[Chemical composition, dietary fiber and mineral content of frequently consumed foods in northwest Mexico].
Nutrient composition in foods is very important specially in evaluation of nutritional status in populations. In this study the proximate composition, dietary fiber (DF) and mineral content of 15 frequently consumed foods in Northwest Mexico were determined. The procedures used were AOAC (1984) official methods, chemical-enzymatic method for DF and atomic absorption spectrophometry for minerals. Foods were grouped into cereals, legumes, meat and dairy products, fat was the most variable component in all foods (0,41 to 21,1 g/100 g). Fired beans (Phaseolus vulgaris: variedad pinto) had the highest DF content (9,21 g/100g); as is basis). Sodium among the minerales was also highly variable mainly due to the addition of salt during preparation of foods, except in corn tortillas were salt is not added. In contrast wheat flour tortillas had the highest sodium content of the foods analysed. Fresh white cheese had the highest calcium content (563 mg/100g). The meat group had the highest content of Fe and Zn (2,4-5,4 and 4,2-5,4 mg/100 g respectively). This study has provided information with current analytical techniques of important foods in northwest Mexico that will contribute to food composition tables in Latin America.
Haro
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MI
Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.). Hermosillo, Sonora, México.
Caire
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G
Sánchez
A
A
Valencia
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ME
D004043:Dietary Fiber / Q000032:analysis*; D005504:Food Analysis; D005511:Food Handling; D008800:Mexico; D008903:Minerals / Q000737:chemistry*
D004043:Dietary Fiber; D008903:Minerals
Composición química, fibra dietética y contenido de minerales en alimentos de consumo frecuente en el noroeste de México.