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 (ESCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 2
  • Publication Date: 2021
  • Doi Number: 10.3233/mnm-200525
  • Journal Name: MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, EMBASE, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.207-218
  • Istanbul Technical University Affiliated: Yes

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).