Nutritive value of middle eastern foodstuffs. II.—Composition of pulses, seeds, nuts and cereal products of Lebanon
- 1 February 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (2) , 82-84
- https://doi.org/10.1002/jsfa.2740170208
Abstract
Values were determined for proximate composition and for the energy, calcium, phosphorus, iron, thiamine, riboflavin and niacin content of locally available varieties of pulses, seeds, nuts, grains and grain products. The importance of these foods in the Lebanese diet is discussed.This publication has 5 references indexed in Scilit:
- Nutritive value of middle eastern foodstuffs. I.—Composition of fruits and vegetables grown in LebanonJournal of the Science of Food and Agriculture, 1964
- Dietary Survey in Rural LebanonJournal of the American Dietetic Association, 1964
- Evaluation of Protein in Middle Eastern DietsJournal of Nutrition, 1963
- Composition of edible wild plants of lebanonJournal of the Science of Food and Agriculture, 1963
- Nutrition in the Near EastJournal of the American Dietetic Association, 1954