title: The nutritive value of selected commonly consumed Kuwaiti dishes.
abstract: The nutritive value of 33 dishes commonly consumed in the state of Kuwait was analyzed. On a fresh weight basis, the moisture content of the dishes ranged from 0.29% to 94.37%, protein content from 0.65% to 24.80%, and fat content from 0.03% to 59.22%. The crude fiber ranged from a low value of 0.04% to a maximum of 2.31%; with the exception of four dishes-Sw-20 (Samsamia), Sw-26 (Harda), V-31 (Hameesat Mushroom), V-32 (Hameesat Fagae)-all dishes had a low fiber level, <1 g/100 g. The ash content ranged from 0.09% to 3.66%. Carbohydrate showed a variation between 3.98% and 81.37%; the highest carbohydrate values were in sweets and rice-based dishes, while the lowest values were in soup and cheese dishes. The energy content of the dishes varied between 19 and 675 kcal/100 g (80-2,823 kJ/100 g). The dishes contributed 5-90%, 1-46% and 1-83% of the total food energy from carbohydrate, protein and fat, respectively.
authors.affiliation: Biotechnology Department, Kuwait Institute for Scientific Research, Safat, Kuwait. hanan2303@yahoo.com
authors.forename: Hanan A
authors.initials: HA
authors.lastname: Al-Amiri
authors.forename: Jamla A
authors.initials: JA
authors.lastname: Al-Otaibi
authors.forename: Mohammed Y
authors.initials: MY
authors.lastname: Al-Foudari
authors.forename: Ahmad H Bin
authors.initials: AH
authors.lastname: Heji
mesh_terms: D004032:Diet; D005504:Food Analysis; D005518:Food Preferences; D006801:Humans; D007730:Kuwait; D009753:Nutritive Value