DR.
FOR
FOOD COMPOSITON TABLES
´.O 8857 / 2010
2
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
CONTENTS
page
- Preface……………………………………………………………….
4
- Introduction…………………………………………………………
5
- Section One: Composition of Foods
- Cereal and cereal products………………………………………
- Bread and bread products………………………………………
- Fruit………………………………………………………………
- Vegetables…………………………………………………………
- Legumes…………………………………………………………..
- Nuts and seeds……………………………………………………
- Meat, poultry and eggs…………………………………………..
- Fish………………………………………………………………..
- Milk and dairy products…………………………………………
- Fats and oils………………………………………………………
- Herbs and spices.…………………………………………………
- Beverages.…………………………………………………………
- Local fast foods…………………………………………………..
- Western fast foods………………………………………………..
- Miscellaneous…………………………………………………….
- Section Two: Composition of Composite Dishes Consumed in
Bahrain………………………………………………………………
- Section Three: Proximate, Minerals, Sterol and Fatty Acids
Composition of Local Food Commonly Consumed in Bahrain…
- References…………………………………………………………..
- Appendices………………………………………………………….
- Fatty Acid Composition of Arabian Gulf Fish……………….
- Iodine Concentration in Foods…………………………………
- Cholesterol Content in Foods…………………………………..
- Index of Scientific Names of Foods……………………………
11
17
19
27
32
33
38
42
46
50
52
58
64
66
68
70
83
125
129
130
135
137
139
3
FOOD COMPOSITON TABLES
PREFACE
This book contains information on the nutrient composition of a wide range
of foods and composite dishes consumed in Bahrain.
Data on food composition can be used as a tool for nutrition education and
to help in planning special diets for therapeutic purposes. These are
important steps to prevent and control nutritional problems. In addition,
the availability of food composition data will help in studying the
relationship between diet and disease, as well as assisting in the design and
implementation of food regulations, particularly those associated with
nutritional ingredients.
There are some food composition tables available for use in this region;
however, they are lacking in many foods consumed in Bahrain, especially
ready-made foods (foods ready to eat and purchased in the market) and
composite dishes (cooked dishes that are prepared at home). Therefore, an
attempt was made to establish baseline data on the composition of foods
commonly consumed in Bahrain.
Dr. ABDULRAHMAN O. MUSAIGER
Head, Arab Center for Nutrition
4
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
INTRODUCTION
Source of data and methods of evaluation
1. Food Composition Tables of Other Countries
Since the Arab Gulf countries depend mainly on imported foods (85-95%)
some of the data for raw and processed foods was derived in their country
of origin. The statistics for imported food were used as a tool to establish
the origin of most of the food items available in these countries. The main
countries which export food to Arab Gulf were recorded. Then, the nutrient
data on foods was extracted from the food composition tables from these
countries.
2. Direct Chemical Analysis
A chemical analysis was carried out for more than 150 raw and ready-toeat foods and composite dishes in some Arabian Gulf countries. The
analysis was done mainly for proximate and mineral composition using
standardized methods. A fatty acids profile was made and vitamins were
analyzed for some foods and composite dishes.
3. Literature and Published Reports
Some of the information included in this report was extracted from several
published articles and unpublished reports (see the reference list). Data
included should be with full details of the sample and its method of
preparation and analysis, and where the results were presented in
minimum requirements (proximate and mineral composition) and in an
acceptable form.
5
FOOD COMPOSITON TABLES
Criteria for the selection of data from literature
The following criteria were used when including data in these Food
Composition Tables:
Name of food
Common name with local synonyms
Source of food
Name of country of origin or the
source of the food analysed
Sampling
Number of samples
Nature of sample (raw, prepared, etc)
Ingredient list (for composite dishes
and some ready-to-eat foods)
Preparation
Methods of preparation for the
samples
Methods of cooking (for composite
dishes)
Analysis
Methods used for analysis with
appropriate reference
Methods of expression of results
Statistical treatment of analytical
values
Expression of sample (purchased,
edible portion, dry or wet matter)
6
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
4.
Determining the Composition of other Nutrients from the Recipe
Programme
For composite dishes commonly consumed in Bahrain, an attempt was
made to calculate the nutrient constituents of the composite dishes from
different food composition tables available for use in the Middle East, in
order to compare the difference between analyzed and calculated nutrients
in the dishes. In general, the values for protein, energy, fat, calcium and
iron were lower than the values obtained by calculation using a
combination of food composition tables. Vitamins were excluded from the
calculation because of the absence of data on vitamin contents for some
ingredients. However, we found that the calculations of the U.K. Recipe
Programme agreed with the analytical results. For this reason we decided
to include the nutrient data for minerals and vitamins for Bahraini
composite dishes in the current food composition tables.
Since the nutrient database for recipes has only foods available in the U.K.,
some values for ingredients may not be precisely correct. This may reduce
the value calculation for vitamins and minerals a little; but will give a useful
guide to the average dishes commonly consumed in Bahrain.
The vitamin and mineral composition of 37 composite dishes consumed
in Bahrain was calculated with data that had been published in the U.K.
for all the ingredients. This was done by using the 'Recipe Programme'
available at the Food Research Institute, U.K. The exception to this was
for watercress seeds, for which there was no information available in the
UK Nutrient Database, and consequently the seeds were omitted from
calculations in recipes 14 and 17 (Gellab and Hesso), as they only represent
a small percentage of the total ingredients in both dishes. The loss of water
and nutrients occurring during the cooking of the dishes was taken
into consideration when calculating the vitamin and mineral content of
the dishes.
7
FOOD COMPOSITON TABLES
Presentation of Data
Raw, processed and ready-to-eat foods
The nutrient composition of raw, processed and ready-to-eat foods is
presented in section one, which provides data for proximate composition,
three minerals (Ca, P, Fe) and five vitamins (Retinol, Thiamin, Riboflavin,
Niacin and Vitamin C) expressed per 100 grams of edible portion.
Composite Dishes
Composite dishes (and some ready-to-eat foods) are given in section two.
Data on the composition of these dishes and foods is presented for Bahrain,
Kuwait, Oman, Qatar and Saudi Arabia. The minimum data presented is
for proximate and mineral composition. However, detailed information is
presented for composite dishes for Bahrain, Kuwait and Saudi Arabia. This
mainly depends on the data available for each country.
Appendices
Information on the fatty acid profiles of fish commonly consumed in the
Arab Gulf countries is included in the appendix section, as well as data on
iodine and the cholesterol content of some foods. An index of the scientific
names of foods was also included.
Symbols used in the Tables
Symbols
0
Tr
N
ND
8
Not analyzed
None of the nutrient is present
Trace
The nutrient is present in significant quantities but there is no
reliable information on the amount
Not detected
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
Criteria for the unit of expression and the number of decimal places
No.
1
2
3
4
5
6
7
Nutrients
Proximate Composition
Energy
Water (Moisture)
Protein
Fat
Total available CHO
Dietary fibre
Ash
Unit
No. of decimal places
kcal
g
g
g
g
g
g
none
1
1
1
1
1
1
8
9
10
11
12
13
14
15
16
17
18
19
20
21
Minerals
Calcium
Phosphorus
Iron
Sodium
Potassium
Copper
Zinc
Boron
Chromium
Aluminum
Iodine
Selenium
Molybdenum
Manganese
mg
mg
mg
mg
mg
mg
mg
mg
mg
mg
mg
mg
mg
mg
none
none
1
none
none
2
1
2
2
2
2
2
2
2
22
23
24
25
26
27
28
29
30
31
32
Vitamins
Vitamin A (Retinol)
Vitamin B1
Vitamin B2
Niacin
Vitamin C
Pantothenic acid
Vitamin B6
Folacin
Vitamin B12
Vitamin D
Vitamin E
µg
mg
mg
mg
mg
mg
mg
mg
mg
IU
mg
none
2
2
1
1
1
2
2
2
none
2
33
34
Fatty acids
Amino acids
mg
mg
2
2
9
FOOD COMPOSITON TABLES
SECTION ONE
œK&µ*$}¶*
COMPOSITION
OF FOODS
iMz=&µ*g¨F{-
10
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
1.10
1.11
1.12
1.13
1.14
1.15
1.16
1.17
1
No.
Ϣϗέ
ϞδϠδΘϟ΍
Barley
Brown rice raw
˰ boiled
Burghol, dark
Burghol, light
Burr
Cheese cake, frozen
Chocolate biscuits, full coated
Corn
Corn, starch
Cornflakes
Cream crackers
Custard, canned
Dansih pastries
Date biscuit
Digestive biscuits, chocolate
Doughnut, plain
CEREAL & CEREAL
PRODUCTS
Food
˯΍άϐϟ΍
ήϴόη
˯ϲϧϲϨΑίέ
ϕϮϠδϣϲϨΑίέ
ώϣΎϏϞϏήΑ
΢ΗΎϓϞϏήΑ
(ήΒϟ΍ϦθΧΰΒΧ
ϩΪϤΠϣϦΒΠϟ΍ϪϜόϛ
ΔΗϻϮϛϮθϟΎΑΔϠϣΎϛϰτϐϣΖϳϮϜδΑ
ΓέΫ
ΓέΫΎθϧ
(ϖ΋ΎϗέβϜϴϠϓϥϭήϛ
ϪϤϳήϜϟ΍Ε΍έΎδϛ
ΐϠόϣήΘδϛ
ΔϴϛέΎϤϧΩή΋Ύτϓ
ήϤΘϟΎΑΖϳϮϜδΑ
ΔΗϻϮϛϮθϟΎΑϲϤπϫΖϳϮϜδΑ
ϝΎΧˬΖϧϭΩ
ΎϬΗΎΠΘϨϣϭΏϮΒΤϟ΍
12.5
13.9
66.0
8.4
8.5
31.9
44.0
2.2
14.9
12.1
3.0
4.3
77.2
21.6
6.5
2.5
23.7
11.5
6.7
2.6
14.2
12.1
9.1
5.7
5.7
11.1
0.2
8.6
9.5
2.6
5.8
6.7
6.8
4.7
1.3
2.8
1.1
0.5
0.8
0.4
10.6
27.6
3.6
0.8
1.6
16.3
3.0
17.6
21.4
24.1
18.6
1.2
˰
˰
1.7
1.3
1.0
˰
˰
1.5
0.1
3.1
˰
˰
˰
1.0
˰
1.6
3.9
1.9
0.8
10.1
6.6
4.8
N
2.1
2.7
0.1
11.0
2.2
Tr
1.6
3.3
2.2
˰
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ˺˹˹ϞϜϟΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
69.6
74.7
29.5
65.6
70.7
52.9
39.0
62.4
66.2
86.8
72.7
67.7
17.2
53.4
61.2
64.1
51.4
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
336
377
148
318
331
252
268
541
342
355
389
336
99
386
469
310
391
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
11
12
1.18
1.19
1.20
1.21
1.22
1.23
1.24
1.25
1.26
1.27
1.28
1.29
1.30
1.31
1.32
1.33
1.34
1.35
1.36
1.37
No.
Ϣϗέ
ϞδϠδΘϟ΍
Doughnut, jam
Dream topping,milk made
Fruit cake
Gingernut biscuits
Ground barley, cooked
Instant dessert powder
Macaroni, raw
Noodles, egg raw
˰ egg boiled
˰ fried
˰ plain boiled
˰ plain raw
Pancakes, sweet
Pizza w/cheese
Pizza w/meat
Pizza, frozen
Popcorn, canned
˰ plain
Rice (Peshawar)
Rice, flour
Food
˯΍άϐϟ΍
ϰΑήϤϟΎΑΖϧϭΩ ΕΎϳϮϠΤϟ΍ΔϤϳήϛ
Ϫϛ΍Ϯϔϟ΍Ϛόϛ
ϞϴΒΠϧΰϟ΍ΖϳϮϜδΑ
ΥϮΒτϣϭϥϮΤτϣήϴόη
ΰϫΎΠϟ΍ϯϮϠΤϟ΍ϕϮΤδϣ
ΔϧϭήϜόϣ
ϲϧξϴΑϊϣΰϟΩϮϧ
ϕϮϠδϣξϴΑϊϣΰϟΩϮϧ ϲϠϘϣΰϟΩϮϧ
ϕϮϠδϣΰϟΩϮϧ
˯ϲϧΰϟΩϮϧ
ϰϠΤϣϚόϛϥΎΑ
ϪϨΒΠϟΎΑ ΍ΰΘϴΑ
ϢΤϠϟΎΑ΍ΰΘϴΑ
ΔΠϠΜϣ΍ΰΘϴΑ
ΐϠόϣέΎθϓ
ΝίΎσέΎθϓ
έϭΎθΑίέ
ίέϻ΍ϦϴΤσ
26.9
1.4
20.6
3.4
4.9
1.0
10.4
9.1
84.3
75.1
82.2
10.6
43.4
37.3
42.5
49.3
2.6
0.9
11.2
8.0
5.7
6.0
3.7
5.6
11.3
2.4
13.7
12.1
2.2
1.9
2.4
11.7
5.9
12.0
10.7
7.5
2.1
6.2
7.8
6.9
14.5
50.4
11.0
15.2
2.2
17.3
2.0
8.2
0.5
11.5
0.4
6.2
16.2
8.3
6.3
10.7
20.0
42.8
2.3
1.1
˰
˰
˰
˰
5.2
˰
˰
˰
˰
˰
˰
˰
˰
2.2
1.2
˰
˰
˰
0.5
0.5
N
Tr
3.5
1.4
19.0
N
˰
2.9
0.6
0.5
0.7
2.9
0.8
2.0
˰
1.5
N
N
˰
0.5
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
52.9
42.2
61.2
74.7
57.4
60.1
73.9
67.7
13.0
11.3
13.0
68.6
35.0
38.3
37.3
30.0
75.0
48.6
78.1
83.5
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
349
637
347
475
294
391
368
391
65
153
62
377
301
276
248
246
489
592
364
377
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
1.38
1.39
1.40
1.41
1.42
1.43
1.44
1.45
1.46
1.47
1.48
1.49
1.50
1.51
1.52
1.53
No.
Ϣϗέ
ϞδϠδΘϟ΍
Rice, polished boiled
Rice, pudding, canned
Rice, raw
Semolina, raw
Spaghetti, white raw
˰ white boiled
Sponge cake
˰ Frozen
˰ jam filled
Sponge pudding, canned
Swiss roll
Swiss rolls, chocolate
Trifle, frozen
Vermicelli
Wheat, whole
Wheat, parboiled
Food
˯΍άϐϟ΍
ϕϮϠδϣϭϰϔμϣίέ
ΔΒϠόϣˬίέϻ΍ϦϣϪϋϮϨμϣΕΎϳϮϠΣ
˯ϲϧˬίέ
˯ϲϧˬΪϴϤγ
ΔΧϮΒτϣήϴϏϲΘϏΎΒγ
ΔϗϮϠδϣϲΘϏΎΒγ
ϲΠϨϔγ΍Ϛόϛ
ΞϠΜϣϲΠϨϔγ΍Ϛόϛ
ϡΎΠϟΎΑϮθΤϣϲΠϨϔγ΍Ϛόϛ
ϪΒϠόϣϪϴΠϨϔγ΍ΕΎϳϮϠΣ
ϲϧ΍Ϯτγ΍ϱήδϳϮγΰΒΧ
ϪΗϻϮϛϮθϟΎΑϲϧ΍Ϯτγ΍ϱήδϳϮγΰΒΧ
ΞϠΜϣϞϓήΗ
(Δϳήϴόη)ςϴϟϼΑ
ϞϣΎϛˬ΢Ϥϗ
(ζϳήΟ)ϞϏήΑ
71.3
77.6
13.3
14.0
9.8
73.8
15.2
35.4
24.5
35.3
32.9
˰
67.7
9.2
13.0
13.0
3.8
3.4
7.5
10.7
12.0
3.6
6.4
3.4
4.2
3.1
7.2
˰
2.2
14.2
11.5
12.5
0.2
2.5
1.0
1.8
1.8
0.7
26.3
16.6
4.9
11.4
4.4
˰
5.8
1.1
2.2
1.5
0.2
˰
0.9
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
0.8
1.7
1.7
˰
0.2
0.6
2.1
2.9
1.2
0.9
N
1.8
0.8
0.8
˰
0.5
˰
2.3
1.5
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ
ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
24.4
14.0
76.7
71.0
73.0
20.0
51.0
40.8
64.2
49.0
54.0
˰
23.0
74.7
69.3
69.8
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
115
89
346
343
356
109
466
316
317
296
284
˰
143
367
343
343
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
13
14
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
1.10
1.11
1.12
1.13
1.14
1.15
1.16
1.17
ήϴόη
˯ϲϧϲϨΑίέ
ϕϮϠδϣϲϨΑίέ
ώϣΎϗϞϏήΑ
΢ΗΎϓϞϏήΑ
ϦθΧΰΒΧ
ϩΪϤΠϣˬϦΒΠϟ΍ΔϜόϛ
ϪΗϻϮϛϮθϟΎΑΔϠϣΎϛϰτϐϣΖϳϮϜδΑ
ΓέΫ
ΓέΫΎθϧ
(ϖ΋ΎϗέβϜϴϠϓϥϭήϛ
ϪϤϳήϜϟ΍Ε΍έΎδϛ
ΐϠόϣήΘδϛ
ΔϴϛέΎϤϧΩή΋Ύτϓ
ήϤΘϟΎΑΖϳϮϜδΑ
ΔΗϻϮϛϮθϟΎΑϲϤπϫΖϳϮϜδΑ
ϲϟΎΧΖϧϭΩ
ΎϬΗΎΠΘϨϣϭΏϮΒΤϟ΍
26
10
4
65
24
3
68
110
10
˰
3
110
100
92
˰
84
40
215
310
120
309
254
173
93
130
348
˰
47
110
87
98
˰
130
190
3.0
1.4
0.5
5.0
2.2
2.9
0.5
1.7
2.0
˰
0.6
1.7
0.2
13.0
˰
2.1
1.4
1
˰
˰
˰
˰
135
N
Tr
8
˰
˰
˰
N
N
˰
Tr
26
0.47
0.59
0.14
0.42
0.41
0.14
0.04
0.03
0.42
˰
1.80
0.23
0.04
0.13
˰
0.08
0.16
0.20
0.07
0.02
0.05
0.06
0.13
0.16
0.13
0.10
˰
1.60
0.05
0.10
0.07
˰
0.11
0.16
5.4
5.3
1.3
˰
˰
˰
0.3
0.5
1.8
˰
˰
1.7
Tr
0.9
˰
1.3
˰
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
mg
mg
mg
µg
mg
mg
mg
ϲΑήόϟ΍Ϣγϻ΍
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ ΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ) (ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
Barley
Brown rice raw
˰boiled
Burghol, dark
Burghol, light
Burr
Cheese cake, frozen
Chocolate biscuits , full coated
Corn
Corn, starch
Cornflakes
Cream crackers
Custard, canned
Danish pastries
Date biscuit
Digestive biscuits, chocolate
Doughnut, plain
CEREAL & CEREAL
PRODUCTS
˯΍άϐϟ΍
Ϣϗέ
ϞδϠδΘϟ΍
1
Food
No.
˰
˰
˰
˰
˰
0.7
˰
˰
˰
˰
˰
˰
˰
˰
Trace
˰
˰
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
FOOD COMPOSITON TABLES
No.
1.18
1.19
1.20
1.21
1.22
1.23
1.24
1.25
1.26
1.27
1.28
1.29
1.30
1.31
1.32
1.33
1.34
1.35
1.36
1.37
Ϣϗέ
ϞδϠδΘϟ΍
Doughnut, jam
Dream topping,milk made
Fruit cake
Gingernut biscuits
Ground barley, cooked
Instant dessert powder
Macaroni, raw
Noodles,egg raw
˰egg boiled
˰ fried
˰ plain boiled
˰ plain raw
Pancakes, sweet
Pizza w/cheese
Pizza w/meat
Pizza, frozen
Popcorn, canned
˰ plain
Rice ( Peshawar)
Rice, flour
˯΍άϐϟ΍
Food
ϰΑήϤϟΎΑΖϧϭΩ
ΕΎϳϮϠΤϟ΍ΔϤϳήϛ
Δϛ΍Ϯϔϟ΍Ϛϴϛ
ϞϴΒΠϧΰϟ΍ΖϳϮϜδΑ
ΥϮΒτϣϭϥϮΤτϣήϴόη
ΰϫΎΠϟ΍ϯϮϠΤϟ΍ϕϮΤδϣ
ΔϧϭήϜόϣ
ϲϧξϴΑϊϣΰϟΩϮϧ
ϕϮϠδϣξϴΑϊϣΰϟΩϮϧ
ϲϠϘϣΰϟΩϮϧ
ϕϮϠδϣΰϟΩϮϧ
˯ϲϧΰϟΩϮϧ
ϰϠΤϣˬϚόϛϥΎΑ
ϪϨΒΠϟΎΑ΍ΰΘϴΑ
ϢΤϠϟΎΑ΍ΰΘϴΑ
ΔΠϠΜϣ΍ΰΘϴΑ
ΐϠόϣέΎθϓ
ΝίΎσέΎθϓ
έϭΎθΑίέ
ίήϟ΍ϦϴΤσ
72
23
170
130
11
20
26
28
5
6
5
23
110
240
3
180
6
10
16
10
71
95
73
87
399
650
150
200
31
27
28
160
110
170
104
130
58
170
153
102
1.2
0.5
1.8
4.0
17.6
0.5
1.4
1.5
0.3
0.3
0.3
1.5
0.8
1.1
2.5
1.0
0.4
1.1
2.8
2.4
N
N
˰
N
28
N
˰
37
2
2
˰
˰
58
70
˰
N
200
410
˰
˰
0.22
0.02
0.08
0.10
0.08
Tr
0.14
0.26
0.01
0.01
0.02
0.37
0.10
0.11
0.08
0.16
0.06
0.18
˰
˰
0.07
0.25
0.08
0.03
˰
0.01
0.06
0.10
0.01
0.01
Tr
0.04
0.17
0.14
0.38
0.14
0.04
0.11
˰
˰
1.3
Tr
˰
0.9
˰
Tr
2.0
2.2
0.2
0.2
0.3
2.4
0.5
˰
˰
0.9
0.3
1.0
˰
˰
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron
Retinol Thiamin Riboflavin Niacin
mg
mg
mg
µg
mg
mg
mg
ϲΑήόϟ΍Ϣγϻ΍
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
N
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
1.0
3.0
1.3
˰
˰
˰
˰
˰
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
15
16
Food
˯΍άϐϟ΍
Rice, polished boiled
Rice, pudding canned
Rice, raw
Semolina, raw
Spaghetti, white raw
˰ white boiled
Sponge cake
˰ frozen
˰ jam filled
Sponge pudding, canned
Swiss roll
Swiss rolls, chocolate
Trifle, frozen
Vermicelli
Wheat, whole
Wheat, Parboiled
No.
Ϣϗέ
ϞδϠδΘϟ΍
1.38
1.39
1.40
1.41
1.42
1.43
1.44
1.45
1.46
1.47
1.48
1.49
1.50
1.51
1.52
1.53
ϕϮϠδϣϭϰϔμϣίέ
ΔΒϠόϣˬίέϻ΍ϦϣϪϋϮϨμϣΕΎϳϮϠΣ
˯ϲϧˬίέ
˯ϲϧˬΪϴϤγ
ΔΧϮΒτϣήϴϏϲΘϏΎΒγ
ΔϗϮϠδϣϲΘϏΎΒγ
ϲΠϨϔγ΍Ϛόϛ
ΞϠΜϣϲΠϨϔγ΍Ϛόϛ
ϰΑήϤϟΎΑϮθΤϣϲΠϨϔγ΍Ϛόϛ
ΔΒϠόϣΔϴΠϨϔγ΍ΕΎϳϮϠΣ
ϪΗϻϮϜδθϟΎΑϲϧ΍Ϯτγ΍ϱήδϳϮγΰΒΧ
ϪΗϼϛϮθϟΎΑϲϧ΍Ϯτγ΍ϱήδϳϮγΰΒΧ
ΞϠΜϣϞϓήΗ
ςϴϟϼΑ
΢Ϥϗ
(ζϳήΟϞϏήΑ
4
93
10
18
25
7
66
44
44
50
98
77
49
26
36
40
66
80
190
110
190
44
150
180
220
170
180
200
52
198
383
450
0.6
0.2
3.2
1.0
2.1
0.5
1.2
0.7
1.6
1.2
1.5
1.1
0.2
1.4
3.1
3.5
˰
N
0
0
˰
˰
280
260
N
N
79
N
75
˰
˰
˰
0.02
0.03
0.21
0.10
0.22
0.01
0.09
0.09
0.04
0.05
0.07
0.12
Tr
˰
0.57
0.40
0.01
0.40
0.16
0.03
0.03
0.01
0.12
0.10
0.07
0.16
0.17
0.19
0.07
˰
0.12
0.04
0.5
0.2
3.9
0.7
3.1
0.5
0.5
0.3
0.4
0.4
0.3
0.3
0.1
˰
4.3
4.3
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ ΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
˰
˰
˰
0.0
˰
˰
˰
˰
˰
˰
1.0
˰
4.0
˰
˰
˰
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
FOOD COMPOSITON TABLES
Bread, Arabic
Bread, toast, white
Chapati
Corn flakes
Indian papard bread
Rakak bread
Tannor bread ( Iranian)
2.2
2.3
2.4
2.5
2.6
2.7
PRODUCTS
2.1
2
BREAD & BREAD
˯΍άϐϟ΍
Ϣϗέ
ϞδϠδΘϟ΍
Food
No.
25.5
29.8
3.0
15.0
31.8
6.5
29.5
ξϴΑ΍ΖγϮΗΰΒΧ
ϲΗΎΒΟ
βϛϼϓϥέϮϛ
(ΎΗ΍έΎΑ)ϯΪϨϫΰΒΧ
ϕΎϗέΰΒΧ
(ϲϧ΍ήϳ·)έϮϨϛΰΒΧ
(ϢΟ)
˯Ύϣ
g
ϲΑήϋΰΒΧ
ϪΗΎΠΘϨϣϭΰΒΨϟ΍
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Water
8.4
12.5
8.2
21.4
8.7
7.6
8.5
(ϢΟ)
ϦϴΗϭήΑ
g
Protein
1.2
0.4
3.6
0.7
0.2
4.8
1.2
(ϢΟ)
ϥϮϫΩ
g
Fat
1.9
0.8
1.2
8.3
3.1
1.3
1.3
(ϢΟ)
ϥΩΎόϣ
g
Ash
0.5
˰
0.2
˰
˰
0.6
0.4
(ϢΟ)
ϑΎϴϟ΍
g
Fibre
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
58.5
79.8
55
54.6
85.0
55.9
63.1
(ϢΟ)
Ε΍έΪϴϫϮΑήϛ
g
Carbohydrate
278
372
285
310
376
297
297
(Γήόγ)
Δϳέ΍ήΣϪϗΎσ
Kcal
Energy
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
17
18
Bread, Arabic
Bread, toast, white
Chapati
Corn flakes
Indian papard bread
Rakak bread
Tannor bread ( Iranian)
2.2
2.3
2.4
2.5
2.6
2.7
PRODUCTS
2.1
2
BREAD & BREAD
˯΍άϐϟ΍
Ϣϗέ
ϞδϠδΘϟ΍
Food
No.
31
24
20
42
17
31
ξϴΑ΍ΖγϮΗΰΒΧ
ϲΗΎΒΟ
βϛϼϓϥέϮϛ
(ΎΗ΍έΎΑ)ϯΪϨϫΰΒΧ
ϕΎϗέΰΒΧ
(ϲϧ΍ήϳ·)έϮϨϛΰΒΧ
145
231
329
62
82
117
100
(ϢΠϠϣ)
(ϢΠϠϣ)
60
έϮϔγϮϓ
mg
Phosphorus
2.7
1.8
11.9
2.3
5.3
2.4
0.6
(ϢΠϠϣ)
ΪϳΪΣ
mg
Iron
˰
˰
˰
˰
˰
˰
0
(ϢΟϭήϜϴϣ)
΃ϦϴϣΎΘϴϓ
µg
Retinol
˰
˰
˰
˰
˰
˰
0.10
(ϢΠϠϣ)
ϦϴϣΎϴΛ
mg
˰
˰
˰
˰
˰
˰
0.06
(ϢΠϠϣ)
ϦϴϓϼϓϮΒϳέ
mg
Thiamin Riboflavin
ΕΎϨϴϣΎΘϴϔϟ΍
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ϡϮϴδϟΎϛ
mg
Calcium
ϲΑήϋΰΒΧ
ϪΗΎΠΘϨϣϭΰΒΨϟ΍ ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Vitamins
Minerals
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
MINERAL & VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
˰
˰
˰
˰
˰
˰
1.0
(ϢΠϠϣ)
ϦϴγΎϴϧ
mg
Niacin
˰
˰
˰
˰
˰
˰
0.0
(ϢΠϠϣ)
ΝϦϴϣΎΘϴϓ
mg
Vitamin C
FOOD COMPOSITON TABLES
3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.8
3.9
3.10
3.11
3.12
3.13
3.14
3.15
3.16
3.17
3.18
3
No.
Ϣϗέ
ϞδϠδΘϟ΍
Almond, green
Apple , average, raw
- raw, peeled
Apricot, dried
Apricot, fresh
Banana
Banana chips
Blackberry
Cashew fruit
Cherry
Cherries, canned in syrup
Citron
Currants
Dates, dried
Dates, fresh
Dried mixed fruit
Fig, fresh ripe
˰ dried
FRUIT
Food
˯΍άϐϟ΍
ήπΧ΍ίϮϟ
ΡΎϔΗ
ήθϘϣΡΎϔΗ
ϒϔΠϣζϤθϣ
ΝίΎσζϤθϣ
ίϮϣ
(ίϮϤϟ΍βΒΟ)ίϮϤϟ΍ϖ΋Ύϗέ
ΕϮΗ
ϮηΎϜϟ΍ΔϬϛΎϓ
ίήϛ
Ώ΍ήθϟΎΑΐϠόϣίήϛ
ΞϧήΗˬΩΎΒϛ
ζϤθϛ
ήϤΗ
(ΐσέ΢ϠΑ
ΔϔϔΠϣΔϛ΍Ϯϓ
ΝίΎσϦϴΗ
ϒϔΠϣϦϴΗ
Ϫϛ΍Ϯϔϟ΍
86.4
84.5
85.4
23.2
84.2
71.6
3.2
79.6
86.0
82.6
77.8
88.7
15.7
20.0
59.0
15.5
88.1
16.8
2.6
0.4
0.4
1.6
0.8
1.2
1.0
0.8
0.9
1.8
0.5
0.6
2.3
2.2
0.9
2.3
1.3
3.6
0.5
0.1
0.1
0.3
0.6
0.3
31.4
0.8
0.4
0.4
Tr
0.1
0.4
0.6
0.3
0.4
0.2
1.6
0.6
˰
˰
5.1
0.6
0.8
˰
0.3
˰
0.4
˰
0.4
˰
1.8
0.9
˰
0.6
2.5
2.1
1.8
1.6
˰
1.1
0.6
1.7
2.6
N
1.0
0.6
1.4
1.9
2.4
1.3
2.2
2.2
7.5
7.8
11.8
11.2
68.9
12.7
25.1
59.9
15.9
6.8
13.8
18.5
8.8
79.7
73.0
37.6
68.1
7.6
68.0
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein
Fat
Ash Fibre Carbohydrate
Arabic Name
g
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
55
47
45
285
64
112
511
74
33
70
71
39
284
306
157
268
37
240
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
19
20
3.19
3.20
3.21
3.22
3.23
3.24
3.25
3.26
3.27
3.28
3.29
3.30
3.31
3.32
3.33
3.34
3.35
3.36
3.37
3.38
No.
Ϣϗέ
ϞδϠδΘϟ΍
Fruit cocktail, canned
4canned in syrup
Grapefruit
Grapes
Guava
Lemon
Lemon, sweet
Loquat
Lychees, raw
- canned in syrup
Mandarin
Mango, ripe
- canned in syrup
Melon, sweet
Mulberry
Nabak
Olives, in brine
- in brine, with stones
Orange, sour
Orange, sweet
Food
˯΍άϐϟ΍
ΔϠϜθϣϪϛ΍Ϯϓ
Ώ΍ήθϟΎΑΔΒϠόϣϪϛ΍Ϯϓ
(ΕϭήϓΐϳήΟ)ϯΪϨϫϥϮϤϴϟ
ΐϨϋ
Ϫϓ΍ϮΟ
ϥϮϤϴϟ
ϮϠΣϥϮϤϴϟ
ΎϴϨϳΪϛ΍
ΔΟίΎσˬΔϴθΘϴϠϟ΍ΔϬϛΎϓ
Ώ΍ήθϟΎΑΔΒϠόϣˬΔϴθΘϴϠϟ΍ΔϬϛΎϓ
(ϦϳέΪϨϣ)ϯΪϨϓ΍ϒγϮϳ
ΔΠοΎϧˬϪΠϧΎϣ
Ώ΍ήθϟΎΑΔΒϠόϣΔΠϧΎϣ
ϮϠΣˬϡΎϤη
(ϲϣΎηΕϮΗ)ΩϮγ΍ΕϮΗ
(έΎϨϛ)ϖΒϧ
ϰϠΤϣϝϮϠΤϣϲϓϥϮΘϳί
έάΒϟ΍ϊϣϰϠΤϣϝϮϠΤϣϲϓϥϮΘϳί
ξϣΎΣϝΎϘΗήΑ
ϮϠΣϝΎϘΗήΑ
86.9
81.8
89.2
81.6
80.8
89.8
89.5
88.1
81.1
79.3
87.3
81.0
74.8
92.8
80.8
77.2
76.5
61.2
88.9
87.7
0.4
0.4
0.6
0.6
0.9
0.7
0.7
0.2
0.9
0.4
0.7
0.6
0.3
0.5
1.5
1.6
0.9
0.7
1.0
0.8
Tr
Tr
0.2
0.7
0.4
0.6
0.6
0.6
0.1
Tr
0.2
0.4
Tr
0.1
1.4
0.3
11.0
8.8
0.3
0.2
˰
˰
0.4
0.4
0.6
0.4
0.4
0.4
˰
˰
0.4
0.4
˰
0.4
0.9
0.6
˰
˰
0.5
0.4
1.0
1.0
0.2
0.5
5.3
0.7
1.0
0.8
0.7
0.5
0.4
0.7
0.7
0.5
1.5
˰
2.9
2.3
0.4
0.8
7.2
14.8
9.4
16.2
12.0
7.8
7.8
9.9
14.3
17.7
11.0
16.9
24.2
5.7
13.9
20.4
Tr
Tr
8.9
10.1
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein
Fat
Ash Fibre Carbohydrate
Arabic Name
g
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
29
57
46
76
55
39
39
49
58
68
50
74
82
28
74
90
103
82
44
49
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
3.39
3.40
3.41
3.42
3.43
3.44
3.45
3.46
3.47
3.48
3.49
3.50
3.51
3.52
3.53
3.54
3.55
3.56
3.57
3.58
No.
Ϣϗέ
ϞδϠδΘϟ΍
Papaya, ripe
Peach, raw
Peaches, dried
- canned in juice
- canned in syrup
Pear, raw
- canned in juice
- canned in syrup
Pineapple, raw
- canned in juice
- canned in syrup
Plum
Pomegranate
Quince
Raisins (grape, dried)
Raspberries, raw
- frozen
- canned in syrup
Sapota
Strawberries, raw
Food
˯΍άϐϟ΍
ϪΟίΎσˬϯΎΑΎΑ
ΝίΎσˬΥϮΧ
ϒϔΠϣΥϮΧ
ήϴμόϟΎΑΐϠόϣΥϮΧ
Ώ΍ήθϟΎΑΐϠόϣΥϮΧ
ΔΟίΎσˬϯήΜϤϛ
ήϴμόϟΎΑΔΒϠόϣϯήΜϤϛ
Ώ΍ήθϟΎΑΔΒϠόϣϯήΜϤϛ
ΝίΎσαΎϧΎϧ΍
ήϴμόϟΎΑΐϠόϣαΎϧΎϧ΍
Ώ΍ήθϟΎΑΐϠόϣαΎϧΎϧ΍
(ϪΟϮϏ)ϕϮϗήΑ
ϮϠΣϥΎϣέ
ϞΟήϔγ
ϒϔΠϣΐϴΑί)ζϤθϛ
ϖϴϠόϟ΍ΕϮΗ
ΪϤΠϣˬϖϴϠόϟ΍ΕϮΗ
Ώ΍ήθϟΎΑΐϠόϣϖϴϠόϟ΍ΕϮΗ
ϮϜϴΟ
ΔΟίΎσˬΔϟϭ΍ήϓ
90.8
88.9
15.5
86.7
81.1
83.8
86.8
82.6
86.5
86.8
82.2
87.0
81.3
82.4
13.2
87.0
86.2
74.0
73.7
89.5
0.6
1.0
3.4
0.6
0.5
0.3
0.3
0.2
0.4
0.3
0.5
0.6
0.8
0.6
2.1
1.4
1.2
0.6
0.7
0.8
0.1
0.1
0.8
Tr
Tr
0.1
Tr
Tr
0.2
Tr
Tr
0.2
0.7
0.3
0.4
0.3
0.3
0.1
1.1
0.1
0.5
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
0.3
0.5
0.4
˰
0.6
˰
˰
0.5
˰
0.8
1.5
7.3
0.8
0.9
2.2
1.4
1.1
1.2
0.5
0.7
0.4
2.0
2.2
2.0
2.5
2.7
1.5
2.6
1.1
7.2
7.6
70.0
9.7
14.0
10.0
8.5
13.2
10.1
12.2
16.5
11.5
14.7
14.1
69.3
8.2
9.0
22.5
21.4
6.0
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein
Fat
Ash Fibre
Carbohydrate
Arabic Name
g
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
32
33
301
39
55
40
33.0
50.0
41
47
64
52
77
62
272
27
26
88
98
27
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
21
22
˯΍άϐϟ΍
Ϣϗέ
- frozen
- canned in syrup
Tamarind
Watermelon
3.59
3.60
3.61
3.62
ϞδϠδΘϟ΍
Food
No.
87.7
81.7
35.8
92.6
Ώ΍ήθϟΎΑΔΒϠόϣΔϟϭ΍ήϓ
ϯΪϨϫήϤΗ
(΢Ο)ΦϴτΑ
(ϢΟ)
˯Ύϣ
g
ΓΪϤΠϣΔϟϭ΍ήϓ
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Water
0.5
2.3
0.5
0.7
(ϢΟ)
ϦϴΗϭήΑ
g
Protein
0.1
0.3
Tr
0.1
(ϢΟ)
ϥϮϫΩ
g
Fat
0.5
˰
˰
˰
(ϢΟ)
ϥΩΎόϣ
g
Ash
0.2
N
0.7
1.2
(ϢΟ)
ϑΎϴϟ΍
g
Fibre
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
6.1
56.5
16.9
7.8
(ϢΟ)
Ε΍έΪϴϫϮΑήϛ
g
Carbohydrate
29
238
65
33
(Γήόγ)
Δϳέ΍ήΣϪϗΎσ
Kcal
Energy
FOOD COMPOSITON TABLES
3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.8
3.9
3.10
3.11
3.12
3.13
3.14
3.15
3.16
3.17
3.18
3
No.
Ϣϗέ
ϞδϠδΘϟ΍
Almond, green
Apple eating, average, raw
- raw, peeled
Apricot, dried
Apricot, fresh
Banana
Banana chips
Blackberry
Cashew fruit
Cherry
Cherries, canned in syrup
Citron
Currants
Dates, dried
Dates, fresh
Dried mixed fruit
Fig, fresh ripe
- dried
FRUIT
Food
˯΍άϐϟ΍
ήπΧ΍ίϮϟ
ΡΎϔΗ
ήθϘϣΡΎϔΗ
ϒϔΠϣζϤθϣ
ΝίΎσζϤθϣ
ίϮϣ
(ίϮϤϟ΍βΒΟ)ίϮϤϟ΍ϖ΋Ύϗέ
ΕϮΗ
ϮηΎϜϟ΍ΔϬϛΎϓ
ίήϛ
Ώ΍ήθϟΎΑΐϠόϣίήϛ
ΞϧήΗˬΩΎΒϛ
ζϤθϛ
ήϤΗ
(ΐσέ)΢ϠΑ
ΔϔϔΠϣΔϛ΍Ϯϓ
ΝίΎσϦϴΗ
ϒϔΠϣϦϴΗ
Ϫϛ΍Ϯϔϟ΍
50
4
3
183
30
12
13
20
9
30
15
42
93
72
51
73
80
250
45
11
8
97
32
32
61
16
25
25
13
20
71
60
30
73
30
89
1.6
0.1
0.1
6.1
1.1
0.8
0.8
0.9
0.8
0.4
2.9
0.4
1.3
2.1
1.3
2.2
1.0
4.2
0
0
0
˰
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0.06
0.03
0.03
˰
0.04
0.03
0.04
0.01
0.03
0.05
0.02
0.06
0.16
0.09
0.07
0.10
0.06
0.08
0.08
0.02
0.02
˰
0.06
0.04
0.07
0.01
0.03
0.02
0.01
0.04
0.05
0.10
0.05
0.05
0.05
0.10
˰
0.1
0.1
˰
0.5
0.6
0.8
0.7
0.4
0.2
0.1
0.2
0.9
2.2
0.6
0.7
0.6
0.8
MINERAL ˶AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
7.0
6c
4.0
˰
10.0
14.0
Tr
8.0
220.0
15.0
1.0
32.0
Tr
0.0
10.0
Tr
5.0
1.0
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
23
24
Food
˯΍άϐϟ΍
Fruit cocktail, canned
- canned in syrup
Grapefruit
Grapes
Guava
Lemon
Lemon, sweet
Loquat
Lychees, raw
- canned in syrup
Mandarin
Mango, ripe
- canned in syrup
Melon, sweet
Mulberry
Nabk
Olives, in brine
- in brine, with stones
Orange, sour
Orange, sweet
No.
Ϣϗέ
ϞδϠδΘϟ΍
3.19
3.20
3.21
3.22
3.23
3.24
3.25
3.26
3.27
3.28
3.29
3.30
3.31
3.32
3.33
3.34
3.35
3.36
3.37
3.38
ΔϠϜθϣϪϛ΍Ϯϓ
Ώ΍ήθϟΎΑΔΒϠόϣϪϛ΍Ϯϓ
(ΕϭήϓΐϳήΟ)ϯΪϨϫϥϮϤϴϟ
ΐϨϋ
Ϫϓ΍ϮΟ
ϥϮϤϴϟ
ϮϠΣϥϮϤϴϟ
ΎϴϨϳΪϛ΍
ΔΟίΎσˬΔϴθΘϴϠϟ΍ΔϬϛΎϓ
Ώ΍ήθϟΎΑΔΒϠόϣˬΔϴθΘϴϠϟ΍ΔϬϛΎϓ
(ϦϳέΪϨϣ)ϯΪϨϓ΍ϒγϮϳ
ϪΠϧΎϣ
Ώ΍ήθϟΎΑΔΒϠόϣΔΠϧΎϣ
ϮϠΣϡΎϤη
(ϲϣΎηΕϮΗ)ΩϮγ΍ΕϮΗ
(έΎϨϛ)ϖΒϧ
ϰϠΤϣϝϮϠΤϣϲϓϥϮΘϳί
έάΒϟ΍ϊϣϰϠΤϣϝϮϠΤϣϲϓϥϮΘϳί
ξϣΎΣϝΎϘΗήΑ
ϮϠΣϝΎϘΗήΑ
9
5
18
15
22
41
30
18
6
4
30
14
10
15
61
43
61
49
28
34
14
9
21
15
26
15
20
14
30
12
16
16
10
15
33
28
17
14
21
20
0.4
0.3
0.5
0.9
0.7
0.7
0.5
0.8
0.5
0.7
0.4
1.3
0.4
1.2
3.0
0.9
1
0.8
0.7
0.7
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
˰
0
0
˰
0
0.01
0.02
0.05
0.05
0.04
0.06
0.05
0.02
0.04
Tr
0.08
0.08
0.02
0.04
0.04
˰
Tr
Tr
0.08
0.08
0.01
0.01
0.02
0.04
0.04
0.02
0.03
0.05
0.06
0.04
0.03
0.09
0.03
0.03
0.08
˰
Tr
Tr
0.04
0.03
0.3
0.4
0.2
0.5
1.0
0.1
0.2
0.3
0.5
Tr
0.3
0.9
0.2
0.6
˰
˰
Tr
Tr
0.2
0.2
MINERAL ˶AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron
Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
14.0
4.0
43.0
3.0
218.0
51.0
48.0
10.0
45.0
8.0
33.0
16.0
10.0
29.0
12.0
˰
0.0
0.0
46.0
59.0
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
FOOD COMPOSITON TABLES
Food
˯΍άϐϟ΍
Papaya, ripe
Peaches, raw
- dried
- canned in juice
- canned in syrup
Pear, raw
- canned in juice
- canned in syrup
Pineapple, raw
- canned in juice
- canned in syrup
Plum
Pomegranate
Quince
Raisins (grape, dried)
Raspberries, raw
- frozen
- canned in syrup
Sapota
Strawberries, raw
No.
Ϣϗέ
ϞδϠδΘϟ΍
3.39
3.40
3.41
3.42
3.43
3.44
3.45
3.46
3.47
3.48
3.49
3.50
3.51
3.52
3.53
3.54
3.55
3.56
3.57
3.58
ϯΎΑΎΑ
ΝίΎσˬΥϮΧ
ϒϔΠϣΥϮΧ
ήϴμόϟΎΑΐϠόϣΥϮΧ
Ώ΍ήθϟΎΑΐϠόϣΥϮΧ
ΔΟίΎσϯήΜϤϛ
ήϴμόϟΎΑΔΒϠόϣϯήΜϤϛ
Ώ΍ήθϟΎΑΔΒϠόϣϯήΜϤϛ
ΝίΎσαΎϧΎϧ΍
ήϴμόϟΎΑΐϠόϣαΎϧΎϧ΍
Ώ΍ήθϟΎΑΐϠόϣαΎϧΎϧ΍
(ϪΟϮϏ)ϕϮϗήΑ
ϮϠΣϥΎϣέ
ϞΟήϔγ
(ΐϴΑί)ζϤθϛ
ϖϴϠόϟ΍ΕϮΗ
ΪϤΠϣˬϖϴϠόϟ΍ΕϮΗ
Ώ΍ήθϟΎΑˬΐϠόϣϖϴϠόϟ΍ΕϮΗ
ϮϜϴΟ
ΔΟίΎσˬΔϟϭ΍ήϓ
17
7
36
4
3
11
6
6
18
8
6
10
10
6
46
25
28
14
28
16
13
22
120
19
11
13
10
7
10
5
5
15
34
15
76
31
37
14
27
24
0.5
0.4
6.8
0.4
0.2
0.2
0.2
0.2
0.2
0.5
0.2
0.5
0.6
0.6
3.8
0.7
0.8
1.7
2.0
0.4
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0.04
0.02
Tr
0.01
0.01
0.02
0.01
0.01
0.08
0.09
0.07
0.03
0.07
0.03
0.12
0.03
0.03
0.01
0.02
0.03
0.25
0.04
0.19
0.01
0.01
0.03
0.01
0.01
0.03
0.01
0.01
0.04
0.03
0.03
0.05
0.05
0.05
0.03
0.03
0.03
0.2
0.6
5.3
0.6
0.6
0.2
0.2
0.2
0.3
0.2
0.2
0.5
0.9
0.4
0.6
0.5
0.5
0.3
0.2
0.6
MINERAL A
˶ ND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron
Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
57.0
31.0
Tr
6.0
5.0
6.0
3.0
2.0
12.0
11.0
13.0
6.0
8.0
17.0
1.0
32.0
22.0
7.0
6.0
77.0
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
25
26
˯΍άϐϟ΍
Ϣϗέ
- frozen
- canned in syrup
Tamarind
Watermelon
3.59
3.60
3.61
3.62
ϞδϠδΘϟ΍
Food
No.
11
54
6
Ώ΍ήθϟΎΑΔΒϠόϣΔϟϭ΍ήϓ
ϯΪϨϫήϤΗ
(΢Ο)ΦϴτΑ
7
108
15
25
(ϢΠϠϣ)
(ϢΠϠϣ)
19
έϮϔγϮϓ
mg
ϡϮϴδϟΎϛ
mg
΃ϦϴϣΎΘϴϓ
µg
0.2
1.0
1.1
1.0
0
0
0
0
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
ΪϳΪΣ
mg
Retinol
0.02
0.44
0.01
0.03
(ϢΠϠϣ)
ϦϴϣΎϴΛ
mg
0.03
0.16
0.02
0.03
(ϢΠϠϣ)
ϦϴϓϼϓϮΒϳέ
mg
0.2
2.1
0.3
0.6
(ϢΠϠϣ)
ϦϴγΎϴϧ
mg
Thiamin Riboflavin Niacin
ΕΎϨϴϣΎΘϴϔϟ΍
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
Calcium Phosphorus Iron
ΓΪϤΠϣΔϟϭ΍ήϓ
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Vitamins
Minerals
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
MINERAL ˶AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
6.0
6.0
29.0
48.0
(ϢΠϠϣ)
ΝϦϴϣΎΘϴϓ
mg
Vitamin C
FOOD COMPOSITON TABLES
4.1
4.2
4.3
4.4
4.5
4.6
4.7
4.8
4.9
4.10
4.11
4.12
4.13
4.14
4.15
4.16
4.17
4
No.
Ϣϗέ
ϞδϠδΘϟ΍
Agar, dried
Artichoke, raw
Asparagus, raw
Avocado
Baked beans, canned
Basil
Beans, broad
Beans, green
Beetroot, raw
- boiled in salted water
- pickled, drained
Broccoli, green, raw
- boiled in salted water
- boiled in unsalted water
Brussels sprouts, raw
- boiled in salted water
- boiled in unsalted water
VEGETABLES
Food
˯΍άϐϟ΍
ϒϔΠϣέΎΟ΍
ΝίΎσˬϱϭήϛϑϮηήΧ
ΝίΎσϱήΑϥϮϴϠϫ
ϭΩΎϛϮϓ΍
ΔΒϠόϣΎϴϟϮλΎϓ
ϥΎΤϳέ
(˯ϼϗΎΑ)ϝϮϓ
ήπΧ΃ϝϮϓ
ΝίΎσέΪϨϤη
΢ϠϤϣ˯ΎϤΑϲϠϐϣέΪϨϤη
ϰϔμϣϭϞϠΨϣέΪϨϤη
ΝίΎσήπΧ΍ςϴΒϧήϗ
΢ϠϤϣ˯ΎϤΑϲϠϐϣςϴΒϧήϗ
ϱΩΎϋ˯ΎϤΑϲϠϐϣςϴΒϧήϗ
ΝίΎσΐϧήϛ
΢ϠϤϣ˯ΎϤΑϲϠϐϣΐϧήϛ
΢ϠϤϣήϴϏ˯ΎϤΑϲϠϐϣΐϧήϛ
Ε΍ϭήπΨϟ΍
9.7
85.2
91.4
71.6
72.9
86.3
81.8
90.5
87.1
82.4
88.6
88.2
91.1
91.1
84.3
86.9
86.9
1.3
2.8
2.9
2.0
4.8
3.8
5.2
2.0
1.7
2.3
1.2
4.4
3.1
3.1
3.5
2.9
2.9
1.2
0.2
0.6
20.0
0.6
0.5
0.4
0.2
0.1
0.1
0.2
0.9
0.8
0.8
1.4
1.3
1.3
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
1.4
˰
1.8
0.8
0.7
81.1
N
1.7
1.8
3.5
1.0
2.0
1.2
1.9
1.9
1.7
2.6
2.3
2.3
4.1
3.1
3.1
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein
Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
Tr
2.7
2.0
3.2
15.1
6.6
9.8
5.4
7.6
9.5
5.6
1.8
1.1
1.1
4.1
3.5
3.5
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
16
18
25
205
81
50
72
32
36
46
28
33
24
24
42
35
35
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
27
28
4.18
4.19
4.20
4.21
4.22
4.23
4.24
4.25
4.26
4.27
4.28
4.29
4.30
4.31
4.32
4.33
4.34
4.35
4.36
4.37
No.
Ϣϗέ
ϞδϠδΘϟ΍
Cabbage, raw,
- boiled in salted water
- boiled in unsalted water
Carrots, old, raw
- boiled in salted water
- boiled in unsalted water
Carrot red & orange
Cauliflower
Celery, raw
- boiled in salted water
Chard swiss
Chicory, raw
- boiled in salted water
Chives
Coriander
Corn, fresh white
Cucumber
Dandelion greens
Eggplant
Fennel, raw
Food
˯΍άϐϟ΍
ΝίΎσϑϮϔϠϣ
΢ϠϤϣ˯ΎϣϲϓϲϠϐϣϑϮϔϠϣ
΢ϠϤϣήϴϏ˯ΎϣϲϓϲϠϐϣϑϮϔϠϣ
ΝίΎσέΰΟ
΢ϠϤϣ˯ΎϣϲϓϲϠϐϣέΰΟ
΢ϠϤϣήϴϏ˯ΎϣϲϓϲϠϐϣέΰΟ
(ήϔλϻ΍ϭήϤΣϻ΍)έΰΟ
ςϴΒϧήϗ
ΝίΎσβϓήϛ
΢ϠϤϣ˯ΎϣϲϓϲϠϐϣβϓήϛ
ϖϠγ
ΝίΎσˬ˯ΎΑΪϨϫβϳήγ
΢ϠϤϣ˯ΎϣϲϓΔϴϠϐϣ˯ΎΑΪϨϫ
ΝίΎσΙ΍ήϛ
ΔΟίΎσΓήΑΰϛ
ΓέΫ
ΝίΎσέΎϴΧ
ΔΟίΎσΔϳήΑ˯ΎΑΪϨϫ
ΝίΎσϥΎΠϧΫΎΑ
ΔΟίΎσΔΒϠΣ
90.1
93.1
93.1
89.8
90.5
90.5
89.1
91.7
95.1
95.2
90.8
94.3
94.8
92.6
84.0
72.4
95.4
85.7
91.8
94.2
1.7
1.0
1.0
0.6
0.6
0.6
1.0
2.4
0.5
0.5
1.6
0.5
0.6
1.1
4.3
3.9
0.7
2.7
1.0
0.9
0.4
0.4
0.4
0.3
0.4
0.4
0.3
0.2
0.2
0.3
0.4
0.6
0.3
0.2
0.7
1.1
0.1
0.7
0.3
0.2
˰
˰
˰
˰
˰
˰
0.8
0.8
˰
˰
1.6
˰
˰
0.6
2.0
0.8
0.4
2.0
0.6
˰
2.4
1.8
1.8
2.4
2.5
2.5
0.8
0.9
1.1
1.2
1.0
0.9
1.1
0.7
1.7
0.8
0.4
1.8
1.2
2.4
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash
Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
4.1
2.2
2.2
7.9
4.9
4.9
8.0
4.0
0.9
0.8
4.6
2.8
2.1
4.8
7.3
20.8
3.0
7.1
5.1
1.8
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
26
16
16
35
24
24
42
31
7
8
21
18
13
28
59
112
17
53
32
12
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
4.38
4.39
4.40
4.41
4.42
4.43
4.44
4.45
4.46
4.47
4.48
4.49
4.50
4.51
4.52
4.53
4.54
4.55
4.56
4.57
No.
Ϣϗέ
ϞδϠδΘϟ΍
- boiled in salted water
Fenugreek leaves, raw
Garlic bulbs
Grape leaves
Lettuce, raw
Mint, raw
Mixed vegetebles,boiled
Mushrooms, common, raw
˰ boiled in salted water
˰ fried in corn oil
˰canned, re-heated, drained
Mustard and cress, raw
Mustard leaves, raw
Okra, raw
- boiled
Potatoes,flesh
- boiled in salted water
- boiled in unsalted water
- mashed
Olive, black
Food
˯΍άϐϟ΍
΢ϠϤϣ˯ΎϣϲϓΔϴϠϐϣΔΒϠΣ
ΔΟίΎσΔΒϠΤϟ΍ϕ΍έϭ΍
ΝίΎσϡϮΛ
ΝίΎσΐϨόϟ΍ϕέϭ
ΝίΎσβΧ
ΝίΎσωΎϨόϧ
ΔϗϮϠδϣΕ΍ϭήπΧ
ΝίΎσϱΩΎϋϡϭήθϣ
΢ϠϤϣ˯ΎϤΑϲϠϐϣϡϭήθϣ
ϩέάϟ΍ΖϳΰΑϲϠϘϣϡϭήθϣ
ΥϮΒτϣϭΐϠόϣϡϭήθϣ
ΝίΎσϝΩήΨϟ΍ΐϟ
ΔΟίΎσϝΩήΨϟ΍ϕ΍έϭ΍
ΔΟίΎσΔϴϣΎΑ
ϪϗϮϠδϣΔϴϣΎΑ
ήθϗϥϭΪΑΎσΎτΑ
΢ϠϤϣ˯ΎϣϲϓΔϗϮϠδϣΎσΎτΑ
΢ϠϤϣήϴϏ˯ΎϣϲϓΔϗϮϠδϣΎσΎτΑ
ΔγϭήϬϣΎσΎτΑ
ΩϮγ΍ϥϮΘϳί
94.4
87.6
63.8
75.5
94.9
83.7
85.8
92.6
92.7
74.8
91.4
95.3
91.3
86.6
87.9
78.9
80.3
80.3
77.6
71.8
0.9
4.6
5.3
3.8
1.3
4.0
3.3
1.8
1.8
2.4
2.1
1.6
2.5
2.8
2.5
2.2
1.8
1.8
1.8
1.8
0.2
0.2
0.2
1.0
0.2
1.3
0.5
0.5
0.3
16.2
0.4
0.6
0.3
1.0
0.9
0.1
0.1
0.1
4.3
21.0
˰
˰
1.4
1.5
0.7
1.8
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
2.8
2.3
N
1.1
2.6
0.7
1.3
N
1.1
1.1
1.5
1.3
1.1
N
4.0
3.6
1.4
1.2
1.2
1.1
1.5
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
1.5
4.8
28.2
15.6
2.2
7.9
6.6
0.4
0.4
0.3
Tr
0.4
3.6
3.0
2.7
18.0
17.0
17.0
15.5
1.1
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
11
35
140
97
19
65
42
13
11
157
12
13
27
31
28
77
72
72
104
207
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
29
30
4.58
4.59
4.60
4.61
4.62
4.63
4.64
4.65
4.66
4.67
4.68
4.69
4.70
4.71
4.72
4.73
4.74
4.75
4.76
4.77
No.
Ϣϗέ
ϞδϠδΘϟ΍
Olive, green
Onion, green, immature
Onions, raw
- fried in corn oil
- dried, raw
- pickled, drained
Parsley,raw,
Peas, raw
- boiled in unsalted water
Pepper, hot
Pepper, sweet
Potato crisps
Potato flour
Potato, white
Pumpkin
- boiled in salted water
Purslane, common
Radish, - Leaves, raw
- Root, raw
Radish, white
Food
˯΍άϐϟ΍
ήπΧ΍ϥϮΘϳί
ήπΧ΍ϞμΑ
ΝίΎσϞμΑ
ϩέάϟ΍ΖϳΰΑϲϠϘϣϞμΑ
ϒϔΠϣϞμΑ
ϞϠΨϣϞμΑ
ΝίΎσβϧϭΪϘΑ
ΔΟίΎσΔϠγΎΑ
΢ϠϤϣ˯ΎϣϲϓΔϗϮϠδϣΔϠγΎΑ
έΎΣϞϔϠϓ
ϮϠΣϞϔϠϓ
ΎσΎτΒϟ΍ϖ΋Ύϗέ
ΎσΎτΒϟ΍ϦϴΤσ
˯ΎπϴΑΎσΎτΑ
(ήΑϮΑ)ϦϴτϘϳ
΢ϠϤϣ˯ΎϣϲϓϕϮϠδϣϦϴτϘϳ
(ΔϠϘΑ)ΔϠΟέ
(ϕ΍έϭϷ΍ˬΪϳϭέ)ήϤΣ΍ϞΠϓ
(Ϊϳϭήϟ΍α΍έ)ϞΠϔϟ΍έάΟ
(Ϊϳϭέ)ξϴΑ΍ϞΠϓ
75.2
89.6
89.0
65.7
4.5
90.6
84.9
74.6
75.6
90.8
92.6
1.9
7.6
79.2
90.0
94.9
91.5
91.3
93.9
93.2
1.5
1.5
1.2
2.3
10.2
0.9
3.7
6.9
6.7
1.5
1.1
5.6
9.1
1.8
1.0
0.6
2.0
2.7
1.1
1.2
13.5
0.2
0.2
11.2
1.7
0.2
0.6
1.5
1.6
0.3
0.2
37.6
0.9
0.1
0.2
0.3
0.4
0.4
0.1
0.1
1.4
1.6
0.8
0.8
5.8
0.4
˰
˰
˰
˰
1.8
˰
˰
0.6
0.5
˰
˰
1.0
0.6
1.2
1.0
1.4
3.1
12.1
1.2
1.8
4.7
4.5
1.7
1.4
4.9
5.7
0.4
0.7
1.1
0.9
0.6
0.8
0.7
2.8
7.3
7.9
14.1
68.6
4.9
7.2
11.3
10.0
5.1
4.2
49.3
75.6
17.5
7.5
2.1
3.8
4.0
4.1
5.0
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre Carbohydrate
Arabic Name
g
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
144
41
36
164
313
24
50
83
79
30
29
546
328
81
39
13
32
25
19
29
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
˯΍άϐϟ΍
Ϣϗέ
Spinach
- boiled in salted water
- boiled in unsalted water
- frozen, boiled in unsalted
- canned, drained
Squash, summer
Sugar beet (root, raw)
Sweet potato
- boiled in salted water
Thyme
Tomato
Tomato puree
Turnip
4.78
4.79
4.80
4.81
4.82
4.83
4.84
4.85
4.86
4.87
4.88
4.89
4.90
ϞδϠδΘϟ΍
Food
No.
90.8
91.8
91.8
91.6
91.8
92.0
77.8
68.9
74.7
79.9
93.8
71.9
92.5
΢ϠϤϣ˯ΎϣϲϓΔϗϮϠδϣΦϧΎΒγ
΢ϠϤϣήϴϏ˯ΎϣϲϓΔϗϮϠδϣΦϧΎΒγ
ΔϗϮϠδϣϭΔΠϠΜϣΦϧΎΒγ
ΓΎϔμϣϭΔΒϠόϣΦϧΎΒγ
ϲϔϴλωήϗ
ΝίΎσήϜδϟ΍ΐμϗ
(ϝ΍ΪϨϓ)ΓϮϠΣΎσΎτΑ
΢ϠϤϣ˯ΎϤΑΔϴϠϐϣΓϮϠΣΎσΎτΑ
ΝίΎσήΘϋί
ΔΟίΎσϢσΎϤσ
ϢσΎϤτϟ΍ϥϮΠόϣ
ΔΟίΎσΖϔϟ
(ϢΟ)
˯Ύϣ
g
ΔΟίΎσˬΦϧΎΒγ
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Water
0.8
4.5
0.8
2.8
1.1
1.3
1.5
0.6
2.8
3.1
2.2
2.2
2.8
(ϢΟ)
ϦϴΗϭήΑ
g
Protein
0.2
0.2
0.3
0.4
0.3
0.3
0.1
0.2
0.5
0.8
0.8
0.8
0.4
(ϢΟ)
ϥϮϫΩ
g
Fat
0.8
˰
0.5
2.7
˰
0.9
0.6
0.6
˰
˰
˰
˰
1.8
(ϢΟ)
ϥΩΎόϣ
g
Ash
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
0.8
2.8
0.6
2.9
2.3
0.9
1.0
0.7
1.6
2.1
2.1
2.1
0.7
(ϢΟ)
ϑΎϴϟ΍
g
Fibre
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
4.9
12.9
4.0
11.3
20.5
27.7
20.1
5.9
0.8
0.5
0.8
0.8
3.5
(ϢΟ)
Ε΍έΪϴϫϮΑήϛ
g
Carbohydrate
29
68
25
72
84
123
82
31
19
21
19
19
33
(Γήόγ)
Δϳέ΍ήΣϪϗΎσ
Kcal
Energy
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
31
32
˯΍άϐϟ΍
Ϣϗέ
LEGUMES
Beans, broad (horse) dry
Beans, French (Common)
Blacked-eyed beans
Chickpea
Chickpea, flour
Cowpea
Fenugreek seeds
Lentils, peeled
Mung beans seed, raw
5
5.1
5.2
5.3
5.4
5.5
5.6
5.7
5.8
5.9
ϞδϠδΘϟ΍
Food
No.
10.6
12.0
82.5
11.5
10.5
10.6
8.6
12.4
7.6
ϪϔηΎϧΎϴΑϮϟ
(ϪΑϮϟ)ΎϴΑϮϟ
(ϲΨϧ)κϤΣ
κϤΤϟ΍ϦϴΤσ
ϯΪϠΑΎϴΑϮϟ
(ΏϮΒΣ)ϪΒϠΣ
έϮθϘϣαΪϋ
εΎϣ
(ϢΟ)
˯Ύϣ
g
(˯ϼϗΎΑ)ϒηΎϧϝϮϓ
ΕΎϴϟϮϘΒϟ΍
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Water
20.5
25.1
29.0
23.1
19.7
19.2
4.8
22.6
25.0
(ϢΟ)
ϦϴΗϭήΑ
g
Protein
1.9
0.7
5.2
1.2
5.4
6.2
0.3
1.6
1.8
(ϢΟ)
ϥϮϫΩ
g
Fat
3.4
2.1
3.3
3.4
2.5
3.0
1.0
3.6
3.0
(ϢΟ)
ϥΩΎόϣ
g
Ash
3.9
0.7
7.2
4.5
3.4
3.4
˰˰
4.3
5.9
(ϢΟ)
ϑΎϴϟ΍
g
Fibre
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
62.7
59.0
46.7
57.2
58.5
56.7
11.6
55.9
53.7
(ϢΟ)
Ε΍έΪϴϫϮΑήϛ
g
Carbohydrate
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
366
343
365
332
375
360
68
329
331
(Γήόγ)
Δϳέ΍ήΣϪϗΎσ
Kcal
Energy
FOOD COMPOSITON TABLES
6.1
6.2
6.3
6.4
6.5
6.6
6.7
6.8
6.9
6.10
6.11
6.12
6.13
6.14
6.15
6.16
6.17
6
No.
Ϣϗέ
ϞδϠδΘϟ΍
Acorn
Almonds
- weighed with shells
- toasted
Cashew nuts
- toasted and salted
Chestnuts
Coconut
Coconut cream
Coconut milk
Hazelnuts
Melon seeds
Mixed nuts
Mixed nuts & raisins
Peanut butter, smooth
Peanuts, plain
- dry roasted
NUTS & SEEDS
Food
˯΍άϐϟ΍
ρϮϠΑ
(ϥ΍άϴΑ)ίϮϟ
ΓήθϘϟΎΑίϮϟ
κϤΤϣίϮϟ
ϭίΎϛ
΢ϠϤϟΎΑκϤΤϣϭίΎϛ ˯ΎϨΘδϛ
ΪϨϬϟ΍ίϮΟ
ΪϨϬϟ΍ίϮΟϢϳήϛ
ΪϨϬϟ΍ίϮΟΐϴϠΣ
ϕΪϨΑ
ΦϴτΒϟ΍έϭάΑ
ϪϋϮϨϣΕ΍ήδϜϣ
ΐϴΑΰϟ΍ϊϣϪϋϮϨϣΕ΍ήδϜϣ
ϪϤϋΎϨϟ΍ϲϧ΍ΩϮδϟ΍ϝϮϔϟ΍ΓΪΑί
ϲϧ΍ΩϮγϝϮϓ
κϤΤϣϲϧ΍ΩϮγϝϮϓ
έϭάΒϟ΍ϭΕ΍ήδϜϤϟ΍
35.5
4.2
1.5
2.6
5.9
2.4
51.7
36.3
53.9
92.2
4.6
6.1
2.5
8.2
1.1
6.3
1.8
3.0
21.1
7.8
21.2
21.2
20.5
2.0
4.5
4.0
0.3
14.1
28.5
22.9
14.1
22.6
25.6
25.5
2.6
55.8
20.6
56.7
46.9
50.9
2.7
41.6
34.7
0.3
63.5
47.7
54.1
34.1
53.7
46.1
49.8
1.1
˰
˰
˰
2.4
˰
˰
1.0
˰
˰
˰
˰
˰
˰
˰
˰
˰
5.0
7.4
2.7
7.5
1.3
3.2
4.1
3.6
N
Tr
6.5
N
6.0
4.5
5.4
6.2
6.4
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein
Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
52.8
6.9
2.5
7.0
22.3
18.8
36.6
13.0
5.9
4.9
6.0
9.9
7.9
31.5
13.1
12.5
10.3
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
247
612
229
621
596
611
170
444
350
22
650
583
607
481
623
564
589
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
33
34
˯΍άϐϟ΍
Ϣϗέ
- roasted and salted
Pine nuts
Pistachio nuts
Pistachio nuts, roated salted
Pumpkin seeds
Rosted chick peas
Salted pistachio nuts
Sesame seeds
Sunflower seeds
- toasted
Walnuts
Watermelon seeds
6.18
6.19
6.20
6.21
6.22
6.23
6.24
6.25
6.26
6.27
6.28
6.29
ϞδϠδΘϟ΍
Food
No.
1.9
6.0
6.1
2.1
5.6
6.2
2.8
4.6
4.4
1.0
2.8
6.1
ήΑϮϨλ
(ϚΘδΑ)ϲΒϠΣϖΘδϓ
΢ϠϤϣϭκϤΤϣϲΒϠΣϖΘδϓ
(ήΑϮΒϟ΍ΐΣϦϴτϘϴϟ΍έϭάΑ
(κϤΤϣϲΨϧ)κϤΤϣκϤΣ
΢ϠϤϣϲΒϠΣϖΘδϓ
ϢδϤδϟ΍ΐΣ
(ϲδϤηΐΣ)βϤθϟ΍ΩΎΒϋέϭάΑ
ΔΤϠϤϣϭΔμϤΤϣ)βϤθϟ΍ΩΎΒϋέϭάΑ
ίϮΟ
(ϲϗέΐΣ)ΦϴτΑέϭάΑ
(ϢΟ)
˯Ύϣ
g
΢ϠϤϣϭκϤΤϣϲϧ΍ΩϮγϝϮϓ
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Water
32.3
14.7
20.5
19.8
18.2
20.0
20.7
24.4
17.9
20.0
35.2
24.5
(ϢΟ)
ϦϴΗϭήΑ
g
Protein
45.7
68.5
49.2
47.5
58.0
55.0
6.9
45.6
55.4
53.8
51.0
53.0
(ϢΟ)
ϥϮϫΩ
g
Fat
3.8
˰
˰
˰
˰
4.6
1.8
˰
˰
2.7
4.7
˰
(ϢΟ)
ϥΩΎόϣ
g
Ash
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
2.7
3.5
6.2
6.0
7.9
˰
˰
5.3
6.1
1.9
0.7
6.0
(ϢΟ)
ϑΎϴϟ΍
g
Fibre
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
9.4
3.3
19.3
18.6
0.9
17.6
64.4
15.2
8.2
15.5
2.4
7.1
(ϢΟ)
Ε΍έΪϴϫϮΑήϛ
g
Carbohydrate
580
688
602
581
598
645
402
569
601
637
617
602
(Γήόγ)
Δϳέ΍ήΣϪϗΎσ
Kcal
Energy
FOOD COMPOSITON TABLES
˯΍άϐϟ΍
Ϣϗέ
LEGUMES
Beans, broad (horse) dry
Beans, French (Common)
Blacked-eyed beans
Chickpea
Chickpea, flour
Cowpea
Fenugreek seeds
Lentils, peeled
Mung beans seed, raw
5
5.1
5.2
5.3
5.4
5.5
5.6
5.7
5.8
5.9
ϞδϠδΘϟ΍
Food
No.
86
52
134
˰˰
77
180
69
151
ϪϔηΎϧΎϴΑϮϟ
(ϪΑϮϟ)ΎϴΑϮϟ
(ϲΨϧ)κϤΣ
κϤΤϟ΍ϦϴΤσ
ϯΪϠΑΎϴΑϮϟ
(ΏϮΒΣ)ϪΒϠΣ
έϮθϘϣαΪϋ
εΎϣ
276
293
186
420
˰˰
324
86
247
374
(ϢΠϠϣ)
(ϢΠϠϣ)
77
έϮϔγϮϓ
mg
Phosphorus
΃ϦϴϣΎΘϴϓ
µg
Retinol
4.9
4.8
22.0
7.0
˰˰
7.3
0.5
7.6
6.0
0
0
0
0
˰˰
0
0
0
0
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
ΪϳΪΣ
mg
Iron
0.28
0.45
0.40
0.90
˰˰
0.46
˰˰
0.54
0.53
(ϢΠϠϣ)
ϦϴϣΎϴΛ
mg
Thiamin
0.18
0.20
0.30
0.20
˰˰
0.16
˰˰
0.19
0.30
(ϢΠϠϣ)
ϦϴϓϼϓϮΒϳέ
mg
1.6
2.6
1.5
1.9
˰˰
1.7
˰˰
2.1
2.5
(ϢΠϠϣ)
ϦϴγΎϴϧ
mg
Riboflavin Niacin
ΕΎϨϴϣΎΘϴϔϟ΍
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ϡϮϴδϟΎϛ
mg
Calcium
(˯ϼϗΎΑ)ϒηΎϧϝϮϓ
ΕΎϴϟϮϘΒϟ΍
ϲΑήόϟ΍ Ϣγϻ΍
Arabic Name
Vitamins
Minerals
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
0.0
0.0
0.0
3.0
˰˰
1.0
˰˰
3.0
6.0
(ϢΠϠϣ)
ΝϦϴϣΎΘϴϓ
mg
Vitamin C
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
35
36
6.1
6.2
6.3
6.4
6.5
6.6
6.7
6.8
6.9
6.10
6.11
6.12
6.13
6.14
6.15
6.16
6.17
6
No.
Ϣϗέ
ϞδϠδΘϟ΍
Acorn
Almonds
- weighed with shells
- toasted
Cashew nuts
- toasted and salted
Chestnuts
Coconut
Coconut cream
Coconut milk
Hazelnuts
Melon seeds
Mixed nuts
Mixed nuts & raisins
Peanut butter, smooth
Peanuts, plain
- dry roasted
NUTS & SEEDS
Food
˯΍άϐϟ΍
ρϮϠΑ
(ϥ΍άϴΑ)ίϮϟ
έϮθϘϟΎΑίϮϟ
κϤΤϣίϮϟ
ϭίΎϛ
΢ϠϤϟΎΑκϤΤϣϭίΎϛ
˯ΎϨΘδϛ
ΪϨϬϟ΍ίϮΟ
ΪϨϬϟ΍ίϮΟϢϳήϛ
ΪϨϬϟ΍ίϮΟΐϴϠΣ
ϕΪϨΑ
ΦϴτΒϟ΍έϭάΑ
ΔϋϮϨϤϟ΍Ε΍ήδϜϤϟ΍
ΐϴΑΰϟ΍ϊϣϪϋϮϨϤϟ΍Ε΍ήδϜϤϟ΍
ΔϤϋΎϨϟ΍ϲϧ΍ΩϮδϟ΍ϝϮϔϟ΍ΓΪΑί
ϲϧ΍ΩϮγϝϮϓ
κϤΤϣϲϧ΍ΩϮγϝϮϓ
έϭάΒϟ΍ϭΕ΍ήδϜϤϟ΍
Arabic Name
ϲΑήόϟ΍Ϣγϻ΍
46
240
89
240
50
35
46
10
11
29
140
71
78
84
37
60
52
242
550
200
560
450
510
74
240
120
30
300
690
430
310
330
430
420
1.3
3.0
1.1
3.1
5.0
6.2
0.9
1.7
2.3
0.1
3.2
7.6
2.1
2.3
2.1
2.5
2.1
˰
0
0
0
5
0
0
0
0
0
0
0
0
0
0
0
0
0.17
0.21
0.08
0.13
0.63
0.41
0.14
0.05
0.03
0.03
0.43
0.17
0.22
0.59
0.17
1.14
0.18
0.04
0.75
0.28
0.57
0.19
0.16
0.02
0.10
Tr
0.06
0.16
0.15
0.22
0.11
0.09
0.10
0.13
2.0
3.1
1.1
2.6
1.2
1.3
0.5
0.8
0.9
0.1
1.1
2.1
9.9
5.5
12.5
13.8
13.1
0.0
0.0
0.0
0.0
0.0
0.0
Tr
1.0
3.0
2.0
0.0
Tr
0.0
Tr
0.0
0.0
0.0
’Š–’—ȱ
ȱ
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
–ȱ
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ ΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ ȱ ΝϦϴϣΎΘϴϓ
ǻϢΠϠϣǼȱ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ) (ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
FOOD COMPOSITON TABLES
- roasted and salted
Pine nuts
Pistachio nuts
Pistachio nuts, roated salted
Pumpkin seeds
Rosted chick peas
Salted pistachio nuts
Sesame seeds
Sunflower seeds
- toasted
Walnuts
Watermelon seeds
6.19
6.20
6.21
6.22
6.23
6.24
6.25
6.26
6.27
6.28
6.29
˯΍άϐϟ΍
Ϣϗέ
ϞδϠδΘϟ΍
14
140
110
39
88
131
670
110
110
94
50
ήΑϮϨλ
(ϚΘδΑ)ϲΒϠΣϖΘδϓ
΢ϠϤϣϭκϤΤϣϲΒϠΣϖΘδϓ
(ήΑϮΒϟ΍ΐΣϦϴτϘϴϟ΍έϭάΑ
(κϤΤϣϲΨϧ)κϤΤϣκϤΣ
΢ϠϤϣϲΒϠΣϖΘδϓ
ϢδϤδϟ΍ΐΣ
(ϲδϤηΐΣ)βϤθϟ΍ΩΎΒϋέϭάΑ
ΔΤϠϤϣϭΔμϤΤϣ)βϤθϟ΍ΩΎΒϋέϭάΑ
ίϮΟ
(ϲϗέΐΣ)ΦϴτΑέϭάΑ
1000
380
660
640
720
437
305
850
420
508
515
410
(ϢΠϠϣ)
(ϢΠϠϣ)
37
mg
έϮϔγϮϓ
mg
ϡϮϴδϟΎϛ
µg
΃ϦϴϣΎΘϴϓ
Retinol
8.5
2.9
6.6
6.4
10.4
5.9
5.1
10.0
3.0
14.0
4.4
1.3
0
0
0
0
0
˰
˰
0
0
8
2
0
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
mg
ΪϳΪΣ
Calcium Phosphorus Iron
΢ϠϤϣϭκϤΤϣϲϧ΍ΩϮγϝϮϓ
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Minerals
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
Vitamins
ΕΎϨϴϣΎΘϴϔϟ΍
0.22
0.40
N
1.60
0.93
˰
˰
0.23
0.70
0.80
0.77
0.18
(ϢΠϠϣ)
mg
ϦϴϣΎϴΛ
0.16
0.14
N
0.19
0.17
˰
˰
0.32
0.23
0.24
0.26
0.10
(ϢΠϠϣ)
mg
ϦϴϓϼϓϮΒϳέ
2.0
1.2
N
4.1
5.0
˰
˰
1.7
1.7
1.5
9.8
13.6
(ϢΠϠϣ)
mg
ϦϴγΎϴϧ
Thiamin Riboflavin Niacin
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ˺˹˹ϞϜϟΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
6.18
Food
No.
0.0
0a
0.0
0.0
0.0
˰
˰
0.0
0.0
0.0
1.0
0.0
ȱ
–ȱ
ȱ ΝϦϴϣΎΘϴϓ
ǻϢΠϠϣǼȱ
’Š–’—ȱȱ
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
37
38
MEAT, POULTRY & EGG
Beef, boneless, medium fat
Beef, mince, raw
Brains, calf & sheep,raw
- boiled
Camel meat
Chicken, raw
Chicken, boiled
Chicken, fried
Chicken, roasted
Chicken, red
Chicken, skin
Chicken, white
Egg, hens
Egg, white
Egg, yolk
Goat meat
Heart, lamb, raw
7.1
7.2
7.3
7.4
7.5
7.6
7.7
7.8
7.9
7.10
7.11
7.12
7.13
7.14
7.15
7.16
7.17
Food
˯΍άϐϟ΍
7
No.
Ϣϗέ
ϞδϠδΘϟ΍
ϦϫΪϟ΍ςγϮΘϣϯήϘΑϢΤϟ
ϡϭήϔϣϯήϘΑϢΤϟ
ΝίΎσϑϭήΨϟ΍ϭϞΠόϟ΍Φϣ
ϕϮϠδϣϞΠόϟ΍Φϣ
ϞϤΠϟ΍ϢΤϟ
ΝίΎσΝΎΟΩ
ϕϮϠδϣΝΎΟΩ
ϲϠϘϣΝΎΟΩ
ϯϮθϣΝΎΟΩ
ήϤΣ΍ΝΎΟΩϢΤϟ
ΝΎΟΪϟ΍ΪϠΟ
ξϴΑ΍ΝΎΟΩϢΤϟ
ΝΎΟΪϟ΍ξϴΑ
ξϴΒϟ΍νΎϴΑ
(΢Ϥϟ΍)ξϴΒϟ΍έΎϔλ
ΰϋΎϤϟ΍ϢΤϟ
ϑϭήΨϟ΍ΐϠϗ
ξϴΒϟ΍ϭϦΟ΍ϭΪϟ΍ϭϡϮΤϠϟ΍
59.7
60.2
78.7
80.2
77.2
73.2
63.6
53.9
60.4
74.81
52.6
74.9
74.0
87.6
51.1
71.5
71.8
18.4
17.9
9.8
11.8
19.3
20.5
26.3
28.6
29.1
19.6
14.2
21.5
12.8
10.9
16.0
18.4
16.8
24.4
21.2
8.4
6.2
2.6
5.8
8.4
13.1
9.4
4.9
33.1
2.8
11.5
0
30.6
9.2
9.8
˰
˰
˰
˰
0.9
˰
˰
˰
˰
0.7
0.1
0.8
1.0
0.7
1.7
0.9
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
0
˰
˰
0
˰
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein
Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
0
0
Tr
0
˰
0
0
2.9
0
0
0
0
0.7
0.8
0.6
0
0.7
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
298
268
121
107
101
140
198
253
199
122
355
111
159
51
348
157
162
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
˯΍άϐϟ΍
Ϣϗέ
Kidney sheep,raw
- fried
Lamb & mutton medium fat
Liver: calf, chicken & sheep
- raw
- floured fried
Lungs
Rabbit, meat
Spleen
Tongue: sheep, calf,raw
7.18
7.19
7.20
7.21
7.22
7.23
7.24
7.25
7.26
7.27
ϞδϠδΘϟ΍
Food
No.
61.3
51.5
ΔϴϠϘϣˬϑϭήΨϟ΍ΓΪΒϛ
ϦϫΪϟ΍ςγϮΘϣϥ΄πϟ΍ϭϑϭήΨϟ΍ϢΤϟ
70.4
46.1
82.0
72.0
77.5
69.4
ΔΟίΎσ-­
ϦϴΤτϟΎΑΔϴϠϘϣ-­
Δ΋έ
ΐϧέϷ΍ϢΤϟ
ϝΎΤσ
ΝίΎσϑϭήΨϟ΍ϭϞΠόϟ΍ϥΎδϟ
ϑϭήΨϟ΍ϭΝΎΟΪϟ΍ϭϞΠόϟ΍ΓΪΒϛ
77.8
(ϢΟ)
˯Ύϣ
g
ΔΟίΎσˬϑϭήΨϟ΍ΔϴϠϛ
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Water
14.2
17.5
21.0
14.6
29.4
19.0
14.3
26.5
15.7
(ϢΟ)
ϦϴΗϭήΑ
g
Protein
15.4
1.8
5.8
2.4
10.5
4.2
26.8
11.0
3.8
(ϢΟ)
ϥϮϫΩ
g
Fat
˰
1.4
1.2
1.0
˰
˰
˰
˰
˰
(ϢΟ)
ϥΩΎόϣ
g
Ash
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
˰
0.0
0.0
0.0
˰
˰
˰
˰
˰
(ϢΟ)
ϑΎϴϟ΍
g
Fibre
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
0.4
1.8
0.0
0.0
14.0
5.0
0
Tr
1.0
(ϢΟ)
Ε΍έΪϴϫϮΑήϛ
g
Carbohydrate
201
95
137
81
269
139
308
213
106
(Γήόγ)
Δϳέ΍ήΣϪϗΎσ
Kcal
Energy
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
39
40
Food
˯΍άϐϟ΍
MEAT, POULTRY & EGG
Beef, boneless, medium fat
Beef, mince , raw
Brains, calf & sheep,raw
- boiled
Camel meat
Chicken, raw
Chicken, boiled
Chicken, fried
Chicken, roasted
Chicken, red
Chicken, skin
Chicken, white
Egg, hens
Egg, white
Egg, yolk
Goat meat
Heart, lamb, raw
No.
Ϣϗέ
ϞδϠδΘϟ΍
7
7.1
7.2
7.3
7.4
7.5
7.6
7.7
7.8
7.9
7.10
7.11
7.12
7.13
7.14
7.15
7.16
7.17
ϦϫΪϟ΍ςγϮΘϣϯήϘΑϢΤϟ
ϡϭήϔϣϯήϘΑϢΤϟ
ΝίΎσϑϭήΨϟ΍ϭϞΠόϟ΍Φϣ
ϕϮϠδϣΦϣ
ϞϤΠϟ΍ϢΤϟ
ΝίΎσΝΎΟΩ
ϕϮϠδϣΝΎΟΩ
ϲϠϘϣΝΎΟΩ
ϯϮθϣΝΎΟΩ
ήϤΣ΍ΝΎΟΩϢΤϟ
ΝΎΟΪϟ΍ΪϠΟ
ξϴΑ΍ΝΎΟΩϢΤϟ
ΝΎΟΪϟ΍ξϴΑ
ξϴΒϟ΍νΎϴΑ
(΢Ϥϟ΍)ξϴΒϟ΍έΎϔλ
ΰϋΎϤϟ΍ϢΤϟ
ϑϭήΨϟ΍ΐϠϗ
ξϴΒϟ΍ϭϦΟ΍ϭΪϟ΍ϭϡϮΤϠϟ΍
13
10
12
10
22
13
14
15
16
7
5
5
54
9
141
11
10
179
156
316
345
˰
222
265
247
268
201
122
216
210
15
569
154
249
2.8
2.7
2.6
2.2
8.5
1.6
1.9
2.1
2.1
4.4
10.6
4.2
2.7
0.1
5.5
2.2
8.0
14
24
0
0
˰
58
56
45
45
˰
˰
˰
240
˰
˰
0
19
0.08
0.08
0.22
0.14
˰
0.08
0.05
0.07
0.08
˰
˰
˰
0.14
˰
˰
0.17
0.45
0.16
0.16
0.26
0.25
˰
0.17
0.15
0.34
0.15
˰
˰
˰
0.37
˰
˰
0.32
0.80
4.4
4.3
4.4
3.0
˰
7.4
6.0
9.1
7.8
˰
˰
˰
0.1
˰
˰
5.6
6.2
0.0
0.0
18.0
16.0
˰
0.0
0.0
0.0
˰
˰
˰
0.0
˰
˰
0.0
3.0
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϻ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin Vitamin C
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ ΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ) (ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
FOOD COMPOSITON TABLES
Food
˯΍άϐϟ΍
No.
Ϣϗέ
Kidney sheep,raw
- fried
Lamb & mutton medium fat
Liver: calf, chicken sheep:
- raw
- floured fried
Lungs
Rabbit, meat
Spleen
Tongue: sheep, calf, raw
7.19
7.20
7.21
7.22
7.23
7.24
7.25
7.26
7.27
8
ϦϫΪϟ΍ςγϮΘϣϥ΄πϟ΍ϭϑϭήΨϟ΍ϢΤϟ
8
10
16
17
10
10
ΔΟίΎσ-­
ϦϴΤτϟΎΑΔϴϠϘϣ-­
Δ΋έ
ΐϧέϷ΍ϢΤϟ
ϝΎΤσ
ΝίΎσϑϭήΨϟ΍ϭϞΠόϟ΍ϥΎδϟ
:ϑϭήΨϟ΍ϭΝΎΟΪϟ΍ϭϞΠόϟ΍ΓΪΒϛ
15
ΔϴϠϘϣˬϑϭήΨϟ΍ΓΪΒϛ
172
200
210
200
552
336
127
410
218
(ϢΠϠϣ)
(ϢΠϠϣ)
12
έϮϔγϮϓ
mg
ϡϮϴδϟΎϛ
mg
΃ϦϴϣΎΘϴϓ
µg
Retinol
3.0
40.0
1.6
6.6
14.2
10.4
1.6
14.1
10.0
˰
42
0
46
10490
8239
˰
˰
255
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
ΪϳΪΣ
mg
Iron
0.14
0.12
0.05
0.09
0.27
0.31
0.13
˰
0.51
(ϢΠϠϣ)
ϦϴϣΎϴΛ
mg
0.29
0.34
0.15
0.40
3.80
3.00
0.18
˰
2.42
(ϢΠϠϣ)
ϦϴϓϼϓϮΒϳέ
mg
4.9
3.0
9.0
3.3
15.7
15.0
4.2
˰
7.4
(ϢΠϠϣ)
ϦϴγΎϴϧ
mg
˰
0.0
0.0
2.0
28.0
34.0
0.0
˰
13.0
(ϢΠϠϣ)
ΝϦϴϣΎΘϴϓ
mg
Thiamin Riboflavin Niacin Vitamin C
ΕΎϨϴϣΎΘϴϔϟ΍
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
Calcium Phosphorus
ΔΟίΎσˬϑϭήΨϟ΍ΔϴϠϛ
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Vitamins
Minerals
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϻ΍ΐϴϛήΗ
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
7.18
ϞδϠδΘϟ΍
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
41
42
8.1
8.2
8.3
8.4
8.5
8.6
8.7
8.8
8.9
8.10
8.11
8.12
8.13
8.14
8.15
8.16
8.17
8.18
8
No.
Ϣϗέ
ϞδϠδΘϟ΍
Crabs, raw
Crabs, cooked
Hamam, raw
Hammam, fried
Hamoor, raw
Hamour, cooked in rice
Kanad, raw
Kanad, cooked in curry
Kanad, cooked in rice
Kanad, fried
Maid, raw
Maid, grilled
Quraqufan, raw
Quraqufan, grilled
Safai, raw
Safai, grilled
Safai, cooked in curry
Shairy, raw
FISH
Food
˯΍άϐϟ΍
ΝίΎσˬΐϗΎΒϗήΤΒϟ΍ϥΎσήγ
˯ΎϣϲϓΥϮΒτϣήΤΒϟ΍ϥΎσήγ
ΝίΎσˬϡΎϤΣ
ϲϠϘϣˬϡΎϤΣ
ΝίΎσˬέϮϣΎϫ
ίέ΃ϊϣΥϮΒτϣέϮϣΎϫ
ΝίΎσˬΪόϨϛ
ϕήϣϲϓΥϮΒτϣΪόϨϛ
ίέ΃ϊϣΥϮΒτϣΪόϨϛ
ϲϠϘϣˬΪόϨϛ
ΝίΎσˬΪϴϣ
ϱϮθϣˬΪϴϣ
ΝίΎσˬϥΎϔϗήϗ
ϱϮθϣˬϥΎϔϗήϗ
ΝίΎσˬϲϓΎλ
ϱϮθϣˬϲϓΎλ
ϕήϣϲϓΥϮΒτϣϲϓΎλ
ΝίΎσˬϯήόη
ϙΎϤγϷ΍
76.7
78.7
73.9
62.3
76.0
70.2
70.4
66.1
63.4
60.5
63.3
64.5
71.5
37.8
70.9
68.0
69.5
75.2
19.8
18.0
21.8
27.8
19.3
27.3
19.5
22.9
24.9
26.7
18.3
24.2
19.9
22.8
18.9
27.3
23.4
19.2
0.8
1.4
3.3
4.2
3.4
3.2
9.3
10.0
12.0
11.9
16.1
10.5
3.7
1.8
7.3
4.3
5.2
1.1
2.4
2.5
3.7
2.1
1.1
1.4
1.3
1.9
1.9
2.8
3.3
1.9
4.5
1.9
2.8
2.5
2.5
4.2
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
0.4
0.6
0.0
0.0
0.2
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.4
0.0
0.1
0.0
0.0
0.0
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(ΐϴϛήΗ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍
Water Protein Fat
Ash Fibre
Carbohydrate
Arabic Name
g
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
89
83
117
149
109
139
162
182
207
214
218
191
115
109
142
148
141
86
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
˯΍άϐϟ΍
Ϣϗέ
Shairy, cooked in curry
Shari, cooked in rice
Shari, fried
Shrimp, raw
Shrimp, cooked in curry
Shrimp, cooked in rice
Shrimp,dried
Yanam, raw
Yanam, grilled
8.19
8.20
8.21
8.22
8.23
8.24
8.25
8.26
8.27
ϞδϠδΘϟ΍
Food
No.
69.0
67.3
63.6
78.2
70.1
62.9
8.1
62.0
68.6
ίέ΃ϊϣΥϮΒτϣϱήόη
ϲϠϘϣˬϱήόη
ΝίΎσˬϥΎϴΑέ
ϕήϣϲϓΥϮΒτϣϥΎϴΑέ
ίέ΃ϊϣΥϮΒτϣϥΎϴΑέ
ϒϔΠϣϥΎϴΑέ
ΝίΎσˬϢϨϳ
ϱϮθϣˬϢϨϳ
(ϢΟ)
˯Ύϣ
g
ϕήϣϲϓΥϮΒτϣϱήόη
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Water
25.9
17.9
76.4
27.8
24.6
19.2
27.8
27.9
25.4
(ϢΟ)
ϦϴΗϭήΑ
g
Protein
5.6
10.4
1.2
2.9
1.9
0.8
7.1
4.9
4.9
(ϢΟ)
ϥϮϫΩ
g
Fat
1.8
5.2
1.6
1.9
2.3
1.6
2.7
2.0
1.9
(ϢΟ)
ϥΩΎόϣ
g
Ash
(ΐϴϛήΗ Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍
˰
˰
˰
˰
˰
˰
˰
˰
˰
(ϢΟ)
ϑΎϴϟ΍
g
Fibre
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
0.0
0.0
1.5
0.0
1.1
0.0
0.0
0.0
0.0
(ϢΟ)
Ε΍έΪϴϫϮΑήϛ
g
Carbohydrate
155
165
316
137
121
84
175
156
146
(Γήόγ)
Δϳέ΍ήΣϪϗΎσ
Kcal
Energy
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
43
44
8.1
8.2
8.3
8.4
8.5
8.6
8.7
8.8
8.9
8.10
8.11
8.12
8.13
8.14
8.15
8.16
8.17
8.18
8
No.
Ϣϗέ
ϞδϠδΘϟ΍
Crabs, raw
Crabs, cooked
Hamam, raw
Hammam, fried
Hamoor, raw
Hamour, cooked in rice
Kanad, raw
Kanad, cooked in curry
Kanad, cooked in rice
Kanad, fried
Maid, raw
Maid, grilled
Quraqufan, grilled
Quraqufan, raw
Safai, raw
Safai, grilled
Safai, cooked in curry
Shairy, raw
FISH
Food
˯΍άϐϟ΍
ΝίΎσˬΐϗΎΒϗήΤΒϟ΍ϥΎσήγ
˯ΎϣϲϓΥϮΒτϣήΤΒϟ΍ϥΎσήγ
ΝίΎσˬϡΎϤΣ
ϲϠϘϣˬϡΎϤΣ
ΝίΎσˬέϮϣΎϫ
ίέ΃ϊϣΥϮΒτϣέϮϣΎϫ
ΝίΎσˬΪόϨϛ
ϕήϣϲϓΥϮΒτϣΪόϨϛ
ίέ΃ϊϣΥϮΒτϣΪόϨϛ
ϲϠϘϣˬΪόϨϛ
ΝίΎσˬΪϴϣ
ϱϮθϣˬΪϴϣ
ϱϮθϣˬϥΎϔϗήϗ
ΝίΎσˬϥΎϔϗήϗ
ΝίΎσˬϲϓΎλ
ϱϮθϣˬϲϓΎλ
ϕήϣϲϓΥϮΒτϣϲϓΎλ
ΝίΎσˬϯήόη
ϙΎϤγϷ΍
112
235
61
61
33
16
11
13
1
22
79
33
23
23
52
42
64
37
310
215
256
320
210
220
240
240
240
330
230
210
240
240
230
270
220
280
0.4
0.6
0.6
0.6
0.6
0.3
0.5
1.0
0.7
0.6
0.3
0.6
0.4
1.1
0.5
0.5
0.9
0.4
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ Arabic Name
Calcium Phosphorus
Iron
Retinol
Thiamin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
Vitamin
ΕΎϨϴϣΎΘϴϔϟ΍
Riboflavin Niacin
mg
mg
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
FOOD COMPOSITON TABLES
Food
˯΍άϐϟ΍
Shairy, cooked in curry
Shari, cooked in rice
Shari, fried
Shrimp, raw
Shrimp, cooked in curry
Shrimp, cooked in rice
Shrimp,dried
Yanam, raw
Yanam, grilled
No.
Ϣϗέ
ϞδϠδΘϟ΍
8.19
8.20
8.21
8.22
8.23
8.24
8.25
8.26
8.27
ϕήϣϲϓΥϮΒτϣϱήόη
ίέ΃ϊϣΥϮΒτϣϱήόη
ϲϠϘϣˬϱήόη
ΝίΎσˬϥΎϴΑέ
ϕήϣϲϓΥϮΒτϣϥΎϴΑέ
ίέ΃ϊϣΥϮΒτϣϥΎϴΑέ
ϒϔΠϣϥΎϴΑέ
ΝίΎσˬϢϨϳ
ϱϮθϣˬϢϨϳ
23
10
52
61
92
85
1158
21
21
250
280
320
260
250
260
969
200
200
0.5
0.4
0.6
0.1
0.4
0.7
62.0
1.1
0.4
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ Arabic Name
Calcium Phosphorus Iron
Retinol Thiamin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
˰
˰
˰
˰
˰
˰
˰
˰
˰
Vitamin
ΕΎϨϴϣΎΘϴϔϟ΍
Riboflavin
mg
ϦϴϓϼϓϮΒϳέ
(ϢΠϠϣ)
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
˰
˰
˰
˰
˰
˰
˰
˰
˰
Niacin
mg
ϦϴγΎϴϧ
(ϢΠϠϣ)
˰
˰
˰
˰
˰
˰
˰
˰
˰
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
45
46
MILK & DAIRY PRODUCTS
Akkiwi Cheese
Butter
Cheese, cream
Cheese, cream canned
Cheese, haloom
Cheese,processed,spread, chedder
Cheese processed,spread canned
Cheese chedder & sliced
Cheese, white
Feta Cheese
Flavored yoghurt
Ice cream, chocolate
Ice cream, plain
Kashta
Kishk
Labneh
Milk, buffalo
Milk, camel
9.1
9.2
9.3
9.4
9.5
9.6
9.7
9.8
9.9
9.10
9.11
9.12
9.13
9.14
9.15
9.16
9.17
9.18
Food
˯΍άϐϟ΍
9
No.
Ϣϗέ
ϞδϠδΘϟ΍
ϱϭΎϜϋϦΒΟ
ΓΪΑί
ϢϳήϛϦΒΟ
ΐϠόϣϢϳήϛϦΒΟ
ϡϮϠΣϦΒΟ
ϦϫΪϠϟϞΑΎϗέΪϴηϊϨμϣϦΒΟ
ΐϠόϣˬϊϨμϣϦΒΟ
΢΋΍ήηέΪϴηϦΒΟ
ξϴΑ΍ϦΒΟ
ϪΘϔϟ΍ϦΒΟ
ϪϛϮϔϟΎΑϢότϣΏϭέ
ϪΗϼϛϮθϟΎΑϢϳήϜδϳ΍
ΓΩΎγϢϳήϜδϳ΍
Δτθϗ
Ϛθϛ
ΔϨΒϟ
αϮϣΎΟΐϴϠΣ
ϞϤΠϟ΍ΐϴϠΣ
ϥΎΒϟϷ΍ΕΎΠΘϨϣϭΐϴϠΤϟ΍
47.6
16.0
54.0
68.1
40.3
44.7
42.2
44.7
51.5
56.5
79.0
58.8
64.4
62.1
13.0
73.7
83.0
87.5
21.6
1.0
9.0
2.8
16.4
20.8
22.5
21.7
18.3
15.6
5.0
4.0
3.7
11.2
15.9
12.9
4.0
2.7
15.7
82.9
32.0
25.5
29.4
27.0
27.0
25.4
22.1
20.2
0.9
7.7
6.6
12.2
11.9
10.8
7.0
3.3
8.3
0.1
˰
˰
5.7
˰
˰
˰
6.6
˰
0.8
1.1
0.6
1.8
5.6
1.6
0.7
8.0
˰
0.0
˰
˰
˰
˰
˰
˰
˰
˰
˰
0.0
0.0
0.0
1.8
0.0
0.0
0.0
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
6.9
0.0
3.4
3.7
8.2
1.0
0.0
1.0
1.5
7.7
14.0
28.4
24.8
12.7
51.8
1.0
5.3
5.3
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
255
750
345
268
363
330
335
320
278
250
81
199
167
207
378
154
101
62
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
Food
˯΍άϐϟ΍
Milk, cow, whole,condensed & sweetened
Milk, cow skimmed
Milk, cow whole powder
Milk, cow, low fat
Milk, cow, whole
Milk, cow, whole evaporated
Milk, goat, whole
Milk, human mature
Milk, sheep, whole
Yoghurt
No.
Ϣϗέ
ϞδϠδΘϟ΍
9.19
9.20
9.21
9.22
9.23
9.24
9.25
9.26
9.27
9.28
ϰϠΤϣϭϒΜϜϣϱήϘΑΐϴϠΣ
ϢγΪϟ΍ϲϟΎΧˬϱήϘΑΐϴϠΣ
(ϕϮΤδϣ)ϱήϘΑΐϴϠΣ
ϢγΪϟ΍ϞϴϠϗˬϱήϘΑΐϴϠΣ
ϢγΪϟ΍ϞϣΎϛϯήϘΑΐϴϠΣ
ήΨΒϣϯήϘΑΐϴϠΣ
ΰϋΎϤϟ΍ΐϴϠΣ
(ΔϳΩϮόδϟ΍ϡϻ΍ΐϴϠΣ
ϢγΪϟ΍ϞϣΎϛϑϭήΧΐϴϠΣ
ϩΩΎγΏϭέ
29.0
91.1
4.0
89.8
87.4
73.8
87.0
86.7
83.1
88.1
7.3
3.3
25.5
3.3
3.5
7.0
3.3
1.2
5.4
3.2
8.0
0.1
27.5
1.6
3.0
7.9
4.0
3.9
6.0
2.6
1.0
˰
5.0
˰
0.6
1.6
0.7
˰
˰
0.7
0.0
˰
0.0
˰
0.0
0.0
0.0
˰
˰
0.0
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
53.9
5.0
37.5
5.0
5.5
9.7
5.0
7.4
5.1
5.4
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
317
33
500
46
64
137
70
69
95
59
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
47
48
Food
˯΍άϐϟ΍
MILK & DAIRY PRODUCTS
Akkiwi Cheese
Butter
Cheese, cream
Cheese, cream canned
Cheese, Haloom
Cheese processed, spread canned
Cheese Chedder paket & sliced
Cheese, Processed, Spreads
Cheese, white
Feta Cheese
Flavored Yoghurt
Ice cream, chocolate
Ice cream, plain
Kashta
Kishk
Labneh
Milk, buffalo
Milk, camel
9
9.1
9.2
9.3
9.4
9.5
9.6
9.7
9.8
9.9
9.10
9.11
9.12
9.13
9.14
9.15
9.16
9.17
9.18
ϱϭΎϜϋϦΒΟ
ΓΪΑί
ϢϳήϛϦΒΟ
ΐϠόϣϢϳήϛϦΒΟ
ϡϮϠΣϦΒΟ
ΐϠόϣˬϊϨμϣϦΒΟ
΢΋΍ήηέΪϴηϦΒΟ
ϦϫΪϠϟϞΑΎϗέΪϴηϊϨμϣϦΒΟ
ξϴΑ΍ϦΒΟ
ϪΘϔϟ΍ϦΒΟ
Ϫϛ΍ϮϔϟΎΑϢότϣΏϭέ
ϪΗϼϛϮθϟΎΑϢϳήϜδϳ΍
ΓΩΎγϢϳήϜδϳ΍
Δτθϗ
Ϛθϛ
ΔϨΒϟ
αϮϣΎΟΐϴϠΣ
ϞϤΠϟ΍ΐϴϠΣ
ϥΎΒϟϷ΍ΕΎΠΘϨϣϭΐϴϠΤϟ΍
283
19
40
94
819
643
714
630
514
360
170
115
100
535
600
144
160
115
103
18
140
˰
551
712
915
555
368
280
140
10
90
217
530
159
86
84
0.1
0.2
0.3
˰
1.2
0.7
0.7
0.7
0.8
0.2
0.2
0.9
0.1
0.0
2.0
0.5
0.2
0.2
107
840
335
271
˰
283
283
262
˰
220
8
0
0
93
26
162
38
˰
0.11
0.00
0.02
˰
˰
˰
0.02
0.02
˰
0.04
0.05
0.05
0.04
˰
0.14
0.18
0.05
˰
0.44
0.01
0.24
˰
˰
˰
0.51
0.50
˰
0.21
0.26
0.14
0.18
˰
0.07
0.34
0.12
˰
˰
0.1
0.1
˰
˰
˰
0.1
0.1
˰
0.2
˰
˰
˰
˰
2.6
0.5
0.1
˰
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ˺˹˹ϞϜϟΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ ΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ) (ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
No.
Ϣϗέ
ϞδϠδΘϟ΍
0.0
0.0
0.0
˰
˰
˰
0.0
0.0
˰
˰
0.4
0.9
0.0
0.0
0.0
0.0
1.0
˰
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
FOOD COMPOSITON TABLES
9.20
9.21
9.22
9.23
9.24
9.25
9.26
9.27
9.28
9.19
No.
Ϣϗέ
ϞδϠδΘϟ΍
Milk, cow, whole condensed
& sweetened
Milk, cow , Skimmed
Milk, cow, whole powder
Milk, cow, low fat
Milk, cow, whole
Milk, cow, whole evaporated
Milk, goat whole
Milk, human mature
Milk, sheep, whole
Yoghurt
Food
˯΍άϐϟ΍
270
120
900
120
120
252
150
31
170
120
ϰϠΤϣϭϒΜϜϣϯήϘΑΐϴϠΣ
ϢγΪϟ΍ϲϟΎΧϱήϘΑΐϴϠΣ
(ϕϮΤδϣ)ήϘΑΐϴϠΣ
ϢγΪϟ΍ϞϴϠϗϱήϘΑΐϴϠΣ
ϢγΪϟ΍ϞϣΎϛϯήϘΑΐϴϠΣ
ήΨΒϣϯήϘΑΐϴϠΣ
ΰϋΎϤϟ΍ΐϴϠΣ
(ΔϳΩϮόδϟ΍)ϡϻ΍ΐϴϠΣ
ϢγΪϟ΍ϞϣΎϛϑϭήΧΐϴϠΣ
ϩΩΎγΏϭέ
94
708
95
91
205
129
15
150
92
206
0
1
0
0
0
0
0
0
0
0
1
288
21
36
77
18
50
83
29
84
0.04
0.30
0.04
0.04
0.04
0.06
0.01
0.08
0.00
0.09
0.17
1.15
0.18
0.21
0.34
0.18
0.04
0.32
0.18
0.33
0.1
0.8
0.1
0.1
0.2
0.3
0.2
0.4
0.1
0.2
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ ΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ) (ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
1.0
13.0
1.0
1.0
1.0
1.0
4.0
5.0
1.0
3.8
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
49
50
10.1
10.2
10.3
10.4
10.5
10.6
10.7
10.8
10.9
10.10
10.11
10.12
10.13
10.14
10
No.
Ϣϗέ
ϞδϠδΘϟ΍
Coconut oil
Corn oil
Cotton seed oil
Ghee,butter
Ghee,vegetable
God liver oil
Margarine
Olive oil
Palm oil
Sesame oil
Sheep tallow
˳Soy oil
Safflower oil
Sunflower seed oil
FATS & OILS
Food
˯΍άϐϟ΍
ϞϴΟέΎϨϟ΍Ζϳί
Γέάϟ΍Ζϳί
ϥΎΘϜϟ΍ΓέάΑΖϳί
ϯήϘΑϦϫΩ
ΪϤΠϣϲΗΎΒϧΖϳί
ΕϮΤϟ΍ΪΒϛΖϳί
ϦϳήΟέΎϣ
ϥϮΘϳΰϟ΍Ζϳί
ϞϴΨϨϟ΍Ζϳί
ϢδϤδϟ΍Ζϳί
ϢϨϏϦϫΩ
ΎϳϮμϟ΍Ζϳί
ήϔμόϟ΍Ζϳί
βϤθϟ΍ΩΎΒϋέϭάΑΖϳί
ΕϮϳΰϟ΍ϭϥϮϫΪϟ΍
Tr
Tr
Tr
0.1
0.0
Tr
15.5
Tr
Tr
0.1
9.4
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.0
Tr
0.6
Tr
Tr
0.2
0.3
Tr
Tr
Tr
99.9
99.9
99.9
99.8
99.9
99.9
81.0
99.9
99.9
99.7
90.2
99.9
99.9
99.9
˰
˰
˰
˰
0.0
˰
0.0
˰
˰
˰
0.1
˰
˰
˰
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.4
0.0
0.0
0.0
0.0
0.0
0.0
0.0
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein
Fat
Ash Fibre
Carbohydrate
Arabic Name
g
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
899
899
899
899
900
899
736
899
899
881
813
899
899
899
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
10.1
10.2
10.3
10.4
10.5
10.6
10.7
10.8
10.9
10.10
10.11
10.12
10.13
10.14
10
No.
Ϣϗέ
ϞδϠδΘϟ΍
Coconut oil
Corn oil
Cotton seed oil
Ghee,butter
Ghee,vegetable
God liver oil
Margarine
Olive oil
Palm oil
Sesame oil
Sheep tallow
˳Soy oil
Safflower oil
Sunflower seed oil
FATS & OILS
Food
˯΍άϐϟ΍
ϞϴΟέΎϨϟ΍Ζϳί
Γέάϟ΍Ζϳί
ϥΎΘϜϟ΍ΓέάΑΖϳί
ϯήϘΑϦϫΩ
ΪϤΠϣϲΗΎΒϧΖϳί
ΕϮΤϟ΍ΪΒϛΖϳί
ϦϳήΟέΎϣ
ϥϮΘϳΰϟ΍Ζϳί
ϞϴΨϨϟ΍Ζϳί
ϢδϤδϟ΍Ζϳί
ϢϨϏϦϫΩ
ΎϳϮμϟ΍Ζϳί
ήϔμόϟ΍Ζϳί
βϤθϟ΍ΩΎΒϋέϭάΑΖϳί
ΕϮϳΰϟ΍ϭϥϮϫΪϟ΍
Tr
Tr
Tr
Tr
Tr
Tr
4
Tr
Tr
10
0
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
12
Tr
Tr
Tr
0
Tr
Tr
Tr
Tr
Tr
Tr
0.2
Tr
Tr
0.3
Tr
Tr
0.1
0.0
Tr
Tr
Tr
0
0
0
675
0
18000
860
0
0
0
0
0
0
0
Tr
Tr
Tr
0.00
0.00
0.00
Tr
Tr
0.07
0.01
0.00
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.00
Tr
Tr
Tr
0.07
0.00
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
0.0
Tr
Tr
Tr
0.0
0.0
Tr
Tr
Tr
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron
Retinol
Thiamin Riboflavin Niacin Vitamin C
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
51
52
HERBS & SPICES
Allspice, ground
Anise seeds
Caraway seeds
Cardamom, dried seed
Cardamom, ground
Celery seeds
Chilli powder
Chillies, dried
Cinnamon bark
Cinnamon, ground
Cloves, dried
Coriander leaves, fresh
Coriander seeds
Cumin seeds
Curry powder
Fennel seeds
Fenugreek seeds
11.1
11.2
11.3
11.4
11.5
11.6
11.7
11.8
11.9
11.10
11.11
11.12
11.13
11.14
11.15
11.16
11.17
Food
˯΍άϐϟ΍
11
No.
Ϣϗέ
ϞδϠδΘϟ΍
ΔϧϮΤτϣΔϠϜθϣΕ΍έΎϬΑ
ϥϮδϨϳέϭάΑ
Ύϳϭ΍ήϜϟ΍έϭάΑ
(Ϟϴϫ)ϝΎϬϟ΍ΐΣ
ϥϮΤτϣϝΎϬϟ΍ΐΣ
βϓήϜϟ΍έϭάΑ
έΎΤϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ
ϒϔΠϣήϤΣ΍ϞϔϠϓ
(Ϧϴγέ΍Ω)Δϓήϗ
ΔϧϮΤτϣϦϴγέ΍Ω)Δϓήϗ
ϒϔΠϣέΎϤδϣ)Ϟϔϧήϗ
ΔΟίΎτϟ΍ΓήΑΰϜϟ΍ϕ΍έϭ΍
ϩήΑΰϜϟ΍έϭάΑ
ϥϮϤϜϟ΍έϭάΑ
ϱέΎϜϟ΍ϕϮΤδϣ
ήϣϮθϟ΍έϭάΑ
ΔΒϠΤϟ΍έϭάΑ
Ε΍έΎϬΒϟ΍ϭΏΎθϋϷ΍
8.5
9.5
9.9
20.0
8.3
6.0
7.8
10.0
8.1
9.5
6.9
92.8
8.9
8.1
8.5
8.8
9.5
6.1
17.6
19.8
10.2
10.8
18.1
12.3
15.9
3.9
3.9
6.0
2.4
12.4
17.8
9.5
15.8
23.8
8.7
15.9
14.6
2.2
6.7
25.3
16.8
6.2
2.2
3.2
20.1
0.6
17.8
18.2
10.8
14.9
7.4
˰
˰
˰
5.4
˰
˰
˰
6.1
5.0
˰
˰
˰
˰
˰
˰
˰
˰
N
N
N
20.1
N
N
N
30.2
23.9
N
N
0.9
N
N
23.0
N
N
N
N
N
42.1
N
N
N
31.6
56.9
N
N
1.8
N
N
26.1
N
N
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϼϟ ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein
Fat
Ash Fibre
Carbohydrate
Arabic Name
g
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
N
N
N
229
N
N
N
246
364
N
N
20
N
N
233
N
N
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
11.18
11.19
11.20
11.21
11.22
11.23
11.24
11.25
11.26
11.27
11.28
11.29
11.30
11.31
11.32
11.33
11.34
11.35
11.36
11.37
No.
Ϣϗέ
ϞδϠδΘϟ΍
Garam masala
Garlic powder
Ginger root, fresh
Ginger, fresh
- dried, ground
Lemon, black dried
Mace
Mint, fresh
- dried
Mustard powder
Mustard seeds
Nutmeg
Nutmeg, ground
Paprika
Parsley, fresh
- dried
Pepper, black
-ground
- white
Poppy seeds
Food
˯΍άϐϟ΍
ϪϳΪϨϫϞΑ΍ϮΗΔτϠΧ
ϡϮΜϟ΍ϕϮΤδϣ
ΝίΎσˬϞϴΒΠϧΰϟ΍έάΟ
ΝίΎσϞϴΒΠϧί
ϥϮΤτϣϞϴΒΠϧί
ϒϔΠϣΩϮγ΍ϥϮϤϴϟ
ΐϴτϟ΍ίϮΟέϮθϗϕϮΤδϣ
ΝίΎσωΎϨόϧ
ϒϔΠϣωΎϨόϧ
ϝΩήΨϟ΍ϕϮΤδϣ
ϝΩήΨϟ΍έϭάΑ
ΐϴτϟ΍ίϮΟ
ϥϮΤτϣˬΐϴτϟ΍ίϮΟ
ϲϠϏήϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ
ΝίΎσβϧϭΪϘΑ
ϒϔΠϣβϧϭΪϘΑ
ΩϮγ΍ϞϔϠϓ
ϥϮΤτϣΩϮγ΃ϞϔϠϓ
ξϴΑ΍ϞϔϠϓ
εΎΨθΨϟ΍ΓέάΑ
10.1
6.5
10.5
85.7
(9.4)
16.3
15.9
86.4
11.3
(8.0)
6.9
14.3
6.2
9.5
83.1
9.0
10.5
8.1
11.4
6.0
15.6
18.7
8.5
1.7
7.4
7.8
6.5
3.8
24.8
28.9
24.9
7.5
5.8
14.8
3.0
15.8
10.9
12.0
10.4
20.6
15.1
1.2
3.6
0.7
3.3
2.7
24.4
0.7
4.6
28.7
28.8
36.4
36.3
13.0
1.3
7.0
3.3
17.3
2.1
44.0
˰
˰
6.8
˰
˰
5.3
1.6
˰
˰
˰
˰
1.7
˰
˰
˰
˰
˰
˰
˰
˰
N
9.9
2.4
N
N
˰
3.8
N
N
N
N
11.6
N
N
5.0
26.9
N
N
N
N
45.2
42.7
68.2
9.5
60.0
67.9
47.8
5.3
34.6
20.7
N
28.5
N
34.9
2.7
14.5
N
31.7
N
N
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein
Fat
Ash Fibre
Carbohydrate
Arabic Name
g
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
379
246
356
49
258
327
437
43
279
452
N
472
N
289
34
181
N
318
N
N
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
53
54
11.38
11.39
11.40
11.41
11.42
11.43
No.
Ϣϗέ
ϞδϠδΘϟ΍
Saffron
Tamarind leaves, fresh
Tamarind pulp
Thyme, fresh
- dried, ground
Turmeric
Food
˯΍άϐϟ΍
ϥ΍ήϔϋί
ϪΟίΎτϟ΍ϱΪϨϬϟ΍ήϤΘϟ΍ϕ΍έϭ΍
ϯΪϨϬϟ΍ήϤΘϟ΍ΐϟ
ΝίΎσήΘϋί
ϒϔΠϣήΘϋί
Ϣϛήϛ
11.9
70.5
25.8
69.3
7.8
13.1
11.4
5.8
3.2
3.0
9.1
6.3
5.9
2.1
0.3
2.5
7.4
5.1
˰
˰
˰
˰
˰
3.5
N
N
N
N
N
2.6
61.5
18.2
64.5
15.1
45.3
69.4
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Carbohydrate
Arabic Name
g
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
310
115
273
95
276
349
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
HERBS & SPICES
Allspice, ground
Anise seeds
Caraway seeds
Cardamom, dried seed
Cardamom, ground
Celery seeds
Chilli powder
Chillies, dried
Cinnamon bark
Cinnamon, ground
Cloves, dried
Coriander leaves, fresh
Coriander seeds
Cumin seeds
Curry powder
Fennel seeds
Fenugreek seeds
11.1
11.2
11.3
11.4
11.5
11.6
11.7
11.8
11.9
11.10
11.11
11.12
11.13
11.14
11.15
11.16
11.17
Food
˯΍άϐϟ΍
11
No.
Ϣϗέ
ϞδϠδΘϟ΍
ΔϧϮΤτϣΔϠϜθϣΕ΍έΎϬΑ
ϥϮδϨϳέϭάΑ
Ύϳϭ΍ήϜϟ΍έϭάΑ
(Ϟϴϫ)ϝΎϬϟ΍ΐΣ
ϥϮΤτϣϝΎϬϟ΍ΐΣ
βϓήϜϟ΍έϭάΑ
έΎΤϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ
ϒϔΠϣήϤΣ΍ϞϔϠϓ
(Ϧϴγέ΍Ω)Δϓήϗ
ΔϧϮΤτϣϦϴγέ΍Ω)Δϓήϗ
ϒϔΠϣέΎϤδϣ)Ϟϔϧήϗ
ΔΟίΎτϟ΍ΓήΑΰϜϟ΍ϕ΍έϭ΍
ϩήΑΰϜϟ΍έϭάΑ
ϥϮϤϜϟ΍έϭάΑ
ϱέΎϜϟ΍ϕϮΤδϣ
ήϣϮθϟ΍έϭάΑ
ΔΒϠΤϟ΍έϭάΑ
Ε΍έΎϬΒϟ΍ϭΏΎθϋϷ΍
660
650
950
130
130
1770
280
160
440
1230
730
98
660
970
640
1200
130
110
440
510
160
170
550
300
370
39
61
110
36
400
510
270
510
340
7.1
37.0
32.3
5.0
100
44.9
14.3
2.3
17.0
38.1
5.6
1.9
8
69.0
58.7
12.3
23.3
0
0
0
0
0
0
0
29
0
0
0
0
0
0
0
0
0
0.1
N
0.4
0.2
0.2
N
0.4
0.9
0.1
0.1
0.1
0.1
0.2
0.6
0.3
0.4
0.3
0.1
N
0.4
0.2
0.2
N
0.8
0.4
0.4
0.1
0.3
0.1
0.3
0.4
0.3
0.4
0.4
2.9
N
3.6
0.8
1.1
N
7.9
9.5
2.4
1.3
1.5
0.7
2.1
3.6
3.5
10.3
1.3
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron
Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
0
0
0
0
0
0
0
50
0
0
0
63
0
0
0
0
Tr
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
55
56
11.18
11.19
11.20
11.21
11.22
11.23
11.24
11.25
11.26
11.27
11.28
11.29
11.30
11.31
11.32
11.33
11.34
11.35
11.36
11.37
No.
Ϣϗέ
ϞδϠδΘϟ΍
Garam masala
Garlic powder
Ginger root, fresh
Ginger, fresh
- dried, ground
Lemon, black dried
Mace
Mint, fresh
- dried
Mustard powder
Mustard seeds
Nutmeg
Nutmeg, ground
Paprika
Parsley, fresh
- dried
Pepper, black
ground
- white
Poppy seeds
Food
˯΍άϐϟ΍
ϪϳΪϨϫϞΑ΍ϮΗΔτϠΧ
ϡϮΜϟ΍ϕϮΤδϣ
ΝίΎσˬϞϴΒΠϧΰϟ΍έάΟ
ΝίΎσϞϴΒΠϧί
ϥϮΤτϣϞϴΒΠϧί
ϒϔΠϣΩϮγ΍ϥϮϤϴϟ
ΐϴτϟ΍ίϮΟέϮθϗϕϮΤδϣ
ΝίΎσωΎϨόϧ
ϒϔΠϣωΎϨόϧ
ϝΩήΨϟ΍ϕϮΤδϣ
ϝΩήΨϟ΍έϭάΑ
ΐϴτϟ΍ίϮΟ
ϥϮΤτϣˬΐϴτϟ΍ίϮΟ
ϲϠϏήϟ΍ϞϔϠϔϟ΍ϕϮΤδϣ
ΝίΎσβϧϭΪϘΑ
ϒϔΠϣβϧϭΪϘΑ
ΩϮγ΍ϞϔϠϓ
ϥϮΤτϣΩϮγ΃ϞϔϠϓ
ξϴΑ΍ϞϔϠϓ
εΎΨθΨϟ΍ΓέάΑ
760
65
22
17
97
199
180
210
1370
330
520
120
180
180
200
1080
430
150
270
1580
390
220
136
27
140
216
100
75
490
180
840
240
210
350
64
340
170
290
180
840
32.6
3.9
2.8
0.6
46.8
16.0
12.6
9.5
N
9.5
18.5
4.6
3.0
23.6
7.7
41.5
11.2
34.1
14.3
11.1
0
0
0
0
0
˰
252
0
0
0
0
0
0
0
0
0
0
0
0
0
0.35
N
0.02
0.02
0.05
˰
0.25
0.12
N
N
0.54
0.33
0.35
0.65
0.23
(0.33)
0.11
0.33
0.02
0.85
0.33
0.12
0.04
0.03
0.19
˰
0.42
0.33
N
N
0.38
0.01
0.06
1.74
0.06
0.32
0.24
0.92
0.13
0.17
2.5
0.7
0.9
0.8
5.1
˰
1.4
1.1
N
N
7.9
1.4
1.3
15.3
1.0
5.4
1.1
8.7
0.2
1.0
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron
Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
0.0
0.0
4.0
4.0
0.0
˰
0.0
31.0
Tr
0.0
0.0
0.0
0.0
0.0
190.0
120.0
0.0
0.0
0.0
0.0
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
FOOD COMPOSITON TABLES
Food
˯΍άϐϟ΍
Saffron
Tamarind leaves, fresh
Tamarind pulp
Thyme, fresh
- dried, ground
Turmeric
No.
Ϣϗέ
ϞδϠδΘϟ΍
11.38
11.39
11.40
11.41
11.42
11.43
ϥ΍ήϔϋί
ΔΟίΎτϟ΍ϱΪϨϬϟ΍ήϤΘϟ΍ϕ΍έϭ΍
ϯΪϨϬϟ΍ήϤΘϟ΍ΐϟ
ΝίΎσήΘϋί
ϒϔΠϣήΘϋί
Ϣϛήϛ
110
300
110
630
1890
150
250
81
110
67
200
282
11.1
5.2
4.2
N
123.6
14.8
0
0
5
0
0
3
N
0.24
˰
0.16
N
0.03
N
0.10
0.07
N
0.40
0.00
N
4.1
0.7
N
4.9
2.3
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron
Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
0.0
3.0
3.0
Tr
0.0
0.0
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
57
58
12.1
12.2
12.3
12.4
12.5
12.6
12.7
12.8
12.9
12.10
12.11
12.12
12.13
12.14
12.15
12.16
Apple juice
Apple juice, fresh
Apple juice, unsweetened
Apricot juice
Arabic coffee
Banana jucice, fresh
Carrot juice
Carrot juice, fresh
Cocoa powder
˰ made up with whole milk
Coffee ground, roasted
Coffee, instant
Coffeemate
Cola drinks
Diet carbonated drinks
Drinking chocolate powder
BEVERAGES
˯΍άϐϟ΍
Ϣϗέ
ϞδϠδΘϟ΍
12
Food
No.
ΕΎΑϭήθϤϟ΍
ΡΎϔΗήϴμϋ
ΝίΎσˬΡΎϔΗήϴμϋ
ϰϠΤϣήϴϏΡΎϔΘϟ΍ήϴμϋ
ζϤθϣήϴμϋ
ΔϴΑήϋΓϮϬϗ
ΝίΎσˬίϮϣήϴμϋ
έΰΟήϴμϋ
ΝίΎσˬέΰΟήϴμϋ
ϭΎϛΎϜϟ΍ϕϮΤδϣ
ϞϣΎϛΐϴϠΣϊϣΎϛϮϜϟ΍ϕϮΤδϣ
ΔμϤΤϣΓϮϬϗϕϮΤδϣ
ϥΎΑϭάϟ΍ΔόϳήγΓϮϬϗ
ΖϴϣϲϓϮϛ
ΔϳίΎϐϟ΍ϻϮϜϟ΍ΕΎΑϭήθϣ
(Ζϳ΍Ω)ΔϳίΎϏΕΎΑϭήθϣ
ΔΗϼϛϮθϟ΍ΏϭήθϣϕϮΤδϣ
ϲΑήόϟ΍Ϣγϻ΍
88.3
81.9
88.0
87.0
99.0
76.2
92.3
91.3
3.4
84.6
4.1
3.4
3.0
89.8
100.0
2.1
˯Ύϣ
(ϢΟ)
0.1
0.4
0.1
0.6
0.1
1.4
0.5
0.7
18.5
3.4
10.4
14.6
2.7
Tr
0.0
5.5
ϦϴΗϭήΑ
(ϢΟ)
0.0
0.1
0.1
0.1
0.0
0.1
0.1
0.1
21.7
4.2
15.4
0.0
34.9
0.0
0.0
6.0
ϥϮϫΩ
(ϢΟ)
0.2
0.1
˰
0.6
0.2
0.5
˰
0.8
˰
˰
˰
˰
˰
˰
˰
˰
ϥΩΎόϣ
(ϢΟ)
˰
0.3
Tr
˰
˰
0.8
N
0.2
˰
0.2
˰
˰
0.0
0.0
˰
˰
ϑΎϴϟ΍
(ϢΟ)
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Arabic Name
g
g
g
g
g
11.4
17.2
9.9
11.7
0.6
21.0
5.7
7.0
11.5
6.8
28.5
11.0
57.3
10.5
˰
77.0
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
Carbohydrate
g
46
72
38
50
4
91
24
31
312
76
287
100
540
39
˰
366
Energy
Kcal
ϪϗΎσ
Δϳέ΍ήΣ
(Γήόγ)
FOOD COMPOSITON TABLES
Food
˯΍άϐϟ΍
˰ made up with whole milk
Grape juice, unsweetened
Grapes juice, sweetened
Grapefruit canned
˰ canned sweetened
Grapefruit juice, unsweetened
Guava juice, fresh
Horlicks powder
˰made up with whole milk
Kiwi juice, fresh
Lemon juice
Lemonade, bottled
Lime juice cordial, undiluted
Milk shake powder
˰ made up with whole milk
Mixed fruit juice, fresh
Mango juice, fresh
Orange drink, undiluted
Orange juice, fresh
Orange juice, unsweetened
No.
Ϣϗέ
ϞδϠδΘϟ΍
12.17
12.18
12.19
12.20
12.21
12.22
12.23
12.24
12.25
12.26
12.27
12.28
12.29
12.30
12.31
12.32
12.33
12.34
12.35
12.36
ϢγΪϟ΍ϞϣΎϛΐϴϠΤϟ΍ϊϣήπΤϣ
ϰϠΤϣήϴϏΐϨόϟ΍ήϴμϋ
ϰϠΤϣΐϨϋήϴμϋ
ϰϠΤϣήϴϏΐϠόϣ ΕϭήϓΐϳήΟήϴμϋ
ϰϠΤϣΐϠόϣΕϭήϓΐϳήΟήϴμϋ
ϰϠΤϣήϴϏΕϭήϓΐϳήϛήϴμϋ
ΝίΎσˬΔϓ΍ϮΟήϴμϋ
ϚϴϟέϮϬϟ΍ϕϮΤδϣ
ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ
ΝίΎσˬϱϮϴϛήϴμϋ
ϥϮϤϴϠϟ΍ήϴμϋ
ΔϳίΎϐϟ΍ϥϮϤϴϠϟ΍ΕΎΑϭήθϣ
ΰϛήϤϟ΍ϥϮϤϴϟ΍ήϴμϋΏ΍ήη
ϚϴηϚϠϤϟ΍ϕϮΤδϣ
ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ
ΝίΎσˬϞϴΘϛϮϛήϴμϋ
ΝίΎσˬϮΠϧΎϤϟ΍ήϴμϋ
ΰϛήϤϟ΍ϝΎϘΗήΒϟ΍Ώ΍ήη
ΝίΎσˬϝΎϘΗήΑήϴμϋ
ϰϠΤϣήϴϏϝΎϘΗήΒϟ΍ήϴμϋ
80.9
85.4
84.2
89.8
87.3
89.4
90.0
2.5
78.6
86.4
91.4
94.6
70.5
0.5
81.9
80.8
83.0
71.2
84.6
89.2
3.4
0.3
0.2
0.3
0.5
0.4
0.4
12.4
4.2
0.5
0.3
Tr
0.1
1.3
3.1
1.4
0.4
Tr
0.4
0.5
4.1
0.1
0.0
Tr
Tr
0.1
26.0
4.0
3.9
0.4
Tr
0.0
0.0
1.6
3.7
0.5
0.1
0.0
0.1
0.1
˰
˰
0.3
˰
˰
˰
0.3
˰
˰
0.4
˰
˰
˰
˰
˰
0.5
0.2
˰
0.2
˰
Tr
0.0
˰
0.0
0.0
Tr
1.9
N
Tr
0.8
0.1
0.0
0.0
Tr
Tr
0.4
0.5
0.0
0.3
0.1
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
10.6
11.7
15.3
7.9
9.7
8.3
6.8
78.0
12.7
11.5
1.6
5.6
29.8
98.3
11.1
16.4
15.9
28.5
14.4
8.8
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
90
46
62
31
38
33
31
378
99
52
7
21
112
388
87
76
66
107
61
36
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
59
60
Food
˯΍άϐϟ΍
Ovaltine powder
˰ made up with whole milk
Pineapple juice, fresh
Pineapple juice,unsweetened
Ribena, undiluted
Strawbery juice, fresh
Tea, plain
Tomato juice
Watermellon juice, fresh
No.
Ϣϗέ
ϞδϠδΘϟ΍
12.37
12.38
12.39
12.40
12.41
12.42
12.43
12.44
12.45
ϦϴΘϠϓϭϻ΍ϕϮΤδϣ
ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ
ΝίΎσˬαΎϧΎϧ΃ήϴμϋ
ϰϠΤϣήϴϏαΎϧΎϧϻ΍ήϴμϋ
ϒϔΨϣήϴϏΎϨϴΒϳέΏ΍ήη
ΝίΎσˬΔϟϭ΍ήϓήϴμϋ
ϩΩΎγϱΎη
ϢσΎϤτϟ΍ήϴμϋ
ΝίΎσˬΦϴτΑήϴμϋ
2.0
78.5
85.2
87.8
40.3
80.4
88.9
93.8
89.1
9.0
3.8
0.2
0.3
0.1
0.2
0.0
0.8
0.6
2.7
3.8
0.1
0.1
0.0
0.2
0.0
Tr
0.5
˰
˰
0.2
˰
˰
0.2
0.0
˰
0.2
N
Tr
0.4
Tr
0.0
0.4
0.6
0.6
0.3
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
79.4
12.9
14.0
10.5
60.8
18.7
0.0
3.0
9.8
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
358
97
57
41
228
77
˰
14
42
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
12.1
12.2
12.3
12.4
12.5
12.6
12.7
12.8
12.9
12.10
12.11
12.12
12.13
12.14
12.15
12.16
12.17
12
No.
Ϣϗέ
ϞδϠδΘϟ΍
Apple juice
Apple juice, fresh
Apple juice, unsweetened
Apricot juice
Arabic coffee
Banana jucice, fresh
Carrot juice
Carrot juice, fresh
Cocoa powder
˰made up with whole milk
Coffee ground, roasted
Coffee, instant
Coffeemate
Cola drinks
Diet carbonated drinks
Drinking chocolate powder
˰made up with whole milk
BEVERAGES
Food
˯΍άϐϟ΍
ΡΎϔΗήϴμϋ
ΝίΎσˬΡΎϔΗήϴμϋ
ϰϠΤϣήϴϏΡΎϔΘϟ΍ήϴμϋ
ζϤθϣήϴμϋ
ΔϴΑήϋΓϮϬϗ
ΝίΎσˬίϮϣήϴμϋ
έΰΟήϴμϋ
ΝίΎσˬέΰΟήϴμϋ
ϭΎϛΎϜϟ΍ϕϮΤδϣ
ϞϣΎϛΐϴϠΣϊϣΎϛϮϜϟ΍ϕϮΤδϣ
ΔμϤΤϣΓϮϬϗϕϮΤδϣ
ϥΎΑϭάϟ΍ΔόϳήγΓϮϬϗ
ΖϴϣϲϓϮϛ
ΔϳίΎϐϟ΍ϻϮϜϟ΍ΕΎΑϭήθϣ
(Ζϳ΍Ω)ΔϳίΎϏΕΎΑϭήθϣ
ΔΗϼϛϮθϟ΍ΏϭήθϣϕϮΤδϣ
ϢγΪϟ΍ϞϣΎϛΐϴϠΤϟ΍ϊϣήπΤϣ
ΕΎΑϭήθϤϟ΍
1
98
7
1
˰
36
16
9
130
110
130
160
4
4
100
33
110
7
˰
5
23
˰
˰
25
˰
660
100
160
350
350
15
0
190
99
1.3
0.1
0.1
1.0
˰
0.1
0.2
0.2
10.5
0.2
4.1
4.4
N
Tr
0.0
2.4
0.2
˰
˰
0
˰
˰
˰
0
˰
3
50
0
0
0
0
˰
0
47
˰
˰
0.01
˰
˰
˰
0.03
˰
0.16
0.04
˰
0.00
0.00
0.00
˰
0.06
0.04
˰
˰
0.01
˰
˰
˰
0.07
˰
0.06
0.15
0.20
0.11
1.00
0.00
˰
0.04
0.14
˰
˰
0.1
˰
˰
˰
0.7
˰
1.7
0.1
10.0
22.0
0.0
0.0
˰
0.5
0.1
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
0.0
Tr
˰
˰
˰
˰
˰
˰
6.0
˰
0.0
Tr
0.0
0.0
0.0
0.0
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
61
62
Grape juice, unsweetened
Grapes juice sweetened
Grapefruit canned
˰ canned sweetened
Grapefruit juice, unsweetened
Guava juice, fresh
Horlicks powder
˰made up with whole milk
Kiwi juice, fresh
Lemon juice
Lemonade, bottled
Lime juice cordial, undiluted
Milk shake powder
˰made up with whole milk
Mixed fruit juice, fresh
Mango juice, fresh
Orange drink, undiluted
Orange juice, fresh
Orange juice, unsweetened
12.18
12.19
12.20
12.21
12.22
12.23
12.24
12.25
12.26
12.27
12.28
12.29
12.30
12.31
12.32
12.33
12.34
12.35
12.36
Food
˯΍άϐϟ΍
ϰϠΤϣήϴϏΐϨόϟ΍ήϴμϋ
ϰϠΤϣΐϨϋήϴμϋ
ϰϠΤϣήϴϏΐϠόϣ ΕϭήϓΐϳήΟήϴμϋ
ϰϠΤϣΐϠόϣΕϭήϓΐϳήΟήϴμϋ
ϰϠΤϣήϴϏΕϭήϓΐϳήϛήϴμϋ
ΝίΎσˬΔϓ΍ϮΟήϴμϋ
ϚϴϟέϮϬϟ΍ϕϮΤδϣ
ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ
ΝίΎσˬϱϮϴϛήϴμϋ
ϥϮϤϴϠϟ΍ήϴμϋ
ΔϳίΎϐϟ΍ϥϮϤϴϠϟ΍ΕΎΑϭήθϣ
ΰϛήϤϟ΍ϥϮϤϴϟ΍ήϴμϋΏ΍ήη
ϚϴηϚϠϤϟ΍ϕϮΤδϣ
ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ
ΝίΎσˬϞϴΘϛϮϛήϴμϋ
ΝίΎσˬϮΠϧΎϤϟ΍ήϴμϋ
ΰϛήϤϟ΍ϝΎϘΗήΒϟ΍Ώ΍ήη
ΝίΎσˬϝΎϘΗήΑήϴμϋ
ϰϠΤϣήϴϏϝΎϘΗήΒϟ΍ήϴμϋ
19
11
9
9
14
4
430
150
13
7
5
9
8
110
59
15
8
15
10
7
6
12
12
8
˰
300
110
˰
7
Tr
5
53
89
˰
˰
2
˰
8
0.9
1.0
0.3
0.3
0.2
0.1
1.4
0.2
0.1
0.1
Tr
0.3
2.0
0.2
0.1
0.0
0.1
0.0
0.2
0
˰
0
0
0
˰
600
115
˰
0
0
0
Tr
48
˰
˰
0
˰
0
Tr
˰
0.04
0.04
0.04
˰
0.96
0.14
˰
0.03
Tr
Tr
Tr
0.04
˰
˰
Tr
˰
0.08
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ˺˹˹ϞϜϟ)ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
No.
Ϣϗέ
ϞδϠδΘϟ΍
0.01
˰
0.01
0.01
0.01
˰
1.28
0.29
˰
0.01
Tr
Tr
0.02
0.16
˰
˰
Tr
˰
0.02
0.1
˰
0.2
0.2
0.2
˰
14.4
1.7
˰
0.1
Tr
Tr
0.2
0.1
˰
˰
Tr
˰
0.2
14.0
˰
28.0
29.0
31.0
˰
0.0
Tr
˰
36.0
Tra
Tr
0.0
1.0
˰
˰
Trb
˰
39.0
Vitamins
ΕΎϨϴϣΎΘϴϔϟ΍
Riboflavin Niacin Vitamin C
mg
mg
mg
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
FOOD COMPOSITON TABLES
Food
˯΍άϐϟ΍
Ovaltine powder
˰made up with whole milk
Pineapple juice, fresh
Pineapple juice,unsweetened
Ribena, undiluted
Strawbery juice, fresh
Tea, plain
Tomato juice
Watermellon juice, fresh
No.
Ϣϗέ
ϞδϠδΘϟ΍
12.37
12.38
12.39
12.40
12.41
12.42
12.43
12.44
12.45
ϦϴΘϠϓϭϻ΍ϕϮΤδϣ
ϢγΪϟ΍ϞϣΎϛΐϴϠΣϊϣ
ΝίΎσˬαΎϧΎϧ΃ήϴμϋ
ϰϠΤϣήϴϏαΎϧΎϧϻ΍ήϴμϋ
ϒϔΨϣήϴϏΎϨϴΒϳέΏ΍ήη
ΝίΎσˬΔϟϭ΍ήϓήϴμϋ
ϩΩΎγϱΎη
ϢσΎϤτϟ΍ήϴμϋ
ΝίΎσˬΦϴτΑήϴμϋ
83
110
11
8
5
6
˰
10
11
430
130
˰
6
6
˰
˰
10
˰
1.9
0.3
0.1
0.2
0.4
0.1
˰
0.4
0.1
625
115
˰
0
0
˰
˰
0
˰
1.00
0.14
˰
0.06
N
˰
˰
0.02
˰
1.30
0.28
˰
0.01
N
˰
˰
0.02
˰
15.0
1.7
˰
0.1
7.8c
˰
˰
0.7
˰
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ ΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ) (ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
0.0
Tr
˰
11.0
78c
˰
˰
8.0
˰
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
63
64
13.1
13.2
13.3
13.4
13.5
13.6
13.7
13.8
13.9
13.10
13.11
13.12
13.13
13.14
13.15
13.16
13.17
13.18
13
No.
Ϣϗέ
ϞδϠδΘϟ΍
Cheese & egg bakery
Cheese bakery
Grilled chicken (Tikkah)
Grilled meat (Tikkah)
Labneh bakery
Mahiawah bakery
Minced chicken (kofta)
Minced meat (Kofta)
Potato chops(fried)
Samosa,cheese
Samosa,vegetable
Shawarma, chicken
Shawarma,meat (beef)
Spanish with labneh bakery
Spanish with meat bread
Spanish bakery
Thyme bakery(Zatar)
Thyme with cheese bakery
LOCAL FAST FOOD
Food
˯΍άϐϟ΍
ϦΒΠϟ΍ϭξϴΒϟ΍ (ή΋Ύτϓ)ΕΎϨΠόϣ
ϦΒΟ (ή΋Ύτϓ)ΕΎϨΠόϣ
ΝΎΟΩΔϜΗ
ϢΤϟΔϜΗ
ΔϨΒϟ (ή΋Ύτϓ)ΕΎϨΠόϣ
ΓϭΎϴϬϣ (ή΋Ύτϓ)ΕΎϨΠόϣ
ΝΎΟΩ (ΔΘϔϛ)ΏΎΒϛ
ϢΤϟ (ΔΘϔϛ)ΏΎΒϛ
Ϯϟ΁
ϦΒΟΔγϮΒϤγ
έΎπΨϟΎΑΔγϮΒϤγ
ΝΎΟΩΎϣέϭΎη
ϢΤϟΎϣέϭΎη
ΔϨΒϠϟΎΑΦϧΎΒγ (ή΋Ύτϓ)ΕΎϨΠόϣ ϢΤϠϟΎΑΦϧΎΒγ (ή΋Ύτϓ)ΕΎϨΠόϣ ΦϧΎΒγ (ή΋Ύτϓ)ΕΎϨΠόϣ
ήΘϋί (ή΋Ύτϓ)ΕΎϨΠόϣ ϦΒΠϟΎΑήΘϋί (ή΋Ύτϓ)ΕΎϨΠόϣ ΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍
39.0
32.2
60.0
50.9
43.5
29.5
56.2
55.0
67.7
22.0
47.6
49.4
50.3
54.2
55.4
49.8
18.8
32.1
14.4
14.8
30.4
28.6
7.3
8.6
25.2
26.7
2.6
13.1
5.8
15.9
16.9
5.6
7.6
6.9
8.4
13.9
10.7
9.9
6.0
15.8
10.6
6.4
15.4
14.3
4.9
27.0
12.1
11.2
9.4
7.2
6.2
7.0
14.6
10.3
1.8
2.0
2.1
2.4
1.0
1.9
2.5
2.5
1.7
4.4
2.4
1.8
1.8
1.4
1.5
1.4
1.4
2.1
2.2
1.3
0.7
1.5
2.6
1.8
0.7
1.2
2.5
1.8
2.9
1.6
3.1
2.2
2.6
2.4
1.0
1.2
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
31.9
39.9
0.8
0.8
35.0
51.9
0.0
0.3
20.6
31.7
29.2
20.1
18.5
29.4
26.8
32.6
55.9
40.5
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ
(ϢΟ)
281.7
307.9
182.0
266.0
264.5
299.2
242.0
242.0
136.7
429.0
260.0
251.0
238.0
205.2
193.3
220.6
388.6
309.9
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
13.1
13.2
13.3
13.4
13.5
13.6
13.7
13.8
13.9
13.10
13.11
13.12
13.13
13.14
13.15
13.16
13.17
13.18
13
No.
Ϣϗέ
ϞδϠδΘϟ΍
Cheese & egg bakery
Cheese bakery
Grilled chicken (Tikkah)
Grilled meat (Tikkah)
Labneh bakery
Mahiawah bakery
Minced chicken (kofta)
Minced meat (Kofta)
Potato chops(fried)
Samosa,cheese
Samosa,vegetable
Shawarma, chicken
Shawarma,meat (beef)
Spanish with labneh bakery
Spanish with meat bread
Spanish bakery
Thyme bakery(Zatar)
Thyme with cheese bakery
LOCAL FAST FOOD
Food
˯΍άϐϟ΍
ϦΒΠϟ΍ϭξϴΒϟ΍ (ή΋Ύτϓ)ΕΎϨΠόϣ
ϦΒΟ (ή΋Ύτϓ)ΕΎϨΠόϣ
ΝΎΟΩΔϜΗ
ϢΤϟΔϜΗ
ΔϨΒϟ (ή΋Ύτϓ)ΕΎϨΠόϣ
ΓϭΎϴϬϣ (ή΋Ύτϓ)ΕΎϨΠόϣ
ΝΎΟΩ (ΔΘϔϛ)ΏΎΒϛ
ϢΤϟ (ΔΘϔϛ)ΏΎΒϛ
Ϯϟ΁
ϦΒΟΔγϮΒϤγ
έΎπΨϟΎΑΔγϮΒϤγ
ΝΎΟΩΎϣέϭΎη
ϢΤϟΎϣέϭΎη
ΔϨΒϠϟΎΑΦϧΎΒγ (ή΋Ύτϓ)ΕΎϨΠόϣ ϢΤϠϟΎΑΦϧΎΒγ (ή΋Ύτϓ)ΕΎϨΠόϣ ΦϧΎΒγ (ή΋Ύτϓ)ΕΎϨΠόϣ
ήΘϋί (ή΋Ύτϓ)ΕΎϨΠόϣ ϦΒΠϟΎΑήΘϋί (ή΋Ύτϓ)ΕΎϨΠόϣ ΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍
488
162
28
42
51
53
44
39
16
219
25
24
28
11
25
41
169
46
˰
˰
260
203
˰
˰
224
206
˰
202
87
151
178
˰
˰
˰
˰
˰
8.7
9.1
1.2
4.6
0.9
1.1
2.2
4.4
0.1
4.0
0.3
2.8
3.5
0.7
0.4
0.9
3.5
0.5
˰
˰
22
8
˰
˰
13
16
˰
48
3
10
2
˰
˰
˰
˰
˰
˰
˰
0.07
0.05
˰
˰
0.09
0.07
˰
0.06
0.07
0.10
0.11
˰
˰
˰
˰
˰
˰
˰
0.25
0.05
˰
˰
0.06
0.08
˰
0.14
0.01
0.10
0.09
˰
˰
˰
˰
˰
˰
˰
12.1
5.1
˰
˰
8.6
5.2
˰
1.2
1.4
4.8
3.7
˰
˰
˰
˰
˰
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
˰
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
65
66
14.1
14.2
14.3
14.4
14.5
14.6
14.7
14.8
14.9
14.10
14.11
14.12
14.13
14.14
14.15
14.16
14.17
14
No.
Ϣϗέ
ϞδϠδΘϟ΍
Beef burger with cheese
Beef burger without cheese
Chicken burger with cheese
Chicken burger without cheese
Fish burger
French fries
Grilled chiken sandwich
Hotdog
Kentackey chicken fried
Kentackey chicken nuggets
Nuggets
Pizza, chicken
Pizza, macron (lazania)
Pizza, vegetable
Pizza, meat
Pizza, super supreme
Roast beef sandwich
WESTERN FAST FOOD
Food
˯΍άϐϟ΍
ϦΒΠϟ΍ϊϣϢΤϟήϏήΑ
ϢΤϟήϏήΑ
ϦΒΠϟ΍ϊϣΝΎΟΩήϏήΑ
ΝΎΟΩήϏήΑ
ϚϤδϟ΍ήϏήΑ
ΔϴϠϘϣΎσΎτΑ
ϱϮθϣΝΎΟΩζϳϭΪϨγ
ϖΠγ
ϲϛΎΘϨϛΝΎΟΩ
βΘΠϧϲϛΎΘϨϛ
(βΘΠϧ)ΝΎΟΪϟ΍ϊτϗ
ΝΎΟΩ΍ΰΘϴΑ
Ύϴϧ΍ίϻ
ΓήπΧ΍ΰΘϴΑ
ϢΤϟ΍ΰΘϴΑ
ϢϳήΒγήΑϮγ΍ΰΘϴΑ
ϒϴΑΖγϭέζϳϭΪϨγ
ΔϴΑήϐϟ΍Δόϳήδϟ΍ΔϤόσϷ΍
48.4
49.9
44.8
45.8
51.6
30.4
61.9
47.0
47.2
49.8
51.3
47.1
63.2
50.0
48.4
45.5
54.0
15.0
12.5
13.8
12.3
10.3
4.4
11.8
11.5
20.8
18.1
17.9
13.2
10.4
10.3
12.0
12.1
15.3
13.0
11.5
15.1
14.3
11.7
17.3
6.1
17.1
15.1
15.3
13.6
8.9
11.0
8.7
9.5
11.4
9.2
2.6
1.8
2.5
2.1
1.7
1.9
1.8
2.0
3.1
1.9
2.8
2.4
2.0
2.4
2.7
2.2
2.3
2.9
1.5
2.0
1.8
2.4
1.1
1.6
2.1
0.8
0.2
0.8
2.1
1.7
1.9
0.8
1.7
1.4
PROXIMATE COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΔϴΒϳήϘΘϟ΍Δϴ΋΍άϐϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Water Protein Fat
Ash Fibre
Arabic Name
g
g
g
g
g
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
20.2
22.8
21.8
23.7
22.6
44.9
16.8
20.3
13.1
14.8
13.6
26.3
11.8
26.7
26.6
27.3
17.8
Carbohydrate
g
Ε΍έΪϴϫϮΑήϛ (ϢΟ)
260
251
286
280
238
349
170
283
271
269
252
246
187
234
243
260
217
Energy
Kcal
Δϳέ΍ήΣϪϗΎσ
(Γήόγ)
FOOD COMPOSITON TABLES
14.1
14.2
14.3
14.4
14.5
14.6
14.7
14.8
14.9
14.10
14.11
14.12
14.13
14.14
14.15
14.16
14.17
14
No.
Ϣϗέ
ϞδϠδΘϟ΍
Beef burger with cheese
Beef burger without cheese
Chicken burger with cheese
Chicken burger without cheese
Fish burger
French fries
Grilled chiken sandwich
Hotdog
Kentackey chicken fried
Kentackey chicken nuggets
Nuggets
Pizza, chicken
Pizza, macron (lazania)
Pizza, vegetable
Pizza, meat
Pizza, super supreme
Roast beef sandwich
WESTERN FAST FOOD
Food
˯΍άϐϟ΍
ϦΒΠϟ΍ϊϣϢΤϟήϏήΑ
ϢΤϟήϏήΑ
ϦΒΠϟ΍ϊϣΝΎΟΩήϏήΑ
ΝΎΟΩήϏήΑ
ϚϤδϟ΍ήϏήΑ
ΔϴϠϘϣΎσΎτΑ
ϱϮθϣΝΎΟΩζϳϭΪϨγ
ϖΠγ
ϲϛΎΘϨϛΝΎΟΩ
βΘΠϧϲϛΎΘϨϛ
(βΘΠϧ)ΝΎΟΪϟ΍ϊτϗ
ΝΎΟΩ΍ΰΘϴΑ
Ύϴϧ΍ίϻ
ΓήπΧ΍ΰΘϴΑ
ϢΤϟ΍ΰΘϴΑ
ϢϳήΒγήΑϮγ΍ΰΘϴΑ
ϒϴΑΖγϭέζϳϭΪϨγ
ΔϴΑήϐϟ΍Δόϳήδϟ΍ΔϤόσϷ΍
112
67
100
64
86
19
43
11
216
166
16
148
214
153
147
143
11
73
106
160
54
˰
˰
˰
˰
˰
˰
273
161
˰
169
161
˰
˰
1.5
2.5
0.9
0.6
2.0
0.8
1.9
2.9
1.7
1.8
0.9
1.0
0.9
1.1
1.3
1.8
3.1
6
4
38
10
˰
˰
˰
˰
˰
˰
8
38
˰
55
32
˰
˰
0.08
0.08
0.13
0.09
˰
˰
˰
˰
˰
˰
0.10
0.13
˰
0.09
0.06
˰
˰
0.07
0.04
0.07
0.04
˰
˰
˰
˰
˰
˰
0.03
0.10
˰
0.10
0.10
˰
˰
2.2
2.3
3.2
3.6
˰
˰
˰
˰
˰
˰
6.6
1.6
˰
1.0
1.1
˰
˰
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ˺˹˹ϞϜϟΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
˰
˰
˰
˰
˰
˰
2.0
1.0
˰
1.0
2.0
˰
˰
1.0
2.0
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
67
68
MISCELLANEOUS
Baking powder
Chocolate,milk
Chocolate,plain
Fruit gums
Halawah tehineh
Honey
Jam, fruit with seeds
Jam, stone fruit
Marmalade
Mayonnaise
Mustard, smooth
Date syrup
Pastilles
Pickled mango
Popcorn, plain
Tehineh
Toffees, mixed
15.1
15.2
15.3
15.4
15.5
15.6
15.7
15.8
15.9
15.10
15.11
15.12
15.13
15.14
15.15
15.16
15.17
Food
˯΍άϐϟ΍
15
No.
Ϣϗέ
ϞδϠδΘϟ΍
έΩϮΑΞϨϜϴΑ
ΐϴϠΤϟΎΑϪΗϻϮϜη
ΓΩΎγϪΗϻϮϜη
Ϫϛ΍Ϯϔϟ΍ϥΎΒϟ
(ζϫέ)ΔϴϨϴΤσΓϭϼΣ
Ϟδϋ
έϭάΒϟΎΑϪϛ΍Ϯϔϟ΍ϲΑήϣ
ϩ΍ϮϨϟΎΑϪϛ΍Ϯϔϟ΍ϲΑήϣ
ΩϼϴϣέΎϤϟ΍ϲΑήϣ
ΰϴϧϮϳΎϣ
ϢϋΎϧϝΩήΧ
ήϤΘϟ΍βΑΩ
(ΖϴϣήΑκϤϟ΍ΕΎϳϮϠΣ
ϮΠϧΎϤϟ΍ϞϠΨϣ
(΢ϠϤϣήϴϏ)έΎθϓ
ΔϨϴΤσ
ΔϠϜθϣΕΎϳϮϠΣ
ΕΎ˰˰˰ϗήϔΘϣ
1130
220
38
360
35
15
24
12
35
16
70
20
40
55
10
61
95
8430
240
140
4
271
16
18
18
13
59
190
52
Tr
31
170
692
64
Tr
1.6
2.4
4.2
3.0
0.8
1.5
1.0
0.6
0.7
2.9
2.7
1.4
6.3
1.1
7.2
1.5
0
Tr
0
0
0
0
0
0
4
80
0
˰
0
˰
0
˰
0
Tr
0.10
0.07
0.00
0.35
0.01
Tr
Tr
Tr
0.06
N
˰
0.00
˰
0.00
˰
0.00
Tr
0.23
0.08
0.00
0.05
0.07
Tr
Tr
Tr
0.11
N
˰
0.00
˰
0.00
˰
0.00
Tr
0.2
0.4
0.0
1.5
0.2
Tr
Tr
Tr
Tr
N
˰
0.0
˰
0.0
˰
0.0
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Arabic Name
Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
0.0
0.0
0.0
0.0
0.0
4.0
10.0
Tr
10.0
0.0
0.0
˰
0.0
˰
0.0
˰
0.0
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
FOOD COMPOSITON TABLES
˯΍άϐϟ΍
Ϣϗέ
Tomato paste, (salted, canned)
Tomato ketchup
Vinegar
15.18
15.19
15.20
ϞδϠδΘϟ΍
Food
No.
12
15
ϢσΎϤτϟ΍ΏΎθΗΎϛ
ϞΧ
32
18
˰
(ϢΠϠϣ)
(ϢΠϠϣ)
44
έϮϔγϮϓ
mg
Phosphorus
΃ ϦϴϣΎΘϴϓ
µg
Retinol
0.5
0.8
10.6
0
165
340
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
ΪϳΪΣ
mg
Iron
0.00
0.09
0.12
(ϢΠϠϣ)
ϦϴϣΎϴΛ
mg
0.00
0.07
0.10
(ϢΠϠϣ)
ϦϴϓϼϓϮΒϳέ
mg
0.0
2.2
1.8
(ϢΠϠϣ)
ϦϴγΎϴϧ
mg
Thiamin Riboflavin Niacin
ΕΎϨϴϣΎΘϴϔϟ΍
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ϡϮϴδϟΎϛ
mg
Calcium
ΐϠόϣˬϢσΎϤτϟ΍ϥϮΠόϣ
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Vitamins
Minerals
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ )ΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϳάϏϷ΍ΐϴϛήΗ
MINERAL AND VITAMIN COMPOSITION OF FOODS PER 100g EDIBLE PORTION
0.0
11.0
22.0
(ϢΠϠϣ)
ΝϦϴϣΎΘϴϓ
mg
Vitamin C
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
69
FOOD COMPOSITON TABLES
SECTION TWO
Ç»;K³:Íe:
COMPOSITION OF
COMPOSITE DISHES
COMMONLY CONSUMED
IN BAHRAIN
ÊÆC k³:Iկ׳ÇÎ:a¤³:DƯ³:
½ÅcSC³:˜Ê Î;k³:
70
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Aaloo
Aaloo chab
Aaseedah
Aigalee
Bajelah
Balaaleet
Betheeth
Biriyani Laham
Chebah Rebian
Custard
Dahal
Elbah
Faaloodah
Gellab
Hamburgers (home made)
Hareese
Hesso
Jereesh Rebian
Ϯϟ΁
ΏΎΟϮϟ΁
ΓΪϴμϋ
ϲϠϴϘϋ
ΔϠΟΎΑ
ςϴϟϼΑ
ΚϴΜΑ
ϢΤϟϲϧΎϳήΑ
ϥΎϴΑέΔΒϛ
ήΘγΎϛ
ϝ΍Ω
ϪΒϟ·
ΓΩϮϟΎϓ
ΏϼΟ
ήΟήΒϤϫ
βϳήϫ
ϮδΣ
ϥΎϴΑέζϳήΟ
57.8
56.7
51.8
22.1
75.0
57.1
17.6
58.2
74.1
80.7
77.6
73.9
79.0
43.8
53.5
81.0
73.0
74.1
2.1
6.6
4.3
10.1
6.2
5.5
2.6
8.1
5.2
2.8
4.5
4.3
0.9
3.1
19.3
5.1
2.9
3.3
19.7
13.3
11.9
9.4
1.0
6.1
6.4
6.4
2.5
3.1
2.5
3.3
0.9
25.0
17.1
1.5
7.1
4.8
1.7
1.5
0.4
1.1
0.7
0.3
1.0
1.2
1.3
0.7
1.3
0.5
0.6
0.3
2.2
1.4
0.4
1.5
2.2
2.6
2.0
0.6
0.8
0.6
1.4
0.7
0.6
0.1
0.9
0.2
0.2
3.8
1.8
0.5
1.7
0.5
16.5
19.3
29.6
56.7
16.3
30.4
71.0
25.4
16.3
12.6
13.2
17.8
18.4
24.0
6.1
10.5
14.9
15.8
252
223
243
352
99
199
352
192
109
90
93
118
85
333
256
76
135
120
PROXIMATE COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ˺˹˹ϞϜϟ)ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟϲΒϳήϘΘϟ΍ΐϴϛήΘϟ΍
No.
Water
Protein
Fat
Ash Fibre Carbohydrate
Energy
Ϣϗέ
Composite Dish
Arabic Name
g
g
g
g
g
g
Kcal
ϞδϠδΘϟ΍
ΔϠϛϷ΍Ϣγ΍
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
Ε΍έΪϴϫϮΑήϛ
Δϳέ΍ήΣϪϗΎσ
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(Γήόγ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
71
72
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
Kabab
Keema
Khabeesah
Khanfaroosh
Legaimaat
Loobah
Madroubah Rebian
Macarona
Machbous Dajaj
Mahamer
Mahlabiyyeh
Markoukah Dajaj
Masley Laham
Momowash Rebian
Nekhee
Qadah Al-Eid
Qurs Al-Taabi
Sago
Saloonah Dajaj
ΏΎΒϛ
ΔϤϴϗ
ΔμϴΒΧ
εϭήϔϨΧ
ΕΎϤϴϘϟ
ΔΑϮϟ
ϥΎϴΑέΔΑϭήπϣ
ΔϧϭήϜόϣ
ΝΎΟΩαϮΒϜϣ
ήϤΤϣ
ΔϴΒϠΤϣ
ΝΎΟΩΔϗϮϗήϣ
ϢΤϟϲϠμϣ
ϥΎϴΑέεϮϤϣ
ϲΨϧ
Ϊϴόϟ΍˯΍άϏ
ϲΑΎτϟ΍ιήϗ
ϮϛΎγ
ΝΎΟΩΔϧϮϟΎλ
42.9
77.2
29.7
32.3
42.5
76.4
79.1
69.8
62.4
42.9
75.9
65.6
60.3
66.2
75.0
53.0
35.0
70.7
82.3
8.1
7.5
3.5
6.3
3.0
5.9
3.3
7.4
5.0
2.9
2.9
5.6
6.6
4.6
5.0
8.5
6.7
1.0
7.3
12.6
4.5
6.3
10.1
9.5
0.9
3.3
3.9
6.0
4.0
2.9
4.1
4.2
4.0
2.0
11.8
18.9
2.2
4.4
1.5
2.2
0.3
0.4
0.2
0.8
0.8
1.2
1.1
0.8
0.6
1.4
1.9
2.6
1.6
1.2
0.5
0.1
1.7
1.2
1.2
1.6
0.9
0.5
0.9
0.3
0.9
0.3
0.4
0.1
0.6
0.2
0.6
1.4
1.3
2.0
0.5
0.8
33.7
7.4
58.6
50.1
44.4
15.1
13.2
16.8
25.2
49.0
17.6
22.7
26.8
22.0
15.0
24.2
36.9
25.5
3.6
281
100
305
316
275
92
96
132
175
244
108
150
171
142
98
237
345
126
83
PROXIMATE COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟϲΒϳήϘΘϟ΍ΐϴϛήΘϟ΍
Water
Protein
Fat
Ash Fibre Carbohydrate
Energy
No.
Composite Dish
Arabic Name
g
g
g
g
g
g
Kcal
Ϣϗέ
ΔϠϛϷ΍Ϣγ΍
ϲΑήόϟ΍Ϣγϻ΍
˯Ύϣ
ϦϴΗϭήΑ
ϥϮϫΩ ϥΩΎόϣ
ϑΎϴϟ΍
Ε΍έΪϴϫϮΑήϛ
Δϳέ΍ήΣϪϗΎσ
ϞδϠδΘϟ΍
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(ϢΟ)
(Γήόγ)
FOOD COMPOSITON TABLES
ΔϠϛϷ΍Ϣγ΍
Ϣϗέ
Saloonah Samek
Sambosa (home made)
Samek Maglee
Shailani
Thareed
Tikkah, meat
38
39
40
41
42
43
ϞδϠδΘϟ΍
Composite Dish
No.
83.8
47.8
60.0
60.5
75.0
55.1
ΔγϮΒϤγ
ϲϠϘϣϚϤγ
ϲϧϼϴηζϴϋ
ΪϳήΛ
ϢΤϟΔϜΗ
(ϢΟ)
˯Ύϣ
g
ϚϤγΔϧϮϟΎλ
ϲΑήόϟ΍Ϣγϻ΍
Arabic Name
Water
35.3
6.8
3.1
23.7
6.6
7.0
(ϢΟ)
ϦϴΗϭήΑ
g
Protein
g
Ash
3.9
3.5
3.8
13.0
10.0
5.8
(ϢΟ)
3.7
2.0
0.8
3.0
1.4
2.3
(ϢΟ)
ϥϮϫΩ ϥΩΎόϣ
g
Fat
0.8
0.6
0.5
0.3
1.6
0.6
(ϢΟ)
ϑΎϴϟ΍
g
Fibre
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟϲΒϳήϘΘϟ΍ΐϴϛήΘϟ΍
1.2
12.1
31.3
-
32.6
0.5
(ϢΟ)
Ε΍έΪϴϫϮΑήϛ
g
Carbohydrate
181
107
172
211
247
82
(Γήόγ)
Δϳέ΍ήΣϪϗΎσ
Kcal
Energy
PROXIMATE COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
73
74
Aaloo
Aaloo chab
Aaseedah
Aigalee
Bajelah
Balaaleet
Betheeth
Biriyani Laham
Chebah Rebian
Custard
Dahal
Elbah
Faaloodah
Gellab
Hamburgers (home made)
Hareese
Hesso
Jereesh Rebian
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
No.
Ϣϗέ
ϞδϠδΘϟ΍
61
53
29
41
57
51
132
52
160
128
42
96
125
22
46
31
122
33
Ϯϟ΁
ΏΎΟϮϟ΁
ΓΪϴμϋ
ϲϠϴϘϋ
ΔϠΟΎΑ
ςϴϟϼΑ
ΚϴΜΑ
ϢΤϟϲϧΎϳήΑ
ϥΎϴΑέΔΒϛ
ήΘγΎϛ
ϝ΍Ω
ϪΒϟ·
ΓΩϮϟΎϓ
ΏϼΟ
ήΟήΒϤϫ
βϳήϫ
ϮδΣ
ϥΎϴΑέζϳήΟ
82
110
214
22
58
327
80
53
102
56
129
29
76
236
99
28
62
59
1.3
1.3
2.4
0.7
1.2
5.2
0.9
2.1
0.1
1.9
0.7
0.8
0.8
3.9
1.2
5.5
1.0
0.8
17
94
85
0
48
369
9
0
37
0
65
11
332
24
7
18
15
0
0.11
0.11
0.20
0.07
0.12
0.41
0.06
0.10
0.04
0.13
0.05
0.01
0.09
0.13
0.11
0.04
0.08
0.16
0.13
0.10
0.25
0.03
0.16
0.11
0.08
0.06
0.20
0.06
0.27
0.08
0.02
0.42
0.05
0.13
0.04
0.07
1.5
1.2
2.1
0.9
1.7
6.5
1.8
1.2
0.1
0.7
0.1
0.0
1.1
4.7
1.9
0.8
0.1
1.7
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ˺˹˹ϞϜϟ)ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ΡϼϣϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Composite Dish
Arabic Name Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
ΔϠϛϷ΍Ϣγ΍
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
11.4
0.6
0.0
0.0
0.9
0.0
3.8
14.9
1.6
9.6
1.0
0.5
0.0
3.0
0.0
6.6
0.9
20.9
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
MINERAL AND VITAMIN COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
FOOD COMPOSITON TABLES
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
No.
Ϣϗέ
ϞδϠδΘϟ΍
Kabab
Keema
Khabeesah
Khanfaroosh
Legaimaat
Loobah
Madroubah Rebian
Macarona
Machbous Dajaj
Mahamer
Mahlabiyyeh
Markoukah Dajaj
Masley Laham
Momowash Rebian
Nekhee
Qadah Al-Eid
Qurs Al-Taabi
Sago
Saloonah Dajaj
ΏΎΒϛ
ΔϤϴϗ
ΔμϴΒΧ
εϭήϔϨΧ
ΕΎϤϴϘϟ
ΔΑϮϟ
ϥΎϴΑέΔΑϭήπϣ
ΔϧϭήϜόϣ
ΝΎΟΩαϮΒϜϣ
ήϤΤϣ
ΔϴΒϠΤϣ
ΝΎΟΩΔϗϮϗήϣ
ϢΤϟϲϠμϣ
ϥΎϴΑέεϮϤϣ
ϲΨϧ
Ϊϴόϟ΍˯΍άϏ
ϲΑΎτϟ΍ιήϗ
ϮϛΎγ
ΝΎΟΩΔϧϮϟΎλ
359
384
82
185
69
46
51
35
31
137
26
18
53
71
80
32
18
35
222
962
186
436
22
23
81
61
37
107
97
70
73
81
106
161
19
81
10.5
20.6
2.3
3.4
1.1
0.8
1.7
0.92
0.2
0.2
3.5
0.23
0.11
1.7
1.6
1.8
1.6
0.8
81
0
368
141
0
7
0
15
11
39
12
13
13
0
10
34
0
0
0.52
1.23
0.19
0.22
0.10
0.03
0.08
0.03
0.03
0.05
0.18
0.04
0.05
0.13
0.10
0.17
0.08
0.09
0.43
1.79
0.06
0.50
0.04
0.03
0.12
0.06
0.01
0.22
0.08
0.05
0.09
0.04
0.11
0.14
0.05
0.09
4.0
24.6
1.2
1.0
1.4
0.5
1.7
0.2
0.6
0.2
0.3
0.2
0.1
0.4
2.0
1.8
0.3
2.9
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ˺˹˹ϞϜϟ)ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ΡϼϣϷ΍ΐϴϛήΗ
Minerals
Vitamins
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
ΕΎϨϴϣΎΘϴϔϟ΍
Composite Dish
Arabic Name Calcium Phosphorus Iron Retinol Thiamin Riboflavin Niacin
ΔϠϛϷ΍Ϣγ΍
ϲΑήόϟ΍Ϣγϻ΍
mg
mg
mg
µg
mg
mg
mg
ϡϮϴδϟΎϛ
έϮϔγϮϓ
ΪϳΪΣ
΃ϦϴϣΎΘϴϓ
ϦϴϣΎϴΛ
ϦϴϓϼϓϮΒϳέ
ϦϴγΎϴϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
9.7
192.3
0.0
0.0
0.2
6.2
12.7
0.4
0.0
1.7
1.8
2.7
0.5
0.8
4.5
0.0
0.0
13.9
Vitamin C
mg
ΝϦϴϣΎΘϴϓ
(ϢΠϠϣ)
MINERAL AND VITAMIN COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
75
76
ΔϠϛϷ΍Ϣγ΍
Ϣϗέ
Saloonah Samek
Sambosa (home made)
Samek Maglee
Shailani
Thareed
Tikkah, meat
38
39
40
41
42
43
ϞδϠδΘϟ΍
Composite Dish
No.
93
42
21
49
16
ΔγϮΒϤγ
ϲϠϘϣϚϤγ
ϲϧϼϴηζϴϋ
ΪϳήΛ
ϢΤϟΔϜΗ
353
68
43
333
217
105
(ϢΠϠϣ)
(ϢΠϠϣ)
56
έϮϔγϮϓ
mg
ϡϮϴδϟΎϛ
mg
ϚϤγΔϧϮϟΎλ
ϲΑήόϟ΍Ϣγϻ΍
΃ϦϴϣΎΘϴϓ
µg
Retinol
4.2
1.2
0.2
1.3
2.8
1.0
0
0
12
39
10
10
(ϢΠϠϣ) (ϢΟϭήϜϴϣ)
ΪϳΪΣ
mg
Iron
0.14
0.08
0.03
0.14
0.31
0.08
(ϢΠϠϣ)
ϦϴϣΎϴΛ
mg
0.47
0.08
0.02
0.36
0.08
0.13
(ϢΠϠϣ)
ϦϴϓϼϓϮΒϳέ
mg
10.2
1.7
0.6
8.2
3.5
2.6
(ϢΠϠϣ)
ϦϴγΎϴϧ
mg
Thiamin Riboflavin Niacin
ΕΎϨϴϣΎΘϴϔϟ΍
ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍
Arabic Name Calcium Phosphorus
Vitamins
Minerals
(Ϟϛϼϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ϭΔϴϧΪόϤϟ΍ΡϼϣϷ΍ΐϴϛήΗ
2.4
8.6
1.0
0.2
7.4
12.7
(ϢΠϠϣ)
ΝϦϴϣΎΘϴϓ
mg
Vitamin C
MINERAL AND VITAMIN COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
FOOD COMPOSITON TABLES
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
No.
Ϣϗέ
ϞδϠδΘϟ΍
Aaloo
Aaloo chab
Aaseedah
Aigalee
Bajelah
Balaaleet
Betheeth
Biriyani Laham
Chebah Rebian
Custard
Dahal
Elbah
Faaloodah
Gellab
Hamburgers (home made)
Hareese
Hesso
Jereesh Rebian
Ϯϟ΁
ΏΎΟϮϟ΁
ΓΪϴμϋ
ϲϠϴϘϋ
ΔϠΟΎΑ
ςϴϟϼΑ
ΚϴΜΑ
ϢΤϟϲϧΎϳήΑ
ϥΎϴΑέΔΒϛ
ήΘγΎϛ
ϝ΍Ω
ϪΒϟ·
ΓΩϮϟΎϓ
ΏϼΟ
ήΟήΒϤϫ
βϳήϫ
ϮδΣ
ϥΎϴΑέζϳήΟ
792
494
111
196
174
146
1303
221
244
162
286
149
57
78
401
128
293
183
36
26
32
58
1
21
180
19
45
13
26
12
4
28
37
36
25
42
57
77
34
86
0
49
75
78
13
32
34
74
9
4
234
27
23
11
593
561
260
120
158
192
1084
1113
356
124
547
111
31
603
1178
604
23
438
0.4
1.0
0.9
1.9
0.0
0.9
2.6
1.4
0.8
0.4
0.7
0.7
0.1
0.6
5.0
1.3
0.7
0.8
0.22
0.16
0.11
0.18
0.00
0.12
0.57
0.09
0.14
0.03
0.15
0.05
0.01
0.09
0.23
0.11
0.01
0.13
MINERAL COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍ Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ΐϴϛήΗ
Potassium Magnesium Sulphur Chloride Zinc Copper
Composite Dish
Arabic Name
mg
mg
mg
mg
mg
mg
ΔϠϛϷ΍Ϣγ΍
ϲΑήόϟ΍ϢγϹ΍
ϡϮϴγΎΗϮΑ
ϡϮϴδϨϐϣ
ΖϳήΒϛ
ΪϳέϮϠϛ
Ϛϧί
αΎΤϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ) (ϢΠϠϣ)
329
339
170
89
134
195
437
715
323
69
343
76
28
387
801
390
80
318
Sodium
mg
ϡϮϳΩϮλ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
77
78
19
20
21
22
24
25
26
27
28
29
30
31
32
33
34
35
36
37
No.
Ϣϗέ
ϞδϠδΘϟ΍
Kabab
Keema
Khabeesah
Khanfaroosh
Madroubah Rebian
Macarona
Machbous Dajaj
Mahamer
Mahlabiyyeh
Markoukah Dajaj
Masley Laham
Momowash Rebian
Nekhee
Qadah Al-Eid
Qurs Al-Taabi
Sago
Saloonah Dajaj
Saloonah Samek
ΏΎΒϛ
ΔϤϴϗ
ΔμϴΒΧ
εϭήϔϨΧ
ϥΎϴΑέΔΑϭήπϣ
ΔϧϭήϜόϣ
ΝΎΟΩαϮΒϜϣ
ήϤΤϣ
ΔϴΒϠΤϣ
ΝΎΟΩΔϗϮϗήϣ
ϢΤϟϲϠμϣ
ϥΎϴΑέεϮϤϣ
ϲΨϧ
Ϊϴόϟ΍˯΍άϏ
ϲΑΎτϟ΍ιήϗ
ϮϛΎγ
ΝΎΟΩΔϧϮϟΎλ
ϚϤγΔϧϮϟΎλ
897
4037
600
371
106
278
202
44
184
258
296
190
215
352
154
98
363
329
141
282
66
55
15
31
19
6
14
40
28
35
46
33
49
53
24
32
123
908
149
300
20
74
74
29
34
43
97
37
49
94
43
1
85
96
1278
8219
769
254
388
894
441
34
107
372
735
746
717
833
52
9
492
1990
4.2
19.3
0.2
1.6
0.4
1.3
0.7
0.5
0.4
0.9
1.6
0.5
0.0
1.5
1.4
0.1
0.5
0.3
0.72
1.74
0.34
0.31
0.05
0.10
0.09
0.03
0.03
0.16
0.14
0.15
0.21
0.15
0.15
0.03
0.14
0.11
MINERAL COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ˺˹˹ϞϜϟ)ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ΐϴϛήΗ
Potassium Magnesium Sulphur Chloride Zinc Copper
Composite Dish
Arabic Name
mg
mg
mg
mg
mg
mg
ΔϠϛϷ΍Ϣγ΍
ϲΑήόϟ΍ϢγϹ΍
ϡϮϴγΎΗϮΑ
ϡϮϴδϨϐϣ
ΖϳήΒϛ
ΪϳέϮϠϛ
Ϛϧί
αΎΤϧ
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
1001
5233
467
259
295
579
285
17
57
231
476
672
465
536
35
5
310
1294
Sodium
mg
ϡϮϳΩϮλ
(ϢΠϠϣ)
FOOD COMPOSITON TABLES
Sambosa (home made)
Samek Maglee
Shailani
Thareed
Tikkah, meat
39
40
41
42
467
549
57
301
690
ΔγϮΒϤγ
ϲϠϘϣϚϤγ
ϲϧϼϴηζϴϋ
ΪϳήΛ
ϢΤϟΔϜΗ
(ϢΠϠϣ)
(ϢΠϠϣ)
38
ϡϮϴδϨϐϣ
ϡϮϴγΎΗϮΑ
ϲΑήόϟ΍ϢγϹ΍
ΔϠϛϷ΍Ϣγ΍
ϞδϠδΘϟ΍
43
20
11
63
97
mg
mg
Arabic Name
Composite Dish
Ϣϗέ
Magnesium
Potassium
No.
372
65
36
304
32
(ϢΠϠϣ)
ΖϳήΒϛ
mg
Sulphur
846
674
976
4343
1041
(ϢΠϠϣ)
ΪϳέϮϠϛ
mg
Chloride
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)ϦϳήΤΒϟ΍ϲϓΔό΋Ύθϟ΍ΕϼϛϸϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ΐϴϛήΗ
8.4
1.2
0.5
0.7
1.7
(ϢΠϠϣ)
Ϛϧί
mg
Zinc
0.29
0.12
0.03
0.22
0.34
(ϢΠϠϣ)
αΎΤϧ
mg
Copper
MINERAL COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
593
422
628
2879
653
(ϢΠϠϣ)
ϡϮϳΩϮλ
mg
Sodium
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
79
80
ΔϠϛϷ΍Ϣγ΍
Aaloo
Aaloo chab
Aaseedah
Aigalee
Bajelah
Balaaleet
Betheeth
Biriyani Laham
Chebah Rebian
Custard
Dahal
Elbah
Faaloodah
Gellab
Hamburgers (home made)
Hareese
Hesso
Jereesh Rebian
ϞδϠδΘϟ΍
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Composite Dish
Ϯϟ΁
ΏΎΟϮϟ΁
ΓΪϴμϋ
ϲϠϴϘϋ
ΔϠΟΎΑ
ςϴϟϼΑ
ΚϴΜΑ
ϢΤϟϲϧΎϳήΑ
ϥΎϴΑέΔΒϛ
ήΘγΎϛ
ϝ΍Ω
ϪΒϟ·
ΓΩϮϟΎϓ
ΏϼΟ
ήΟήΒϤϫ
βϳήϫ
ϮδΣ
ϥΎϴΑέζϳήΟ
ϲΑήόϟ΍ϢγϹ΍
Arabic Name
0.0
0.2
0.4
0.9
0.0
0.4
0.4
0.0
0.0
0.0
0.0
0.6
0.0
0.3
0.3
0.0
0.2
0.0
ΩϦϴϣΎΘϴϓ
(ϡ΍ήΟϭήϜϴϣ)
Vit. D
mg
0.7
1.4
1.1
2.5
0.0
0.9
3.0
1.5
0.4
0.8
0.8
1.6
0.2
0.5
5.1
1.2
0.5
0.5
˿˹/ϥΎϓϮΘΒϳήΗ
(ϢΠϠϣ)
Tryptophan/60
mg
0.1
0.3
0.7
1.1
0.0
0.4
1.7
0.2
0.5
0.1
0.3
0.6
0.0
1.1
0.5
0.3
0.2
0.4
˰ϫϦϴϣΎΘϴϓ
(ϢΠϠϣ)
Vit.E
mg
Vit. B12
mg
0.4
0.3
0.1
0.2
0.0
0.0
0.5
0.2
0.1
0.0
0.2
0.1
0.0
0.1
0.4
0.2
0.0
0.1
0.0
0.4
0.3
0.8
0.0
0.4
0.0
0.4
0.7
0.3
0.0
0.7
0.1
0.0
2.4
0.3
0.2
0.3
˿ΏϦϴϣΎΘϴϓ ˺˻ΏϦϴϣΎΘϴϓ
(ϢΠϠϣ)
(ϡ΍ήΟϭήϜϴϣ)
Vit. B6
mg
38.3
27.7
26.8
50.0
0.0
25.1
103.0
24.0
33.3
9.5
26.3
21.1
2.7
15.8
33.2
19.6
6.4
29.9
ϚϴϟϮϔϟ΍ξϤΣ
(ϡ΍ήΟϭήϜϴϣ)
Folic acid
mg
0.33
3.19
5.62
14.19
0.00
6.35
4.68
1.02
1.48
2.11
0.45
8.89
0.61
1.35
4.98
1.50
3.15
1.76
ϦϴΗϮϳΎΑ
(ϡ΍ήΟϭήϜϴϣ)
Biotin
mg
VITAMIN COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)Ϧϳή˰˰˰ΤΒϟ΍ϲϓΔό΋Ύθϟ΍Εϼ˰ϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ΐϴϛή˰˰Η
No.
Ϣϗέ
0.43
0.53
0.47
1.12
0.00
0.46
1.64
0.40
0.23
0.37
0.36
0.78
0.11
0.16
1.03
0.27
0.23
0.23
Panto.
Acid
mg
ξϤΣ
ϚϨϴΛϮΘϧΎΒϟ΍
(ϢΠϠϣ)
FOOD COMPOSITON TABLES
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
No.
Ϣϗέ
ϞδϠδΘϟ΍
Kabab
Keema
Khabeesah
Khanfaroosh
Loobah
Madroubah Rebian
Macarona
Machbous Dajaj
Mahamer
Mahlabiyyeh
Markoukah Dajaj
Masley Laham
Momowash Rebian
Nekhee
Qadah Al-Eid
Qurs Al-Taabi
Sago
Saloonah Dajaj
Saloonah Samek
ΏΎΒϛ
ΔϤϴϗ
ΔμϴΒΧ
εϭήϔϨΧ
ΔΑϮϟ
ϥΎϴΑέΔΑϭήπϣ
ΔϧϭήϜόϣ
ΝΎΟΩαϮΒϜϣ
ήϤΤϣ
ΔϴΒϠΤϣ
ΝΎΟΩΔϗϮϗήϣ
ϢΤϟϲϠμϣ
ϥΎϴΑέεϮϤϣ
ϲΨϧ
Ϊϴόϟ΍˯΍άϏ
ϲΑΎτϟ΍ιήϗ
ϮϛΎγ
ΝΎΟΩΔϧϮϟΎλ
ϚϤγΔϧϮϟΎλ
1.0
0.0
0.4
1.8
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.4
0.0
0.0
3.9
2.2
18.1
3.3
6.5
0.0
0.3
1.6
1.2
0.5
0.9
1.2
1.8
0.6
0.7
1.7
1.7
0.0
1.3
1.6
0.9
6.6
1.0
1.6
0.0
0.2
0.4
0.3
0.1
0.1
0.7
0.1
0.3
0.0
0.5
0.7
0.0
0.4
0.5
0.1
2.2
0.3
0.3
0.0
0.1
0.1
0.2
0.1
0.0
0.2
0.2
0.1
0.0
0.2
0.2
0.0
0.2
0.3
1.0
7.7
0.0
1.7
0.0
0.3
0.5
0.0
0.0
0.3
0.0
0.6
0.2
0.0
0.5
0.4
0.0
0.0
2.7
204.6
307.1
69.4
108.2
77.1
18.6
25.7
28.3
16.1
10.1
38.8
35.6
33.6
56.4
37.3
38.2
0.0
29.4
25.4
14.79
9.34
1.47
26.53
0.00
0.79
0.88
1.70
1.09
2.25
2.43
0.87
0.99
0.00
0.80
8.22
0.00
1.21
2.86
VITAMIN COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)Ϧϳή˰˰˰ΤΒϟ΍ϲϓΔό΋Ύθϟ΍Εϼ˰˰˰˰˰ϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ΐϴϛή˰˰Η
Vit. D
Tryptophan/60
Vit.E
Vit. B6
Vit. B12
Folic acid
Biotin
Composite Dish
Arabic Name
mg
mg
mg
mg
mg
mg
mg
ΔϠϛϷ΍Ϣγ΍
ϲΑήόϟ΍ϢγϹ΍
ΩϦϴϣΎΘϴϓ
˿˹/ϥΎϓϮΘΒϳήΗ
˰ϫϦϴϣΎΘϴϓ ˿ΏϦϴϣΎΘϴϓ ˺˻ΏϦϴϣΎΘϴϓ ϚϴϟϮϔϟ΍ξϤΣ
ϦϴΗϮϳΎΑ
(ϡ΍ήΟϭήϜϴϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϢΠϠϣ)
(ϡ΍ήΟϭήϜϴϣ)
(ϡ΍ήΟϭήϜϴϣ) (ϡ΍ήΟϭήϜϴϣ)
1.10
5.04
0.48
2.20
0.00
0.16
0.33
0.45
0.22
0.39
0.44
0.40
0.20
0.00
0.39
0.69
0.00
0.54
0.40
Panto. Acid
mg
ϚϨϴΛϮΘϧΎΒϟ΍ξϤΣ
(ϢΠϠϣ)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
81
82
Sambosa (home made)
Samek Maglee
Shailani
Thareed
Tikkah
38
39
40
41
42
0.0
15.3
0.0
0.0
0.0
ϲϠϘϣϚϤγ
ϲϧϼϴηζϴϋ
ΪϳήΛ
ΔϜΗ
8.4
1.3
0.6
5.5
1.7
(ϢΠϠϣ)
(ϡ΍ήΟϭήϜϴϣ)
ΔγϮΒϤγ
˿˹/ϥΎϓϮΘΒϳήΗ
mg
Tryptophan/60
ΩϦϴϣΎΘϴϓ
ΔϠϛϷ΍Ϣγ΍
ϞδϠδΘϟ΍
ϲΑήόϟ΍ϢγϹ΍
mg
Composite Dish
Ϣϗέ
Arabic Name
Vit. D
No.
0.3
0.3
0.1
0.3
0.6
(ϢΠϠϣ)
0.6
0.2
0.1
0.9
0.4
(ϢΠϠϣ)
˿Ώ
ϦϴϣΎΘϴϓ
ϦϴϣΎΘϴϓ
˰ϫ
mg
Vit. B6
mg
Vit.E
3.9
0.4
0.0
10.2
0.0
(ϡ΍ήΟϭήϜϴϣ)
˺˻Ώ
ϦϴϣΎΘϴϓ
mg
Vit. B12
(Ϟϛϸϟ΢ϟΎμϟ΍˯ΰΠϟ΍Ϧϣϡ΍ήΟ ˺˹˹ϞϜϟ)Ϧϳή˰˰˰ΤΒϟ΍ϲϓΔό΋Ύθϟ΍Εϼ˰˰˰˰˰ϛϷ΍ϲϓΕΎϨϴϣΎΘϴϔϟ΍ΐϴϛή˰˰Η
28.0
26.7
20.3
14.5
59.1
(ϡ΍ήΟϭήϜϴϣ)
ϚϴϟϮϔϟ΍ξϤΣ
mg
Folic acid
0.02
0.64
1.26
8.28
3.79
(ϡ΍ήΟϭήϜϴϣ)
ϦϴΗϮϳΎΑ
mg
Biotin
VITAMIN COMPOSITION OF COMPOSITE DISHES CONSUMED IN BAHRAIN (PER 100g EDIBLE PORTION)
1.37
0.35
0.25
1.02
0.56
(ϢΠϠϣ)
ϚϨϴΛϮΘϧΎΒϟ΍
ξϤΣ
mg
Panto. Acid
FOOD COMPOSITON TABLES
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
SECTION THREE
L³;K³:Íe:
PROXIMATE, MINERALS,
STEROL AND FATTY ACID
COMPOSITION OF LOCAL
FOOD COMMONLY
CONSUMED IN BAHRAIN
%ÊÆ»_ –:cn;¼ ³:%Åc¬G³:ÈÄG
:
ÊƼ¿_³:w;”Ö:ÃIÔÃÆg³:
Ê Î;k³:ÊÆ´
:ÊÅa£Ö:˜
½ÅcSC³:˜
83
FOOD COMPOSITON TABLES
1. READY- TO- EAT FOOD
Ée¿;:ʸ xÖ: '*
84
Sambosa biljebin
Shawarma dajaj
Tikkah dajaj
Kabab leham
Shawarma laham
Tikkah laham
Tikkah laham bedon shaham
Aaloo
Sambosa khodr
ΝΎΟΩΎϣέϭΎη
ΝΎΟΩϪϜΗ
ϢΤϟΏΎΒϛ
ϢΤϟΎϣέϭΎη
ϢΤϟϪϜΗ
ϢΤηϥϭΪΑϢΤϟϪϜΗ
Ϯϟ΁
έΎπΧϪγϮΒϤγ
ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϦΒΠϟΎΑΔγϮΒϤγ
Local name
Arabic Name
Vegetable sambosa
Potato chops
Grilled beef without fat
Grilled beef
Grilled beef sandwich
Grilled minced meat
Grilled chicken
Grilled chicken sandwich
Cheese sambosa
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
Common name
3
3
3
3
3
3
3
3
3
ΕΎϨϴόϟ΍ΩΪϋ
pooled samples
Number of
Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍
Main ingredients
Potatoes, onions, peas, wheat flour, oil
Potatoes, spices, oil
Lean beef, dried lemon
Beef, dried lemon
Beef, sesame paste, vegetables
Beef, coriander, flour
Chicken, dried lemon
Chicken, sesame paste, vegetables
Cheese, wheat flour, oil
ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϸϟΔϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ϭΔό΋Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍
Table 1: Local, common name and main ingredients used in the ready-to-eat foods consumed in Bahrain
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
85
86
Sambosa biljebin
Shawarma dajaj
Tikkah dajaj
Kabab leham
Shawarma laham
Tikkah laham
Tikkah laham bedon shaham
Aaloo
Sambosa khodr
ΝΎΟΩΎϣέϭΎη
ΝΎΟΩϪϜΗ
ϢΤϟΏΎΒϛ
ϢΤϟΎϣέϭΎη
ϢΤϟϪϜΗ
ϢΤηϥϭΪΑϢΤϟϪϜΗ
Ϯϟ΁
έΎπΧϪγϮΒϤγ
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
Common name
ϦΒΠϟΎΑΔγϮΒϤγ
ϲϠΤϤϟ΍Ϣγϻ΍
Arabic Name
43.9
67.7
53.99
51.12
49.58
57.04
61.18
47.53
24.92
˯Ύϣ
(g)
5.07
2.63
31.96
28.1
15.06
25.16
28.09
15.81
11.58
ϦϴΗϭήΑ
(g)
Water Protein
13.61
4.86
8.2
14.37
8.87
12.96
5.62
9.56
23.93
ϥϮϫΩ
(g)
Fat
1.92
1.69
2.16
2.11
1.69
2.66
2.39
1.85
3.05
ϥΩΎόϣ
(g)
Ash
2.21
2.52
0.75
0.66
2.86
0.63
0.56
1.28
1.38
ϑΎϴϟ΍
(g)
33.29
20.6
2.94
3.64
21.94
1.55
2.16
23.97
35.18
Ε΍έΪϴϫϮΑήϛ
(g)
Fiber Carbohydrate
(ϢϏ˺˹˹ /ϢϏ) ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϸϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍
Table 2: Proximate composition of ready-to-eat foods consumed in Bahrain
275
136
213
256
227
223
171
245
402
KJ
KJ
275
136
213
256
227
223
171
245
402
Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍
Energy
FOOD COMPOSITON TABLES
Sambosa biljebin
Shawarma dajaj
Tikkah dajaj
Kabab leham
Shawarma laham
Tikkah laham
Tikkah laham bedon shaham
Aaloo
Sambosa khodr
ΝΎΟΩΎϣέϭΎη
ΝΎΟΩϪϜΗ
ϢΤϟΏΎΒϛ
ϢΤϟΎϣέϭΎη
ϢΤϟϪϜΗ
ϢΤηϥϭΪΑϢΤϟϪϜΗ
Ϯϟ΁
έΎπΧϪγϮΒϤγ
ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϦΒΠϟΎΑΔγϮΒϤγ
Local name
Arabic Name
5416.0
4068.0
5709.4
5586.9
4839.8
7559.2
5828.1
5279.0
9025.0
ϡϮϳΩϮλ
Sodium
1785.0
1759.0
3438.3
3308.2
3251.1
3839.8
3780.3
4176.6
1188.0
ϡϮϴγΎΗϮΑ
Potassium
236.0
163.0
466.1
566.0
1205.0
388.4
338.5
1384.2
1074.0
ϡϮϴδϟΎϛ
Calcium
333.0
129.0
326.7
326.5
326.5
320.1
380.0
323.7
288.0
ϡϮϴδϴϨϐϣ
Magnesium
(ϢϏϡ΍ήϏϭήϜϴϣ)ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϷ΍ϲϓΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ
03.1
01.5
62.7
24.0
24.2
21.2
23.3
16.9
08.4
ΪϳΪΣ
Iron
Table 3: Mineral composition of ready-to-eat foods consumed in Bahrain (mg/m)
2.5
0.9
3.7
3.7
2.2
0.4
2.5
2.36
4.8
αΎΤϧ
Copper
10.3
2.20
32.7
25.1
18.6
35.4
6.90
10.3
18.5
Ϛϧί
Zinc
5.8
1.7
<0.0001
<0.0001
3.3
<0.0001
<0.0001
3.1
8.4
ΰϴϨϐϨϣ
Manganese
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
87
88
Sambosa biljebin
Shawarma dajaj
Tikkah dajaj
Kabab leham
Shawarma laham
Tikkah laham
Tikkah laham bedon shaham
Aaloo
Sambosa khodr
ΝΎΟΩΎϣέϭΎη
ΝΎΟΩϪϜΗ
ϢΤϟΏΎΒϛ
ϢΤϟΎϣέϭΎη
ϢΤϟϪϜΗ
ϢΤηϥϭΪΑϢΤϟϪϜΗ
Ϯϟ΁
έΎπΧϪγϮΒϤγ
ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϦΒΠϟΎΑΔγϮΒϤγ
Local name
Arabic Name
<1.00
<1.00
99.65
163.05
33.42
57.86
126.46
43.66
16.44
ϝϭήΘδϴϟϮϛ
Cholesterol
<1.00
<1.00
<1.00
<1.00
2.46
<1.00
2.56
2.42
<1.00
ϝϭήΘδΒϣΎϛ
Campesterol
(ϢϏ˺˹˹ /ϢϐϠϣ) ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϷ΍ϲϓΕϻϭήϴΘγϻ΍ϯϮΘΤϣ
<0.50
<0.50
<0.50
<0.50
<0.50
<0.50
<0.50
<0.50
<0.50
ϝϭήΘγΎϤΠϴΘγ
Stigmasterol
Table 4: Sterol composition of ready-to-eat foods consumed in Bahrain (mg/100g)
2.7
0.5
<1.00
4.51
11.57
<1.00
9.65
9.03
8.77
ϝϭήΘγϮΘϴγΎΘϴΑ
E Sitosterol
FOOD COMPOSITON TABLES
Butyric acid
Caproic acid
Caprylic acid
Capric acid
Lauric acid
Myristic acid
Pentadecanoic acid
Pentadecenoic acid
Palmitic acid
Palmitoleic acid
Margaric acid
Heptadecenoic acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidic acid
Gadoleic acid
Eicosadienoic acid
Eicosatrienoic acid
Arachidonic acid
ΔϴϨϫΪϟ΍νΎϤΣϷ΍
Fatty Acids
1.9
1.1
0.7
1.2
1.6
5.0
0.2
0.5
38.7
0.8
0.3
0.2
7.3
33.5
6.7
0.3
0.0
0.0
0.0
0.0
0.0
0.0
0.8
0.1
0.0
23.4
5.6
0.2
0.1
6.2
38.9
22.1
1.6
0.2
0.5
0.0
0.0
0.5
0.0
0.9
0.2
0.1
20.8
5.1
0.2
0.2
7.1
35.4
26.8
1.1
0.2
0.6
0.0
0.3
1.0
0.1
3.1
0.4
0.7
23.5
3.2
1.7
0.9
20.7
39.5
3.4
0.6
0.9
0.9
0.2
0.0
0.2
0.2
2.8
0.3
0.6
20.1
2.5
1.6
0.8
17.4
37.3
14.7
0.9
0.3
0.3
0.0
0.0
0.2
0.1
3.3
0.4
0.7
23.2
2.5
2.0
0.8
24.4
36.1
4.5
1.3
0.0
0.1
0.0
0.0
0.6
0.1
2.8
0.3
0.6
23.3
2.8
1.9
0.9
22.5
37.4
3.8
0.6
1.1
0.7
0.4
0.2
0.6
Table 5: Fatty acid profile of ready-to-eat foods consumed in Bahrain (mg/100g)
(ϢϏ˺˹˹ϢϐϠϣ)ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΓΰϫΎΠϟ΍ΔϤόσϷ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ϯϮΘΤϣ
Sambosa
Shawarma
Tikkah
Kabab
Shawarma Tikkah Tikkah laham
biljebin
dajaj
dajaj
laham
laham
laham bedon shaham
ϦΒΠϟΎΑΔγϮΒϤγ
ΝΎΟΩΎϣέϭΎη
ΝΎΟΩϪϜΗ
ϢΤϟΏΎΒϛ
ϢΤϟΎϣέϭΎη
ϢΤϟϪϜΗ
ϢΤηϥϭΪΑϢΤϟϪϜΗ
0.3
1.3
0.0
0.0
43.1
0.0
0.1
0.0
4.3
41.7
8.4
0.2
0.4
0.2
0.0
0.0
0.0
Ϯϟ΁
Aaloo
0.4
1.3
0.0
0.0
42.7
0.0
0.0
0.0
4.5
40.7
9.5
0.3
0.4
0.2
0.0
0.0
0.0
Sambosa
khodr
έΎπΧϪγϮΒϤγ
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
89
FOOD COMPOSITON TABLES
2. BAKERY PRODUCTS
!I;¼O –:"I:dÄC[–: '+
90
Moajanat Baidh ma jebin
Moajanat biljebin
Moajanat lebanah
Moajanat mehiawa
Moajanat sapanekh
Moajanat sapanekh ma lebanah
Moajanat sapanekh ma laham
Moajanat zatar
Moajanat zatar biljebin
ϦΒΠϟ΍ϊϣΕΎϨΠόϣ
ΔϨΒϟΕΎϨΠόϣ
ΓϭΎϴϬϣΕΎϨΠόϣ
ΦϧΎΒγΕΎϨΠόϣ
ΔϨΒϟϊϣΦϧΎΒγΕΎϨΠόϣ
ϢΤϟϊϣΦϧΎΒγΕΎϨΠόϣ
ήΘϋίΕΎϨΠόϣ
ϦΒΠϟ΍ϊϣήΘϋίΕΎϨΠόϣ
ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϦΒΟϊϣξϴΑΕΎϨΠόϣ
Local name
Arabic name
Thymes with cheese bakery
Thymes bakery
Spanish with meat bakery
Spanish with condensed yoghurt
Spanish bakery
Fish sauce bakery
Condensed yoghurt bakery
Cheese bakery
Cheese and egg bakery
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
Common name
3
3
3
3
3
3
3
3
3
ΕΎϨϴόϟ΍ΩΪϋ
Number of
pooled samples
ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϠϟΔό΋Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍
Thyme seeds, spices, cheese, bread
Thyme seeds, spices, bread
Beef, spinach, bread
Condensed yogurt, spinach, bread
Spinach, spices, bread
Fish sauce, spices, bread
Condensed yoghurt, bread
Cheese bread
Cheese, egg, bread
Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍
Main ingredients
Table 1: Local, common names and main ingredients used in the bakery products consumed in Bahrain
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
91
92
Cheese and egg bakery
Cheese bakery
Condensed yoghurt bakery
Fish sauce bakery
Spanish bakery
Spanish with condensed yoghurt
Spanish with meat bakery
Thymes bakery
Thymes with cheese bakery
ϦΒΠϟ΍ϊϣΕΎϨΠόϣ
ΔϨΒϟΕΎϨΠόϣ
ΓϭΎϴϬϣΕΎϨΠόϣ
ΦϧΎΒγΕΎϨΠόϣ
ΔϨΒϟϊϣΦϧΎΒγΕΎϨΠόϣ
ϢΤϟϊϣΦϧΎΒγΕΎϨΠόϣ
ήΘϋίΕΎϨΠόϣ
ϦΒΠϟ΍ϊϣήΘϋίΕΎϨΠόϣ
ϊ΋Ύθϟ΍Ϣγϻ΍ ϱΰϴϠΠϧϹΎΑ
ϲϠΤϤϟ΍ Ϣγϻ΍
ϦΒΟϊϣξϴΑΕΎϨΠόϣ
Common name
Arabic name
32.13
18.76
55.36
54.2
49.8
29.47
43.52
32.16
38.97
˯Ύϣ
Water
(g)
13.94
8.44
7.56
5.63
6.88
8.56
7.25
14.81
14.38
ϦϴΗϭήΑ
Protein
(g)
10.26
14.59
6.2
7.23
6.98
6.36
10.6
9.89
10.74
ϥϮϫΩ
Fat
(g)
2.05
1.36
1.50
1.38
1.38
1.86
1.02
1.95
1.79
ϥΩΎόϣ
Ash
(g)
1.17
0.97
2.57
2.15
2.39
1.81
2.59
1.28
2.24
ϑΎϴϟ΍
Fiber
(g)
40.45
55.88
26.81
29.41
32.57
51.94
35.02
39.91
31.88
Ε΍έΪϴϫϮΑήϛ
Carbohydrate
(g)
Table 2: Proximate composition of bakery products consumed in Bahrain (mg/100g)
(ϢϏ˺˹˹/ϢϏ) ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϠϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍
309.9
388.6
193.3
205.2
220.6
299.2
264.5
307.9
281.7
Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍
Energy
Kcal/100g
FOOD COMPOSITON TABLES
Cheese and egg bakery
Cheese bakery
Condensed yoghurt bakery
Fish sauce bakery
Spanish bakery
Spanish with condensed yoghurt
Spanish with meat bakery
Thymes bakery
Thymes with cheese bakery
ϦΒΠϟ΍ϊϣΕΎϨΠόϣ
ΔϨΒϟΕΎϨΠόϣ
ΓϭΎϴϬϣΕΎϨΠόϣ
ΦϧΎΒγΕΎϨΠόϣ
ΔϨΒϟϊϣΦϧΎΒγΕΎϨΠόϣ
ϢΤϟϊϣΦϧΎΒγΕΎϨΠόϣ
ήΘϋίΕΎϨΠόϣ
ϦΒΠϟ΍ϊϣήΘϋίΕΎϨΠόϣ
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϦΒΟϊϣξϴΑΕΎϨΠόϣ
Common name
Arabic Name
6243.4
2954.0
4089.5
2281.0
3205.8
4456.7
3725.9
3313.0
4248.9
ϡϮϳΩϮλ
Na
2824.7
1821.0
1847.2
1580.0
1634.5
1935.3
1593.3
1795.0
1426.9
ϡϮϴγΎΗϮΑ
K
464.9
1694.0
254.4
1125.0
406.1
528.3
512.3
1620.0
488.2
ϡϮϴδϟΎϛ
Ca
376.7
484.0
241.9
200.0
228.4
306.1
223.1
206.0
297.8
ϡϮϴδϨϐϣ
Mg
Fe
5.44
35.27
3.58
7.44
8.5
11.24
8.84
9.08
8.67
ΪϳΪΣ
Table 3: Mineral composition of bakery products consumed in Bahrain (ppm)
(ϡ΍ήϏ˺˹˹/ϡ΍ήϏϭήϜϴϣ) ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϠϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ
9.10
11.72
4.46
3.44
4.95
5.56
4.30
5.18
5.67
αΎΤϧ
Cu
12.12
7.43
7.72
5.39
7.56
9.27
7.42
13.16
11.28
Ϛϧί
Zn
0.51
12.41
0.32
3.11
2.67
4.15
3.14
4.76
3.20
ΰϴϨϐϨϣ
Mn
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
93
94
Cheese and egg bakery
Cheese bakery
Condensed yoghurt bakery
Fish sauce bakery
Spanish bakery
Spanish with condensed yoghurt
Spanish with meat bakery
Thymes bakery
Thymes with cheese bakery
ϦΒΠϟ΍ϊϣΕΎϨΠόϣ
ΔϨΒϟΕΎϨΠόϣ
ΓϭΎϴϬϣΕΎϨΠόϣ
ΦϧΎΒγΕΎϨΠόϣ
ΔϨΒϟϊϣΦϧΎΒγΕΎϨΠόϣ
ϢΤϟϊϣΦϧΎΒγΕΎϨΠόϣ
ήΘϋίΕΎϨΠόϣ
ϦΒΠϟ΍ϊϣήΘϋίΕΎϨΠόϣ
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϦΒΟϊϣξϴΑΕΎϨΠόϣ
ϲϠΤϤϟ΍Ϣγϻ΍
Arabic Name
3.59
<1.00
4.27
9.16
<1.00
3.71
14.87
19.84
88.54
ϝϭήΘδϴϟϮϛ
<1.00
5.43
<1.00
2.19
3.04
4.27
<1.00
3.39
7.89
ϝϭήΘδϴΒϣΎϛ
<0.50
<0.50
<0.50
<0.50
<0.50
<0.50
<0.50
<0.50
<0.50
ϝϭήΘγΎϤΠϴΘγ
Table 4: Sterol composition of bakery products consumed in Bahrain (mg/100g)
(ϢϏ˺˹˹/ϢϐϠϣ)ϝϭήΘδϟ΍ΕΎΒϛήϣ ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϟ΍ϯϮΘΤϣ
Common name
Cholesterol
Campesterol
Stigmasterol
<1.00
26.7
5.91
13.23
20.21
18.01
8.37
13.85
22.0
ϝϭήΘγϮϴΘγΎΘϴΑ
ESitosterol
FOOD COMPOSITON TABLES
Butyric acid
Caproic acid
Caprylic acid
Capric acid
Lauric acid
Myristic acid
Pentadecanoic acid
Pentadecenoic acid
Palmitic acid
Palmitoleic acid
Margaric acid
Heptadecenoic acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidic acid
Gadoleic acid
Eicosadienoic acid
Eicosatrienoic acid
Arachidonic acid
ΔϴϨϫΪϟ΍νΎϤΣϻ΍
Fatty Acids
2.5
1.6
0.8
1.7
2
6
0.3
0.6
30.1
1.6
0.3
0.2
9.5
33.4
9
0.4
0.0
0.0
0.0
0.0
0.0
ΕΎϨΠόϣ
ϦΒΟϊϣξϴΑ
Cheese and
egg bakery
3.2
1.9
1
2.1
2.4
7.3
0.3
0.8
31.4
1.4
0.2
9.6
29.7
7.8
0.5
0.0
0.0
0.0
0.0
0.0
0.0
ΕΎϨΠόϣ
ϦΒΠϟΎΑ
Cheese
Bakery
3.4
2
1.1
2.2
2.5
8.3
0.4
0.8
34
1.4
0.5
0.2
8.2
26.9
7.8
0.3
0.0
0.0
0.0
0.0
0.0
ΕΎϨΠόϣ
ΔϨΒϟ
Condensed
Yoghurt
bakery
0.3
1.1
0.1
0.0
31.6
0.4
0.1
0.0
3.8
41
16.8
1.5
0.4
1.3
0.0
0.0
0.0
ΕΎϨΠόϣ
ΓϭΎϴϬϣ
Fish
Sauce
bakery
0.3
1.2
0.1
0.0
31.8
0.3
0.1
0.1
4
37.6
22.5
1.3
0.4
0.4
0.0
0.0
0.0
ΕΎϨΠόϣ
ΦϧΎΒγ
Spanish
Bakery
2.3
1.3
0.7
1.3
1.6
5.6
0.4
0.5
32.1
1
0.4
0.3
6.7
29.7
15.2
0.9
0.0
0.0
0.0
0.0
0.0
ΕΎϨΠόϣ
ΔϨΒϟϊϣΦϧΎΒγ
Spanish with
condensed
yoghurt
0.2
1.4
0.1
0.2
29.3
1
0.6
0.4
9.4
38.1
17.6
1.1
0.3
0.3
0.0
0.0
0.0
ΕΎϨΠόϣ
ϢΤϟϊϣΦϧΎΒγ
Spanish with
meat bakery
Table 5: Fatty acid profile of bakery products consumed in Bahrain (mg/100g)
(ϢϏ˺˹˹/ϢϐϠϣ) ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΕΎϨΠόϤϟ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ϯϮΘΤϣ
0.3
1.1
0
0
33.7
0.4
0.1
0.0
4
39.9
19.5
0.4
0.3
0.3
0.0
0.0
0.0
ΕΎϨΠόϣ
ήΘϋί
Thymes
Bakery
3.1
1.9
1
2
2.4
7.2
0.3
0.8
31.8
1.2
0.4
0.2
9.4
30.2
7.6
0.5
0.0
0.0
0.0
0.0
0.0
ΕΎϨΠόϣ
ϦΒΠϟ΍ϊϣήΘϋί
Thymes
with cheese
bakery
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
95
FOOD COMPOSITON TABLES
3. LOCAL AND WESTERN
FAST FOOD
ÊÆBc¤³:ÃÊÆ´
:Ê Åcg³:ʸ xÖ: ',
96
Fast foods of local origin
Kabab dajaj
Kabab laham
Tikkah dajaj
Tikkah laham
Shawarma dajaj
Shawarma laham
Sambosa khodra
Sambosa biljebin
Fast foods of western origin
Burger laham
Burger laham biljebin
Burger dajaj
Burger dajaj biljebin
Chicken nuggets
Pizza Laham
Pizza Dajaj
Pizza Khadar
ΔϴΑήϏΔόϳήγΔϤόσ΃
ϢΤϟήϏήΑ
ϦΒΠϟΎΑϢΤϟήϏήΑ
ΝΎΟΩήϏήΑ
ϦΒΠϟΎΑΝΎΟΩήϏήΑ
(βΘΠϧ)ΝΎΟΩϊτϗ
ϢΤϟ΍ΰΘϴΑ
ΝΎΟΩ΍ΰΘϴΑ
έΎπΧ΍ΰΘϴΑ
ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ΔϴϠΤϣΔόϳήγΔϤόσ΃
ΝΎΟΩΏΎΒϛ
ϢΤϟΏΎΒϛ
ΝΎΟΩϪϜΗ
ϢΤϟϪϜΗ
ΝΎΟΩΎϣέϭΎη
ϢΤϟΎϣέϭΎη
ΓήπΧϪγϮΒϤγ
ϦΒΠϟΎΑϪγϮΒϤγ
Local Name
Arabic Name
Beef burger
Beef burger with cheese
Chicken burger
Chicken burger with cheese
Chicken nuggets
Meat pizza
Chicken pizza
Vegetable pizza
Grilled minced chicken
Grilled minced meat
Grilled chicken
Grilled meat
Grilled chicken sandwich
Grilled meat sandwich
Vegetable samosa (pie)
Cheese samosa (pie)
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
Common Name
5
5
5
5
5
4
4
4
3
3
3
3
3
3
3
3
ΕΎϨϴόϟ΍ΩΪϋ
No. of pooled
samples
Beef, bread, tomato, lettuce, mayonnaise
Beef, bread, tomato, cheese, lettuce, mayonnaise
Chicken, bread, tomato, lettuce, mayonnaise
Chicken, bread, tomato, cheese, lettuce, mayonnaise
Chicken, spices
Beef, cheese, bread
Chicken, cheese, bread
Vegetable, cheese, bread
Chicken, coriander, wheat flour
Beef, coriander, wheat flour
Chicken, dried lemon
Beef, dried lemon
Chicken, sesame paste, vegetables
Beef, sesame paste, vegetables
Potatoes, onions, peas, wheat flour, oil
Cheese, wheat flour, oil
Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍
Main ingredients
Table 1: Local, common names and main ingredients of local and western fast foods consumed in Bahrain
ϦϳήΤΒϟ΍ϲϓΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϸϟΔϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ϭΔό΋Ύθϟ΍ϭˬΔϴϠΤϤϟ΍˯ΎϤγϷ΍
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
97
98
Fast foods of local origin
Grilled minced chicken
Grilled minced meat
Grilled chicken
Grilled meat
Grilled chicken sandwich
Grilled meat sandwich
Vegetable sambosa (pie)
Cheese sambosa (pie)
Fast foods of western origin
Beef burger
Beef burger with cheese
Chicken burger
Chicken burger with cheese
Chicken nuggets
Meat pizza
Chicken pizza
Vegetable pizza
ΔϴΑήϏΔόϳήγΔϤόσ΃
ϢΤϟήϏήΑ
ϦΒΠϟΎΑϢΤϟήϏήΑ
ΝΎΟΩήϏήΑ
ϦΒΠϟΎΑΝΎΟΩήϏήΑ
(βΘΠϧ)ΝΎΟΩϊτϗ
ϢΤϟ΍ΰΘϴΑ
ΝΎΟΩ΍ΰΘϴΑ
έΎπΧ΍ΰΘϴΑ
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ΔϴϠΤϣΔόϳήγΔϤόσ΃
ΝΎΟΩΏΎΒϛ
ϢΤϟΏΎΒϛ
ΝΎΟΩϪϜΗ
ϢΤϟϪϜΗ
ΝΎΟΩΎϣέϭΎη
ϢΤϟΎϣέϭΎη
ΓήπΧϪγϮΒϤγ
ϦΒΠϟΎΑϪγϮΒϤγ
Common Name
Arabic Name
49.9
48.4
45.8
44.8
51.3
48.4
47.1
50.0
56.2
55.0
60.0
50.9
49.4
50.3
47.6
22.0
˯Ύϣ
(g)
12.5
15.0
12.3
13.3
17.9
12.0
13.2
10.3
25.2
26.7
30.4
28.6
15.9
16.9
5.8
13.1
ϦϴΗϭήΑ
(g)
Water Protein
1.8
2.6
2.1
2.5
2.8
2.7
2.4
2.4
2.5
2.5
2.1
2.4
1.8
1.8
2.4
4.4
ϥΩΎόϣ
(g)
Ash
1.5
2.9
1.8
2.0
0.8
2.1
1.9
2.4
0.7
1.2
0.7
1.5
1.6
3.1
2.9
1.8
Δϴ΋΍άϏϑΎϴϟ΃
Dietary
Fiber
(g)
24.3
20.8
25.6
24.4
14.4
27.5
28.5
28.6
0.8
1.5
1.5
2.3
21.8
21.5
32.1
33.5
Ε΍έΪϴϫϮΑήϛ
(g)
Carbohydrates
11.5
13.0
14.3
15.1
13.6
9.5
8.9
8.7
15.4
14.3
6.0
15.8
11.2
9.4
12.1
27.0
ϥϮϫΩ
(g)
Fat
3.9
4.6
3.2
1.2
3.4
3.9
3.0
3.2
4.1
3.8
1.6
3.5
3.1
2.0
3.8
9.7
Saturated
Fat
(g)
νΎϤΣ΃
ΔόΒθϣϥϮϫΩ
21
24
19
23
34
12
17
11
74
64
118
83
36
26
ND
18
ϝϭήΘδϴϟϮϛ
(mg)
Cholesterol
Table 2: Proximate composition of local and western fast foods commonly consumed foods in Bahrain (per 100g)
(ϡ΍ήϏ ˺˹˹ϞϜϟ)ΔϴΒϳήϘΘϟ΍ΕΎϧϮϜϤϟ΍ϦϣΔϴΑήϐϟ΍ϭΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍ϯϮΘΤϣ
251.0
260.0
280.0
286.0
252.0
243.0
246.0
234.0
242.0
242.0
182.0
266.0
251.0
238.0
260.0
429.0
ΔϗΎτϟ΍
Energy
Kcal
FOOD COMPOSITON TABLES
Fast foods of local origin
Grilled minced chicken
Grilled minced meat
Grilled chicken
Grilled meat
Grilled chicken sandwich
Grilled meat sandwich
Vegetable sambosa (pie)
Cheese sambosa (pie)
Fast foods of western origin
Beef burger
Beef burger with cheese
Chicken burger
Chicken burger with cheese
Chicken nuggets
Meat pizza
Chicken pizza
Vegetable pizza
ΔϴΑήϏΔόϳήγΔϤόσ΃
ϢΤϟήϏήΑ
ϦΒΠϟΎΑϢΤϟήϏήΑ
ΝΎΟΩήϏήΑ
ϦΒΠϟΎΑΝΎΟΩήϏήΑ
(βΘΠϧ)ΝΎΟΩϊτϗ
ϢΤϟ΍ΰΘϴΑ
ΝΎΟΩ΍ΰΘϴΑ
έΎπΧ΍ΰΘϴΑ
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ΔϴϠΤϣΔόϳήγΔϤόσ΃
ΝΎΟΩΏΎΒϛ
ϢΤϟΏΎΒϛ
ΝΎΟΩϪϜΗ
ϢΤϟϪϜΗ
ΝΎΟΩΎϣέϭΎη
ϢΤϟΎϣέϭΎη
ΓήπΧϪγϮΒϤγ
ϦΒΠϟΎΑϪγϮΒϤγ
Common Name
Arabic Name
67
112
64
100
16
147
148
153
44
39
28
42
24
28
25
219
ϡϮϴδϟΎϛ
Ca
(mg)
106
73
54
160
273
161
169
150
224
206
260
203
151
178
87
202
έϮϔγϮϓ
P
(mg)
301
511
448
541
629
519
485
458
487
486
414
437
354
315
454
895
ϡϮϳΩϮλ
Na
(mg)
213
250
201
204
290
197
195
173
371
360
343
331
280
279
317
147
ϡϮϴγΎΗϮΑ
K
(mg)
23
23
25
23
25
26
23
22
32
28
33
26
32
43
31
26
ϡϮϴδϨϐϣ
Mg
(mg)
2.5
1.5
0.6
0.9
0.9
1.3
1.0
1.1
2.2
4.4
1.2
4.6
2.8
3.5
2.8
4.0
ΪϳΪΣ
Fe
(mg)
19
23
19
21
16
50
49
39
12
11
9
12
60
51
8
17
ΩϮϳ
I
(µg)
Table 3: Mineral composition of commonly consumed local and western fast foods in Bahrain (per 100g)
(ϡ΍ήϏ ˺˹˹ϞϜϟ)ΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϦϣΔϴΑήϐϟ΍ΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍ϯϮΘΤϣ
0.07
0.07
0.06
0.06
0.04
0.08
0.06
0.06
0.07
0.09
0.08
0.12
0.09
0.16
0.08
0.01
αΎΤϧ
Cu
(mg)
2.1
2.5
0.9
0.9
0.7
1.5
1.3
1.2
1.6
4.7
1.4
4.3
1.0
2.5
0.6
1.6
Ϛϧί
Zn
(mg)
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
99
100
Common Name
ϱΰϴϠΠϧϹΎΑ ϊ΋Ύθϟ΍Ϣγϻ΍
Fast foods of local origin
Grilled minced chicken
Grilled minced meat
Grilled chicken
Grilled meat
Grilled chicken sandwich
Grilled meat sandwich
Vegetable sambosa (pie)
Cheese sambosa (pie)
Fast foods of western origin
Beef burger
Beef burger with cheese
Chicken burger
Chicken burger with cheese
Chicken nuggets
Meat pizza
Chicken pizza
Vegetable pizza
Arabic Name
ϲϠΤϤϟ΍Ϣγϻ΍
ΔϴϠΤϣΔόϳήγΔϤόσ΃
ΝΎΟΩΏΎΒϛ
ϢΤϟΏΎΒϛ
ΝΎΟΩϪϜΗ
ϢΤϟϪϜΗ
ΝΎΟΩΎϣέϭΎη
ϢΤϟΎϣέϭΎη
ΓήπΧϪγϮΒϤγ
ϦΒΠϟΎΑϪγϮΒϤγ
ΔϴΑήϏΔόϳήγΔϤόσ΃
ϢΤϟήϏήΑ
ϦΒΠϟΎΑϢΤϟήϏήΑ
ΝΎΟΩήϏήΑ
ϦΒΠϟΎΑΝΎΟΩήϏήΑ
(βΘΠϧ)ΝΎΟΩϊτϗ
ϢΤϟ΍ΰΘϴΑ
ΝΎΟΩ΍ΰΘϴΑ
έΎπΧ΍ΰΘϴΑ
4.0
6.0
10
38
8.0
32
38
55
ND
2.0
ND
1.0
2.0
2.0
1.0
1.0
ND
ND
ND
ND
ND
ND
ND
ND
0.1
0.1
1.3
1.6
0.8
0.2
0.4
0.6
0.6
0.9
1.0
0.8
0.2
0.1
0.7
0.7
ϦϴϣΎΘϴϓ
˰ϫ
ϦϴϣΎΘϴϓ
Ν
΃ϦϴϣΎΘϴϓ
13
16
22
8.0
10
2.0
3.0
48
Vit.E
(mg)
Vit.C
(mg)
Vit.A
(µg)
4.0
5.0
5.0
22
ND
24
57
54
37
50
23
7.0
25
7.0
14
63
ϦϴΗϭέΎϛ
B- Carotene
(µg)
0.08
0.08
0.09
0.13
0.10
0.06
0.13
0.09
0.09
0.07
0.07
0.05
0.10
0.11
0.07
0.06
ϦϴϣΎΘϴϓ
˺Ώ
Vit.B1
(mg)
0.04
0.07
0.04
0.07
0.03
0.10
0.10
0.10
0.06
0.08
0.04
0.05
0.1
0.09
0.01
0.14
ϦϴϣΎΘϴϓ
˻Ώ
Vit.B2
(mg)
0.07
0.06
0.1
0.08
0.15
0.08
0.08
0.03
0.25
0.21
0.25
0.17
0.18
0.14
0.07
0.04
ϦϴϣΎΘϴϓ
˿Ώ
Vit.B6
(mg)
0.8
0.8
0.1
0.2
0.1
0.5
0.4
0.2
0.4
2.3
0.4
1.6
0.4
1.0
0.1
0.5
ϦϴϣΎΘϴϓ
˺˻Ώ
Vit.B12
(µg)
Table 4: Vitamin composition of commonly consumed local and western fast foods in Bahrain (per 100g)
(ϡ΍ήϏ ˺˹˹ϞϜϟ)ΕΎϨϴϣΎΘϴϔϟ΍ϦϣΔϴΑήϐϟ΍ϭΔϴϠΤϤϟ΍Δόϳήδϟ΍ΔϤόσϷ΍ϯϮΘΤϣ
17
22
30
25
12
16
15
14
19
17
18
9.0
58
66
81
106
ξϤΣ
ϚϴϟϮϔϟ΍
Folacin
(µg)
2.3
2.2
3.6
3.2
6.6
1.1
1.6
1.0
8.6
5.2
12.1
5.1
4.8
3.7
1.4
1.2
ϦϴγΎϴϨϟ΍
Niacin
(mg)
FOOD COMPOSITON TABLES
‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‪,‬ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬
‫‬
‫‬
‫‪4. TRADITIONAL‬‬
‫‪CONFECTIONS‬‬
‫‪ ÊÆC k³:I;ÅÄ´€: '-‬‬
‫‪101‬‬
102
Baqlawa
Sharria
Halwa kudra
Halwa hamra
Methai
Rahash
Rahash bil mukasarat
Δϳήόη
ΓήπΧϯϮϠΣ
ΓήϤΣϯϮϠΣ
ϱΎΘϣ
ζϫέ
Ε΍ήδϜϤϟΎΑζϫέ
ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ΓϭϼϘΑ
Local Name
Arabic Name
Sesame sweet with nuts
Sesame sweet
Chickpea sweet
Red sweet
Green sweet
Sweet noodles with nuts
Sweet with nuts
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
Common Name
3
3
3
3
3
3
3
ΕΎϨϴόϟ΍ΩΪϋ
pooled Samples
Number of
Cornstarch, sesame seeds, sugar and nuts
Cornstarch, sesame seeds, and sugar
Chickpea flour, legumes, vegetable oil and spices
Cornstarch, sugar and ghee
Cornstarch, sugar and vegetable oil
Wheat flour, nuts, noodles, fat and sugar
Wheat flour, nuts, fat and sugar
Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍
Main ingredients
Table 1: Local, common name and Main ingredients used in the preparation of traditional confections in Bahrain
ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳϮϠΤϠϟΔϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ϭΔό΋Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍
FOOD COMPOSITON TABLES
Baqlawa
Sharria
Halwa kudra
Halwa hamra
Methai
Rahash
Rahash bil mukasarat
Δϳήόη
ΓήπΧϯϮϠΣ
ΓήϤΣϯϮϠΣ
ϱΎΘϣ
ζϫέ
Ε΍ήδϜϤϟΎΑζϫέ
ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ΓϭϼϘΑ
Local Name
Arabic Name
1.1
0.9
3.5
9.0
11.9
5.3
6.4
˯Ύϣ
(g)
14.1
14.3
17.3
1.1
1.6
8.6
9.5
ϦϴΗϭήΑ
(g)
29.7
30.7
29.9
7.1
6.3
37
38.8
ϥϮϫΩ
(g)
2.1
2.1
3.3
0.2
0.3
1.0
1.4
ϥΩΎόϣ
(g)
1.6
1.8
2.3
1.4
1.9
2.8
2.1
ϑΎϴϟ΍
(g)
51.4
50.9
43.8
81.2
78.1
45.4
41.8
Ε΍έΪϴϫϮΑήϛ
(g)
Table 2: Proximate composition of traditional confections consumed in Bahrain (g/100g)
(ϢϏ˺˹˹ϢϏ)ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳϮϠΤϠϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍
Water Protein Fat
Ash Fiber Carbohydrate
Kcal
529
531
513
393
376
548
555
2215
2222
2147
1645
1572
2294
2321
Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍
KJ
Energy
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
103
104
Baqlawa
Sharria
Halwa kudra
Halwa hamra
Methai
Rahash
Rahash bil mukasarat
Δϳήόη
ΓήπΧϯϮϠΣ
ΓήϤΣϯϮϠΣ
ϱΎΘϣ
ζϫέ
Ε΍ήδϜϤϟΎΑζϫέ
ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ΓϭϼϘΑ
Local Name
Arabic Name
2693
2710
9507
237
624
3767
3552
ϡϮϴγΎΗϮΑ
Potassium
970
847
802
237
417
996
809
ϡϮϴδϟΎϛ
Calcium
1566
1650
900
68.0
244
482
579
ϡϮϴδϴϨϐϣ
Magnesium
35
36
37
24
39
29
19
ΪϳΪΣ
Iron
10.0
9.0
10.0
0.6
0.6
5.0
6.0
αΎΤϧ
Copper
Table 3: Mineral composition of traditional confections consumed in Bahrain (mg/g)
(ϢϏϡ΍ήϏϭήϜϴϣ)ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳϮϠΤϟ΍ϲϓΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ
17.0
16.0
8.0
0.5
0.8
3.0
5.0
Ϛϧί
Zinc
0.7
0.8
2.0
0.2
0.2
1.0
2.0
ΰϴϨϐϨϣ
Manganese
FOOD COMPOSITON TABLES
Baqlawa
Sharria
Halwa kudra
Halwa hamra
Methai
Rahash
Rahash bil mukasarat
Δϳήόη
ΓήπΧϯϮϠΣ
ΓήϤΣϯϮϠΣ
ϱΎΘϣ
ζϫέ
Ε΍ήδϜϤϟΎΑζϫέ
ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ΓϭϼϘΑ
Local Name
Arabic Name
54.3
55
<1.0
<1.0
<1.0
5.8
17.9
ϝϭήΘδϴϟϮϛ
Cholesterol
22.3
22.6
1.3
0.8
6.6
3.9
1.3
ϝϭήΘδΒϣΎϛ
Campesterol
9.9
9.7
<0.5
<0.5
2.3
<0.5
<0.5
ϝϭήΘγΎϤΠϴΘγ
Stigmasterol
Table 4: Sterol composition of traditional confections consumed in Bahrain (mg/100g)
(ϢϏ˺˹˹ /ϢϐϠϣ) ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳϮϠΤϟ΍ϲϓΕϻϭήϴΘγϻ΍ϯϮΘΤϣ
91.8
95.9
28.0
4.4
25.6
62.8
50.6
ϝϭήΘγϮΘϴγΎΘϴΑ
E-Sitosterol
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
105
106
1.2
3.4
21.0
0.2
0.3
0.1
6.3
50.1
16.5
0.3
0.3
0.3
Myristic acid
Palmitic acid
Palmitoleic acid
Margaric acid
Heptadecenoic acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Arachidic acid
Gadoleic acid
ΓϭϼϘΑ
ΔϴϨϫΪϟ΍νΎϤΣϷ΍
Lauric acid
Sweet
with nuts
Fatty Acids
0.3
0.2
0.3
20.4
54.8
3.7
0.1
0.1
0.2
17.6
1.7
0.6
Δϳήόη
Sweet noodles
with nuts
0.0
0.3
0.7
25.1
38.4
3.2
0.0
0.1
0.0
31.0
1.0
0.2
ΓήπΧϯϮϠΣ
Green
sweet
0.4
0.4
1.0
52.9
31.5
2.4
0.0
0.1
0.0
11.2
0.1
0.0
ΓήϤΣϯϮϠΣ
Red
sweet
0.3
0.5
0.6
16.6
41.5
3.9
0.0
0.1
0.0
35.1
1.1
0.3
ϱΎΘϣ
Chickpea
sweet
0.2
0.6
0.3
40.2
42.4
6.3
0.0
0.0
0.1
9.9
0.0
0.0
ζϫέ
Sesame
sweet
Table 5: Fatty acid profile of traditional confections consumed in the Arabian Gulf (mg/100g)
(ϢϏ˺˹˹ /ϢϐϠϣ) ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΔϴΒόθϟ΍ΕΎϳϮϠΤϟ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ϯϮΘΤϣ
0.2
0.6
0.3
41.0
41.5
5.7
0.0
0.0
0.0
10.6
0.1
0.0
Ε΍ήδϜϤϟΎΑζϫέ
Sesame sweet
with nuts
FOOD COMPOSITON TABLES
‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‪,‬ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬
‫‬
‫‬
‫‪5. PIZZAS‬‬
‫‪:eGÆC³: '.‬‬
‫‪107‬‬
108
Pizza Dajaj
Pizza Laham
Lazania
Pizza Super supreme
Pizza Khadar
ϢΤϟ΍ΰΘϴΑ
Ύϴϧ΍ίϻ
ϢϳήΒγήΑϮγ΍ΰΘϴΑ
έΎπΧ΍ΰΘϴΑ
ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ΝΎΟΩ΍ΰΘϴΑ
Local name
Arabic name
Vegetable pizza
Super supreme pizza
Pizza macaroni
Meat pizza
Chicken pizza
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
Common name
4
4
4
4
4
ΕΎϨϴόϟ΍ΩΪϋ
Number of
pooled samples
Δϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍
Main ingredients
Vegetable, cheese, bread
Chicken, beef, salami, cheese, bread
Chicken, vegetables, spices
Beef, cheese, bread
Chicken, cheese, bread
ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ω΍ϮϧϷΔϴδϴ΋ήϟ΍ΕΎϧϮϜϤϟ΍ϭΔό΋Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍
Table 1: Local, common names and main ingredients used in the pizzas consumed in Bahrain
FOOD COMPOSITON TABLES
Chicken pizza
Meat pizza
Pizza macaroni
Super supreme pizza
Vegetable pizza
ϢΤϟ΍ΰΘϴΑ
Ύϴϧ΍ίϻ
ϢϳήΒγήΑϮγ΍ΰΘϴΑ
έΎπΧ΍ΰΘϴΑ
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ΝΎΟΩ΍ΰΘϴΑ
Common Name
Arabic Name
47.5
45.5
63.22
45.2
47.2
˯Ύϣ
Water
(g)
8.25
12.07
10.37
12.56
13.45
ϦϴΗϭήΑ
Protein
(g)
9.13
11.35
10.99
10.55
8.43
ϥϮϫΩ
Fat
(g)
1.89
2.17
1.97
2.18
2.03
ϥΩΎόϣ
Ash
(g)
1.70
1.66
1.69
1.50
1.83
ϑΎϴϟ΍
Fiber
(g)
28.75
27.31
11.76
27.98
27.06
Ε΍έΪϴϫϮΑήϛ
Carbohydrate
(g)
Table 2: Proximate composition of pizza consumed in Bahrain (g/100g)
(ϢϏ˺˹˹ /ϢϏ) ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ω΍ϮϧϷϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍
241.18
259.60
187.43
257.22
257.87
1009.10
1086.18
784.20
1076.22
995.23
Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍
Energy
KJ/100g
Kcal/100g
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
109
110
Chicken pizza
Meat pizza
Pizza macaroni
Super supreme pizza
Vegetable pizza
ϢΤϟ΍ΰΘϴΑ
Ύϴϧ΍ίϻ
ϢϳήΒγήΑϮγ΍ΰΘϴΑ
έΎπΧ΍ΰΘϴΑ
ϱΰϴϠΠϧϹΎΑϊ΋ΎθϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ΝΎΟΩ΍ΰΘϴΑ
Common Name
Arabic name
4972.1
5315.4
4446.7
4301.0
5108.2
ϡϮϳΩϮλ
1636.52
1964.85
3195.40
1596.33
1545.22
ϡϮϴγΎΗϮΑ
1554.65
1431.30
2143.20
1639.33
1546.10
ϡϮϴδϟΎϛ
211.02
234.30
171.02
219.33
218.44
ϡϮϴδϴϨϐϣ
Sodium Potassium Calcium Magnesium
12.29
18.17
09.10
18.01
22.71
ΪϳΪΣ
Iron
Table 3: Mineral composition of pizza consumed in Bahrain (mg/g)
(ϢϏ /ϡ΍ήϏϭήϜϴϣ) ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ϲϓΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ
2.45
6.59
1.75
6.49
6.95
αΎΤϧ
Copper
10.85
15.53
15.42
17.65
12.89
Ϛϧί
Zinc
4.70
4.81
1.30
5.36
4.95
ΰϴϨϐϨϣ
Manganese
FOOD COMPOSITON TABLES
Chicken pizza
Meat pizza
Pizza macaroni
Super supreme
Vegetable pizza
ϢΤϟ΍ΰΘϴΑ
ϪϧϭήϜόϣ
ϢϳήΒγήΑϮγ΍ΰΘϴΑ
έΎπΧ΍ΰΘϴΑ
ϱΰϴϠΠϧϻ΍ϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ΝΎΟΩ΍ΰΘϴΑ
Common Name
Arabic name
09.87
13.70
20.91
10.58
13.02
ϝϭήΘδϴϟϮϛ
Cholesterol
2.21
1.72
<1.00
2.02
1.52
ϝϭήΘδΒϣΎϛ
Campesterol
<0.50
<0.50
<0.50
<0.50
<0.50
ϝϭήΘγΎϤΠϴΘγ
Stigmasterol
(ϢϏ˺˹˹ϢϐϠϣ)ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ϲϓΕϻϭήϴΘγϻ΍ϯϮΘΤϣ
Table 4: Sterol composition of pizza consumed in Bahrain (mg/100g)
9.65
8.19
3.29
5.91
7.04
ϝϭήΘγϮΘϴγΎΘϴΑ
ESitosterol
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
111
112
2.98
1.80
1.25
2.02
2.9
6.76
0.36
0.8
25.96
1.60
0.48
0.32
9.28
28.88
14.06
1.40
Caproic acid
Caprylic acid
Capric acid
Lauric acid
Myristic acid
Pentadecanoic acid
Pentadecenoic acid
Palmitic acid
Palmitoleic acid
Margaric acid
Heptadecenoic acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
ΝΎΟΩ΍ΰΘϴΑ
ΔϴϨϫΪϟ΍νΎϤΣϷ΍
Butyric acid
Chicken Pizza
Fatty Acids
0.56
10.06
32.4
11.1
0.30
0.73
1.70
26.7
0.86
0.40
6.20
1.43
1.70
0.86
1.60
2.66
ϢΤϟ΍ΰΘϴΑ
Meat Pizza
1.70
10.2
22.1
10.9
0.30
0.50
1.90
26.1
1.20
0.50
10.1
3.50
3.0
1.5
2.6
3.9
Ύϴϧ΍ίϻ
Lazania
2.5
16.6
28.1
12.0
0.6
0.8
2.3
24
0.8
0.4
5.5
1.4
1.3
0.6
1.2
1.9
ϢϳήΒγήΑϮγ
Super Supreme
Table 5: Fatty acid profile of pizza consumed in Bahrain (mg/100g)
(ϢϏ˺˹˹ /ϢϐϠϣ) ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍΍ΰΘϴΒϟ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ϯϮΘΤϣ
1.35
14.12
29.75
9.25
0.18
0.38
1.27
26.27
0.8
0.35
6.47
2.17
1.92
1.8
1.8
2.9
έΎπΧ΍ΰΘϴΑ
Vegetable Pizza
FOOD COMPOSITON TABLES
‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‪,‬ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬
‫‬
‫‬
‫‪6. RAW AND COOKED FISH‬‬
‫‪ÊZÄCø–:ÃÊNd;ø³:²;Ö: '/‬‬
‫‪113‬‬
114
Hammam
Safai
Qurqufan
Kanad
Maid
Hammour
Yanam
Shari
Rubian
ϲϓΎλ
ϥΎϔϗήϗ
ΪόϨϛ
Ϊϴϣ
έϮϣΎϫ
ϢϨϳ
ϱήόη
ϥΎϴΑέ
ϱΰϴϠΠϧϹΎΑϲϠΤϤϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϡΎϤΣ
Local name
Arabic name
Tiger Shrimp
Spangled Emperor
Grey Grunt
Grouper
Diamond Mullet
Narrow-barred Spanish mackerel
Haffara Bream
Pearlspotted Rabbitfish
Blackbanded Trevally
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
Common name
ϲϤϠόϟ΍Ϣγϻ΍
Scientific name
Penaeus semislcatus
Lethrinus nebulosus
Plectorhinchus sordidus
Epinephelus areolatus
Liza alata
Scomberomorus commerson
Rhabdosargus haffara
Siganus canaliculatus
Seriolina nigrofasciata
Table 1. Local, common and scientific names of fish species consumed in Bahrain
ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ϙΎϤγϷ΍ω΍ϮϧϷΔϴϤϠόϟ΍ϭΔό΋Ύθϟ΍ϭΔϴϠΤϤϟ΍˯ΎϤγϷ΍
FOOD COMPOSITON TABLES
Blackbanded Trevally
Pearlspotted Rabbitfish
Haffara Bream
Narrow-barred Spanish mackerel
Diamond Mullet
Grouper
Grey Grunt
Spangled Emperor
Tiger Shrimp
ϲϓΎλ
ϥΎϔϗήϗ
ΪόϨϛ
Ϊϴϣ
έϮϣΎϫ
ϢϨϳ
ϱήόη
ϥΎϴΑέ
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϡΎϤΣ
Common name
Arabic name
78.2
75.2
67.0
76.0
63.3
70.4
71.5
70.9
73.9
˯Ύϣ
(g)
Water
19.7
19.7
17.9
19.3
18.3
19.5
19.9
18.9
21.8
ϦϴΗϭήΑ
(g)
Protein
0.8
1.1
10.4
3.4
16.1
9.3
3.7
7.3
3.3
ϥϮϫΩ
(g)
Fat
1.6
4.2
5.2
1.1
3.3
1.3
4.5
2.8
3.7
ϥΩΎόϣ
(g)
Ash
0.0
0.0
0.0
0.2
0.0
0.0
0.4
0.1
0.0
Ε΍έΪϴϫϮΑήϛ
(g)
Carbohydrate
Table 2. Proximate composition of raw fish commonly consumed in Bahrain (g/100g)
(ϢϏ˺˹˹/ϢϏ)ϦϳήΤΒϟ΍ϲϓΔΟίΎτϟ΍ϙΎϤγϸϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍
364.5
375.6
689.1
457.3
907.7
675.6
482.0
593.1
492.7
Kcal/100g
87.1
89.8
164.7
109.3
216.7
161.5
115.0
141.8
117.8
Δϳέ΍ήΣΔϗΎσ
KJ/100g
Energy
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
115
116
Blackbanded Trevally
Pearlspotted Rabbitfish
Haffara Bream
Narrow-barred Spanish mackerel
Diamond Mullet
Grouper
Grey Grunt
Spangled Emperor
Tiger Shrimp
ϲϓΎλ
ϥΎϔϗήϗ
ΪόϨϛ
Ϊϴϣ
έϮϣΎϫ
ϢϨϳ
ϱήόη
ϥΎϴΑέ
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϡΎϤΣ
Common name
Arabic name
0.1
0.4
1.1
0.3
0.6
0.5
1.1
0.5
300
120
100
082
110
110
110
160
120
ϡϮϳΩϮλ
ΪϳΪΣ
0.6
Na
Fe
230
340
300
360
210
350
360
360
400
ϡϮϴγΎΗϮΑ
K
61
37
21
79
33
11
23
52
61
ϡϮϴδϟΎϛ
Ca
43
47
42
23
34
30
37
37
40
ϡϮϴδϨϐϣ
Mg
P
260
280
200
230
210
240
240
230
256
έϮϔγϮϓ
Table 3. Mineral composition of raw fish commonly consumed in Bahrain (mg/100g)
(ϢϏ˺˹˹/ϢϐϠϣ)ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΔΟίΎτϟ΍ϙΎϤγϷ΍ϲϓΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ
2.8
1.1
0.2
0.4
1.7
0.4
1.0
0.4
0.5
αΎΤϧ
Cu
1.3
0.2
1.3
0.5
0.9
0.0
2.2
1.0
0.6
Ϛϧί
Zn
FOOD COMPOSITON TABLES
Pearlspotted Rabbitfish
Haffara Bream
Narrow-barred Spanish mackerel
Diamond Mullet
Grouper
Grey Grunt
Spangled Emperor
Tiger Shrimp
ϲϓΎλ
ϥΎϔϗήϗ
ΪόϨϛ
Ϊϴϣ
έϮϣΎϫ
ϢϨϳ
ϱήόη
ϥΎϴΑέ
Australian food standards for heavy metals in fish
Lead: 0.5mg/kg
Mercury: mean of 0.5mg/kg
Cadmium: 0.2mg/kg
Blackbanded Trevally
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϡΎϤΣ
Common name
Arabic name
<0.02
<0.02
0.02
<0.02
0.5
<0.02
0.02
0.38
<0.02
ιΎλέ
Lead
<0.02
0.05
0.03
0.2
<0.02
0.1
0.03
<0.02
0.04
ϖΒ΋ί
Mercury
Table 4: Heavy metal content in raw fish commonly consumed in Bahrain (Pg/g wet weight)
(ϡ΍ήϏ/ϡ΍ήϏϭήϜϴϣ)ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΔΟίΎτϟ΍ϙΎϤγϷ΍ϲϓΔϠϴϘΜϟ΍ϥΩΎόϤϟ΍ϯϮΘΤϣ
<0.02
<0.02
<0.02
<0.02
<0.02
<0.02
0.03
<0.02
<0.02
ϡϮϳΩΎϛ
Cadmium
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
117
118
Grilled fish
Curried fish/shrimps
Fried fish
Fish/shrimps cooked in rice
Saloonat samak / rubian
Samak maglee
Ayash bil samak/rubian
Common name
Samak mashwie
Local name
Brown onions and garlic in oil. Add fish/shrimps and
other ingredients and cook under low heat till done.
coriander, tomato paste, corn
oil, salt, mixed spices, ripe
Marinate fish/shrimps in salt for 1 hour. Wash with
water, fry in hot oil until brown. Brown onions and
garlic add rest of ingredients and sauté. Boil rice.
Place rice, fish/shrimps with rest of the ingredients
and cook till done.
garlic, potato, corn oil, butter,
salt, mixed spices, ground
cardamom, dried lemon,
chopped pepper, water
in hot oil until brown.
Fish/shrimps, rice, onions,
Fish, corn oil, salt, spices
Marinate fish in salt for 1 hour. Wash with water, fry
water, Fry in hot oil. Wash with water, Fry in hot oil.
egg-plant, garlic, green
tamarind, dried lemon, water
Marinate fish/shrimps in salt for 1 hour. Wash with
Marinate fish in spices and grill till done
Method of preparation
Fish/shrimps, onions, tomato,
Fish, spices
Main Ingredients
Table 5. Ingredients and methods of preparation and Cooking of fish commonly consumed in Bahrain
ϦϳήΤΒϟ΍ϲϓ ΔϜϠϬΘδϤϟ΍ϙΎϤγϷ΍ΦΒσϭήϴπΤΗϕήσϭΕΎϧϮϜϤϟ΍
FOOD COMPOSITON TABLES
Grilled
Diamond Mullet
Pearlspotted Rabbitfish
Grey Grunt
Haffara Bream
Curried
Narrow-barred Spanish mackerel
Tiger Shrimp
Spangled Emperor
Pearlspotted Rabbitfish
Fried
Blackbanded Trevally
Spangled Emperor
Narrow-barred Spanish mackerel
Cooked in rice
Spangled Emperor
Narrow-barred Spanish mackerel
Tiger Shrimp
Grouper
ϕήϤϟΎΑΦΒτϟ΍
ΪόϨϛ
ϥΎϴΑέ
ϱήόη
ϲϓΎλ
ϲϠϘϟΎΑΦΒτϟ΍
ϡΎϤΣ
ϱήόη
ΪόϨϛ
ίήϟ΍ϊϣΦΒτϟ΍
ϱήόη
ΪόϨϛ
ϥΎϴΑέ
έϮϣΎϫ
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϱϮθϟΎΑΦΒτϟ΍
Ϊϴϣ
ϲϓΎλ
ϢϨϳ
ϥΎϔϗήϗ
Common name
Arabic name
67.3
63.4
62.7
70.2
67.3
56.4
60.5
66.1
70.1
69.0
69.5
64.5
68.0
68.6
73.8
˯Ύϣ
Water
(g)
27.9
24.9
29.2
27.3
27.8
25.9
26.7
22.9
24.6
25.4
23.4
24.2
27.3
25.9
22.8
ϦϴΗϭήΑ
Protein
(g)
4.9
12.0
5.6
3.2
4.2
7.0
11.9
10.0
1.9
4.9
5.2
10.5
4.3
5.6
1.8
ϥϮϫΩ
Fat
(g)
2.0
1.9
2.4
1.4
2.1
2.8
2.8
1.9
2.3
1.9
2.5
1.9
2.5
1.8
1.9
ϥΩΎόϣ
Ash
(g)
0.0
0.0
0.1
0.0
0.0
0.0
0.0
0.0
1.1
0.0
0.0
0.0
0.0
0.0
0.0
Ε΍έΪϴϫϮΑήϛ
Carbohydrate
(g)
Table 6. Proximate composition of cooked fish commonly consumed in Bahrain (g/100g)
(ϢϏ˺˹˹ϢϏ)ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΔΧϮΒτϤϟ΍ϙΎϤγϸϟϲΒϳήϘΘϟ΍ϯϮΘΤϤϟ΍
655.6
867.3
705.3
582.5
628.0
699.3
894.2
759.3
507.2
613.1
590.2
799.9
623.2
647.5
454.2
156.7
207.3
168.6
139.2
150.0
167.0
213.7
181.5
121.2
146.5
141.1
191.2
148.9
154.8
108.6
Δϳέ΍ήΤϟ΍ΔϗΎτϟ΍
Energy
KJ
Kcal
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
119
120
Grilled
Diamond Mullet
Pearlspotted Rabbitfish
Grey Grunt
Haffara Bream
Curried
Narrow-barred Spanish mackerel
Tiger Shrimp
Spangled Emperor
Pearlspotted Rabbitfish
Fried
Blackbanded Trevally
Spangled Emperor
Narrow-barred Spanish mackerel
Cooked in rice
Spangled Emperor
Narrow-barred Spanish mackerel
Tiger Shrimp
Grouper
ϕήϤϟΎΑΦΒτϟ΍
ΪόϨϛ
ϥΎϴΑέ
ϱήόη
ϲϓΎλ
ϲϠϘϟΎΑΦΒτϟ΍
ϡΎϤΣ
ϱήόη
ΪόϨϛ
ίήϟ΍ϊϣΦΒτϟ΍
ϱήόη
ΪόϨϛ
ϥΎϴΑέ
έϮϣΎϫ
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϱϮθϟΎΑΦΒτϟ΍
Ϊϴϣ
ϲϓΎλ
ϢϨϳ
ϥΎϔϗήϗ
Common names
Arabic name
0.4
0.7
0.9
0.3
0.6
0.6
0.6
1.0
0.4
0.5
0.9
0.6
0.5
0.4
0.4
ΪϳΪΤϟ΍
Fe
130
120
500
190
320
590
600
350
540
280
530
400
510
220
320
ϡϮϳΩϮμϟ΍
Na
410
400
250
310
500
560
530
420
230
400
330
330
480
360
390
ϡϮϴγΎΗϮΒϟ΍
K
10
10
100
16
61
52
22
13
92
23
64
33
42
21
23
ϡϮϴδϟΎϜϟ΍
Ca
32
30
54
31
35
40
37
30
49
28
30
29
32
26
28
ϡϮϴδϴϨϐϤϟ΍
Mg
280
240
280
220
320
320
330
240
250
250
220
210
270
200
240
έϮϔγϮϔϟ΍
P
Table 7. Mineral composition of cooked fish commonly consumed Bahrain (mg/100g, wet weight)
(ϢϏ˺˹˹ϢϏ)ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΔΧϮΒτϤϟ΍ϙΎϤγϸϟΔϴϧΪόϤϟ΍ήλΎϨόϟ΍ϯϮΘΤϣ
0.8
0.1
0.6
0.4
0.5
0.4
0.3
1.0
3.3
0.3
0.5
1.3
0.5
0.5
0.4
αΎΤϨϟ΍
Cu
0.5
0.4
2.0
0.6
0.7
1.0
0.8
0.4
1.8
0.6
1.1
0.8
1.0
0.4
0.6
Ϛϧΰϟ΍
Zn
FOOD COMPOSITON TABLES
Curried
Narrow-barred Spanish mackerel
Tiger Shrimp
Spangled Emperor
Pearlspotted Rabbitfish
Fried
Blackbanded Trevally
Spangled Emperor
Narrow-barred Spanish mackerel
Cooked in rice
Spangled Emperor
Narrow-barred Spanish mackerel
Tiger Shrimp
Grouper
ϕήϤϟΎΑΦΒτϟ΍
ΪόϨϛ
ϥΎϴΑέ
ϱήόη
ϲϓΎλ
ϲϠϘϟΎΑΦΒτϟ΍
ϡΎϤΣ
ϱήόη
ΪόϨϛ
ίήϟ΍ϊϣΦΒτϟ΍
ϱήόη
ΪόϨϛ
ϥΎϴΑέ
έϮϣΎϫ
*<0.02 Pg/g are instrumentally detected values
Grilled
Diamond Mullet
Pearlspotted Rabbitfish
Grey Grunt
Haffara Bream
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
ϱϮθϟΎΑΦΒτϟ΍
Ϊϴϣ
ϲϓΎλ
ϢϨϳ
ϥΎϔϗήϗ
Common name
Arabic name
<0.02
<0.02
0.04
<0.02
<0.02
<0.02
0.2
<0.02
0.04
0.02
0.2
0.14
<0.02
0.3
<0.02
ιΎλήϟ΍
Lead
0.35
0.3
0.05
0.29
<0.02
0.04
0.24
0.12
<0.02
0.14
<0.02
<0.02
0.05
<0.02
0.09
ϖΒ΋ΰϟ΍
Mercury
Table 8: Heavy metal content in cooked fish commonly consumed in Bahrain (Pg/g)
(ϢϏϢϐϠϣ)ϦϳήΤΒϟ΍ϲϓΔϠϬΘδϤϟ΍ΔΧϮΒτϤϟ΍ϙΎϤγϷ΍ϲϓΔϠϴϘΜϟ΍ϥΩΎόϤϟ΍ϯϮΘΤϣ
<0.02
<0.02
<0.02
<0.02
<0.02
<0.02
<0.02
<0.02
<0.02
<0.02
<0.02
<0.02
<0.02
<0.02
<0.02
ϡϮϳΩΎϜϟ΍
Cadmium
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
121
FOOD COMPOSITON TABLES
Table 9: Fatty acid profile of raw fish (mg/100g)
(ϢϏ˺˹˹/ϢϐϠϣ)ΔϴϨϫΪϟ΍νΎϤΣϷ΍ϦϣϙΎϤγϷ΍ΐϴϛήΗ
Fatty acids
122
Pearlspotted
Rabbitfish
Narrow-barred
Spanish mackerel
Diamond
Mullet
Grey Grunt
ΔϴϨϫΪϟ΍νΎϤΣϻ΍
ϲϓΎλ
ΪόϨϛ
Ϊϴϣ
ϢϨϳ
Lauric acid
Myristic acid
Myristoleic acid
Pentadecanoic acid
Pentadecenoic acid
Palmitic acid
Palmitoleic acid
Margaric acid
Heptadecenoic acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Linolenic acid
Octadecatetraenoic acid
Arachidic acid
Eicosenoic acid
Eicosadienoic acid
Eicosatrienoic acid
Arachidonic acid (AA)
Eicosapentaenoic acid (EPA)
Docosanoic acid
Eicosenoic acid
Adrenic acid
Docosapentaenoic acid (DPA)
Docosahexaenoic acid (DHA)
Tetracosanoic acid
Cis-tetracosenoic acid
0.3
5.1
0.1
1.1
30.5
11.0
0.8
0.6
5.1
14.3
2.0
0.8
0.9
0.2
0.4
0.2
0.8
4.5
2.9
0.1
0.1
1.3
4.8
4.4
0.1
0.1
0.1
4.7
1.4
23.4
6.7
1.5
0.6
8.8
14.3
1.6
1.1
0.4
0.8
0.5
0.6
0.3
0.3
2.5
3.5
0.5
0.2
0.8
1.3
14.8
0.5
0.8
0.1
5.5
0.1
3.6
0.2
29.4
14.1
0.9
2.0
3.6
13.4
1.4
1.1
0.9
1.8
0.2
0.2
0.1
0.3
2.0
5.4
0.3
0.3
0.2
1.8
1.5
0.1
0.2
0.1
3.1
0.2
0.8
23.0
6.9
1.2
0.6
5.9
22.6
1.3
0.6
0.3
0.3
0.5
1.2
0.5
0.5
5.2
6.4
0.3
0.4
2.0
2.6
4.3
0.1
0.1
Lauric acid
Myristic acid
Myristoleic acid
Pentadecanoic acid
Palmitic acid
Palmitoleic acid
Margaric acid
Heptadecenoic acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
Linolenic acid
Octadecatetraenoic acid
Arachidic acid
Eicosenoic acid
Eicosadienoic acid
Eicosatrienoic acid
Arachidonic acid
Eicosapentaenoic acid
Docosanoic acid
Docosenoic acid
Adrenic acid
Docosapentaenoic acid
Docosahexaenoic acid
Tetracosanoic acid
Cis-tetracosenoic acid
Fatty Acids
ΔϴϨϫΪϟ΍νΎϤΣϻ΍
0.1
5.2
0.1
3.2
27.8
13.0
0.9
1.7
3.7
13.2
1.9
1.2
0.9
2
0.2
0.2
0.1
0.4
2.5
6.1
0.1
0.3
0.3
2.2
1.8
0.1
0.2
0.1
2.9
0.2
0.9
21.9
6.4
1.3
0.8
5.8
21.3
3.2
0.6
0.3
0.4
0.4
2.3
0.5
0.5
4.9
5.6
0.3
0.3
2.2
2.8
6.1
0.1
0.1
0.0
3.7
1.0
18.6
4.6
1.1
0.4
7.6
14.8
13.6
1.0
0.3
0.8
0.4
0.5
0.2
0.3
2.2
3.4
0.5
0.2
0.7
1.2
14.1
0.4
0.6
Table 10: Fatty acid profile of cooked fish (mg/100g)
(ϢϏ˺˹˹/ϢϐϠϣ)ΔϴϨϫΪϟ΍νΎϤΣϷ΍ϦϣΔΧϮΒτϤϟ΍ϙΎϤγϷ΍ΐϴϛήΗ
Diamond
Narrow-barred Spanish
Mullet
Grey Grunt
mackerel
(Grilled)
(Grilled)
(Curried)
ϱϮθϣΪϴϣ
ϱϮθϣϢϨϳ
ϕήϤϟΎΑΪόϨϛ
0.1
1.3
0.3
14.8
2.8
0.3
0.2
4.6
19.9
41.2
0.6
0.3
0.3
0.3
0.2
0.1
0.3
1.9
1.1
0.5
0.5
1.9
1.8
0.2
0.1
Pearlspotted
Rabbitfish
(Curried)
ϕήϤϟΎΑϲϓΎλ
0.1
1.8
0.3
15.2
3.4
0.3
0.1
4.6
19.6
40.3
0.4
0.3
0.3
0.3
0.2
0.1
0.3
2.1
1.1
0.5
0.7
2.2
1.7
0.2
-
Pearlspotted
Rabbitfish
(Fried)
ΖϳΰϟΎΑϲϠϘϣϲϓΎλ
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
123
124
Grey Grunt
Raw
Grilled
Narrow-barred Spanish Mackrel
Raw
Curried
Pearlspotted Rabbitfish
Raw
Curried
Fried
ϢϨϳ
ΝίΎσ
ϱϮθϣ
ΪόϨϛ
ΝίΎσ
ϕήϤϟ΍ϲϓ
ϲϓΎλ
ΝίΎσ
ϕήϤϟ΍ϲϓ
ϲϠϘϣ
SFA: Saturated fatty acids
MUFA: Monounsaturated fatty acids
PUFA: Polyunsaturated fatty acids
Diamond Mullet
Raw
Grilled
ϱΰϴϠΠϧϹΎΑϊ΋Ύθϟ΍Ϣγϻ΍
ϲϠΤϤϟ΍Ϣγϻ΍
Ϊϴϣ
ΝίΎσ
ϱϮθϣ
Common name
Arabic name
43.3
22.4
23.3
35.2
33.4
35
33.7
43.7
41.3
ΔόΒθϣΔϴϨϫΩνΎϤΣ΃
SFA
26.6
23.2
23.3
23.2
21.1
40
31.4
30.5
28.7
ϊΒθΗϼϟ΍ΔϳΩΎΣ΃ΔϴϨϫΩνΎϤΣ΃
MUFA
Table 11: Fatty acids in raw and cooked fish consumed in Bahrain (mg/100g)
(ϢϏ˺˹˹ /ϢϏ)ϦϳήΤΒϟ΍ϲϓΔϜϠϬΘδϤϟ΍ΔϴϨϫΪϟ΍νΎϤΣϷ΍ϒϴϨμΗΐδΣΔΧϮΒτϤϟ΍ϭΔΟίΎτϟ΍ϙΎϤγϷ΍ΐϴϛήΗ
21.8
50
49.5
27.4
37.8
24
27.1
15.5
19.4
ϊΒθΗϼϟ΍ΓΪϳΪϋΔϴϨϫΩνΎϤΣ΃
PUFA
FOOD COMPOSITON TABLES
‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‪,‬ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬
‫‪REFERENCES‬‬
‫*‪Œ/*{¹‬‬
‫‪125‬‬
FOOD COMPOSITON TABLES
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126
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128
‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‪,‬ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬
‫‬
‫‬
‫‪APPENDICES‬‬
‫‪­RՖ:‬‬
‫‬
‫‪129‬‬
130
Fatty acids
14:0
15:0
15:1
16:0
16:1
17:0
17:1
18:0
18:1
18:2 (w-6)
18:3 (w-3)
18:4 (w-3)
20:2
20:3 (w-6)
20:4 (w-6)
EPA-20:5
(w-3)
22:0
22:1
22:3 (w-6)
22:4 (w-3)
22-5 (w-3)
Fish Name
ϲΑήόϟ΍Ϣγϻ΍
5.8
2.1
3.2
58.8
13.1
18.6
51.2
54.6
3.2
26.1
23.4
6.9
7.9
7.9
55.9
14.5
7.8
23.2
20.0
Sikin
ϦϜδϟ΍
38.8
7.6
2.0
223.6
59.9
85.6
137.1
11.9
12.8
13.1
21.6
Jash
ζΠϟ΍
29.0
5.0
7.5
6.4
11.2
1.7
1.2
83.2
21.3
5.0
22.5
44.9
61.9
2.7
29.0
Hamrah
ΓήϤΤϟ΍
146.1
25.5
0.4
6.8
11.9
27.6
114.9
47.4
7.2
49.8
201.9
33.0
18.7
32.5
105.3
20.0
13.4
52.1
70.4
Beyah
ΡΎϴΒϟ΍
51.4
5.3
6.7
10.6
46.2
25.9
48.9
43.0
1.0
-
Rabeeb
ΐϴΑήϟ΍
15.3
10.9
10.9
1.1
9.1
3.6
39.1
12.4
27.1
8.5
Jarjour
έϮΟήΠϟ΍
46.6
13.0
1.7
8.1
22.1
25.5
33.6
6.5
0.7
264.6
69.6
100.8
187.0
14.4
5.3
11.3
29.0
Kanaad
ΪόϨϜϟ΍
17.7
4.8
4.3
2.5
2.2
10.4
46.7
18.6
4.2
12.3
24.0
1.5
0.6
4.7
Hamour
έϮϣΎϬϟ΍
43.5
4.1
6.0
6.0
3.5
1.6
4.3
30.8
14.1
2.1
20.9
32.9
23.2
3.0
31.7
Rubian
ϥΎϴΑήϟ΍
124.6
0.3
1.6
12.6
15.8
10.1
4.1
3.3
89.7
29.4
2.2
36.2
83.5
22.4
1.7
11.2
0.6
55.1
Gubgub
(ΐϗΎΒϗ)ήΤΒϟ΍ϥΎσήγ
Appendix (1): FATTY ACID COMPOSITION OF ARABIAN GULF FISH (mg/100g EDIBLE PORTION)
(ϞϛϷ΍Ϧϣ΢ϟΎμϟ΍˯ΰΠϠϟϡ΍ήΟ ˺˹˹ /ϡ΍ήΠϠϣ)ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ΐϴϛήΗ :(˺)ϢϗέϖΤϠϤϟ΍
FOOD COMPOSITON TABLES
DHA-22:6
(w-3)
Total w-3
Total w-6
Ratio DHA/EPA
Ratio w-3/w-6
EPA (%)
DHA (%)
Fish Name
ϲΑήόϟ΍Ϣγϻ΍
Sikin
ϦϜδϟ΍
238.0 60.9
363.0 100.1
41.3 36.2
4.3
2.6
8.8
2.8
15.4 23.4
65.6 60.8
Jash
ζΠϟ΍
81.5
124.4
36.7
2.8
3.4
23.3
65.5
Hamrah
ΓήϤΤϟ΍
38.9
290.0
97.2
0.3
3.0
50.4
13.4
Beyah
ΡΎϴΒϟ΍
63.8
127.2
1.0
1.2
127.2
40.4
50.2
Rabeeb
ΐϴΑήϟ΍
12.7
38.2
19.4
0.8
2.0
40.1
33.2
Jarjour
έϮΟήΠϟ΍
195.1
305.9
51.5
4.2
5.9
15.2
63.8
Kanaad
ΪόϨϜϟ΍
29.2
54.3
11.0
1.7
4.9
32.6
53.8
Hamour
έϮϣΎϬϟ΍
24.0
82.2
59.0
0.6
1.4
52.9
29.2
Rubian
ϥΎϴΑήϟ΍
FATTY ACID COMPOSITION OF ARABIAN GULF FISH (mg/100g EDIBLE PORTION)
(ϞϛϷ΍Ϧϣ΢ϟΎμϟ΍˯ΰΠϠϟϡ΍ήΟ ˺˹˹ /ϡ΍ήΠϠϣ)ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ΐϴϛήΗ
56.2
222.1
79.1
0.5
2.8
56.1
25.3
Gubgub
(ΐϗΎΒϗ)ήΤΒϟ΍ϥΎσήγ
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
131
132
Fatty acids
14:0
15:0
15:1
16:0
16:1
17:0
17:1
18:0
18:1
18:2 (w-6)
18:3 (w-3)
18:4 (w-3)
20:2
20:3 (w-6)
20:4 (w-6)
EPA-20:5
(w-3)
22:0
22:1
22:3 (w-6)
22:4 (w-3)
22-5 (w-3)
DHA-22:6
Fish Name
ϲΑήόϟ΍Ϣγϻ΍
933.0
39.1
2.0
1753.1
1229.9
148.6
121.7
303.7
964.8
131.4
7.0
230.3
6.7
197.1
1637.9
124.6
159.1
106.9
206.0
22.1
0.3
4.4
10.2
16.5
Oom, Sardin
ϡϮόϟ΍
3.3
48.1
32.8
95.6
32.6
14.7
30.0
52.8
60.7
5.6
20.7
Safi
ϲϓΎμϟ΍
74.8
8.8
5.0
10.6
15.5
39.3
5.6
1.3
158.5
55.7
55.5
61.1
8.8
25.8
23.6
20.4
Garfa
ΔϓήΠϟ΍
36.8
4.7
4.7
22.1
16.8
35.9
12.9
6.9
2.4
169.5
55.0
12.0
41.6
138.0
9.1
0.4
20.5
2.3
3.8
43.0
Badah
ΡΪΒϟ΍
37.0
9.8
14.7
31.1
34.5
17.2
5.1
2.1
218.3
25.3
131.3
172.8
14.0
1.3
11.3
39.8
Zobaidy
ϱΪϴΑΰϟ΍
64.6
2.1
44.4
38.0
35.3
19.7
5.3
2.9
202.4
50.7
103.1
179.6
13.5
12.9
71.8
Naisar
ήμϴϨϟ΍
278.5
51.2
12.2
132.7
63.4
131.5
80.0
23.2
5.1
499.0
201.5
13.9
152.7
542.7
38.0
4.1
60.5
16.8
180.0
Yanam
ϢϨϴϟ΍
31.3
1.1
5.0
3.3
11.4
4.6
2.8
5.7
58.0
13.8
19.5
36.1
1.1
2.6
21.7
Faskar
ήϜδϔϟ΍
FATTY ACID COMPOSITION OF ARABIAN GULF FISH (mg/100g EDIBLE PORTION)
(ϞϛϷ΍Ϧϣ΢ϟΎμϟ΍˯ΰΠϠϟϡ΍ήΟ ˺˹˹ /ϡ΍ήΠϠϣ)ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ΐϴϛήΗ
42.7
14.5
5.8
23.9
22.4
21.4
6.1
49.3
196.0
32.5
31.0
118.5
126.1
9.0
2.5
6.4
24.4
Karari
ϱέ΍ήϜϟ΍
9.3
1.4
3.7
1.9
12.8
17.8
1.1
7.4
3.3
7.7
34.0
13.0
-
Sheary
ϱήόθϟ΍
FOOD COMPOSITON TABLES
Safi
ϲϓΎμϟ΍
36.0
84.8
30.7
1.6
2.8
26.1
42.5
Fish Name
ϲΑήόϟ΍Ϣγϻ΍
(w-3)
Total w-3
Total w-6
Ratio DHA/EPA
Ratio w-3/w-6
EPA (%)
DHA (%)
822.5
3010.6
335.2
0.5
9.0
54.4
27.3
Oom, Sardin
ϡϮόϟ΍
159.2
306.5
34.2
2.1
9.0
24.4
51.9
Garfa
ΔϓήΠϟ΍
41.3
151.7
78.0
1.1
1.9
24.3
27.2
Badah
ΡΪΒϟ΍
268.5
383.7
68.5
7.3
5.6
9.6
70.0
Zobaidy
ϱΪϴΑΰϟ΍
159.3
310.1
129.7
2.5
2.4
20.8
51.4
Naisar
ήμϴϨϟ΍
151.5
689.5
367.5
0.5
1.9
40.4
22.0
Yanam
ϢϨϴϟ΍
30.2
78.8
27.8
1.0
2.8
39.7
38.3
Faskar
ήϜδϔϟ΍
FATTY ACID COMPOSITION OF ARABIAN GULF FISH (mg/100g EDIBLE PORTION)
(ϞϛϷ΍Ϧϣ΢ϟΎμϟ΍˯ΰΠϠϟϡ΍ήΟ ˺˹˹ /ϡ΍ήΠϠϣ)ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΍ϲϓΔϴϨϫΪϟ΍νΎϤΣϷ΍ΐϴϛήΗ
244.1
342.0
39.2
5.7
8.7
12.5
71.4
Karari
ϱέ΍ήϜϟ΍
19.6
34.5
9.9
2.1
3.5
27.0
56.8
Sheary
ϱήόθϟ΍
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
133
134
Jash
Sikin
Hamrah
Beyah
Rabeeb
Jarjour
Kanaad
Hamour
Rubian
Gubgub
Saffi
Oom, Sardin
Garfa
Badah
Zobaidy
Naisar
Yanam
Faskar
Karari
Sheary
ϱΰϴϠΠϧϻ΍Ϣγϻ΍
Common Local
English Name
ζΠϟ΍
ϦϜδϟ΍
ΓήϤΤϟ΍
ΡΎϴΒϟ΍
ΐϴΑήϟ΍
έϮΟήΠϟ΍
ΪόϨϜϟ΍
έϮϣΎϬϟ΍
ϥΎϴΑήϟ΍
(ΐϗΎΒϗ)ήΤΒϟ΍ϥΎσήγ
ϲϓΎμϟ΍
ϡϮόϟ΍
ΔϓήΠϟ΍
ΡΪΒϟ΍
ϱΪϴΑΰϟ΍
ήμϴϨϟ΍
ϢϨϴϟ΍
ήϜδϔϟ΍
ϱέ΍ήϜϟ΍
ϱήόθϟ΍
Rabbit Fish
Sardines
Balck-Fin Crevalle
Common Mojarra
Malabar Cavalla
Balck-Spot Snapper
Grey Sweet Lip
Porgy
Crevalle
Orange Emperor
Orange Spot
Trevally
Cobia
Red Snapper
Mullet
Golden Trevally
Grey Dog Shark
King Mackerel
Greasy Grouper
Shrimp
Sea Crab
400
450
600
1090
1150
1920
2150
2950
10
227
60
90
140
185
218
222
225
235
351
380
NAMES, WEIGHT AND FAT CONTENT OF FISH OF ARABIA GULF COUNTERIES
ϲΑήόϟ΍ΞϴϠΨϟ΍ϙΎϤγ΃ϲϓϥϮϫΪϟ΍ϯϮΘΤϣϭϥίϭϭϢγ΍
Common English
˶Average total
Arabic Name
Name
weigt (g)
ϥίϮϟ΍ςγϮΘϣ
ϲΑήόϟ΍Ϣγϻ΍
ϊ΋Ύθϟ΍ϱΰϴϠΠϧϻ΍ϢγϷ΍
(ϡ΍ήΟ)
1.50
0.70
0.70
1.80
0.66
0.40
1.60
0.35
0.50
1.00
0.80
13.00
1.30
1.10
1.60
1.50
3.90
0.45
1.70
0.27
Fat content of edible
portion (g/100g)
ϥϮϫΪϟ΍ΔΒδϧ
(ϡ΍ήΟ˺˹˹/ϢΟ)
FOOD COMPOSITON TABLES
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
Appendix (2): IODINE CONCENTRATION IN FOODS (µg/1000g)
(ϡ΍ήΟ ˺˹˹˹ /ϡ΍ήΟϭήϜϴϣ)ΔϳάϏϷ΍ξόΑϲϓΩϮ˰ϴϟ΍ΰϴ˰ϛήΗ :(˻)ϢϗέϖΤϠϤϟ΍
Food
˯΍άϐϟ΍
Arabic Name
ϲΑήόϟ΍Ϣγϻ΍
Bread group(all made from local flour)
White
Brown
French
Kubz (Grocery)
Kubz (Traditional)
ξϴΑ΃ΰΒΧ
ήϤγ΃ΰΒΧ
ϲΠϧήϓ΃ΰΒΧ
(ϱΩϮόγ)ϲϠΤϣΰΒΧ
(ϱΩϮόγ)ϲΒόηΰΒΧ
Dairy group
Cheddar Cheese in can (imported)
Bottled cheese spread (imported)
Powder milk (Nido)
Long life milk (Saudia)
Fresh milk (local brand)
Laban (local brand)
Lebneh (local brand)
Egg (local)
Boiled
Vegetables/fruits (local)
Cucumber (from Al-Kharj)
Carrots (from Riyadh)
String beans (from Qassim)
Bell pepper (from Riyadh)
Tomatoes (from Riyadh)
Watermelon (from Qassim)
Green grapes (from Taif)
Dates (Naboot Saif) (from Qassim)
Dates (Sag'ey) (from Qassim)
Dates (Slateen) (from Qassim)
Typical mixed meal
breakfast
Kabsa2
1
Range
ϯΪϤϟ΍
ΰΒΨϟ΍ΔϋϮϤΠϣ
105 ± 51
166 ± 74
180 ± 97
81 ± 28
66 ± 20
(56-180)
(84-237)
(81-270)
(65-110)
(46-96)
ϥΎΒϟϷ΍ΔϋϮϤΠϣ
ΐϠϋϲϓέΪϴηϦΒΟ
ΔϤϳήϛϦϴΟ
(ϭΪϴϧ)έΩϮΑΐϴϠΣ
(ϱΩϮόγ)ΪϣϷ΍ϞϳϮσΐϴϠΣ
(ϱΩϮόγ)ΝίΎσΐϴϠΣ
(ϱΩϮόγ)ϲϠΤϣϦΒϟ
(ϱΩϮόγ)ΔϴϠΤϣΔϨΒϟ
320 ± 180
251 ± 142
76 ± 25
285 ± 132
525 ± 215
915 ± 211
463 ± 172
(137-482)
(109-381)
(63-101)
(150-420)
(300-650)
(750-1110)
(300-641)
(ϱΩϮόγ)ϲϠΤϣξϴΑ
ϕϮϠδϣξϴΑ
373 ± 187
(176-542)
44 ± 15
95 ± 41
31 ± 12
60 ± 18
88 ± 24
31 ±11
17 ± 10
35 ± 12
38 ± 10
41 ± 11
(32-61)
(55-140)
(18-41)
(42-81)
(60-121)
(19-40)
(10-31)
(23-55)
(30-54)
(30-47)
760 ± 200
685 ± 184
733 ± 178
(625-921)
(501-753)
(571-901)
320 ± 153
273 ± 162
(130-471)
(110-444)
(ϱΩϮόγ)Ϫϛ΍Ϯϔϟ΍ϭ Ε΍ϭήπΨϟ΍ΔϋϮϤΠϣ
έΎϴΧ
έΰΟ
˯΍ήπΧΎϴϟϮλΎϓ
ϞϔϠϓ
ϢσΎϤσ
΢Ο
ήπΧ΃ΐϨϋ
ήϤΗ
ήϤΗ
ήϤΗ
Fish
Kanaad, from Arabian Gulf sea
Bayad, from Red Sea
Shaour, from Arabian Gulf sea
Mean ±SD
ϱέΎϴόϤϟ΍ϑ΍ήΤϧϻ΍±
ϙΎϤγϷ΍
(ϲΑήόϟ΍ΞϴϠΨϟ΍)ΪόϨϛ
(ήϤΣϷ΍ήΤΒϟ΍)νΎϴΑ
(ϲΑήόϟ΍ΞϴϠΨϟ΍)ϱήόη
ΔϴϠΤϣΕΎΒΟϭ
έΎτϓ
(ΔϳΩϮόγ)ΔδΒϛ
1. Breakfast: Brown beans + Boiled Egg
2. Kabsa : Rice + Fried chicken + tomatoes
Source :Al- Attas OS and Sulimani RA (1993)
135
FOOD COMPOSITON TABLES
CONCENTRATION OF IODINE IN DRINKS (µg/1000g)
(ϡ΍ήΟ ˺˹˹˹ /ϡ΍ήΟϭήϜϴϣ)ΕΎΑϭήθϤϟ΍΍ξόΑϲϓΩϮ˰˰˰˰ϴϟ΍ΰϴ˰˰ϛήΗ
Drinks
ΕΎΑϭήθϤϟ΍
Arabic Name
ϲΑήόϟ΍Ϣγϻ΍
Tea: (granules)
ϱΎθϟ΍ϕ΍έϭ΃
Lipton
English
Arabic
Sudanese
Tea (liquid)
ϥϮΘΒϴϟϱΎη
ϱΰϴϠΠϧ΍ϱΎη
ϲΑήϋϱΎη
ϲϧ΍ΩϮγϱΎη
(Ϟ΋Ύγ)ϱΎη
(ϥΎΑϭάϟ΍Δόϳήγ)ϞϳϮδϛΎϣΓϮϬϗ
(ΓΎϔμϣ)ϞϳϮδϛΎϣΓϮϬϗ
(ϥΎΑϭάϟ΍Δόϳήγ)ϪϴϓΎϜδϧΓϮϬϗ
ΔϴΑήϋΓϮϬϗ
(ΔϠ΋Ύγ)ΔϴΑήϋΓϮϬϗ
531 ± 175
272 ± 81
260 ± 87
164 ± 84
280
(364-658)
(201-365)
(165-298)
(87-220)
(224-322)
113 ± 41
102 ± 35
85 ± 31
86 ± 34
116
(75-147)
(68-142)
(60-121)
(55-132)
(57-187)
74
30
43
97
41
(42-85)
(20-51)
(38-56)
(65-120)
(30-63)
ΔϔϴϔΨϟ΍ΕΎΑϭήθϤϟ΍
Soft drinks (ug/L)
ϻϮϛϲδΒϴΑ
ϻϮϛϲδΒϴΑΖϳ΍Ω
΍Ϊϧήϴϣ
ϢϴΗ
ϻϮϛΎϛϮϛ
Pepsi
Diet pepsi
Miranda
Teem
Coke
Source:Al-Atta OS and Sulimani RA (1993)
136
Range
ϯΪϤϟ΍
ΓϮϬϘϟ΍ϕϮΤδϣ
Coffee: (granules)
Maxwell (Instant)
Maxwell (Brewed)
Nescaf'e (Instant)
Arabic (Traditional)
Arabian coffee (liquid)
Mean ±SD
ϱέΎϴόϤϟ΍ϑ΍ήΤϧϻ΍±
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
Appendix 3: Cholesterol Content in Foods
Δ˰˰ϳάϏϷ΍ξ˰˰όΑϲϓϝϭήΘ˰˰δϴϟϮϜϟ΍Δ˰Βδ˰ϧ :(˼)Ϣϗέϖ˰ΤϠϣ
Cholesterol (mg/100g)
Food
˯΍ά˰˰˰ϐϟ΍
(ϢΟ ˺˹˹ /ϢΠϠϣ)ϝϭήΘδϴϟϮϛ
Cereal products
ΐϴϠΤϟ΍ΕΎ˰˰ΠΘϨϣ
Sponge cake with fat
260
ϲΠϨϔγ·Ϛόϛ
without fat
130
ϦϫΩϥϭΪΑ
Puddings
ΕΎ˰˰ϳϮϠ˰˰Τϟ΍
Cheesecake
95
ϦΒΠϟΎΑϚόϛ
Custard, egg
100
ξϴΒϟΎΑΩήΘγΎϛ
-made with powder
16
ΓέΩϮΒϟΎΑϩήπΤϣΩήΘγΎϛ
Dumpling
8
ΔϴΑϻί
Ice cream, dairy
21
ΐϴϠΤϟ΍ϦϣήπΤϣϢϳήϛβϳ΁
-non dairy
11
ΐϴϠΤϟ΍ϦϣήπΤϣήϴϏϢϳήϛβϳ΁
Jelly, packet, cubes
0
ΕΎΒόϜϣˬϒϠϐϣˬϲϠϠϴΟ
-made with water
0
˯ΎϤϟΎΑήπΤϣ
-made with milk
16
ΐϴϠΤϟΎΑήπΤϣ
Milk pudding
15
ΐϴϠΤϟ΍ΞϧΩϮΑ
Milk, milk products and egg
ξ˰˰ϴΒϟ΍ϭΐϴ˰˰ϠΤϟ΍ΕΎΠΘϨϣ
Cow milk, fresh, whole
14
(ϢγΪϟ΍ϞϣΎϛ)ΝίΎσϱήϘΑΐϴϠΣ
-fresh, skimmed
2
(ϢγΪϟ΍ϲϟΎΧ)ΝίΎσϱήϘΑΐϴϠΣ
-Evaporated, whole, Un 34
ήϴϏ (ϢγΪϟ΍ϞϣΎϛ)ήΨΒϣϱήϘΑΐϴϠΣ
sweetened
ϰϠΤϣ
-dried, whole
120
(ϢγΪϟ΍ϞϣΎϛ)ϒϔΠϣϱήϘΑΐϴϠΣ
-dried, skimmed
18
(ϢγΪϟ΍ϲϟΎΧ)ϒϔΠϣϱήϘΑΐϴϠΣ
Goat milk
ΰϋΎϤϟ΍ΐϴϠΣ
Butter, salted
230
ΔΤϠϤϣϩΪΑί
Cream, single
66
(Ϫτθϗ)ΔϤϳήϛ
Cheese
ϦΒ˰˰˰˰Πϟ΍ω΍Ϯ˰˰ϧ΃
Chedder type
70
έΪϴηΔϨΒΟ
Edam type
72
ϡ΍Ϊϳ΍ΔϨΒΟ
Cottage cheese
13
ΞΗϮϜϟ΍ΔϨΒΟ
Cream cheese
94
ϢϳήϛϦΒΟ
Processed cheese
88
ϪόϨμϣΔϨΒΟ
Cheese spread
71
ϦϫΪϠϟΔϠΑΎϗϪϨΒΟ
Yogurt, natural
7
ϱήϘΑΐϴϠΣϦϣΏϭέ
Eggs
ξ˰˰˰˰˰˰˰˰˰˰ϴΒϟ΍
Whole, raw
450
ΔϠϣΎϛΔπϴΑ
White, raw
0
ξϴΒϟ΍νΎϴΑ
Yolk, raw
1260
(΢Ϥϟ΍)ξϴΒϟ΍έΎϔλ
Egg, boiled
450
ϕϮϠδϣξϴΑ
ϦϫΪϟ΍ΔϴϤϛϰϠϋϝϭήΘδϴϟϮϜϟ΍ΔΒδϧΪϤΘόΗ)
ϲϠϘϣξϴΑ
(ϲϠϘϟ΍ϲϓΔϣΪΨΘδϤϟ΍
(Cholesterol content will depend
-fried
on the fat used for frying)
Egg and Cheese dishes
ξ˰˰˰ϴΒϟ΍ϭϦΒ˰˰˰Πϟ΍ϕΎ˰˰Βσ΃
Pizza, cheese and tomato
20
ϢσΎϤτϟ΍ϭϦΒΠϟΎΑˬ΍ΰΘϴΒϟ΍Γήϴτϓ
Meat
ϡϮΤ˰˰˰Ϡϟ΍
Beef; raw, lean and fat
65
ϱήϘΑϢΤϟ
-Lean only
59
ϢγΪϟ΍ϞϴϠϗˬϱήϘΑϢΤϟ
137
FOOD COMPOSITON TABLES
Food
-Cooked, lean and fat
- Cooked,Lean only
Lamb: raw, lean and fat
-Lean only
-Cooked, lean and fat
- Cooked, Lean only
Chicken: raw, light meat
-dark meat
-boiled, light meat
-boiled, dark meat
-roasted, light meat
- roasted, dark meat
Cholesterol (mg/100g)
(ϢΟ ˺˹˹ /ϢΠϠϣ)ϝϭήΘδϴϟϮϛ
82
82
78
79
110
110
69
110
80
110
74
120
˯΍ά˰˰˰ϐϟ΍
ΥϮΒτϣϱήϘΑϢΤϟ
ϢγΪϟ΍ϞϴϠϗˬΥϮΒτϣϱήϘΑϢΤϟ
ϞϤΤϟ΍ϢΤϟ
ϢγΪϟ΍ϞϴϠϗˬϞϤΤϟ΍ϢΤϟ
ΥϮΒτϣϞϤΣϢΤϟ
ϢγΪϟ΍ϞϴϠϗˬΥϮΒτϣϞϤΣϢΤϟ
ξϴΑϷ΍ϢΤϠϟ΍ˬΝΎΟΪϟ΍ϢΤϟ
Ϧϛ΍Ϊϟ΍ϢΤϠϟ΍
ϕϮϠδϣˬξϴΑϷ΍ΝΎΟΪϟ΍ϢΠϟ
ϕϮϠδϣˬϦϛ΍Ϊϟ΍ΝΎΟΪϟ΍ϢΤϟ
ϱϮθϣˬξϴΑϷ΍ΝΎΟΪϟ΍ϢΤϟ
ϱϮθϣˬϦϛ΍Ϊϟ΍ΝΎΟΪϟ΍ϢΤϟ
Offal
ϥ΍Ϯϴ˰˰ΤϠϟΔϴϠΧ΍Ϊ˰ϟ΍˯Ύ˰θΣϷ΍
Brain, calf and lamb, raw
2200
Ϟ˰˰˰ϤΤϟ΍ϭϞΠόϟ΍Φϣ
-calf, boiled
3100
ϕϮ˰˰ϠδϣϞΠϋΦϣ
-lamb, boiled
2200
ϕϮϠδϣϑϭή˰˰ΧΦϣ
Heart: lamb, raw
140
ϑϭή˰˰˰˰Ψϟ΍ΐϠ˰˰˰ϗ
Kidney: lamb, raw
400
ϑϭή˰˰˰˰Ψϟ΍Δ˰˰˰ϴϠϛ
-fried
610
ΔϴϠϘϣˬϑϭήΨϟ΍ΔϴϠϛ
Liver: calf, raw
370
Ϟ˰˰˰˰˰Πόϟ΍ΓΪΒϛ
-fried
330
ΔϴϠϘϣˬϞΠόϟ΍ΓΪΒϛ
Chicken, raw
380
ΝΎ˰ΟΪϟ΍ΓΪΒϛ
-fried
350
ΔϴϠϘϣˬΝΎΟΪϟ΍ΓΪΒϛ
lamb, raw
430
ϑϭήΨϟ΍ΓΪΒϛ
-fried
400
Δ˰˰ϴϠϘϣˬϑϭή˰Ψϟ΍ΓΪΒϛ
Tongue: lamb, raw
180
ϑϭή˰˰˰˰˰˰Ψϟ΍ϥΎ˰˰˰δϟ
Fish
ϙΎ˰˰˰˰˰˰˰˰˰˰˰˰˰ϤγϷ΍
Cod: fresh, raw
50
ΝίΎ˰˰˰˰˰˰˰σˬΪϘϟ΍ϚϤγ
Mackerel: raw
80
Ϟ˰˰˰˰˰˰˰˰ϳήϛΎϤϟ΍ϚϤγ
Salmon: raw
70
ΝίΎ˰˰˰˰˰˰˰˰˰σϥϮϤϟΎγ
-canned
90
ΐϠ˰˰˰˰˰όϣϥϮϤϟΎγ
Sardines: canned in oil
Ζϳΰϟ΍ϲϓΐϠόϣϦϳΩήγϚϤγ
-fish only
100
ςϘϓϚϤγ
-fish plus oil
80
ΖϳίϊϣϚϤγ
canned in tomato sauce
100
ϢσΎϤτϟ΍ΔμϠλϲϓΐϠόϣϦϳΩήγ
Tuna: canned in oil
65
Ζϳΰϟ΍ϲϓΔΒϠόϣΔϧϮΗ
Crustacea
Δϳή˰˰˰˰˰˰˰θϘϟ΍ϙΎϤγϷ΍
Crab: fresh
100
ΝίΎσˬ (ΐϗΎΒϗ)ήΤΒϟ΍ϥΎσήγ
-canned
100
ΐϠόϣˬ(ΐϗΎΒϗ)ˬήΤΒϟ΍ϥΎσήγ
Prawns
200
ϥΎ˰˰˰˰˰˰˰˰˰˰˰˰ϴΑέ
Oysters: raw
50
έΎ˰˰˰˰˰˰˰˰˰˰˰˰˰Τϣ
Fish products
ϙΎϤ˰˰˰˰γϷ΍ΕΎΠΘϨϣξόΑ
Fish fingers, frozen
50
ΓΪϤΠϣˬϚϤγϊΑΎλ΃
fried
50
ΔϴϠϘϣˬϚϤγϊΑΎλ΃
Source: Paul, A.A. and Southgate, D.A.T. (1979): McCance and Widdowson's the
Composition of Food. 4th revised edition. HMSO, U.K.
138
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
Appendix (4): INDEX OF SCIENTIFIC NAMES OF FOODS
ΔϳάϏϸϟΔϴϤϠόϟ΍˯ΎϤγϷ΍αήϬϓ˽ϢϗέϖΤϠϣ
COMMON NAME
ARABIC NAME
SCIENTIFIC NAME
ϱΰϴϠΠϧϻ΍Ϣγϻ΍
ϲΑήόϟΎΑϢγϻ΍
ϲϤϠόϟ΍Ϣγϻ΍
CEREAL AND CEREAL
PRODUCTS
Barley
Corn (maize)
Rice
Sago
Wheat
Shair
Dhurah
Ruz
Neeshah sago
Qamh
Hordeum vulgare
Zea mays
Oryza sativa
Ipomoea
Triticm vulgare
FRUIT
Almond, green
Apple
Apricot, dried
Apricot, fresh
Banana
Lawz akhdar
Tuffah
Mishmish mjafaf
Mishmish Tazah
Moze
Blackberry
Cherry
Citron
Dates
Figs, fresh
Grapefruit
Grapes
Guava
Lemon
Lemon, sweet
Loquat
Mandarin
Mango, ripe
Melon, sweet
Mulberry
Nabk
Orange
Papaya, ripe
Peach
Pear
Pineapple
Plum
Pomegranate
Quince
Raspberry
Sapota
Strawberry
Tamarind
Water melon
Ullayq (Tut)
Karaz
Kibbad, Turang
Balah
Teen mjafaf
Grapefruit
Enab
Guwafah safra
Laymun
Laymum helou
Akidinya
Yusef afandi
Mango
Shammam
Tut aswad, Tut sahmi
Nabk
Burtukal
Papaya
Khawka
Ingass (Khumethra)
Ananas
Barkook
Rumman
Safargal
Tut-el-ullayq
Chickoo
Frawlah, shulayq
Tamr hindi
Battikh (jaah)
Prunus amygdalus
Malus sylvestris
Prunus armeniaca
Prunus armeniaca
Musa nana var.
Kavendishi
Rubus spp
Prunus avium
Citrus medica
Phoenix dactylifera
Ficus carica
Citrus paradisi
Vitis vinifera
Psidium guajava
Citrus limon
Citrus limetta
Eriobotrya japonica
Citrus deliciosa
Mangifera indica
Cucumis melo
Morus nigra
Citrus aurantium
Carica papaya
Prumus persica
Pyrus communis
Ananas comosus
Prumus domestica
Punica granatum
Cydonia oblonga
Rubus idaeus
Arhras sapota
Fragaria chiloensis
Tamarindus indica
Citrulla vulgaris
139
FOOD COMPOSITON TABLES
140
ARABIC NAME
ϲΑήόϟΎΑϢγϻ΍
COMMON NAME
ϱΰϴϠΠϧϻ΍Ϣγϻ΍
VEGETABLES
Avocado
Basil
Beans, broad
Beans, green
Beet root
Brussels sprouts
Afocado
Rayhan
Ful
Lubya khadra
Shamander
Koronb bruksel
Cabbage
Malfuf
Carrot
Cauliflower
Gazar
Qarnabit
Celery
Karafs
Chard swiss
Salq
Chicory, common
Chives
Coriander
Cucumber
Dandelion greens
Egg plant (Aubergine)
Fenugreek
Hindbe
Qurrat asbani (Banger)
Kuzbarah
Khiyar
Hindbe barri
Badhinjan
Helba
Garlic bulbs
Grape leaves
Leek
Lettuce
Thum
Warak enab
Bassal
Khass
Mint
Okra
Olive
Onion
Parsley, curly
Peas garden
Pepper
Potato, white
Pumpkin
Purslane
Radish
Spinach
Squash, summer
Sugar beet
Na Na
Bamyah
Zaytun aswad
Bassal
Bagdunes
Bazzelah
Fulful
Batatah
Qar' maghrabi (Pouper)
Baklah
Fugl ahmer
Sabanekh
Kusa
Kassab sukkar
Sweet potato, pale
Thyme
Tomato
Turnip
Batatah hulwah
Zatar farisi
Tamatem
Lift
SCIENTIFIC NAME
ϲϤϠόϟ΍Ϣγϻ΍
Persea americana
Ocimum basilicum
Vicia foba
Phaseolus vulgaris
Beta vulgaris
Brassica oleracea
var. gemmifera
Brassica oleracea
var. capitata
Daucus carota
Brassica oleracea
var. botrytis
Apium graveolens
var. dulce
Beta vulgaris
var. cicla
Cichorium intybus
Allium scheonoprasum
Coriandrum sativum
Cucumis sativus
Taraxacum officinale
Solanum melongena
Trigonella foenumgraecum
Allium sativum
Vitis vinifera
Allium porrum
Lactuca sativa
var. longifolia
Mentha spp
Hibiscus esculentus
Olea europaea
Allium cepa
Petroselinum crispum
Pisum sativum
Capsicum frutescens
Solanum tuberosum
Cucurbita pepo
Portulaca oleracea
Raphanus sativus
Spinacia oleracea
Cucurbita pepo vars.
Beta vulgaris
var. ropa
Ipomoea batatas
Thymus spp
Lycopersicum esculentum
Brassica campestris
var. rapa
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
ARABIC NAME
ϲΑήόϟΎΑϢγϻ΍
COMMON NAME
ϱΰϴϠΠϧϻ΍Ϣγϻ΍
Sweet potato, pale
Thyme
Tomato
Batatah hulwah
Zatar farisi
Tamatem
Turnip
Lift
LEGUMES
Beans, broad (horse)dry
Beans, fresh (common)
Black-eyed beans
Chick pea
Cowpea
Lentils
Mungo bean
NUTS AND SEEDS
Acorn
Almonds
Cashew nuts
Chestnut
Coconut
Hazel nut
Peanut (ground nut)
Pine nuts
Pistachio nuts
Pumpkin seed
Roasted hulled chick peas
Salted pistachio nuts
Sesame seed
Sunflower seed
Walnut
Water melon seeds
FISH
Crab
Hammam
Hamour
Kanad
Maid
SCIENTIFIC NAME
ϲϤϠόϟ΍Ϣγϻ΍
Ipomoea batatas
Thymus spp
Lycopersicum
esculentum
Brassica campestris
var. rapa
Ful nashef
Lubya nashef
(Fasulyah nashef)
Lobia'
Himmos (Nekhee)
Lubya baladi
Adas
Mash
Vicia faba
Phaseolus vulgaris
Ballut
Lawz
Habb baladher
(Kashew)
Kastana
Gawz-el-hind
Bunduq
Ful sudani
Sanawber
Fustuk halabi
Bzr qar'-magabi
Bzr el-himus
Fustuk halabi mumalah
Simsim
Bzr abbad el-shams
Gawz
Bzr battikh
Quercus spp.
Prunus amygdalus
Anacardium occidentale
Saratan el-Bahar
(Kabaked)
Blackbanded Trevally
Grouper
Narrow-barred Spanish
Mackerel
Diamond Mullet
Portunus pelagicus
Cicer arietinm
Vigna sinensis
Lens esculenta
Vigna mungo
Castanea sativa
Cocos nucifera
Corylus colurna
Arachis hypogaea
Pinus pinea
Pistacia vera
Cucurbita spp.
Cicer arietium
Pistacia vera
Sesamum orientale
Helianthus annuus
Fuglan regia
Citrullus vulgaris
Seriolinea nigrofasciata
Epinephelus suillus˵
Scomberomorus
commerson
Liza alata
141
FOOD COMPOSITON TABLES
COMMON NAME
ϱΰϴϠΠϧϻ΍Ϣγϻ΍
Qurqufan
Safai
SCIENTIFIC NAME
ϲϤϠόϟ΍Ϣγϻ΍
Rhabdosorgus haffara
Siganus canaliculatus
Shari
Yanam
Shrimp
ARABIC NAME
ϲΑήόϟΎΑϢγϻ΍
Haffara Bream
Pearlspotted
Rabbitfish
Sporgled Emperor
Grey Grunt
Rebian
SPICES AND CONDIMENTS
Cardamom, dried seed
Chillies, dry
Cinnamon bark
Hab el hal
Fulful har jaaf
Qirfah
Cloves, dry
Cumin, seeds
Ginger, fresh
Ginger root, Mace
Mace
Nutmag
Pepper, dry
Saffron
Tumeric
Qurunfil jaaf
Kamun
Zangabil
Gedder El-Zangabil
Bisbare besbasah
Gawz ek tib
Fulful aswad
Zaffaran
Kurkum
Elettaria cardamomum
Capsicum annuum
Cinnamomum
zeylaniucm
Eugenia caryophyllata
Cuminum cyminum
Zingiber officinale
Zingiber officinale
Myristica fragrans
Myristica fragrans
Piper nigrum
142
Lethrinus nebulosus
Plectorhinchus sordidus
Penaeus Latisulcatus,
and Metapenaeus. sp.
Curcuma domestica
‫ﻏــﺬﻳﺔ اﻟـﺸـﺎﺋﻌـــﺔ‬,‫ﺟــﺪاول ﺗــﺮﻛــﻴــﺐ ا‬
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143
FOOD COMPOSITON TABLES
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