Chemical composition of some ready‐to‐eat meals consumed in Qatar

J.H. Al‐Jedah (J.H. Al‐Jedah is based at the Food Control Laboratory, Doha, Qatar.)
R.K. Robinson (R.K. Robinson is based in the Department of Food Science and Technology, University of Reading, Reading, UK.)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 December 2000

Abstract

Ready‐to‐eat meals, such as pizzas and filled rolls, purchased from “take‐away” outlets in Qatar were found to contain sufficient protein in the form of meat, fish or cheese to supply approximately 50 per cent of the recommended daily intake (RDI) for a young adult male. Sufficient energy to utilise this protein was provided in the form of associated fat or carbohydrates. The same foods also make a contribution to the daily requirements for minerals like zinc and iron but, while the calcium content of pizzas was reasonably consistent (approximately 50 per cent RDI), the filled rolls were much more variable. Potassium was identified as a major deficiency along with, to a lesser extent, magnesium, and even the best pizza provided only approximately 20 per cent of recommended intake of dietary fibre.

Keywords

Citation

Al‐Jedah, J. and Robinson, R. (2000), "Chemical composition of some ready‐to‐eat meals consumed in Qatar", Nutrition & Food Science, Vol. 30 No. 6, pp. 300-304. https://doi.org/10.1108/00346650010352889

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MCB UP Ltd

Copyright © 2000, MCB UP Limited

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