Nutrient composition of stuffed vine leaves: A Mediterranean dietary


EL S. N. , KAVAS A., Karakaya S.

JOURNAL OF FOOD QUALITY, vol.20, no.4, pp.337-341, 1997 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 20 Issue: 4
  • Publication Date: 1997
  • Doi Number: 10.1111/j.1745-4557.1997.tb00476.x
  • Title of Journal : JOURNAL OF FOOD QUALITY
  • Page Numbers: pp.337-341

Abstract

Stuffed grape vine leaves, dolma is a well-liked Turkish dish, common to Mediterranean diets. Moisture, ash, energy, protein, fat, carbohydrate, calcium, sodium, iron, beta-carotene (vitamin A), vitamin C analyses were conducted to determine the nutritional value of dolma. beta-carotene level per 100 g serving of dolma (1041 IU) supplies 20.82% of the USRDA (5000 IU) and an INQ (Index of Nutritional Quality) for vitamin A of 2.54. Although the fat content and INQ for fat were found to be high in dolma, it can still be considered a healthy choice due to the type of oil used, namely olive oil, which has been shown to have beneficial effects on health.