Open AccessComposition and nutritional value of traditional rural Iranian foods
Author(s) -
M Azar,
A Aminpour
Publication year - 2021
Publication title -
eastern mediterranean health journal/eastern mediterranean health journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.442
H-Index - 47
eISSN - 1687-1634
pISSN - 1020-3397
DOI - 10.26719/1996.2.2.261
Subject(s) - rural area , food science , geography , energy density , composition (language) , islamic republic , rural population , environmental health , traditional medicine , socioeconomics , microbiology and biotechnology , medicine , chemistry , biology , islam , engineering , linguistics , philosophy , archaeology , engineering physics , pathology , sociology
There are a limited number of studies available on the composition and nutritional value of traditional rural foods in the Islamic Republic of Iran. In this study, an attempt was made to collect information on these foods through a questionnaire by health workers in rural areas of northern, southern, eastern, western and central regions of the country. A total of 24 traditional rural foods and composite dishes were identified. Eshkeneh-daneh and ab-baneh contained high energy and protein contents among plant and mixed [plant and animal] foods, respectively. Their energy density and protein-energy ratio were very high. The calcium content was relatively high in ab-baneh, but the iron content rather low in both. Melon seed in eshkeneh-daneh and local nuts in ab-baneh were the main ingredients in these composite dishes