Nutritional composition of home-prepared baby meals in Madrid. Comparison with commercial products in Spain and home-made meals in England

The nutritional value of 50 home‐prepared meat‐based baby meals for infants of 7 and 8 months old in Madrid was evaluated. Chemical analysis showed the meals to have a low energy density (mean 50 kcal 100 g‐1), mainly due to the low fat content of the meals (mean 2.5 g 100 kcal‐1). Protein content was high in proportion to me energy provided (mean 9.1 g 100 kcal‐1). The addition of fat would have considerably improved the relation between the three macronutrients. About 20% of die meals had a higher than desired sodium level (> 200 mg 100 kcal‐1) when assessed against guidelines for commercial baby meals. The English home‐made baby meals had a higher energy density, a lower protein content, the same low fat content, and a wider range between minimum and maximum values observed for each nutrient compared to the Spanish home‐prepared meals. The commercial baby meals had a higher energy density, a better ratio between the macronutrients and a smaller variation in the nutrient content.