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NUTRITIONAL COMPOSITION TABLES OF GREEK RECIPES BY CALCULATION

The recipes included concern foods and sweets, which are typically prepared and consumed in Greece. Their nutrient composition was calculated through nutritional software.

The following methodology was applied: the ingredients of the recipes were discarded of inedible parts, weighed separately and, following the preparation process, the entire cooked food was weighed, in order to estimate the loss or gain of weight during cooking. Then the derived data was analyzed through the UNIDAP program and the composition of the recipes per 100 grams was calculated.

The water quantity of the recipe is indicative, since it is used as a means for the recipe preparation and in the end it may evaporate or be absorbed.

The weight of the ingredients, both solid and liquid, is expressed in grams, due to the needs of the software. An egg has been estimated to weigh 50 grams. The added lipid which has been used for the preparation of the foods and several sweets is olive oil. The quantity of olive oil reported in the recipes of fried foods refers to the olive oil which was absorbed during frying.

The recipes appear as the censor passes over the name of each food.

COMPOSITION TABLES