APPENDIX 2
INDEX OF SCIENTIFIC NAMES OF PLANTS AND FISH (contd.)
SCIENTIFIC NAME | COMMON NAME AND DESCRIPTION | TABLE NO. | ITEM NO. |
---|---|---|---|
Mugil cephalus L. | Flathead grey mullet oil | ||
Body | 1 | 778 | |
3 | 70 | ||
Liver | 1 | 779 | |
3 | 71 | ||
Raw | 1 | 666 | |
Mugil spp. | Mullet | ||
Raw | 1 | 676 | |
2 | 108 | ||
Mullus barbatus L. | Striped mullet | ||
Raw | 1 | 699 | |
Musa acuminata COLLA (M. cavendishii LAMB. & PAXT.) (M. chinensis SWEET) (M. nana LOUR.) | Banana, dwarf; Chinese b. | ||
Fruit, raw | 1 | 452 | |
Musa sapientum L. (M. paradisiaca var. sapientum (L.) KTZE.) | Banana | ||
Fruit, raw | 1 | 451 | |
Myrtus communis L. | Myrtle; Indian buchu | ||
Fruit, raw | 1 | 370 | |
Nasturtium officinale R. BR. (Rorippa nasturtium-aquaticum (L.) HAYEK) | Water-cress | ||
Leaves, raw | 1 | 440 | |
Nebrius concolor RUPPELL | Shark | ||
Oil, liver | 1 | 783 | |
3 | 75 | ||
Nelumbium nelumbo (L.) DRUCE - see Nelumbo nucifera GAERT. | |||
Nelumbium speciosum WILLD. - see Nelumbo nucifera GAERT. | |||
Nelumbo nucifera GAERTN. (Nelumbium nelumbo (L.) DRUCE) (Nelumbium speciosum WILLD.) | Lotus; hindu 1.; Indian 1.; hindu lettuce; pink water lily | ||
Root, raw | 1 | 126 | |
Nephelium litchi CAMB. - see Litchi chinensis SONN. | |||
Nymphaea lotus L. | Lotus, Egyptian; barsanda; water lily | ||
Root, raw | 1 | 127 | |
Ocimum basilicum L. | Basil | ||
Leaves, raw | 1 | 272 | |
Octopodidae | Octopus; devilfish | ||
Raw | 1 | 680 | |
2 | 110 | ||
Olea europaea L. | Olive | ||
Fruit | |||
Black, raw | 1 | 501 | |
Green, raw | 1 | 503 | |
Pickled | 1 | 502 | |
Oil, fruit | 1 | 801 | |
3 | 92 | ||
Opuntia ficus-indica (L.) MILL. | prickly pear, Indian fig; Barbary fig | ||
Fruit, raw | 1 | 524 | |
Orobus sessilifolius SIBTH. & SM. - see Lathyrus digitatus FIORI | |||
Oryza sativa L. | Rice | ||
Brown, raw | 1 | 70 | |
Flour | 1 | 71 | |
2 | 28 | ||
3 | 13 | ||
Milling by-products | |||
Bran | 1 | 72 | |
Brokens | 1 | 73 | |
Dusty chaff | 1 | 74 | |
Fannings | 1 | 75 | |
Germ | 1 | 76 | |
Glutelin | 1 | 77 | |
Polish | 1 | 78 | |
Tail ends | 1 | 79 | |
Oil, rice bran | 1 | 806 | |
3 | 97 | ||
Parboiled | |||
Boiled | 1 | 80 | |
Fried | 1 | 81 | |
Raw | 1 | 82 | |
Soaked in water | 1 | 83 | |
Polished | |||
Boiled | 1 | 84 | |
Enriched, imported from USA, raw | 1 | 85 | |
2 | 29 | ||
3 | 14 | ||
Fried | 1 | 86 | |
Raw | 1 | 87 | |
Raw,imported from USA | 1 | 88 | |
2 | 30 | ||
3 | 15 | ||
Soaked in water | 1 | 89 | |
Steamed | 1 | 90 | |
Ready to eat breakfast cereal | |||
Rice crispies | 1 | 68 | |
2 | 26 | ||
Otolithes maculatus CUVIER | Spotted jewfish | ||
Raw | 1 | 698 | |
2 | 114 | ||
Otolithes ruber SCHNEIDER | Tiger-toothed croaker | ||
Raw | 1 | 701 | |
3 | 56 | ||
Oxalis acetosella L. | Woodsrrel; European w. | ||
Leaves, raw | 1 | 442 | |
Oxalis corniculata L. | Woodsorrel, creeping | ||
Leaves, raw | 1 | 443 | |
Pampus argenteus EUPHRASEN | White pomfret | ||
Raw | 1 | 704 | |
2 | 115 | ||
3 | 57 | ||
Panicum miliaceum L. | Millet, proso; broom m.; common m.; hog m. | ||
Whole grain poppy; opium p. | 1 | 58 | |
Papaver somniferum L. | |||
Seed | 1 | 833 | |
Papaver syriacum BOISS. & BL. | Poppy, Syrian | ||
Leaves, raw | 1 | 390 | |
Passiflora edulis f. flavicarpa DEG. | Passion fruit, yellow; granadilla | ||
Fruit, raw | 1 | 511 | |
Penaeus spp., Metapenaeus spp., and | shrimp | ||
Parapenaeopsis spp. | Raw | 1 | 692 |
Pennisetum typhoides (BURM. f.) STAPF & C.E. HUBB. (P. americanum (L.) LEEKE) (p. spicatum (L.) KOREN.) (p. typhoideum L.C. RICH.) | Millet, pearl; bulrush m.; cattail m.; spiked m. | ||
Flour | 1 | 56 | |
2 | 23 | ||
3 | 12 | ||
Whole grain | 1 | 57 | |
Persea americana MILL. (P. gratissima GAERTN. f.) | Avocado; abogado; alligator pear | ||
Fruit, raw | 1 | 450 | |
3 | 38 | ||
Petroselinum crispum (MILL.) NYM. ex A.W. HILL (P. hortense auct. non HOFFM.) (P. sativum HOFFM.) | Parsley | ||
Leaves and stems, raw | 1 | 381 | |
Phaseolus aconitifolius JACQ.- see Vigna aconitifolia (JACQ.) MARECHAL | |||
Phaseolus acutifolius A. GRAY (P. latifolius (FREEMAN) FREEMAN) | Tepary bean; Texas b. | ||
Mature seed, raw | 1 | 205 | |
Phaseolus aureus ROXB - see vigna radiata (L.) WILCZEK var. radiata | |||
Phaseolus coccineus L. (P. multiflorus WILLD.) | Scarlet runner bean | ||
Mature seed, raw | 1 | 200 | |
2 | 67 | ||
Phaseolus lunatus L. (P. limensis MACF.) | Lima bean; butter b.; burma b.; sieva b. | ||
Immature seed, raw | 1 | 360 | |
Mature seed | |||
Decorticated, raw | 1 | 181 | |
2 | 57 | ||
Imported from USA, raw | 1 | 183 | |
3 | 31 | ||
Raw | 1 | 182 | |
2 | 58 | ||
Phaseolus mungo L. - see Vigna mungo (L.) HEPPER | |||
Phaseolus vulgaris L. | Kidney bean; haricot b.; navy b. | ||
Immature seed, raw | 1 | 352 | |
Mature seed | |||
Boiled | 1 | 172 | |
Imported from USA, raw | 1 | 174 | |
3 | 27 | ||
Raw | 1 | 173 | |
2 | 54 | ||
Red variety, imported from USA, raw | 1 | 175 | |
3 | 28 | ||
Phaseolus vulgaris L. | Snap bean; green b.; string b.; wax b. | ||
Green, raw | 1 | 412 | |
Yellow, raw | 1 | 413 | |
Phoenix dactylifera L. | Date | ||
Fruit | |||
Dry varieties, raw | 1 | 464 | |
2 | 90 | ||
Fermented | 1 | 465 | |
Semi-dry varieties, raw | 1 | 467 | |
Soft varieties, raw | 1 | 468 | |
Oil, pit | 1 | 794 | |
3 | 85 | ||
Paste | 1 | 466 | |
Phyllanthus emblica L. | Ambli; Emblic leafflower; myrobalan | ||
Fruit, sun dried | 1 | 819 | |
Physalis alkekengi L. | Winter cherry; strawberry tomato | ||
Fruit, raw | 1 | 539 | |
Physalis pruinosa L. | Groundcherry; Dwarf cape gooseberry | ||
Fruit, raw | 1 | 478 | |
Pinus gerardiana WALL. | Pine, Nepal | ||
Seed | 1 | 241 | |
Seed, roasted | 1 | 242 | |
Pinus Pinea L. | Pine; Italian stone pine; pignolia | ||
Seed | 1 | 240 | |
2 | 72 | ||
Piper betle L. | Betel pepper | ||
Leaves, raw | 1 | 275 | |
Piper nigrum L. | Pepper, black | ||
Fruit, dried | 1 | 831 | |
Pistacia spp. | Pistachio, Palestinian | ||
Nut | 1 | 245 | |
Pistacia vera L. | Pistachio; pistache; pistacia | ||
Immature nut | 1 | 243 | |
Nut | 1 | 244 | |
2 | 73 | ||
Oil, kernel | 1 | 804 | |
3 | 95 | ||
Pisum sativum L. (P. arvense L.) (P. sativum var. arvense (L.) POIR.) | Pea | ||
Immature seed | |||
Boiled | 1 | 382 | |
Raw | 1 | 383 | |
Mature seed | |||
Raw | 1 | 295 | |
2 | 66 | ||
Yellow, imported from USA, raw | 1 | 96 | |
3 | 35 | ||
Plantago Psyllium L. | Psyllium | ||
Husk, raw | 1 | 392 | |
Poa abyssinica JUSS.- see Eragrostis tef (ZUCCAGNI) TROTTER | |||
Polynemus indicus SHAW | Indian threadfin | ||
Raw | 1 | 669 | |
3 | 49 | ||
Polynemus microstoma BLECKER | Blackspot threadfin | ||
Raw | 1 | 649 | |
2 | 101 | ||
Pomadasys spp. | Grunt | ||
Raw | 1 | 667 | |
2 | 104 | ||
3 | 48 | ||
Pomatomus saltator L. | Bluefish | ||
Raw | 1 | 650 | |
Portulaca oleracea L. | Purslane | ||
Leaves and stems, raw | 1 | 395 | |
Portunus pelagicus L. | Crab | ||
Raw | 1 | 659 | |
Protonibea diacanthus LACEPEDE | Spotted croaker; rosy jewfish | ||
Raw | 1 | 697 | |
3 | 55 | ||
Prunus americana MARSH. | Plum, wild; American P. | ||
Fruit, raw | 1 | 521 | |
Prunus amygdalus BATSCH (P. communis (L.) ARCANG.) (P. dulcis (MILL.) D.A. WEBB) (Amygdalus communis L.) (Amygdalus dulcis MILL.) | Almond | ||
Fruit, green, raw | 1 | 445 | |
2 | 89 | ||
Nut | 1 | 211 | |
2 | 71 | ||
Nut, roasted and salted | 1 | 212 | |
Oil, kernel | 1 | 786 | |
3 | 77 | ||
Prunus armeniaca L. | Apricot | ||
Fruit | |||
Dried | 1 | 448 | |
Raw | 1 | 449 | |
oil, kernel | 1 | 787 | |
3 | 78 | ||
Seed | 1 | 213 | |
Prunus avium (L.) L. | Cherry,sweet | ||
Fruit, raw | 1 | 456 | |
Prunus cerasus L. | Cherry, sour; pie c.; red tart c. | ||
Fruit | |||
Dried | 1 | 454 | |
Raw | 1 | 455 | |
Prunus domestica L. | Plum, common; European p. | ||
Fruit, raw | 1 | 518 | |
Prunus lanata MACK. & BUCH. | Amlok | ||
Fruit, raw | 1 | 446 | |
Prunus persica (L.) BATSCH | Peach | ||
Fruit | |||
Dried | 1 | 512 | |
Raw | 1 | 513 | |
oil, kernel | 1 | 802 | |
3 | 93 | ||
Seed | 1 | 237 | |
Prunus persica var. nectarina (AIT.) MAXIM. (p. persica (L.) BATSCH) | Nectarine, white and red | ||
Fruit, raw | 1 | 500 | |
Prunus salicina LINDL. (P. triflora ROXB.) | Plum, Japanese | ||
Fruit, raw | 1 | 519 | |
Prunus spp. | Plum, prune type | ||
Fruit, raw | 1 | 520 | |
Psidium guajava L. | Guava | ||
Fruit, raw | 1 | 479 | |
Psophocarpus tetragonolobus (L.) DC. | Goa bean; asparagus pea; winged bean | ||
Immature seeds and pods, raw | 1 | 330 | |
Punica granatum L. | Pomegranate | ||
Fruit, raw | 1 | 522 | |
Juice, raw | 1 | 523 | |
Pyrus communis L. | Pear | ||
Fruit, raw | 1 | 514 | |
Pyrus cydonia L. - see Cydonia oblogna MILL. | |||
Pyrus malus L.- see Malus sylvestris MILL. | |||
Quercus spp. | Acorn | ||
Nut | 1 | 210 | |
Raphanus sativus L. | Radish | ||
Leaves, raw | 1 | 396 | |
Root | |||
Boiled | 1 | 397 | |
Fried | 1 | 398 | |
Peeled, raw | 1 | 399 | |
Raw | 1 | 400 | |
Seed | 1 | 247 | |
Raphanus sativus L. | Radish, black | ||
Root, raw | 1 | 401 | |
Raphanus sativus var.longipinnatus BAILEY | Radish,oriental; Chinese r.; daikon; | ||
Japanese r. | |||
Root | |||
Boiled | 1 | 402 | |
Fried | 1 | 403 | |
Rapistrum rugosum L. - see Camelina sativa (L.) CRANTZ | |||
Rheum rhabarbarum L. | Rhubarb | ||
Leafstalks, raw | 1 | 404 | |
Rheum ribes L. | Rhubarb, currant-fruited | ||
Leafstalks, raw | 1 | 405 | |
Ribes rubrum L. | Currant, red | ||
Fruit, raw | 1 | 462 | |
Rorippa nasturtium-aquaticum (L.)HAYEK-see Nasturtium officinale R. BR. | |||
Rosa damascena MILL. | Rose, damask | ||
Calyx, dried | 1 | 407 | |
Leaves, dried | 1 | 408 | |
Rubus spp. | Raspberry | ||
Fruit, raw | 1 | 529 | |
Rumex dentatus L. | Dock; sorrel | ||
Leaves, raw | 1 | 314 | |
Saccharum officinarum L. | Sugar cane | ||
Juice | 1 | 422 | |
Sardinella spp. | Sardine | ||
Oil | 1 | 782 | |
3 | 74 | ||
Sardinops melanosticta SCHLEGEL | Japanese pilchard | ||
Canned in oil,imported from Japan | 1 | 671 | |
Canned in tomato sauce, imported from Japan | 1 | 672 | |
Scandix iberica M.B. | Shepherd's needle | ||
Leaves and stems, raw | 1 | 409 | |
Scolidon palasorrah CUVIER | Shark | ||
Liver,raw | 1 | 689 | |
Oil, liver | 1 | 784 | |
Scomber, japonicus HOUTTUYN | Chub mackerel | ||
Boiled, canned, imported from Japan | 1 | 657 | |
Scomberoides tolooparah RUPPEL | Jack | ||
Raw | 1 | 670 | |
2 | 106 | ||
3 | 50 | ||
Scomberomorus commerson LACEPEDE (Cybium commersoni LACEPEDE) | Narrow-barred Spanish mackerel | ||
Raw | 1 | 677 | |
2 | 109 | ||
3 | 52 | ||
Scorzonera parviflora JACQ. | Viper's grass | ||
Leaves, raw | 1 | 437 | |
Secale cereale L. | Rye | ||
Whole grain or meal | 1 | 91 | |
Sesamum indicum L. (S. orientale L.) | Sesame; benniseed; gingelly; simsim | ||
Oil, seed | 1 | 807 | |
3 | 98 | ||
Seed | 1 | 252 | |
Tehineh (sesam butter) | 1 | 253 | |
2 | 74 | ||
Setaria italica (L.) BEAUV. | Millet, foxtail;Italian m.;German m.; | ||
Hungarian m. | |||
Milled | 1 | 54 | |
Whole grain | 1 | 55 | |
Sinapsis alba L. | Mustard,white | ||
Seed | 1 | 829 | |
Sisymbrium irio L. | Sisymbrium | ||
Leaves, raw | 1 | 410 | |
Solanum lycopersicum L. - see Lycopersicon esculentum MILL. | |||
Solanum melongena L. | Eggplant; aubergine; brinjal; eggfruit; garden egg; guinea squash; jew's apple | ||
Fruit | |||
Boiled | 1 | 315 | |
Fried | 1 | 316 | |
Peeled, raw | 1 | 317 | |
Unpeeled, raw | 1 | 318 | |
Oil, seed | 1 | 795 | |
3 | 86 | ||
Seed | 1 | 230 | |
Solanum nigrum L. | Wonderberry; black nightshade | ||
Leaves, raw | 1 | 441 | |
Solnum tuberosum L. | Potato; white p.; Irish p. | ||
Leaves, raw | 1 | 391 | |
Tuber | |||
Baked | 1 | 128 | |
Boiled | 1 | 129 | |
Fried | 1 | 130 | |
Raw | 1 | 131 | |
Soleidae and Cynoglossidae | Sole | ||
Raw | 1 | 695 | |
Sonchus oleraceus L. | Hare's lettuce; sow thistle | ||
Young leaves, raw | 1 | 343 | |
Sorghum durra (FORSK.) STAPF (S.bicolor (L.) MOENCH) | Sorghum, durra; yellow milo; Jerusalem corn | ||
Milled | 1 | 96 | |
Whole grain | 1 | 97 | |
2 | 31 | ||
3 | 16 | ||
Sorghum vulgare PERS. (S. bicolor (L.) MOENCH) (Andropogon sorghum (L.) BROT.) | Sorghum; jawar | ||
Milled | 1 | 92 | |
Sprouted | 1 | 93 | |
Sprouted, malted | 1 | 94 | |
Whole grain | 1 | 95 | |
2 | 31 | ||
Spinacia oleraces L. | Spinach | ||
Leaves and stems | |||
Boiled | 1 | 415 | |
Raw | 1 | 416 | |
Stellaria media (L.) VILL. | Chickweed | ||
Leaves, raw | 1 | 298 | |
Streptorhamphus tuberosus BUNGE (Lactuca tuberosa JACQ.) | Lettuce, tuberous | ||
Leves, raw | 1 | 359 | |
Strongylocentrotus spp. | Sea urchin | ||
Raw | 1 | 687 | |
2 | 112 | ||
Synodontis schall (BLOCH) SCHNEIDER | Shield head catfish | ||
Raw | 1 | 690 | |
2 | 113 | ||
Syzygium aromaticum (L.) MERR. & PERRY (Caryophyllus aromaticus L.) (Eugenia aromatica (L.) BAILL.) (Eugenia caryophyllata THUNB.) | Clove | ||
Flowerbuds, dried | 1 | 826 | |
Syzygium jambos (L.) ALST. (Eugenia jambos L.) | Roseapple; jaman; jambos; jamrosade; pomarosa | ||
Fruit, raw | 1 | 530 | |
Tamarindus indica L. | Tamarind | ||
Fruit, raw | 1 | 537 | |
Taraxacum officinale WIGGERS (T. vulgare (LAM.) SCHRANK) | Dandelion | ||
Leaves and flowers, raw | 1 | 312 | |
Terfezia claveryi CHATIN | Truffle | ||
Fruiting body, raw | 1 | 431 | |
Tetragonolobus purpureus MOENCH - see Lotus tetragonolobus L. | |||
Thunnus albacares BONNATERRE | Yellowfin tuna | ||
Raw | 1 | 705 | |
Thymus vulgaris L. (T. capitatus (L.) HOFFMGG. & LINK) | Thyme | ||
Leaves, raw | 1 | 835 | |
2 | 128 | ||
Thynnus thunnina (CUVIER) VALENCIENNES | Little tunny | ||
Raw | 1 | 674 | |
3 | 51 | ||
Tilapia nilotica L. | Nile tilapia | ||
Raw | 1 | 679 | |
Tragopogon hybridus NICHOLS (Geropogon glabrum L.) | Old man's beard | ||
Leaves, raw | 1 | 374 | |
Tragopogon pratensis L. (Urospermum picroides SCHMIDT) | Goat's beard | ||
Leaves, raw | 1 | 331 | |
Trapa japonica FLEROV. | Water-chestnut | ||
Fruit, raw | 1 | 439 | |
Trifolium resupinatum L. | Clover, Persian | ||
Leaves, raw | 1 | 301 | |
Trigonella foenum-graecum L. | Fenugreek; abish; helba | ||
Leaves | |||
Boiled | 1 | 323 | |
Raw | 1 | 324 | |
Oil,seed | 1 | 796 | |
3 | 87 | ||
1 | 828 | ||
Seed | 2 | 127 | |
3 | 106 | ||
Sprouts, raw | 1 | 325 | |
Triticum aestivum L. (T. vulgare VILL.) | wheat | ||
Bran, parboiled | 1 | 100 | |
Flour | |||
90% extraction | 1 | 101 | |
80–89% extraction | 1 | 105 | |
2 | 36 | ||
72% extraction | 1 | 102 | |
2 | 33 | ||
72% extraction, enriched, imported from USA | 1 | 103 | |
2 | 34 | ||
3 | 18 | ||
72% extraction, imported from USA | 1 | 104 | |
2 | 35 | ||
3 | 19 | ||
Ground and boiled (belila) | 1 | 106 | |
2 | 37 | ||
Milling by-products | |||
Bran | 1 | 107 | |
Germ | 1 | 108 | |
Middlings | 1 | 109 | |
Parboiled | |||
Burghul | 1 | 110 | |
2 | 38 | ||
Habbiyah | 1 | 111 | |
Sprouted | 1 | 112 | |
Sprouted, dried | 1 | 113 | |
Sprouted, malted | 1 | 114 | |
Whole grain or meal | |||
All varieties | 1 | 115 | |
2 | 39 | ||
3 | 20 | ||
Hard red winter, imported from USA | 1 | 116 | |
2 | 40 | ||
3 | 21 | ||
High-yielding varieties | 1 | 117 | |
2 | 41 | ||
Imported from Russia | 1 | 118 | |
Soft red winter | 1 | 119 | |
Soft white | 1 | 120 | |
White, imported from USA | 1 | 121 | |
2 | 42 | ||
3 | 22 | ||
Triticum aestivum X Secale cereale L. | Triticale | ||
Whole grain or meal | 1 | 99 | |
2 | 32 | ||
3 | 17 | ||
Triticum durum DESF. | Wheat, durum | ||
Semolina | 1 | 122 | |
Whole grain or meal | 1 | 123 | |
Urospermum picroides SCHMIDT - see Tragopogon pratensis L. | |||
Valamugil speigleri BLECKER | Speigler's grey mullet | ||
Raw | 1 | 696 | |
3 | 54 | ||
Vicia ervilia (L.) WILLD. (Ervilia sativa LINK) | Vetch, bitter | ||
Mature seed, raw | 1 | 207 | |
Vicia faba L. (Faba vulgaris MOENCH) | Broadbean; horse bean; straight b.; windsor b. | ||
Bisara (stewed broadbean paste) | 1 | 139 | |
Immature seed | |||
Boiled | 1 | 276 | |
Raw | 1 | 277 | |
2 | 78 | ||
Mature seed | |||
Boiled | 1 | 140 | |
Raw | 1 | 141 | |
2 | 43 | ||
3 | 23 | ||
Medamis (stewed broadbeans) | 1 | 142 | |
Medamis (stewed broadbeans), canned | 1 | 143 | |
Nabet (sprouted broadbean soup) | 1 | 144 | |
2 | 44 | ||
Sprouted | |||
Boiled | 1 | 145 | |
Raw | 1 | 146 | |
Taamia (fried broadbean cake) | 1 | 147 | |
Vicia hybrida L. | Vetch, hairy, yellow | ||
Immature seed, raw | 1 | 436 | |
Vicia spp. | Vetch | ||
Mature seed, raw | 1 | 206 | |
2 | 70 | ||
Vigna aconitifolia (JACQ.) MARECHAL (Phaseolus aconitifolius JACQ.) | Mothbean; dew bean; Turkish gram | ||
Mature seed | |||
Boiled | 1 | 185 | |
Raw | 1 | 186 | |
Vigna mungo (L.) HEPPER (Phaseolus mungo L.) | Mungo bean; black gram; urd | ||
Mature seed | |||
Boiled | 1 | 191 | |
Decorticated, raw | 1 | 192 | |
2 | 63 | ||
Raw | 1 | 193 | |
2 | 64 | ||
3 | 34 | ||
Steamed with pressure | 1 | 194 | |
2 | 65 | ||
Vigna radiata (L.) WILCZEK var. radiata (Phaseolus aureaus ROXB.) | Mung bean; golden gram; green g. | ||
Mature seed | |||
Boiled | 1 | 187 | |
Decorticated, raw | 1 | 188 | |
2 | 60 | ||
Raw | 1 | 189 | |
2 | 61 | ||
3 | 33 | ||
Steamed with pressure | 1 | 190 | |
2 | 62 | ||
Vigna unguiculata (L.) WALP. subsp. unguiculata (V. sinensis (L.) SAVI ex HASSK.) | Cowpea, common; black-eyed pea; china p.; crowder p.; southern p. | ||
Immature seed, raw | 1 | 305 | |
Immature seeds and pods, raw | 1 | 306 | |
Mature seed | |||
Boiled | 1 | 162 | |
Imported from USA, raw | 1 | 164 | |
3 | 26 | ||
Raw | 1 | 163 | |
2 | 51 | ||
3 | 25 | ||
Steamed with pressure | 1 | 165 | |
2 | 52 | ||
Vigna unguiculata subsp. cylindrica (L.) VERDC. (V. catjang (BURM. f.) WALP.) (V. unguiculata L. subsp. catjang) (V. cylindrica (L.) SKEELS) | Cowpea, catjang; kaffir pea; lobia | ||
Immature seed, raw | 1 | 304 | |
Mature seed | |||
Boiled | 1 | 159 | |
Decorticated, raw | 1 | 160 | |
2 | 49 | ||
Raw | 1 | 161 | |
2 | 50 | ||
Vitis spp. | Raisin | ||
Fruit, preserved | 1 | 528 | |
Vitis vinifera L. | Grape; vine leaves | ||
Fruit, raw | 1 | 473 | |
Leaves | |||
Boiled | 1 | 340 | |
Raw | 1 | 341 | |
2 | 82 | ||
Juice | 1 | 474 | |
Zea mays L. | Maize; corn | ||
Immature seed, sweet yellow, raw | 1 | 361 | |
Mature whole grain or meal | |||
Imported from USA | 1 | 51 | |
2 | 20 | ||
3 | 9 | ||
White variety | 1 | 52 | |
2 | 21 | ||
3 | 10 | ||
Yellow variety | 1 | 53 | |
2 | 22 | ||
3 | 11 | ||
Oil, imported from USA | 1 | 798 | |
3 | 89 | ||
Popped | 1 | 47 | |
Ready to eat breakfast cereal | |||
Flakes | 1 | 66 | |
2 | 24 | ||
Puffed | 1 | 67 | |
2 | 25 | ||
Sprouted | 1 | 48 | |
Sprouted, malted | 1 | 49 | |
Starch | 1 | 50 | |
Zingiber officinale ROSCOE | Ginger | ||
Root, raw | 1 | 329 | |
Zinnia elegans JACQ. | Zinnia | ||
Leaves, raw | 1 | 444 | |
Ziziphus jujuba MILL. (Z. vulgaris LAM.) | Jujube;Chinese date | ||
Fruit, raw | 1 | 481 | |
Ziziphus spina-christi DESF. | Christ thorn | ||
Fruit, raw | 1 | 457 |
AISH MERAHRA, MAIZE AND FENUGREEK BREAD
1000 g | maize flour |
50 g | ground fenugreek seeds |
salt | |
water | |
dough from previous batch |
Aish merahra (aish merahrah), a maize and fenugreek bread widely consumed in Egypt, is usually prepared locally in village homes. It is similar to markouk, a Lebanese bread. The loaves are flat and wide, about 50 cm in diameter.
A soft dough is prepared from maize flour, fenugreek seeds, salt and water. The dough rises overnight using some of the dough from a previous batch. The dough is shaped into loaves of about 25 cm in diameter by 5 mm thick. It is then spun to full size by an intricate motion of both arms.
The loaves are baked in a clay oven heated by wood fire. This bread does not stale easily and can be stored 1 to 2 weeks in covered metal containers.
AKKAWI CHEESE
Akkawi is a medium-hard cheese made from sheep's or cow's milk. The milk is inoculated with commercial rennet at the rate of 2.5 g per 100 kg milk. The resulting cheese is formed into 10 cm by 10 cm blocks and stored in 13 percent salted whey.
AMRATI (SWEET)
Mung bean flour and water are combined to form a batter. Sometimes saffron is added as a seasoning.
Bangle-like rings are formed and dropped into hot ghee by putting the batter in a pot with a hole in the bottom. After frying, the rings are soaked in heavy sugar syrup.
ANDRASA (SWEET)
750 g | sugar |
water | |
1000 g | rice flour |
A thick syrup is prepared from the sugar and water, to which rice flour is added gradually, then stirred and cooked until almost dry. The mixture is covered with a towel and allowed to stand for 24 hours. After kneading the dough, thin cakes of about 10 cm in diameter are formed, then fried in ghee. Andrasa is eaten cold.
ARAB CHEESE
Arab cheese is a term used in Iraq to identify a semisoft white cheese, prepared from goat's or sheep's milk. It is similar to Lebanese baladi cheese and mountain cheese.
The milk is coagulated with rennet and the curd is shaped into balls of about 10 cm in diameter. The cheese balls are then stored in salted whey. This type of cheese is eaten fresh.
ARABIC BREAD, WHITE
300 g | 65 percent extraction wheat flour |
9 g | yeast |
4.5 | g salt |
water |
Arabic bread is usually prepared in commercial bakeries. The loaves are round and flat, about 25 cm in diameter and 5 to 8 mm thick. During baking, which takes only 1 to 2 minutes, the bread seprates into two layers. The bread is often used for sandwiches by placing the filling between these layers. The bread is soft and has little crust, since the surface is just lightly browned.
ARISHE CHEESE
Whey, resulting from the cutting and pressing of halloum cheese (prepared from sheep's milk), is boiled for a few minutes. Cottage cheese-like particles are collected and strained in colanders. Arishe is either eaten with honey and jam for dessert or salted as cheese.
BALADI BREAD
Baladi bread is sometimes prepared from whole wheat flour containing extra bran, and sometimes from high extraction flour. It is like Arabic bread, having two layers, but baladi bread loaves are smaller in diameter.
In Egypt the baladi bread is either whole wheat bread or white bread to which some ground fenugreek seeds are added. Baladi bread is prepared locally in the villages and also in commercial bakeries.
BALADI CHEESE
Goat's or sheep's milk is used to make this white, semisoft cheese. The milk is heated, coagulated with rennet, cut into cubes and shaped by hand into balls of about 10 cm in diameter, which are then stored in salted whey.
BALUSHAHI (SWEET)
1000 g | low extraction wheat flour |
2 g | baking powder |
375 g | yogurt |
water | |
375 g | ghee |
A dough of flour, baking powder, yogurt and water is prepared and kneaded. Then ghee or oil is added, mixed thoroughly and rolled into flattened balls. They are fried in ghee, then soaked in heavy sugar syrup.
BARBARI BREAD
1000 g | 75 percent extraction wheat flour |
350 g | dough from previous batch |
130 g | salt |
6000 g | water |
4 g | sodium bicarbonate |
Barbari is an oval bread about 70 to 80 cm long, 20 to 30 cm wide and 3.5 cm thick.
The dough is prepared from the above ingredients and flattened into an oval shape. Then a concentrated mixture of flour and water is poured on the surface to make it shiny and brown after baking. Fingers are run deeply along the surface to score it. The bread is baked in an oven made of fire-resistant bricks.
BARFI (MILK PRODUCT)
1000 g highly condensed milk 500 g sugar
Milk is cooked with sugar, stirring constantly, until the mixture is almost dry. It is spread in a tray, cooled and cut into rhomboid-shaped pieces.
BARFI (SWEET)
5000 g | sugar water |
1000 g | low extraction wheat flour |
100 g | fresh milk almonds and pistachio nuts (optional) |
Syrup is prepared from the sugar and water. Flour and milk are added to the warm syrup and cooked while stirring until almost dry. The mixture is spread in a tray, cooled and cut into rhomboid-shaped pieces.
BARLEY BREAD (MALVJ)
200 g | barley flour |
200 g | whole wheat flour |
10 g | yeast |
100 g | skim milk yogurt |
50 g | water |
5 g | sodium bicarbonate |
Barley bread is made by mixing the above ingredients to form a dough. It is allowed to rise until almost double in bulk. Small balls of dough are shaped into 15 cm round loaves. They are covered, allowed to rise for 20 minutes, then baked in a frying pan for 1 to 2 minutes on each side. Barley bread is eaten warm.
BASTERMA
Basterma is a variety of dried, salted and spiced meat product prepared from beef (rarely, mutton, goat, buffalo or camel meat is used). The meat is cut into bands of about 30 cm by 12 cm by 4 cm and is cured in a wooden container with a mixture of salt and sodium nitrate for 36 hours. It is then washed and dried in the sun for 48 hours.
The dried meat is marinated in a paste made from ground fenugreek seeds, garlic, red pepper and red food coloring, then sun-dried for an additional 48 hours.
Basterma is sliced in the direction of the muscle and eaten as it is or fried with eggs.
BEEDANA (SWEET)
1000 g | low extraction wheat flour |
500 g | leavened dough |
water |
The flour and dough are mixed and enough water added to make a thick dough. Small balls of about 1.5 cm in diameter are formed, fried in ghee and then soaked in sugar syrup.
BELILA
Belila is a wheat preparation usually served warm at breakfast, sometimes sprinkled with nuts.
It is prepared by soaking wheat for 2 days and then boiling it until tender. Starch and milk are added and boiled for 10 minutes. Sugar is added and the mixture is cooked for 2 more minutes before it is eaten.
BISARA
Bisara is a stewed broadbean paste. For its preparation, decorticated broadbeans are soaked overnight in water, drained and boiled in fresh water until tender. The beans are mashed to make a puree, seasoned with Jew's mallow, mint, garlic, cumin seeds and coriander seeds, then simmered gently for 5 minutes.
For serving, bisara is poured into individual plates and decorated with fried onion slices.
BOMBAY PERRAY
1000 g | highly condensed milk |
250 g | sugar |
almonds and pistachio nuts |
Milk and sugar are stirred and cooked together until almost dry. The mixture is cooled, then nuts are added. Small balls of about 2.5 cm in diameter are formed. Bombay perray are eaten cold.
BOUZA
Bouza is an Egyptian and Arabic beverage resembling beer made from fermented wheat or millet.
It is prepared in Egypt by coarsely grinding wheat grains and mixing them with water to form a dough. The dough is cut into thick loaves and baked very lightly.
Other wheat grains (about one-quarter of the total amount of wheat used to prepare the bouza) are moistened with water and allowed to germinate for 3 to 5 days. They are sun-dried, coarsely ground and then mixed with the loaves. The loaves are placed in a wooden barrel filled with water. Some bouza from a previous brewing is added as a starter and the mixture is left to ferment for 24 hours at room temperature. The bouza is strained and the liquor is adjusted to the required dilution with water. It is ready to be consumed at the end of this process (24-hour bouza).
BURGHUL (BURGHOL)
Burghul is usually prepared from varieties of hard wheat.
Whole wheat grain is boiled in open kettles until tender, from 2 to 4 hours. The boiled grain is spread in the sun to dry. The dry grains are sprinkled with water and scrubbed to help remove the bran. The dried grains are then ground and sifted to separate the particles into different sizes. The bran is removed by exposing the grains to a draft of air.
CACIOCAVALLO CHEESE
Caciocavallo cheese is commonly known as “baikan” or “romy” cheese. It is one of the most popular hard cheese varieties consumed in Egypt. It is usually prepared from cow's milk, but sometimes from a mixture of cow's and ewe's milk. Skimmed evening milk and whole morning milk are mixed, pasteurized, cooled and inoculated with rennet. The resulting curd is cut into small pieces. The whey is removed and heated to 53 degrees C and then returned to the curd, maintaining the temperature at 53 degrees C for 4 to 10 hours. The rope-like pieces are formed, which are finally molded into the characteristic Caciocavallo shape, brined for 3 to 4 days, drained and suspended in pairs at 16 to 17 degrees C. The cheese is cleaned when mold forms on the surface and oiled regularly. It is ripened for 2 to 4 months for table use or 6 to 12 months for grating.
CHAPATI BREAD
A thick dough is prepared from cereal grain or legume flour, kneaded, covered with a damp cloth and then allowed to rise for 2 to 3 hours. Pieces of dough the size of an egg are taken, four balls are formed and rolled into thin loaves of 15 to 20 cm in diameter. These loaves are then baked on a hot iron until brown spots appear. The loaves are in one layer; they do not separate into two layers like Arabic bread. Chapati is eaten hot, preferably soon after baking.
DHAL GRAM, PREPARED WITH OIL
Chickpeas are soaked in water overnight. Then they are drained, fried in hot oil and salted. Dhal gram is usually eaten at breakfast or as a snack food.
Dhal gram is also prepared as a main dish by adding fried onions, spices and water to the fried chickpeas.
DHAL MOOTH, PREPARED WITH GHEE
Mothbeans are soaked in water overnight. Then they are drained, fried in ghee and salted.
DHAL MUNG, PREPARED WITH GHEE
Decorticated mungo beans are soaked in water overnight. Then they are drained, fried in ghee and salted.
DOMIATI CHEESE
Domiati, a so-called pickled cheese, is one of the most popular Egyptian cheeses. It is a soft, white variety made from whole or partly skimmed cow's or buffalo's milk. A distinguishing characteristic is that salt is added at the beginning of the cheese making process rather than at the end.
It is prepared by heating one-third of the milk to 80 degrees C and adding 5 to 15 percent salt to the remaining milk. The two portions are mixed, then rennet and starter are added. After a coagulation period of 2 to 3 hours, the curd is put into molds lined with coarse cloth. The cheese is then wrapped in wax paper if it is to be marketed fresh. If it is to be ripened, it is pickled in salty whey or milk for 4 to 8 months, then packed in cans for sale.
DOUG (AYRAN)
Doug is defatted yogurt mixed with water and salt.
FINO OR FRENCH BREAD
350 g | all purpose wheat flour |
5 g | yeast |
15 g | salt |
135 g | water |
Fino or French bread loaves are about 30 to 35 cm in length, 5 to 6 cm in diameter, with a crisp crust and soft white crumb.
Dough is prepared from the above ingredients. It is allowed to rise, is kneaded and then rises a second time. The dough is shaped into long loaves, covered and allowed to rise, then slashed with three lengthwise cuts on the surface of the loaves. During baking, the loaves are sprayed several times with water to produce a crisp, well-browned crust.
GAIMAR FLOTATION CREAM
Gaimar flotation cream is a dairy product widely consumed in Iraq, which is similar to Lebanese kashta.
It is prepared from buffalo's milk by boiling the milk for a few minutes. The hot milk is covered with blankets for about 4 hours, then uncovered and allowed to cool overnight. The thick kashta layer is removed with a strainer and is folded with the wet surfaces inside. It is usually sold fresh in the morning and is eaten at breakfast with honey or jam.
GAIMAR MILK
Gaimar milk is the buffalo's milk which remains after the production of gaimar flotation cream. Therefore, the milk is much lower in fat content than whole buffalo's milk.
GAZ (SWEET)
Gaz is an Iranian sweet, similar to nougat, made from manna and, usually, pistachio nuts or almonds. Manna is the sweetish, dried exudate of the European flowering ash or related plant that contains mannitol as it chief constituent.
Gaz is prepared by, first, boiling 4 parts manna with 1 part water and filtering the resulting solution. Separately, 4 parts sugar is mixed with 1 part water and an egg white, then boiled until the mixture becomes viscous. The manna solution is added to this mixture, which is then heated and stirred until it becomes thick. Beaten egg whites are gradually added as the mixture slowly cooks. Nuts are added. The final product is spread in a tray, sprinkled with flour, and cut into desired shapes.
GHANDY SWEET BREAD
Ghandy is a sweet bread formed in round loaves of about 40 to 50 cm in diameter. This bread is prepared from a high extraction wheat flour, sugar and butter. It is baked on the surface of a spherical oven.
GHARAHGHORUT
Gharahghorut is a black, hard, waxy substance with a sour flavor. It is prepared by mixing kashk (dried, defatted yogurt) with water and boiling until it becomes black and syrupy. The mass is sun-dried and stored for later use. Gharahghorut is used in the preparation of some Iranian dishes.
GHEE
Ghee is semifluid butter that is obtained by heating butterfat until all the water evaporates and the remaining curd is slightly scorched. Ghee's characteristic flavor is produced during this process.
GULAB JAMAN
1000 g | highly condensed milk |
125 g | low extraction wheat flour |
2 | eggs |
2 g | sodium bicarbonate |
The above ingredients are mixed and formed into small balls, fried in ghee and soaked in warm, thick sugar syrup.
HABBIYAH
Habbiyah is parboiled wheat. This product is used in many dishes prepared in Iraq, Lebanon, Syria and Jordan.
The wheat grains are sorted, soaked in water to soften the seed coat, then pounded to remove the seed coat. Soaking facilitates the removal of the seed coat and also reduces the breakage of the grains during dehulling. The grains are separated from the hulls, boiled, then sun-dried and stored for consumption.
HALWA GAJAR (SWEET)
1000 g | red carrots |
500 g | sugar |
250 g | ghee |
1000 g | highly condensed milk |
Carrots are boiled and mashed, sugar is added and the mixture is cooked until almost dry. Ghee is added to the carrot mixture and roasted. Milk is added, heated thoroughly, then served warm.
HALWA SOHAN (SWEET)
2000 g | sugar |
2000 g | water |
500 g | wheat starch |
1000 g | ghee |
Syrup is prepared from the sugar and 1250 g water.
The wheat starch is mixed with 750 g water, added to the syrup and cooked until almost dry. Ghee is added one spoonful at a time. The mixture is spread in a tray, cooled, then cut into different shapes.
HALWA SUJI (SWEET)
2500 g | sugar |
2500 g | water |
1000 g | semolina |
1000 g | ghee |
almonds and pistachio nuts | |
(optional) |
Syrup is prepared from the sugar and water. Semolina is roasted in ghee until pink. The syrup is added to the ghee mixture and cooked until almost dry. The mixture is spread in a pan and decorated with nuts if desired.
HALWA WITH PISTACHIO (SWEET)
Wheat flour and ground sesame seeds are roasted in sesame oil. Sugar and water are added to the flour mixture and cooked until almost dry. Halwa is garnished with pistachio nuts before serving.
HALWA (WITH TEHINEH - SWEET)
Sugar and saponaria root extract are combined and beaten while heating until the mixture becomes white. The saponaria root extract acts as an emulsifier. Tehineh is added and beating is continued until the mixture becomes semi-solid. The mixture is spread in a pan, cooled and cut.
HAMBURGER BREAD
350 g | low extraction wheat flour |
5 g | yeast |
15 g | salt |
125 g | water |
Hamburger rolls are small round rolls of about 15 cm in diameter and are baked locally.
Dough is prepared from the above ingredients and allowed to rise twice. It is shaped into balls, placed on a baking sheet, covered with a towel, allowed to rise and baked at 250 degrees C for 20 minutes. During baking, the surface is sprayed several times with water to produce an evenly browned crust.
JALEBI (SWEET)
Low extraction wheat flour, sodium bicarbonate, yellow food coloring and water are mixed to form a thin batter. For frying, the batter is poured into hot ghee or oil using a pot with a hole in the bottom to form overlapping rings. The jalebi are soaked while hot in light sugar syrup.
JOWZEGHAND (SWEET)
Jowzeghand is prepared by stuffing dried figs with ground nuts mixed with sugar. The figs are then sprinkled generously with powdered sugar.
KA'AK BREAD
Ka'ak is a special ring-shaped bread with a surface covering of sesame seeds. The ring is hollow and about half the ring is of a larger diameter than the other half. The leavening agent is fermented chickpeas. The bread is eaten as a snack and is flavored with salt, zaatar (powdered thyme) and sumac just before eating. It is widely sold by street vendors.
KALAKAND
1000 g | highly condensed milk |
250 g | sugar |
cardamom seeds (optional) |
Milk is cooked with sugar and stirred until the mixture is almost dry. It is cooled and cardamom seeds may be added if desired. The mixture is then spread in a tray, cooled and cut into cubes.
KAREISH CHEESE
Kareish is one of the so-called pickled cheeses made in Egypt. Skimmed buffalo's or cow's milk is used. It is produced like domiati cheese except that salt is added to the curd, not to the milk. The cheese is then cured in earthenware containers filled with a brine solution.
KASHK (KITTE, JAMEED, CHORTAN)
Kashk is prepared by drying defatted yogurt prepared from sheep's milk. The concentrated yogurt is hung in cloth sacks, dried for 2 to 4 weeks, then stored for consumption.
KASHTA
Kashta is a relatively protein-rich dairy product produced and consumed primarily in Lebanon. It is prepared by mixing fresh, raw cow's milk with reconstituted powdered milk in proportions not exceeding 66.6 percent of reconstituted milk powder to raw milk.
The mixed milk is poured into wide, round, shallow trays. A white, elastic, membrane-like crust forms over the milk layer as heating continues. This layer is allowed to thicken before it is drawn to the back of the tray after several layers are formed. The kashta is collected by circular colanders and drained. It is then sent to sweet and pastry shops where it is used in many sweet recipes.
KATLAMA ARABIAN
Dough is prepared from low extraction wheat flour. Small balls are shaped and rolled thin to a diameter of about 15 cm.
A filling is prepared from boiled minced meat, salt, chillies, eggs, condensed milk and jam. A spoonful of the filling is placed on each round of pastry, folded in half to form a half moon shape and fried in ghee. Katlama Arabian is eaten warm.
KATLAMA MINCED MEAT
Dough is prepared from low extraction wheat flour and rolled on a wooden plank. It is then cut into round, thin pieces.
A filling is prepared from boiled minced meat, salt, chillies and ground mung beans. A spoonful of the filling is placed on each round of pastry, folded to form a half moon and fried in ghee. Katlama minced meat is eaten warm.
KHAJUR (SWEET)
1000 g | low extraction wheat flour |
650 g | sugar |
190 g | ghee |
water |
A thick dough is prepared from the flour, sugar, ghee and water. This mixture is kneaded thoroughly, then the dough is allowed to rest for 5 minutes. Balls of 2.5 cm in diameter are formed into oval shapes and fried in ghee.
KHIKKI CHEESE
Khikki is one of the major cheese types produced in the Gillan district of Iran. The name refers to a sack made of a whole sheep or goat, which is used as a container to store the cheese. This is a soft, white cheese and its method of preparation has passed from generation to generation through the years.
KISHK (WITH BURGHUL)
In Egypt, Jordan and Syria, kishk is a mixture of approximately 1 part burghul and 4 parts yogurt. In Iraq this product is called kushuk.
The burghul is soaked in an earthenware basin (maajan) overnight with yogurt prepared from goat's milk. It is salted and passed through a meat mincer, then kept covered for 7 to 8 days. Every day the kishk is kneaded and some yogurt is added to it. Then the product is placed in small pieces on trays and sun-dried. After drying, it is ground into a powder.
KISRA BREAD
900 g | sorghum flour |
100 g | dough from previous batch |
200 g | water |
Kisra is prepared by mixing flour, starter and enough water to form a paste in an earthenware container and allowed to stand overnight. The dough is thinned to the consistency of a batter. A thin layer of batter is spread with a spatula on a hot iron plate and baked for about 30 seconds. The thin cakes are removed from the plate, stacked on a tray and covered. Kisra is eaten with vegetables, legumes or a meat stew.
KURDISH CHEESE
Kurdish is a soft, ripened cheese widely consumed in Iraq, usually prepared in Northern Iraq.
Kurdish cheese is made from sheep's milk. Half of the milk is coagulated with rennet; the other half is coagulated with salt and citric acid. The two curds are strained and mixed together. Finely chopped, fresh, green garlic leaves are added, the mixture is salted, put into a sack made of a whole sheep or goat and hung to ripen for 2 to 3 months.
LABNE (LABNEH)
Labne is a very popular dairy food eaten as an hors d'oeuvre, as a spread on bread with olive oil or as a meal by itself.
Labne is prepared from laban (yogurt) by filtering it through cloth bags or linen cloth to drain the whey. It is left in the bag until the consistency is similar to whipped or sour cream. It is then salted and transferred to plastic containers and refrigerated.
LADU (SWEET)
Dough is prepared from chickpea flour and water. Small balls of about 3 cm in diameter are formed, fried in ghee or oil, then soaked in sugar syrup. Pistachio nuts may be sprinkled on ladu before eating if desired.
LAVASH BREAD
1000 g | low extraction wheat flour |
20 g | salt |
200 g | water |
50 g | dough from previous batch |
Lavash is a paper-thin bread, oval in shape, about 70 cm by 30 cm. This type of bread is very popular among the tribesmen and shepherds in Iran.
Dough is prepared from the above ingredients and allowed to rise for several hours. The dough is then rolled to the proper thickness. The rolled dough is put on a cushion and stuck to the walls of a barrel-shaped clay oven with the opening at floor level. It is baked for 25 to 30 seconds. Depending upon the season and the humidity, lavash can be stored from 3 to 6 months.
LEEGVAN CHEESE
Leegvan is a semisoft, fermented, white Iranian cheese. It is prepared from sheep's milk or sometimes from a mixture of sheep's and goat's milk.
LUCHI (SWEET)
Dough from low extraction wheat flour, ghee and water is prepared and kneaded. The balls are formed and rolled into large, thin, circular disks. These are fried in ghee and eaten with jam.
LUX BREAD
600 g | very low extraction wheat flour |
18 g | yeast |
9 g | salt |
water |
Lux bread is Arabic bread prepared from a very low extraction wheat flour, therefore the bread is much whiter than the ordinary Arabix bread sold on the market.
MAIZE, WHEAT AND FENUGREEK BREAD
200 g | whole wheat flour |
100 g | maize flour |
100 g | ground fenugreek seeds |
3 g | yeast |
water |
This bread, called aish-el-fayesh in Egypt, is prepared in the villages and eaten at breakfast with milk or tea.
A soft dough is prepared from the above ingredients. Loaves of about 20 to 25 cm in diameter and 5 cm thick are made and baked. The loaves are then sliced and toasted in a warm oven.
MANAKEESH BREAD
Manakeesh is a bread product widely consumed in Lebanon, usually eaten warm at breakfast.
Arabic bread dough is generously covered with a mixture of thyme, olive oil, salt, sesame seeds and sumac. The fingers are worked deeply into the dough to prevent the separation of the dougu into two layers.
MARKOUK OR MOUNTAIN BREAD
Markouk (mountain bread) is a large round (60 cm i diameter), thin (1.5 to 2 mm) loaf with extensive areas of charring.
The wheat flour used is generally of high extraction and is ground locally in villages. The dough rises overnight with some dough from the previous batch. Small loaves of 25 cm round and 5 mm thick are formed, using whole ground maize flour to prevent sticking. The loaves are then spun out to full size by an intricate motion of both arms. It is baked on one side only for 1 to 1.5 minutes on shallow metal dome over a wood fire.
Most families in mountain areas of Lebanon produced bread in this manner. The bread does not stale easily and is stored in metal containers for 1 to 2 weeks.
MATHI, PREPARED WITH GHEE
1000 g | low extraction wheat flour |
250 g | ghee |
28 g | salt |
water |
A thick dough from flour, ghee, salt and water is prepared. Small, thin cakes are formed and fried in ghee.
MEDAMIS (MEDAMMES)
Medamis is a popular Egyptian stewed broadbean dish. Broadbeans are soaked overnight in water with baking soda added. They are drained, simmered gently in salted water until tender, then seasoned with garlic, lemon juice and olive oil. Medamis is eaten warm.
MESU (SWEET)
Heavy syrup is prepared from sugar and water. Chickpea flour is roasted until pink, then mixed with the syrup. Ghee or oil is heated and gradually added to the flour mixture. Cooking continues until the mixture becomes very thick. Then it is spread in a tray. When cool, mesu is cut into rectangular pieces.
MISH CHEESE
Mish is a type of Egyptian cheese prepared from any kind of soft cheese.
The cheese is salted and stored in jars with its whey. After 2 months or more, the whey is drained and replaced by milk which has been boiled and cooled. The cheese is salted (10 to 15 percent), mixed with pepper and put into jars, which are completely sealed, then stored for 6 months.
MOUNTAIN CHEESE
Mountain cheese is a white, semisoft cheese similar to baladi cheese. It is prepared from goat's or sheep's milk. This type of cheese is usually eaten fresh because it does not keep long.
The milk is coagulated with rennet tablets. The resulting curd is shaped into balls of 8 to 10 cm in diameter, which are then stored in salted whey.
MUNGRA, PREPARED WITH GHEE
1000 g | chickpea flour |
500 g | ghee |
28 g | salt |
2 g | sodium bicarbonate |
water |
A soft dough is prepared by mixing the chickpea flour, ghee, salt and sodium bicarbonate with some water. Small balls of about 1 cm in diameter are made and fried in ghee.
NABET (SPROUTED BROADBEAN SOUP)
Broadbeans are soaked in water for two days to germinate, drained and simmered in salted water until tender. Cardamom seeds and miski (mastric gum) are fried and added to the boiled beans. Nabet is eaten hot with or without lemon juice.
NAMAK PARAY, PREPARED WITH GHEE
1000 g | low extraction wheat flour |
250 g | ghee |
28 g | salt |
water |
A thick dough is prepared by mixing the flour, ghee, salt and some water. The dough is rolled thin, cut into small pieces and fried in ghee.
NAN (NAUN) BREAD
600 g | high extraction wheat flour |
400 g | low extraction wheat flour |
350 g | water |
15 g | salt |
10 g | yeast |
Dough is prepared from the above ingredients, covered and allowed to rise, divided into four portions, which are allowed to stand an additional 5 minutes. Each ball of dough is shaped into an oval loaf of about 17 cm by 30 cm by 1 cm. After shaping, three fingers are dipped into cold water and run lengthwise down the center of each loaf to make deep grooves. The loaves are then baked until brown.
NOUGL WITH ALMONDS (SWEET)
Nougl is a confection of roasted almonds formed into stick shapes and coated with sugar.
PAKORAY (SWEET)
750 g | sugar |
water | |
1000 g | rice flour |
Syrup is prepared from sugar and water to which rice flour is added gradually. The mixture is kneaded and formed into balls of about 2.5 cm in diameter. The pakoray are then fried in ghee.
PARATHA BREAD
Paratha is prepared from whole wheat flour, salt and water. Balls of dough are shaped and then rolled out to a thickness of 0.5 cm, brushed with ghee, rolled like a jelly roll, cut into 20 cm pieces, made into circles, flattened and then fried in ghee. Paratha is usually eaten warm with jam or honey.
PATEESA (SWEET)
Chickpea flour is roasted in ghee or oil, sugar is added according to taste, then roasting is continued until the mixture becomes fibrous. The mixture is shaped into flat disks.
PETHA (SWEET)
Peeled pumpkin pieces are boiled in water until soft. The pumpkin is pierced with a fork frequently while boiling. The cooked pumpkin pieces are washed with a solution of calcium oxide to make them firm. Syrup is prepared from sugar and water. The pumpkin pieces are soaked in the syrup for 24 hours, then removed and the remaining syrup boiled until thick. The pumpkin pieces are returned to the thickened syrup before eating.
PHUL TIKI (SWEET)
Low extraction wheat flour is kneaded with sugar syrup to make a thick dough, which is rolled into small, circular disks. A mixture of oil and goat's fat is applied to the surface of the disks, then they are fried in oil. The goat's fat helps make the texture flaky and crisp.
PINNI (SWEET)
1000 g | wheat starch |
2000 g | ghee |
250 g | low extraction wheat flour |
250 g | semolina |
3000 g | highly condensed milk |
3000 g | sugar |
pistachio nuts and almonds |
Wheat starch is roasted in ghee, then flour and semolina are added and roasting is continued. Milk and sugar are added and cooked until almost dry. Nuts are added before the balls of about 5 cm in diameter are formed.
POORI, PREPARED WITH GHEE
1000 g | low extraction wheat flour |
500 g | whole wheat flour |
28 g | salt |
28 g | ghee |
water |
The flours, salt and ghee are mixed with some water to form a thick dough, which is then rolled into circular disks and fried in ghee.
PURA (SWEET)
1000 g | semolina |
125 g | low extraction wheat flour |
1000 g | sugar |
water |
Semolina, flour, sugar and water are mixed. The batter is poured form a glass into hot ghee, forming thin cakes, and fried.
PURI BREAD
250 g | decorticated lentils |
750 g | whole wheat flour |
10 g | salt |
water |
Lentils are boiled in water, then drained. Flour, salt and enough water to form a medium-thick dough are added. The mixture is shapped into balls, rolled into flat loaves of about 10 cm in diameter and 0.2 cm thick, then fried in hot oil. Puri is usually eaten at breakfast with jam or boiled chickpeas.
RAS CHEESE (KEFALOTYRI)
Ras cheese is hard, strongly flavored and heavily salted.
Ras is prepared from partially separated sheep's milk. Sometimes it is mixed with goat's milk. The milk is heated to 32 degrees C and inoculated with rennet. The resulting curd is stirred vigorously to form very small particles and to liberate some of the whey. The temperature is raised to 45 degrees C and curd particles are allowed to settle.
The curd is put into cheesecloth lined molds, which are put under a press. After pressing, the cheese is removed from the molds and a small quantity of dry salt is rubbed on the surface. This salting is repeated for 2 months, with several applications of brine to prevent drying. When the cheese becomes hard it is ready for use.
RAS MALAI
Ras malai are small balls of cheese boiled in thin sugar syrup and then put in thickened milk.
For its preparation, milk is boiled, cooled, citric acid is added, stirred until a curd forms and then strained. Starch is added to the curd and small balls are formed, then boiled in sugar syrup. An additional amount of milk is boiled down to half its volume. The curd balls are added to the reduced milk and refrigerated.
RASGULLA
Rasgullas are cheese balls which have been simmered in thin sugar syrup and then cooled before serving.
Milk is boiled and lemon juice added, then filtered through cheesecloth to collect the curd. The curd is mixed with flour and cream, then kneaded and shaped into small balls. A cardamom seed is put in each ball.
A thin syrup is prepared from sugar and water, then brought to a boil. The rasgullas are added to the boiling syrup one by one and allowed to swell. The syrup and rasgullas are removed from the heat and allowed to cool before eating.
SANGAK BREAD
1000 g | whole wheat flour |
2000 g | wheat flours of different extractions |
33 g | salt |
water | |
150 g | dough from previous batch |
sesame or poppy seeds | |
(optional) |
Sangak (literally “little stone”) is a sour dough bread, always consumed fresh, and very popular in Iran. It is a flat bread 3 to 5 mm thick and 70 cm long by 50 cm wide.
The first four ingredients are combined and kneaded. The dough is allowed to rest 30 minutes. Dough from a previous batch is added, kneaded again and allowed to rise for 1 to 2 hours.
Balls of dough are formed and flattened on a special flat paddle with a long handle. Holes are made throughout the surface of the dough and sprinkled with sesame or poppy seeds if desired. Then the paddle is placed on the floor of a preheated oven which is covered with small stones. Baking time is 4 to 5 minutes.
SAUSAGE, ARMENIAN (SOUJOUK)
1000 g | medium-fat ground meat |
20 g | cumin |
10 g | allspice |
5 g | black pepper |
5 g | cinnamon |
10 g | hot red pepper |
20 g | salt |
40 g | garlic |
Soujouk is an Armenian specialty but it is widely consumed in Lebanon, Syria, Egypt and Turkey. It may be prepared from beef, mutton or buffalo meat.
The above ingredients are mixed and refrigerated overnight. It is then stuffed into a casing (beef intestine), pricked with a fork, and put under a press overnight to remove excess liquid. The sausage is then hung in the shade for drying.
SAUSAGE, EGYPTIAN
Egyptian sausage is prepared the same way as Armenian sausage except that buffalo meat is generally used.
SAUSAGE, LEBANESE
1000 g | ground pork, beef and mutton |
25 g | spice mixture from equal amounts of: |
cinnamon | |
sweet pepper | |
black and red hot pepper | |
coriander seeds | |
nutmeg | |
potassium nitrate | |
salt | |
300 ml | wine |
Lebanese sausages are prepared from pork. beef and mutton and cured with a mixture of spices and wine.
The meat is ground and mixed with the spices, salt and wine. It is then packed into a casing (usually sheep intestine) and hung to cure from 4 hours to 2 days.
SEWIAN (SWEET)
Vermicellies of about 2.5 cm long are formed from a thick dough of chickpea flour and water. They are fried in oil and then soaked in thick sugar syrup.
SEWIAN SALTISH
1000 g | chickpea flour |
28 g | salt |
water |
A thick dough is prepared by mixing the above ingredients. Vermicellies (about 2.5 cm long) are formed and fried in ghee or oil. Sewian saltish is usually eaten with a meat dish.
SHAKAR PARAY (SWEET)
1000 g | low extraction wheat flour |
375 g | ghee |
250 g | yogurt |
2 g | sodium bicarbonate |
water |
The flour, yogurt and sodium bicarbonate are mixed with water to form a thick dough. Balls of about 2.5 cm in diameter are formed and fried in ghee. They are then soaked in heavy sugar syrup.
SHAMSY BREAD, WHITE
Shamsy is prepared from a low extraction wheat flour, yeast and water. Loaves of about 20 cm in diameter and 5 to 6 cm thick are formed and allowed to rise for 1 to 2 hours. The loaves are pricked at the edges with a fork and then baked in a clay oven heated by wood fire. Shamsy is similar to French bread.
SHAMY BREAD (WHITE OR BROWN)
Shamy bread may by prepared from a low extraction wheat flour or from whole wheat flour to which 15 percent bran is added. It is similar to Arabic bread, it is in two layers, 25 to 30 cm in diameter, but thicker than Arabic bread. This type of bread is baked in commercial bakeries and is used to prepare sandwiches. (In Egypt, shamy bread is used to prepare broadbean sandwiches.)
SHANKLISH CHEESE
Shanklish cheese is a ripened cheese using wild mold as the ripening agent.
It is prepared by heating (but not boiling) defatted yogurt, which causes proteins to coagulate and flocculate. The coagulated product, arysh, is cooled and filtered on sheets of cloth, then heavily salted, peppered and rolled into small balls. The balls are sun-dried for 3 days, then stored in jars for 20 to 30 days until completely covered with wild mold. The product is then washed with water, covered with thyme and stored in glass jars.
SHIRMAL SWEET BREAD
Shirmal is prepared from a low extraction wheat flour, sugar, butter and milk. The bread is about 20 cm in diameter, 2 cm thick, and the crust is covered with sesame seeds. It is usually baked commercially on the walls of a spherical oven.
SLICED TYPE BREAD
350 g | low extraction wheat flour |
10 g | salt |
5 g | dry yeast |
150 g | warm milk |
50 g | butter |
Sliced type bread is a rectangular, soft crust bread, about 25 cm by 10 cm by 10 cm, that is bakery sliced.
Dough is prepared from the above ingredients and allowed to rise twice. It is shaped and placed in baking pans, allowed to rise until more than double in size, then baked for about 35 minutes. Loaves are cooled before slicing.
SORGHUM BREAD (INJERA)
2000 g | sorghum flour |
3000 g | water |
25 g | yeast |
The flour is mixed with 1200 g of water and the yeast. The dough is kneaded and allowed to rise overnight. About 2 hours before baking, 600 g of boiling water is mixed with one-eighth of the dough. This mixture is boiled and stirred constantly for 10 minutes. The cooked mixture and the remaining water are mixed with the rest of the dough. It is allowed to rise another 2 hours. After it is stirred, small amounts of batter are poured onto a preheated griddle to bake.
Sorghum bread is usually eaten with a meat or vegetable stew.
STAMBOULI CHEESE
Stambouli is a white, semisoft cheese similar to akkawi cheese. Its name comes from Turkey. It was a common item on the Lebanese market for a few years, but it is no longer produced in Lebanon. It is usually prepared from cow's milk, but sheep's milk may be used if available.
The milk is coagulated with commercial rennet tablets. The curd is pressed into 10 cm square molds. The cheese cubes are removed from the molds and stored in tin cans containing brine until consumed.
TAAMIA (FALAFEL)
Taamia is prepared in Egypt by soaking decorticated broadbeans overnight in water, draining, then putting the beans, onions and garlic through a meat grinder. The mixture is seasoned with coriander, hot red pepper, cumin, allspice and salt. Small patties are formed in a special mold, then fried in oil. Taamia is eaten hot with vegetables and tehineh sauce.
In other countries, chickpeas are used instead of broadbeans and the product is called falafel.
TABRIZ (LOGHMAN) CHEESE
Tabriz is a white, semisoft cheese with numerous holes. It is prepared from sheep's milk and has a sour flavor. The name comes from Loghman, a village in Tabriz, where it is prepared.
The milk is coagulated with rennet tablets, the curd packed into triangular cloth bags (40 cm by 40 cm by 40 cm) and allowed to drain thoroughly. The triangular block of cheese, which is about 20 cm thick, is removed from the bag and put in an earthenware pot, covered with salt, and allowed to stand for 2 days. It is eaten at breakfast or dinner with fresh bread. This cheese is eaten fresh.
TAFTOON BREAD (BAZARI)
1000 g | mixture of 70 and 80 percent extraction wheat flours |
20 g | date syrup |
70 g | salt |
50 g | sodium bicarbonate |
250 g | dough from previous batch |
Taftoon is a flat, round, sour dough bread of about 30 to 40 cm in diameter and 3 to 5 mm thick with small holes on its surface.
Balls of dough are formed and flattened on a round cushion. The shaped dough is baked on the surface of a spherical oven for about 1.5 minutes.
TEHINEH
Tehineh is an off-white, stable emulsion extracted from sesame seeds. Tehineh is used in the preparation of many Near Eastern dishes.
The sesame seeds are soaked in salt water to separate the hulls and dirt from the seeds. During this soaking process, the seeds float due to their high oil content.
The floating seeds are collected in strainers and washed with water to remove traces of salt and hulls. The seeds are then roasted under 4 atmospheres of pressure with agitation for over 2 hours. The roasted seeds, now very high in oil, are crushed by circular rotating rocks. The resulting emulsion, tehineh, is put into containers.
TEHINEH BREAD
1000 g | low extraction wheat flour |
10 g | yeast |
10 g | salt |
water | |
150 g | tehineh |
125 g | sugar |
Tehineh bread is an Armenian delicacy often eaten at breakfast. It is about 20 cm in diameter and 1 cm thick, but is not double-layered like Arabic bread.
Dough is prepared from the flour, yeast, salt and water. Balls of dough are formed and rolled to 0.5 cm thickness, then brushed with tehineh and sprinkled generously with sugar. The dough is then rolled like a jelly roll, cut into 20 cm pieces, formed into circles, flattened and baked at 160 degrees C for 30 minutes or until golden brown.
TOSTO BREAD, WHITE
700 g | low extraction whaet flour |
20 g | salt |
10 g | yeast |
300 g | milk |
100 g | butter |
The dough is prepared from the above ingredients, allowed to rise twice, then baked in pans (25 cm by 10 cm by 10 cm) for 30 minutes at 250 degrees C. The bread is sliced after it cools, toasted on both sides in a warm oven and eaten at breakfast.
VANASPATI
Vanaspati is a commercially hydrogenated vegetable oil mixture. Cottonseed oil is usually the major constituent oil. Soybean oil, mustard seed oil, rapeseed oil and sesame seed oil are also used in the preparation of vanaspati.
While ghee is the main dietary fat consumed in some areas of the Near East, vanaspaties are being used increasingly as ghee substitutes.
WHITE (BULGARIAN) CHEESE
White cheese is usually prepared from whole sheep's milk, but sometimes from cow's milk.
It is prepared by pasteurizing the milk at 68 degrees C for 10 minutes. A mixture of Streptococcus lactis and S. cremoris is used as a starter. Coagulation takes place in 60 minutes at 30 to 32 degrees C. The curd is poured into molds, pressed and cut into pieces 10 by 10 cm and immersed in saturated brine for 12 to 14 hours, then it is packed into plastic boxes containing salted whey.
Food or Food Group | Protein (kcal/g) | Fat (kcal/g) | Carbohydrate (kcal/g) |
---|---|---|---|
Cereals and Grain Products: | |||
Barley, whole grain or meal | 3.95 | 8.37 | 3.55 |
Buckwheat, whole grain or meal | 3.37 | 8.37 | 3.78 |
Maize, whole grain or meal | 2.73 | 8.37 | 4.03 |
Maize starch | 3.46 | 8.37 | 4.16 |
Millet | 3.87 | 8.37 | 4.12 |
Oats, whole grain, meal or flour | 3.46 | 8.37 | 4.12 |
Rice | |||
Brown | 3.41 | 8.37 | 4.12 |
Polished | 3.82 | 8.37 | 4.16 |
Rye, whole grain or meal | 3.05 | 8.37 | 3.86 |
Sorghum | 0.91 | 8.37 | 4.03 |
Teff | 3.87 | 8.37 | 4.12 |
Triticale, whole grain or meal | 3.59 | 8.37 | 3.78 |
Wheat | |||
Bran | 1.82 | 8.37 | 2.35 |
Flour, 72% extraction | 4.05 | 8.37 | 4.12 |
Flour, 80–90% extraction | 3.78 | 8.37 | 3.95 |
Germ | 3.59 | 8.37 | 3.78 |
Middlings | 1.82 | 8.37 | 2.35 |
Semolina | 3.91 | 8.37 | 4.12 |
Whole grain or meal | 3.59 | 8.37 | 3.78 |
Starchy Roots and Tubers | 2.78 | 8.37 | 4.03 |
Dry Grain Legumes, Nuts and Seeds | 3.47 | 8.37 | 4.07 |
Vegetables: | |||
Immature legumes | 3.47 | 8.37 | 4.07 |
Truffle (fungi) | 2.62 | 8.37 | 3.48 |
Underground crops (beets, carrots, onions, radishes, etc.) | 2.78 | 8.37 | 3.84 |
Other vegetables | 2.44 | 8.37 | 3.57 |
Fruits: | |||
All (except lemons, limes) | 3.36 | 8.37 | 3.60 |
All fruit juice (except lemon, lime), unsweetened | 3.36 | 8.37 | 3.92 |
Lemons, limes | 3.36 | 8.37 | 2.48 |
Lemon juice, lime juice, unsweetened | 3.36 | 8.37 | 2.70 |
Sugars, Syrups and Sweets: | |||
Cane or beet sugar (sucrose) | -- | -- | 3.87 |
Glucose | -- | -- | 3.68 |
Sugar products, miscellaneous | 3.89 | 8.45 | 3.98 |
Meat, Poultry, Eggs, Fish and Milk: | |||
Basterma, brain, heart, kidney, liver, lung, sausage and spleen | 4.27 | 9.02 | 3.87 |
Eggs | 4.36 | 9.02 | 3.68 |
Meat, fish and poultry | 4.27 | 9.02 | -- |
Milk, cheese and other milk products | 4.27 | 8.79 | 3.87 |
Tongue and shellfish | 3.27 | 9.02 | 4.11 |
Oils and Fats: | |||
Butter, ghee | 4.27 | 8.79 | 3.87 |
Other animal fats and oils | -- | 9.02 | -- |
Mayonnaise | 4.36 | 8.84 | 3.80 |
Vegetable fats and oils | -- | 8.84 | -- |
Condiments (Herbs and Spices): | |||
Leaves, less than 10% fiber | 2.44 | 8.37 | 3.57 |
Fruits | |||
Less than 10% fiber | 3.36 | 8.37 | 3.60 |
10–20%fiber | 3.36 | 8.37 | 2.90 |
More than 10% fiber, containing piperine | 1.83 | 8.37 | 3.20 |
Seeds | |||
Less than 10% fiber | 3.47 | 8.37 | 4.07 |
More than 10% fiber | 3.47 | 8.37 | 3.25 |
Bark | 1.82 | 8.37 | 2.35 |
Flowerbuds | 1.82 | 8.37 | 2.85 |
Food or Food Group | Factor | Food or Food Group | Factor |
---|---|---|---|
Cereals and Grain Products: | Nuts and Seeds, continued | ||
Barley, millet, oats,rye and triticale | 5.83 | Brazil nuts | 5.46 |
Other nuts | 5.30 | ||
Rice | 5.95 | Seeds | 5.30 |
Wheat bran | 6.31 | ||
Wheat flour, low or medium extraction | 5.70 | Sugar Products, Miscellaneous | 5.93 |
Wheat, whole grain or meal | 5.83 | Milk and Milk Products | 6.38 |
Dry Grain Legumes: | Oils and Fats: | ||
Groundnuts | 5.46 | Butter | 6.38 |
Soybeans | 5.71 | Ghee | 6.38 |
Nuts and Seeds: | Other Foods | 6.25 | |
Almonds | 5.18 |
Food or Food Group | Factor | Food or Food Group | Factor |
---|---|---|---|
Cereals and Grain Products: | Fish, continued | ||
Barley | 0.720 | Little tunny | 0.915 |
Maize | .860 | Narrow-barred Spanish mackerel | .918 |
Millet | .860 | ||
Rice | .920 | Pomfret | .702 |
Sorghum | .860 | Sea catfish | .900 |
Triticale | .720 | Speigler's grey mullet | .910 |
Wheat | |||
Whole grain | .720 | Milk, yogurt, butter and | |
Flour, 72% extraction | .670 | coconut oil: | |
Dry Grain Legumes | .775 | Fatty acid | |
4:0 | .867 | ||
Seeds | .956 | 6:0 | .897 |
8:0 | .916 | ||
Avocado | .914 | 10:0 | .929 |
12:0 | .939 | ||
Meat: | 14:0 | .947 | |
Beef carcass | .950 | 16:0 | .953 |
Beef, lean | .915 | 18:0 | .958 |
16:1 | .953 | ||
Fish: | 18.1 | .958 | |
Bluelined snapper | .813 | 18.2 | .957 |
Croaker | .862 | 18.3 | .957 |
Grunt | .930 | ||
Indian threadfin | .930 | Oils and Fats (except butter and coconut oil) | .956 |
Jack | .918 |
From Retinol | From Retinol Precursors | ||
---|---|---|---|
Beta-carotene | Carotenoids Other than Beta | ||
Animal Origin: | |||
Meat and meat organs | 90 | 10 | |
Poultry | 70 | 30 | |
Fish and shellfish | 90 | 10 | |
Eggs | 70 | 30 | |
Milk and milk products | 70 | 30 | |
Animal or fish oil | 90 | 10 | |
Plant Origin: | |||
Cereals: | |||
Maize, yellow | 40 | 60 | |
Others | 50 | 50 | |
Legumes and seeds | 50 | 50 | |
Vegetables: | |||
Green vegetables | 75 | 25 | |
Deep yellow (carrots, sweet potatoes, deep orange type, etc.) | 85 | 15 | |
Sweet potatoes, pale type, | 50 | 50 | |
Other vegetables | 50 | 50 | |
Fruits: | |||
Deep yellow (apricot, nectarrine, etc.) | 85 | 15 | |
Other fruits | 75 | 25 | |
Vegetable or seed oils | 50 | 50 |