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Energy Density and Nutrient Contents of Selective Chinese New Year Snacks

Authors
  • Yeo, Michelle Ting Yun1
  • Yeo, Penny Liu Qing1
  • Bi, Xinyan1
  • Henry, Christiani Jeyakumar1, 2
  • 1 (X.B.)
  • 2 Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117599, Singapore
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Aug 18, 2020
Volume
9
Issue
8
Identifiers
DOI: 10.3390/foods9081137
PMID: 32824781
PMCID: PMC7466284
Source
PubMed Central
Keywords
License
Green

Abstract

Background: In this study, the energy density and nutrient contents of thirty Chinese New Year (CNY) snacks commonly consumed in the Asian region during the CNY festive season were measured. Methods: Calorie Answer™, Gas Chromatography-Mass Spectrometry (GC-MS) and Inductively coupled plasma-mass spectrometry (ICP-MS) were the main methods applied in this study. Results: All snacks showed high energy density (kJ/100 g) and the nutrient content, including macro-and micronutrients of these snacks were remarkably different. The most abundant minerals in these snacks include sodium, magnesium, potassium, and calcium. Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids were the main fatty acids and trans -fat was only identified in Butter cookies. Conclusions: This study provides a large database on macro- and micronutrient contents in CNY snacks consumed in the Asian region that has not been previously reported. Our results indicate that the snacks were generally energy-dense and nutrient-poor. This study provides necessary information to enable the reformulation of snacks with lower saturated fat and sodium content. It is also a source of information for consumers to select healthier snacks.

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