Proximate and mineral compositions of local Kuwaiti fast foods

Abstract

Twenty local fast foods that are based on traditional foods consumed in the Middle East were investigated for their proximate and mineral composition and nutritional quality. Proximate composition of edible portion was as follows (g/100 g): moisture 25.5–58.6, protein (Nx6.25) 4.8–14.4, fat 1.2–20.7, carbohydrate (by difference) 28.8–54.7, crude fibre 0.1–1.1, ash 1.1–2.4 and total energy (per 100 g) 701–1596 kJ (167–380 cals). Analysis of mineral elements indicated the following concentrations (mg/100 g): sodium 248–579, potassium 139–332, calcium 24.1–152.3, phosphorus 35.1–118.1, magnesium 25.1–58.7, iron 0.66–9.71, zinc 0.33–1.23, copper 0.11–0.21 and manganese 0.20–0.50. These results are discussed in comparison with reported values of the same nutrients for western type fast foods. The nutritional quality was assessed by comparing the data with Recommended Dietary Allowances for U.S. populations set by the U.S. Food and Nutrition Board.