Macronutrients, energy and minerals of "Panes Preparados": A descriptive study carried out in some food sales in the campus of the University of San Carlos of Guatemala.
DOI:
https://doi.org/10.54495/Rev.Cientifica.v22i1.124Keywords:
"Prepared bread", sausages, macronutrients, daily dietary recommendation, nutritional transitionAbstract
Guatemalan food culture has incorporated the international concept of hot dog, and has become a popular food with a variety of ingredients, as a "pan preparado". The major differences with the hot dog are: the bread is slightly coal roasted; additional mayonnaise, mustard and ketchup sauce, chopped cabbage and Guatemalan dressings as guacamol and chilli sauce are incorporated. The traditional sausage can be replaced by salami, chorizo, longaniza, bacon or roasted meat; either mixed, which includes all these meat products.
A sample of a"pan preparado" was purchased in a "caseta" that were open between 11:00 and 13:00 am in the central campus of the University of San Carlos of Guatemala, stabilized in the laboratory and analyzed applying the Weende System for proximate analysis, during the following 15 days.
The percentage composition of macronutrients of studied bread prepared with salami, chorizo, longaniza, sausage or bacon, are similar: 6-9% protein, 20-27% carbohydrates and 6-10% fat. Breads prepared with
roasted meat and mixed meat products have higher percentage of protein (11-15%), less carbohydrates (13- 17%) and similar amount of fat (10%). Regarding the content of minerals, potassium and sodium were in the
highest amount.
A unit of studied bread weighing between 132 and 208 g, brings 317 to 417 kcal, and 806 to 1340mg of sodium. The high concentration of sodium is due to meat products, and covers 40-52%, 52% and 67% of the daily dietary recommendation –RDD- of sodium for adults, depending on whether is bread with one meat product, roasted meat or mixed meat products, respectively. Considering that excess of sodium in the diet is a risk factor for cardiovascular diseases, is recommended to limit the consumption of this kind of fast food.
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Copyright (c) 2012 J. Salazar de Ariza, A. Agueda, A. Utrilla, P. Del Aguila Mayén, P. Moreno, R. Guerra, Y. Argueta, M. Gómez, H. Quezada, G. Hernández, I. Batres, K. Rossal, Z. De León
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