LAUSR

Turkish cuisine is suitable for vegan and vegetarian diets with its healthy dishes. The aim of this study is to reveal the dishes suitable for vegan and vegetarian diets in Turkish cuisine culture and to analyze their nutritional values. Turkey is geographically divided into seven regions. In this study, 21 vegan and vegetarian recipes that are served as soup, main course and dessert from each of the seven regions in Turkey were handled. The materials used in the dishes were determined by interviews and literature. Approximately one portion of each dish was analyzed for 21 items with the Nutrition Information System. The Nutritional Information System (BeBiS) is a packaged program that allows the calculation of nutrients in the contents of foods during studies related to nutrition. BeBiS uses the nation’s scientific food databases. The recipes discussed were compared and evaluated in terms of regions through nutritional facts. Findings suggest that there were significant differences between dishes from different regions for vegans and vegetarians. These results suggest that vegans can be guided by vegan samples into Turkish culinary culture.