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Nutritive value of middle eastern foodstuffs. II. —Composition of pulses, seeds, nuts and cereal products of Lebanon
Author(s) -
Kuzayli M. V.,
Cowan J. W.,
Sabry Z. I.
Publication year - 1966
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.2740170208
Subject(s) - riboflavin , food science , composition (language) , thiamine , niacin , phosphorus , food composition data , chemistry , proximate , nutrient , biochemistry , orange (colour) , philosophy , linguistics , organic chemistry
Values were determined for proximate composition and for the energy, calcium, phosphorus, iron, thiamine, riboflavin and niacin content of locally available varieties of pulses, seeds, nuts, grains and grain products. The importance of these foods in the Lebanese diet is discussed.