The nutritive value of selected commonly consumed Kuwaiti dishes

Abstract

The nutritive value of 33 dishes commonly consumed in the state of Kuwait was analyzed. On a fresh weight basis, the moisture content of the dishes ranged from 0.29% to 94.37%, protein content from 0.65% to 24.80%, and fat content from 0.03% to 59.22%. The crude fiber ranged from a low value of 0.04% to a maximum of 2.31%; with the exception of four dishes—Sw-20 (Samsamia), Sw-26 (Harda), V-31 (Hameesat Mushroom), V-32 (Hameesat Fagae)—all dishes had a low fiber level, <1 g/100 g. The ash content ranged from 0.09% to 3.66%. Carbohydrate showed a variation between 3.98% and 81.37%; the highest carbohydrate values were in sweets and rice-based dishes, while the lowest values were in soup and cheese dishes. The energy content of the dishes varied between 19 and 675 kcal/100 g (80–2,823 kJ/100 g). The dishes contributed 5–90%, 1–46% and 1–83% of the total food energy from carbohydrate, protein and fat, respectively.

Keywords::

• Nutritive value
• protein
• crude fiber
• ash
• energy

Acknowledgements

The authors extend their sincere thanks to the Ministry of Health for its financial support, and to the management of the Kuwait Institute for Scientific Research for its continued support and encouragement.