Approximation of protein quality (DIAAS) of vegetarian dishes served in restaurants

Tas, Ayten, Umit, Nese, Alkan, Rabia Oben , Boynak, Alican and Yeral, Sevgi Dalim (2019) Approximation of protein quality (DIAAS) of vegetarian dishes served in restaurants. International Journal of Obesity and Nutritional Science, 1 (1). pp. 1-5. ISSN 2690-4780

Full content URL: https://doi.org/10.18689/ijons-1000101

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Approximation of protein quality (DIAAS) of vegetarian dishes served in restaurants
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Abstract

Protein quality (DIAAS) of the most popular vegetarian and meat dishes served by
93 restaurants was calculated using published data on the digestibility of individual
amino acids. Protein qualities of the vegetarian dishes were found to be lower than the
meat dishes. A considerable number of vegetarian dishes (16.1%) did not contain any
proteinaceous ingredient and therefore received a DIAAS value of zero. Meat dishes did
not contain any low quality protein and their DIAAS values were higher than 87%.
Vegetarian dishes only comprised 15 to 30% of the total number of dishes in most
restaurants (60.2%). Pasta (21.5%), vegetable dishes (such as boiled, grilled or sautéed
vegetables) (20.4%) and salads (19.4%) were found to be the most-selling vegetarian
dishes. Price of the dishes, whether they were vegetarian or not, did not relate to the
protein quality of the dishes.

Keywords:Vegetarian, Protein quality, Restaurant
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
B Subjects allied to Medicine > B400 Nutrition
Divisions:College of Science > National Centre for Food Manufacturing
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ID Code:36254
Deposited On:15 Sep 2021 14:25

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