Nutritional evaluation of some legume-based dishes consumed in Saudi Arabia

Chemical composition and nutritional quality of five Saudi dishes based on legumes were evaluated. On fresh weight basis, the dishes contained 35.3-78.1% moisture, 4.4-10.2% protein (NX6.25), 1.2-19.1% fat, 8.0-24.8% carbohydrates, 2.4-7.7% dietary fibre, 1.4-2.9% ash and 71-311 Kcal (297-1301KJ) per 100g dish. The contents of vitamin A (retinol equivalent), thiamin, riboflavin and vitamin C ranged from 85-378 mu g, 0.01-0.12mg, 0.02-0.46mg and 0.3-1.2mg per 100g respectively. The mineral contents (mg/100g) were calcium 2.1-22.1, phosphorus 49.1-330.3, iron 1.1-13.3, sodium 348.3-1356.9, End potassium 119.1-624.8. The dishes contributed 13-25%, 15-64% and 16-60% of the total food energy from protein, fat and carbohydrates respectively. Most of the dishes were good sources of dietary fibre, vitamin A and iron.