Publication:
Composition of mixed dishes commonly consumed in the arabian gulf states

Issued Date

1985-02-01

Resource Type

Article

ISSN

15435237
03670244

DOI

10.1080/03670244.1985.9990856

Other identifier(s)

2-s2.0-0001035928

Rights

Mahidol University

Rights Holder(s)

SCOPUS

Bibliographic Citation

Ecology of Food and Nutrition. Vol.16, No.2 (1985), 153-160

Suggested Citation

Abdulrahman O. Musaiger, Pongtorn Sungpuag Composition of mixed dishes commonly consumed in the arabian gulf states. Ecology of Food and Nutrition. Vol.16, No.2 (1985), 153-160. doi:10.1080/03670244.1985.9990856 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/30727

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Title

Composition of mixed dishes commonly consumed in the arabian gulf states

Author(s)

Abdulrahman O. Musaiger
 Pongtorn Sungpuag

Other Contributor(s)

Ministry of Health
 Mahidol University

Abstract

The nutrient composition of seventeen cooked dishes commonly consumed in the Arabian Gulf States was chemically examined. Five dishes were analysed for proximate constituents, vitamin and mineral compositions. It was found that they contained little amounts of water soluble vitamins and iron. Twelve dishes were analyzed for proximate composition alone. Generally, most of the dishes analyzed here could supply an appropriate amount of protein and calories if consumed in sufficient quantity. © 1985, Taylor & Francis Group, LLC. All rights reserved.

Keyword(s)

Agricultural and Biological Sciences
 Environmental Science
 Medicine

Availability

URI

https://repository.li.mahidol.ac.th/handle/20.500.14594/30727

Collections

Scopus 1969-1990