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Abstract
An evaluation of seven confectionery items commonly consumed in the Arabian Gulf region is presented with regard to their nutritional profiles. The foods contained 1.1–17.3% (N × 6.25) protein, 41.8–81.2% carbohydrate and 6.3–38.8% w/w fat. Some dominant minerals were sodium (685–6152 ppm), potassium (237–9507 ppm) and magnesium (68–1650 ppm). β sitosterol ranged between 4.4–95.9 mg/100g, and cholesterol was high (55.0 mg/100g) in the sesame based sweet. The prominent fatty acids were oleic (31.5–54.8 mg/100g) and linoleic acid (16.5–52.9 mg/100g). Regional dietary guidelines should take into consideration the nutritive value and health aspects of traditional confections which should be consumed in moderation, due to their high content of fat, cholesterol and sugar.