[Nutrient composition testing of 69 local specialty dishes in Jiangsu Province].

Abstract

Objective: To classify the specialty dishes in Jiangsu Province, analyze the differences in nutrient content among various categories, and conduct a nutritional evaluation.

Methods: Based on the dietary structure of Jiangsu residents, 69 local specialty dishes were collected from restaurants, and their nutrient contents were measured. Protein, dietary fiber, vitamin A, vitamin E, vitamin C, calcium, iron, potassium, magnesium and zinc were considered recommended nutrients, while sodium and fat were considered restrictive nutrients. The nutrient-rich foods(NRF 10.2) model was used for analysis and evaluation. Additionally, total carbohydrates and energy were included for energy contribution analysis.

Results: Based on the nutrient data, the median percentages of energy contribution from the three major macronutrients were: carbohydrates 6.8%, fat 50.2% and protein 33.7%. The median NRF 10.2 index was 48.9, with most NRF 10.2 values greater than 0, indicating nutritional value. According to the classification, the medians NRF 10.2 index were ranked as follows: aquatic products>mixed dishes>livestock>poultry>snacks>staple foods. Statistically significant differences in NRF 10.2 index were observed among different categories(H=15.01, P=0.010).

Conclusion: The energy contribution of protein and fat from Jiangsu's special dishes is relatively high, while that of carbohydrates is low. Fried/high-oil snacks and oil-rich/pickled meat dishes have lower nutritional value.