Identification of the functional food potency of calkama: A traditional recipe with edible Mediterranean wild greens from Turkish cuisine


Altin G., Bildik F. , Kasapoğlu K. N. , Genc S., Genc M., Özçelik B.

MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM, vol.14, no.2, pp.207-218, 2021 (Journal Indexed in ESCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 2
  • Publication Date: 2021
  • Doi Number: 10.3233/mnm-200525
  • Title of Journal : MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM
  • Page Numbers: pp.207-218

Abstract

BACKGROUND: The phytochemical contents of traditional foods are necessary to further elucidate the impacts of the Mediterranean diet on health. Calkama is traditional food prepared by using wild green plants including chard (Beta vulgaris var.cicl), wild fennel (Foeniculum vulgare spp), common mellow (Malva sylvestris L), common poppy (Papaver rhoeas L), dock (Rumex spp), common nettle (Urtica dioica L), sow-thistle (Sonchus asper (L) Hill), common stork's bill (Erodium circutarium (L)L Her) and wild leek (Allium ampeloprasum L).