Article ID Journal Published Year Pages File Type
6403780 LWT - Food Science and Technology 2014 7 Pages PDF
Abstract
The nutritional composition of the cooked samples was 15.5-92.0 g/100 g, for moisture; 0.7-3.2 g/100 g, for protein; 0.1-25.0 g/100 g, for total fat; and 5.0-62.0 g/100 g, for total carbohydrates. Fatty acids profile and vitamin E amount reflected the type of fat used. All samples were poor in vitamin B12 (0.3-0.8 μg/100 g). Boiled rice presented the highest Phe content: 50.3 mg/g of protein. These data allow a more accurate calculation of the diet portions to be ingested by the patients according to their individual tolerance.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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