Nutritional analysis of vegan recipes: From social media to plate

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science & Nutrition Pub Date : 2024-08-02 DOI:10.1002/fsn3.4382

Tuba Yoldaş, Gözde Sultan Kaya, Ayhan Parmaksız, Handan Işıklar, Elif Günalan

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Abstract

The study aimed to determine the nutritional composition of vegan recipes shared on the Instagram social media platform and to compare these ingredients with their non-vegan/omnivorous versions. Turkish and English vegan recipes of meatballs (n = 53), burgers (n = 12), pizza (n = 15), pasta (n = 38), cake (n = 58), and cookies (n = 52) were obtained from Instagram. They all met the criteria of being shared as #vegan labeled, presented detailed information about ingredients, and only included plant-based ingredients. Afterward, non-vegan/omnivorous recipes (n = 228) were determined as equivalent to the vegan recipes in each food group, and a total of 456 recipes were evaluated. The amounts of macro- and micronutrients per 100-gram serving were obtained by the Nutritional Data System (BeBiS). According to the outcomes, the most significant differences in nutritional composition were found between vegan and non-vegan meatball recipes. The levels of cholesterol and B12 were significantly lower in English vegan recipes of meatballs, pasta, cake, and cookies compared to their non-vegan versions (p < .05). Consuming different vegan foods throughout the day could provide complementary nutrient intake and sustainable optimal health. Nevertheless, recipe-based updates could be an innovative approach in future vegan studies. In addition, analysis of vegan recipes could be considered to modulate vegan supplementation programs.

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素食食谱的营养分析：从社交媒体到餐桌

该研究旨在确定在 Instagram 社交媒体平台上分享的素食食谱的营养成分，并将这些成分与非素食/无素食版本进行比较。研究人员从 Instagram 上获取了土耳其语和英语的素食食谱，包括肉丸（n = 53）、汉堡（n = 12）、披萨（n = 15）、意大利面（n = 38）、蛋糕（n = 58）和饼干（n = 52）。它们都符合以 #vegan 标签分享、提供详细配料信息和只包含植物配料的标准。之后，在每个食物组中确定与素食食谱相当的非素食/偏食食谱（n = 228），共评估了 456 份食谱。通过营养数据系统（BeBiS）获得了每 100 克食谱中宏量营养素和微量营养素的含量。结果显示，素食和非素食肉丸食谱的营养成分差异最大。与非素食食谱相比，英文素食食谱中的肉丸、意大利面、蛋糕和饼干中的胆固醇和 B12 含量明显较低（p <.05）。全天食用不同的纯素食品可以补充营养素摄入量，保持最佳健康状态。不过，在未来的素食研究中，基于食谱的更新可能是一种创新方法。此外，还可以考虑通过分析素食食谱来调整素食补充计划。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science & Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

5.10%

发文量

434

审稿时长

24 weeks

期刊介绍： Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.