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New nutritional composition data on selected traditional foods consumed in Black Sea Area countries
Author(s) -
Costa Helena S,
Albuquerque Tânia G,
SanchesSilva Ana,
Vasilopoulou Effie,
Trichopoulou Antonia,
D'Antuono L Filippo,
Alexieva Iordanka,
Boyko Nadiya,
Costea Carmen,
Fedosova Katerina,
Hayran Osman,
Karpenko Dmitry,
Kilasonia Zaza,
Finglas Paul
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6192
Subject(s) - composition (language) , geography , food science , business , biology , philosophy , linguistics
BACKGROUND Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the ‘Sustainable exploitation of bioactive components from the Black Sea Area traditional foods’ ( BaSeFood ) project is to generate for the first time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable development and exploitation . RESULTS Thirty‐three traditional foods were analysed in an accredited laboratory to determine their nutritional composition, and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the exception of the analysed teas, which did not contribute to energy intake . CONCLUSION The use of a common methodology for the study of traditional foods will enable countries to further investigate these foods. Moreover, a new nutritional knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets by maintaining healthy dietary patterns within local cultures .