Dear INFOODS community,

I am looking for nutrient composition of stew sauces: in Kenya, we have found that sometimes infants are served the soup of a bean/meat/green leaves/fish stew (without the solid pieces). These are more nutrient dense and consistent than a simple stock (because it often contains onion, tomato, oil, and nutrients leaked from the meat/fish/beans/greens) but we cannot use the full recipes we have collected, because of course it is exempt from the most nutrient dense components.

We were wondering whether anyone has come across these cases and has calculated a more accurate nutrient composition for this type of dishes, or could adviced us of any FCT which might be a good reference.

Many thanks and best wishes,
Paula

########################################################################

To unsubscribe from the InFoods-Food-Comp-L list, click the following link:
https://listserv.fao.org/scripts/wa-fao.exe?SUBED1=InFoods-Food-Comp-L&A=1