The Composition of some New Guinea Foods

Abstract

The nitrogen, fat, ash, fibre, water and gross energy contents of 87 raw and cooked Papua New Guinean highland and coastal foods were analyzed. Carbohydrate was obtained by difference and the available energy was calculated using appropriate factors. Information on the edible portion, average serving or portion size and the ratio of available to gross energy contents of these and other foods is presented. The results confirm the low protein and energy contents of sweet potato and taro, the staple food stuffs. Considerable variations were found within and between the different varieties of the staples, owing to variations in water content probably caused by different methods of food preparation.