Institute of Agricultural Research for Development, P.O. Box 415, Garoua, Cameroon.
Food Chem. 2013 Oct 1;140(3):483-94. doi: 10.1016/j.foodchem.2013.01.003. Epub 2013 Jan 23.
This paper reviews published data that contributes to the knowledge of the ingredients and nutrients of Cameroon traditional dishes. Macronutrient (energy, carbohydrates, protein, total fat, fibre and ash) and mineral (iron, zinc, magnesium, calcium, phosphorus, copper, manganese, potassium, sodium and selenium) data are presented for 117 commonly consumed dishes from three eco-regions. Tables providing an overview of the main ingredients and nutrient values (range of means per 100g edible portion) are presented. Considerable variability in nutrient values has been reported among dishes. Water contents range from 29.8 to 95.9g/100g edible portion while energy values range from 12 to 403kcal/100g. Energy yielding-constituents are the major nutrients recorded in published data, followed by iron, zinc and magnesium.
本文综述了已发表的数据，这些数据有助于了解喀麦隆传统菜肴的成分和营养。本文呈现了三个生态区的 117 种常见菜肴的宏量营养素（能量、碳水化合物、蛋白质、总脂肪、纤维和灰分）和矿物质（铁、锌、镁、钙、磷、铜、锰、钾、钠和硒）数据。本文还提供了一个表格，概述了主要成分和营养值（每 100g 可食用部分的平均值范围）。报告显示，菜肴之间的营养值存在相当大的差异。水分含量范围为 12 至 403kcal/100g。产生能量的成分是已发表数据中记录的主要营养素，其次是铁、锌和镁。
