The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action.
Traditional Lebanese cuisine is based on traditional dishes, where Arabic sweets play an important role in daily consumption. This study focuses on the evaluation of total fibers and trace elements, especially vitamins A, D, E, and C of traditional foods and Arabic sweets commonly consumed in Lebano...
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| Format: | Article |
| Language: | English |
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Public Library of Science (PLoS)
2024-01-01
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| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0312429 |
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| author | Maha Hoteit Edwina Zoghbi Alissar Rady Iman Shankiti Yonna Sacre Lara Hanna-Wakim Rana Mahfouz Carla Ibrahim Ayoub Al-Jawaldeh |
| author_facet | Maha Hoteit Edwina Zoghbi Alissar Rady Iman Shankiti Yonna Sacre Lara Hanna-Wakim Rana Mahfouz Carla Ibrahim Ayoub Al-Jawaldeh |
| author_sort | Maha Hoteit |
| collection | DOAJ |
| description | Traditional Lebanese cuisine is based on traditional dishes, where Arabic sweets play an important role in daily consumption. This study focuses on the evaluation of total fibers and trace elements, especially vitamins A, D, E, and C of traditional foods and Arabic sweets commonly consumed in Lebanon by chemical analysis. A total of thirty types of Arabic sweets were chosen from reputable confectionery establishments, while thirty varieties of traditional Lebanese dishes were collected from central kitchens in the main Lebanese governorates. It was discovered that 23% percent of Arabic sweets and 30% of traditional dishes were rich in total dietary fiber. Moreover, Arabic sweets had trace amounts of vitamin A, vitamin E, and vitamin C. In specific sweets, vitamin A content showed variability, with values ranging from 8ug to 15 ug per 100 g of edible portions. Most of the traditional dishes contained traces of vitamin C. However, Tabboula stood out as the only dish that contributed to over 23% of the recommended daily value for vitamin C. Trace amounts of vitamins A, D, E, and C were present in almost all traditional Lebanese foods and Arabic sweets. This study revealed that these foods lack essential micronutrients and total dietary fibers. |
| format | Article |
| id | doaj-art-d985fca37a564ea9be658346a6717c2c |
| institution | OA Journals |
| issn | 1932-6203 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj-art-d985fca37a564ea9be658346a6717c2c2025-08-20T02:22:21ZengPublic Library of Science (PLoS)PLoS ONE1932-62032024-01-011910e031242910.1371/journal.pone.0312429The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action.Maha HoteitEdwina ZoghbiAlissar RadyIman ShankitiYonna SacreLara Hanna-WakimRana MahfouzCarla IbrahimAyoub Al-JawaldehTraditional Lebanese cuisine is based on traditional dishes, where Arabic sweets play an important role in daily consumption. This study focuses on the evaluation of total fibers and trace elements, especially vitamins A, D, E, and C of traditional foods and Arabic sweets commonly consumed in Lebanon by chemical analysis. A total of thirty types of Arabic sweets were chosen from reputable confectionery establishments, while thirty varieties of traditional Lebanese dishes were collected from central kitchens in the main Lebanese governorates. It was discovered that 23% percent of Arabic sweets and 30% of traditional dishes were rich in total dietary fiber. Moreover, Arabic sweets had trace amounts of vitamin A, vitamin E, and vitamin C. In specific sweets, vitamin A content showed variability, with values ranging from 8ug to 15 ug per 100 g of edible portions. Most of the traditional dishes contained traces of vitamin C. However, Tabboula stood out as the only dish that contributed to over 23% of the recommended daily value for vitamin C. Trace amounts of vitamins A, D, E, and C were present in almost all traditional Lebanese foods and Arabic sweets. This study revealed that these foods lack essential micronutrients and total dietary fibers.https://doi.org/10.1371/journal.pone.0312429 |
| spellingShingle | Maha Hoteit Edwina Zoghbi Alissar Rady Iman Shankiti Yonna Sacre Lara Hanna-Wakim Rana Mahfouz Carla Ibrahim Ayoub Al-Jawaldeh The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action. PLoS ONE |
| title | The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action. |
| title_full | The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action. |
| title_fullStr | The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action. |
| title_full_unstemmed | The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action. |
| title_short | The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action. |
| title_sort | dietary fiber and micronutrient composition of traditional foods from lebanon and their contribution to dietary adequacy a call for action |
| url | https://doi.org/10.1371/journal.pone.0312429 |
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