%0 Journal Article %1 citeulike:13156350 %A Habib, Hosam M. %A Ali, Habiba I. %A Ibrahim, Wissam H. %A Afifi, Hanan S. %D 2011 %I Routledge %J Ecology of Food and Nutrition %K citeulikeExport diet, united\_arab\_emirates %N 6 %P 526--538 %R 10.1080/03670244.2011.620880 %T Nutritional Value of 10 Traditional Dishes of the United Arab Emirates %U http://dx.doi.org/10.1080/03670244.2011.620880 %V 50 %X In the present study, 10 traditional dishes commonly consumed in the United Arab Emirates (U.A.E.) were chemically analyzed for proximate composition and mineral content. In addition, exchange lists for meal planning were developed for those dishes. Significant variations in nutritional value were found among the dishes. Protein content was lowest in chicken harese (3.33\%) and highest in maleh (23.57\%). The fat content ranged from 1.19\% in ragag bread to15.47\% in legemat (a sweet dish) while carbohydrate levels ranged from traces in maleh to 76.83\% in ragag bread. Significant variations were also observed in major elements and trace elements among the dishes. Data from this study will be useful in calculating nutrient contributions from common traditional dishes in the U.A.E. as well as in planning normal and therapeutic diets. Further studies on the nutritional contributions of other traditional dishes in the U.A.E. are needed.

@article{citeulike:13156350, abstract = {{In the present study, 10 traditional dishes commonly consumed in the United Arab Emirates (U.A.E.) were chemically analyzed for proximate composition and mineral content. In addition, exchange lists for meal planning were developed for those dishes. Significant variations in nutritional value were found among the dishes. Protein content was lowest in chicken harese (3.33\%) and highest in maleh (23.57\%). The fat content ranged from 1.19\% in ragag bread to15.47\% in legemat (a sweet dish) while carbohydrate levels ranged from traces in maleh to 76.83\% in ragag bread. Significant variations were also observed in major elements and trace elements among the dishes. Data from this study will be useful in calculating nutrient contributions from common traditional dishes in the U.A.E. as well as in planning normal and therapeutic diets. Further studies on the nutritional contributions of other traditional dishes in the U.A.E. are needed.}}, added-at = {2019-03-31T01:14:40.000+0100}, author = {Habib, Hosam M. and Ali, Habiba I. and Ibrahim, Wissam H. and Afifi, Hanan S.}, biburl = {https://www.bibsonomy.org/bibtex/2f585e290044633711e18deb642ecf519/dianella}, citeulike-article-id = {13156350}, citeulike-linkout-0 = {http://dx.doi.org/10.1080/03670244.2011.620880}, citeulike-linkout-1 = {http://www.tandfonline.com/doi/abs/10.1080/03670244.2011.620880}, day = 1, doi = {10.1080/03670244.2011.620880}, interhash = {64ea4926de39f39cfb7e5d61e596b3ca}, intrahash = {f585e290044633711e18deb642ecf519}, journal = {Ecology of Food and Nutrition}, keywords = {citeulikeExport diet, united\_arab\_emirates}, month = nov, number = 6, pages = {526--538}, posted-at = {2014-05-01 14:10:01}, priority = {2}, publisher = {Routledge}, timestamp = {2019-03-31T01:16:26.000+0100}, title = {{Nutritional Value of 10 Traditional Dishes of the United Arab Emirates}}, url = {http://dx.doi.org/10.1080/03670244.2011.620880}, volume = 50, year = 2011 }