Nutritional Composition of Tamales and Corn and Wheat Tortillas

Abstract

Tamales and corn and wheat tortillas were purchased from various sources in Tucson, Arizona, U.S.A. in 1988 and 1989. A total of 16 tamales and 10 corn and 11 wheat tortillas from different sources were analyzed for proximate composition and mineral content. Corn tortillas averaged 5.9% protein, 2.3% lipid, and 240 kcal/100 g, while the wheat tortillas averaged 8.3% protein, 7.1% lipid, and 328 kcal/100 g. The tamales averaged 5.4% protein, 11.2% lipid, and 215 kcal/100g. The tamales were divided into two classes of either "green corn" or beef. The green corn tamales averaged 4.9% protein, 11.9% lipid, and 221 kcal/100 g, while the beef tamales averaged 6.0% protein, 10.6% lipid, and 206 kcal/100 g. Corn tortillas had mineral concentrations for calcium of 214 mg/100 g, phosphorus of 71 mg/100g, iron of 1.7 mg/100g, and zinc of 1.5 mg/ 100 g, while wheat tortillas had values for calcium of 70 mg/100 g, phosphorus of 50 mg/100 g, iron of 6.8 mg/100g, and zinc of 0.7 mg/100 g. Tamales had values of calcium of 82.3 mg/100 g, phosphorus of 83 mg/100g, iron of 2.9 mg/100g, and zinc of 1.5 mg/100 g. All composition data are expressed on a wet weight basis.