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 the 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 the 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.