Abdulrahman O. MusaigerPongtorn SungpuagMinistry of HealthMahidol University2018-10-122018-10-121985-02-01Ecology of Food and Nutrition. Vol.16, No.2 (1985), 153-16015435237036702442-s2.0-0001035928https://repository.li.mahidol.ac.th/handle/20.500.14594/30727The 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.Mahidol UniversityAgricultural and Biological SciencesEnvironmental ScienceMedicineArticleSCOPUS10.1080/03670244.1985.9990856