![]() Members of the public are recommended to choose Chinese dim sum that are low in total fat and rich in complex carbohydrate as the staple foods consume about half plate of boiled vegetable per person (preferably without sauce) consume steamed salty dim sum in moderate amount choose less pan-fried and deep-fried dim sum and avoid consuming the soup of rice-in-soup and noodles-in-soup. The results showed that the total fat, saturated fat and sodium contents of some Chinese dim sum were quite high, whilst the calcium and dietary fibre contents were generally low.Ī balanced diet can be achieved by choosing food carefully during a dim sum meal in Chinese restaurants. Laboratory analyses for energy and nine nutrients of local public health interest were conducted by the Food Research Laboratory of FEHD. ![]() The Food and Environmental Hygiene Department (FEHD) has conducted a study to determine the nutrient contents of the common Chinese dim sum in Hong Kong and proposes recommendations to maintain a balanced diet while consuming Chinese dim sum.Ī total of 71 Chinese dim sum items and three sauces for boiled vegetables were selected for nutrient analysis and ten samples were purchased from the local market for each food item. Effects of Consuming Soup on the Sodium Content of Noodle-in-soupĪnnex I: Recommendations of WHO and FAO on Nutrient IntakeĪnnex III: Chinese dim sum analyzed in this studyĪnnex IV: Testing Methods for the Determining Nutrient Contents in FoodsĪnnex V: Nutrient Contents of Chinese Dim Sum (per 100 g)Īnnex VI: Nutrient Contents of Chinese Dim Sum (per Serving/Unit)Īnnex VII: Nutrient Contents of Three Chinese Dim Sum MenusĪnnex VIII: Criteria for Evaluation of Nutrient Values of Chinese Dim Sum Sets.Effects of Adding Sauces in the Boiled Vegetable.Acknowledgement is required if other parts of this publication are used.įood and Environmental Hygiene Department Under no circumstances should the research data contained herein be reproduced, reviewed, or abstracted in part or in whole, or in conjunction with other publications or research work unless a written permission is obtained from FEHD. This is a publication of the Food and Public Health Branch of the Food and Environmental Hygiene Department (FEHD) of the Government of the Hong Kong Special Administrative Region.
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