Amlou
|
45 g of argan oil |
98.7 g (Harhar et al., 2011HARHAR, H., GHARBY, S., KARTAH, B., EL MONFALOUTI, H., GUILLAUME, D. and CHARROUF, Z., 2011. Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability. Plant Foods for Human Nutrition, vol. 66, no. 2, pp. 163-168. http://dx.doi.org/10.1007/s11130-011-0220-x. PMid:21442181. http://dx.doi.org/10.1007/s11130-011-022...
); 98.7 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
--- |
--- |
703 |
The ripe almonds are crushed with a traditional hand mill and homogenized with argan oil and honey |
45 g of almonds |
51.3 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
); 48.62-61.62 g (Houmy et al., 2016HOUMY, N., MANSOURI, F., BENMOUMEN, A., ELMOUDEN, S., BOUJNAH, M., SINDIC, M., FAUCONNIER, M.-L., SERGHINI-CAID, H., and ELAMRANI, A., 2016. Characterization of almond kernel oils of five almonds varieties cultivated in Eastern Morocco. In: O. KODAD, A. LÓPEZ-FRANCOS, M. ROVIRA and SOCIAS I COMPANY R., eds. XVI GREMPA Meeting on Almonds and Pistachios. Zaragoza: CIHEAM, pp. 317-321. Options Méditerranéennes : Série A. Séminaires Méditerranéens, no. 119.) |
5.5 g (Yada et al., 2011YADA, S., LAPSLEY, K. and HUANG, G., 2011. A review of composition studies of cultivated almonds: macronutrients and micronutrients. Journal of Food Composition and Analysis, vol. 24, no. 4-5, pp. 469-480. http://dx.doi.org/10.1016/j.jfca.2011.01.007. http://dx.doi.org/10.1016/j.jfca.2011.01...
); 9.51 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
19.79 g (Summo et al., 2018SUMMO, C., PALASCIANO, M., DE ANGELIS, D., PARADISO, V.M., CAPONIO, F. and PASQUALONE, A., 2018. Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). DA Webb) as influenced by harvest time and cultivar. Journal of the Science of Food and Agriculture, vol. 98, no. 15, pp. 5647-5655. http://dx.doi.org/10.1002/jsfa.9110. PMid:29708600. http://dx.doi.org/10.1002/jsfa.9110...
); 18.8 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
10 g of honey |
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79.7 g (Hasam et al., 2020HASAM, S., QARIZADA, D. and AZIZI, M., 2020. A review: honey and its nutritional composition. Asian Journal of Research in Biochemistry, vol. 7, no. 3, pp. 34-43.); 81.7 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
0.5 g (Hasam et al., 2020HASAM, S., QARIZADA, D. and AZIZI, M., 2020. A review: honey and its nutritional composition. Asian Journal of Research in Biochemistry, vol. 7, no. 3, pp. 34-43.); 0.56 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
Lbsis
|
25 g of argan oil |
98.7 g (Harhar, et al., 2011HARHAR, H., GHARBY, S., KARTAH, B., EL MONFALOUTI, H., GUILLAUME, D. and CHARROUF, Z., 2011. Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability. Plant Foods for Human Nutrition, vol. 66, no. 2, pp. 163-168. http://dx.doi.org/10.1007/s11130-011-0220-x. PMid:21442181. http://dx.doi.org/10.1007/s11130-011-022...
); 98.7 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
--- |
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607 |
The honey and argan oil added to toasted barley flour |
65 g toasted barley flour |
1.18-3.09 g (Guo et al., 2020GUO, T., HORVATH, C., CHEN, L., CHEN, J., and ZHENG, B., 2020. Understanding the nutrient composition and nutritional functions of highland barley (Qingke): a review. Trends in Food Science & Technology, vol. 103, pp. 109-117. http://dx.doi.org/10.1016/j.tifs.2020.07.011. http://dx.doi.org/10.1016/j.tifs.2020.07...
); 2.3 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
49.14-68.6 g (Guo et al., 2020GUO, T., HORVATH, C., CHEN, L., CHEN, J., and ZHENG, B., 2020. Understanding the nutrient composition and nutritional functions of highland barley (Qingke): a review. Trends in Food Science & Technology, vol. 103, pp. 109-117. http://dx.doi.org/10.1016/j.tifs.2020.07.011. http://dx.doi.org/10.1016/j.tifs.2020.07...
); 64.5 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
6.35-23.4 g (Guo et al., 2020GUO, T., HORVATH, C., CHEN, L., CHEN, J., and ZHENG, B., 2020. Understanding the nutrient composition and nutritional functions of highland barley (Qingke): a review. Trends in Food Science & Technology, vol. 103, pp. 109-117. http://dx.doi.org/10.1016/j.tifs.2020.07.011. http://dx.doi.org/10.1016/j.tifs.2020.07...
); 9.91 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
10 g of honey |
--- |
79.7 g (Hasam et al., 2020HASAM, S., QARIZADA, D. and AZIZI, M., 2020. A review: honey and its nutritional composition. Asian Journal of Research in Biochemistry, vol. 7, no. 3, pp. 34-43.); 81.7 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
0.5 g (Hasam et al., 2020HASAM, S., QARIZADA, D. and AZIZI, M., 2020. A review: honey and its nutritional composition. Asian Journal of Research in Biochemistry, vol. 7, no. 3, pp. 34-43.); 0.56 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
Tagoulla
|
10 g of argan oil |
98.7 g (Harhar et al., 2011HARHAR, H., GHARBY, S., KARTAH, B., EL MONFALOUTI, H., GUILLAUME, D. and CHARROUF, Z., 2011. Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability. Plant Foods for Human Nutrition, vol. 66, no. 2, pp. 163-168. http://dx.doi.org/10.1007/s11130-011-0220-x. PMid:21442181. http://dx.doi.org/10.1007/s11130-011-022...
); 98.7 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
--- |
--- |
375 |
The semolina of barley is added to boiling salted water and seasoned with argan oil |
90 g of barley semolina |
1.18-3.09 g (Guo et al., 2020GUO, T., HORVATH, C., CHEN, L., CHEN, J., and ZHENG, B., 2020. Understanding the nutrient composition and nutritional functions of highland barley (Qingke): a review. Trends in Food Science & Technology, vol. 103, pp. 109-117. http://dx.doi.org/10.1016/j.tifs.2020.07.011. http://dx.doi.org/10.1016/j.tifs.2020.07...
) ; 2.3 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
49.14-68.6 g (Guo et al., 2020GUO, T., HORVATH, C., CHEN, L., CHEN, J., and ZHENG, B., 2020. Understanding the nutrient composition and nutritional functions of highland barley (Qingke): a review. Trends in Food Science & Technology, vol. 103, pp. 109-117. http://dx.doi.org/10.1016/j.tifs.2020.07.011. http://dx.doi.org/10.1016/j.tifs.2020.07...
) ; 64.5 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |
6.35-23.4 g (Guo et al., 2020GUO, T., HORVATH, C., CHEN, L., CHEN, J., and ZHENG, B., 2020. Understanding the nutrient composition and nutritional functions of highland barley (Qingke): a review. Trends in Food Science & Technology, vol. 103, pp. 109-117. http://dx.doi.org/10.1016/j.tifs.2020.07.011. http://dx.doi.org/10.1016/j.tifs.2020.07...
) ; 9.91 g (Anses-Ciqual, 2017ANSES-CIQUAL [online], 2017 [viewed 28 January 2021]. Available from: https://ciqual.anses.fr/#/cms/download/node/20 https://ciqual.anses.fr/#/cms/download/n...
) |