Composition of the subsistence foods of the Wopkaimin people of Papua New Guinea.
Forty-four samples of food, representing 35 species of animals and plants consumed by the Wopkaimin people of highland Papua New Guinea, were analyzed for their nutrient composition, many for the first time. Moisture, protein, fat and minerals (Na, K, Mg, Ca, Fe, Zn, Cu) were assayed directly. Energy and total carbohydrate content were calculated. The animal foods were high in protein, Fe and Zn. Ca was very high (greater than 1000mg/100g) in birds, frogs and fish containing soft edible bones. Leafy vegetables were relatively high in protein, iron and calcium. The five samples of taro (Colocasia esculenta) showed wide variation in composition. The results provide further information on the nutritional value of Papua New Guinean foods.
Brand
J C
JC
Department of Biochemistry, University of Sydney, NSW, Australia.
Thomas
D E
DE
Hyndman
D
D
D005504:Food Analysis / Q000379:methods*; D009753:Nutritive Value; D010219:Papua New Guinea