Table 2.
Fatty acid ratios and total fatty acid mean values in 100 g of edible portions of Arabic sweets and the percentage of their daily contribution in a 2000 kcal-diet.
| Arabic Sweet | In 100 g of Edible Portions (Per Gram) | Percentage of Daily Contributions in 2000 Kcal-Diet |
Fatty Acid Ratios | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Fat | SFA | MUFA | PUFA | Fat | SFA | MUFA | PUFA | P:S | M:S | P:M | P:M:S | |
| Baklava mixed | 23.4 | 12 | 9.4 | 1.9 | 30 | 92.8 | 21.4 | 8.7 | 0.1 | 0.7 | 0.2 | 0.1:0.7:1 |
| Baklava mixed Light | 20.5 | 10.7 | 8.8 | 0.8 | 26.2 | 53.6 | 20.1 | 3.8 | 0 | 0.8 | 0 | 0:0.8:1 |
| Barazik | 25.3 | 12.1 | 10.3 | 2.8 | 32.4 | 60.5 | 23.4 | 13.1 | 0.2 | 0.8 | 0.2 | 0.2:0.8:1 |
| Boundoukia | 16.5 | 14.2 | 1.9 | 0.2 | 21.1 | 71.1 | 4.4 | 1.1 | 0 | 0.1 | 0.1 | 0:0.1:1 |
| Daoukia | 19.5 | 4.2 | 13.6 | 1.5 | 25 | 21.1 | 31 | 7 | 0.3 | 3.2 | 0.1 | 0.3:3.2:1 |
| Foustoukia | 14.8 | 10.4 | 4. | 0.2 | 18.9 | 52.1 | 9.2 | 1.1 | 0 | 0.3 | 0 | 0:0.3:1 |
| Ghourayba | 20.4 | 14 | 4 | 2.2 | 26.1 | 70.1 | 9 | 10.3 | 0.1 | 0.2 | 0.5 | 0.1:0.2:1 |
| Halawa | 25.8 | 16.1 | 7.9 | 1.5 | 33 | 80.6 | 18 | 7.1 | 0.1 | 0.4 | 0.2 | 0.1:0.4:1 |
| Halawa light | 25.5 | 12.6 | 12.2 | 0.5 | 32.6 | 63.1 | 27.8 | 2.3 | 0 | 0.9 | 0 | 0:0.9:0 |
| Halawat El Jiben | 8.9 | 7.2 | 1.3 | 0.2 | 11.4 | 55.8 | 3.1 | 0.9 | 0 | 0.1 | 0.1 | 0:0.1:1 |
| Ish el bulbul | 8.5 | 8.1 | 0.3 | 0 | 10.9 | 40.5 | 0.8 | 0.1 | 0 | 0 | 0.1 | 0:0:1 |
| kallaj kashta | 25.1 | 23.6 | 1.2 | 0.1 | 32.1 | 118.4 | 2.8 | 0.5 | 0 | 0 | 0.1 | 0:0:1 |
| karabij joz maa crema | 9.6 | 8.4 | 1 | 0.2 | 12.3 | 42 | 2.2 | 0.9 | 0 | 0.1 | 0.2 | 0:0.1:1 |
| Katayef Kashta | 6.6 | 4.3 | 1.9 | 0.3 | 8.5 | 33 | 4.4 | 1.5 | 0 | 0.4 | 0.1 | 0:0.4:1 |
| knefe kashta with kaak | 5.3 | 4.8 | 0.4 | 0 | 6.7 | 23.9 | 1 | 0.1 | 0 | 0 | 0 | 0:0:1 |
| Kounafa bil jiben | 12.2 | 11.1 | 0.9 | 0.1 | 15.7 | 85.3 | 2.2 | 0.4 | 0 | 0 | 0.1 | 0:0:1 |
| Maakroun | 12 | 9.4 | 2.2 | 0.3 | 15.3 | 72.3 | 5 | 1.5 | 0 | 0.2 | 0.1 | 0:0.2:1 |
| Maakroun wa mshabbak | 10.5 | 9 | 1.2 | 0.2 | 13.4 | 45.3 | 2.7 | 1 | 0 | 0.1 | 0.1 | 0:0.1:1 |
| Maamoul tamer | 17.4 | 11.5 | 5.2 | 0.5 | 22.3 | 88.4 | 11.8 | 2.6 | 0 | 0.4 | 0.1 | 0:0.4:1 |
| Maamoul mad kashta | 10.6 | 7.9 | 2.3 | 0.3 | 13.6 | 60.9 | 5.2 | 1.6 | 0 | 0.2 | 0.1 | 0:0.2:1 |
| Maamoul mad joz | 19.2 | 15.8 | 2.9 | 0.3 | 24.6 | 121.7 | 6.7 | 1.3 | 0 | 0.1 | 0.1 | 0:0.1:1 |
| Maamoul fostok | 14.4 | 12.2 | 2.1 | 0 | 18.4 | 60.9 | 4.8 | 0.3 | 0 | 0.1 | 0 | 0:0.1:1 |
| Maamoul joz | 21.5 | 12.1 | 6.8 | 2.3 | 27.5 | 93.1 | 15.6 | 10.5 | 0.1 | 0.5 | 0.3 | 0.1:0.5:1 |
| Madlouka | 19.2 | 8.6 | 7 | 3.4 | 24.6 | 43.2 | 16.1 | 15.8 | 0.4 | 0.8 | 0.4 | 0.4:0.8:1 |
| Mafrouka kashta | 13.2 | 9.9 | 2.5 | 0.7 | 16.9 | 76.3 | 5.7 | 3.3 | 0 | 0.2 | 0.2 | 0:0.2:1 |
| Mafrouka fostok | 10.6 | 7.4 | 2.6 | 0.4 | 13.5 | 37.1 | 6.1 | 1.9 | 0 | 0.3 | 0.1 | 0:0.3:1 |
| Moushabak | 20.1 | 11.9 | 7.1 | 0.9 | 25.7 | 59.7 | 16.3 | 4.1 | 0 | 0.6 | 0.1 | 0:0.6:1 |
| Moufattaka | 13.1 | 12.6 | 0.3 | 0 | 16.7 | 63.2 | 0.7 | 0.3 | 0 | 0 | 0.2 | 0:0:1 |
| Mouhallabiya | 20.7 | 2.5 | 8.1 | 10 | 26.5 | 12.5 | 18.4 | 45.7 | 4 | 3.2 | 1.2 | 4:3.2:1 |
| Nammoura | 5.9 | 4 | 1.4 | 0.3 | 7.5 | 30.8 | 3.3 | 1.4 | 0 | 0.3 | 0.2 | 0:0.3:1 |
| Osmaliya | 16.2 | 14.3 | 1.4 | 0.3 | 20.8 | 110.6 | 3.2 | 1.5 | 0 | 0.1 | 0.2 | 0:0.1:1 |
| Riz bi halib | 9.5 | 7.3 | 1.5 | 0.5 | 12.1 | 36.9 | 3.5 | 2.3 | 0 | 0.2 | 0.3 | 0:0.2:1 |
| Saniora | 23.8 | 16.6 | 6.1 | 0.6 | 30.5 | 128.1 | 14 | 3.1 | 0 | 0.3 | 0.1 | 0:0.3:1 |
| Sfouf | 12.4 | 8.2 | 3.5 | 0.5 | 15.9 | 63.3 | 8 | 2.2 | 0 | 0.4 | 0.1 | 0:0.4:1 |
| Shaaybiyat | 11.6 | 7.4 | 3.5 | 0.4 | 14.8 | 37.3 | 8 | 2.1 | 0 | 0.4 | 0.1 | 0:0.4:1 |
| Ward el sham | 16.1 | 8.7 | 6 | 1.3 | 20.6 | 43.5 | 13.7 | 6 | 0.1 | 0.7 | 0.2 | 0.1:0.7:1 |
| Znoud El sitt | 14.2 | 13 | 1 | 0 | 18.2 | 65.3 | 2.3 | 0 | 0 | 0 | 0 | 0:0:1 |
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.