|Food Composition Data: A User's Perspective (United Nations University - UNU, 1987, 223 pages)|
|International food composition data|
|Nutrient intake data calculated using food composition tables: factors affecting accuracy|
Three recipes for the dishes most frequently consumed by the population in Northeast Brazil were selected for this study. These recipes are practically standard and appear with very little variation among users ; they can thus be considered representative of local alimentary practices. The proportion of raw ingredients and the per cent composition as actually eaten are shown in table 1. The culinary preparations, also in accordance with local practices, were as follows:
Table 1. Composition of regional dishes
(% in serving)
|Beans (mulatinho)||39.5||21. 1|
|Pork blood||39 5||39 5|
|Sweet potatoes||9.1||10 9|
|Wild cabbage||3 7||7 4|
|Green herbsa||18.8||15 0|
|Cassava flour||-||5 1|
a. A mixture, in equal parts, of green pepper, coriander, green onions, tomatoes, and onions.
- Feijoada: the beans (mulatinho type) were soaked in water for one hour, after which the beef and bacon were added. The mixture was boiled for two hours. Then the vegetables were added for a final boiling for 30 minutes.
- Sarapatel de porco: the pork blood and viscera were cooked in salted water, cut in small pieces, and boiled for one hour with the vegetables.
- Cozido: the meat and aromatic herbs were boiled in water for two hours. When these were nearly cooked, the vegetables were added. Before serving, the solids and liquid were separated, the latter to be mixed with cassava flour.
Individual servings of each preparation, in accordance with local uses , were duly homogenized with a blender, and appropriate aliquots of the homogenates were taken for the analysis of moisture, ash , fibre , ether extract , protein , calcium , phosphate , iron , vitamin A and carotenoids , and vitamin C . The minerals were analysed in aliquots of the ashes. Carbohydrates were calculated by difference. The net weight of raw and cooked ingredients and the relative contribution of the latter in individual servings were recorded. All assays were run in duplicate, using appropriate standards. Differences greater than 5 per cent between duplicates were considered unacceptable. All ingredients of the recipes were also analysed individually. The nutrient composition of the recipes was calculated using the values of the Food Composition Table of INCAP-ICCND  and those obtained from our analysis of the individual raw ingredients. Hence, two estimates of the nutrient composition of each recipe were made, along with direct analysis of appropriate aliquots of each dish. All reagents were analytical grade.