Abdus Sattar, Farooq Ahmad Khan.
Composition of some frequently consumed cooked Pakistani foods.
Pak J Pathol Jan ;7(2):29-32.

The composition of various foods is not only different from each other but the same food may have wide differences in composition when divergent cooking procedure are employed. A study was designed to determine the composition of three common Pakistani foods namely paratha - the commonest Pakistani breakfast, Samosa - a common snack item, and rice portion of `mutton pulao` a frequently consumed meal. These foods were prepared from proweighed portions of raw material and were analyzed for the contents of moisture (water), carbohydrate, protein, fat, ash, and crude fibre. The Paratha had higher percentage of available carbohydrate, protein, fat and crude fibre. The `samosa` had relatively high content of water while the rice portion of mutton pulao had the highest content of water and fat. It is concluded that `paratha` is a satisfactory breakfast in our culture for the people engaged in heavy physical work to meet their caloric requirements.

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