Hong Kong Food & Environmental Hygiene Department Consultant Ho Yuk-yin said Saturday that a year- long study on the fiber and vitamin C content of fruit and vegetables has been launched in Hong Kong.

Speaking on a radio talk show on Saturday, Ho said the restaurant trade has reacted positively to the department's recent food studies, with many indicating they will consider their results when preparing dishes.

Recent research on the nutrient values of congee, rice and noodle dishes will help the public understand how to make proper food choices.

It showed some congee, rice and noodle dishes contained unhealthy levels of salt and fat, and were low in calcium and dietary fiber.

The energy content of congee items is low compared with rice and noodle items while the percentage of total fat content of fried noodle dishes was the highest.

Ho said people taking in too much salt are vulnerable to kidney and heart diseases, hypertension and cancer. He advised people to avoid using too much sauce when eating rice and noodle dishes.

They should consider sharing the food, particularly fried dishes, to avoid consuming too much fat.

Source: Xinhua