Erzurum traditional desserts undergo nutritional analysis

A scientific study published in the Turkey Health Research Journal by Ankara Yıldırım Beyazıt University has analyzed the nutritional profiles of 13 geographically indicated traditional desserts from Erzurum. The research, conducted by Serkan Aslan and Saniye Sözlü using BeBiS 9 software, examined registration documents from the Turkish Patent and Trademark Office to determine energy, carbohydrate, fat, vitamin, and mineral content.

Key findings indicate that Erzurum Pastası is the highest in energy, providing 889.9 kcal per portion, while Erzurum Hasuta contains the lowest at 319.3 kcal. Erzurum Pekmezli Kadayıfı and Erzurum Demir Tatlısı were identified as having the highest sucrose levels. Regarding fats, Erzurum Kuru Kayısı Kaysefesi recorded the highest total fat content at 33.6 grams.

The study also highlighted the nutritional benefits of certain traditional sweets. Erzurum Dut Çullaması was found to be rich in minerals, specifically potassium, calcium, and iron. Erzurum Kuru Kayısı Kaysefesi showed high levels of Vitamin A, and Erzurum Kavut Haşılı stood out for its fiber and sodium content. Researchers noted that while many traditional desserts are high in energy and sugar, some serve as significant sources of essential vitamins and minerals.