Research Article

Received: 18 January 2013 Revised: 4 April 2013 Accepted article published: 23 April 2013 Published online in Wiley Online Library: 6 June 2013

(wileyonlinelibrary.com) DOI 10.1002/jsfa.6192

New nutritional composition data on selected

traditional foods consumed in Black Sea Area
countries
Helena S Costa,a∗ Tânia G Albuquerque,a,b Ana Sanches-Silva,a
Effie Vasilopoulou,c Antonia Trichopoulou,c,d L Filippo D’Antuono,e
Iordanka Alexieva,f Nadiya Boyko,g Carmen Costea,h Katerina Fedosova,i
Osman Hayran,j Dmitry Karpenko,k Zaza Kilasonial and Paul Finglasm

Abstract
BACKGROUND: Traditional foods are an important part of the culture, history, identity and heritage of a region or country and
are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods
and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the ‘Sustainable
exploitation of bioactive components from the Black Sea Area traditional foods’ (BaSeFood) project is to generate for the first
time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable
development and exploitation.

RESULTS: Thirty-three traditional foods were analysed in an accredited laboratory to determine their nutritional composition,
and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed
foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the
exception of the analysed teas, which did not contribute to energy intake.

CONCLUSION: The use of a common methodology for the study of traditional foods will enable countries to further investigate
these foods. Moreover, a new nutritional knowledge base of traditional foods from Black Sea Area countries will contribute to
promote local biodiversity and sustainable diets by maintaining healthy dietary patterns within local cultures.

c 2013 Society of Chemical Industry

Keywords: traditional foods; nutritional composition; food composition databases; BaSeFood; Black Sea Area countries

INTRODUCTION e Department of Agroenvironmental Science and Technology, Food Science

University Campus, University of Bologna, Piazza Goidanich 60, 47521 Cesena,
Lifestyle changes are affecting eating habits, and some traditional Italy
foods are at risk of disappearing.1 Specific eating habits and
foods have an important role in the traditional habits of many f University of Food Technologies, Maritza Boulevard 26, 4000 Plovdiv, Bulgaria
cultures.2 In recent years, consumers have shown increased g UzhNU (Uzhhorod National University), 46 Pidhirna St., 88000 Uzhhorod,
interest in and demand for traditional foods, as they are often Ukraine
perceived as having specific sensory characteristics and higher
h Spiru Haret University Bucharest, 13 Ion Ghica Str., Sector 3, 030045 Bucharest,
Romania
∗
Correspondence to: Helena S Costa, Department of Food and Nutrition,
National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016, i Department of Nutrition, Odessa National Academy of Food Technologies, Ul.
Lisbon, Portugal. E-mail: [email protected] Kanatnaya 112, Odessa 65039, Ukraine

a Department of Food and Nutrition, National Institute of Health Dr. Ricardo j T C Yeditepe University, Kayisdagi Caddesi, 26 Agustos Yerleskesi, 34755
Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal Istanbul, Turkey

b REQUIMTE/Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo k State Educational Institution of the High Professional Education ‘Moscow State
Ferreira 228, 4050-313 Porto, Portugal University of Food Productions’, 125080 Moscow, Russian Federation

c Department of Hygiene, Epidemiology & Medical Statistics, Medical School, l Elkana, Biological Farming Association, Gazapkhuli Street, 160177 Tbilisi,
National and Kapodistrian University of Athens, Mikras Asias 75, 115 27 Athens, Georgia
Greece
m Institute of Food Research, Norwich Research Park, Colney, Norwich NR47UA,
d Hellenic Health Foundation, Kaisareias 13 & Alexandroupoleos, 115 27 Athens, UK
3524

Greece

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Nutritional composition of traditional foods from the Black Sea region www.soci.org

quality.3 – 6 A trend towards rediscovering traditional foods has (EuroFIR)-based guidelines8 with additions specific to the focus of
emerged as a reaction to the impact of globalisation on everyday the BaSeFood project, mainly regarding information on bioactive
life, in order to protect and maintain the diversity of regional substances of the selected traditional foods. This work was
food and agricultural traditions. Traditional foods generally use developed by Prof. Antonia Trichopoulou and her team from
local agricultural raw materials, contributing to a sustainable Hellenic Health Foundation, Greece under the framework of the
environment, to the economic input of rural areas and to the BaSeFood project. The procedure for selecting traditional foods
sustainability and development of small and medium enterprises.7 and recipes included three steps, i.e. documentation, prioritisation
A traditional food is a food with a specific feature or features and evaluation. Traditional foods were documented on the
that distinguish it clearly from other similar products of the traditional character taking into account the EuroFIR definition of
same category in terms of the use of ‘traditional ingredients’ traditional foods.8 Prioritisation of foods took under consideration
(raw materials or primary products), ‘traditional composition’ or the lack of data on bioactive substances and the frequent
‘traditional type of production and/or processing method’.8 In consumption of the food. Other criteria such as health claims and
most countries, information on the nutrient and bioactive content nutrient profiling, food biodiversity and food composition, target
of traditional foods is limited, so there is a need to investigate, bioactive components with putative health effects, technological
register and promote such foods in order to preserve the culture, criteria and marketing potential were also applied.
history, identity and heritage of these countries. Moreover, the The selected plant origin traditional foods belong to the
study of the composition of foods, particularly traditional foods, is following six food categories of interest to the BaSeFood project:
also essential to understand their implications for human health (1) cereals and cereal-based foods; (2) vegetables and vegetable-
and make recommendations for improved diets.9 Therefore there based foods; (3) fruits and fruit-based foods; (4) oilseeds and
is increasing interest in studying the factors that affect nutritional oilseed products; (5) herbs, spices and aromatic plants; (6) low-
composition10,11 and its association with health effects.12,13 or non-alcoholic fermented foods and beverages of plant origin.
Food composition databases (FCDBs) provide detailed and Table 1 describes the traditional foods selected for this study,
reliable information on the nutritional composition of foods and including a brief food description, the ingredients and the name
have a wide range of applications for clinical practice, public health of the food in English and in the national language of the country.
and education.14 Nevertheless, the major application of FCDBs is A photograph of each traditional food is shown in Fig. 1. The
still to provide the necessary data for estimating the intake of food description system used in the BaSeFood project is the one
nutrients and other food components.15 Food composition data adopted by EuroFIR, namely LanguaL (http://www.langual.org), a
are vital in making accurate claims for a food, as the nutrient or multilingual, multifaceted thesaurus for describing characteristics
food component content in question must be defined.16 In order of a food, including food group, food origin, physical attributes,
to provide representative and accurate food composition data, processing, packaging, dietary uses and geographic origin.18 A
two considerations, i.e. a sampling plan and appropriate methods detailed description of the recipes used for each traditional food
for analytical quantification, should be taken into account.14 is available on the BaSeFood website.19
‘Sustainable exploitation of bioactive components from the The components for the nutritional composition determination
Black Sea Area traditional foods’ (BaSeFood) is a collaborative were prioritised on the basis of (1) inclusion of relevant data in
research project funded by the 7th Framework programme national FCDBs, (2) the most relevant components to be analysed
(http://www.basefood-fp7.eu/). The general objective of BaSeFood for each food and (3) their importance in relation to the increased
is to contribute towards the establishment of a rationale for risk of diet-related chronic diseases. The prioritised macronutrients
integrating the concepts of health-promoting traditional foods and components were water, ash, total protein, total fat, individual
in order to create a knowledge base for sustainable economic fatty acids, starch, total sugars and total dietary fibre.
development in the area of production and in the processing of
tradition-based healthy foods.17 Within this general objective, the
specific objective of the work package ‘Bioactive components, Sample collection and sample handling
nutritional and microbiological characterisation of traditional Sampling of traditional foods in each country was carried out using
foods’ is to characterise selected traditional foods from six EuroFIR-harmonised approaches.1,8 This procedure was essential
Black Sea Area countries (BSACs), i.e. Bulgaria, Georgia, Romania, to ensure that representative and reliable food samples were
Russian Federation, Turkey and Ukraine, in order to produce new prepared for analysis and to establish a common approach
analytical data detailing the nutritional composition and bioactive that could be used by all participating countries. The location
content and to produce documentation relating to the key micro- for collecting the traditional foods was selected based on the
organisms involved in food processing, with special reference to geographical area of origin of the specific traditional food or recipe.
the effect of bioactive retention and food safety. The aim of the Each traditional food recipe was prepared at least three times,
present study was to determine the nutritional composition (water, from which a composite sample was made. The recipe preparation
ash, total protein, total fat, individual fatty acids, total sugars, starch followed for each food was identical. Each sample was placed
and total dietary fibre) of 33 selected traditional foods from BSACs in appropriate containers and transported on ice (if required) in
in order to promote local biodiversity and sustainable diets by cooler boxes to the local laboratory. On the same day, samples
maintaining healthy dietary patterns within local cultures. were homogenised and frozen (if required). Appropriate equal
quantities of primary samples of the same recipe were mixed to
give a composite sample of approximately 1 kg. This procedure was
MATERIALS AND METHODS repeated in order to obtain three individual composite samples
Prioritisation of traditional foods and components for analysis. Then the samples were all sent to National Institute
A total of 33 traditional foods from BSACs (Bulgaria, Georgia, of Health Dr. Ricardo Jorge where the nutritional composition
Romania, Russian Federation, Turkey and Ukraine) were selected analysis of the selected traditional foods was performed. Samples
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and prioritised according to European Food Information Resource were stored (if required) in a deep freeze (at least −20 ◦ C) between

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Table 1. Description and ingredients of selected traditional foods from Black Sea Area countries

Traditional food Traditional food

Food group Country (English name) (national language) Brief food description Ingredients

Cereals and cereal-based Bulgaria Baked layers of Tikvenik A dessert made of layers of pastry with Pumpkin, sunflower oil, cinnamon, walnuts,
foods pastry stuffed pumpkin, sugar, cinnamon and walnuts wheat flour, salt, water, butter and sugar
with pumpkin
Georgia Tsiteli Doli bread Makhobeliani dolis puri A light-blue-tinged bread of oblong or oval Wheat flour, Cephalaria syriaca L. seeds, leaven,
shape containing a small amount of salt and water

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makhobeli flour
Romania Cornmeal mush Mămăligă A mush prepared from cornflour boiled in Cornmeal, salt and water
salted water
Russian Federation Buckwheat A mass of non-agglomerated tenderised cereal Buckwheat, salt and water
porridge grain prepared from fried buckwheat
crumbly
Turkey Bulgur pilaf Bulgur pilavı A type of pilaf made from bulgur and served Siyez bulgur, tomato, onion, green pepper,
hot sunflower seed oil, butter, red pepper, salt,
parsley and water

Ukraine Sour rye bread A type of bread made with various Sourdough starter, sugar, dry granular yeast,
percentages of flour from rye grain white flour, rye flour, cumin, salt and water
Vegetables and Bulgaria Rodopian dried Rodopski fasul A bean soup with a characteristic taste Smylian beans, water, carrot, onion, sunflower
vegetable-based foods beans oil, tomato, flour, paprika powder, salt and
hot pepper
Georgia Nettles with Chinchris mkhali nigvzit A meal of boiled stinging nettles seasoned Nettles, onion, walnuts and salt
walnut sauce with walnut
Romania Nettle sour soup Ciorbă de urzici A sour soup made from fermented wheat bran, Nettles, carrot, onion bulb, celery root, green
www.soci.org

vegetables and green nettle leaves leaves of lovage, glazed rice, sunflower oil,
harvested from young plants Romanian borsch, spring onions, green
leaves of lovage, salt and water
Russian Federation Vegetable A cold soup with shredded vegetables and Potato, turnip, carrot, radish, cucumber, spring

c 2013 Society of Chemical Industry

okroshka bread kvass; a light-brown liquid served at a onion, salt, sugar, mustard and bread kvass
temperature not exceeding 14 ◦ C
Turkey Kale soup Kara lahana corbasi Vegetable soup Onion, suet, cow butter, tomato paste, red
pepper paste, kale, white beans, corn grits,
salt, black pepper and water
Ukraine Transcarpathian Zelenyj borshch Zakarpats’kyj Thick vegetable soup with sorrel Potato, carrot, sunflower oil, onion, garlic,
green borsch parsley, salt, black ground pepper, sorrel,
egg, sour cream, wheat flour, green dill and
water
Ukraine Ukrainian borsch A vegetable soup in which beets predominate Beets, mushrooms, lemon juice, water, parsley,
peppercorns, white beans, carrot, celery,
potato, cabbage, onion, sunflower oil,
tomato juice, garlic and salt
Fruits and fruit-based foods Bulgaria Rose jam Dko ot rozi Sweet thick syrup with rose petals Sugar, water, dried rose (Rosa damascena Mill.)
petals and citric acid
Georgia Churchkhela Churchkhela A delicacy made of walnuts sewn onto a string, White grapes, wheat flour and walnuts
dipped in thickened grape juice and dried in
the shape of a sausage

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H S Costa et al.
 Table 1. Continued

Traditional food Traditional food

Food group Country (English name) (national language) Brief food description Ingredients

Romania Plum jam Magiun de prune A traditional plum paste obtained by boiling Plums (Prunus domestica L.), without stems and
the plums without sugar stones, and water
Russian Federation Watermelon juice Watermelon juice with pulp Watermelon
Turkey Fruit of the Karayemiş Cherry laurel belongs to the rose family Fruit of the evergreen cherry laurel (Prunus
evergreen laurocerasus L.)

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cherry laurel
Ukraine Uzvar Boiled desiccated fruits in large quantities of Dried apples, dried plums, dried cherries, water
water and honey
Oilseeds and oilseed Bulgaria Halva Tahan halva A dessert prepared with sugar or sugar syrup, Sunflower seeds, good-King-Henry roots and
products sunflower seeds and tahini extract, water, sugar/glucose syrup, sugar,
water and citric acid
Georgia Flax oil Selis zeti Flaxseed oil Linum usitatissimum L. seeds

Russian Federation Mustard oil A yellow oil with a spicy taste derived from Mustard (Sinapis alba L.) seeds
mustard seeds
Ukraine Roasted Smazhene nasinnya Roasted sunflower seeds Roasted sunflower (Helianthus annuus L.) seeds
sunflower
seeds
Herbs, spices and aromatic Bulgaria Mursal tea Mursalski chai An infusion of Sideritis scardica Griseb. Sideritis scardica Griseb.
Nutritional composition of traditional foods from the Black Sea region

plants Georgia Wild plum sauce Tkhemlis satsebeli A well-seasoned wild plum sauce Wild plums, coriander, fennel, red pepper,
garlic, pennyroyal, water and salt
Romania Herbal dish Mâncărică de verdeaţă A delicious spring broth with green herb Onion, sunflower oil, wheat flour, green dill
leaves; this herbal dish is served cold during leaves, green parsley leaves, sage leaves,
fasting periods tomato paste, chilli paste, salt, black pepper,
basil leaves, mint leaves and water

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Turkey Black tea Çay Medium-sized black tea particles Leaves of Camellia sinensis and water
Ukraine Cottage cheese Pomazanka Cottage cheese spread with dill and garlic Cottage cheese, butter, garlic, green dill and
with dill and salt
garlic
Low- or non-alcoholic Bulgaria Millet ale Boza A thick, fermented cereal-based beverage with Wheat, barley, water and sugar
fermented foods and a slightly sour sweet flavour
beverages of plant origin Romania Elderberry soft Socata Natural home-made soft drink, without Flowers of elderberry (Sambucus nigra L.),
www.soci.org

drink preservatives or artificial colorants, made white sugar, lemon juice, lemon peel, yeast
from elderflowers and water
Russian Federation Kvass southern A fermented beverage made from rye bread Water, rye bread, sugar, yeast, juniper
and juniper berries (Juniperus communis L.) berries and raisins
Turkey Sautéed pickled Fasulye turşusu kavurması A vegetable dish Onion, garlic, sunflower seed oil, tomato, green
green beans beans, rice, salt, black pepper and water
Ukraine Sauerkraut Finely shredded white cabbage, fermented Cabbage and salt

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A B A B C A B

D E F G
C D C D

(A) Sauerkraut; (B) Ukrainian borsch; (C)

Transcarpathian green borsch; (D) Roasted sunflower
seeds; (E) Uzvar; (F) Sour rye bread; (G) Cottage
E cheese with dill and garlic. E

(A) Buckwheat porridge crumbly; (B)

(A) Cornmeal mush; (B) Nettle sour
Kvass southern; juice; (C) Vegetable
soup; (C) Herbal dish; (D) Elderberry
okroshka. (D) Watermelon;
soft drink; (E) Plums jam.
(E) Mustard oil.

A B A B

C D D
C

A B C

E F
E
(A) Black tea;
D E (B) Bulgur pilaf;
(C) Sautéed pickled
(A) Baked layers of pastry stuffed with green beans;
pumpkin; (B) Halva; (C) Milletale; (D) (D) Kale soup; (A) Churchkhela; (B) Nettles with
Mursal tea; (E) Rodopian dried beans; (E) Fruit of the evergreen walnut; (C) Tsiteli doli bread; (D) Flax
(F) Rose jam. cherry laurel. oil; (E) Wild plum sauce.

Figure 1. Photographs of 33 traditional foods from six Black Sea Area countries.

preparation and analysis to avoid microbial and enzymatic method specification and value and quality assessment, according
deterioration. All procedures and methods applied, from the to the standards designated by EuroFIR were collected and are
supply of foods to the sample distribution for analysis, were now available for each of the 33 traditional foods to be included in
recorded in a protocol that accompanied each food sample. the available national FCDBs. Establishing a common standard
for identifying and describing foods is essential in order to
facilitate database linking and comparison of food composition
Analytical procedures
data between organisations and countries.18
Nutritional analyses were carried out in an accredited laboratory
In order to highlight the differences in nutritional composition
according to ISO/IEC 17025,20 and this implies accreditation for
between the analysed traditional foods, Fig. 2 reports the mean
each nutrient, and taking into account the scope of accreditation
values per food group. Owing to the lack of published data on
and/or successful participation in proficiency-testing schemes. The
the nutritional composition of the analysed traditional foods, it
methods of analysis used to determine the nutritional composition
was not possible to perform a comparison with data from other
of the selected traditional foods are described in Table 2.
studies.
The available carbohydrates (CHO) were calculated as: CHO
In some cases, for foods with the highest content of each
= 100 − (water + ash + total protein + total fat + total
component, the contribution to the dietary reference intake (DRI)
dietary fibre). Furthermore, the analysed total sugars and starch
was calculated. DRIs were established by the Food and Nutrition
content are also presented. Energy values were calculated using
Board of the Institute of Medicine, National Academy of Sciences.23
the following equations: (1) in kJ, 17 × total protein + 17 ×
The detailed nutritional composition of the 33 analysed traditional
available carbohydrates + 37 × total fat + 8 × total dietary fibre
foods is shown in Table 324,25 and Table 4, and all results are
and (2) in kcal, 4 × total protein + 4 × available carbohydrates + 9
given per 100 g edible portion. Values presented in the tables are
× total fat + 2 × total dietary fibre, as indicated in Greenfield and
the average values of three individual samples (n = 3), with each
Southgate21 for the energy conversion factors and in Commission
sample being analysed in triplicate.
Directive 2008/100/EC22 for the dietary fibre conversion factor.

Cereals and cereal-based foods

RESULTS AND DISCUSSION Of the six foods in the cereals and cereal-based foods group, three
In this study, full value documentation data, i.e. food description, had water contents higher than 65 g per 100 g (bulgur pilaf from
3528

sampling plan, sample handling, component identification, Turkey, buckwheat porridge crumbly from Russian Federation and

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Table 2. List of analytical methods with limits of detection (LOD) and quantification (LOQ) (g per 100 g) used for nutritional composition
determination of traditional foods from Black Sea Area countries

Component Method Reference LOD LOQ

Water Gravimetric NP 475; NP 1088; NP 1614; NP EN 12145 0.03 0.1

Ash Charred on sand bath and Bunsen burner AOAC method 945.46 (gravimetric); NF 0.03 0.1
before ashing V04-208, October 1989
Total N (protein) Kjeldhal AOAC method 991.20, 2000 0.03 0.1
Total fat Acid hydrolysis with extraction NP 876; NP 1613; NP 1974 0.03 0.1
Starch Enzymatic Boehringer Mannheim 0.01 0.3
Total dietary fibre Enzymatic–gravimetric AOAC method 985.29 0.1 0.4
Total sugars Munson–Walker AOAC method 950.50; AOAC method 0.03 0.1
906.03; AOAC method, 945.2

Cereals and cereal based foods Oilseeds or oilseed products

Sour rye bread Roasted sunflower seeds

Bulgur pilaf
Mustard oil
Buckwheat porridge crumbly

Cornmeal mush Flax oil

Tsiteli Doli Bread

Halva
Baked layers of pastry stuffed with pumpkin
0 20 40 60 80 100
0 20 40 60 80 100
-1 g 100 g-1of edible portion
g 100 g of edible portion

Vegetables and vegetable based foods Herbs, spices and aromatic plants
Ukrainian borsch Cottage cheese with dill and garlic
Transcarpathian green borsch
Black tea
Kale soup
Vegetable okroshka Herbal dish
Nettle sour soup
Wild plum sauce
Nettles with walnut sauce
Rodopian dried beans Mursal tea

0 20 40 60 80 100 0 20 40 60 80 100
-1 -1
g 100 g of edible portion g 100 g of edible portion

Low or non-alcoholic fermented foods and

Fruit or fruit based foods beverages of plant origin
Uzvar Sauerkraut
Fruit of the evergreen cherry laurel
Sautéed pickled green beans
Watermelon juice
Kvass southern
Plums jam
Elderberry soft drink
Churchkhela

Rose jam Millet ale

0 20 40 60 80 100 0 20 40 60 80 100
-1 -1
g 100 g of edible portion g 100 g of edible portion

Water Ash Total protein Total fat Available carbohydrates Total dietary fibre

Figure 2. Comparison of food component contents per food group for analysed traditional foods from Black Sea Area countries.

cornmeal mush from Romania). These three foods were also those groups (>2.5 g per 100 g), along with nettles with walnut sauce
that presented the lowest calculated energy values (between 93 and roasted sunflower seeds.
and 130 kcal per 100 g). The food belonging to the cereals group Protein is the structural component of all cells in the body.
that presented the lowest water content was sour rye bread, which Proteins may also function as enzymes, as transport carriers and as
also corresponded to the food with the highest energy value (362 some hormones.23 It has been suggested that a moderate protein
kcal per 100 g). intake could easily prevent weight gain more than reduced fat
The ash content of cereals and cereal-based foods varied or carbohydrates, because it could increase short-term satiety
between 0.534 ± 0.0 and 2.53 ± 0.0 g per 100 g for cornmeal and suppress food intake.26 – 28 Moreover, protein intake has also
mush and Tsiteli Doli bread respectively. In fact, Tsiteli Doli bread been inversely associated with obesity, morbidity and mortality.29
3529

is one of the foods with the highest ash content among all food According to the Food and Nutrition Board of the Institute

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Table 3. Nutritional composition and energy value (per 100 g edible portion) of analysed traditional foods from Black Sea Area countries

Total protein (g) Available Total Total dietary

Country Traditional food Energy (kJ (kcal)) Water (g) Ash (g) (NCF = 6.25) Total fat (g) carbohydrates (g) sugars (g) Starch (g) fibre (g)

Cereals and cereal-based foods

Bulgaria Baked layers of pastry stuffed with 1219 (292) 43.3 ± 0.2 1.54 ± 0.0 4.69 ± 0.1 15.1 ± 0.1 33.0 ± 0.3 11.4 ± 0.2 20.5 ± 0.1 2.38 ± 0.3

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pumpkin
Georgia Tsiteli Doli bread 996 (238) 35.8 ± 0.0 2.53 ± 0.0 6.84 ± 0.1a 1.71 ± 0.0 44.6 ± 0.4 1.35 ± 0.0 41.3 ± 0.2 8.59 ± 0.3
Romania Cornmeal mush 387 (93) 75.8 ± 0.2 0.534 ± 0.0 1.99 ± 0.1 0.332 ± 0.0 19.5 ± 0.3 0.503 ± 0.1 18.7 ± 0.5 1.80 ± 0.1
Russian Federation Buckwheat porridge crumbly 545 (130) 65.6 ± 0.0 1.03 ± 0.0 3.59 ± 0.1b 1.29 ± 0.0 23.7 ± 0.1 0.661 ± 0.0 22.7 ± 0.1 4.77 ± 0.2
Turkey Bulgur pilaf 510 (122) 70.9 ± 0.1 0.965 ± 0.0 3.71 ± 0.1 4.28 ± 0.0 17.1 ± 0.1 1.56 ± 0.0 15.3 ± 0.0 3.02 ± 0.0
Ukraine Sour rye bread 1515 (362) 6.00 ± 0.0 1.91 ± 0.0 10.8 ± 0.1 3.22 ± 0.1 69.1 ± 0.3 1.47 ± 0.0 66.3 ± 0.6 8.95 ± 0.2
Vegetables and vegetable-based foods
Bulgaria Rodopian dried beans 288 (69) 80.9 ± 0.0 0.940 ± 0.0 3.47 ± 0.2 1.93 ± 0.1 7.41 ± 0.1 1.70 ± 0.1 5.43 ± 0.1 5.33 ± 0.2

Georgia Nettles with walnut sauce 807 (193) 60.0 ± 0.0 3.47 ± 0.0 9.56 ± 0.3 16.4 ± 0.2 4.17 ± 0.2 1.74 ± 0.1 <LOQ 6.43 ± 0.2
Romania Nettle sour soup 141 (34) 92.4 ± 0.0 0.562 ± 0.0 0.903 ± 0.0 2.40 ± 0.0 2.16 ± 0.1 1.03 ± 0.0 <LOQ 1.52 ± 0.0
Russian Federation Vegetable okroshka 132 (32) 91.9 ± 1.6 0.166 ± 0.0 0.383 ± 0.0 <LOQ 7.53 ± 1.6 4.03 ± 0.1 0.550 ± 0.1 <LOQ
Turkey Kale soup 152 (36) 91.0 ± 0.1 1.04 ± 0.0 1.62 ± 0.1 1.64 ± 0.1 2.94 ± 0.1 0.856 ± 0.0 1.78 ± 0.0 1.72 ± 0.1
Ukraine Transcarpathian green borsch 181 (43) 89.8 ± 0.9 1.07 ± 0.2 1.15 ± 0.3 1.99 ± 0.4 5.52 ± 1.8 0.589 ± 0.1 2.66 ± 0.6 0.473 ± 0.1
Ukraine Ukrainian borsch 220 (53) 85.9 ± 0.0 1.08 ± 0.0 2.12 ± 0.1 2.31 ± 0.0 4.67 ± 0.3 3.01 ± 0.0 1.59 ± 0.0 3.95 ± 0.3
Fruits and fruit-based foods
www.soci.org

Bulgaria Rose jam 1435 (343) 14.2 ± 0.4 <LOQ 0.344 ± 0.0 <LOQ 85.5 ± 0.4 85.3 ± 0.3 <LOQ <LOQ
Georgia Churchkhela 1632 (390) 16.9 ± 0.2 1.28 ± 0.0 6.59 ± 0.1 13.7 ± 0.1 58.8 ± 0.3 42.0 ± 0.1 16.7 ± 0.0 2.75 ± 0.1
Romania Plum jam 732 (175) 53.4 ± 0.2 1.43 ± 0.1 1.52 ± 0.0 0.237 ± 0.0 40.1 ± 0.4 32.1 ± 0.2 6.07 ± 0.1 3.30 ± 0.1
Russian Federation Watermelon juice 128 (31) 92.2 ± 0.0 0.198 ± 0.0 0.660 ± 0.0 <LOQ 6.97 ± 0.0 6.43 ± 0.1 <LOQ <LOQ

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Turkey Fruit of the evergreen cherry laurel 332 (79) 77.4 ± 0.1 0.673 ± 0.0 0.963 ± 0.0 <LOQ 16.8 ± 0.2 10.9 ± 0.1 <LOQ 4.26 ± 0.1
Ukraine Uzvar 496 (119) 68.2 ± 0.0 0.586 ± 0.0 0.774 ± 0.0 0.138 ± 0.0 26.8 ± 0.1 24.4 ± 0.2 <LOQ 3.51 ± 0.0
Oilseeds and oilseed products
Bulgaria Halva 2150 (514) 5.51 ± 0.1 1.20 ± 0.0 11.0 ± 0.1 30.1 ± 0.7 47.7 ± 0.6 45.3 ± 0.2 2.30 ± 0.1 4.56 ± 0.3
Georgia Flax oil 3758 (899) 0.113 ± 0.0 <LOQ <LOQ 99.9 ± 0.0 0.0 <LOQ <LOQ <LOQ
Russian Federation Mustard oil 3760 (900) <LOQ <LOQ <LOQ 99.9 ± 0.0 0.0 <LOQ <LOQ <LOQ
Ukraine Roasted sunflower seeds 2675 (640) 3.94 ± 0.0 3.25 ± 0.0 20.8 ± 0.4 58.2 ± 2.2 2.49 ± 1.3 2.36 ± 0.1 <LOQ 11.3 ± 1.1
Herbs, spices and aromatic plants
Bulgaria Mursal tea 0 (0) 100 ± 0.0 <LOQ <LOQ <LOQ 0 <LOQ <LOQ <LOQ
Georgia Wild plum sauce 193 (46) 85.6 ± 0.2 1.86 ± 0.0 0.671 ± 0.0 0.163 ± 0.0 9.33 ± 0.3 5.90 ± 0.2 0.618 ± 0.0 2.33 ± 0.1
Romania Herbal dish 220 (53) 88.3 ± 0.0 1.21 ± 0.0 1.35 ± 0.0 3.58 ± 0.0 2.04 ± 0.2 0.91 ± 0.0 1.03 ± 0.1 3.48 ± 0.3
Turkey Black tea 0 (0) 99.9 ± 0.0 <LOQ <LOQ <LOQ 0 <LOQ <LOQ <LOQ
Ukraine Cottage cheese with dill and garlic 687 (164) 68.7 ± 6.1 1.28 ± 0.0 12.8 ± 0.3 8.92 ± 0.0 8.19 ± 0.3 4.82 ± 0.0 <LOQ <LOQ

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of Medicine, National Academy of Sciences,23 the acceptable

Total dietary

0.572 ± 0.1

3.34 ± 0.2
2.24 ± 0.0
macronutrient distribution range (AMDR), i.e. the range of intake

fibre (g)

<LOQ
<LOQ
for a particular energy source that is associated with reduced risk
of chronic disease while providing intake of essential nutrients, for
protein is 10–35% of the total daily energy for adults.

0.201 ± 0.0 0.163 ± 0.0

The protein content of foods belonging to this group ranged

1.43 ± 0.0 3.34 ± 0.1

0.419 ± 0.0 7.54 ± 0.1

1.23 ± 0.0 2.32 ± 0.1

Starch (g)

<LOQ
between 1.99 ± 0.1 and 6.84 ± 0.1 g per 100 g for cornmeal mush
and Tsiteli Doli bread respectively, with the exception of sour rye
bread (10.8 g per 100 g). Considering a consumption of 100 g of
this bread in one day, sour rye bread may contribute 19% of the
5.77 ± 0.1
sugars (g)

daily protein requirement in the case of adult males and 23% in

Total

the case of adult females.

Cereals and cereal-based foods presented low fat contents
ranging from 0.332 ± 0.0 to 4.28 ± 0.0 g per 100 g for cornmeal
carbohydrates (g)

mush and bulgur pilaf respectively, with the exception of baked

0.980 ± 0.0
10.7 ± 0.2
5.92 ± 0.0

4.81 ± 0.2
3.84 ± 1.1
Available

layers of pastry stuffed with pumpkin (15.1 ± 0.1 g per 100 g). The
higher fat content of this dessert made of layers of pastry with
pumpkin, sugar, cinnamon and walnuts is related to its processing
method and ingredients (walnuts are high in fat).
Carbohydrates are the primary source of energy to maintain
0.268 ± 0.0

3.75 ± 0.0
Total fat (g)

body weight and brain function.23 The AMDR for carbohydrates is

<LOQ
<LOQ

<LOQ

45–65% of the total daily energy for adults.23 Moreover, it has been
suggested that the maximal intake of added sugars be limited to
25% of total daily energy.
Dietary carbohydrates are highly heterogeneous in chemical
Total protein (g)

0.115 ± 0.0c

0.944 ± 0.0
1.47 ± 0.1a
(NCF = 6.25)

1.89 ± 0.1

structure and biological functions. It has been indicated that

<LOQ

replacing refined grains and potatoes with whole-grain and

minimally processed grain products, as well as increasing the
intake of fruits and vegetables, could be a simple strategy to
reduce the risk of type 2 diabetes mellitus and coronary heart
86.8 ± 0.1 0.182 ± 0.0

98.7 ± 0.0 0.178 ± 0.0

85.4 ± 0.0 0.844 ± 0.0
91.3 ± 1.1 1.71 ± 0.0

disease.30
<LOQ
Ash (g)

Cereals and cereal-based foods, like fruits and fruit-based foods,

are one of the groups with the highest available carbohydrate
content (ranging between 17.1 ± 0.1 and 69.1 ± 0.3 g per 100
94.1 ± 0.0

g for bulgur pilaf and sour rye bread respectively). For the foods
Water (g)

belonging to this group, most of the carbohydrates correspond

to starch (e.g. 96% in the case of sour rye bread). Considering a
consumption of 100 g in one day, sour rye bread contributes 53%
Energy (kJ (kcal))

of the daily carbohydrate requirement.

218 (52)

Dietary fibre improves laxation and maintains normal blood

281 (67)
99 (24)

99 (24)
18 (4)

glucose levels, reducing the risk of coronary heart disease.23 The

Low- or non-alcoholic fermented foods and beverages of plant origin

two analysed breads (sour rye bread and Tsiteli Doli bread) are
also good sources of total dietary fibre (each about 9 g per 100 g).
NCF, nitrogen conversion factor; LOQ, limit of quantification.

Considering a consumption of 100 g in one day, sour rye bread

can contribute 24% and Tsiteli Doli bread 23% of the daily total
dietary fibre requirement in the case of an adult male. In the case
Sautéed pickled green beans

of an adult female, sour rye bread contributes 36% and Tsiteli Doli
Traditional food

bread 34% of the daily total dietary fibre requirement.

Elderberry soft drink

Vegetables and vegetable-based foods

Russian Federation Kvass southern

The group of vegetables and vegetable-based foods is composed

Sauerkraut
Millet ale

of low-energy foods with values below 100 kcal per 100 g, with
the exception of nettles with walnut sauce (193 kcal per 100 g),
because it contains nuts.
Table 3. Continued

Water is essential to maintain homeostasis in the body and allow

nutrient transport to cells, as well as removing waste products of
NCF = 5.53.25
a NCF = 5.70.24

NCF = 5.83.24

metabolism.23 In general, the vegetables and vegetable-based

foods have a high water content (more than 81 g per 100 g, with
Romania
Bulgaria
Country

Ukraine
Turkey

the exception of nettles with walnut sauce from Georgia).

In the foods of this group the ash content varied from 0.166 ±
3531
b
c

0.0 to 3.47 ± 0.0 g per 100 g, the protein content ranged between

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Table 4. Fatty acid composition (per 100 g edible portion) of analysed traditional foods from Black Sea Area countries

Individual fatty acids (g)

Traditional food C16:0 (palmitic) C18:0 (stearic) C18:1n-9c (oleic) C18:2n-6c (linoleic) C18:3n-3 (α-linolenic) Total SFA (g) Total MUFA (g) Total PUFA (g)

Roasted sunflower seeds 4.17 ± 0.2 1.86 ± 0.1 10.6 ± 0.0 8.89 ± 0.1 29.9 ± 0.4 6.03 ± 0.3 10.6 ± 0.0 38.8 ± 0.3
Flax oil 7.05 ± 0.6 8.24 ± 1.2 21.3 ± 0.1 11.0 ± 0.1 47.5 ± 0.4 15.3 ± 0.6 21.3 ± 0.1 58.5 ± 0.5
Halva ND 0.810 ± 0.1 7.93 ± 0.0 17.5 ± 0.0 2.40 ± 0.0 0.810 ± 0.1 7.93 ± 0.0 19.9 ± 0.0

Mustard oil ND 1.48 ± 1.3 48.6 ± 0.6 29.4 ± 0.4 8.61 ± 0.1 5.61 ± 1.2 55.1 ± 0.7 38.0 ± 0.6
Tsiteli Doli bread 0.453 ± 0.0 ND 0.239 ± 0.0 0.934 ± 0.0 ND 0.453 ± 0.0 0.239 ± 0.0 0.934 ± 0.0
Herbal dish 1.10 ± 0.0 ND ND 2.31 ± 0.0 ND 1.10 ± 0.0 --- 2.31 ± 0.0
Transcarpathian green borsch 0.467 ± 0.0 0.186 ± 0.0 0.406 ± 0.0 0.702 ± 0.0 ND 0.784 ± 0.0 0.406 ± 0.0 0.702 ± 0.0
Cottage cheese with dill and garlic 3.03 ± 0.1 1.14 ± 0.0 3.00 ± 0.1 0.620 ± 0.0 ND 5.38 ± 0.1 3.00 ± 0.1 0.620 ± 0.0
Nettles with walnut sauce 1.08 ± 0.9 0.336 ± 0.0 2.13 ± 0.1 8.76 ± 0.6 3.31 ± 0.2 1.42 ± 0.9 2.13 ± 0.1 12.1 ± 0.8
Baked layers of pastry stuffed with pumpkin 3.09 ± 0.3 0.0453 ± 0.1 3.76 ± 0.4 5.97 ± 0.7 ND 4.63 ± 1.1 3.76 ± 0.4 5.97 ± 0.7
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Buckwheat porridge crumbly 0.523 ± 0.0 0.373 ± 0.0 ND 0.330 ± 0.0 ND 0.523 ± 0.0 0.373 ± 0.0 0.330 ± 0.0
Bulgur pilaf 1.40 ± 0.1 ND 0.744 ± 0.0 1.73 ± 0.1 ND 1.59 ± 0.1 0.744 ± 0.0 1.73 ± 0.1
Sautéed pickled green beans 0.960 ± 0.1 ND 1.70 ± 0.0 0.903 ± 0.0 ND 0.960 ± 0.1 1.70 ± 0.0 0.903 ± 0.0
Churchkhela 0.940 ± 0.1 0.312 ± 0.2 2.53 ± 0.0 8.28 ± 0.2 1.09 ± 0.0 1.15 ± 0.1 2.53 ± 0.0 9.37 ± 0.1

c 2013 Society of Chemical Industry

Cornmeal mush 0.0880 ± 0.0 ND 0.0290 ± 0.0 0.208 ± 0.0 ND 0.0880 ± 0.0 0.0290 ± 0.0 0.208 ± 0.0
Sour rye bread 0.583 ± 0.0 0.0421 ± 0.0 0.503 ± 0.0 1.86 ± 0.0 0.0566 ± 0.0 0.625 ± 0.0 0.523 ± 0.0 1.92 ± 0.0
Rodopian dried beans 0.725 ± 0.0 ND ND 0.558 ± 0.0 0.552 ± 0.0 0.725 ± 0.0 — 1.11 ± 0.0
Nettle sour soup 0.827 ± 0.0 ND ND 1.45 ± 0.0 ND 0.827 ± 0.0 — 1.45 ± 0.0
Ukrainian borsch 0.645 ± 0.2 ND ND 1.55 ± 0.2 ND 0.645 ± 0.2 — 1.55 ± 0.2

SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; ND, not detected.

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0.383 ± 0.0 and 9.56 ± 0.3 g per 100 g and the fat content was acids are particularly important, because these fatty acids are
lower than 16.4 ± 0.2 g per 100 g. Nettles with walnut sauce had associated with improved lipid concentrations and reduced risk of
the highest values for ash, protein and fat. cardiovascular diseases.31 – 33 For PUFA, the interaction of n-3 fatty
Vegetable okroshka and Rodopian dried beans were the two acids and isomers of conjugated linoleic acid with human tissues
foods of this group with the highest available carbohydrate has been indicated.34
content (7.53 and 7.41 g per 100 g respectively). In the case The analysed food with the highest saturated fatty acids (SFA)
of vegetable okroshka it corresponds mostly to sugars (4.03 ± and PUFA is flax oil (15.3 and 58.5 g per 100 g respectively). Mustard
0.1 g per 100 g), while in the case of Rodopian dried beans it oil showed the highest value for MUFA (55.1 g per 100 g), although
corresponds mainly to starch (5.43 ± 0.1 g per 100 g). it also has a high PUFA content (38.0 g per 100 g).
Values for total dietary fibre ranged from 0.473 to 6.43 g per Taking into consideration the DRI for PUFA as the sum of the
100 g for Transcarpathian green borsch and nettles with walnut DRIs for linoleic acid and α-linolenic acid, 32 g of flax oil and 49
sauce respectively, with the exception of vegetable okroshka, g of mustard oil are enough for the daily PUFA requirement in a
which presented a total dietary fibre content below the limit of healthy adult male. In the case of an adult female, 22 g of flax oil
quantification (<0.4 g per 100 g). and 34 g of mustard oil would be necessary.
Halva from Bulgaria was the food from the oilseeds and oilseed
Fruits and fruit-based foods products group with the highest available carbohydrate content
Most of the foods in the fruits and fruit-based foods group have (47.7 ± 0.6 g per 100 g), most of which corresponds to sugars (45.3
water contents higher than 53 g per 100 g. The exceptions are rose ± 0.2 g per 100 g).
jam from Bulgaria and churchkhela, the latter being a traditional Among the foods of this group, the two oils presented total
dish from Georgia made of walnuts dipped in thickened grape dietary fibre contents lower than the limit of quantification, while
juice and dried in the shape of a sausage. These two foods are also halva contained 4.56 ± 0.3 g per 100 g and roasted sunflower
those that presented higher energy values (343 kcal per 100 g for seeds contained 11.3 ± 1.1 g per 100 g.
rose jam and 390 kcal per 100 g for churchkhela).
In this group, ash contents varied between 0.198 and 1.43 g per
100 g, except for rose jam, which had a value below the limit of Herbs, spices and aromatic plants
quantification (0.1 g per 100 g). The foods from this group have The group of herbs, spices and aromatic plants is constituted by
low protein (<1.5 g per 100 g, except for churchkhela) and fat low-energy foods (<53 kcal per 100 g), except for cottage cheese
(<0.2 g per 100 g, except for churchkhela) contents. with dill and garlic. The water content of foods from this group
Regarding individual foods, the one with the highest available was higher than 68.7 g per 100 g. The two teas (mursal tea from
carbohydrates among all food groups is rose jam (85.5 g per 100 g), Bulgaria and black tea from Turkey) had ash contents below the
while churchkhela (58.8 g per 100 g) had the third highest content. limit of quantification, while in the other foods of this group the
Most of the carbohydrates correspond to sugars in all foods from ash content ranged between 1.21 and 1.86 g per 100 g.
the fruits and fruit-based foods group. Cottage cheese with dill and garlic was the food with the
Total dietary fibre content varied between 2.75 and 4.26 g per second highest protein content (12.8 g per 100 g) among all
100 g in this group, except for rose jam and watermelon juice, groups. Considering a consumption of 100 g of this food in one
which had values below the limit of quantification (0.4 g per 100 g). day, cottage cheese with dill and garlic may contribute 23% of the
daily protein requirement in the case of adult males and 28% in
Oilseeds and oilseed products the case of adult females.
Among the six groups of the analysed BSAC traditional foods, Herbs, spices and aromatic plants presented low fat contents
the group of oilseeds and oilseed products includes the highest (<3.58 g per 100 g, with the exception of cottage cheese with dill
energy values, ranging from 514 to 900 kcal per 100 g. and garlic), while the available carbohydrate content was lower
The foods with the lowest water content among all groups are than 9.33 ± 0.3 g per 100 g. Wild plum sauce and herbal dish were
flax oil and mustard oil, followed by roasted sunflower seeds and the only foods from this group with quantifiable total dietary fibre
halva. Flax oil and mustard oil had ash contents below the limit of contents (2.33 and 3.48 g per 100 g respectively).
quantification.
The traditional food with the highest protein content (20.8 g per
100 g) was roasted sunflower seeds. Considering a consumption Low- or non-alcoholic fermented foods and beverages of
of 100 g of this food in one day, roasted sunflower seeds may plant origin
contribute 37% of the daily protein requirement in the case of The group of low- or non-alcoholic fermented foods and beverages
adult males and 45% in the case of adult females. of plant origin is characterised by low energy (<67 kcal per 100
The protein contents of mustard oil and flax oil were below the g) and high water (>85 g per 100 g) contents. Moreover, low
limit of quantification. These two oils selected for analysis within ash (<0.844 per g 100 g, except for sauerkraut), protein (<1.89 g
the BaSeFood project showed the highest fat content (99.9 g per per 100 g) and fat (<3.75 g per 100 g) contents were found for
100 g). However, roasted sunflower seeds also presented a high the foods of this group. Regarding available carbohydrates, the
fat content (58.2 g per 100 g). content varied between 3.84 and 10.7 g per 100 g, except for kvass
The AMDR for total fat is 20–35% of the total daily energy for southern. In the case of millet ale, sautéed pickled green beans
adults.23 Moreover, it has been recommended that the maximal and sauerkraut the carbohydrates mostly correspond to starch,
intake of n-6 polyunsaturated fatty acids (linoleic acid) and n- while in the case of elderberry soft drink they mostly correspond
3 polyunsaturated fatty acids (α-linolenic acid) be limited to to sugars (5.77 g of sugars out of 5.92 g per 100 g of available
5–10% and 0.6–1.2% of total daily energy respectively. Data carbohydrates). The total dietary fibre content of the foods from
3533

on polyunsaturated (PUFA) and monounsaturated (MUFA) fatty this group was below 3.34 g per 100 g.

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 www.soci.org H S Costa et al.

CONCLUSIONS 12 De Vasconcelos MCBM, Bennett RN, Rosa EAS and Ferreira-Cardoso

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The reliable and high-quality food composition data presented in
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and inform (1) food authorities in decision making, (2) food 16 Buttriss JL and Benelam B, Nutrition and health claims: the role of food
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method specification and value and quality assessment was
19 BaSeFood, Deliverable 1.3: flow charts on the preparation procedure of
collected for the 33 traditional foods, enabling the provision the composite traditional foods, accompanied if possible by audio-
of documentation to support the inclusion of new data in the visual material. [Online]. (2011). Available: http://www.basefood-
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local biodiversity, rural development and sustainable diets by 22 Commission of the European Communities, Commission Directive
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ACKNOWLEDGEMENTS 23 Food and Nutrition Board of the Institute of Medicine, National
The authors would like to thank Tânia Fontes, Carla Mota and Academy of Sciences, Dietary reference intakes: macronutri-
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Mariana Santos from National Institute of Health Dr. Ricardo
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Jorge for performing part of the nutritional composition analyses. 2B.ashx [28 September 2012].
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