This paper reviews published data that contributes to the knowledge of the ingredients and nutrients of
Cameroon traditional dishes. Macronutrient (energy, carbohydrates, protein, total fat, fibre and ash) and
mineral (iron, zinc, magnesium, calcium, phosphorus, copper, manganese, potassium, sodium and selenium)
data are presented for 117 commonly consumed dishes from three eco-regions. Tables providing
an overview of the main ingredients and nutrient values (range of means per 100 g edible portion) are
presented. Considerable variability in nutrient values has been reported among dishes. Water contents
range from 29.8 to 95.9 g/100 g edible portion while energy values range from 12 to 403 kcal/100 g.
Energy yielding-constituents are the major nutrients recorded in published data, followed by iron, zinc
and magnesium.