Research Article Open Access

Main Sources of Antioxidant Vitamins in the Jordanian Diet

Authors

Hadeel A. Ghazzawi
Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman-11942, Jordan
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CORRESPONDING AUTHOR
Hamed R. Takruri
Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman-11942, Jordan
|
Hiba F. Al-Sayyed
Department of Clinical Nutrition and Dietetics, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman-11196, Jordan
Published on: November 15, 2014
DOI 10.3923/pjn.2014.700.704
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Abstract

This research evaluates the intakes of the antioxidant vitamins A (retinol), C (ascorbic acid) and E (tocopherols) as obtained from food consumption calculations based on the most recent food budget survey in Jordan (JHEIS, 2010). The estimated antioxidants intakes were analyzed using a nutrition analysis software program (Food Processor, 2008). The results showed that the means of daily per capita intakes of vitamin A, C and E were 781 μg, 123.3 and 8.4 mg/day, respectively. Amongst the Jordanian household intakes tomato was the best source of vitamins A and C. Beside tomatoes, carrots, fresh spinach and melon were at the top of vitamin A food sources. In addition, corn and olive oils and Jordanian bread were at the top of vitamin E sources. Tomatoes, citrus, green peppers and cucumber were the best sources of vitamin C. It is concluded that the Jordanian diet meets the recommendations of vitamin A and that vitamin C intake was higher than the recommendations whereas vitamin E intake was below the recommendations.

Keywords:

Antioxidant vitamins, Jordan, vitamin A, vitamin C, vitamin E

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Ghazzawi, H. A., Takruri, H. R., & Al-Sayyed, H. F. (2014). Main Sources of Antioxidant Vitamins in the Jordanian Diet. Pakistan Journal of Nutrition, 13(12), 700–704. https://doi.org/10.3923/pjn.2014.700.704
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