Table 1.
Fatty acid ratios and total fatty acid mean values in 100 g of edible portions of traditional dishes and the percentage of their daily contribution in a 2000 Kcal-diet.
| Dish | Mean Values | Mean Values | Mean Values | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Amounts in 100 g of Edible Portions | Percentage of Daily Contribution in 2000 Kcal Diet |
Fatty Acid Ratios | ||||||||||
| Fat | SFA | MUFA | PUFA | Fat | SFA | MUFA | PUFA | P:S | M:S | P:M | P:M:S | |
| Baba ghanouj | 9.4 | 4.3 | 4.2 | 0.7 | 12.1 | 21.9 | 9.5 | 5.8 | 0.1 | 0.9 | 0.1 | 0.1:0.9:1 |
| Batata mahchi | 1.2 | 0.5 | 0.3 | 0.2 | 1.5 | 2.8 | 0.8 | 1.9 | 0.4 | 0.6 | 0.6 | 0.4:0.6:1 |
| Borgul bi banadoura | 5 | 2.4 | 1.6 | 0.9 | 6.4 | 12.3 | 3.6 | 6.9 | 0.3 | 0.6 | 0.5 | 0.3:0.6:1 |
| Chichbarak | 4.6 | 3.1 | 1 | 0.3 | 5.9 | 15.9 | 2.3 | 2.5 | 0.1 | 0.3 | 0.3 | 0.1:0.3:1 |
| Falafel | 11.7 | 4.4 | 5.4 | 1.7 | 15 | 22.4 | 12.2 | 13.6 | 0.3 | 1.2 | 0.3 | 0.3:1.2:1 |
| Fatayer sabanikh | 11.1 | 2.5 | 4 | 4.5 | 14.3 | 12.7 | 9.2 | 34.7 | 1.7 | 1.6 | 1.1 | 1.7:1.6:1 |
| Fattat Hommos | 7 | 3.6 | 2.8 | 0.5 | 9 | 18 | 6.4 | 4.3 | 0.1 | 0.7 | 0.2 | 0.1:0.7:1 |
| Fattoush | 2.4 | 1.7 | 0.9 | 0.2 | 3.7 | 8.7 | 2.1 | 1.6 | 0.1 | 0.5 | 0.2 | 0.1:0.5:1 |
| Foul moudamas | 3.4 | 1.5 | 1.7 | 0.1 | 4.4 | 7.7 | 3.9 | 1.3 | 0.1 | 1.1 | 0.1 | 0.1:1.1:1 |
| Hindbe bil zet | 10.7 | 3 | 6.3 | 1.3 | 13.7 | 15.2 | 14.3 | 10.2 | 0.4 | 2 | 0.2 | 0.4:2.:1 |
| Hommos bi tahini | 6.4 | 2.8 | 2.7 | 0.8 | 8.2 | 14.2 | 6.1 | 6.5 | 0.3 | 0.9 | 0.3 | 0.3:0.9:1 |
| Kafta wa batata | 6.3 | 3.7 | 1.9 | 0.5 | 8.1 | 18.7 | 4.4 | 4.1 | 0.1 | 0.5 | 0.2 | 0.1:0.5:1 |
| Kebba bil sayniya | 6.4 | 3.7 | 1.9 | 0.6 | 8.2 | 18.6 | 4.4 | 5.1 | 0.1 | 0.5 | 0.3 | 0.1:0.5:1 |
| Koussa mahchi | 2.4 | 1.4 | 0.5 | 0.3 | 3.1 | 7.4 | 1.3 | 2.5 | 0.2 | 0.3 | 0.5 | 0.2:0.3:1 |
| Lahm bil ajin | 8.9 | 2.8 | 3.1 | 2.9 | 11.4 | 14.2 | 7.1 | 22.7 | 1 | 1.1 | 0.9 | 1:1.1:1 |
| Loubia bil zet | 5.6 | 1.4 | 2.7 | 1.4 | 7.2 | 7.3 | 6.1 | 11.3 | 1 | 1.8 | 0.5 | 1:1.8:1 |
| Malfouf mahchi | 2.1 | 1.1 | 0.6 | 0.3 | 2.7 | 5.6 | 1.4 | 2.5 | 0.3 | 0.5 | 0.5 | 0.3:0.5:1 |
| Moujadara | 5.8 | 1.4 | 2.5 | 1.6 | 7.4 | 7.4 | 5.8 | 12.7 | 1.1 | 1.7 | 0.6 | 1.1:1.7:1 |
| Moghrabia | 3.9 | 2.2 | 1.2 | 0.4 | 5 | 11 | 2.8 | 3.2 | 0.1 | 0.5 | 0.3 | 0.1:0.5:1 |
| Mousaka batinjan | 6.5 | 3.4 | 2.2 | 0.8 | 8.4 | 17.1 | 5 | 6.8 | 0.2 | 0.6 | 0.4 | 0.2:0.6:1 |
| Riz a dajaj | 5.4 | 2.2 | 2 | 0.9 | 6.9 | 11 | 4.7 | 7.2 | 0.4 | 0.9 | 0.4 | 7.2:0.4:1 |
| Riz bi lahma | 6.5 | 3.4 | 2.3 | 0.6 | 8.3 | 17.3 | 5.2 | 5.3 | 0.2 | 0.6 | 0.3 | 0.2:0.6:1 |
| Sayadia | 6.4 | 2.4 | 2.4 | 1.5 | 8.3 | 12.2 | 5.6 | 11.7 | 0.6 | 1 | 0.6 | 0.6:1:1 |
| Shawarma dajaj | 6.9 | 3.2 | 2.6 | 0.9 | 8.9 | 16.4 | 6 | 7.4 | 0.2 | 0.8 | 0.3 | 0.2:0.8:1 |
| Shawarma lahma | 8.2 | 4.9 | 2.7 | 0.4 | 10.6 | 24.8 | 6.2 | 3.2 | 0 | 0.5 | 0.1 | 0:0.5:1 |
| Tabboula | 4.2 | 1.7 | 2.3 | 0.1 | 5.4 | 8.7 | 5.2 | 1.4 | 0.1 | 1.3 | 0 | 0.1:1.3:1 |
| Warak enab | 3.9 | 2.4 | 1 | 0.4 | 5.1 | 12.3 | 2.3 | 3.1 | 0.1 | 0.4 | 0.3 | 0.1:0.4:1 |
| Yakhnat Bamia | 5.4 | 3.7 | 1 | 0.5 | 6.9 | 18.4 | 2.4 | 4.3 | 0.1 | 0.2 | 0.5 | 0.1:0.2:1 |
| Yakhnat Fassoulia | 3.9 | 2.6 | 0.8 | 0.3 | 5.0 | 13.3 | 1.9 | 2.5 | 0.1 | 0.3 | 0.3 | 0.1:0.3:1 |
| Yakhnat Mouloukhia | 4.2 | 2.5 | 1.3 | 0.4 | 5.4 | 12.5 | 2.9 | 3.2 | 0.1 | 0.5 | 0.3 | 0.1:0.5:1 |
SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; P:S: polyunsaturated fatty acids: saturated fatty acids ratio; M:S: monounsaturated fatty acids: saturated fatty acids ratio; P:M: polyunsaturated fatty acids: monounsaturated fatty acids ratio; P:M:S: polyunsaturated fatty acids: monounsaturated fatty acids: saturated fatty acids ratio.