Nutritional Profile of Local Delicacies: A Study on Geographically Indicated Dishes from Amasya Cuisine
DOI:
https://doi.org/10.24925/turjaf.v14i2.449-456.8469Keywords:
Geographical indication, Amasya cuisine, Regional dishes, Nutritional profile, Vitamins, MineralsAbstract
Determining the nutritional profiles of regional geographically indicated dishes that reflect Turkey’s rich cultural heritage and gastronomic diversity is of great importance in terms of both cultural sustainability and public health. This study evaluated the energy, macro, and some micro nutrient contents of geographically indicated traditional dishes belonging to the Amasya cuisine. In the study, the nutrient profiles of 13 products -six from the food and soup group and seven from the bakery, pastry, and dessert group- were examined based on approximately one serving, selected from registered products accessed from the Turkish Patent and Trademark Office’s “Geographical Indications” database. Portion sizes were determined using standard recipes and literature, and energy and nutrient contents were analyzed using the BeBiS 9 (2020) software. The findings indicate that some geographically indicated dishes are significant sources of micronutrients such as protein, calcium, iron, and potassium. Some of the evaluated geographically indicated products stand out as concentrated energy sources due to their high energy and carbohydrate content. Many geographically indicated dishes contribute to healthy nutrition with their high levels of dietary fiber, vitamins, and minerals. Some products in the baked goods, pastries, and sweets category are notable for their energy density and micronutrient richness. Furthermore, based on the literature, the possible effects of traditional cooking methods (boiling, baking, slow cooking, etc.) on nutrients have been discussed. In conclusion, geographical indication-protected local products are not only important for preserving cultural heritage but also serve as a valuable resource in terms of nutrition science, sustainable healthy diet models, and public health policies.
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