.13
Pizz
a, m
acro
n (la
zani
a)
21
4
0.9
14
.14
Pizz
a, ve
geta
ble
15
3 16
9 1.
1 55
0.
09
0.10
1.
0 1.
0 14
.15
Pizz
a, m
eat
14
7 16
1 1.
3 32
0.
06
0.10
1.
1 2.
0 14
.16
Pizz
a, su
per s
upre
me
14
3
1.8
14
.17
Roas
t bee
f san
dwic
h
11
3.
1
67
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F FO
ODS
PER
100
g ED
IBLE
PO
RTIO
N )
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. F
ood
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
14
WES
TERN
FAS
T FO
OD
14.1
Be
ef b
urge
r with
chee
se
48
.4
15.0
13
.0
2.6
2.9
20.2
26
0 14
.2
Beef
bur
ger w
ithou
t che
ese
49
.9
12.5
11
.5
1.8
1.5
22.8
25
1 14
.3
Chick
en b
urge
r with
chee
se
44
.8
13.8
15
.1
2.5
2.0
21.8
28
6 14
.4
Chick
en b
urge
r with
out c
hees
e
45.8
12
.3
14.3
2.
1 1.
8 23
.7
280
14.5
Fi
sh b
urge
r
51.6
10
.3
11.7
1.
7 2.
4 22
.6
238
14.6
Fr
ench
fries
30.4
4.
4 17
.3
1.9
1.1
44.9
34
9 14
.7
Grill
ed ch
iken
sand
wich
61.9
11
.8
6.1
1.8
1.6
16.8
17
0 14
.8
Hotd
og
47
.0
11.5
17
.1
2.0
2.1
20.3
28
3 14
.9
Kent
acke
y ch
icken
fried
47.2
20
.8
15.1
3.
1 0.
8 13
.1
271
14.1
0 Ke
ntac
key
chick
en n
ugge
ts
49.8
18
.1
15.3
1.
9 0.
2 14
.8
269
14.1
1 Nu
ggets
)
(
51.3
17
.9
13.6
2.
8 0.
8 13
.6
252
14.1
2 Pi
zza,
chick
en
47
.1
13.2
8.
9 2.
4 2.
1 26
.3
246
14.1
3 Pi
zza,
mac
ron
(laza
nia)
63.2
10
.4
11.0
2.
0 1.
7 11
.8
187
14.1
4 Pi
zza,
vege
tabl
e
50.0
10
.3
8.7
2.4
1.9
26.7
23
4 14
.15
Pizz
a, m
eat
48
.4
12.0
9.
5 2.
7 0.
8 26
.6
243
14.1
6 Pi
zza,
supe
r sup
rem
e
45.5
12
.1
11.4
2.
2 1.
7 27
.3
260
14.1
7 Ro
ast b
eef s
andw
ich
54
.0
15.3
9.
2 2.
3 1.
4 17
.8
217
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
(
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
14
W
ESTE
RN F
AST
FOO
D
14
.1
Beef
bur
ger w
ith ch
eese
112
73
1.5
6 0.
08
0.07
2.
2 2.
0 14
.2
Beef
bur
ger w
ithou
t che
ese
67
10
6 2.
5 4
0.08
0.
04
2.3
14
.3
Chick
en b
urge
r with
chee
se
10
0 16
0 0.
9 38
0.
13
0.07
3.
2 1.
0 14
.4
Chick
en b
urge
r with
out c
hees
e
64
54
0.6
10
0.09
0.
04
3.6
14
.5
Fish
bur
ger
86
2.0
14
.6
Fren
ch fr
ies
19
0.8
14
.7
Grill
ed ch
iken
sand
wich
43
1.
9
14.8
Ho
tdog
11
2.
9
14.9
Ke
ntac
key
chick
en fr
ied
21
6
1.7
14
.10
Kent
acke
y ch
icken
nug
gets
16
6
1.8
14
.11
Nugg
ets
)(
16
27
3 0.
9 8
0.10
0.
03
6.6
2.0
14.1
2 Pi
zza,
chick
en
14
8 16
1 1.
0 38
0.
13
0.10
1.
6 1.
0 14
.13
Pizz
a, m
acro
n (la
zani
a)
21
4
0.9
14
.14
Pizz
a, ve
geta
ble
15
3 16
9 1.
1 55
0.
09
0.10
1.
0 1.
0 14
.15
Pizz
a, m
eat
14
7 16
1 1.
3 32
0.
06
0.10
1.
1 2.
0 14
.16
Pizz
a, su
per s
upre
me
14
3
1.8
14
.17
Roas
t bee
f san
dwic
h
11
3.
1
68
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
15
M
ISCE
LLAN
EOUS
15
.1
Baki
ng p
owde
r
1130
84
30
Tr
0 Tr
Tr
Tr
0.
0 15
.2
Choc
olate
,milk
220
240
1.6
Tr
0.10
0.
23
0.2
0.0
15.3
Ch
ocol
ate,p
lain
38
14
0 2.
4 0
0.07
0.
08
0.4
0.0
15.4
Fr
uit g
ums
36
0 4
4.2
0 0.
00
0.00
0.
0 0.
0 15
.5
Halaw
ah te
hine
h )
(
35
271
3.0
0 0.
35
0.05
1.
5 0.
0 15
.6
Hone
y
15
16
0.8
0 0.
01
0.07
0.
2 4.
0 15
.7
Jam
, fru
it wi
th se
eds
24
18
1.
5 0
Tr
Tr
Tr
10.0
15
.8
Jam
, sto
ne fr
uit
12
18
1.
0 0
Tr
Tr
Tr
Tr
15.9
M
arm
alade
35
13
0.6
4 Tr
Tr
Tr
10
.0
15.1
0 M
ayon
naise
16
59
0.7
80
0.06
0.
11
Tr
0.0
15.1
1 M
ustar
d, sm
ooth
70
190
2.9
0 N
N N
0.0
15.1
2 Da
te sy
rup
20
52
2.
7
15.1
3 Pa
stille
s (
40
Tr
1.
4 0
0.00
0.
00
0.0
0.0
15.1
4 Pi
ckled
man
go
55
31
6.
3
15.1
5 Po
pcor
n, p
lain
)(
10
17
0 1.
1 0
0.00
0.
00
0.0
0.0
15.1
6 T
ehin
eh
61
69
2 7.
2
15.1
7 To
ffees
, mix
ed
95
64
1.
5 0
0.00
0.
00
0.0
0.0
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
()
()
()
()
()
()
()
()
15
.18
Tom
ato p
aste,
(salt
ed, c
anne
d)
44
10
.6
340
0.12
0.
10
1.8
22.0
15.1
9 To
mato
ketc
hup
12
18
0.
8 16
5 0.
09
0.07
2.
2 11
.0
15.2
0 Vi
nega
r
15
32
0.5
0 0.
00
0.00
0.
0 0.
0
69
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No
. Fo
od
Arab
ic Na
me
Calci
um
Phos
phor
us
Iron
Re
tinol
Th
iam
in
Ribo
flavi
n Ni
acin
Vi
tam
in C
mg
mg
mg
µg
mg
mg
mg
mg
()
()
()
()
()
()
()
()
15
M
ISCE
LLAN
EOUS
15
.1
Baki
ng p
owde
r
1130
84
30
Tr
0 Tr
Tr
Tr
0.
0 15
.2
Choc
olate
,milk
220
240
1.6
Tr
0.10
0.
23
0.2
0.0
15.3
Ch
ocol
ate,p
lain
38
14
0 2.
4 0
0.07
0.
08
0.4
0.0
15.4
Fr
uit g
ums
36
0 4
4.2
0 0.
00
0.00
0.
0 0.
0 15
.5
Halaw
ah te
hine
h )
(
35
271
3.0
0 0.
35
0.05
1.
5 0.
0 15
.6
Hone
y
15
16
0.8
0 0.
01
0.07
0.
2 4.
0 15
.7
Jam
, fru
it wi
th se
eds
24
18
1.
5 0
Tr
Tr
Tr
10.0
15
.8
Jam
, sto
ne fr
uit
12
18
1.
0 0
Tr
Tr
Tr
Tr
15.9
M
arm
alade
35
13
0.6
4 Tr
Tr
Tr
10
.0
15.1
0 M
ayon
naise
16
59
0.7
80
0.06
0.
11
Tr
0.0
15.1
1 M
ustar
d, sm
ooth
70
190
2.9
0 N
N N
0.0
15.1
2 Da
te sy
rup
20
52
2.
7
15.1
3 Pa
stille
s (
40
Tr
1.
4 0
0.00
0.
00
0.0
0.0
15.1
4 Pi
ckled
man
go
55
31
6.
3
15.1
5 Po
pcor
n, p
lain
)(
10
17
0 1.
1 0
0.00
0.
00
0.0
0.0
15.1
6 T
ehin
eh
61
69
2 7.
2
15.1
7 To
ffees
, mix
ed
95
64
1.
5 0
0.00
0.
00
0.0
0.0
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
FOO
DS P
ER 1
00g
EDIB
LE P
ORT
ION
)
(
M
iner
als
Vita
min
s
No.
Food
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
()
()
()
()
()
()
()
()
15
.18
Tom
ato p
aste,
(salt
ed, c
anne
d)
44
10
.6
340
0.12
0.
10
1.8
22.0
15.1
9 To
mato
ketc
hup
12
18
0.
8 16
5 0.
09
0.07
2.
2 11
.0
15.2
0 Vi
nega
r
15
32
0.5
0 0.
00
0.00
0.
0 0.
0
70
FOOD COMPOSITON TABLES
SECTION TWO
COMPOSITION OF
COMPOSITE DISHES COMMONLY CONSUMED
IN BAHRAIN
PR
OXI
MAT
E CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
)
(
No.
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
Co
mpo
site D
ish
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
1 A
aloo
57.8
2.
1 19
.7
1.7
2.2
16.5
25
2 2
Aal
oo ch
ab
56
.7
6.6
13.3
1.
5 2.
6 19
.3
223
3 A
asee
dah
51
.8
4.3
11.9
0.
4 2.
0 29
.6
243
4 A
igal
ee
22
.1
10.1
9.
4 1.
1 0.
6 56
.7
352
5 Ba
jela
h
75.0
6.
2 1.
0 0.
7 0.
8 16
.3
99
6 Ba
laal
eet
57
.1
5.5
6.1
0.3
0.6
30.4
19
9 7
Beth
eeth
17.6
2.
6 6.
4 1.
0 1.
4 71
.0
352
8 Bi
riyan
i Lah
am
58
.2
8.1
6.4
1.2
0.7
25.4
19
2 9
Cheb
ah R
ebia
n
74.1
5.
2 2.
5 1.
3 0.
6 16
.3
109
10
Custa
rd
80
.7
2.8
3.1
0.7
0.1
12.6
90
11
D
ahal
77.6
4.
5 2.
5 1.
3 0.
9 13
.2
93
12
Elba
h
73.9
4.
3 3.
3 0.
5 0.
2 17
.8
118
13
Faal
ooda
h
79.0
0.
9 0.
9 0.
6 0.
2 18
.4
85
14
Gel
lab
43
.8
3.1
25.0
0.
3 3.
8 24
.0
333
15
Ham
burg
ers (
hom
e mad
e)
53
.5
19.3
17
.1
2.2
1.8
6.1
256
16
Har
eese
81.0
5.
1 1.
5 1.
4 0.
5 10
.5
76
17
Hes
so
73.0
2.
9 7.
1 0.
4 1.
7 14
.9
135
18
Jere
esh
Rebi
an
74
.1
3.3
4.8
1.5
0.5
15.8
12
0
71
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
SECTION TWO
COMPOSITION OF
COMPOSITE DISHES COMMONLY CONSUMED
IN BAHRAIN
PR
OXI
MAT
E CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
)
(
No.
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
Co
mpo
site D
ish
Arab
ic Na
me
g g
g g
g g
Kca
l
()
()
()
()
()
()
()
1 A
aloo
57.8
2.
1 19
.7
1.7
2.2
16.5
25
2 2
Aal
oo ch
ab
56
.7
6.6
13.3
1.
5 2.
6 19
.3
223
3 A
asee
dah
51
.8
4.3
11.9
0.
4 2.
0 29
.6
243
4 A
igal
ee
22
.1
10.1
9.
4 1.
1 0.
6 56
.7
352
5 Ba
jela
h
75.0
6.
2 1.
0 0.
7 0.
8 16
.3
99
6 Ba
laal
eet
57
.1
5.5
6.1
0.3
0.6
30.4
19
9 7
Beth
eeth
17.6
2.
6 6.
4 1.
0 1.
4 71
.0
352
8 Bi
riyan
i Lah
am
58
.2
8.1
6.4
1.2
0.7
25.4
19
2 9
Cheb
ah R
ebia
n
74.1
5.
2 2.
5 1.
3 0.
6 16
.3
109
10
Custa
rd
80
.7
2.8
3.1
0.7
0.1
12.6
90
11
D
ahal
77.6
4.
5 2.
5 1.
3 0.
9 13
.2
93
12
Elba
h
73.9
4.
3 3.
3 0.
5 0.
2 17
.8
118
13
Faal
ooda
h
79.0
0.
9 0.
9 0.
6 0.
2 18
.4
85
14
Gel
lab
43
.8
3.1
25.0
0.
3 3.
8 24
.0
333
15
Ham
burg
ers (
hom
e mad
e)
53
.5
19.3
17
.1
2.2
1.8
6.1
256
16
Har
eese
81.0
5.
1 1.
5 1.
4 0.
5 10
.5
76
17
Hes
so
73.0
2.
9 7.
1 0.
4 1.
7 14
.9
135
18
Jere
esh
Rebi
an
74
.1
3.3
4.8
1.5
0.5
15.8
12
0
72
FOOD COMPOSITON TABLES
PRO
XIM
ATE
COM
POSI
TIO
N O
F CO
MPO
SITE
DIS
HES
CO
NSUM
ED IN
BAH
RAIN
(PER
100
g ED
IBLE
PO
RTIO
N)
)
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Com
posit
e Dish
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
19
Kab
ab
42
.9
8.1
12.6
1.
5 1.
2 33
.7
281
20
Kee
ma
77
.2
7.5
4.5
2.2
1.2
7.4
100
21
Kha
bees
ah
29
.7
3.5
6.3
0.3
1.6
58.6
30
5 22
K
hanf
aroo
sh
32
.3
6.3
10.1
0.
4 0.
9 50
.1
316
23
Lega
imaa
t
42.5
3.
0 9.
5 0.
2 0.
5 44
.4
275
24
Loob
ah
76
.4
5.9
0.9
0.8
0.9
15.1
92
25
M
adro
ubah
Reb
ian
79
.1
3.3
3.3
0.8
0.3
13.2
96
26
M
acar
ona
69
.8
7.4
3.9
1.2
0.9
16.8
13
2 27
M
achb
ous D
ajaj
62.4
5.
0 6.
0 1.
1 0.
3 25
.2
175
28
Mah
amer
42.9
2.
9 4.
0 0.
8 0.
4 49
.0
244
29
Mah
labi
yyeh
75.9
2.
9 2.
9 0.
6 0.
1 17
.6
108
30
Mar
kouk
ah D
ajaj
65.6
5.
6 4.
1 1.
4 0.
6 22
.7
150
31
Mas
ley
Laha
m
60
.3
6.6
4.2
1.9
0.2
26.8
17
1 32
M
omow
ash
Rebi
an
66
.2
4.6
4.0
2.6
0.6
22.0
14
2 33
N
ekhe
e
75.0
5.
0 2.
0 1.
6 1.
4 15
.0
98
34
Qad
ah A
l-Eid
53.0
8.
5 11
.8
1.2
1.3
24.2
23
7 35
Q
urs A
l-Taa
bi
35
.0
6.7
18.9
0.
5 2.
0 36
.9
345
36
Sago
70.7
1.
0 2.
2 0.
1 0.
5 25
.5
126
37
Salo
onah
Daj
aj
82
.3
7.3
4.4
1.7
0.8
3.6
83
PRO
XIM
ATE
COM
POSI
TIO
N O
F CO
MPO
SITE
DIS
HES
CO
NSUM
ED IN
BAH
RAIN
(PER
100
g ED
IBLE
PO
RTIO
N)
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Co
mpo
site D
ish
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
38
Salo
onah
Sam
ek
83
.8
7.0
5.8
2.3
0.6
0.5
82
39
Sam
bosa
(hom
e mad
e)
47
.8
6.6
10.0
1.
4 1.
6 32
.6
247
40
Sam
ek M
agle
e
60.0
23
.7
13.0
3.
0 0.
3 -
211
41
Shai
lani
60.5
3.
1 3.
8 0.
8 0.
5 31
.3
172
42
Thar
eed
75
.0
6.8
3.5
2.0
0.6
12.1
10
7
43
Tikk
ah, m
eat
55
.1
35.3
3.
9 3.
7 0.
8 1.
2 18
1
73
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
PRO
XIM
ATE
COM
POSI
TIO
N O
F CO
MPO
SITE
DIS
HES
CO
NSUM
ED IN
BAH
RAIN
(PER
100
g ED
IBLE
PO
RTIO
N)
)
(
Wat
er
Prot
ein
Fat
Ash
Fibr
e Ca
rboh
ydra
te
Ener
gy
No.
Com
posit
e Dish
Ar
abic
Nam
e g
g g
g g
g K
cal
(
) (
) (
) (
) (
) (
) (
)
19
Kab
ab
42
.9
8.1
12.6
1.
5 1.
2 33
.7
281
20
Kee
ma
77
.2
7.5
4.5
2.2
1.2
7.4
100
21
Kha
bees
ah
29
.7
3.5
6.3
0.3
1.6
58.6
30
5 22
K
hanf
aroo
sh
32
.3
6.3
10.1
0.
4 0.
9 50
.1
316
23
Lega
imaa
t
42.5
3.
0 9.
5 0.
2 0.
5 44
.4
275
24
Loob
ah
76
.4
5.9
0.9
0.8
0.9
15.1
92
25
M
adro
ubah
Reb
ian
79
.1
3.3
3.3
0.8
0.3
13.2
96
26
M
acar
ona
69
.8
7.4
3.9
1.2
0.9
16.8
13
2 27
M
achb
ous D
ajaj
62.4
5.
0 6.
0 1.
1 0.
3 25
.2
175
28
Mah
amer
42.9
2.
9 4.
0 0.
8 0.
4 49
.0
244
29
Mah
labi
yyeh
75.9
2.
9 2.
9 0.
6 0.
1 17
.6
108
30
Mar
kouk
ah D
ajaj
65.6
5.
6 4.
1 1.
4 0.
6 22
.7
150
31
Mas
ley
Laha
m
60
.3
6.6
4.2
1.9
0.2
26.8
17
1 32
M
omow
ash
Rebi
an
66
.2
4.6
4.0
2.6
0.6
22.0
14
2 33
N
ekhe
e
75.0
5.
0 2.
0 1.
6 1.
4 15
.0
98
34
Qad
ah A
l-Eid
53.0
8.
5 11
.8
1.2
1.3
24.2
23
7 35
Q
urs A
l-Taa
bi
35
.0
6.7
18.9
0.
5 2.
0 36
.9
345
36
Sago
70.7
1.
0 2.
2 0.
1 0.
5 25
.5
126
37
Salo
onah
Daj
aj
82
.3
7.3
4.4
1.7
0.8
3.6
83
PRO
XIM
ATE
COM
POSI
TIO
N O
F CO
MPO
SITE
DIS
HES
CO
NSUM
ED IN
BAH
RAIN
(PER
100
g ED
IBLE
PO
RTIO
N)
)
(
W
ater
Pr
otein
Fa
t As
h Fi
bre
Carb
ohyd
rate
En
ergy
No
. Co
mpo
site D
ish
Arab
ic Na
me
g g
g g
g g
Kca
l
(
) (
) (
) (
) (
) (
) (
)
38
Salo
onah
Sam
ek
83
.8
7.0
5.8
2.3
0.6
0.5
82
39
Sam
bosa
(hom
e mad
e)
47
.8
6.6
10.0
1.
4 1.
6 32
.6
247
40
Sam
ek M
agle
e
60.0
23
.7
13.0
3.
0 0.
3 -
211
41
Shai
lani
60.5
3.
1 3.
8 0.
8 0.
5 31
.3
172
42
Thar
eed
75
.0
6.8
3.5
2.0
0.6
12.1
10
7
43
Tikk
ah, m
eat
55
.1
35.3
3.
9 3.
7 0.
8 1.
2 18
1
74
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
(
)
M
iner
als
Vita
min
s
No.
Com
posit
e Dish
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
1
Aalo
o
61
59
0.8
0 0.
16
0.07
1.
7 20
.9
2 A
aloo
chab
53
82
1.3
17
0.11
0.
13
1.5
11.4
3
Aas
eeda
h
29
110
1.3
94
0.11
0.
10
1.2
0.6
4 A
igal
ee
41
21
4 2.
4 85
0.
20
0.25
2.
1 0.
0 5
Baje
lah
57
22
0.
7 0
0.07
0.
03
0.9
0.0
6 Ba
laal
eet
51
58
1.
2 48
0.
12
0.16
1.
7 0.
9 7
Beth
eeth
132
327
5.2
369
0.41
0.
11
6.5
0.0
8 Bi
riyan
i Lah
am
52
80
0.
9 9
0.06
0.
08
1.8
3.8
9 Ch
ebah
Reb
ian
16
0 53
2.
1 0
0.10
0.
06
1.2
14.9
10
Cu
stard
128
102
0.1
37
0.04
0.
20
0.1
1.6
11
Dah
al
42
56
1.
9 0
0.13
0.
06
0.7
9.6
12
Elba
h
96
129
0.7
65
0.05
0.
27
0.1
1.0
13
Faal
ooda
h
125
29
0.8
11
0.01
0.
08
0.0
0.5
14
Gell
ab
22
76
0.
8 33
2 0.
09
0.02
1.
1 0.
0 15
H
ambu
rger
s (ho
me m
ade)
46
236
3.9
24
0.13
0.
42
4.7
3.0
16
Har
eese
31
99
1.2
7 0.
11
0.05
1.
9 0.
0 17
H
esso
122
28
5.5
18
0.04
0.
13
0.8
6.6
18
Jere
esh
Rebi
an
33
62
1.
0 15
0.
08
0.04
0.
1 0.
9
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
(
)
M
iner
als
Vita
min
s
No.
Com
posit
e Dish
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
19
K
abab
359
222
10.5
81
0.
52
0.43
4.
0 9.
7 20
K
eem
a
384
962
20.6
0
1.23
1.
79
24.6
19
2.3
21
Kha
bees
ah
82
18
6 2.
3 36
8 0.
19
0.06
1.
2 0.
0 22
K
hanf
aroo
sh
18
5 43
6 3.
4 14
1 0.
22
0.50
1.
0 0.
0 23
Le
gaim
aat
-
- -
- -
- -
- 24
Lo
obah
69
22
1.1
0 0.
10
0.04
1.
4 0.
2 25
M
adro
ubah
Reb
ian
46
23
0.
8 7
0.03
0.
03
0.5
6.2
26
Mac
aron
a
51
81
1.7
0 0.
08
0.12
1.
7 12
.7
27
Mac
hbou
s Daj
aj
35
61
0.
92
15
0.03
0.
06
0.2
0.4
28
Mah
amer
31
37
0.2
11
0.03
0.
01
0.6
0.0
29
Mah
labi
yyeh
137
107
0.2
39
0.05
0.
22
0.2
1.7
30
Mar
kouk
ah D
ajaj
26
97
3.5
12
0.18
0.
08
0.3
1.8
31
Mas
ley
Laha
m
18
70
0.
23
13
0.04
0.
05
0.2
2.7
32
Mom
owas
h Re
bian
53
73
0.11
13
0.
05
0.09
0.
1 0.
5 33
N
ekhe
e
71
81
1.7
0 0.
13
0.04
0.
4 0.
8 34
Q
adah
Al-E
id
80
10
6 1.
6 10
0.
10
0.11
2.
0 4.
5 35
Q
urs A
l-Taa
bi
32
16
1 1.
8 34
0.
17
0.14
1.
8 0.
0 36
Sa
go
18
19
1.
6 0
0.08
0.
05
0.3
0.0
37
Salo
onah
Daj
aj
35
81
0.
8 0
0.09
0.
09
2.9
13.9
75
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
(
)
M
iner
als
Vita
min
s
No.
Com
posit
e Dish
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
1
Aalo
o
61
59
0.8
0 0.
16
0.07
1.
7 20
.9
2 A
aloo
chab
53
82
1.3
17
0.11
0.
13
1.5
11.4
3
Aas
eeda
h
29
110
1.3
94
0.11
0.
10
1.2
0.6
4 A
igal
ee
41
21
4 2.
4 85
0.
20
0.25
2.
1 0.
0 5
Baje
lah
57
22
0.
7 0
0.07
0.
03
0.9
0.0
6 Ba
laal
eet
51
58
1.
2 48
0.
12
0.16
1.
7 0.
9 7
Beth
eeth
132
327
5.2
369
0.41
0.
11
6.5
0.0
8 Bi
riyan
i Lah
am
52
80
0.
9 9
0.06
0.
08
1.8
3.8
9 Ch
ebah
Reb
ian
16
0 53
2.
1 0
0.10
0.
06
1.2
14.9
10
Cu
stard
128
102
0.1
37
0.04
0.
20
0.1
1.6
11
Dah
al
42
56
1.
9 0
0.13
0.
06
0.7
9.6
12
Elba
h
96
129
0.7
65
0.05
0.
27
0.1
1.0
13
Faal
ooda
h
125
29
0.8
11
0.01
0.
08
0.0
0.5
14
Gell
ab
22
76
0.
8 33
2 0.
09
0.02
1.
1 0.
0 15
H
ambu
rger
s (ho
me m
ade)
46
236
3.9
24
0.13
0.
42
4.7
3.0
16
Har
eese
31
99
1.2
7 0.
11
0.05
1.
9 0.
0 17
H
esso
122
28
5.5
18
0.04
0.
13
0.8
6.6
18
Jere
esh
Rebi
an
33
62
1.
0 15
0.
08
0.04
0.
1 0.
9
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
(
)
M
iner
als
Vita
min
s
No.
Com
posit
e Dish
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
19
K
abab
359
222
10.5
81
0.
52
0.43
4.
0 9.
7 20
K
eem
a
384
962
20.6
0
1.23
1.
79
24.6
19
2.3
21
Kha
bees
ah
82
18
6 2.
3 36
8 0.
19
0.06
1.
2 0.
0 22
K
hanf
aroo
sh
18
5 43
6 3.
4 14
1 0.
22
0.50
1.
0 0.
0 23
Le
gaim
aat
-
- -
- -
- -
- 24
Lo
obah
69
22
1.1
0 0.
10
0.04
1.
4 0.
2 25
M
adro
ubah
Reb
ian
46
23
0.
8 7
0.03
0.
03
0.5
6.2
26
Mac
aron
a
51
81
1.7
0 0.
08
0.12
1.
7 12
.7
27
Mac
hbou
s Daj
aj
35
61
0.
92
15
0.03
0.
06
0.2
0.4
28
Mah
amer
31
37
0.2
11
0.03
0.
01
0.6
0.0
29
Mah
labi
yyeh
137
107
0.2
39
0.05
0.
22
0.2
1.7
30
Mar
kouk
ah D
ajaj
26
97
3.5
12
0.18
0.
08
0.3
1.8
31
Mas
ley
Laha
m
18
70
0.
23
13
0.04
0.
05
0.2
2.7
32
Mom
owas
h Re
bian
53
73
0.11
13
0.
05
0.09
0.
1 0.
5 33
N
ekhe
e
71
81
1.7
0 0.
13
0.04
0.
4 0.
8 34
Q
adah
Al-E
id
80
10
6 1.
6 10
0.
10
0.11
2.
0 4.
5 35
Q
urs A
l-Taa
bi
32
16
1 1.
8 34
0.
17
0.14
1.
8 0.
0 36
Sa
go
18
19
1.
6 0
0.08
0.
05
0.3
0.0
37
Salo
onah
Daj
aj
35
81
0.
8 0
0.09
0.
09
2.9
13.9
76
FOOD COMPOSITON TABLES
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
(
)
M
iner
als
Vita
min
s
No.
Com
posit
e Dish
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
38
Sa
loon
ah S
amek
56
105
1.0
10
0.08
0.
13
2.6
12.7
39
Sam
bosa
(hom
e mad
e)
93
21
7 2.
8 10
0.
31
0.08
3.
5 7.
4
40
Sam
ek M
agle
e
42
333
1.3
39
0.14
0.
36
8.2
0.2
41
Shai
lani
21
43
0.2
12
0.03
0.
02
0.6
1.0
42
Thar
eed
49
68
1.
2 0
0.08
0.
08
1.7
8.6
43
Tikk
ah, m
eat
16
35
3 4.
2 0
0.14
0.
47
10.2
2.
4
MIN
ERAL
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
)
(
No.
Pota
ssiu
m
Mag
nesiu
m
Sulp
hur
Chlo
ride
Zinc
Co
pper
So
dium
Com
posit
e Dish
Ar
abic
Nam
e m
g m
g m
g m
g m
g m
g m
g
()
()
()
()
()
()
()
1 A
aloo
792
36
57
593
0.4
0.22
32
9 2
Aal
oo ch
ab
49
4 26
77
56
1 1.
0 0.
16
339
3 A
asee
dah
11
1 32
34
26
0 0.
9 0.
11
170
4 A
igal
ee
19
6 58
86
12
0 1.
9 0.
18
89
5 Ba
jela
h
174
1 0
158
0.0
0.00
13
4 6
Bala
alee
t
146
21
49
192
0.9
0.12
19
5 7
Beth
eeth
1303
18
0 75
10
84
2.6
0.57
43
7 8
Biriy
ani L
aham
221
19
78
1113
1.
4 0.
09
715
9 Ch
ebah
Reb
ian
24
4 45
13
35
6 0.
8 0.
14
323
10
Custa
rd
16
2 13
32
12
4 0.
4 0.
03
69
11
Dah
al
28
6 26
34
54
7 0.
7 0.
15
343
12
Elba
h
149
12
74
111
0.7
0.05
76
13
Fa
aloo
dah
57
4
9 31
0.
1 0.
01
28
14
Gel
lab
78
28
4
603
0.6
0.09
38
7 15
H
ambu
rger
s (ho
me m
ade)
401
37
234
1178
5.
0 0.
23
801
16
Har
eese
128
36
27
604
1.3
0.11
39
0 17
H
esso
29
3 25
23
23
0.
7 0.
01
80
18
Jere
esh
Rebi
an
18
3 42
11
43
8 0.
8 0.
13
318
77
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
AND
VIT
AMIN
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
(
)
M
iner
als
Vita
min
s
No.
Com
posit
e Dish
Ar
abic
Nam
e Ca
lcium
Ph
osph
orus
Ir
on
Retin
ol
Thia
min
Ri
bofla
vin
Niac
in
Vita
min
C
m
g m
g m
g µg
m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
) (
)
38
Sa
loon
ah S
amek
56
105
1.0
10
0.08
0.
13
2.6
12.7
39
Sam
bosa
(hom
e mad
e)
93
21
7 2.
8 10
0.
31
0.08
3.
5 7.
4
40
Sam
ek M
agle
e
42
333
1.3
39
0.14
0.
36
8.2
0.2
41
Shai
lani
21
43
0.2
12
0.03
0.
02
0.6
1.0
42
Thar
eed
49
68
1.
2 0
0.08
0.
08
1.7
8.6
43
Tikk
ah, m
eat
16
35
3 4.
2 0
0.14
0.
47
10.2
2.
4
MIN
ERAL
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
)
(
No.
Pota
ssiu
m
Mag
nesiu
m
Sulp
hur
Chlo
ride
Zinc
Co
pper
So
dium
Com
posit
e Dish
Ar
abic
Nam
e m
g m
g m
g m
g m
g m
g m
g
()
()
()
()
()
()
()
1 A
aloo
792
36
57
593
0.4
0.22
32
9 2
Aal
oo ch
ab
49
4 26
77
56
1 1.
0 0.
16
339
3 A
asee
dah
11
1 32
34
26
0 0.
9 0.
11
170
4 A
igal
ee
19
6 58
86
12
0 1.
9 0.
18
89
5 Ba
jela
h
174
1 0
158
0.0
0.00
13
4 6
Bala
alee
t
146
21
49
192
0.9
0.12
19
5 7
Beth
eeth
1303
18
0 75
10
84
2.6
0.57
43
7 8
Biriy
ani L
aham
221
19
78
1113
1.
4 0.
09
715
9 Ch
ebah
Reb
ian
24
4 45
13
35
6 0.
8 0.
14
323
10
Custa
rd
16
2 13
32
12
4 0.
4 0.
03
69
11
Dah
al
28
6 26
34
54
7 0.
7 0.
15
343
12
Elba
h
149
12
74
111
0.7
0.05
76
13
Fa
aloo
dah
57
4
9 31
0.
1 0.
01
28
14
Gel
lab
78
28
4
603
0.6
0.09
38
7 15
H
ambu
rger
s (ho
me m
ade)
401
37
234
1178
5.
0 0.
23
801
16
Har
eese
128
36
27
604
1.3
0.11
39
0 17
H
esso
29
3 25
23
23
0.
7 0.
01
80
18
Jere
esh
Rebi
an
18
3 42
11
43
8 0.
8 0.
13
318
78
FOOD COMPOSITON TABLES
MIN
ERAL
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
)
(
No.
Pota
ssiu
m
Mag
nesiu
m
Sulp
hur
Chlo
ride
Zinc
Co
pper
So
dium
Co
mpo
site D
ish
Arab
ic Na
me
mg
mg
mg
mg
mg
mg
mg
(
) (
) (
) (
) (
) (
) (
)
19
Kab
ab
89
7 14
1 12
3 12
78
4.2
0.72
10
01
20
Kee
ma
40
37
282
908
8219
19
.3
1.74
52
33
21
Kha
bees
ah
60
0 66
14
9 76
9 0.
2 0.
34
467
22
Kha
nfar
oosh
371
55
300
254
1.6
0.31
25
9 24
M
adro
ubah
Reb
ian
10
6 15
20
38
8 0.
4 0.
05
295
25
Mac
aron
a
278
31
74
894
1.3
0.10
57
9 26
M
achb
ous D
ajaj
20
2 19
74
44
1 0.
7 0.
09
285
27
Mah
amer
44
6 29
34
0.
5 0.
03
17
28
Mah
labiy
yeh
18
4 14
34
10
7 0.
4 0.
03
57
29
Mar
kouk
ah D
ajaj
25
8 40
43
37
2 0.
9 0.
16
231
30
Mas
ley
Laha
m
29
6 28
97
73
5 1.
6 0.
14
476
31
Mom
owas
h Re
bian
190
35
37
746
0.5
0.15
67
2 32
N
ekhe
e
215
46
49
717
0.0
0.21
46
5 33
Q
adah
Al-E
id
35
2 33
94
83
3 1.
5 0.
15
536
34
Qur
s Al-T
aabi
154
49
43
52
1.4
0.15
35
35
Sa
go
98
53
1
9 0.
1 0.
03
5 36
Sa
loon
ah D
ajaj
36
3 24
85
49
2 0.
5 0.
14
310
37
Salo
onah
Sam
ek
32
9 32
96
19
90
0.3
0.11
12
94
MIN
ERAL
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
)
(
No.
Pota
ssiu
m
Mag
nesiu
m
Sulp
hur
Chlo
ride
Zinc
Co
pper
So
dium
Com
posit
e Dish
Ar
abic
Nam
e m
g m
g m
g m
g m
g m
g m
g
(
) (
) (
) (
) (
) (
) (
)
38
Sam
bosa
(hom
e mad
e)
46
7 97
32
10
41
1.7
0.34
65
3
39
Sam
ek M
agle
e
549
63
304
4343
0.
7 0.
22
2879
40
Shail
ani
57
11
36
97
6 0.
5 0.
03
628
41
Thar
eed
30
1 20
65
67
4 1.
2 0.
12
422
42
Tikk
ah, m
eat
69
0 43
37
2 84
6 8.
4 0.
29
593
79
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
MIN
ERAL
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
)
(
No.
Pota
ssiu
m
Mag
nesiu
m
Sulp
hur
Chlo
ride
Zinc
Co
pper
So
dium
Co
mpo
site D
ish
Arab
ic Na
me
mg
mg
mg
mg
mg
mg
mg
(
) (
) (
) (
) (
) (
) (
)
19
Kab
ab
89
7 14
1 12
3 12
78
4.2
0.72
10
01
20
Kee
ma
40
37
282
908
8219
19
.3
1.74
52
33
21
Kha
bees
ah
60
0 66
14
9 76
9 0.
2 0.
34
467
22
Kha
nfar
oosh
371
55
300
254
1.6
0.31
25
9 24
M
adro
ubah
Reb
ian
10
6 15
20
38
8 0.
4 0.
05
295
25
Mac
aron
a
278
31
74
894
1.3
0.10
57
9 26
M
achb
ous D
ajaj
20
2 19
74
44
1 0.
7 0.
09
285
27
Mah
amer
44
6 29
34
0.
5 0.
03
17
28
Mah
labiy
yeh
18
4 14
34
10
7 0.
4 0.
03
57
29
Mar
kouk
ah D
ajaj
25
8 40
43
37
2 0.
9 0.
16
231
30
Mas
ley
Laha
m
29
6 28
97
73
5 1.
6 0.
14
476
31
Mom
owas
h Re
bian
190
35
37
746
0.5
0.15
67
2 32
N
ekhe
e
215
46
49
717
0.0
0.21
46
5 33
Q
adah
Al-E
id
35
2 33
94
83
3 1.
5 0.
15
536
34
Qur
s Al-T
aabi
154
49
43
52
1.4
0.15
35
35
Sa
go
98
53
1
9 0.
1 0.
03
5 36
Sa
loon
ah D
ajaj
36
3 24
85
49
2 0.
5 0.
14
310
37
Salo
onah
Sam
ek
32
9 32
96
19
90
0.3
0.11
12
94
MIN
ERAL
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
)
(
No.
Pota
ssiu
m
Mag
nesiu
m
Sulp
hur
Chlo
ride
Zinc
Co
pper
So
dium
Com
posit
e Dish
Ar
abic
Nam
e m
g m
g m
g m
g m
g m
g m
g
()
()
()
()
()
()
()
38
Sam
bosa
(hom
e mad
e)
46
7 97
32
10
41
1.7
0.34
65
3
39
Sam
ek M
agle
e
549
63
304
4343
0.
7 0.
22
2879
40
Shail
ani
57
11
36
97
6 0.
5 0.
03
628
41
Thar
eed
30
1 20
65
67
4 1.
2 0.
12
422
42
Tikk
ah, m
eat
69
0 43
37
2 84
6 8.
4 0.
29
593
80
FOOD COMPOSITON TABLES
VITA
MIN
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 10
0g E
DIBL
E PO
RTIO
N)
)
(
No.
Vit.
D Tr
ypto
phan
/60
Vit.E
Vi
t. B6
Vi
t. B1
2 Fo
lic ac
id
Biot
in
Pant
o. Ac
id
Co
mpo
site D
ish
Arab
ic Na
me
mg
mg
mg
mg
mg
mg
mg
mg
/
(
) (
) (
) (
) (
) (
) (
) (
)
1
Aalo
o
0.0
0.7
0.1
0.4
0.0
38.3
0.33
0.43
2 Aa
loo c
hab
0.2
1.4
0.3
0.3
0.4
27
.7 3.1
9 0.5
3 3
Aase
edah
0.4
1.1
0.7
0.1
0.3
26.8
5.62
0.47
4 Ai
galee
0.9
2.5
1.1
0.2
0.8
50.0
14.19
1.1
2 5
Bajel
ah
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0 0.0
0 6
Balaa
leet
0.4
0.9
0.4
0.0
0.4
25
.1 6.3
5 0.4
6 7
Beth
eeth
0.4
3.0
1.7
0.5
0.0
103.0
4.6
8 1.6
4 8
Biriy
ani L
aham
0.0
1.5
0.2
0.2
0.4
24.0
1.02
0.40
9 Ch
ebah
Reb
ian
0.0
0.4
0.5
0.1
0.7
33
.3 1.4
8 0.2
3 10
Cu
stard
0.0
0.8
0.1
0.0
0.3
9.5
2.11
0.37
11
Daha
l
0.0
0.8
0.3
0.2
0.0
26.3
0.45
0.36
12
Elba
h
0.6
1.6
0.6
0.1
0.7
21.1
8.89
0.78
13
Faalo
odah
0.0
0.2
0.0
0.0
0.1
2.7
0.6
1 0.1
1 14
Ge
llab
0.3
0.5
1.1
0.1
0.0
15
.8 1.3
5 0.1
6 15
Ha
mbu
rger
s (ho
me m
ade)
0.3
5.1
0.5
0.4
2.4
33.2
4.98
1.03
16
Hare
ese
0.0
1.2
0.3
0.2
0.3
19
.6 1.5
0 0.2
7 17
He
sso
0.2
0.5
0.2
0.0
0.2
6.4
3.1
5 0.2
3 18
Je
rees
h Reb
ian
0.0
0.5
0.4
0.1
0.3
29
.9 1.7
6 0.2
3
VITA
MIN
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 10
0g E
DIBL
E PO
RTIO
N)
)
(
No.
Vit.
D Tr
ypto
phan
/60
Vit.E
Vi
t. B6
Vi
t. B1
2 Fo
lic ac
id
Biot
in
Pant
o. Ac
id
Co
mpo
site D
ish
Arab
ic Na
me
mg
mg
mg
mg
mg
mg
mg
mg
/
(
) (
) (
) (
) (
) (
) (
) (
)
19
Ka
bab
1.0
2.2
0.9
0.1
1.0
20
4.6
14.79
1.1
0 20
Ke
ema
0.0
18
.1 6.6
2.2
7.7
30
7.1
9.34
5.04
21
Khab
eesa
h
0.4
3.3
1.0
0.3
0.0
69.4
1.47
0.48
22
Khan
faro
osh
1.8
6.5
1.6
0.3
1.7
10
8.2
26.53
2.2
0 23
Lo
obah
0.0
0.0
0.0
0.0
0.0
77.1
0.00
0.00
24
Mad
roub
ah R
ebian
0.0
0.3
0.2
0.1
0.3
18.6
0.79
0.16
25
Mac
aron
a 0.0
1.6
0.4
0.1
0.5
25
.7 0.8
8 0.3
3 26
M
achb
ous D
ajaj
0.0
1.2
0.3
0.2
0.0
28
.3 1.7
0 0.4
5 27
M
aham
er
0.0
0.5
0.1
0.1
0.0
16
.1 1.0
9 0.2
2 28
M
ahlab
iyye
h
0.0
0.9
0.1
0.0
0.3
10.1
2.25
0.39
29
Mar
kouk
ah D
ajaj
0.0
1.2
0.7
0.2
0.0
38
.8 2.4
3 0.4
4 30
M
asley
Lah
am
0.0
1.8
0.1
0.2
0.6
35
.6 0.8
7 0.4
0 31
M
omow
ash R
ebian
0.0
0.6
0.3
0.1
0.2
33.6
0.99
0.20
32
Nekh
ee
0.0
0.7
0.0
0.0
0.0
56
.4 0.0
0 0.0
0 33
Qa
dah A
l-Eid
0.0
1.7
0.5
0.2
0.5
37.3
0.80
0.39
34
Qurs
Al-T
aabi
0.4
1.7
0.7
0.2
0.4
38.2
8.22
0.69
35
Sago
0.0
0.0
0.0
0.0
0.0
0.0
0.00
0.00
36
Salo
onah
Daja
j
0.0
1.3
0.4
0.2
0.0
29.4
1.21
0.54
37
Salo
onah
Sam
ek
3.9
1.6
0.5
0.3
2.7
25
.4 2.8
6 0.4
0
81
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
VITA
MIN
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 10
0g E
DIBL
E PO
RTIO
N)
)
(
No.
Vit.
D Tr
ypto
phan
/60
Vit.E
Vi
t. B6
Vi
t. B1
2 Fo
lic ac
id
Biot
in
Pant
o. Ac
id
Co
mpo
site D
ish
Arab
ic Na
me
mg
mg
mg
mg
mg
mg
mg
mg
/
(
) (
) (
) (
) (
) (
) (
) (
)
1
Aalo
o
0.0
0.7
0.1
0.4
0.0
38.3
0.33
0.43
2 Aa
loo c
hab
0.2
1.4
0.3
0.3
0.4
27
.7 3.1
9 0.5
3 3
Aase
edah
0.4
1.1
0.7
0.1
0.3
26.8
5.62
0.47
4 Ai
galee
0.9
2.5
1.1
0.2
0.8
50.0
14.19
1.1
2 5
Bajel
ah
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0 0.0
0 6
Balaa
leet
0.4
0.9
0.4
0.0
0.4
25
.1 6.3
5 0.4
6 7
Beth
eeth
0.4
3.0
1.7
0.5
0.0
103.0
4.6
8 1.6
4 8
Biriy
ani L
aham
0.0
1.5
0.2
0.2
0.4
24.0
1.02
0.40
9 Ch
ebah
Reb
ian
0.0
0.4
0.5
0.1
0.7
33
.3 1.4
8 0.2
3 10
Cu
stard
0.0
0.8
0.1
0.0
0.3
9.5
2.11
0.37
11
Daha
l
0.0
0.8
0.3
0.2
0.0
26.3
0.45
0.36
12
Elba
h
0.6
1.6
0.6
0.1
0.7
21.1
8.89
0.78
13
Faalo
odah
0.0
0.2
0.0
0.0
0.1
2.7
0.6
1 0.1
1 14
Ge
llab
0.3
0.5
1.1
0.1
0.0
15
.8 1.3
5 0.1
6 15
Ha
mbu
rger
s (ho
me m
ade)
0.3
5.1
0.5
0.4
2.4
33.2
4.98
1.03
16
Hare
ese
0.0
1.2
0.3
0.2
0.3
19
.6 1.5
0 0.2
7 17
He
sso
0.2
0.5
0.2
0.0
0.2
6.4
3.1
5 0.2
3 18
Je
rees
h Reb
ian
0.0
0.5
0.4
0.1
0.3
29
.9 1.7
6 0.2
3
VITA
MIN
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 10
0g E
DIBL
E PO
RTIO
N)
)
(
No.
Vit.
D Tr
ypto
phan
/60
Vit.E
Vi
t. B6
Vi
t. B1
2 Fo
lic ac
id
Biot
in
Pant
o. Ac
id
Co
mpo
site D
ish
Arab
ic Na
me
mg
mg
mg
mg
mg
mg
mg
mg
/
(
) (
) (
) (
) (
) (
) (
) (
)
19
Ka
bab
1.0
2.2
0.9
0.1
1.0
20
4.6
14.79
1.1
0 20
Ke
ema
0.0
18
.1 6.6
2.2
7.7
30
7.1
9.34
5.04
21
Khab
eesa
h
0.4
3.3
1.0
0.3
0.0
69.4
1.47
0.48
22
Khan
faro
osh
1.8
6.5
1.6
0.3
1.7
10
8.2
26.53
2.2
0 23
Lo
obah
0.0
0.0
0.0
0.0
0.0
77.1
0.00
0.00
24
Mad
roub
ah R
ebian
0.0
0.3
0.2
0.1
0.3
18.6
0.79
0.16
25
Mac
aron
a 0.0
1.6
0.4
0.1
0.5
25
.7 0.8
8 0.3
3 26
M
achb
ous D
ajaj
0.0
1.2
0.3
0.2
0.0
28
.3 1.7
0 0.4
5 27
M
aham
er
0.0
0.5
0.1
0.1
0.0
16
.1 1.0
9 0.2
2 28
M
ahlab
iyye
h
0.0
0.9
0.1
0.0
0.3
10.1
2.25
0.39
29
Mar
kouk
ah D
ajaj
0.0
1.2
0.7
0.2
0.0
38
.8 2.4
3 0.4
4 30
M
asley
Lah
am
0.0
1.8
0.1
0.2
0.6
35
.6 0.8
7 0.4
0 31
M
omow
ash R
ebian
0.0
0.6
0.3
0.1
0.2
33.6
0.99
0.20
32
Nekh
ee
0.0
0.7
0.0
0.0
0.0
56
.4 0.0
0 0.0
0 33
Qa
dah A
l-Eid
0.0
1.7
0.5
0.2
0.5
37.3
0.80
0.39
34
Qurs
Al-T
aabi
0.4
1.7
0.7
0.2
0.4
38.2
8.22
0.69
35
Sago
0.0
0.0
0.0
0.0
0.0
0.0
0.00
0.00
36
Salo
onah
Daja
j
0.0
1.3
0.4
0.2
0.0
29.4
1.21
0.54
37
Salo
onah
Sam
ek
3.9
1.6
0.5
0.3
2.7
25
.4 2.8
6 0.4
0
82
FOOD COMPOSITON TABLES
VITA
MIN
CO
MPO
SITI
ON
OF
COM
POSI
TE D
ISH
ES C
ONS
UMED
IN B
AHRA
IN (P
ER 1
00g
EDIB
LE P
ORT
ION)
)
(
No.
Vit.
D Tr
ypto
phan
/60
Vit.E
Vi
t. B6
Vi
t. B1
2 Fo
lic a
cid
Biot
in
Pant
o. A
cid
Co
mpo
site D
ish
Arab
ic Na
me
mg
mg
mg
mg
mg
mg
mg
mg
/
(
) (
) (
) (
) (
) (
) (
) (
)
38
Sa
mbo
sa (h
ome m
ade)
0.0
1.7
0.6
0.4
0.0
59.1
3.
79
0.56
39
Sam
ek M
agle
e
15.3
5.
5 0.
3 0.
9 10
.2
14.5
8.
28
1.02
40
Shai
lani
0.0
0.6
0.1
0.1
0.0
20.3
1.
26
0.25
41
Thar
eed
0.
0 1.
3 0.
3 0.
2 0.
4 26
.7
0.64
0.
35
42
Tikk
ah
0.
0 8.
4 0.
3 0.
6 3.
9 28
.0
0.02
1.
37
83
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
SECTION THREE
PROXIMATE, MINERALS,
STEROL AND FATTY ACID COMPOSITION OF LOCAL
FOOD COMMONLY CONSUMED IN BAHRAIN
84
FOOD COMPOSITON TABLES
1. READY- TO- EAT FOOD
Ta
ble 1
: Loc
al, c
omm
on n
ame a
nd m
ain
ingr
edien
ts us
ed in
the r
eady
-to-e
at fo
ods c
onsu
med
in B
ahra
in
Arab
ic Na
me
Loca
l nam
e Co
mm
on n
ame
Num
ber o
f M
ain
ingr
edien
ts
pool
ed sa
mpl
es
Sam
bosa
bilj
ebin
Ch
eese
sam
bosa
3
Chee
se, w
heat
flour
, oil
Sh
awar
ma d
ajaj
Grill
ed ch
icken
sand
wich
3
Chick
en, s
esam
e pas
te, v
egeta
bles
Ti
kkah
daja
j Gr
illed
chick
en
3 Ch
icken
, drie
d lem
on
Ka
bab
leham
Gr
illed
min
ced
mea
t 3
Beef
, cor
iande
r, flo
ur
Sh
awar
ma l
aham
Gr
illed
bee
f san
dwich
3
Beef
, ses
ame p
aste,
veg
etabl
es
Ti
kkah
laha
m
Grill
ed b
eef
3 Be
ef, d
ried
lemon
Ti
kkah
laha
m b
edon
shah
am
Grill
ed b
eef w
ithou
t fat
3 Le
an b
eef,
dried
lem
on
Aa
loo
Potat
o ch
ops
3 Po
tatoe
s, sp
ices,
oil
Sam
bosa
kho
dr
Vege
table
sam
bosa
3
Potat
oes,
onio
ns, p
eas,
whea
t flo
ur, o
il
85
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
1. READY- TO- EAT FOOD
Ta
ble 1
: Loc
al, c
omm
on n
ame a
nd m
ain
ingr
edien
ts us
ed in
the r
eady
-to-e
at fo
ods c
onsu
med
in B
ahra
in
Arab
ic Na
me
Loca
l nam
e Co
mm
on n
ame
Num
ber o
f M
ain
ingr
edien
ts
pool
ed sa
mpl
es
Sam
bosa
bilj
ebin
Ch
eese
sam
bosa
3
Chee
se, w
heat
flour
, oil
Sh
awar
ma d
ajaj
Grill
ed ch
icken
sand
wich
3
Chick
en, s
esam
e pas
te, v
egeta
bles
Ti
kkah
daja
j Gr
illed
chick
en
3 Ch
icken
, drie
d lem
on
Ka
bab
leham
Gr
illed
min
ced
mea
t 3
Beef
, cor
iande
r, flo
ur
Sh
awar
ma l
aham
Gr
illed
bee
f san
dwich
3
Beef
, ses
ame p
aste,
veg
etabl
es
Ti
kkah
laha
m
Grill
ed b
eef
3 Be
ef, d
ried
lemon
Ti
kkah
laha
m b
edon
shah
am
Grill
ed b
eef w
ithou
t fat
3 Le
an b
eef,
dried
lem
on
Aa
loo
Potat
o ch
ops
3 Po
tatoe
s, sp
ices,
oil
Sam
bosa
kho
dr
Vege
table
sam
bosa
3
Potat
oes,
onio
ns, p
eas,
whea
t flo
ur, o
il
86
FOOD COMPOSITON TABLES
Ta
ble 2
: Pro
xim
ate c
ompo
sitio
n of
read
y-to
-eat
food
s con
sum
ed in
Bah
rain
) /
(
Arab
ic Na
me
Com
mon
nam
e W
ater
Pr
otein
Fa
t As
h Fi
ber
Carb
ohyd
rate
En
ergy
(g
) (g
) (g
) (g
) (g
) (g
) K
J K
J
Sa
mbo
sa b
iljeb
in
24.9
2 11
.58
23.9
3 3.
05
1.38
35
.18
402
402
Sh
awar
ma d
ajaj
47
.53
15.8
1 9.
56
1.85
1.
28
23.9
7 24
5 24
5
Ti
kkah
daja
j 61
.18
28.0
9 5.
62
2.39
0.
56
2.16
17
1 17
1
K
abab
leha
m
57.0
4 25
.16
12.9
6 2.
66
0.63
1.
55
223
223
Sh
awar
ma l
aham
49
.58
15.0
6 8.
87
1.69
2.
86
21.9
4 22
7 22
7
Ti
kkah
laha
m
51.1
2 28
.1
14.3
7 2.
11
0.66
3.
64
256
256
Ti
kkah
laha
m b
edon
shah
am
53.9
9 31
.96
8.2
2.16
0.
75
2.94
21
3 21
3
A
aloo
67.7
2.
63
4.86
1.
69
2.52
20
.6
136
136
Sam
bosa
kho
dr
43.9
5.07
13.6
1
1.92
2.21
33.2
9
275
275
Ta
ble 3
: Min
eral
com
posit
ion
of re
ady-
to-e
at fo
ods c
onsu
med
in B
ahra
in (m
g/m
)
)(
Arab
ic Na
me
Loca
l nam
e So
dium
Po
tass
ium
Ca
lcium
M
agne
sium
Ir
on
Copp
er
Zinc
M
anga
nese
Sa
mbo
sa b
iljeb
in
9025
.0
1188
.0
1074
.0
288.
0 08
.4
4.8
18.5
8.
4
Sh
awar
ma d
ajaj
52
79.0
41
76.6
13
84.2
32
3.7
16.9
2.
36
10.3
3.
1
Ti
kkah
daja
j 58
28.1
37
80.3
33
8.5
380.
0 23
.3
2.5
6.90
<0
.000
1
K
abab
leha
m
7559
.2
3839
.8
388.
4 32
0.1
21.2
0.
4 35
.4
<0.0
001
Sh
awar
ma l
aham
48
39.8
32
51.1
12
05.0
32
6.5
24.2
2.
2 18
.6
3.3
Ti
kkah
laha
m
5586
.9
3308
.2
566.
0 32
6.5
24.0
3.
7 25
.1
<0.0
001
Ti
kkah
laha
m b
edon
shah
am
5709
.4
3438
.3
466.
1 32
6.7
62.7
3.
7 32
.7
<0.0
001
A
aloo
4068
.0
1759
.0
163.
0 12
9.0
01.5
0.
9 2.
20
1.7
Sam
bosa
kho
dr
5416
.0
1785
.0
236.
0
333.
0
03.1
2.5
10.3
5.8
87
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 3
: Min
eral
com
posit
ion
of re
ady-
to-e
at fo
ods c
onsu
med
in B
ahra
in (m
g/m
)
)(
Arab
ic Na
me
Loca
l nam
e So
dium
Po
tass
ium
Ca
lcium
M
agne
sium
Ir
on
Copp
er
Zinc
M
anga
nese
Sa
mbo
sa b
iljeb
in
9025
.0
1188
.0
1074
.0
288.
0 08
.4
4.8
18.5
8.
4
Sh
awar
ma d
ajaj
52
79.0
41
76.6
13
84.2
32
3.7
16.9
2.
36
10.3
3.
1
Ti
kkah
daja
j 58
28.1
37
80.3
33
8.5
380.
0 23
.3
2.5
6.90
<0
.000
1
K
abab
leha
m
7559
.2
3839
.8
388.
4 32
0.1
21.2
0.
4 35
.4
<0.0
001
Sh
awar
ma l
aham
48
39.8
32
51.1
12
05.0
32
6.5
24.2
2.
2 18
.6
3.3
Ti
kkah
laha
m
5586
.9
3308
.2
566.
0 32
6.5
24.0
3.
7 25
.1
<0.0
001
Ti
kkah
laha
m b
edon
shah
am
5709
.4
3438
.3
466.
1 32
6.7
62.7
3.
7 32
.7
<0.0
001
A
aloo
4068
.0
1759
.0
163.
0 12
9.0
01.5
0.
9 2.
20
1.7
Sam
bosa
kho
dr
5416
.0
1785
.0
236.
0
333.
0
03.1
2.5
10.3
5.8
88
FOOD COMPOSITON TABLES
Ta
ble 4
: Ste
rol c
ompo
sitio
n of
read
y-to
-eat
food
s con
sum
ed in
Bah
rain
(mg/
100g
)
) /
(
Arab
ic Na
me
Loca
l nam
e Ch
oles
tero
l Ca
mpe
stero
l St
igm
aste
rol
Sito
stero
l
Sa
mbo
sa b
iljeb
in
16.4
4 <1
.00
<0.5
0 8.
77
Sh
awar
ma d
ajaj
43
.66
2.42
<0
.50
9.03
Ti
kkah
daja
j 12
6.46
2.
56
<0.5
0 9.
65
K
abab
leha
m
57.8
6 <1
.00
<0.5
0 <1
.00
Sh
awar
ma l
aham
33
.42
2.46
<0
.50
11.5
7
Ti
kkah
laha
m
163.
05
<1.0
0 <0
.50
4.51
Ti
kkah
laha
m b
edon
shah
am
99.6
5 <1
.00
<0.5
0 <1
.00
A
aloo
<1.0
0 <1
.00
<0.5
0 0.
5
Sam
bosa
kho
dr
<1.0
0
<1.0
0
<0.5
0
2.7
Ta
ble 5
: Fat
ty a
cid p
rofil
e of r
eady
-to-e
at fo
ods c
onsu
med
in B
ahra
in (m
g/10
0g)
)
(
Fatty
Acid
s Sa
mbo
sa
bilje
bin
Shaw
arm
a
daja
j Ti
kkah
da
jaj
Kab
ab
laha
m
Shaw
arm
a la
ham
Ti
kkah
la
ham
Ti
kkah
laha
m
bedo
n sh
aham
Aa
loo
Sam
bosa
kh
odr
Buty
ric ac
id
1.9
- -
- -
- -
- -
Capr
oic a
cid
1.1
- -
- -
- -
- -
Capr
ylic
acid
0.
7 -
- -
- -
- -
- Ca
pric
acid
1.
2 -
- -
- -
- -
- La
uric
acid
1.
6 0.
0 0.
0 0.
1 0.
2 0.
1 0.
1 0.
3 0.
4 M
yrist
ic ac
id
5.0
0.8
0.9
3.1
2.8
3.3
2.8
1.3
1.3
Pent
adec
anoi
c acid
0.
2 0.
1 0.
2 0.
4 0.
3 0.
4 0.
3 0.
0 0.
0 Pe
ntad
ecen
oic a
cid
0.5
0.0
0.1
0.7
0.6
0.7
0.6
0.0
0.0
Palm
itic a
cid
38.7
23
.4
20.8
23
.5
20.1
23
.2
23.3
43
.1
42.7
Pa
lmito
leic
acid
0.
8 5.
6 5.
1 3.
2 2.
5 2.
5 2.
8 0.
0 0.
0 M
arga
ric ac
id
0.3
0.2
0.2
1.7
1.6
2.0
1.9
0.1
0.0
Hep
tade
ceno
ic ac
id
0.2
0.1
0.2
0.9
0.8
0.8
0.9
0.0
0.0
Stea
ric ac
id
7.3
6.2
7.1
20.7
17
.4
24.4
22
.5
4.3
4.5
Olei
c acid
33
.5
38.9
35
.4
39.5
37
.3
36.1
37
.4
41.7
40
.7
Lino
leic
acid
6.
7 22
.1
26.8
3.
4 14
.7
4.5
3.8
8.4
9.5
Lino
lenic
acid
0.
3 1.
6 1.
1 0.
6 0.
9 1.
3 0.
6 0.
2 0.
3 A
rach
idic
acid
0.
0 0.
2 0.
2 0.
9 0.
3 0.
0 1.
1 0.
4 0.
4 G
adol
eic a
cid
0.0
0.5
0.6
0.9
0.3
0.1
0.7
0.2
0.2
Eico
sadi
enoi
c acid
0.
0 0.
0 0.
0 0.
2 0.
0 0.
0 0.
4 0.
0 0.
0 Ei
cosa
trien
oic a
cid
0.0
0.0
0.3
0.0
0.0
0.0
0.2
0.0
0.0
Ara
chid
onic
acid
0.0
0.5
1.0
0.2
0.2
0.6
0.6
0.0
0.0
89
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 4
: Ste
rol c
ompo
sitio
n of
read
y-to
-eat
food
s con
sum
ed in
Bah
rain
(mg/
100g
)
) /
(
Arab
ic Na
me
Loca
l nam
e Ch
oles
tero
l Ca
mpe
stero
l St
igm
aste
rol
Sito
stero
l
Sa
mbo
sa b
iljeb
in
16.4
4 <1
.00
<0.5
0 8.
77
Sh
awar
ma d
ajaj
43
.66
2.42
<0
.50
9.03
Ti
kkah
daja
j 12
6.46
2.
56
<0.5
0 9.
65
K
abab
leha
m
57.8
6 <1
.00
<0.5
0 <1
.00
Sh
awar
ma l
aham
33
.42
2.46
<0
.50
11.5
7
Ti
kkah
laha
m
163.
05
<1.0
0 <0
.50
4.51
Ti
kkah
laha
m b
edon
shah
am
99.6
5 <1
.00
<0.5
0 <1
.00
A
aloo
<1.0
0 <1
.00
<0.5
0 0.
5
Sam
bosa
kho
dr
<1.0
0
<1.0
0
<0.5
0
2.7
Ta
ble 5
: Fat
ty a
cid p
rofil
e of r
eady
-to-e
at fo
ods c
onsu
med
in B
ahra
in (m
g/10
0g)
)
(
Fatty
Acid
s Sa
mbo
sa
bilje
bin
Shaw
arm
a
daja
j Ti
kkah
da
jaj
Kab
ab
laha
m
Shaw
arm
a la
ham
Ti
kkah
la
ham
Ti
kkah
laha
m
bedo
n sh
aham
Aa
loo
Sam
bosa
kh
odr
Buty
ric ac
id
1.9
- -
- -
- -
- -
Capr
oic a
cid
1.1
- -
- -
- -
- -
Capr
ylic
acid
0.
7 -
- -
- -
- -
- Ca
pric
acid
1.
2 -
- -
- -
- -
- La
uric
acid
1.
6 0.
0 0.
0 0.
1 0.
2 0.
1 0.
1 0.
3 0.
4 M
yrist
ic ac
id
5.0
0.8
0.9
3.1
2.8
3.3
2.8
1.3
1.3
Pent
adec
anoi
c acid
0.
2 0.
1 0.
2 0.
4 0.
3 0.
4 0.
3 0.
0 0.
0 Pe
ntad
ecen
oic a
cid
0.5
0.0
0.1
0.7
0.6
0.7
0.6
0.0
0.0
Palm
itic a
cid
38.7
23
.4
20.8
23
.5
20.1
23
.2
23.3
43
.1
42.7
Pa
lmito
leic
acid
0.
8 5.
6 5.
1 3.
2 2.
5 2.
5 2.
8 0.
0 0.
0 M
arga
ric ac
id
0.3
0.2
0.2
1.7
1.6
2.0
1.9
0.1
0.0
Hep
tade
ceno
ic ac
id
0.2
0.1
0.2
0.9
0.8
0.8
0.9
0.0
0.0
Stea
ric ac
id
7.3
6.2
7.1
20.7
17
.4
24.4
22
.5
4.3
4.5
Olei
c acid
33
.5
38.9
35
.4
39.5
37
.3
36.1
37
.4
41.7
40
.7
Lino
leic
acid
6.
7 22
.1
26.8
3.
4 14
.7
4.5
3.8
8.4
9.5
Lino
lenic
acid
0.
3 1.
6 1.
1 0.
6 0.
9 1.
3 0.
6 0.
2 0.
3 A
rach
idic
acid
0.
0 0.
2 0.
2 0.
9 0.
3 0.
0 1.
1 0.
4 0.
4 G
adol
eic a
cid
0.0
0.5
0.6
0.9
0.3
0.1
0.7
0.2
0.2
Eico
sadi
enoi
c acid
0.
0 0.
0 0.
0 0.
2 0.
0 0.
0 0.
4 0.
0 0.
0 Ei
cosa
trien
oic a
cid
0.0
0.0
0.3
0.0
0.0
0.0
0.2
0.0
0.0
Ara
chid
onic
acid
0.0
0.5
1.0
0.2
0.2
0.6
0.6
0.0
0.0
90
FOOD COMPOSITON TABLES
2. BAKERY PRODUCTS
91
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
2. BAKERY PRODUCTS
Ta
ble 1
: Loc
al, c
omm
on n
ames
and
mai
n in
gred
ients
used
in th
e bak
ery
prod
ucts
cons
umed
in B
ahra
in
Arab
ic na
me
Loca
l nam
e Co
mm
on n
ame
Num
ber o
f M
ain
ingr
edien
ts po
oled
sam
ples
Moa
jana
t Bai
dh m
a jeb
in
Chee
se an
d eg
g ba
kery
3
Chee
se, e
gg, b
read
M
oaja
nat b
iljeb
in
Chee
se b
aker
y 3
Chee
se b
read
M
oaja
nat l
eban
ah
Cond
ense
d yo
ghur
t bak
ery
3 Co
nden
sed
yogh
urt,
brea
d
M
oaja
nat m
ehia
wa
Fish
sauc
e bak
ery
3 Fi
sh sa
uce,
spic
es, b
read
M
oaja
nat s
apan
ekh
Span
ish b
aker
y 3
Spin
ach,
spic
es, b
read
M
oaja
nat s
apan
ekh
ma l
eban
ah
Span
ish w
ith co
nden
sed
yogh
urt
3 Co
nden
sed
yogu
rt, sp
inac
h, b
read
M
oaja
nat s
apan
ekh
ma l
aham
Sp
anish
with
mea
t bak
ery
3 Be
ef, s
pina
ch, b
read
M
oaja
nat z
atar
Th
ymes
bak
ery
3 Th
yme s
eeds
, spi
ces,
brea
d
M
oaja
nat z
atar
bilj
ebin
Th
ymes
with
chee
se b
aker
y 3
Thym
e see
ds, s
pice
s, ch
eese
, bre
ad
92
FOOD COMPOSITON TABLES
Ta
ble 2
: Pro
xim
ate c
ompo
sitio
n of
bak
ery
prod
ucts
cons
umed
in B
ahra
in (m
g/10
0g)
)
/(
Arab
ic na
me
Com
mon
nam
e W
ater
(g
) Pr
otein
(g
) Fa
t (g
) As
h (g
) Fi
ber
(g)
Carb
ohyd
rate
(g
) En
ergy
K
cal/1
00g
Chee
se an
d eg
g ba
kery
38
.97
14.3
8 10
.74
1.79
2.
24
31.8
8 28
1.7
Ch
eese
bak
ery
32.1
6 14
.81
9.89
1.
95
1.28
39
.91
307.
9
Co
nden
sed
yogh
urt b
aker
y 43
.52
7.25
10
.6
1.02
2.
59
35.0
2 26
4.5
Fi
sh sa
uce b
aker
y 29
.47
8.56
6.
36
1.86
1.
81
51.9
4 29
9.2
Sp
anish
bak
ery
49.8
6.
88
6.98
1.
38
2.39
32
.57
220.
6
Sp
anish
with
cond
ense
d yo
ghur
t 54
.2
5.63
7.
23
1.38
2.
15
29.4
1 20
5.2
Sp
anish
with
mea
t bak
ery
55.3
6 7.
56
6.2
1.50
2.
57
26.8
1 19
3.3
Th
ymes
bak
ery
18.7
6 8.
44
14.5
9 1.
36
0.97
55
.88
388.
6
Th
ymes
with
chee
se b
aker
y 32
.13
13.9
4 10
.26
2.05
1.
17
40.4
5 30
9.9
Ta
ble 3
: Min
eral
com
posit
ion
of b
aker
y pr
oduc
ts co
nsum
ed in
Bah
rain
(ppm
)
)/
(
Arab
ic Na
me
Com
mon
nam
e Na
K
Ca
M
g Fe
Cu
Zn
M
n
Ch
eese
and
egg
bake
ry
4248
.9
1426
.9
488.
2 29
7.8
8.67
5.
67
11.2
8 3.
20
Ch
eese
bak
ery
33
13.0
17
95.0
16
20.0
20
6.0
9.08
5.
18
13.1
6 4.
76
Co
nden
sed
yogh
urt b
aker
y
3725
.9
1593
.3
512.
3 22
3.1
8.84
4.
30
7.42
3.
14
Fi
sh sa
uce b
aker
y 44
56.7
19
35.3
52
8.3
306.
1 11
.24
5.56
9.
27
4.15
Sp
anish
bak
ery
3205
.8
1634
.5
406.
1 22
8.4
8.5
4.95
7.
56
2.67
Sp
anish
with
cond
ense
d yo
ghur
t 22
81.0
15
80.0
11
25.0
20
0.0
7.44
3.
44
5.39
3.
11
Sp
anish
with
mea
t bak
ery
4089
.5
1847
.2
254.
4 24
1.9
3.58
4.
46
7.72
0.
32
Th
ymes
bak
ery
2954
.0
1821
.0
1694
.0
484.
0 35
.27
11.7
2 7.
43
12.4
1
Th
ymes
with
chee
se b
aker
y 62
43.4
28
24.7
46
4.9
376.
7 5.
44
9.10
12
.12
0.51
93
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 2
: Pro
xim
ate c
ompo
sitio
n of
bak
ery
prod
ucts
cons
umed
in B
ahra
in (m
g/10
0g)
)
/(
Arab
ic na
me
Com
mon
nam
e W
ater
(g
) Pr
otein
(g
) Fa
t (g
) As
h (g
) Fi
ber
(g)
Carb
ohyd
rate
(g
) En
ergy
K
cal/1
00g
Chee
se an
d eg
g ba
kery
38
.97
14.3
8 10
.74
1.79
2.
24
31.8
8 28
1.7
Ch
eese
bak
ery
32.1
6 14
.81
9.89
1.
95
1.28
39
.91
307.
9
Co
nden
sed
yogh
urt b
aker
y 43
.52
7.25
10
.6
1.02
2.
59
35.0
2 26
4.5
Fi
sh sa
uce b
aker
y 29
.47
8.56
6.
36
1.86
1.
81
51.9
4 29
9.2
Sp
anish
bak
ery
49.8
6.
88
6.98
1.
38
2.39
32
.57
220.
6
Sp
anish
with
cond
ense
d yo
ghur
t 54
.2
5.63
7.
23
1.38
2.
15
29.4
1 20
5.2
Sp
anish
with
mea
t bak
ery
55.3
6 7.
56
6.2
1.50
2.
57
26.8
1 19
3.3
Th
ymes
bak
ery
18.7
6 8.
44
14.5
9 1.
36
0.97
55
.88
388.
6
Th
ymes
with
chee
se b
aker
y 32
.13
13.9
4 10
.26
2.05
1.
17
40.4
5 30
9.9
Ta
ble 3
: Min
eral
com
posit
ion
of b
aker
y pr
oduc
ts co
nsum
ed in
Bah
rain
(ppm
)
)/
(
Arab
ic Na
me
Com
mon
nam
e Na
K
Ca
M
g Fe
Cu
Zn
M
n
Ch
eese
and
egg
bake
ry
4248
.9
1426
.9
488.
2 29
7.8
8.67
5.
67
11.2
8 3.
20
Ch
eese
bak
ery
33
13.0
17
95.0
16
20.0
20
6.0
9.08
5.
18
13.1
6 4.
76
Co
nden
sed
yogh
urt b
aker
y
3725
.9
1593
.3
512.
3 22
3.1
8.84
4.
30
7.42
3.
14
Fi
sh sa
uce b
aker
y 44
56.7
19
35.3
52
8.3
306.
1 11
.24
5.56
9.
27
4.15
Sp
anish
bak
ery
3205
.8
1634
.5
406.
1 22
8.4
8.5
4.95
7.
56
2.67
Sp
anish
with
cond
ense
d yo
ghur
t 22
81.0
15
80.0
11
25.0
20
0.0
7.44
3.
44
5.39
3.
11
Sp
anish
with
mea
t bak
ery
4089
.5
1847
.2
254.
4 24
1.9
3.58
4.
46
7.72
0.
32
Th
ymes
bak
ery
2954
.0
1821
.0
1694
.0
484.
0 35
.27
11.7
2 7.
43
12.4
1
Th
ymes
with
chee
se b
aker
y 62
43.4
28
24.7
46
4.9
376.
7 5.
44
9.10
12
.12
0.51
94
FOOD COMPOSITON TABLES
Ta
ble 4
: Ste
rol c
ompo
sitio
n of
bak
ery
prod
ucts
cons
umed
in B
ahra
in (m
g/10
0g)
)
/(
Ar
abic
Nam
e Co
mm
on n
ame
Chol
este
rol
Cam
peste
rol
Stig
mas
tero
l Si
toste
rol
Chee
se an
d eg
g ba
kery
88
.54
7.89
<
0.50
22
.0
Ch
eese
bak
ery
19
.84
3.39
<
0.50
13
.85
Co
nden
sed
yogh
urt b
aker
y
14.8
7 <1
.00
<0.
50
8.37
Fi
sh sa
uce b
aker
y 3.
71
4.27
<
0.50
18
.01
Sp
anish
bak
ery
<1.0
0 3.
04
<0.
50
20.2
1
Sp
anish
with
cond
ense
d yo
ghur
t 9.
16
2.19
<
0.50
13
.23
Sp
anish
with
mea
t bak
ery
4.27
<1
.00
<0.
50
5.91
Th
ymes
bak
ery
<1.0
0 5.
43
<0.
50
26.7
Th
ymes
with
chee
se b
aker
y 3.
59
<1.0
0 <
0.50
<1
.00
Ta
ble 5
: Fat
ty a
cid p
rofil
e of b
aker
y pr
oduc
ts co
nsum
ed in
Bah
rain
(mg/
100g
) )
/(
Fatty
Acid
s Ch
eese
and
eg
g ba
kery
Ch
eese
Ba
kery
Cond
ense
d Yo
ghur
t ba
kery
Fish
Sa
uce
bake
ry
Span
ish
Bake
ry
Span
ish w
ith
cond
ense
d yo
ghur
t
Span
ish w
ith
mea
t bak
ery
Thym
es
Bake
ry
Thym
es
with
chee
se
bake
ry
Buty
ric ac
id
2.5
3.2
3.4
- -
2.3
- -
3.1
Capr
oic a
cid
1.6
1.9
2 -
- 1.
3 -
- 1.
9 Ca
pryl
ic ac
id
0.8
1 1.
1 -
- 0.
7 -
- 1
Capr
ic ac
id
1.7
2.1
2.2
- -
1.3
- -
2 La
uric
acid
2
2.4
2.5
0.3
0.3
1.6
0.2
0.3
2.4
Myr
istic
acid
6
7.3
8.3
1.1
1.2
5.6
1.4
1.1
7.2
Pent
adec
anoi
c acid
0.
3 0.
3 0.
4 0.
1 0.
1 0.
4 0.
1 0
0.3
Pent
adec
enoi
c acid
0.
6 0.
8 0.
8 0.
0 0.
0 0.
5 0.
2 0
0.8
Palm
itic a
cid
30.1
31
.4
34
31.6
31
.8
32.1
29
.3
33.7
31
.8
Palm
itole
ic ac
id
1.6
1.4
1.4
0.4
0.3
1 1
0.4
1.2
Mar
garic
acid
0.
3 0.
2 0.
5 0.
1 0.
1 0.
4 0.
6 0.
1 0.
4 H
epta
dece
noic
acid
0.
2 9.
6 0.
2 0.
0 0.
1 0.
3 0.
4 0.
0 0.
2 St
earic
acid
9.
5 29
.7
8.2
3.8
4 6.
7 9.
4 4
9.4
Olei
c acid
33
.4
7.8
26.9
41
37
.6
29.7
38
.1
39.9
30
.2
Lino
leic
acid
9
0.5
7.8
16.8
22
.5
15.2
17
.6
19.5
7.
6 Li
nole
nic a
cid
0.4
0.0
0.3
1.5
1.3
0.9
1.1
0.4
0.5
Ara
chid
ic ac
id
0.0
0.0
0.0
0.4
0.4
0.0
0.3
0.3
0.0
Gad
olei
c acid
0.
0 0.
0 0.
0 1.
3 0.
4 0.
0 0.
3 0.
3 0.
0 Ei
cosa
dien
oic a
cid
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
Eico
satri
enoi
c acid
0.
0 0.
0 0.
0 0.
0 0.
0 0.
0 0.
0 0.
0 0.
0 A
rach
idon
ic ac
id
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
95
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 4
: Ste
rol c
ompo
sitio
n of
bak
ery
prod
ucts
cons
umed
in B
ahra
in (m
g/10
0g)
)
/(
Ar
abic
Nam
e Co
mm
on n
ame
Chol
este
rol
Cam
peste
rol
Stig
mas
tero
l Si
toste
rol
Chee
se an
d eg
g ba
kery
88
.54
7.89
<
0.50
22
.0
Ch
eese
bak
ery
19
.84
3.39
<
0.50
13
.85
Co
nden
sed
yogh
urt b
aker
y
14.8
7 <1
.00
<0.
50
8.37
Fi
sh sa
uce b
aker
y 3.
71
4.27
<
0.50
18
.01
Sp
anish
bak
ery
<1.0
0 3.
04
<0.
50
20.2
1
Sp
anish
with
cond
ense
d yo
ghur
t 9.
16
2.19
<
0.50
13
.23
Sp
anish
with
mea
t bak
ery
4.27
<1
.00
<0.
50
5.91
Th
ymes
bak
ery
<1.0
0 5.
43
<0.
50
26.7
Th
ymes
with
chee
se b
aker
y 3.
59
<1.0
0 <
0.50
<1
.00
Ta
ble 5
: Fat
ty a
cid p
rofil
e of b
aker
y pr
oduc
ts co
nsum
ed in
Bah
rain
(mg/
100g
) )
/(
Fatty
Acid
s Ch
eese
and
eg
g ba
kery
Ch
eese
Ba
kery
Cond
ense
d Yo
ghur
t ba
kery
Fish
Sa
uce
bake
ry
Span
ish
Bake
ry
Span
ish w
ith
cond
ense
d yo
ghur
t
Span
ish w
ith
mea
t bak
ery
Thym
es
Bake
ry
Thym
es
with
chee
se
bake
ry
Buty
ric ac
id
2.5
3.2
3.4
- -
2.3
- -
3.1
Capr
oic a
cid
1.6
1.9
2 -
- 1.
3 -
- 1.
9 Ca
pryl
ic ac
id
0.8
1 1.
1 -
- 0.
7 -
- 1
Capr
ic ac
id
1.7
2.1
2.2
- -
1.3
- -
2 La
uric
acid
2
2.4
2.5
0.3
0.3
1.6
0.2
0.3
2.4
Myr
istic
acid
6
7.3
8.3
1.1
1.2
5.6
1.4
1.1
7.2
Pent
adec
anoi
c acid
0.
3 0.
3 0.
4 0.
1 0.
1 0.
4 0.
1 0
0.3
Pent
adec
enoi
c acid
0.
6 0.
8 0.
8 0.
0 0.
0 0.
5 0.
2 0
0.8
Palm
itic a
cid
30.1
31
.4
34
31.6
31
.8
32.1
29
.3
33.7
31
.8
Palm
itole
ic ac
id
1.6
1.4
1.4
0.4
0.3
1 1
0.4
1.2
Mar
garic
acid
0.
3 0.
2 0.
5 0.
1 0.
1 0.
4 0.
6 0.
1 0.
4 H
epta
dece
noic
acid
0.
2 9.
6 0.
2 0.
0 0.
1 0.
3 0.
4 0.
0 0.
2 St
earic
acid
9.
5 29
.7
8.2
3.8
4 6.
7 9.
4 4
9.4
Olei
c acid
33
.4
7.8
26.9
41
37
.6
29.7
38
.1
39.9
30
.2
Lino
leic
acid
9
0.5
7.8
16.8
22
.5
15.2
17
.6
19.5
7.
6 Li
nole
nic a
cid
0.4
0.0
0.3
1.5
1.3
0.9
1.1
0.4
0.5
Ara
chid
ic ac
id
0.0
0.0
0.0
0.4
0.4
0.0
0.3
0.3
0.0
Gad
olei
c acid
0.
0 0.
0 0.
0 1.
3 0.
4 0.
0 0.
3 0.
3 0.
0 Ei
cosa
dien
oic a
cid
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
Eico
satri
enoi
c acid
0.
0 0.
0 0.
0 0.
0 0.
0 0.
0 0.
0 0.
0 0.
0 A
rach
idon
ic ac
id
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
96
FOOD COMPOSITON TABLES
3. LOCAL AND WESTERN FAST FOOD
Tabl
e 1: L
ocal
, com
mon
nam
es a
nd m
ain
ingr
edien
ts of
loca
l and
wes
tern
fast
food
s con
sum
ed in
Bah
rain
Arab
ic Na
me
Loca
l Nam
e Co
mm
on N
ame
No. o
f poo
led
sam
ples
M
ain
ingr
edien
ts
Fast
food
s of l
ocal
orig
in
Kab
ab d
ajaj
G
rille
d m
ince
d ch
icke
n 3
Chic
ken,
coria
nder
, whe
at fl
our
K
abab
laha
m
Gril
led
min
ced
mea
t 3
Beef
, cor
iand
er, w
heat
flou
r
Tikk
ah d
ajaj
G
rille
d ch
icke
n 3
Chic
ken,
drie
d le
mon
Tikk
ah la
ham
G
rille
d m
eat
3 Be
ef, d
ried
lem
on
Sh
awar
ma d
ajaj
G
rille
d ch
icke
n sa
ndw
ich
3 Ch
icke
n, se
sam
e pas
te, v
eget
able
s
Shaw
arm
a lah
am
Gril
led
mea
t san
dwic
h 3
Beef
, ses
ame p
aste
, veg
etab
les
Sa
mbo
sa k
hodr
a V
eget
able
sam
osa (
pie)
3
Pota
toes
, oni
ons,
peas
, whe
at fl
our,
oil
Sa
mbo
sa b
iljeb
in
Chee
se sa
mos
a (pi
e)
3 Ch
eese
, whe
at fl
our,
oil
Fa
st fo
ods o
f wes
tern
orig
in
Burg
er la
ham
Be
ef b
urge
r 5
Beef
, bre
ad, t
omat
o, le
ttuce
, may
onna
ise
Bu
rger
laha
m b
iljeb
in
Beef
bur
ger w
ith ch
eese
5
Beef
, bre
ad, t
omat
o, ch
eese
, let
tuce
, may
onna
ise
Bu
rger
daja
j Ch
icke
n bu
rger
5
Chic
ken,
bre
ad, t
omat
o, le
ttuce
, may
onna
ise
Bu
rger
daja
j bilj
ebin
Ch
icke
n bu
rger
with
chee
se
5 Ch
icke
n, b
read
, tom
ato,
chee
se, l
ettu
ce, m
ayon
naise
)
(
Chic
ken
nugg
ets
Chic
ken
nugg
ets
5 Ch
icke
n, sp
ices
Pizz
a Lah
am
Mea
t piz
za
4 Be
ef, c
hees
e, br
ead
Pi
zza D
ajaj
Ch
icke
n pi
zza
4 Ch
icke
n, ch
eese
, bre
ad
Pizz
a Kha
dar
V
eget
able
piz
za
4
Veg
etab
le, c
hees
e, br
ead
97
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
3. LOCAL AND WESTERN FAST FOOD
Tabl
e 1: L
ocal
, com
mon
nam
es a
nd m
ain
ingr
edien
ts of
loca
l and
wes
tern
fast
food
s con
sum
ed in
Bah
rain
Arab
ic Na
me
Loca
l Nam
e Co
mm
on N
ame
No. o
f poo
led
sam
ples
M
ain
ingr
edien
ts
Fast
food
s of l
ocal
orig
in
Kab
ab d
ajaj
G
rille
d m
ince
d ch
icke
n 3
Chic
ken,
coria
nder
, whe
at fl
our
K
abab
laha
m
Gril
led
min
ced
mea
t 3
Beef
, cor
iand
er, w
heat
flou
r
Tikk
ah d
ajaj
G
rille
d ch
icke
n 3
Chic
ken,
drie
d le
mon
Tikk
ah la
ham
G
rille
d m
eat
3 Be
ef, d
ried
lem
on
Sh
awar
ma d
ajaj
G
rille
d ch
icke
n sa
ndw
ich
3 Ch
icke
n, se
sam
e pas
te, v
eget
able
s
Shaw
arm
a lah
am
Gril
led
mea
t san
dwic
h 3
Beef
, ses
ame p
aste
, veg
etab
les
Sa
mbo
sa k
hodr
a V
eget
able
sam
osa (
pie)
3
Pota
toes
, oni
ons,
peas
, whe
at fl
our,
oil
Sa
mbo
sa b
iljeb
in
Chee
se sa
mos
a (pi
e)
3 Ch
eese
, whe
at fl
our,
oil
Fa
st fo
ods o
f wes
tern
orig
in
Burg
er la
ham
Be
ef b
urge
r 5
Beef
, bre
ad, t
omat
o, le
ttuce
, may
onna
ise
Bu
rger
laha
m b
iljeb
in
Beef
bur
ger w
ith ch
eese
5
Beef
, bre
ad, t
omat
o, ch
eese
, let
tuce
, may
onna
ise
Bu
rger
daja
j Ch
icke
n bu
rger
5
Chic
ken,
bre
ad, t
omat
o, le
ttuce
, may
onna
ise
Bu
rger
daja
j bilj
ebin
Ch
icke
n bu
rger
with
chee
se
5 Ch
icke
n, b
read
, tom
ato,
chee
se, l
ettu
ce, m
ayon
naise
)
(
Chic
ken
nugg
ets
Chic
ken
nugg
ets
5 Ch
icke
n, sp
ices
Pizz
a Lah
am
Mea
t piz
za
4 Be
ef, c
hees
e, br
ead
Pi
zza D
ajaj
Ch
icke
n pi
zza
4 Ch
icke
n, ch
eese
, bre
ad
Pizz
a Kha
dar
V
eget
able
piz
za
4
Veg
etab
le, c
hees
e, br
ead
98
FOOD COMPOSITON TABLES
Ta
ble 2
: Pro
xim
ate c
ompo
sitio
n of
loca
l and
wes
tern
fast
food
s com
mon
ly co
nsum
ed fo
ods i
n Ba
hrai
n (p
er 1
00g)
)
(
Arab
ic Na
me
Com
mon
Nam
e
Wat
er
(g)
Pr
otein
(g)
As
h (g)
Di
etar
y Fi
ber
(g)
Ca
rboh
ydra
tes
(g)
Fat (g)
Sa
tura
ted
Fat
(g)
Ch
oles
tero
l
(mg)
Ener
gy
Kca
l
Fast
food
s of l
ocal
orig
in
Gril
led
min
ced
chic
ken
56.2
25
.2
2.5
0.7
0.8
15.4
4.
1 74
24
2.0
G
rille
d m
ince
d m
eat
55.0
26
.7
2.5
1.2
1.5
14.3
3.
8 64
24
2.0
G
rille
d ch
icke
n 60
.0
30.4
2.
1 0.
7 1.
5 6.
0 1.
6 11
8 18
2.0
G
rille
d m
eat
50.9
28
.6
2.4
1.5
2.3
15.8
3.
5 83
26
6.0
G
rille
d ch
icke
n sa
ndw
ich
49.4
15
.9
1.8
1.6
21.8
11
.2
3.1
36
251.
0
Gril
led
mea
t san
dwic
h 50
.3
16.9
1.
8 3.
1 21
.5
9.4
2.0
26
238.
0
Veg
etabl
e sam
bosa
(pie
) 47
.6
5.8
2.4
2.9
32.1
12
.1
3.8
ND
26
0.0
Ch
eese
sam
bosa
(pie)
22
.0
13.1
4.
4 1.
8 33
.5
27.0
9.
7 18
42
9.0
Fast
food
s of w
este
rn o
rigin
Be
ef b
urge
r 49
.9
12.5
1.
8 1.
5 24
.3
11.5
3.
9 21
25
1.0
Be
ef b
urge
r with
chee
se
48.4
15
.0
2.6
2.9
20.8
13
.0
4.6
24
260.
0
Chic
ken
burg
er
45.8
12
.3
2.1
1.8
25.6
14
.3
3.2
19
280.
0
Chic
ken
burg
er w
ith ch
eese
44
.8
13.3
2.
5 2.
0 24
.4
15.1
1.
2 23
28
6.0
)(
Ch
icke
n nu
ggets
51
.3
17.9
2.
8 0.
8 14
.4
13.6
3.
4 34
25
2.0
M
eat p
izza
48
.4
12.0
2.
7 2.
1 27
.5
9.5
3.9
12
243.
0
Chic
ken
pizz
a 47
.1
13.2
2.
4 1.
9 28
.5
8.9
3.0
17
246.
0
V
egeta
ble p
izza
50.0
10.3
2.4
2.4
28.6
8.7
3.2
11
234.
0
Ta
ble 3
: Min
eral
com
posit
ion
of co
mm
only
cons
umed
loca
l and
wes
tern
fast
food
s in
Bahr
ain
(per
100
g)
)
(
Arab
ic Na
me
Com
mon
Nam
e Ca
P
Na
K
Mg
Fe
I Cu
Zn
(mg)
(m
g)
(mg)
(m
g)
(mg)
(m
g)
(µg)
(m
g)
(mg)
Fast
food
s of l
ocal
orig
in
Gril
led
min
ced
chic
ken
44
224
487
371
32
2.2
12
0.07
1.
6
Gril
led
min
ced
mea
t 39
20
6 48
6 36
0 28
4.
4 11
0.
09
4.7
G
rille
d ch
icke
n 28
26
0 41
4 34
3 33
1.
2 9
0.08
1.
4
Gril
led
mea
t 42
20
3 43
7 33
1 26
4.
6 12
0.
12
4.3
G
rille
d ch
icke
n sa
ndw
ich
24
151
354
280
32
2.8
60
0.09
1.
0
Gril
led
mea
t san
dwic
h 28
17
8 31
5 27
9 43
3.
5 51
0.
16
2.5
V
egeta
ble s
ambo
sa (p
ie)
25
87
454
317
31
2.8
8 0.
08
0.6
Ch
eese
sam
bosa
(pie)
21
9 20
2 89
5 14
7 26
4.
0 17
0.
01
1.6
Fast
food
s of w
este
rn o
rigin
Be
ef b
urge
r 67
10
6 30
1 21
3 23
2.
5 19
0.
07
2.1
Be
ef b
urge
r with
chee
se
112
73
511
250
23
1.5
23
0.07
2.
5
Chic
ken
burg
er
64
54
448
201
25
0.6
19
0.06
0.
9
Chic
ken
burg
er w
ith ch
eese
10
0 16
0 54
1 20
4 23
0.
9 21
0.
06
0.9
)(
Ch
icke
n nu
gget
s 16
27
3 62
9 29
0 25
0.
9 16
0.
04
0.7
M
eat p
izza
14
7 16
1 51
9 19
7 26
1.
3 50
0.
08
1.5
Ch
icke
n pi
zza
148
169
485
195
23
1.0
49
0.06
1.
3
V
egeta
ble p
izza
153
150
458
173
22
1.1
39
0.06
1.2
99
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 2
: Pro
xim
ate c
ompo
sitio
n of
loca
l and
wes
tern
fast
food
s com
mon
ly co
nsum
ed fo
ods i
n Ba
hrai
n (p
er 1
00g)
)
(
Arab
ic Na
me
Com
mon
Nam
e
Wat
er
(g)
Pr
otein
(g)
As
h (g)
Di
etar
y Fi
ber
(g)
Ca
rboh
ydra
tes
(g)
Fat (g)
Sa
tura
ted
Fat
(g)
Ch
oles
tero
l
(mg)
Ener
gy
Kca
l
Fast
food
s of l
ocal
orig
in
Gril
led
min
ced
chic
ken
56.2
25
.2
2.5
0.7
0.8
15.4
4.
1 74
24
2.0
G
rille
d m
ince
d m
eat
55.0
26
.7
2.5
1.2
1.5
14.3
3.
8 64
24
2.0
G
rille
d ch
icke
n 60
.0
30.4
2.
1 0.
7 1.
5 6.
0 1.
6 11
8 18
2.0
G
rille
d m
eat
50.9
28
.6
2.4
1.5
2.3
15.8
3.
5 83
26
6.0
G
rille
d ch
icke
n sa
ndw
ich
49.4
15
.9
1.8
1.6
21.8
11
.2
3.1
36
251.
0
Gril
led
mea
t san
dwic
h 50
.3
16.9
1.
8 3.
1 21
.5
9.4
2.0
26
238.
0
Veg
etabl
e sam
bosa
(pie
) 47
.6
5.8
2.4
2.9
32.1
12
.1
3.8
ND
26
0.0
Ch
eese
sam
bosa
(pie)
22
.0
13.1
4.
4 1.
8 33
.5
27.0
9.
7 18
42
9.0
Fast
food
s of w
este
rn o
rigin
Be
ef b
urge
r 49
.9
12.5
1.
8 1.
5 24
.3
11.5
3.
9 21
25
1.0
Be
ef b
urge
r with
chee
se
48.4
15
.0
2.6
2.9
20.8
13
.0
4.6
24
260.
0
Chic
ken
burg
er
45.8
12
.3
2.1
1.8
25.6
14
.3
3.2
19
280.
0
Chic
ken
burg
er w
ith ch
eese
44
.8
13.3
2.
5 2.
0 24
.4
15.1
1.
2 23
28
6.0
)(
Ch
icke
n nu
ggets
51
.3
17.9
2.
8 0.
8 14
.4
13.6
3.
4 34
25
2.0
M
eat p
izza
48
.4
12.0
2.
7 2.
1 27
.5
9.5
3.9
12
243.
0
Chic
ken
pizz
a 47
.1
13.2
2.
4 1.
9 28
.5
8.9
3.0
17
246.
0
V
egeta
ble p
izza
50.0
10.3
2.4
2.4
28.6
8.7
3.2
11
234.
0
Ta
ble 3
: Min
eral
com
posit
ion
of co
mm
only
cons
umed
loca
l and
wes
tern
fast
food
s in
Bahr
ain
(per
100
g)
)
(
Arab
ic Na
me
Com
mon
Nam
e Ca
P
Na
K
Mg
Fe
I Cu
Zn
(mg)
(m
g)
(mg)
(m
g)
(mg)
(m
g)
(µg)
(m
g)
(mg)
Fast
food
s of l
ocal
orig
in
Gril
led
min
ced
chic
ken
44
224
487
371
32
2.2
12
0.07
1.
6
Gril
led
min
ced
mea
t 39
20
6 48
6 36
0 28
4.
4 11
0.
09
4.7
G
rille
d ch
icke
n 28
26
0 41
4 34
3 33
1.
2 9
0.08
1.
4
Gril
led
mea
t 42
20
3 43
7 33
1 26
4.
6 12
0.
12
4.3
G
rille
d ch
icke
n sa
ndw
ich
24
151
354
280
32
2.8
60
0.09
1.
0
Gril
led
mea
t san
dwic
h 28
17
8 31
5 27
9 43
3.
5 51
0.
16
2.5
V
egeta
ble s
ambo
sa (p
ie)
25
87
454
317
31
2.8
8 0.
08
0.6
Ch
eese
sam
bosa
(pie)
21
9 20
2 89
5 14
7 26
4.
0 17
0.
01
1.6
Fast
food
s of w
este
rn o
rigin
Be
ef b
urge
r 67
10
6 30
1 21
3 23
2.
5 19
0.
07
2.1
Be
ef b
urge
r with
chee
se
112
73
511
250
23
1.5
23
0.07
2.
5
Chic
ken
burg
er
64
54
448
201
25
0.6
19
0.06
0.
9
Chic
ken
burg
er w
ith ch
eese
10
0 16
0 54
1 20
4 23
0.
9 21
0.
06
0.9
)(
Ch
icke
n nu
gget
s 16
27
3 62
9 29
0 25
0.
9 16
0.
04
0.7
M
eat p
izza
14
7 16
1 51
9 19
7 26
1.
3 50
0.
08
1.5
Ch
icke
n pi
zza
148
169
485
195
23
1.0
49
0.06
1.
3
V
egeta
ble p
izza
153
150
458
173
22
1.1
39
0.06
1.2
100
FOOD COMPOSITON TABLES
Ta
ble 4
: Vita
min
com
posit
ion
of co
mm
only
cons
umed
loca
l and
wes
tern
fast
food
s in
Bahr
ain
(per
100g
) )
(
Arab
ic Na
me
Com
mon
Nam
e
Vit.A
(µ
g)
Vit.C
(m
g)
Vit.E
(m
g)
B- C
arot
ene
(µg)
Vi
t.B1
(mg)
Vi
t.B2
(mg)
Vi
t.B6
(mg)
Vi
t.B12
(µg)
Fola
cin
(µg)
Ni
acin
(m
g)
Fa
st fo
ods o
f loc
al or
igin
Grill
ed m
ince
d ch
icken
13
ND
0.
6 37
0.
09
0.06
0.
25
0.4
19
8.6
Gr
illed
min
ced
mea
t 16
ND
0.
9 50
0.
07
0.08
0.
21
2.3
17
5.2
Gr
illed
chick
en
22
ND
1.0
23
0.07
0.
04
0.25
0.
4 18
12
.1
Gr
illed
mea
t 8.
0 ND
0.
8 7.
0 0.
05
0.05
0.
17
1.6
9.0
5.1
Gr
illed
chick
en sa
ndwi
ch
10
ND
0.2
25
0.10
0.
1 0.
18
0.4
58
4.8
Gr
illed
mea
t san
dwich
2.
0 ND
0.
1 7.
0 0.
11
0.09
0.
14
1.0
66
3.7
Ve
getab
le sa
mbo
sa (p
ie)
3.0
ND
0.7
14
0.07
0.
01
0.07
0.
1 81
1.
4
Chee
se sa
mbo
sa (p
ie)
48
ND
0.7
63
0.06
0.
14
0.04
0.
5 10
6 1.
2
Fa
st fo
ods o
f wes
tern
orig
in
Be
ef b
urge
r 4.
0 ND
0.
1 4.
0 0.
08
0.04
0.
07
0.8
17
2.3
Be
ef b
urge
r with
chee
se
6.0
2.0
0.1
5.0
0.08
0.
07
0.06
0.
8 22
2.
2
Chick
en b
urge
r 10
ND
1.
3 5.
0 0.
09
0.04
0.
1 0.
1 30
3.
6
Chick
en b
urge
r with
chee
se
38
1.0
1.6
22
0.13
0.
07
0.08
0.
2 25
3.
2 )
(
Chick
en n
ugge
ts 8.
0 2.
0 0.
8 ND
0.
10
0.03
0.
15
0.1
12
6.6
M
eat p
izza
32
2.0
0.2
24
0.06
0.
10
0.08
0.
5 16
1.
1
Chick
en p
izza
38
1.0
0.4
57
0.13
0.
10
0.08
0.
4 15
1.
6
Ve
getab
le pi
zza
55
1.
0 0.
6 54
0.
09
0.
10
0.
03
0.
2 14
1.
0
101
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
4. TRADITIONAL CONFECTIONS
102
FOOD COMPOSITON TABLES
Ta
ble 1
: Loc
al, c
omm
on n
ame a
nd M
ain
ingr
edien
ts us
ed in
the p
repa
ratio
n of
trad
ition
al co
nfec
tions
in B
ahra
in
Arab
ic Na
me
Loca
l Nam
e Co
mm
on N
ame
Num
ber o
f M
ain
ingr
edien
ts
pool
ed S
ampl
es
Ba
qlaw
a Sw
eet w
ith n
uts
3 W
heat
flour
, nut
s, fa
t and
suga
r
Sh
arria
Sw
eet n
oodl
es w
ith n
uts
3 W
heat
flour
, nut
s, no
odles
, fat
and
suga
r
Ha
lwa k
udra
Gr
een
swee
t 3
Corn
starc
h, su
gar a
nd v
eget
able
oil
Ha
lwa h
amra
Re
d sw
eet
3 Co
rnsta
rch,
suga
r and
ghe
e
M
ethai
Chick
pea s
weet
3 Ch
ickpe
a flo
ur, l
egum
es, v
egeta
ble o
il an
d sp
ices
Ra
hash
Se
sam
e swe
et
3 Co
rnsta
rch,
sesa
me s
eeds
, and
suga
r
Raha
sh b
il m
ukas
arat
Sesa
me s
weet
with
nut
s
3
Corn
starc
h, se
sam
e see
ds, s
ugar
and
nuts
Ta
ble 2
: Pro
xim
ate c
ompo
sitio
n of
trad
ition
al co
nfec
tions
cons
umed
in B
ahra
in (g
/100
g)
)(
Arab
ic Na
me
Loca
l Nam
e W
ater
Pr
otein
Fa
t As
h Fi
ber
Carb
ohyd
rate
En
ergy
(g
) (g
) (g
) (g
) (g
) (g
) K
J K
cal
Ba
qlaw
a 6.
4 9.
5 38
.8
1.4
2.1
41.8
55
5 23
21
Sh
arria
5.
3 8.
6 37
1.
0 2.
8 45
.4
548
2294
Ha
lwa k
udra
11
.9
1.6
6.3
0.3
1.9
78.1
37
6 15
72
Ha
lwa h
amra
9.
0 1.
1 7.
1 0.
2 1.
4 81
.2
393
1645
M
ethai
3.5
17.3
29
.9
3.3
2.3
43.8
51
3 21
47
Ra
hash
0.
9 14
.3
30.7
2.
1 1.
8 50
.9
531
2222
Raha
sh b
il m
ukas
arat
1.1
14.1
29.7
2.1
1.6
51.4
529
2215
103
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 1
: Loc
al, c
omm
on n
ame a
nd M
ain
ingr
edien
ts us
ed in
the p
repa
ratio
n of
trad
ition
al co
nfec
tions
in B
ahra
in
Arab
ic Na
me
Loca
l Nam
e Co
mm
on N
ame
Num
ber o
f M
ain
ingr
edien
ts
pool
ed S
ampl
es
Ba
qlaw
a Sw
eet w
ith n
uts
3 W
heat
flour
, nut
s, fa
t and
suga
r
Sh
arria
Sw
eet n
oodl
es w
ith n
uts
3 W
heat
flour
, nut
s, no
odles
, fat
and
suga
r
Ha
lwa k
udra
Gr
een
swee
t 3
Corn
starc
h, su
gar a
nd v
eget
able
oil
Ha
lwa h
amra
Re
d sw
eet
3 Co
rnsta
rch,
suga
r and
ghe
e
M
ethai
Chick
pea s
weet
3 Ch
ickpe
a flo
ur, l
egum
es, v
egeta
ble o
il an
d sp
ices
Ra
hash
Se
sam
e swe
et
3 Co
rnsta
rch,
sesa
me s
eeds
, and
suga
r
Raha
sh b
il m
ukas
arat
Sesa
me s
weet
with
nut
s
3
Corn
starc
h, se
sam
e see
ds, s
ugar
and
nuts
Ta
ble 2
: Pro
xim
ate c
ompo
sitio
n of
trad
ition
al co
nfec
tions
cons
umed
in B
ahra
in (g
/100
g)
)(
Arab
ic Na
me
Loca
l Nam
e W
ater
Pr
otein
Fa
t As
h Fi
ber
Carb
ohyd
rate
En
ergy
(g
) (g
) (g
) (g
) (g
) (g
) K
J K
cal
Ba
qlaw
a 6.
4 9.
5 38
.8
1.4
2.1
41.8
55
5 23
21
Sh
arria
5.
3 8.
6 37
1.
0 2.
8 45
.4
548
2294
Ha
lwa k
udra
11
.9
1.6
6.3
0.3
1.9
78.1
37
6 15
72
Ha
lwa h
amra
9.
0 1.
1 7.
1 0.
2 1.
4 81
.2
393
1645
M
ethai
3.5
17.3
29
.9
3.3
2.3
43.8
51
3 21
47
Ra
hash
0.
9 14
.3
30.7
2.
1 1.
8 50
.9
531
2222
Raha
sh b
il m
ukas
arat
1.1
14.1
29.7
2.1
1.6
51.4
529
2215
104
FOOD COMPOSITON TABLES
Ta
ble 3
: Min
eral
com
posit
ion
of tr
aditi
onal
conf
ectio
ns co
nsum
ed in
Bah
rain
(mg/
g)
)(
Arab
ic Na
me
Loca
l Nam
e Po
tass
ium
Ca
lcium
M
agne
sium
Ir
on
Copp
er
Zinc
M
anga
nese
Baql
awa
3552
80
9 57
9 19
6.
0 5.
0 2.
0
Sh
arria
37
67
996
482
29
5.0
3.0
1.0
H
alwa k
udra
62
4 41
7 24
4 39
0.
6 0.
8 0.
2
H
alwa h
amra
23
7 23
7 68
.0
24
0.6
0.5
0.2
M
etha
i 95
07
802
900
37
10.0
8.
0 2.
0
Ra
hash
27
10
847
1650
36
9.
0 16
.0
0.8
Ra
hash
bil
muk
asar
at
2693
97
0 15
66
35
10.0
17
.0
0.7
Ta
ble 4
: Ste
rol c
ompo
sitio
n of
trad
ition
al co
nfec
tions
cons
umed
in B
ahra
in (m
g/10
0g)
) /
(
Arab
ic Na
me
Loca
l Nam
e Ch
oles
tero
l Ca
mpe
stero
l St
igm
aste
rol
-Sito
stero
l
Ba
qlaw
a 17
.9
1.3
<0.5
50
.6
Sh
arria
5.
8 3.
9 <0
.5
62.8
H
alwa k
udra
<1
.0
6.6
2.3
25.6
H
alwa h
amra
<1
.0
0.8
<0.5
4.
4
M
etha
i <1
.0
1.3
<0.5
28
.0
Ra
hash
55
22
.6
9.7
95.9
Ra
hash
bil
muk
asar
at
54.3
22
.3
9.9
91.8
105
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 3
: Min
eral
com
posit
ion
of tr
aditi
onal
conf
ectio
ns co
nsum
ed in
Bah
rain
(mg/
g)
)(
Arab
ic Na
me
Loca
l Nam
e Po
tass
ium
Ca
lcium
M
agne
sium
Ir
on
Copp
er
Zinc
M
anga
nese
Baql
awa
3552
80
9 57
9 19
6.
0 5.
0 2.
0
Sh
arria
37
67
996
482
29
5.0
3.0
1.0
H
alwa k
udra
62
4 41
7 24
4 39
0.
6 0.
8 0.
2
H
alwa h
amra
23
7 23
7 68
.0
24
0.6
0.5
0.2
M
etha
i 95
07
802
900
37
10.0
8.
0 2.
0
Ra
hash
27
10
847
1650
36
9.
0 16
.0
0.8
Ra
hash
bil
muk
asar
at
2693
97
0 15
66
35
10.0
17
.0
0.7
Ta
ble 4
: Ste
rol c
ompo
sitio
n of
trad
ition
al co
nfec
tions
cons
umed
in B
ahra
in (m
g/10
0g)
) /
(
Arab
ic Na
me
Loca
l Nam
e Ch
oles
tero
l Ca
mpe
stero
l St
igm
aste
rol
-Sito
stero
l
Ba
qlaw
a 17
.9
1.3
<0.5
50
.6
Sh
arria
5.
8 3.
9 <0
.5
62.8
H
alwa k
udra
<1
.0
6.6
2.3
25.6
H
alwa h
amra
<1
.0
0.8
<0.5
4.
4
M
etha
i <1
.0
1.3
<0.5
28
.0
Ra
hash
55
22
.6
9.7
95.9
Ra
hash
bil
muk
asar
at
54.3
22
.3
9.9
91.8
106
FOOD COMPOSITON TABLES
Ta
ble 5
: Fat
ty a
cid p
rofil
e of t
radi
tiona
l con
fect
ions
cons
umed
in th
e Ara
bian
Gul
f (m
g/10
0g)
) /
(
Fatty
Acid
s Sw
eet
with
nut
s Sw
eet n
oodl
es
with
nut
s G
reen
sw
eet
Red
sw
eet
Chick
pea
swee
t Se
sam
e sw
eet
Sesa
me s
weet
wi
th n
uts
Laur
ic ac
id
1.2
0.6
0.2
0.0
0.3
0.0
0.0
Myr
istic
acid
3.
4 1.
7 1.
0 0.
1 1.
1 0.
0 0.
1
Palm
itic a
cid
21.0
17
.6
31.0
11
.2
35.1
9.
9 10
.6
Palm
itole
ic ac
id
0.2
0.2
0.0
0.0
0.0
0.1
0.0
Mar
garic
acid
0.
3 0.
1 0.
1 0.
1 0.
1 0.
0 0.
0
Hep
tade
ceno
ic ac
id
0.1
0.1
0.0
0.0
0.0
0.0
0.0
Stea
ric ac
id
6.3
3.7
3.2
2.4
3.9
6.3
5.7
Olei
c acid
50
.1
54.8
38
.4
31.5
41
.5
42.4
41
.5
Lino
leic
acid
16
.5
20.4
25
.1
52.9
16
.6
40.2
41
.0
Lino
leni
c acid
0.
3 0.
3 0.
7 1.
0 0.
6 0.
3 0.
3
Ara
chid
ic ac
id
0.3
0.2
0.3
0.4
0.5
0.6
0.6
Gad
olei
c acid
0.3
0.3
0.0
0.4
0.3
0.2
0.2
107
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
5. PIZZAS
108
FOOD COMPOSITON TABLES
Ta
ble 1
: Loc
al, c
omm
on n
ames
and
mai
n in
gred
ients
used
in th
e pizz
as co
nsum
ed in
Bah
rain
Arab
ic na
me
Loca
l nam
e Co
mm
on n
ame
Num
ber o
f po
oled
sam
ples
M
ain
ingr
edien
ts
Pizz
a Daj
aj
Chic
ken
pizz
a 4
Chic
ken,
chee
se, b
read
Pi
zza L
aham
M
eat p
izza
4
Beef
, che
ese,
brea
d
La
zani
a Pi
zza m
acar
oni
4 Ch
icke
n, v
eget
able
s, sp
ices
Pi
zza S
uper
supr
eme
Supe
r sup
rem
e piz
za
4 Ch
icke
n, b
eef,
sala
mi,
chee
se, b
read
Pizz
a Kha
dar
Veg
etab
le p
izza
4
Veg
etab
le, c
hees
e, br
ead
Ta
ble 2
: Pro
xim
ate c
ompo
sitio
n of
pizz
a co
nsum
ed in
Bah
rain
(g/1
00g)
)
/(
Ar
abic
Nam
e
Com
mon
Nam
e W
ater
Pr
otein
Fa
t As
h Fi
ber
Carb
ohyd
rate
En
ergy
(g
) (g
) (g
) (g
) (g
) (g
) K
J/10
0g
Kca
l/100
g
Ch
icke
n pi
zza
47.2
13
.45
8.43
2.
03
1.83
27
.06
257.
87
995.
23
M
eat p
izza
45
.2
12.5
6 10
.55
2.18
1.
50
27.9
8 25
7.22
10
76.2
2
Pi
zza m
acar
oni
63.2
2 10
.37
10.9
9 1.
97
1.69
11
.76
187.
43
784.
20
Su
per s
upre
me p
izza
45
.5
12.0
7 11
.35
2.17
1.
66
27.3
1 25
9.60
10
86.1
8
V
eget
able
piz
za
47.5
8.
25
9.13
1.
89
1.70
28
.75
241.
18
1009
.10
109
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 1
: Loc
al, c
omm
on n
ames
and
mai
n in
gred
ients
used
in th
e pizz
as co
nsum
ed in
Bah
rain
Arab
ic na
me
Loca
l nam
e Co
mm
on n
ame
Num
ber o
f po
oled
sam
ples
M
ain
ingr
edien
ts
Pizz
a Daj
aj
Chic
ken
pizz
a 4
Chic
ken,
chee
se, b
read
Pi
zza L
aham
M
eat p
izza
4
Beef
, che
ese,
brea
d
La
zani
a Pi
zza m
acar
oni
4 Ch
icke
n, v
eget
able
s, sp
ices
Pi
zza S
uper
supr
eme
Supe
r sup
rem
e piz
za
4 Ch
icke
n, b
eef,
sala
mi,
chee
se, b
read
Pizz
a Kha
dar
Veg
etab
le p
izza
4
Veg
etab
le, c
hees
e, br
ead
Ta
ble 2
: Pro
xim
ate c
ompo
sitio
n of
pizz
a co
nsum
ed in
Bah
rain
(g/1
00g)
)
/(
Ar
abic
Nam
e
Com
mon
Nam
e W
ater
Pr
otein
Fa
t As
h Fi
ber
Carb
ohyd
rate
En
ergy
(g
) (g
) (g
) (g
) (g
) (g
) K
J/10
0g
Kca
l/100
g
Ch
icke
n pi
zza
47.2
13
.45
8.43
2.
03
1.83
27
.06
257.
87
995.
23
M
eat p
izza
45
.2
12.5
6 10
.55
2.18
1.
50
27.9
8 25
7.22
10
76.2
2
Pi
zza m
acar
oni
63.2
2 10
.37
10.9
9 1.
97
1.69
11
.76
187.
43
784.
20
Su
per s
upre
me p
izza
45
.5
12.0
7 11
.35
2.17
1.
66
27.3
1 25
9.60
10
86.1
8
V
eget
able
piz
za
47.5
8.
25
9.13
1.
89
1.70
28
.75
241.
18
1009
.10
110
FOOD COMPOSITON TABLES
Ta
ble 3
: Min
eral
com
posit
ion
of p
izza
cons
umed
in B
ahra
in (m
g/g)
)
/(
Arab
ic na
me
Com
mon
Nam
e So
dium
Po
tass
ium
Ca
lcium
M
agne
sium
Ir
on
Copp
er
Zinc
M
anga
nese
Ch
icke
n pi
zza
5108
.2
1545
.22
1546
.10
218.
44
22.7
1 6.
95
12.8
9 4.
95
M
eat p
izza
43
01.0
15
96.3
3 16
39.3
3 21
9.33
18
.01
6.49
17
.65
5.36
Pi
zza m
acar
oni
4446
.7
3195
.40
2143
.20
171.
02
09.1
0 1.
75
15.4
2 1.
30
Su
per s
upre
me p
izza
53
15.4
19
64.8
5 14
31.3
0 23
4.30
18
.17
6.59
15
.53
4.81
V
eget
able
piz
za
4972
.1
1636
.52
1554
.65
211.
02
12.2
9 2.
45
10.8
5 4.
70
)
(Ta
ble 4
: Ste
rol c
ompo
sitio
n of
pizz
a co
nsum
ed in
Bah
rain
(mg/
100g
)
Arab
ic na
me
Com
mon
Nam
e Ch
oles
tero
l Ca
mpe
stero
l St
igm
aste
rol
Sito
stero
l
Ch
icke
n pi
zza
13.0
2 1.
52
<0.5
0 7.
04
M
eat p
izza
10
.58
2.02
<0
.50
5.91
Pi
zza m
acar
oni
20.9
1 <1
.00
<0.5
0 3.
29
Su
per s
upre
me
13.7
0 1.
72
<0.5
0 8.
19
Veg
etab
le p
izza
09.8
7
2.21
<0.5
0
9.65
111
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 3
: Min
eral
com
posit
ion
of p
izza
cons
umed
in B
ahra
in (m
g/g)
)
/(
Arab
ic na
me
Com
mon
Nam
e So
dium
Po
tass
ium
Ca
lcium
M
agne
sium
Ir
on
Copp
er
Zinc
M
anga
nese
Ch
icke
n pi
zza
5108
.2
1545
.22
1546
.10
218.
44
22.7
1 6.
95
12.8
9 4.
95
M
eat p
izza
43
01.0
15
96.3
3 16
39.3
3 21
9.33
18
.01
6.49
17
.65
5.36
Pi
zza m
acar
oni
4446
.7
3195
.40
2143
.20
171.
02
09.1
0 1.
75
15.4
2 1.
30
Su
per s
upre
me p
izza
53
15.4
19
64.8
5 14
31.3
0 23
4.30
18
.17
6.59
15
.53
4.81
V
eget
able
piz
za
4972
.1
1636
.52
1554
.65
211.
02
12.2
9 2.
45
10.8
5 4.
70
)
(Ta
ble 4
: Ste
rol c
ompo
sitio
n of
pizz
a co
nsum
ed in
Bah
rain
(mg/
100g
)
Arab
ic na
me
Com
mon
Nam
e Ch
oles
tero
l Ca
mpe
stero
l St
igm
aste
rol
Sito
stero
l
Ch
icke
n pi
zza
13.0
2 1.
52
<0.5
0 7.
04
M
eat p
izza
10
.58
2.02
<0
.50
5.91
Pi
zza m
acar
oni
20.9
1 <1
.00
<0.5
0 3.
29
Su
per s
upre
me
13.7
0 1.
72
<0.5
0 8.
19
Veg
etab
le p
izza
09.8
7
2.21
<0.5
0
9.65
112
FOOD COMPOSITON TABLES
Ta
ble 5
: Fat
ty a
cid p
rofil
e of p
izza
cons
umed
in B
ahra
in (m
g/10
0g)
) /
(
Fatty
Acid
s Ch
icken
Pizz
a M
eat P
izza
La
zani
a Su
per S
upre
me
Vege
tabl
e Piz
za
Buty
ric ac
id
2.98
2.
66
3.9
1.9
2.9
Capr
oic a
cid
1.
80
1.60
2.
6 1.
2 1.
8
Capr
ylic
acid
1.
25
0.86
1.
5 0.
6 1.
8
Capr
ic ac
id
2.02
1.
70
3.0
1.3
1.92
Laur
ic ac
id
2.9
1.43
3.
50
1.4
2.17
Myr
istic
acid
6.
76
6.20
10
.1
5.5
6.47
Pent
adec
anoi
c aci
d 0.
36
0.40
0.
50
0.4
0.35
Pent
adec
enoi
c aci
d
0.8
0.86
1.
20
0.8
0.8
Palm
itic a
cid
25
.96
26.7
26
.1
24
26.2
7
Palm
itole
ic ac
id
1.60
1.
70
1.90
2.
3 1.
27
Mar
garic
acid
0.
48
0.73
0.
50
0.8
0.38
Hep
tade
ceno
ic ac
id
0.32
0.
30
0.30
0.
6 0.
18
Stea
ric ac
id
9.28
11
.1
10.9
12
.0
9.25
Ole
ic ac
id
28.8
8 32
.4
22.1
28
.1
29.7
5
Lino
leic
acid
14
.06
10.0
6 10
.2
16.6
14
.12
Lino
leni
c aci
d
1.40
0.56
1.70
2.5
1.35
113
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
6. RAW AND COOKED FISH
114
FOOD COMPOSITON TABLES
Ta
ble 1
. Loc
al, c
omm
on a
nd sc
ientif
ic na
mes
of f
ish sp
ecies
cons
umed
in B
ahra
in
Arab
ic na
me
Loca
l nam
e Co
mm
on n
ame
Scien
tific
nam
e
H
amm
am
Blac
kban
ded
Trev
ally
Serio
lina
nigr
ofas
ciat
a
Sa
fai
Pear
lspot
ted
Rabb
itfish
Si
ganu
s can
alic
ulat
us
Q
urqu
fan
Haf
fara
Bre
am
Rhab
dosa
rgus
haf
fara
K
anad
N
arro
w-b
arre
d Sp
anish
mac
kere
l Sc
ombe
rom
orus
com
mer
son
M
aid
Diam
ond
Mul
let
Liza
ala
ta
H
amm
our
Gro
uper
Ep
inep
helu
s are
olat
us
Y
anam
G
rey
Gru
nt
Plec
torh
inch
us so
rdid
us
Sh
ari
Span
gled
Em
pero
r Le
thrin
us n
ebul
osus
Ru
bian
Tige
r Shr
imp
Pe
naeu
s sem
islca
tus
Ta
ble 2
. Pro
xim
ate c
ompo
sitio
n of
raw
fish
com
mon
ly co
nsum
ed in
Bah
rain
(g/1
00g)
)
/(
Arab
ic na
me
Com
mon
nam
e W
ater
Pr
otein
Fa
t As
h Ca
rboh
ydra
te
Ener
gy
(g)
(g)
(g)
(g)
(g)
KJ/
100g
K
cal/1
00g
Blac
kban
ded
Trev
ally
73.9
21
.8
3.3
3.7
0.0
492.
7 11
7.8
Pe
arlsp
otte
d Ra
bbitf
ish
70.9
18
.9
7.3
2.8
0.1
593.
1 14
1.8
H
affa
ra B
ream
71
.5
19.9
3.
7 4.
5 0.
4 48
2.0
115.
0
N
arro
w-b
arre
d Sp
anish
mac
kere
l 70
.4
19.5
9.
3 1.
3 0.
0 67
5.6
161.
5
D
iamon
d M
ulle
t 63
.3
18.3
16
.1
3.3
0.0
907.
7 21
6.7
G
roup
er
76.0
19
.3
3.4
1.1
0.2
457.
3 10
9.3
G
rey
Gru
nt
67.0
17
.9
10.4
5.
2 0.
0 68
9.1
164.
7
Sp
angl
ed E
mpe
ror
75.2
19
.7
1.1
4.2
0.0
375.
6 89
.8
Ti
ger S
hrim
p
78.2
19
.7
0.8
1.6
0.0
364.
5 87
.1
115
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 2
. Pro
xim
ate c
ompo
sitio
n of
raw
fish
com
mon
ly co
nsum
ed in
Bah
rain
(g/1
00g)
)
/(
Arab
ic na
me
Com
mon
nam
e W
ater
Pr
otein
Fa
t As
h Ca
rboh
ydra
te
Ener
gy
(g)
(g)
(g)
(g)
(g)
KJ/
100g
K
cal/1
00g
Blac
kban
ded
Trev
ally
73.9
21
.8
3.3
3.7
0.0
492.
7 11
7.8
Pe
arlsp
otte
d Ra
bbitf
ish
70.9
18
.9
7.3
2.8
0.1
593.
1 14
1.8
H
affa
ra B
ream
71
.5
19.9
3.
7 4.
5 0.
4 48
2.0
115.
0
N
arro
w-b
arre
d Sp
anish
mac
kere
l 70
.4
19.5
9.
3 1.
3 0.
0 67
5.6
161.
5
D
iamon
d M
ulle
t 63
.3
18.3
16
.1
3.3
0.0
907.
7 21
6.7
G
roup
er
76.0
19
.3
3.4
1.1
0.2
457.
3 10
9.3
G
rey
Gru
nt
67.0
17
.9
10.4
5.
2 0.
0 68
9.1
164.
7
Sp
angl
ed E
mpe
ror
75.2
19
.7
1.1
4.2
0.0
375.
6 89
.8
Ti
ger S
hrim
p
78.2
19
.7
0.8
1.6
0.0
364.
5 87
.1
116
FOOD COMPOSITON TABLES
Ta
ble 3
. Min
eral
com
posit
ion
of ra
w fis
h co
mm
only
cons
umed
in B
ahra
in (m
g/10
0g)
)/
(
Arab
ic na
me
Com
mon
nam
e
Fe
Na
K
Ca
Mg
P Cu
Zn
Bl
ackb
ande
d Tr
eval
ly
0.6
120
400
61
40
256
0.5
0.6
Pe
arlsp
otte
d Ra
bbitf
ish
0.5
160
360
52
37
230
0.4
1.0
H
affa
ra B
ream
1.
1 11
0 36
0 23
37
24
0 1.
0 2.
2
N
arro
w-b
arre
d Sp
anish
mac
kere
l 0.
5 11
0 35
0 11
30
24
0 0.
4 0.
0
D
iam
ond
Mul
let
0.6
110
210
33
34
210
1.7
0.9
G
roup
er
0.3
082
360
79
23
230
0.4
0.5
G
rey
Gru
nt
1.1
100
300
21
42
200
0.2
1.3
Sp
angl
ed E
mpe
ror
0.4
120
340
37
47
280
1.1
0.2
Tige
r Shr
imp
0.1
300
230
61
43
260
2.8
1.3
Ta
ble 4
: Hea
vy m
etal
cont
ent i
n ra
w fis
h co
mm
only
cons
umed
in B
ahra
in (
g/g
wet w
eight
) )
/(
Arab
ic na
me
Com
mon
nam
e Le
ad
Mer
cury
Ca
dmiu
m
Bl
ackb
ande
d Tr
eval
ly
<0.0
2 0.
04
<0.0
2
Pe
arlsp
otte
d Ra
bbitf
ish
0.38
<0
.02
<0.0
2
H
affa
ra B
ream
0.
02
0.03
0.
03
N
arro
w-b
arre
d Sp
anish
mac
kere
l <0
.02
0.1
<0.0
2
D
iam
ond
Mul
let
0.5
<0.0
2 <0
.02
G
roup
er
<0.0
2 0.
2 <0
.02
G
rey
Gru
nt
0.02
0.
03
<0.0
2
Sp
angl
ed E
mpe
ror
<0.0
2 0.
05
<0.0
2
Tige
r Shr
imp
<0.0
2
<0.0
2
<0.0
2
Au
stral
ian
food
stan
dard
s for
hea
vy m
etal
s in
fish
Lead
: 0.5
mg/
kg
Mer
cury
: mea
n of
0.5
mg/
kg
Cadm
ium
: 0.2
mg/
kg
117
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 3
. Min
eral
com
posit
ion
of ra
w fis
h co
mm
only
cons
umed
in B
ahra
in (m
g/10
0g)
)/
(
Arab
ic na
me
Com
mon
nam
e
Fe
Na
K
Ca
Mg
P Cu
Zn
Bl
ackb
ande
d Tr
eval
ly
0.6
120
400
61
40
256
0.5
0.6
Pe
arlsp
otte
d Ra
bbitf
ish
0.5
160
360
52
37
230
0.4
1.0
H
affa
ra B
ream
1.
1 11
0 36
0 23
37
24
0 1.
0 2.
2
N
arro
w-b
arre
d Sp
anish
mac
kere
l 0.
5 11
0 35
0 11
30
24
0 0.
4 0.
0
D
iam
ond
Mul
let
0.6
110
210
33
34
210
1.7
0.9
G
roup
er
0.3
082
360
79
23
230
0.4
0.5
G
rey
Gru
nt
1.1
100
300
21
42
200
0.2
1.3
Sp
angl
ed E
mpe
ror
0.4
120
340
37
47
280
1.1
0.2
Tige
r Shr
imp
0.1
300
230
61
43
260
2.8
1.3
Ta
ble 4
: Hea
vy m
etal
cont
ent i
n ra
w fis
h co
mm
only
cons
umed
in B
ahra
in (
g/g
wet w
eight
) )
/(
Arab
ic na
me
Com
mon
nam
e Le
ad
Mer
cury
Ca
dmiu
m
Bl
ackb
ande
d Tr
eval
ly
<0.0
2 0.
04
<0.0
2
Pe
arlsp
otte
d Ra
bbitf
ish
0.38
<0
.02
<0.0
2
H
affa
ra B
ream
0.
02
0.03
0.
03
N
arro
w-b
arre
d Sp
anish
mac
kere
l <0
.02
0.1
<0.0
2
D
iam
ond
Mul
let
0.5
<0.0
2 <0
.02
G
roup
er
<0.0
2 0.
2 <0
.02
G
rey
Gru
nt
0.02
0.
03
<0.0
2
Sp
angl
ed E
mpe
ror
<0.0
2 0.
05
<0.0
2
Tige
r Shr
imp
<0.0
2
<0.0
2
<0.0
2
Au
stral
ian
food
stan
dard
s for
hea
vy m
etal
s in
fish
Lead
: 0.5
mg/
kg
Mer
cury
: mea
n of
0.5
mg/
kg
Cadm
ium
: 0.2
mg/
kg
118
FOOD COMPOSITON TABLES
Ta
ble 5
. Ing
redi
ents
and
met
hods
of p
repa
ratio
n an
d Co
okin
g of
fish
com
mon
ly co
nsum
ed in
Bah
rain
Loca
l nam
e Co
mm
on n
ame
Mai
n In
gred
ients
Met
hod
of p
repa
ratio
n
Sam
ak m
ashw
ie
Gril
led
fish
Fish
, spi
ces
Mar
inat
e fish
in sp
ices
and
gril
l till
don
e
Salo
onat
sam
ak /
rubi
an
Curri
ed fi
sh/sh
rimps
Fi
sh/sh
rimps
, oni
ons,
tom
ato,
egg-
plan
t, ga
rlic,
gree
n
coria
nder
, tom
ato
paste
, cor
n
oil,
salt,
mix
ed sp
ices
, rip
e
tam
arin
d, d
ried
lem
on, w
ater
Mar
inat
e fish
/shrim
ps in
salt
for 1
hou
r. W
ash
with
wat
er, F
ry in
hot
oil.
Was
h w
ith w
ater
, Fry
in h
ot o
il.
Brow
n on
ions
and
garli
c in
oil.
Add
fish
/shrim
ps an
d
othe
r ing
redi
ents
and
cook
und
er lo
w h
eat t
ill d
one.
Sam
ak m
agle
e Fr
ied
fish
Fish
, cor
n oi
l, sa
lt, sp
ices
M
arin
ate f
ish in
salt
for 1
hou
r. W
ash
with
wat
er, f
ry
in h
ot o
il un
til b
row
n.
Aya
sh b
il sa
mak
/rubi
an
Fish
/shrim
ps co
oked
in ri
ce
Fish
/shrim
ps, r
ice,
onio
ns,
garli
c, po
tato
, cor
n oi
l, bu
tter,
salt,
mix
ed sp
ices
, gro
und
card
amom
, drie
d le
mon
,
chop
ped
pepp
er, w
ater
Mar
inat
e fish
/shrim
ps in
salt
for 1
hou
r. W
ash
with
wat
er, f
ry in
hot
oil
until
bro
wn.
Bro
wn
onio
ns an
d
garli
c add
rest
of in
gred
ient
s and
saut
é. Bo
il ric
e.
Plac
e ric
e, fis
h/sh
rimps
with
rest
of th
e ing
redi
ents
and
cook
till
done
.
Ta
ble 6
. Pro
xim
ate c
ompo
sitio
n of
cook
ed fi
sh co
mm
only
cons
umed
in B
ahra
in (g
/100
g)
)(
Arab
ic na
me
Com
mon
nam
e W
ater
Pr
otein
Fa
t As
h Ca
rboh
ydra
te
Ener
gy
(g)
(g)
(g)
(g)
(g)
KJ
Kca
l
Gril
led
Dia
mon
d M
ulle
t 64
.5
24.2
10
.5
1.9
0.0
799.
9 19
1.2
Pe
arlsp
otte
d Ra
bbitf
ish
68.0
27
.3
4.3
2.5
0.0
623.
2 14
8.9
G
rey
Gru
nt
68.6
25
.9
5.6
1.8
0.0
647.
5 15
4.8
H
affa
ra B
ream
73
.8
22.8
1.
8 1.
9 0.
0 45
4.2
108.
6
Cu
rried
N
arro
w-b
arre
d Sp
anish
mac
kere
l 66
.1
22.9
10
.0
1.9
0.0
759.
3 18
1.5
Ti
ger S
hrim
p 70
.1
24.6
1.
9 2.
3 1.
1 50
7.2
121.
2
Span
gled
Em
pero
r 69
.0
25.4
4.
9 1.
9 0.
0 61
3.1
146.
5
Pear
lspot
ted
Rabb
itfish
69
.5
23.4
5.
2 2.
5 0.
0 59
0.2
141.
1
Fr
ied
Blac
kban
ded
Trev
ally
67
.3
27.8
4.
2 2.
1 0.
0 62
8.0
150.
0
Span
gled
Em
pero
r 56
.4
25.9
7.
0 2.
8 0.
0 69
9.3
167.
0
Nar
row
-bar
red
Span
ish m
acke
rel
60.5
26
.7
11.9
2.
8 0.
0 89
4.2
213.
7
Co
oked
in ri
ce
Span
gled
Em
pero
r 67
.3
27.9
4.
9 2.
0 0.
0 65
5.6
156.
7
Nar
row
-bar
red
Span
ish m
acke
rel
63.4
24
.9
12.0
1.
9 0.
0 86
7.3
207.
3
Tige
r Shr
imp
62.7
29
.2
5.6
2.4
0.1
705.
3 16
8.6
G
roup
er
70.2
27
.3
3.2
1.4
0.0
582.
5 13
9.2
119
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 5
. Ing
redi
ents
and
met
hods
of p
repa
ratio
n an
d Co
okin
g of
fish
com
mon
ly co
nsum
ed in
Bah
rain
Loca
l nam
e Co
mm
on n
ame
Mai
n In
gred
ients
Met
hod
of p
repa
ratio
n
Sam
ak m
ashw
ie
Gril
led
fish
Fish
, spi
ces
Mar
inat
e fish
in sp
ices
and
gril
l till
don
e
Salo
onat
sam
ak /
rubi
an
Curri
ed fi
sh/sh
rimps
Fi
sh/sh
rimps
, oni
ons,
tom
ato,
egg-
plan
t, ga
rlic,
gree
n
coria
nder
, tom
ato
paste
, cor
n
oil,
salt,
mix
ed sp
ices
, rip
e
tam
arin
d, d
ried
lem
on, w
ater
Mar
inat
e fish
/shrim
ps in
salt
for 1
hou
r. W
ash
with
wat
er, F
ry in
hot
oil.
Was
h w
ith w
ater
, Fry
in h
ot o
il.
Brow
n on
ions
and
garli
c in
oil.
Add
fish
/shrim
ps an
d
othe
r ing
redi
ents
and
cook
und
er lo
w h
eat t
ill d
one.
Sam
ak m
agle
e Fr
ied
fish
Fish
, cor
n oi
l, sa
lt, sp
ices
M
arin
ate f
ish in
salt
for 1
hou
r. W
ash
with
wat
er, f
ry
in h
ot o
il un
til b
row
n.
Aya
sh b
il sa
mak
/rubi
an
Fish
/shrim
ps co
oked
in ri
ce
Fish
/shrim
ps, r
ice,
onio
ns,
garli
c, po
tato
, cor
n oi
l, bu
tter,
salt,
mix
ed sp
ices
, gro
und
card
amom
, drie
d le
mon
,
chop
ped
pepp
er, w
ater
Mar
inat
e fish
/shrim
ps in
salt
for 1
hou
r. W
ash
with
wat
er, f
ry in
hot
oil
until
bro
wn.
Bro
wn
onio
ns an
d
garli
c add
rest
of in
gred
ient
s and
saut
é. Bo
il ric
e.
Plac
e ric
e, fis
h/sh
rimps
with
rest
of th
e ing
redi
ents
and
cook
till
done
.
Ta
ble 6
. Pro
xim
ate c
ompo
sitio
n of
cook
ed fi
sh co
mm
only
cons
umed
in B
ahra
in (g
/100
g)
)(
Arab
ic na
me
Com
mon
nam
e W
ater
Pr
otein
Fa
t As
h Ca
rboh
ydra
te
Ener
gy
(g)
(g)
(g)
(g)
(g)
KJ
Kca
l
Gril
led
Dia
mon
d M
ulle
t 64
.5
24.2
10
.5
1.9
0.0
799.
9 19
1.2
Pe
arlsp
otte
d Ra
bbitf
ish
68.0
27
.3
4.3
2.5
0.0
623.
2 14
8.9
G
rey
Gru
nt
68.6
25
.9
5.6
1.8
0.0
647.
5 15
4.8
H
affa
ra B
ream
73
.8
22.8
1.
8 1.
9 0.
0 45
4.2
108.
6
Cu
rried
N
arro
w-b
arre
d Sp
anish
mac
kere
l 66
.1
22.9
10
.0
1.9
0.0
759.
3 18
1.5
Ti
ger S
hrim
p 70
.1
24.6
1.
9 2.
3 1.
1 50
7.2
121.
2
Span
gled
Em
pero
r 69
.0
25.4
4.
9 1.
9 0.
0 61
3.1
146.
5
Pear
lspot
ted
Rabb
itfish
69
.5
23.4
5.
2 2.
5 0.
0 59
0.2
141.
1
Fr
ied
Blac
kban
ded
Trev
ally
67
.3
27.8
4.
2 2.
1 0.
0 62
8.0
150.
0
Span
gled
Em
pero
r 56
.4
25.9
7.
0 2.
8 0.
0 69
9.3
167.
0
Nar
row
-bar
red
Span
ish m
acke
rel
60.5
26
.7
11.9
2.
8 0.
0 89
4.2
213.
7
Co
oked
in ri
ce
Span
gled
Em
pero
r 67
.3
27.9
4.
9 2.
0 0.
0 65
5.6
156.
7
Nar
row
-bar
red
Span
ish m
acke
rel
63.4
24
.9
12.0
1.
9 0.
0 86
7.3
207.
3
Tige
r Shr
imp
62.7
29
.2
5.6
2.4
0.1
705.
3 16
8.6
G
roup
er
70.2
27
.3
3.2
1.4
0.0
582.
5 13
9.2
120
FOOD COMPOSITON TABLES
Ta
ble 7
. Min
eral
com
posit
ion
of co
oked
fish
com
mon
ly co
nsum
ed B
ahra
in (m
g/10
0g, w
et w
eight
) )
(
Arab
ic na
me
Com
mon
nam
es
Fe
Na
K
Ca
Mg
P Cu
Zn
G
rilled
Dia
mon
d M
ulle
t 0.
6 40
0 33
0 33
29
21
0 1.
3 0.
8
Pear
lspot
ted
Rabb
itfish
0.
5 51
0 48
0 42
32
27
0 0.
5 1.
0
Gre
y G
runt
0.
4 22
0 36
0 21
26
20
0 0.
5 0.
4
Haf
fara
Bre
am
0.4
320
390
23
28
240
0.4
0.6
Curr
ied
N
arro
w-b
arre
d Sp
anish
mac
kere
l 1.
0 35
0 42
0 13
30
24
0 1.
0 0.
4
Tige
r Shr
imp
0.4
540
230
92
49
250
3.3
1.8
Sp
angl
ed E
mpe
ror
0.5
280
400
23
28
250
0.3
0.6
Pe
arlsp
otte
d Ra
bbitf
ish
0.9
530
330
64
30
220
0.5
1.1
Fried
Bl
ackb
ande
d Tr
eval
ly
0.6
320
500
61
35
320
0.5
0.7
Sp
angl
ed E
mpe
ror
0.6
590
560
52
40
320
0.4
1.0
N
arro
w-b
arre
d Sp
anish
mac
kere
l 0.
6 60
0 53
0 22
37
33
0 0.
3 0.
8
Co
oked
in ri
ce
Sp
angl
ed E
mpe
ror
0.4
130
410
10
32
280
0.8
0.5
N
arro
w-b
arre
d Sp
anish
mac
kere
l 0.
7 12
0 40
0 10
30
24
0 0.
1 0.
4
Tige
r Shr
imp
0.9
500
250
100
54
280
0.6
2.0
Gro
uper
0.3
190
310
16
31
220
0.4
0.6
Ta
ble 8
: Hea
vy m
etal
cont
ent i
n co
oked
fish
com
mon
ly co
nsum
ed in
Bah
rain
(g/
g)
)(
Arab
ic na
me
Com
mon
nam
e Le
ad
Mer
cury
Ca
dmiu
m
G
rilled
D
iam
ond
Mul
let
0.14
<0
.02
<0.0
2
Pear
lspot
ted
Rabb
itfish
<0
.02
0.05
<0
.02
G
rey
Gru
nt
0.3
<0.0
2 <0
.02
H
affa
ra B
ream
<0
.02
0.09
<0
.02
Curr
ied
Nar
row
-bar
red
Span
ish m
acke
rel
<0.0
2 0.
12
<0.0
2
Tige
r Shr
imp
0.04
<0
.02
<0.0
2
Span
gled
Em
pero
r 0.
02
0.14
<0
.02
Pe
arlsp
otte
d Ra
bbitf
ish
0.2
<0.0
2 <0
.02
Fried
Bl
ackb
ande
d Tr
eval
ly
<0.0
2 <0
.02
<0.0
2
Span
gled
Em
pero
r <0
.02
0.04
<0
.02
N
arro
w-b
arre
d Sp
anish
mac
kere
l 0.
2 0.
24
<0.0
2
Co
oked
in ri
ce
Span
gled
Em
pero
r <0
.02
0.35
<0
.02
N
arro
w-b
arre
d Sp
anish
mac
kere
l <0
.02
0.3
<0.0
2
Tige
r Shr
imp
0.04
0.
05
<0.0
2
G
roup
er
<0
.02
0.29
<0.0
2 *<
0.02
g/
g ar
e ins
trum
enta
lly d
etec
ted
valu
es
121
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Ta
ble 7
. Min
eral
com
posit
ion
of co
oked
fish
com
mon
ly co
nsum
ed B
ahra
in (m
g/10
0g, w
et w
eight
) )
(
Arab
ic na
me
Com
mon
nam
es
Fe
Na
K
Ca
Mg
P Cu
Zn
G
rilled
Dia
mon
d M
ulle
t 0.
6 40
0 33
0 33
29
21
0 1.
3 0.
8
Pear
lspot
ted
Rabb
itfish
0.
5 51
0 48
0 42
32
27
0 0.
5 1.
0
Gre
y G
runt
0.
4 22
0 36
0 21
26
20
0 0.
5 0.
4
Haf
fara
Bre
am
0.4
320
390
23
28
240
0.4
0.6
Curr
ied
N
arro
w-b
arre
d Sp
anish
mac
kere
l 1.
0 35
0 42
0 13
30
24
0 1.
0 0.
4
Tige
r Shr
imp
0.4
540
230
92
49
250
3.3
1.8
Sp
angl
ed E
mpe
ror
0.5
280
400
23
28
250
0.3
0.6
Pe
arlsp
otte
d Ra
bbitf
ish
0.9
530
330
64
30
220
0.5
1.1
Fried
Bl
ackb
ande
d Tr
eval
ly
0.6
320
500
61
35
320
0.5
0.7
Sp
angl
ed E
mpe
ror
0.6
590
560
52
40
320
0.4
1.0
N
arro
w-b
arre
d Sp
anish
mac
kere
l 0.
6 60
0 53
0 22
37
33
0 0.
3 0.
8
Co
oked
in ri
ce
Sp
angl
ed E
mpe
ror
0.4
130
410
10
32
280
0.8
0.5
N
arro
w-b
arre
d Sp
anish
mac
kere
l 0.
7 12
0 40
0 10
30
24
0 0.
1 0.
4
Tige
r Shr
imp
0.9
500
250
100
54
280
0.6
2.0
Gro
uper
0.3
190
310
16
31
220
0.4
0.6
Ta
ble 8
: Hea
vy m
etal
cont
ent i
n co
oked
fish
com
mon
ly co
nsum
ed in
Bah
rain
(g/
g)
)(
Arab
ic na
me
Com
mon
nam
e Le
ad
Mer
cury
Ca
dmiu
m
G
rilled
D
iam
ond
Mul
let
0.14
<0
.02
<0.0
2
Pear
lspot
ted
Rabb
itfish
<0
.02
0.05
<0
.02
G
rey
Gru
nt
0.3
<0.0
2 <0
.02
H
affa
ra B
ream
<0
.02
0.09
<0
.02
Curr
ied
Nar
row
-bar
red
Span
ish m
acke
rel
<0.0
2 0.
12
<0.0
2
Tige
r Shr
imp
0.04
<0
.02
<0.0
2
Span
gled
Em
pero
r 0.
02
0.14
<0
.02
Pe
arlsp
otte
d Ra
bbitf
ish
0.2
<0.0
2 <0
.02
Fried
Bl
ackb
ande
d Tr
eval
ly
<0.0
2 <0
.02
<0.0
2
Span
gled
Em
pero
r <0
.02
0.04
<0
.02
N
arro
w-b
arre
d Sp
anish
mac
kere
l 0.
2 0.
24
<0.0
2
Co
oked
in ri
ce
Span
gled
Em
pero
r <0
.02
0.35
<0
.02
N
arro
w-b
arre
d Sp
anish
mac
kere
l <0
.02
0.3
<0.0
2
Tige
r Shr
imp
0.04
0.
05
<0.0
2
G
roup
er
<0
.02
0.29
<0.0
2 *<
0.02
g/
g ar
e ins
trum
enta
lly d
etec
ted
valu
es
122
FOOD COMPOSITON TABLES
Table 9: Fatty acid profile of raw fish (mg/100g)
)/( Fatty acids
Pearlspotted Rabbitfish
Narrow-barred Spanish mackerel
Diamond Mullet
Grey Grunt
Lauric acid 0.3 0.1 0.1 0.1 Myristic acid 5.1 4.7 5.5 3.1 Myristoleic acid 0.1 - 0.1 0.2 Pentadecanoic acid 1.1 1.4 3.6 0.8 Pentadecenoic acid - - 0.2 - Palmitic acid 30.5 23.4 29.4 23.0 Palmitoleic acid 11.0 6.7 14.1 6.9 Margaric acid 0.8 1.5 0.9 1.2 Heptadecenoic acid 0.6 0.6 2.0 0.6 Stearic acid 5.1 8.8 3.6 5.9 Oleic acid 14.3 14.3 13.4 22.6 Linoleic acid 2.0 1.6 1.4 1.3 Linolenic acid 0.8 1.1 1.1 0.6 Linolenic acid - 0.4 0.9 0.3 Octadecatetraenoic acid 0.9 0.8 1.8 0.3 Arachidic acid 0.2 0.5 0.2 0.5 Eicosenoic acid 0.4 0.6 0.2 1.2 Eicosadienoic acid 0.2 0.3 0.1 0.5 Eicosatrienoic acid 0.8 0.3 0.3 0.5 Arachidonic acid (AA) 4.5 2.5 2.0 5.2 Eicosapentaenoic acid (EPA) 2.9 3.5 5.4 6.4 Docosanoic acid 0.1 0.5 0.3 0.3 Eicosenoic acid 0.1 0.2 0.3 0.4 Adrenic acid 1.3 0.8 0.2 2.0 Docosapentaenoic acid (DPA) 4.8 1.3 1.8 2.6 Docosahexaenoic acid (DHA) 4.4 14.8 1.5 4.3 Tetracosanoic acid 0.1 0.5 0.1 0.1 Cis-tetracosenoic acid 0.1 0.8 0.2 0.1
Ta
ble 1
0: F
atty
acid
pro
file o
f coo
ked
fish
(mg/
100g
) )
/(
Fa
tty A
cids
Diam
ond
Mul
let
(Gril
led)
Gre
y G
runt
(G
rilled
)
Narr
ow-b
arre
d Sp
anish
m
acke
rel
(Cur
ried)
Pear
lspot
ted
Rabb
itfish
(C
urrie
d)
Pear
lspot
ted
Rabb
itfish
(F
ried)
La
uric
acid
0.
1 0.
1 0.
0 0.
1 0.
1 M
yrist
ic ac
id
5.2
2.9
3.7
1.3
1.8
Myr
istol
eic a
cid
0.1
0.2
- -
- Pe
ntad
ecan
oic a
cid
3.2
0.9
1.0
0.3
0.3
Palm
itic a
cid
27.8
21
.9
18.6
14
.8
15.2
Pa
lmito
leic
acid
13
.0
6.4
4.6
2.8
3.4
Mar
garic
acid
0.
9 1.
3 1.
1 0.
3 0.
3 H
epta
dece
noic
acid
1.
7 0.
8 0.
4 0.
2 0.
1 St
earic
acid
3.
7 5.
8 7.
6 4.
6 4.
6 O
leic
acid
13
.2
21.3
14
.8
19.9
19
.6
Lino
leic
acid
1.
9 3.
2 13
.6
41.2
40
.3
Lino
leni
c aci
d 1.
2 0.
6 1.
0 0.
6 0.
4 Li
nole
nic a
cid
0.9
0.3
0.3
0.3
0.3
Oct
adec
atet
raen
oic a
cid
2 0.
4 0.
8 0.
3 0.
3 A
rach
idic
acid
0.
2 0.
4 0.
4 0.
3 0.
3 Ei
cose
noic
acid
0.
2 2.
3 0.
5 0.
2 0.
2 Ei
cosa
dien
oic a
cid
0.1
0.5
0.2
0.1
0.1
Eico
satri
enoi
c aci
d 0.
4 0.
5 0.
3 0.
3 0.
3 A
rach
idon
ic ac
id
2.5
4.9
2.2
1.9
2.1
Eico
sape
ntae
noic
acid
6.
1 5.
6 3.
4 1.
1 1.
1 D
ocos
anoi
c aci
d 0.
1 0.
3 0.
5 0.
5 0.
5 D
ocos
enoi
c aci
d 0.
3 0.
3 0.
2 -
- A
dren
ic ac
id
0.3
2.2
0.7
0.5
0.7
Doc
osap
enta
enoi
c aci
d 2.
2 2.
8 1.
2 1.
9 2.
2 D
ocos
ahex
aeno
ic ac
id
1.8
6.1
14.1
1.
8 1.
7 Te
traco
sano
ic ac
id
0.1
0.1
0.4
0.2
0.2
Cis-
tetra
cose
noic
acid
0.
2 0.
1 0.
6 0.
1 -
123
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Table 9: Fatty acid profile of raw fish (mg/100g)
)/( Fatty acids
Pearlspotted Rabbitfish
Narrow-barred Spanish mackerel
Diamond Mullet
Grey Grunt
Lauric acid 0.3 0.1 0.1 0.1 Myristic acid 5.1 4.7 5.5 3.1 Myristoleic acid 0.1 - 0.1 0.2 Pentadecanoic acid 1.1 1.4 3.6 0.8 Pentadecenoic acid - - 0.2 - Palmitic acid 30.5 23.4 29.4 23.0 Palmitoleic acid 11.0 6.7 14.1 6.9 Margaric acid 0.8 1.5 0.9 1.2 Heptadecenoic acid 0.6 0.6 2.0 0.6 Stearic acid 5.1 8.8 3.6 5.9 Oleic acid 14.3 14.3 13.4 22.6 Linoleic acid 2.0 1.6 1.4 1.3 Linolenic acid 0.8 1.1 1.1 0.6 Linolenic acid - 0.4 0.9 0.3 Octadecatetraenoic acid 0.9 0.8 1.8 0.3 Arachidic acid 0.2 0.5 0.2 0.5 Eicosenoic acid 0.4 0.6 0.2 1.2 Eicosadienoic acid 0.2 0.3 0.1 0.5 Eicosatrienoic acid 0.8 0.3 0.3 0.5 Arachidonic acid (AA) 4.5 2.5 2.0 5.2 Eicosapentaenoic acid (EPA) 2.9 3.5 5.4 6.4 Docosanoic acid 0.1 0.5 0.3 0.3 Eicosenoic acid 0.1 0.2 0.3 0.4 Adrenic acid 1.3 0.8 0.2 2.0 Docosapentaenoic acid (DPA) 4.8 1.3 1.8 2.6 Docosahexaenoic acid (DHA) 4.4 14.8 1.5 4.3 Tetracosanoic acid 0.1 0.5 0.1 0.1 Cis-tetracosenoic acid 0.1 0.8 0.2 0.1
Ta
ble 1
0: F
atty
acid
pro
file o
f coo
ked
fish
(mg/
100g
) )
/(
Fa
tty A
cids
Diam
ond
Mul
let
(Gril
led)
Gre
y G
runt
(G
rilled
)
Narr
ow-b
arre
d Sp
anish
m
acke
rel
(Cur
ried)
Pear
lspot
ted
Rabb
itfish
(C
urrie
d)
Pear
lspot
ted
Rabb
itfish
(F
ried)
La
uric
acid
0.
1 0.
1 0.
0 0.
1 0.
1 M
yrist
ic ac
id
5.2
2.9
3.7
1.3
1.8
Myr
istol
eic a
cid
0.1
0.2
- -
- Pe
ntad
ecan
oic a
cid
3.2
0.9
1.0
0.3
0.3
Palm
itic a
cid
27.8
21
.9
18.6
14
.8
15.2
Pa
lmito
leic
acid
13
.0
6.4
4.6
2.8
3.4
Mar
garic
acid
0.
9 1.
3 1.
1 0.
3 0.
3 H
epta
dece
noic
acid
1.
7 0.
8 0.
4 0.
2 0.
1 St
earic
acid
3.
7 5.
8 7.
6 4.
6 4.
6 O
leic
acid
13
.2
21.3
14
.8
19.9
19
.6
Lino
leic
acid
1.
9 3.
2 13
.6
41.2
40
.3
Lino
leni
c aci
d 1.
2 0.
6 1.
0 0.
6 0.
4 Li
nole
nic a
cid
0.9
0.3
0.3
0.3
0.3
Oct
adec
atet
raen
oic a
cid
2 0.
4 0.
8 0.
3 0.
3 A
rach
idic
acid
0.
2 0.
4 0.
4 0.
3 0.
3 Ei
cose
noic
acid
0.
2 2.
3 0.
5 0.
2 0.
2 Ei
cosa
dien
oic a
cid
0.1
0.5
0.2
0.1
0.1
Eico
satri
enoi
c aci
d 0.
4 0.
5 0.
3 0.
3 0.
3 A
rach
idon
ic ac
id
2.5
4.9
2.2
1.9
2.1
Eico
sape
ntae
noic
acid
6.
1 5.
6 3.
4 1.
1 1.
1 D
ocos
anoi
c aci
d 0.
1 0.
3 0.
5 0.
5 0.
5 D
ocos
enoi
c aci
d 0.
3 0.
3 0.
2 -
- A
dren
ic ac
id
0.3
2.2
0.7
0.5
0.7
Doc
osap
enta
enoi
c aci
d 2.
2 2.
8 1.
2 1.
9 2.
2 D
ocos
ahex
aeno
ic ac
id
1.8
6.1
14.1
1.
8 1.
7 Te
traco
sano
ic ac
id
0.1
0.1
0.4
0.2
0.2
Cis-
tetra
cose
noic
acid
0.
2 0.
1 0.
6 0.
1 -
124
FOOD COMPOSITON TABLES
Ta
ble 1
1: F
atty
acid
s in
raw
and
cook
ed fi
sh co
nsum
ed in
Bah
rain
(mg/
100g
) )
/(
Arab
ic na
me
Com
mon
nam
e SF
A M
UFA
PUFA
Diam
ond
Mul
let
Raw
43
.7
30.5
15
.5
G
rille
d 41
.3
28.7
19
.4
Gre
y G
runt
Ra
w
35
40
24
G
rille
d 33
.7
31.4
27
.1
Narr
ow-b
arre
d Sp
anish
Mac
krel
Ra
w 35
.2
23.2
27
.4
Cu
rried
33
.4
21.1
37
.8
Pear
lspot
ted
Rabb
itfish
Ra
w
43.3
26
.6
21.8
Curri
ed
22.4
23
.2
50
Fr
ied
23.3
23
.3
49.5
SFA:
Satu
rate
d fa
tty ac
ids
MUF
A: M
onou
nsatu
rate
d fa
tty ac
ids
PUFA
: Pol
yuns
atur
ated
fatty
acid
s
125
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
REFERENCES
126
FOOD COMPOSITON TABLES
REFERENCES
Abu-Lehia, I.H. (1987). Composition of camel milk. Michwissenschaft 2(6), 368-370. Al-Attas, O.S. and Sulimani, R.A. (1993). Iodine concentrations in Saudi staple foods.
Saudi Medical Journal 14(4), 322-324. Al-Jebrin, A. Sawaya, W.N, Salji, J.P, Ayaz, M. and Khalil, J.K. (1985). Chemical and
nutritional quality of some cereals and legumes based Saudi Arabian dishes. 2. Mineral and Vitamin contents. Ecology of Food and Nutrition 17, 345-352.
Al-Jebrin, A., Sawaya, W.N, Salji, J.P, Ayaz, M. and Khalil, J.K. (1985). Chemical and nutritional quality of some Saudi Arabian dishes based on cereals and legumes. I. Proximate composition, amino acid contents and nutritive value. Ecology of Food and Nutrition 17: 157-164.
Al-Jeddah, J. and Musaiger, A.O. (2003). Nutritive value of fresh fruit juice consumed in Qatar. Arab Journal of Food and Nutrition 4,8, 50-52.
Burlingame,B.A., Milligan, G.C.,Spriggs, T.W. and Athar, N.(1997).The Conies New Zealand Food Composition Tables. New Zealand Institute for Crop and Research and Ministry of Health, New Zealand.
FAO (1982). Food Composition Tables for the Near East. FAO food and nutrition paper, Rome, Italy.
Food Research Institute (1985). UK Nutrient Data Base. Norwich, U.K. Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S.C. (1981). Nutritive Value of
Indian Foods. National Institute of Nutrition, Hyderabad, India. Greenfield, H. and Southgate, D.A.T. (2003). Food Composition Data, Production,
Management and Use. FAO, Rome. Holland, B., Unwin, I.D. and Buss, D.H. (1989). Milk Products and Egg. The fourth
supplement to McCance and Widdowson's the Composition of Foods (4th Edition). Royal Society of Chemistry: Cambridge: UK.
Holland, B., Unwin, I.D. and Buss, D.H. (1991). Vegetables, Herbs and Spices. The fourth supplement to McCance and Widdowson's the Composition of Foods (4th Edition). Royal Society of Chemistry: Cambridge: UK.
Holland, B., Unwin, I.D. and Buss, D.H. (1992). Fruits and Nuts. The fourth supplement to McCance and Widdowson's the Composition of Foods (4th Edition). Royal Society of Chemistry: Cambridge: UK.
Institute of Nutrition and Food Technology (1077). The Composition of Food. Report No. 130. Iran (in Persian).
King Abdulaziz City for Science and Technology (1995). Evaluation of the Nutritional Status of the People of Saudi Arabia. Final Report. Riyadh, Saudi Arabia.
Kotob, A.R., Abu-Hadid, A. and Al-Baker, A. and Al-Baker, A.(1991). Omega-3 polyunsaturated fatty acid contents of some popular species of Arabian Gulf fish, Food Chemistry,40,185-90.
127
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
REFERENCES
Abu-Lehia, I.H. (1987). Composition of camel milk. Michwissenschaft 2(6), 368-370. Al-Attas, O.S. and Sulimani, R.A. (1993). Iodine concentrations in Saudi staple foods.
Saudi Medical Journal 14(4), 322-324. Al-Jebrin, A. Sawaya, W.N, Salji, J.P, Ayaz, M. and Khalil, J.K. (1985). Chemical and
nutritional quality of some cereals and legumes based Saudi Arabian dishes. 2. Mineral and Vitamin contents. Ecology of Food and Nutrition 17, 345-352.
Al-Jebrin, A., Sawaya, W.N, Salji, J.P, Ayaz, M. and Khalil, J.K. (1985). Chemical and nutritional quality of some Saudi Arabian dishes based on cereals and legumes. I. Proximate composition, amino acid contents and nutritive value. Ecology of Food and Nutrition 17: 157-164.
Al-Jeddah, J. and Musaiger, A.O. (2003). Nutritive value of fresh fruit juice consumed in Qatar. Arab Journal of Food and Nutrition 4,8, 50-52.
Burlingame,B.A., Milligan, G.C.,Spriggs, T.W. and Athar, N.(1997).The Conies New Zealand Food Composition Tables. New Zealand Institute for Crop and Research and Ministry of Health, New Zealand.
FAO (1982). Food Composition Tables for the Near East. FAO food and nutrition paper, Rome, Italy.
Food Research Institute (1985). UK Nutrient Data Base. Norwich, U.K. Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S.C. (1981). Nutritive Value of
Indian Foods. National Institute of Nutrition, Hyderabad, India. Greenfield, H. and Southgate, D.A.T. (2003). Food Composition Data, Production,
Management and Use. FAO, Rome. Holland, B., Unwin, I.D. and Buss, D.H. (1989). Milk Products and Egg. The fourth
supplement to McCance and Widdowson's the Composition of Foods (4th Edition). Royal Society of Chemistry: Cambridge: UK.
Holland, B., Unwin, I.D. and Buss, D.H. (1991). Vegetables, Herbs and Spices. The fourth supplement to McCance and Widdowson's the Composition of Foods (4th Edition). Royal Society of Chemistry: Cambridge: UK.
Holland, B., Unwin, I.D. and Buss, D.H. (1992). Fruits and Nuts. The fourth supplement to McCance and Widdowson's the Composition of Foods (4th Edition). Royal Society of Chemistry: Cambridge: UK.
Institute of Nutrition and Food Technology (1077). The Composition of Food. Report No. 130. Iran (in Persian).
King Abdulaziz City for Science and Technology (1995). Evaluation of the Nutritional Status of the People of Saudi Arabia. Final Report. Riyadh, Saudi Arabia.
Kotob, A.R., Abu-Hadid, A. and Al-Baker, A. and Al-Baker, A.(1991). Omega-3 polyunsaturated fatty acid contents of some popular species of Arabian Gulf fish, Food Chemistry,40,185-90.
Musaiger AO (1993).Traditional Foods in the Arabian Gulf Countries. FAO/RNEA, Cairo, Egypt.
Musaiger AO (1994). Developing data on the composition of foods commonly consumed in Arabian Gulf Countries: the experience in Bahrain. J Food Composition and Analysis, 7, 4, 216-222.
Musaiger AO and Al-Rumaidh MJ.(2005). Proximate and mineral composition of crab meat consumed in Bahrain. Int. J. Food Sci Nutr, s1, 4,231-235.
Musaiger AO and Dsouza R (2007). Nutritional profile of local and western fast foods consumed in Bahrain. Ecol. Food Nutr. 46,2,1-19
Musaiger AO and Reshma Dsouza (2008). Chemical composition of raw fish Consumed in Bahrain. Pak J Biol Sci, 11 (1): 55-61.
Musaiger AO and Reshma Dsouza (2008). The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf. Archivos latinoamericanos de nutrición; 1(58), 103-109.
Musaiger AO, Abu-Dagga F and Alloush S (1988). Nutrients composition of flours used in preparation of various breads in Bahrain. Food Chemistry, 27, 2, 107-113.
Musaiger AO, Al-Jedah JH and Dsouza R (2007). Nutritional profile of ready-to-eat foods consumed in Bahrain. Ecol. Food Nutr. 46, 1, 47-60
Musaiger AO, Al-Jedah JH and Dsouza R (2007). Nutritional profile of bakery products consumed in Bahrain. Pak. J. Nutr. 6, 3, 228-233.
Musaiger AO, Al-Jedeh JH and Dsouza R (2008): Proximate, mineral and fatty acid composition of fast foods consumed in Bahrain. British Food Journal, 110,10, 1006-1018.
Musaiger AO, Al-Mohizea IS, Al-Kanhal MA and Jaidh JH (1990). Chemical and amino acid composition of four traditional foods consumed in the Arab Gulf States. Food Chem, 36, 3, 181-189.
Musaiger AO, Al-Saad J, Al-Hooti DS and Khunji Z (1998). Chemical composition of fermented dairy products consumed in Bahrain. Food Chem, 61, 1/Z, 49-S2.
Musaiger AO, and Cossack ZT (1991). Cholesterol, total fat and fatty acid composition of food and dishes commonly consumed in Bahrain. J Food Composition and Analysis, 4, 3, 250-261.
Musaiger AO, Dsouza R and AL-Jedah JH (2007). Nutritional profile of pizza commonly consumed in Bahrain. Nutrition and Food Science, 37, 82-89.
Musaiger AO, Reshma D’Souza, and Jassim Al-Jedah (2008).Composition of local confections consumed in the Arabian Gulf. Ecology of Food and Nutrition, 47,6,58-530.
Musaiger, A.O. (2000). Chemical Composition of Fresh and Cooked Fish Commonly Consumed in Bahrain. Bahrain Centre for Studies and Research, Bahrain.
Musaiger, A.O. (2006). Composition of Foods Consumed in Bahrain. Bahrain Centre for Studies and Research, Bahrain.
Musaiger, A.O. and Al-Dallal, Z. (1985). Food Composition Tables for Use in Bahrain. Ministry of Health, Bahrain.
Musaiger, A.O. and Sungpuag, P. (1985). Composition of mixed dishes commonly consumed in the Arabian Gulf States. Ecology of Food and Nutrition.16, 153-160.
128
FOOD COMPOSITON TABLES
Musaiger, A.O., Ahmed, M.A. and Rao, M.V. (2000). Nutritive value of traditional sweet consumed in the Arab Gulf countries. International Journal of Food Sciences and Nutrition 51,403-408.
Paul, A.A. and Southgate, D.A.T. (1979). McCance and Widdowson's, the Composition of Foods. 4th revised edition. HMSO, London.
Pellet, P.L. and Shadarevian, S. (1970). Food Composition Tables for Use in the Middle East. American University of Beirut, Lebanon.
Sawaya, W.N., Al-Awadi, F., Eid, N. and Dashti, B.H. (1998).Food Composition of Kuwaiti Composite Dishes. Kuwait Institute for Scientific Research, Kuwait.
Sawaya, W.N., Khalil, J.K. and Al-Shahat, A.F. (1984). Mineral and vitamin content of goat's milk. Journal of American Dietetic Association 84(4), 433-435.
Sawaya, W.N., Khalil, J.K., Al-Shalhat, A.F. and Al-Mohammed, M.M. (1985). Mineral and vitamin content of sheep milk. Milchwissenchaft 40(2), 81-83.
Sawaya, W.N., Safi, W.J., Al-Shalhat, A.F. and Al-Mohammed, H.M. (1984). Studies on the chemical composition and nutritive value of sheep milk. Michwissenchaft 39(2), 90-92.
Takruri, H.R., Tukan, S.K. and Humeid, M.A.I. (2003). The Comprehensive Dictionary of Terms of Nutrition and Food Sciences. Dar Al-Shorok for Publishing and Distribution, Amman, Jordan.
Thomas, S. and Corden, M. (1977). Metric Tables of Composition of Australian Foods. Australian Government Publishing Service, Canberra.
U.S. Department of Health, Education & Welfare (1972). Food Composition Tables for Use in East Asia. Bethesda, U.S.A.
129
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Musaiger, A.O., Ahmed, M.A. and Rao, M.V. (2000). Nutritive value of traditional sweet consumed in the Arab Gulf countries. International Journal of Food Sciences and Nutrition 51,403-408.
Paul, A.A. and Southgate, D.A.T. (1979). McCance and Widdowson's, the Composition of Foods. 4th revised edition. HMSO, London.
Pellet, P.L. and Shadarevian, S. (1970). Food Composition Tables for Use in the Middle East. American University of Beirut, Lebanon.
Sawaya, W.N., Al-Awadi, F., Eid, N. and Dashti, B.H. (1998).Food Composition of Kuwaiti Composite Dishes. Kuwait Institute for Scientific Research, Kuwait.
Sawaya, W.N., Khalil, J.K. and Al-Shahat, A.F. (1984). Mineral and vitamin content of goat's milk. Journal of American Dietetic Association 84(4), 433-435.
Sawaya, W.N., Khalil, J.K., Al-Shalhat, A.F. and Al-Mohammed, M.M. (1985). Mineral and vitamin content of sheep milk. Milchwissenchaft 40(2), 81-83.
Sawaya, W.N., Safi, W.J., Al-Shalhat, A.F. and Al-Mohammed, H.M. (1984). Studies on the chemical composition and nutritive value of sheep milk. Michwissenchaft 39(2), 90-92.
Takruri, H.R., Tukan, S.K. and Humeid, M.A.I. (2003). The Comprehensive Dictionary of Terms of Nutrition and Food Sciences. Dar Al-Shorok for Publishing and Distribution, Amman, Jordan.
Thomas, S. and Corden, M. (1977). Metric Tables of Composition of Australian Foods. Australian Government Publishing Service, Canberra.
U.S. Department of Health, Education & Welfare (1972). Food Composition Tables for Use in East Asia. Bethesda, U.S.A.
APPENDICES
130
FOOD COMPOSITON TABLES
Ap
pend
ix (1
): FA
TTY
ACID
CO
MPO
SITI
ON
OF
ARAB
IAN
GUL
F FI
SH (m
g/10
0g E
DIBL
E PO
RTIO
N)
) :(
) /
(
Fish
Nam
e Ja
sh
Siki
n H
amra
h Be
yah
Rabe
eb
Jarj
our
Kan
aad
Ham
our
Rubi
an
Gub
gub
)(
Fatty
acid
s
14
:0
38.8
5.
8 11
.2
114.
9 -
- 33
.6
2.2
3.5
10.1
15
:0
7.6
2.1
1.7
47.4
-
- 6.
5 -
1.6
4.1
15:1
2.
0 3.
2 1.
2 7.
2 10
.6
3.6
0.7
10.4
4.
3 3.
3 16
:0
223.
6 58
.8
83.2
49
.8
46.2
39
.1
264.
6 46
.7
30.8
89
.7
16:1
59
.9
13.1
21
.3
201.
9 -
- 69
.6
18.6
14
.1
29.4
17
:0
- 18
.6
5.0
33.0
-
- -
4.2
2.1
2.2
17:1
-
- 22
.5
18.7
25
.9
- -
- -
- 18
:0
85.6
51
.2
44.9
32
.5
48.9
12
.4
100.
8 12
.3
20.9
36
.2
18:1
13
7.1
54.6
61
.9
105.
3 43
.0
27.1
18
7.0
24.0
32
.9
83.5
18
:2 (w
-6)
11.9
3.
2 2.
7 20
.0
1.0
- 14
.4
1.5
23.2
22
.4
18:3
(w-3
) 12
.8
- -
13.4
-
- 5.
3 -
- 1.
7 18
:4 (w
-3)
13.1
-
- 52
.1
- -
11.3
0.
6 3.
0 11
.2
20:2
-
- -
- -
- -
- -
0.6
20:3
(w-6
) -
- -
- -
- -
- -
- 20
:4 (w
-6)
21.6
26
.1
29.0
70
.4
- 8.
5 29
.0
4.7
31.7
55
.1
EPA-
20:5
(w
-3)
55.9
23
.4
29.0
14
6.1
51.4
15
.3
46.6
17
.7
43.5
12
4.6
22:0
14
.5
- -
25.5
-
- 13
.0
- -
- 22
:1
- -
- 0.
4 -
10.9
1.
7 -
- 0.
3 22
:3 (w
-6)
7.8
6.9
5.0
6.8
- 10
.9
8.1
4.8
4.1
1.6
22:4
(w-3
) 23
.2
7.9
7.5
11.9
5.
3 1.
1 22
.1
4.3
6.0
12.6
22
-5 (w
-3)
20.0
7.
9 6.
4 27
.6
6.7
9.1
25.5
2.
5 6.
0 15
.8
FA
TTY
ACID
CO
MPO
SITI
ON
OF
ARAB
IAN
GUL
F FI
SH (m
g/10
0g E
DIBL
E PO
RTIO
N)
) /
(
Fi
sh N
ame
Jash
Si
kin
Ham
rah
Beya
h Ra
beeb
Ja
rjou
r K
anaa
d H
amou
r Ru
bian
G
ubgu
b
)
(
DH
A-22
:6
(w-3
) 23
8.0
60.9
81
.5
38.9
63
.8
12.7
19
5.1
29.2
24
.0
56.2
To
tal w
-3
363.
0 10
0.1
124.
4 29
0.0
127.
2 38
.2
305.
9 54
.3
82.2
22
2.1
Tota
l w-6
41
.3
36.2
36
.7
97.2
1.
0 19
.4
51.5
11
.0
59.0
79
.1
Ratio
DH
A/EP
A
4.3
2.6
2.8
0.3
1.2
0.8
4.2
1.7
0.6
0.5
Ratio
w-3
/w-6
8.
8 2.
8 3.
4 3.
0 12
7.2
2.0
5.9
4.9
1.4
2.8
EPA
(%)
15.4
23
.4
23.3
50
.4
40.4
40
.1
15.2
32
.6
52.9
56
.1
DHA
(%)
65.6
60
.8
65.5
13
.4
50.2
33
.2
63.8
53
.8
29.2
25
.3
131
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
FA
TTY
ACID
CO
MPO
SITI
ON
OF
ARAB
IAN
GUL
F FI
SH (m
g/10
0g E
DIBL
E PO
RTIO
N)
) /
(
Fi
sh N
ame
Jash
Si
kin
Ham
rah
Beya
h Ra
beeb
Ja
rjou
r K
anaa
d H
amou
r Ru
bian
G
ubgu
b
)
(
DH
A-22
:6
(w-3
) 23
8.0
60.9
81
.5
38.9
63
.8
12.7
19
5.1
29.2
24
.0
56.2
To
tal w
-3
363.
0 10
0.1
124.
4 29
0.0
127.
2 38
.2
305.
9 54
.3
82.2
22
2.1
Tota
l w-6
41
.3
36.2
36
.7
97.2
1.
0 19
.4
51.5
11
.0
59.0
79
.1
Ratio
DH
A/EP
A
4.3
2.6
2.8
0.3
1.2
0.8
4.2
1.7
0.6
0.5
Ratio
w-3
/w-6
8.
8 2.
8 3.
4 3.
0 12
7.2
2.0
5.9
4.9
1.4
2.8
EPA
(%)
15.4
23
.4
23.3
50
.4
40.4
40
.1
15.2
32
.6
52.9
56
.1
DHA
(%)
65.6
60
.8
65.5
13
.4
50.2
33
.2
63.8
53
.8
29.2
25
.3
132
FOOD COMPOSITON TABLES
FA
TTY
ACID
CO
MPO
SITI
ON
OF
ARAB
IAN
GUL
F FI
SH (m
g/10
0g E
DIBL
E PO
RTIO
N)
) /
(
Fi
sh N
ame
Safi
Oom
, Sar
din
Gar
fa
Bada
h Zo
baid
y Na
isar
Yana
m
Fask
ar
Kar
ari
Shea
ry
Fa
tty a
cids
14:0
3.
3 93
3.0
39.3
12
.9
17.2
19
.7
80.0
4.
6 21
.4
3.3
15:0
48
.1
39.1
5.
6 6.
9 5.
1 5.
3 23
.2
2.8
6.1
- 15
:1
32.8
2.
0 1.
3 2.
4 2.
1 2.
9 5.
1 5.
7 49
.3
7.7
16:0
95
.6
1753
.1
158.
5 16
9.5
218.
3 20
2.4
499.
0 58
.0
196.
0 34
.0
16:1
32
.6
1229
.9
55.7
55
.0
- 50
.7
201.
5 13
.8
32.5
13
.0
17:0
14
.7
148.
6 -
12.0
-
- 13
.9
- -
- 17
:1
30.0
12
1.7
- -
25.3
-
- -
31.0
18:0
52
.8
303.
7 55
.5
41.6
13
1.3
103.
1 15
2.7
19.5
11
8.5
12.8
18
:1
60.7
96
4.8
61.1
13
8.0
172.
8 17
9.6
542.
7 36
.1
126.
1 17
.8
18:2
(w-6
) 5.
6 13
1.4
8.8
9.1
14.0
13
.5
38.0
1.
1 9.
0 1.
1 18
:3 (w
-3)
- 7.
0 25
.8
0.4
1.3
- 4.
1 -
2.5
- 18
:4 (w
-3)
- 23
0.3
23.6
20
.5
11.3
12
.9
60.5
2.
6 6.
4 -
20:2
-
- -
2.3
- -
- -
- -
20:3
(w-6
) -
6.7
- 3.
8 -
- 16
.8
- -
- 20
:4 (w
-6)
20.7
19
7.1
20.4
43
.0
39.8
71
.8
180.
0 21
.7
24.4
7.
4 EP
A-20
:5
(w-3
) 22
.1
1637
.9
74.8
36
.8
37.0
64
.6
278.
5 31
.3
42.7
9.
3 22
:0
- 12
4.6
8.8
4.7
9.8
- 51
.2
- 14
.5
- 22
:1
0.3
159.
1 -
4.7
- 2.
1 12
.2
1.1
- -
22:3
(w-6
) 4.
4 -
5.0
22.1
14
.7
44.4
13
2.7
5.0
5.8
1.4
22:4
(w-3
) 10
.2
106.
9 10
.6
16.8
31
.1
38.0
63
.4
3.3
23.9
3.
7 22
-5 (w
-3)
16.5
20
6.0
15.5
35
.9
34.5
35
.3
131.
5 11
.4
22.4
1.
9 DH
A-22
:6
FA
TTY
ACID
CO
MPO
SITI
ON
OF
ARAB
IAN
GUL
F FI
SH (m
g/10
0g E
DIBL
E PO
RTIO
N)
) /
(
Fish
Nam
e Sa
fi O
om, S
ardi
n G
arfa
Ba
dah
Zoba
idy
Naisa
r Ya
nam
Fa
skar
K
arar
i Sh
eary
(w
-3)
36.0
82
2.5
159.
2 41
.3
268.
5 15
9.3
151.
5 30
.2
244.
1 19
.6
Tota
l w-3
84
.8
3010
.6
306.
5 15
1.7
383.
7 31
0.1
689.
5 78
.8
342.
0 34
.5
Tota
l w-6
30
.7
335.
2 34
.2
78.0
68
.5
129.
7 36
7.5
27.8
39
.2
9.9
Ratio
DH
A/EP
A 1.
6 0.
5 2.
1 1.
1 7.
3 2.
5 0.
5 1.
0 5.
7 2.
1 Ra
tio w
-3/w
-6
2.8
9.0
9.0
1.9
5.6
2.4
1.9
2.8
8.7
3.5
EPA
(%)
26.1
54
.4
24.4
24
.3
9.6
20.8
40
.4
39.7
12
.5
27.0
DH
A (%
) 42
.5
27.3
51
.9
27.2
70
.0
51.4
22
.0
38.3
71
.4
56.8
133
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
FA
TTY
ACID
CO
MPO
SITI
ON
OF
ARAB
IAN
GUL
F FI
SH (m
g/10
0g E
DIBL
E PO
RTIO
N)
) /
(
Fish
Nam
e Sa
fi O
om, S
ardi
n G
arfa
Ba
dah
Zoba
idy
Naisa
r Ya
nam
Fa
skar
K
arar
i Sh
eary
(w
-3)
36.0
82
2.5
159.
2 41
.3
268.
5 15
9.3
151.
5 30
.2
244.
1 19
.6
Tota
l w-3
84
.8
3010
.6
306.
5 15
1.7
383.
7 31
0.1
689.
5 78
.8
342.
0 34
.5
Tota
l w-6
30
.7
335.
2 34
.2
78.0
68
.5
129.
7 36
7.5
27.8
39
.2
9.9
Ratio
DH
A/EP
A 1.
6 0.
5 2.
1 1.
1 7.
3 2.
5 0.
5 1.
0 5.
7 2.
1 Ra
tio w
-3/w
-6
2.8
9.0
9.0
1.9
5.6
2.4
1.9
2.8
8.7
3.5
EPA
(%)
26.1
54
.4
24.4
24
.3
9.6
20.8
40
.4
39.7
12
.5
27.0
DH
A (%
) 42
.5
27.3
51
.9
27.2
70
.0
51.4
22
.0
38.3
71
.4
56.8
134
FOOD COMPOSITON TABLES
NAM
ES, W
EIG
HT
AND
FAT
CONT
ENT
OF
FISH
OF
ARAB
IA G
ULF
COUN
TERI
ES
Com
mon
Loc
al
Engl
ish N
ame
Arab
ic Na
me
Com
mon
Eng
lish
Na
me
Ave
rage
tota
l we
igt (
g)
Fa
t con
tent
of e
dibl
e po
rtio
n (g
/100
g)
(
) (
/)
Sa
ffi
Ra
bbit
Fish
60
0.
80
Oom
, Sar
din
Sa
rdin
es
90
13.0
0 G
arfa
Balck
-Fin
Cre
valle
14
0 1.
30
Bada
h
Com
mon
Moj
arra
18
5 1.
10
Zoba
idy
M
alab
ar C
aval
la
218
1.60
Na
isar
Ba
lck-S
pot S
napp
er
222
1.50
Ya
nam
Gre
y Sw
eet L
ip
225
3.90
Fa
skar
Porg
y 23
5 0.
45
Kar
ari
Cr
eval
le 35
1 1.
70
Shea
ry
O
rang
e Em
pero
r 38
0 0.
27
Jash
O
rang
e Spo
t Tr
eval
ly
400
1.50
Si
kin
Co
bia
450
0.70
H
amra
h
Red
Snap
per
600
0.70
Be
yah
M
ullet
10
90
1.80
Ra
beeb
Gol
den
Trev
ally
11
50
0.66
Ja
rjou
r
Gre
y Do
g Sh
ark
1920
0.
40
Kan
aad
K
ing
Mac
kere
l 21
50
1.60
H
amou
r
Gre
asy
Gro
uper
29
50
0.35
Ru
bian
Shrim
p 10
0.
50
Gub
gub
)(
Se
a Cr
ab
227
1.00
135
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Appendix (2): IODINE CONCENTRATION IN FOODS (µg/1000g)
) :() / ( Food Arabic Name Mean ±SD Range
± Bread group(all made from local flour)
White 105 ± 51 (56-180) Brown 166 ± 74 (84-237) French 180 ± 97 (81-270) Kubz (Grocery) )( 81 ± 28 (65-110) Kubz (Traditional) )( 66 ± 20 (46-96) Dairy group
Cheddar Cheese in can (imported) 320 ± 180 (137-482) Bottled cheese spread (imported) 251 ± 142 (109-381) Powder milk (Nido) )( 76 ± 25 (63-101) Long life milk (Saudia) )( 285 ± 132 (150-420) Fresh milk (local brand) )( 525 ± 215 (300-650) Laban (local brand) )( 915 ± 211 (750-1110) Lebneh (local brand) )( 463 ± 172 (300-641)
Egg (local) )( Boiled 373 ± 187 (176-542)
Vegetables/fruits (local) )( Cucumber (from Al-Kharj) 44 ± 15 (32-61)
Carrots (from Riyadh) 95 ± 41 (55-140) String beans (from Qassim) 31 ± 12 (18-41) Bell pepper (from Riyadh) 60 ± 18 (42-81) Tomatoes (from Riyadh) 88 ± 24 (60-121) Watermelon (from Qassim) 31 ±11 (19-40) Green grapes (from Taif) 17 ± 10 (10-31) Dates (Naboot Saif) (from Qassim) 35 ± 12 (23-55) Dates (Sag'ey) (from Qassim) 38 ± 10 (30-54) Dates (Slateen) (from Qassim) 41 ± 11 (30-47) Fish
Kanaad, from Arabian Gulf sea )( 760 ± 200 (625-921) Bayad, from Red Sea )( 685 ± 184 (501-753) Shaour, from Arabian Gulf sea )( 733 ± 178 (571-901) Typical mixed meal
breakfast1 320 ± 153 (130-471) Kabsa2 )( 273 ± 162 (110-444)
1. Breakfast: Brown beans + Boiled Egg 2. Kabsa : Rice + Fried chicken + tomatoes Source :Al- Attas OS and Sulimani RA (1993)
136
FOOD COMPOSITON TABLES
CONCENTRATION OF IODINE IN DRINKS (µg/1000g)
) / ( Drinks Arabic Name Mean ±SD Range
±
Tea: (granules)
Lipton 531 ± 175 (364-658) English 272 ± 81 (201-365) Arabic 260 ± 87 (165-298) Sudanese 164 ± 84 (87-220) Tea (liquid) )( 280 (224-322)
Coffee: (granules)
Maxwell (Instant) )( 113 ± 41 (75-147) Maxwell (Brewed) )( 102 ± 35 (68-142) Nescaf'e (Instant) )( 85 ± 31 (60-121) Arabic (Traditional) 86 ± 34 (55-132) Arabian coffee (liquid) )( 116 (57-187)
Soft drinks (ug/L)
Pepsi 74 (42-85) Diet pepsi 30 (20-51) Miranda 43 (38-56) Teem 97 (65-120) Coke 41 (30-63)
Source:Al-Atta OS and Sulimani RA (1993)
137
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
CONCENTRATION OF IODINE IN DRINKS (µg/1000g)
) / ( Drinks Arabic Name Mean ±SD Range
±
Tea: (granules)
Lipton 531 ± 175 (364-658) English 272 ± 81 (201-365) Arabic 260 ± 87 (165-298) Sudanese 164 ± 84 (87-220) Tea (liquid) )( 280 (224-322)
Coffee: (granules)
Maxwell (Instant) )( 113 ± 41 (75-147) Maxwell (Brewed) )( 102 ± 35 (68-142) Nescaf'e (Instant) )( 85 ± 31 (60-121) Arabic (Traditional) 86 ± 34 (55-132) Arabian coffee (liquid) )( 116 (57-187)
Soft drinks (ug/L)
Pepsi 74 (42-85) Diet pepsi 30 (20-51) Miranda 43 (38-56) Teem 97 (65-120) Coke 41 (30-63)
Source:Al-Atta OS and Sulimani RA (1993)
Appendix 3: Cholesterol Content in Foods ) :(
Cholesterol (mg/100g) ) / ( Food
Cereal products 260 Sponge cake with fat 130 without fat Puddings 95 Cheesecake
100 Custard, egg 16 -made with powder
8 Dumpling 21 Ice cream, dairy
11 -non dairy 0 Jelly, packet, cubes
0 -made with water 16 -made with milk 15 Milk pudding
Milk, milk products and egg )( 14 Cow milk, fresh, whole )( 2 -fresh, skimmed ) (
34 -Evaporated, whole, Un-
sweetened )( 120 -dried, whole )( 18 -dried, skimmed
- Goat milk 230 Butter, salted )( 66 Cream, single
Cheese 70 Chedder type 72 Edam type 13 Cottage cheese 94 Cream cheese
88 Processed cheese 71 Cheese spread
7 Yogurt, natural Eggs 450 Whole, raw 0 White, raw )( 1260 Yolk, raw 450 Egg, boiled )
(
(Cholesterol content will depend on the fat used for frying) -fried
Egg and Cheese dishes 20 Pizza, cheese and tomato
Meat 65 Beef; raw, lean and fat
59 -Lean only
138
FOOD COMPOSITON TABLES
Cholesterol (mg/100g) ) / ( Food
82 -Cooked, lean and fat 82 - Cooked,Lean only
78 Lamb: raw, lean and fat 79 -Lean only
110 -Cooked, lean and fat 110 - Cooked, Lean only 69 Chicken: raw, light meat
110 -dark meat 80 -boiled, light meat 110 -boiled, dark meat 74 -roasted, light meat 120 - roasted, dark meat Offal
2200 Brain, calf and lamb, raw 3100 -calf, boiled 2200 -lamb, boiled 140 Heart: lamb, raw 400 Kidney: lamb, raw
610 -fried 370 Liver: calf, raw
330 -fried 380 Chicken, raw
350 -fried 430 lamb, raw
400 -fried 180 Tongue: lamb, raw Fish
50 Cod: fresh, raw 80 Mackerel: raw 70 Salmon: raw 90 -canned
Sardines: canned in oil 100 -fish only
80 -fish plus oil 100 canned in tomato sauce
65 Tuna: canned in oil Crustacea
) ( 100 Crab: fresh )( 100 -canned 200 Prawns 50 Oysters: raw
Fish products 50 Fish fingers, frozen 50 fried
Source: Paul, A.A. and Southgate, D.A.T. (1979): McCance and Widdowson's the Composition of Food. 4th revised edition. HMSO, U.K.
139
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
Cholesterol (mg/100g) ) / ( Food
82 -Cooked, lean and fat 82 - Cooked,Lean only
78 Lamb: raw, lean and fat 79 -Lean only
110 -Cooked, lean and fat 110 - Cooked, Lean only 69 Chicken: raw, light meat
110 -dark meat 80 -boiled, light meat 110 -boiled, dark meat 74 -roasted, light meat 120 - roasted, dark meat Offal
2200 Brain, calf and lamb, raw 3100 -calf, boiled 2200 -lamb, boiled 140 Heart: lamb, raw 400 Kidney: lamb, raw
610 -fried 370 Liver: calf, raw
330 -fried 380 Chicken, raw
350 -fried 430 lamb, raw
400 -fried 180 Tongue: lamb, raw Fish
50 Cod: fresh, raw 80 Mackerel: raw 70 Salmon: raw 90 -canned
Sardines: canned in oil 100 -fish only
80 -fish plus oil 100 canned in tomato sauce
65 Tuna: canned in oil Crustacea
) ( 100 Crab: fresh )( 100 -canned 200 Prawns 50 Oysters: raw
Fish products 50 Fish fingers, frozen 50 fried
Source: Paul, A.A. and Southgate, D.A.T. (1979): McCance and Widdowson's the Composition of Food. 4th revised edition. HMSO, U.K.
Appendix (4): INDEX OF SCIENTIFIC NAMES OF FOODS
COMMON NAME ARABIC NAME SCIENTIFIC NAME
CEREAL AND CEREAL PRODUCTS
Barley Shair Hordeum vulgare Corn (maize) Dhurah Zea mays Rice Ruz Oryza sativa Sago Neeshah sago Ipomoea Wheat Qamh Triticm vulgare FRUIT
Almond, green Lawz akhdar Prunus amygdalus Apple Tuffah Malus sylvestris Apricot, dried Mishmish mjafaf Prunus armeniaca Apricot, fresh Mishmish Tazah Prunus armeniaca Banana Moze Musa nana var.
Kavendishi Blackberry Ullayq (Tut) Rubus spp Cherry Karaz Prunus avium Citron Kibbad, Turang Citrus medica Dates Balah Phoenix dactylifera Figs, fresh Teen mjafaf Ficus carica Grapefruit Grapefruit Citrus paradisi Grapes Enab Vitis vinifera Guava Guwafah safra Psidium guajava Lemon Laymun Citrus limon Lemon, sweet Laymum helou Citrus limetta Loquat Akidinya Eriobotrya japonica Mandarin Yusef afandi Citrus deliciosa Mango, ripe Mango Mangifera indica Melon, sweet Shammam Cucumis melo Mulberry Tut aswad, Tut sahmi Morus nigra Nabk Nabk Orange Burtukal Citrus aurantium Papaya, ripe Papaya Carica papaya Peach Khawka Prumus persica Pear Ingass (Khumethra) Pyrus communis Pineapple Ananas Ananas comosus Plum Barkook Prumus domestica Pomegranate Rumman Punica granatum Quince Safargal Cydonia oblonga Raspberry Tut-el-ullayq Rubus idaeus Sapota Chickoo Arhras sapota Strawberry Frawlah, shulayq Fragaria chiloensis Tamarind Tamr hindi Tamarindus indica Water melon Battikh (jaah) Citrulla vulgaris
140
FOOD COMPOSITON TABLES
COMMON NAME ARABIC NAME SCIENTIFIC NAME
VEGETABLES Avocado Afocado Persea americana Basil Rayhan Ocimum basilicum Beans, broad Ful Vicia foba Beans, green Lubya khadra Phaseolus vulgaris Beet root Shamander Beta vulgaris Brussels sprouts Koronb bruksel Brassica oleracea
var. gemmifera Cabbage Malfuf Brassica oleracea
var. capitata Carrot Gazar Daucus carota Cauliflower Qarnabit Brassica oleracea
var. botrytis Celery Karafs Apium graveolens
var. dulce Chard swiss Salq Beta vulgaris
var. cicla Chicory, common Hindbe Cichorium intybus Chives Qurrat asbani (Banger) Allium scheonoprasum Coriander Kuzbarah Coriandrum sativum Cucumber Khiyar Cucumis sativus Dandelion greens Hindbe barri Taraxacum officinale Egg plant (Aubergine) Badhinjan Solanum melongena Fenugreek Helba Trigonella foenum-
graecum Garlic bulbs Thum Allium sativum Grape leaves Warak enab Vitis vinifera Leek Bassal Allium porrum Lettuce Khass Lactuca sativa
var. longifolia Mint Na Na Mentha spp Okra Bamyah Hibiscus esculentus Olive Zaytun aswad Olea europaea Onion Bassal Allium cepa Parsley, curly Bagdunes Petroselinum crispum Peas garden Bazzelah Pisum sativum Pepper Fulful Capsicum frutescens Potato, white Batatah Solanum tuberosum Pumpkin Qar' maghrabi (Pouper) Cucurbita pepo Purslane Baklah Portulaca oleracea Radish Fugl ahmer Raphanus sativus Spinach Sabanekh Spinacia oleracea Squash, summer Kusa Cucurbita pepo vars. Sugar beet Kassab sukkar Beta vulgaris
var. ropa Sweet potato, pale Batatah hulwah Ipomoea batatas Thyme Zatar farisi Thymus spp Tomato Tamatem Lycopersicum esculentum Turnip Lift Brassica campestris
var. rapa
141
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
COMMON NAME ARABIC NAME SCIENTIFIC NAME
VEGETABLES Avocado Afocado Persea americana Basil Rayhan Ocimum basilicum Beans, broad Ful Vicia foba Beans, green Lubya khadra Phaseolus vulgaris Beet root Shamander Beta vulgaris Brussels sprouts Koronb bruksel Brassica oleracea
var. gemmifera Cabbage Malfuf Brassica oleracea
var. capitata Carrot Gazar Daucus carota Cauliflower Qarnabit Brassica oleracea
var. botrytis Celery Karafs Apium graveolens
var. dulce Chard swiss Salq Beta vulgaris
var. cicla Chicory, common Hindbe Cichorium intybus Chives Qurrat asbani (Banger) Allium scheonoprasum Coriander Kuzbarah Coriandrum sativum Cucumber Khiyar Cucumis sativus Dandelion greens Hindbe barri Taraxacum officinale Egg plant (Aubergine) Badhinjan Solanum melongena Fenugreek Helba Trigonella foenum-
graecum Garlic bulbs Thum Allium sativum Grape leaves Warak enab Vitis vinifera Leek Bassal Allium porrum Lettuce Khass Lactuca sativa
var. longifolia Mint Na Na Mentha spp Okra Bamyah Hibiscus esculentus Olive Zaytun aswad Olea europaea Onion Bassal Allium cepa Parsley, curly Bagdunes Petroselinum crispum Peas garden Bazzelah Pisum sativum Pepper Fulful Capsicum frutescens Potato, white Batatah Solanum tuberosum Pumpkin Qar' maghrabi (Pouper) Cucurbita pepo Purslane Baklah Portulaca oleracea Radish Fugl ahmer Raphanus sativus Spinach Sabanekh Spinacia oleracea Squash, summer Kusa Cucurbita pepo vars. Sugar beet Kassab sukkar Beta vulgaris
var. ropa Sweet potato, pale Batatah hulwah Ipomoea batatas Thyme Zatar farisi Thymus spp Tomato Tamatem Lycopersicum esculentum Turnip Lift Brassica campestris
var. rapa
COMMON NAME ARABIC NAME SCIENTIFIC NAME
Sweet potato, pale Batatah hulwah Ipomoea batatas Thyme Zatar farisi Thymus spp Tomato Tamatem Lycopersicum
esculentum Turnip Lift Brassica campestris
var. rapa LEGUMES
Beans, broad (horse)dry Ful nashef Vicia faba Beans, fresh (common) Lubya nashef
(Fasulyah nashef) Phaseolus vulgaris
Black-eyed beans Lobia' Chick pea Himmos (Nekhee) Cicer arietinm Cowpea Lubya baladi Vigna sinensis Lentils Adas Lens esculenta Mungo bean Mash Vigna mungo NUTS AND SEEDS
Acorn Ballut Quercus spp. Almonds Lawz Prunus amygdalus Cashew nuts Habb baladher
(Kashew) Anacardium occidentale
Chestnut Kastana Castanea sativa Coconut Gawz-el-hind Cocos nucifera Hazel nut Bunduq Corylus colurna Peanut (ground nut) Ful sudani Arachis hypogaea Pine nuts Sanawber Pinus pinea Pistachio nuts Fustuk halabi Pistacia vera Pumpkin seed Bzr qar'-magabi Cucurbita spp. Roasted hulled chick peas Bzr el-himus Cicer arietium Salted pistachio nuts Fustuk halabi mumalah Pistacia vera Sesame seed Simsim Sesamum orientale Sunflower seed Bzr abbad el-shams Helianthus annuus Walnut Gawz Fuglan regia Water melon seeds Bzr battikh Citrullus vulgaris FISH
Crab Saratan el-Bahar (Kabaked)
Portunus pelagicus
Hammam Blackbanded Trevally Seriolinea nigrofasciata Hamour Grouper Epinephelus suillus Kanad Narrow-barred Spanish
Mackerel Scomberomorus commerson
Maid Diamond Mullet Liza alata
142
FOOD COMPOSITON TABLES
COMMON NAME ARABIC NAME SCIENTIFIC NAME
Qurqufan Haffara Bream Rhabdosorgus haffara Safai Pearlspotted
Rabbitfish Siganus canaliculatus
Shari Sporgled Emperor Lethrinus nebulosus Yanam Grey Grunt Plectorhinchus sordidus Shrimp Rebian Penaeus Latisulcatus,
and Metapenaeus. sp. SPICES AND CONDIMENTS
Cardamom, dried seed Hab el hal Elettaria cardamomum Chillies, dry Fulful har jaaf Capsicum annuum Cinnamon bark Qirfah Cinnamomum
zeylaniucm Cloves, dry Qurunfil jaaf Eugenia caryophyllata Cumin, seeds Kamun Cuminum cyminum Ginger, fresh Zangabil Zingiber officinale Ginger root, Mace Mace
Gedder El-Zangabil Bisbare besbasah
Zingiber officinale Myristica fragrans
Nutmag Gawz ek tib Myristica fragrans Pepper, dry Fulful aswad Piper nigrum Saffron Zaffaran Tumeric Kurkum Curcuma domestica
143
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
COMMON NAME ARABIC NAME SCIENTIFIC NAME
Qurqufan Haffara Bream Rhabdosorgus haffara Safai Pearlspotted
Rabbitfish Siganus canaliculatus
Shari Sporgled Emperor Lethrinus nebulosus Yanam Grey Grunt Plectorhinchus sordidus Shrimp Rebian Penaeus Latisulcatus,
and Metapenaeus. sp. SPICES AND CONDIMENTS
Cardamom, dried seed Hab el hal Elettaria cardamomum Chillies, dry Fulful har jaaf Capsicum annuum Cinnamon bark Qirfah Cinnamomum
zeylaniucm Cloves, dry Qurunfil jaaf Eugenia caryophyllata Cumin, seeds Kamun Cuminum cyminum Ginger, fresh Zangabil Zingiber officinale Ginger root, Mace Mace
Gedder El-Zangabil Bisbare besbasah
Zingiber officinale Myristica fragrans
Nutmag Gawz ek tib Myristica fragrans Pepper, dry Fulful aswad Piper nigrum Saffron Zaffaran Tumeric Kurkum Curcuma domestica
144
FOOD COMPOSITON TABLES
- -
- - - - - - - - - - - - - - - -
- …………………………-
……………………………………………
- ……………………………………………………………
- …………………………………………………………
- …………………………
-
- ……………………………………
- ………………………………………
145
!"""#$%"&"'( !)*""+,( -"".""/0""1 23(4""5
- -
- - - - - - - - - - - - - - - -
- …………………………-
……………………………………………
- ……………………………………………………………
- …………………………………………………………
- …………………………
-
- ……………………………………
- ………………………………………
FOR
