Nutrient Content of Five Commonly Consumed Jamaican Foods

✍ Scribed by Pauline M. Samuda; Alfred A. Bushway; Gary R. Beecher; Richard A. Cook; Richard Work; Cristanna M. Cook; Rodney J. Bushway

• Publisher: Elsevier Science
• Year: 1998
• Tongue: English
• Weight: 130 KB
• Volume: 11
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.1998.0587

✦ Synopsis

There is a dearth of food composition data for the foods and dishes most frequently consumed in Jamaica. Samples of five foods in their forms most commonly consumed by the Jamaican population (brown stewed chicken, rice and peas, boiled and roasted breadfruit, and steamed callaloo) were collected and analyzed for proximates, dietary fiber, and minerals. Also determined were the cholesterol level of brown stewed chicken and the carotenoid content of steamed callaloo. National samples of mixed dishes were collected from 10 representative households while samples of single foods were purchased from 10 Jamaican markets and roadside vendors nationwide. Primary samples of each food were pooled to form composites from which analytical samples were drawn. Analytical results of brown stewed chicken and rice and peas revealed substantive amounts of protein, total fat, and several of the minerals. Steamed callaloo and boiled and roasted breadfruit were most noted for their potential contribution to dietary fiber and the minerals calcium, potassium, magnesium, and phosphorus. This is the first report on nutrient composition data for commonly consumed Jamaican foods.