 |
|
|
Ethnic foods: where are we now?: |
|
|
|
|
| One of the aims of the Ethnic Foods work package is to provide new and reliable data on the nutritional composition of ethnic foods from seven European countries (Belgium, France, Denmark, Italy, Netherlands, Spain, and UK) and Israel for inclusion in national food composition databases. In order to achieve this, harmonized procedures for sampling and analyzing the foods have been developed across all the countries involved, so that the data is consistent and representative of the foods consumed in the country or regions. Nutrients were prioritised on the basis of the importance in national food composition data, the importance of a food group as the source of nutrients; and the importance of the nutrients to specific nutrient deficiencies observed in the ethnic population (e.g. iron, vitamin D and vitamin B12 deficiency). The analytical methods selected were appropriate to fulfill the requirements of the resulting data, quality assurance measures (ISO 17025, CRMs, IQC) were in place and the data accurately reflected the composition of chosen foods. Eight accredited laboratories analysed about 100 ethnic foods within EuroFIR and with additional funding from the FSA in the UK. Some of the results of analysis are shown below (Table 1).
Table 1: Chemical composition of selected ethnic foods (per 100g) | |
|
|
Protein (g) |
Total fat (g) |
Carbo-hydrate (g) |
Total sugars (g) |
Sodium (mg) |
Vitamin D
(ug) |
Iron (mg) |
|
Ceviche |
9.45 |
2.1 |
- |
<2.9 |
490 |
- |
1.45 |
|
Guacamole |
1.9 |
6.2 |
- |
<3.25 |
644 |
- |
0.5 |
|
Injera |
6.4 |
1.9 |
9.4 |
<2.5 |
12 |
- |
17.1 |
|
Commercial humous |
6.7 |
25.8 |
3.0 |
<2.0 |
472 |
- |
1.9 |
|
Nachos |
6.5 |
1.64 |
- |
0.8 |
- |
- |
- |
|
Falafel |
7.1 |
9.5 |
- |
0.9 |
- |
- |
- |
|
Durum rolls |
12.6 |
9.9 |
22 |
- |
532 |
- |
1.25 |
|
Sandwich with kebab |
8.5 |
9.3 |
25 |
- |
365 |
- |
1.12 |
|
Mutton tajine |
12.78 |
6.83 |
5.0 |
- |
394 |
0.5 |
1.6 |
|
Corne de gazelle oriental pastry |
8.55 |
22.08 |
60.2 |
32 |
59.2 |
- |
1.0 |
|
Chicken bhuna |
13.7 |
8.7 |
3.2 |
2.4 |
340 |
<0.25 |
0.7 |
|
Aloo bombay |
1.7 |
5.6 |
13.1 |
2.8 |
298 |
|
0.8 |
Chemical analysis is expensive and, therefore, alternative approaches may provide useful data, such as information from recipe calculation. This is particularly important for ethnic foods, which are mainly produced by SMEs. In order to clarify how recipe calculations should be made a standard has been developed by this work package for addressing the key criteria for selecting recipes; guidelines for recipe recording, establishing yield and retention factors, and using existing recipe calculation software. Dissemination of this work has taken place widely as well as exchanging information within EuroFIR. The University of Leeds, who is leading this work package has organised workshops to bring all partners together and to develop harmonised methods for producing new data on ethnic foods, exchange, collaborate and enhance the knowledge and skills required for recipe calculation and to finally agree on a standard for calculating nutrients. Outcomes of the work package on ethnic foods have been presented at various European and international meetings and conferences. | |
| Some examples of the foods selected from different countries are shown below. | |
%233%23.JPG) | | Fig 1. Chicken bhuna - Medium spiced curry with tomato and onion, garlic & fresh coriander from UK | |
 | | Fig 2. Falafel - Broad bean and chickpea balls from Italy | |
 | | Fig 3. Ceviche - Raw marinated fish or seafood in lemon juice from Spain | |
 | | Fig 4. Dried and salted cod from Belgium | |
 | | Fig 5. Falafel sandwich from Denmark | |
|
|
|
|
