title: Nutritive value of various breads in Saudi Arabia.
abstract: The nutritive value of nine Saudi breads prepared from wheat, millet and corn were measured chemically by proximate, minerals and vitamins analyses. On fresh weight basis, the bread contained 26.4-44.7% moisture, 6.6-10.4% protein, 0.4-2.4% fat, 40.2-60.6% available carbohydrates, 1.8-5.7% dietary fibre, 0.6-2.4% ash and 190-273 Kcal (metabolizable) per 100 g. All the breads were low in Ca (2.2-12.5 mg/100 g), P ranged from 41.9-320.8, Na 83.2-794.6, K 0.7-224.2 and Fe 1.6-7.8 mg/100 g. The contents of vitamin A (RE), thiamin and riboflavin ranged from 0-145 micrograms, 0.01-0.26 mg, 0.02-0.13 mg/100 g respectively. The bread contributed 12-18, 2-8 and 77-84% of the total food energy from protein, fat and carbohydrates respectively. Wheat bread (355 g/head/day) provided 45 and 61% of energy and protein requirements respectively at national level per person per day.
authors.affiliation: Department of Community Health, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia.
authors.forename: M A
authors.initials: MA
authors.lastname: al-Kanhal
authors.forename: I S
authors.initials: IS
authors.lastname: al-Mohizea
authors.forename: A I
authors.initials: AI
authors.lastname: al-Othaimeen
authors.forename: M A
authors.initials: MA
authors.lastname: Khan
mesh_terms: D001939:Bread / Q000032:analysis*; D004044:Dietary Proteins / Q000008:administration & dosage; D002523:Edible Grain / Q000502:physiology; D002149:Energy Intake; D009753:Nutritive Value; D008897:Panicum / Q000502:physiology; D012529:Saudi Arabia; D014908:Triticum / Q000502:physiology
chemical_list: D004044:Dietary Proteins