Nutritional value of 10 traditional dishes of the United Arab Emirates

Hosam M. Habib, Habiba I. Ali, Wissam H. Ibrahim, Hanan S. Afifi

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)


In the present study, 10 traditional dishes commonly consumed in the United Arab Emirates (U.A.E.) were chemically analyzed for proximate composition and mineral content. In addition, exchange lists for meal planning were developed for those dishes. Significant variations in nutritional value were found among the dishes. Protein content was lowest in chicken harese (3.33%) and highest in maleh (23.57%). The fat content ranged from 1.19% in ragag bread to15.47% in legemat (a sweet dish) while carbohydrate levels ranged from traces in maleh to 76.83% in ragag bread. Significant variations were also observed in major elements and trace elements among the dishes. Data from this study will be useful in calculating nutrient contributions from common traditional dishes in the U.A.E. as well as in planning normal and therapeutic diets. Further studies on the nutritional contributions of other traditional dishes in the U.A.E. are needed.

Original languageEnglish
Pages (from-to)526-538
Number of pages13
JournalEcology of Food and Nutrition
Issue number6
Publication statusPublished - 2011


  • Exchange lists for meal planning
  • Major elements
  • Nutritional value
  • Proximate composition
  • Trace elements
  • Traditional foods

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science
  • Ecology


Dive into the research topics of 'Nutritional value of 10 traditional dishes of the United Arab Emirates'. Together they form a unique fingerprint.

Cite this