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Nutritive value of middle eastern foodstuffs. I.—Composition of fruits and vegetables grown in Lebanon
Author(s) -
Simaan F. S.,
Cowan J. W.,
Sabry Z. I.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740151109
Subject(s) - middle east , food science , potency , composition (language) , vitamin , phosphorus , chemistry , biology , geography , biochemistry , linguistics , philosophy , archaeology , organic chemistry , in vitro
Proximate composition, energy, calcium, phosphorus and iron contents and vitamin A potency were determined on locally available varieties of 31 different fruits and 49 different vegetables grown in Lebanon. Among certain varieties, considerable variations were observed, especially in mineral content and vitamin A potency. The values obtained agree, in general, with data available from other countries of the Middle East.