Nutritional profile of pizza commonly consumed in Bahrain

Abstract

PurposeThis paper seeks to determine the proximate, mineral, sterol composition, and fatty acid profile of pizzas commonly consumed in Bahrain.Design/methodology/approachFive different types of pizza were purchased from various food outlets in Manama city, the capital of Bahrain. Proximate composition was determined by measuring the moisture, ash, fat, protein (N × 6.25), crude fiber, and carbohydrate content. The elements Ca, Mg, Na, Fe, Zn, Cu, and Mn were measured using the flame system, while fatty acids were analyzed by gas liquid chromatography (GLC) as their methyl esters, and sterols in the extracted fat were determined quantitatively by GLC.FindingsOn a fresh weight basis the dishes contained 47.50‐63.22 per cent w/w moisture, 8.25‐13.45 per cent w/w protein (N × 6.25), 8.43‐11.35 per cent w/w fat, and 11.76‐28.75 per cent w/w carbohydrates. The energy value ranged from 187.43‐259.60kcal (784.20‐1,086.18kJ)/100g, while a significant variation in the fiber and ash content was not observed. Of the minerals tested sodium (4,301.0‐5,315.3ppm), calcium (1,431.3‐2,143.2ppm), iron (9.10‐22.712ppm), and zinc (10.85‐17.65ppm) were the most prominent, while potassium, magnesium, and manganese were considerably lower. Analysis of sterol composition showed that cholesterol (9.87‐20.91mg/100g) and β‐sitosterol (5.91‐9.65mg/100g) were the most prominent sterols, whilst the presence of campesterol and stigmasterol was low. The main fatty acids present were oleic (22.10‐32.40mg/100g) and palmitic acid (24.0‐26.7mg/100g), while considerable amount of linoleic, stearic, and myristic acids were also present.Originality/valueDespite the popular misconception regarding the nutritional value of fast foods like pizzas, the pizza commonly consumed in Bahrain could be a considerable source of nutrition and make nutritional contribution to the diet, if eaten in moderation.