Recipe calculation of six Iranian Egg-based Dishes (KuKu)

Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Mitra Ghazizadeh , Mahmoud Behnammoradi Nutrient content of six Iranian egg- based dishes (KuKu) was estimated by recipe calculation method. Kuku dishes were prepared by mixing vegetables and herbs such as cauliflower, eggplant, green beans, green herbs and leafy vegetables, potatoes, and zucchini with eggs and seasonings through frying both sides over low heat. Proximate composition of 100g edible part of dishes was: 45.22 - 75.61g Water, 1.54 - 2.10g Ash, 4.84 - 6.98g protein, 12.28 - 37.78g total fat, 3.83 -17.75g carbohydrate, 1.3 - 3.82g dietary fiber, 0.62 - 4.64g total sugar, and 148.18 - 391.54 Kcal energy. The dishes also contain 307.01 - 463.17mg sodium, 1.79 - 3.67g saturated fat, 0.22 -0.81g trans-fat, and 99.64 - 173.77mg cholesterol. Cooking yield factors of dishes were between 0.48 and 0.86.
Source: Procedia Food Science - Category: Food Science Source Type: research