Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1218582 | Journal of Food Composition and Analysis | 2012 | 7 Pages |
The main aim of this study was to provide new and reliable food composition data on carotenoids and retinol in South Asian Foods for the United Kingdom's national database. A total of 38 commonly consumed foods were analysed using HPLC and accredited methods of analyses. Palak paneer (spinach and soft Indian cheese) contained the highest levels of β-carotene (4066 μg/100 g) followed by gajjeralla (carrot based sweet, 2324 μg/100 g) and saag (mixed green leafy vegetables), which contained 1514 μg/100 g, whilst retinol was present in only a few foods, with ghee being the major source (968 μg/100 g). Meat dishes contained higher amounts of lycopene (up to 1140 μg/100 g in chicken balti) than vegetable or dhal dishes (highest in palak paneer 317 μg/100 g), because of larger quantities of tomatoes used in meat curries. A variety of ethnic vegetables (green leafy vegetables and other coloured vegetables), namely legumes/dhal, tomatoes and coriander, were identified to be the major ingredients containing carotenoids. These new data can be used in future diet and nutrition surveys, as well as to identify carotenoid-rich foods for dietary programs.
► New data on retinol and carotenoids in South Asian foods. ► Data was obtained using accredited methods and quality control procedures. ► Food sources of carotenoids were identified. ► Ethnic food ingredients with carotenoids have potential for developing new healthy food.