Recipe calculation of six Iranian Egg-based Dishes (KuKu)

Nutrient content of six Iranian egg- based dishes (KuKu) was estimated by recipe calculation method. Kuku dishes were prepared by mixing vegetables and herbs such as cauliflower, eggplant, green beans, green herbs and leafy vegetables, potatoes, and zucchini with eggs and seasonings through frying both sides over low heat. Proximate composition of 100 g edible part of dishes was: 45.22 - 75.61 g Water, 1.54 - 2.10 g Ash, 4.84 - 6.98 g protein, 12.28 - 37.78 g total fat, 3.83 -17.75 g carbohydrate, 1.3 - 3.82 g dietary fiber, 0.62 - 4.64 g total sugar, and 148.18 - 391.54 Kcal energy. The dishes also contain 307.01 - 463.17 mg sodium, 1.79 - 3.67 g saturated fat, 0.22 -0.81 g trans-fat, and 99.64 - 173.77 mg cholesterol. Cooking yield factors of dishes were between 0.48 and 0.86.