Nutritive value of various breads in Saudi Arabia |
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| Authors: | I.S. Al-Kanhal A.I. Al-Mohizea M. Al-Othaimeen M.A. Akmal Khan |
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| Affiliation: | 1. Department of Community Health, College of Applied Medical Sciences,;2. Department of Food Science, College of Agriculture, King Saud University, PO Box 10219, Riyadh 11433 and;3. Research Centre, King Faisal Specialist Hospital, Riyadh, Saudi Arabia |
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| Abstract: | The nutritive value of nine Saudi breads prepared from wheat, millet and corn were measured chemically by proximate, minerals and vitamins analyses. On fresh weight basis, the bread contained 26.4-44.7% moisture, 6.6-10.4% protein, 0.4-2.4% fat, 40.2-60.6% available carbohydrates, 1.8-5.7% dietary fibre, 0.6-2.4% ash and 190-273 Kcal (metabolizable) per 100 g. All the breads were low in Ca (2.2-12.5mg/100 g), P ranged from 41.9-320.8, Na 83.2-794.6, K 0.7-224.2 and Fe 1.6-7.8mg/100 g. The contents of vitamin A (RE), thiamin and riboflavin ranged from 0-145mug, 0.01-0.26mg, 0.02-0.13 mg/100g respectively. The bread contributed 12-18, 2-8 and 77-84% of the total food energy from protein, fat and carbohydrates respectively. Wheat bread (355 g/head/day) provided 45 and 61% of energy and protein requirements respectively at national level per person per day. |
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