The grain group is an essential and economical carbohydrate source located at the base of the nutrition pyramid. Bulgur is also a valuable food in the grain group. To better understand bulgur, it is necessary to know wheat, which is its primary raw material, very well.

Wheat

Wheat; consists of 3 parts: core, bran, and endosperm, and most of the necessary nutrients included in the core and bran section. The endosperm is the only part of the wheat that gives energy with the starch and tiny proteins it contains. It contains minerals such as core and bran, zinc, magnesium, chromium found in the structure of wheat. Moreover, dietary fiber, some phenols, phytates, and selenium also contain all B vitamins except B12.

Properties of Bulgur

Bulgur is a traditional Anatolian food made from wheat and belongs to the grain group. It located at the base of the food pyramid. Bulgur is an essential and economical source of carbohydrates.

• Bulgur is a vibrant food in terms of pulp/fiber, which is known to reduce fat in the blood.
• It is high in carbohydrates and low in protein.
• B1 vitamins in bulgur play a vital role in the nervous and digestive systems.
• Due to the folic acid, it contains, it is an essential food item for children and pregnant women.
• It has unsaturated fat and is a healthy nutrient as it is low in total fat.
• It does not contain cholesterol.

• Phytic acid, which is the most significant disadvantage of cereal products, is not found in bulgur due to bulgur’s cooking and drying processes.
• Due to its high mineral and cellulose accelerates nutrient absorption, prevents constipation, and prevents intestinal cancer.
• When mixed with legumes, it becomes the most critical food source in the world.
• It does not absorb radiation and is resistant to radiation. For this reason, it is one of the products kept in stock for military and civilian purposes against nuclear wars in some countries.
• Since the nutrients in the germ part of the grain penetrate the grain during the cooking process, the nutritional value is higher than other products (bread, pasta).
• Due to the cooking and drying processes are resistant to mold growth and have a longer shelf life than other products.

Benefits of Bulgur

The fact that it contains a very high amount of fiber has brought bulgur to an important position from intestinal work. The fact that the fibers also have a satiating feature gives bulgur an essential role in weight control.

Vitamin B1 in its structure; plays an important role in strengthening our nervous and digestive system. In addition, this vitamin should consumed regularly to prevent beriberi. Apart from all these, thanks to the folic acid it contains in its structure, it is indispensable to improve the intelligence level of the babies of pregnant mothers.

Due to the low glycemic index of bulgur, bulgur keeps you full for a long time. It is a product that can be used in diets because it mixes slowly into the blood. In addition, it is a product that offers a lot of variety because it is an ingredient used in salads, hot and cold dishes. Bulgur is more nutritious than rice and couscous.

Varieties

Başbaşı: It is a type of bulgur obtained by peeling the skin of the wheat without breaking it.

Brown Rice: Its brown color is due to wheat; It is not a diet product. ,

Brown for Meatballs: It is a type of bulgur that generally used for making raw meatballs. It is easy to knead because it is soft. It can used in salads and soups as well as natural meatballs.

Whole Wheat for Rice: Bulgur for whole-wheat rice can be used primarily in diets and weight control, as it contains more bran with more minor peeling. Whole wheat bulgur with rice; can be used in pilafs, stuffed vegetables, salads, and soups.

Whole Wheat for Meatballs: It can used in salads, desserts, and soups where bulgur for meatballs and bulgur for yellow meatballs. Since it contains more dietary fiber in its structure, it especially recommended for weight control and diets.

Haresh is a medium-sized type obtained by breaking the wheat without boiling (raw wheat). It has an important place in the production of dishes specific to the Arab culture. It is very preferred in Central Asian countries. The untreated natural taste of wheat adds flavor to your tables.

The post Bulgur: Traditional Anatolian Product appeared first on Buyfromturkey.

Origin of Lahmacun

Lahmacun in Turkish Culinary Culture

Types of Lahmacun

Gaziantep Lahmacun

Şanlıurfa Lahmacun

Other Lahmacuns

It is a kind of stuffed pita in Middle Eastern cuisine. It is made by spreading the stuff prepared with ground meat, parsley, onion, garlic and spices such as isot (red pepper) on the rolled dough and then cooked in a stone oven. All about Lahmacun will be explained below.

Origin of It

People still don’t know the place and date of the first lahmacun. But some say that it originated from the Levant. According to another view on the subject, it is thought that the origin of it goes back to the Babylonians.

It basically consists of a thin and unleavened dough. It does not require advanced preparation and cooking techniques in this sense. Also it seems plausible to claim that the origin of it goes back thousands of years rather than recent history.

Although it is not exactly the same as lahmacun in the Middle East, this flavor, also known as “lahm bi ajin” or “sfiha”, is made in different forms and with different ingredient combinations, and is known as a flavor specific to Lebanon in some countries and Palestine in others. Even Armenians claim that it is their own delicacy.

Moreover, people enjoy it even in South America. This is because of the interesting historical background. In the last period of the Ottoman Empire, starting from the 1860s, the citizens of the Ottoman Empire, who crossed the ocean by immigrating to South America to establish a new life, brought it to that region. Today, this simple yet pleasing flavor, a little different with its Latin interpretation and under the name of “sfiha”. People know and love it in Argentina and Brazil.

Lahmacun in Turkish Culinary Culture

The first historical record of it in Turkish cuisine culture is the “lahm-ı acînlı pastry”. The word lahm-ı acîn, comes from the combination of the Arabic words lahm meaning meat and acîn meaning paste, it seems more reasonable to mean “pasted meat”, that is, pastry containing meat like paste in Evliya Çelebi’s words.

Although it is famous especially in Eastern Anatolia and Southeastern Anatolia regions, it has spread well in our big cities. In this sense, the transition of it from locality to nationality took place towards the end of the 1950s, with the acceleration of the urbanization process of Turkey.

It started to become widespread in big cities with the people who migrated from Anatolia to big cities, cooking it in ovens and selling it on the go in baskets. At the point it have reached today, it has evolved into a popular taste offered in businesses rather than a street food sold on the go.

Types of It

So, how are the varieties of this popular lahmacun in Turkey? It can be classified as eyelet, hazelnut and main size. It is a little more difficult to classify according to its material. Because almost every city, region and even family has its own recipe.

However, in order to preserve the culture and ensure a certain standard, there are also studies such as obtaining geographical indications on how to prepare it.

Gaziantep Lahmacun

Gaziantep lahmacun contains meat minced lamb with armor, garlic, parsley, pepper and various spices. And unlike other types of it, it does not contain onions.

Şanlıurfa Lahmacun

Urfa lahmacun is one of the most famous type of it. People prepare it by passing the fatty ground beef with fresh red pepper, adding Şanlıurfa Pepper (Isot), salt and tomato paste to the ground minced meat, and cooking it for the ground meat spread on unleavened dough.

Other Lahmacuns

People make Hazelnut lahmacun widely in Tarsus even though there aren’t any clear geographical indications yet. There are also businesses that make a smaller lahmacun, also called “kuşgözü”, which is even smaller than hazelnut lahmacun. Adana also has a large lahmacun called “tabaltı”. People still sell this in Adana.

The post All About Lahmacun appeared first on Buyfromturkey.

Ingredients Used in Pizza

History of Pizza

Royal Inspiration

Pizza in America

Interesting Facts about Pizza

Pizza is a leavened dough in Italian cuisine. Many materials can be placed on it. Apart from the main ingredients such as cheese, sausage, tomato, salami, pepper, olive and corn, there are also pizzas with many different ingredients. Further, many types of pizza have been developed, especially in its homeland of Italy and the USA. Since pizza is served to homes in many parts of the world, its consumption is quite high. Pizza is a dish invented during the war. During the war, Italian women found pizza by putting the ingredients they found on a dough due to lack. History of Pizza will be explained below.

Ingredients Used in Pizza

• Mozzarella cheese
• Feta cheese
• Chili pepper
• Sweetcorn
• Green pepper
• Onion
• Black olive
• Green olive
• Mushrooms
• Spicy ground beef
• Dried basil
• Spinach
• Broccoli
• Cube Chicken
• Cube Turkey
• Tomatoes
• Bacon
• Sausage
• Pepperoni
• Salami
• Cube Sausage
• Ham
• Sausage
• Tuna
• Roasted Red Pepper
• Oregano
• Garlic
• Jalapeno

History of Pizza

Food historians agree that pizza-like dishes (i.e. oils, seasonings, and other toppings) were eaten in the Mediterranean by many people, including the ancient Greeks and Egyptians. While writing Roman history in the third century, Cato the Elder described pizza-like rounds of bread topped with olives and herbs. Writing 200 years later, Virgil described similar foods in the “Aeneid,” and archaeologists excavating the remains of Pompeii have found kitchens and cooking utensils where these foods were produced in the city before the volcanic eruption.

Royal Inspiration

By the mid-1800s, flatbreads garnished with cheese and herbs were a common street food in Naples, Italy. In 1889, King Umberto I of Italy and Queen Margherita of Savoy visited the city. Legend has it that the queen summoned Raffaele Esposito, owner of a restaurant called Pizzeria di Pietro e Basta Cosi, to cook up some of these local treats.

Furthermore, Esposito allegedly created three variations, one of which is stuffed with mozzarella, basil and tomatoes to represent the three colors of the Italian flag. This was the queen’s favorite pizza, and she named it Pizza Margherita in honor of Esposito. While some food historians question whether Esposito actually invented the type of pizza he served Queen Margherita, the pizzeria proudly displays a thank you letter from the queen.

True or not, pizza is an integral part of Naples’ culinary history. In 2009, the European Union established standards for what can and cannot be labeled Neapolitan style pizza. Furthermore, according to Associazione Verace Pizza Napoletana, an Italian trade group dedicated to preserving Naples’ pizza heritage, a true Margherita pizza can only be topped with local San Marzano tomatoes, extra virgin olive oil, buffalo mozzarella, and basil, and baked in a wood-fired oven.

Pizza in America

Moreover, in the late 19th century, large numbers of Italians began immigrating to the United States and brought their food with them. Further, Lombardi, the first pizzeria in North America, was opened in 1905 by Gennaro Lombardi on Spring Street in New York’s Little Italy neighborhood. You can still dine there today.

Afterwards, pizza gradually spread to New York, New Jersey, and other areas with large Italian immigrant populations. Famous for Chicago’s pizzerias, Pizzeria Uno opened in 1943. But pizza started to become popular with most Americans. Moreover, Pizza Hut opened its first restaurant in Wichita, Kansas, in 1958; Little Caesar followed a year later, and Domino’s arrived in 1960. Today, pizza is big business in the US and beyond.

Interesting Facts About Pizza

• Firstly, Americans eat about 350 slices of pizza per second. Thirty-six percent of these pizza slices are pepperoni, making the cured meat the #1 pizza sauce in the United States. Secondly, in India, pickled ginger, minced mutton and paneer cheese are favorite toppings for pizza slices. Thirdly, in Japan, Mayo Jaga (a combination of mayonnaise, potatoes, and bacon), eel, and squid are favorites. Green peas rock Brazilian pizza shops, and Russians love red herring pizza.
• Also, the word “pizza” was first used in a Latin text a thousand years ago. It comes from the Latin word Picea. Picea means blackening of the bark by fire.
• It is so popular among the American people that they celebrate October every year as “Pizza Month”.
• Lastly, a computer ordered the first pizzza in 1974. The USA’s Artificial Language Lab has successfully tested its “talking computer” by ordering a hot dog pizza from a pizza shop.

The post History of Pizza appeared first on Buyfromturkey.

The reputation of Antalya jams is based on more than 100 years. Housewives used to offer the citrus, eggplant and, bergamot jams they made at home to their guests. Later, these products started to sell in jars. Thus, the jam types have become a product gaining commercial value in Antalya.

Jam Types

Today, jam made from more than 40 products in Antalya. There is not such a variety of production in Turkey. For this reason, Antalya has become famous for its jams. Bergamot, eggplant, watermelon, green fig, pomegranate, green walnut jam, pumpkin, lemon, grapefruit, chamotte, kumquat are the local jams of this region. These types of jam, especially orange jam, are the symbols of Antalya. The demand for these jam varieties is not limited to Antalya. It is in order from all of Turkey and about 30 countries in the world.

Production Quantities

The total annual jam production in Antalya is 3000 tons. These products are exported to 30 countries. Jams such as citrus, bergamot, eggplant and watermelon go to countries such as America, Australia, Israel, and Dubai. At the same time, products marketed as local products in different cities of our country. Jam varieties are now the favorite of those looking for different flavors.

Organic certified jams are prevalent in America. We use fruit juice instead of sugar in the organic jam. Bergamot is very popular, and they want different aromas and tastes. Orange is in high demand in Israel. In fact, these jams of Antalya introduced to all world leaders at the G-20 summit.

Most Preferred Jam Types : Citrus

The most famous jam among more than 40 products is the citrus jam. The annual production of citrus jam is about 200 tons. Antalya makes jam from 600 tons of citrus a year. Turunc is easy to find because it is a tree that can stay green for four seasons. Making orange jam is difficult. The citrus fruits are first collected, washed and cleaned. The leaves cut one by one, and the shredded leaves are curled and arranged on the ropes. It takes shape in this state and is then boiled, left to sweeten, and thrown into the bitter water. It takes 25 days to make citrus jam. Since machines cannot use in the production of citrus jam, not everyone can produce it.

West Mediterranean Agricultural Research Institute

The West Mediterranean Agricultural Research Institute (BATEM), affiliated with the Ministry of Food, Agriculture and Livestock in Antalya, is one of the most important producers of local jam varieties in Antalya. BATEM, founded in 1933 and conducts scientific research on many fruit and vegetable varieties, especially citrus fruits, produces nearly 50 tons of jam annually.

Antalya is famous for its orange jam. BATEM researched the evaluation of these products as marmalade and jam with a project. As a result, he makes jams from different fruits and vegetables such as citrus, bergamot, fig, tomato, eggplant, kumquat.

Export of Jam Types

Turkey exported 36 million 818 thousand dollars of jam types, jelly, and marmalade to 135 countries in the 2021 period. According to the information compiled from the records of Uludağ Exporters’ Associations (UIB), 36 million 818 thousand dollars of foreign exchange income obtained in the January-October period from the exports to 135 countries in the said product group.

Food producers in this area made the highest export sales to Iraq in the January-October period. Exports to this country in 10 months amounted to 6 million 697 thousand dollars with an increase of 6 percent compared to the same period of the previous year. Exports to Saudi Arabia, which is in second place, were recorded as 5 million 100 thousand dollars with a decrease of 1.6 percent.

The exports of the sector representatives to the USA, one of the essential markets, increased by 24.53 percent to 2 million 804 thousand dollars.

Jam, jelly, and marmalade producers exported 2 million 412 thousand dollars to Germany, 2 million 98 thousand dollars to the Netherlands, 1 million 771 thousand dollars to the United Arab Emirates, and 1 million 274 thousand dollars to Belgium.

In the ten months of the year, exports to Denmark increased more than ten times and rose from 49 thousand dollars to 492 thousand dollars.

Exports to Mexico, where 9 thousand dollars of products were sent in the January-October period of last year, increased more than 34 times in the ten months of this year and reached 309 thousand dollars.

The post Jam Types and Exports of Antalya appeared first on Buyfromturkey.

Various types of fruit vinegars are produced in the world using different raw materials and technologies. While wine used as a raw material for vinegar in Mediterranean countries, malt, fruit, and dilute acetic acid used as raw materials in countries that do not produce wine.

Apple Cider Vinegar

The benefits of apple cider vinegar, which used as a medicine in Europe, are endless. It beautifies the skin. Apple cider vinegar is a cure for upper respiratory tract infections.

It is a natural lime remover. It relieves constipation. Moreover, it provides acne and acne treatment, dental and oral health, blood sugar control.

Grape Vinegar

According to studies, if grape vinegar consumed after meals, it facilitates digestion by regulating blood sugar. Grape vinegar also used against skin irritations. It can use against irritation and itching, especially on the scalp and other areas of the skin. After taking a warm shower, grape vinegar can applied to the irritated areas. Against the fungus on the toenails, grape vinegar can be diluted with the same amount of water and applied to the nail fungus. You can also use grape vinegar for hair care. Grape vinegar is also very effective on skin burns.

Pomegranate Vinegar

It is suitable for bleeding gums. It removes skin blemishes and makes the skin bright. Pomegranate vinegar is beneficial in the shedding of parasites found in the intestines. It keeps blood sugar under control and stops the progression of cholesterol. Pomegranate vinegar protects the body against possible infections and increases the body’s resistance. It is very effective for people with high blood pressure problems and balances high blood pressure. It is also used in the treatment of baldness and minimizes hair loss.

Hawthorn Fruit Vinegars

It used in cardiovascular diseases. It strengthens the heart and makes it healthier. Hawthorn fruit vinegars is perfect for kidney diseases. It keeps the blood pressure in balance. It reduces the effects of diabetes with continuous use. There are even people who get rid of diabetes thanks to this vinegar. It contains a very high amount of antioxidants. It has a protective effect against flu, cold, and flu. Hawthorn fruit vinegars helps those who have been sick to recover in a shorter time. If given to the patient after angiography or open-heart surgery, it strengthens the heart and makes them feel better. It is especially effective in healing wounds in the body after surgery or for other reasons, especially in diabetic patients.

Pumpkin Vinegar

The beta carotene it contains plays a vital role in the fight against cancers and lowers cholesterol. It helps to strengthen the immune system by protecting the body from microbes. Pumpkin vinegar contains calcium, potassium, and phosphorus minerals, which positively affect bone development and anemia. It reduces prostate discomfort thanks to its diuretic feature and facilitates urination by increasing the flow of urine. In this way, harmful toxins in the body thrown out. Moreover, with the zinc, it contains, the hair becomes more robust, its loss reduced, and the skin and cell structures renewed with vitamin A.

Pinecone Vinegar

It is a unique plant known to very few people. The benefits and effects of Pine Cone vinegar are pretty high. It is a plant with a wide range of healing effects, from asthma to lung problems.

Date Fruit Vinegars

Date fruit vinegar has antiseptic properties. It prevents inflammation in the body and when used regularly, it also eliminates the problem of constipation. Date fruit vinegars strengthens the immune system, protects your cells and repairs worn cells. It will relieve the irritation that occurs when used in oral wounds. Due to its germicidal properties, palm vinegar used in hospitals in European countries. Thanks to the same feature, it will also remove acne when applied to the skin with cotton.

Rose Vinegar

It helps strengthen the gums and can used as a mouthwash. Vinegar is an ingredient known for reducing fever. It can diluted with water and used as a massage oil. Rose vinegar relaxes the muscles and is suitable for your psychology with its pleasant aromatic scent. Furthermore, it helps food to digested better and healing for stomach and liver ailments.

Cherry Fruit Vinegars

Cherry vinegar contains plenty of vitamins A, B1, and C. Vitamin A is a very beneficial vitamin for skincare, nail health, hair, and skin. Cherry vinegar is also an important food source that benefits eye health.

Other Fruit Vinegars

• Pıneapple
• Junıper
• Quınce
• Strawberry
• Date
• Dandelıon
• Clove
• Aprıcot

The post Fruit Vinegars and Its Benefits appeared first on Buyfromturkey.

Nuts, which generally have high energy, are also very rich in unsaturated fatty acids that protect cardiovascular health. In addition to healthy fats, they also contain protein, fiber, many vitamins (vitamin E, folic acid, niacin), and minerals (magnesium, potassium, and copper). They also contain polyphenols and phytosterols, which are protective against cancer.

Studies in recent years show that all nuts are protective against many diseases such as obesity, cancer, and diabetes when consumed in sufficient quantities.

Nuts prevent atherosclerosis, lower cholesterol and contain antioxidants. In addition, consumption of nuts rich in healthy fats, fiber, and protein increases the feeling of satiety, supports appetite control during the day, and prevents excess calorie intake.

The beneficial effects of nuts on health are directly proportional to the frequency of consumption. Although the daily recommended consumption varies from person to person, consuming 30-50 grams every day is protective against many systemic diseases and prevents weight gain.

Sunflower Seeds

Sunflower seeds lower cholesterol and relieve arteriosclerosis. Its fat and protein are of the highest quality. It prevents heart and nerve diseases. It has curative effects on respiratory system disorders. Sunflower seeds also contain B vitamins and magnesium. By relaxing the nervous system and the brain, it allows you to concentrate on your work better and gives a feeling of relaxation.

Pumpkin Seeds

Many prostate medications contain pumpkin seeds. Studies have shown that pumpkin seed oil obtained from pumpkin seeds slows and even prevents prostate enlargement. It also has an effect that significantly reduces the risk of colon cancer.

Peanut

Vitamin B1 is essential for burning blood sugar, protecting heart health and brain functions such as learning. As it protects the body against aging, it also reduces the harmful effects of alcohol and cigarettes. Vitamin B3 increases circulation and opens the mind. It contains calcium mineral which is necessary for blood clotting, muscle strength, and nerve conduction.

Pistachios

It allows the body to develop. Pistachios increase physical and mental strength. The kidney and gall bladder relieve pain. It softens the chest, reduces cough. Vitamin B1 blood formation lowers cholesterol in the blood and optimizes brain functions such as cognitive ability and learning. In addition, vitamin B1; has positive effects on energy, growth, and appetite.

Moreover, pistachios is a fibrous food. It has been determined that fibrous foods provide a more balanced rise in blood sugar and are helpful in preventing constipation and some types of cancer. Pistachios also has been determined that as the amount of pulp taken increases, there is a decrease in the risk of coronary heart disease and related hazards.

10-12 pieces of pistachios eaten per day can meet the daily fat need of the body. 100 g of pistachios can meet 35% of the body’s daily protein, vitamin B1, and phosphorus needs.

Hazelnut

Hazelnut is a rich source of some B group vitamins, which have regulatory functions in carbohydrate, protein, and fat metabolism in the body. Vitamins B1, B2, and especially B6 are abundant in hazelnuts. Vitamins B2 and B6, which are necessary for blood formation and mental health, are of great importance in the nutrition of school children in the developmental age. In this respect, the inclusion of hazelnuts in our schools’ daily nutrition programs is considered a practical and economical solution for the healthy nutrition of our children.

Almond

Sweet almond seeds are high in fat with little protein, iron and calcium. In Turkey, it widely used in cakes, confectionery, desserts, and fresh or roasted after being peeled. Almond strengthens the nerves. It relieves chest diseases, body and mind fatigue. It increases the milk of pregnant women and helps the development of babies.

Almond also contains Thiamin, Riboflavin, Niacin and Vitamin A. When we eat 42 grams of almonds and hazelnuts every day, the risk of heart disease decreases. Furthermore, regulates blood sugar level; reduces the risk of developing cancer. It relieves the tiredness of the body and mind. It eliminates inflammations in the kidney, bladder, and reproductive tract. Headaches relieve liver and kidney pain.

Resources: ONEDIO 

The post Nuts: A Beneficial Snacks appeared first on Buyfromturkey.

Cabernet Sauvignon

Cabernet Sauvignon grape originating from France is generally grown in Çeşme and Urla in Turkey. They are black, small, and thick-skinned grapes. In addition, thick skins make the wine produced rich in tannins. Young cabernet wines have notes of currant, spice, and chocolate. On the other hand, those aged in oak barrels have more aromas of incense, vanilla, and coffee.

Merlot

Although its origin is France, it grows in the Aegean region of Turkey. Merlot wines often have fruity notes such as plum, cherry, and currant. Its grapes are thinner-skinned than Cabernet Sauvignon grapes. Therefore, it makes less tannic wines. Merlot wines are low in acidity and high in alcohol compared to Cabernet wines. With Cabernet Sauvignon/Merlot blending, a balance created with tannins, sharpness, and fruit flavors.

Syrah/ Shiraz

The origin of the Shiraz grape is Iran. It is a black and thin-skinned grape. Young wines have a dark color, high tannin content, and spice notes. As it ages, it reveals different flavors, such as raspberry and plum. Shiraz wines preferred as monoseparation as well as various blends.

Bogazkere as a Wine Grapes

Boğazkere, originating from Diyarbakır, is Turkey’s most tannic grape. It is not suitable for eating because of its bitter taste. Bogazkere is small-grained, thick-skinned, and rather dark in color. It makes high tannin, bodied wines and is suitable for aging. Boğazkere wine has red fruit and spice aromas.

Camomile

It grows in Malatya and Elazig. Öküzgözü wine; Contrary to Boğazkere wine, it is a medium bodied, high acid wine with low tannin content. Grape is fleshy, coarse-grained, and thin-skinned. It also has the aromas of red fruit, black mulberry, and molasses. In addition to blending with Boğazkere, it is also a very balanced wine as a mono segment.

Kalecik Karası as a Wine Grapes

It is a grape variety unique to the Kalecik district of Ankara. Some producers started to produce again when winemaking in Turkey was on the verge of disappearing due to the lack of development. Thus, the Turkish wine industry was also revived. It is now grown outside of the Kalecik district. It makes light, medium-bodied, low tannin, and low acid wines. Kalecik Karası wine has strawberry, raspberry, and cherry flavors and is also suitable for aging.

Karasakiz (Kuntra)

It grows in Çanakkale and Bozcaada. Karasakız wine has high acidity and tannin. This grape is also suitable for brandy production. But it is not ideal for aging. It has a lighter red color than the others.

 Papazkarasi

It grows in Tekirdag and Edirne. Wines produced from these grapes generally have red fruit and spice notes. They are light-bodied wines and have a light red color.

Gamay as a Wine Grapes

The grape, a grape variety originating from France, makes light/medium fullness, high acidity, and low tannin levels. Gamay wine is not very suitable for aging. It is consumed when young and has refreshing fruity notes.

Chardonnay

It is a white wine grape variety native to France. It is an easy-to-grow variety widely produced worldwide, in the USA, Napa Valley, and our country. Chardonnay is rich in dry matter and acid. It is a variety that has quality wine. It is suitable for making sparkling wines as well as dry wines. Their wines; are full-bodied, pleasantly flavored, highly alcoholic wines. It also acquires a butter-like flavor when matured in oak barrels.

Semillon as a Wine Grapes

It is a variety grown in France’s Southernes and Graves regions, the Hunter Valley regions of Australia, and many countries. It gives high alcohol, dry matter, and structured wine but is poor in acid and aroma. Its most significant defect is that it oxidizes very quickly when it is a must. The best part is that it is a breed resistant to vineyard diseases. Since it is a thin-skinned grape, it can rot quickly in the vineyard.

The post Wine Grapes Grown in Turkey appeared first on Buyfromturkey.

Food groups in terms of the similarities of the nutrients they contain

Should everyone eat the same thing?

Basic healthy eating rules

Benefits and harms

Healthy eating is the intake of all nutrients at the right place, at the right time and in sufficient quantity for the body to live, develop and perform the necessary activities. All nutrients are proteins, carbohydrates, fats, minerals, vitamins and water. Insufficient intake of all necessary elements to the body is called unbalanced nutrition. All about healthy eating will be explained below.

Nutrients provide growth and strength, give energy to the body. The foods we eat have different importance and benefits for our body. Meat, milk, eggs provide growth and development. Foods such as oil, jam and honey give the power and energy necessary for the movement of the body. Vegetables and fruits provide the body with vitamins. Vitamins prevent illness. A balanced diet is eating enough of all the nutrients that are beneficial for our body.

A healthy diet is the intake of adequate amounts of nutrients necessary for the body’s growth, development and continuity of daily functions.

Food groups in terms of the similarities of the nutrients they contain

1) Milk, yoghurt, cheese group: Foods in the group consisting of milk and dairy foods are rich in protein, animal fats, calcium, phosphorus, B2, B1, A vitamins.

2) Meat, eggs and legumes group: Foods in this group, which consists of foods such as red meat, chicken, fish, eggs, dried beans, chickpeas, lentils, are the main source of protein, and also contain fat, B vitamins, iron and zinc.

3) Fresh vegetables and fruits group: Foods in this group are sources of calcium, iron, magnesium and some other minerals, vitamins such as A, B, C, E, folic acid for the body.

4) Grain group: It is the main energy source with the carbohydrates it contains, and it also contains B group vitamins.

Nutrition is not just about eating the foods you are hungry for or quenching the feeling of hunger. You can also soothe the feeling of hunger with a piece of bagel or a sugary drink; but you wouldn’t be nurtured that way; however, you will only bypass your body’s nutritional needs.

Should everyone eat the same thing?

People need to be fed according to the work they do. The diet of a person who does his job using physical force and is very tired, and someone who works at a desk and makes little effort, should be different. A secretary, a mason, a blacksmith, a teacher have to be fed differently because the amount of energy they spend differs according to the work they do.

A balanced diet is eating and drinking the nutrients that a person needs for growth, development, and a healthy and productive life for a lifetime. It is a fact revealed as a result of scientific research that when any of the nutrients required for the body is not taken, growth and development are interrupted and various diseases occur.

In order for the body to be at the desired level, to maintain a healthy life, and to renew the worn and worn parts of the body, it is necessary to eat right. Malnutrition is one of the reasons why some people look worn and old even though they are young.

Basic healthy eating rules

-Eating little and often,

-to start the day with breakfast,

-not to skip meals,

-not eating junk food,

-drink at least four to five glasses of water a day,

-avoid drinking cola, fatty, salty or sugary foods and street food,

-giving preference to unsaturated fats in the choice of fats,

-while preparing food, paying attention to the preservation of the nutrients in them and storing them in appropriate conditions,

-washing raw fruits and vegetables thoroughly with plenty of clean water.

are basic healthy eating rules necessary for all ages and periods.

Benefits and harms

What you eat can also increase your quality of life by making you strong and fit; It can also negatively affect your health and cause a decrease in your quality of life.

When you eat a balanced, regular and rational diet, your brain works better, clearer, and your memory gets stronger. Your efficiency, your immunity will increase, you will become more resistant to diseases, your skin will be healthy. In short, you will lead a better quality of life.

If you don’t eat a balanced and regular diet; Your body’s resistance decreases, you get sick. Also, your growth slows down. Your wounds don’t heal. You would get tired quickly. Your learning rate slows down. In addition, your face looks pale and tired. School performance declines and you become distracted.

The post All About Healthy Eating appeared first on Buyfromturkey.

What is the importance of consuming milk and dairy products?

How much does a glass of milk meet our needs?

How much milk should you drink?

What should be considered when buying milk?

Milk is a secretion of the mammary glands of animals, and when milk is said, it is mostly cow’s milk. If it is obtained from other animals, it is used together with the species name of the animals. For example, goat’s milk, sheep’s milk. All mammals secrete milk after birth. Known as an indispensable food for babies, milk is also the most important food for adults. It is quite difficult to give the exact composition of milk. Because there are many factors that affect the composition of milk, such as season, feeding conditions, milking method, milking time, lactation period, animal species and breed. It is a complex mixture of milk, fat, lactose, protein, mineral matter and water. Everything about milk and dairy products will be explained below.

What is the importance of consuming milk and dairy products?

Milk, which is necessary at every stage of human life, is a good source of macro and micro nutrients apart from vitamin C and iron. It is known to be very important in terms of bone health, especially in childhood, pregnancy-breastfeeding and old age. When milk and dairy products are considered as a source of some important minerals, especially calcium and phosphorus, and some B group vitamins such as protein and riboflavin, it will be immediately understood that they are an important food group for public health.

Milk protein is of good quality and its utilization rate in the body is 90%. The known contribution of milk proteins to growth and development in the body, as well as their effectiveness in tissue differentiation; It is known that it has positive effects on calcium absorption and immune functions, reduces blood pressure and cancer risk, is effective in controlling body weight, and is protective against dental caries.

Lactose, a milk carbohydrate, is the source of milk energy. Lactose is helpful in the formation of brain and nerve cells and in regulating bowel movements. It develops beneficial gut bacteria by providing a suitable environment (pH). Mild nausea, gas in the stomach, heartburn and mild diarrhea can be seen in those who do not have the habit of drinking milk. These symptoms go away as you continue to drink milk.

How much does a glass of milk meet our needs?

A glass of milk is what a 6-year-old child needs;

35% of Protein, 6% of Energy;

52% of Calcium, 30% of Potassium, 18% of Magnesium, 55% of Phosphorus, 12% of Zinc, 30% of Iodine;

It provides 9% of vitamin A, 11% of vitamin B1, 44% of vitamin B2, 13% of vitamin B6, 98% of vitamin B12, 12% of folate, 16% of niacin.

How much milk should you drink?

Considering that the daily calcium requirement is 1200 or 800 milligrams, there is 240 milligrams of calcium in 1 glass of milk. Therefore, 2-3 glasses of milk should be consumed during the day. However, some people may experience problems such as milk consumption, gas, bloating or indigestion. Alternatively, they can consume dairy products such as cheese, yoghurt, kefir instead of milk.

The need for calcium increases to 1500-2000 milligrams during pregnancy and lactation. Therefore, pregnant and lactating women should consume at least 2-3 glasses of milk.

Bone development continues in childhood and adolescence. In these years, milk consumption makes bone mineralization in terms of calcium and phosphorus. If it is not consumed enough, it leads to bone deformations and osteoporosis, especially after the age of 30.

What should be considered when buying milk?

Milk and dairy products are foods that are consumed or should be consumed every day. However, there are some important points that we should pay attention to when purchasing these products and when using them in our homes.

-When purchasing milk and dairy products, those with original packaging should be preferred. Open cheeses, ice creams, butter are not produced under hygienic conditions and may contain some disease-causing microorganisms that are harmful to human health. For example, in these products made from raw milk, there may be microorganisms such as Brucella and Salmonella that seriously threaten human health.

-Raw milk sold on the street should not be bought. Substances such as carbonate and soda may have been added to these milks, which are sold unpackaged, in order to prolong the shelf life. It may even have been cheated by removing the oil and adding water. Since the cold chain cannot be provided until these milks reach the consumer, the microorganism load may increase. Again, since controlled heating cannot be done in homes or even boiled, vit B1, B6, B12, folic acid, vitamin C loss, color and flavor changes occur in milk. For these reasons, original packaged pasteurized or long-life (UHT) milk should always be purchased.

-When purchasing dairy products, it should be ensured that they are kept cold.

-There should be no leaks or other damage in the packaging.

-It should be purchased by looking at the date of manufacture and expiration date, and the product whose expiration date should not be consumed.

-It should be taken in the amount to be consumed within a few days.

-Milk and dairy products should be placed in the refrigerator as soon as possible after purchase and stored there.

The post Milk and Dairy Products appeared first on Buyfromturkey.

Composition of Yoghurt

Nutritive Value

Its Role and Importance in Human Health and Nutrition

Yoghurt is a fermented milk product with high nutritional value, obtained as a result of lactic acid fermentation and containing live lactic acid bacteria. All about yoghurt will be explained below.

Although there is not enough information about it, the word “yoghurt” entered in today’s sense in the works called Divanü Lügâti’t-Türk and Kutadgu Bilig in the 10th century. The first information about the spread of yoghurt in is found in the history of French medicine. In the 16th century, the king of France, Francis I, fell ill with febrile diarrhea.

Turks bought yoghurt to Francis I for treatment. And they advised him to eat it. In this way, yoghurt production in the world began to increase all of a sudden. At that time, yoghurt was mostly known as medicine in France. It was at the beginning of the 20th century that yoghurt first spread and widely crossed Turkish borders. Yoghurt was introduced in America approximately 45-50 years ago. The spread of yoghurt in Asia and Africa from the ancient world was through the Turks. Marco Polo wrote that it is eaten in China.

Composition of Yoghurt

It is a dairy product that is most similar to milk in terms of its composition. In other dairy products, there is a great variation in the amount of substances compared to milk. However, the change in yoghurt is not much. The composition difference between milk and yoghurt is usually clear in dry matter and milk sugar, depending on the type of yoghurt and the raw material used. As a result of cooking the milk during processing or supplementing it with concentrated dairy products, there is usually a 5-10% increase in the dry matter of it and its constituents, excluding sugar. Only the sugar ratio of it decreases.

Nutritive Value

The chemical composition of it, which has an important place in the human diet, depends on the composition of raw milk used in production and the developments in milk components during lactic acid fermentation. Fat and dry matter standardizations and heat treatment are the factors affecting the composition of milk during yoghurt making.

As the amount of milk components increases due to the standardization of dry matter, the nutritional importance of it increases even more. At the end of the applied heat treatment, the amount of some vitamins (C, B1, B6, B12 and folic acid) decreases.

The chemical changes in milk components during lactic acid fermentation are like this: Lactose content decreases, the amount of free peptides, amino acids and fatty acids increases, and decreases and increases occur in some vitamins. The calorie value of itdecreases by 3-4% due to the conversion of lactose into lactic acid. However, it becomes a beneficial product for people with lactose intolerance.

The benefits of it in terms of human health are as follows:

-Its nutritional value is higher than milk.

-It is an important source of protein, fat, vitamins and minerals.

-It is easier to digest and also has a regulating effect on the digestive system.

Yoghurt bacteria inhibit the growth of intestinal pathogens and saprophytes due to their antigonestic effects. It has a cholesterol-lowering effect.

Its Role and Importance in Human Health and Nutrition

It is a rich source of carbohydrates (lactose), protein, fat, vitamins, calcium and phosphorus. As a result of fermentation, the digestion of milk becomes easier due to the hydrolysis of protein, fat and lactose. It also has antitumor and anticholesterolemic properties suitable for consumption by lactose intolerant people. Antibiotics and antimicrobial substances produced by lactic acid bacteria protect people against pathogenic M.Os. Therefore, it is a fermented dairy product that people of all age groups can benefit from in their daily diet in an abundant and inexpensive way.

The post All About Yoghurt appeared first on Buyfromturkey.