Cholesterol contents and fatty acid composition of selected Saudi Arabian dishes

Extract: Twenty Saudi Arabian dishes were analyzed by gas liquid chromatography for their cholesterol and fatty acid contents. The cholesterol content of the dishes ranged between 0.2-181.0 mg/100 g dish on fresh weight basis. Two dishes, Shakshuka and motabak ma'lahm contained the highest chol...

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Bibliographic Details
Published inNutrition reports international (USA) Vol. 31; no. 3
Main Authors Sawaya, W.N, Al-Jebrin, A, Salji, J.P, Ayaz, M, Khalil, J.K
Format Journal Article
LanguageEnglish
Published 01.01.1985
Subjects
ACIDE GRAS
ACIDOS GRASOS
ALIMENTOS
ANALISIS
ANALYSE
ARABIA SAUDITA
ARABIE SAOUDITE
CHOLESTEROL
CHROMATOGRAPHIE
COLESTEROL
COMPOSICION
COMPOSITION
CROMATOGRAFIA
PRODUIT ALIMENTAIRE
VALEUR NUTRITIVE
VALOR NUTRITIVO
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Summary:Extract: Twenty Saudi Arabian dishes were analyzed by gas liquid chromatography for their cholesterol and fatty acid contents. The cholesterol content of the dishes ranged between 0.2-181.0 mg/100 g dish on fresh weight basis. Two dishes, Shakshuka and motabak ma'lahm contained the highest cholesterol content containing 181 mg and 96.7 mg/100 g respectively, while Sawekah and motabak ma'moz with 26.0 mg/100 g and 24.5 mg/100 g respectively, were the next highest in cholesterol content. Other dishes contained lower amounts of cholesterol between 0.2-13.2 mg/100 g. Among the fatty acids, oleic, palmitic, linoleic and stearic acids were the predominant fatty acids. The polyunsaturated: monounsaturated: saturated fats ratios as well as polyunsaturated to saturated fat ratio (P:S) were generally not compatible with the values of the fifth dietary goal set by the U.S. Senate Select Committee on Nutrition and Human Needs in 1977. (author)
Bibliography:Q04
8635297
ISSN:0029-6635