Journal of Food, Agriculture and Environment

Vol 6, Issue 3&4,2008
Online ISSN: 1459-0263
Print ISSN: 1459-0255

A traditional Turkish beverage shalgam: Manufacturing technique and nutritional value


Bige İncedayi, Vildan Uylaşer *, Ömer Utku Çopur

Recieved Date: 2008-06-04, Accepted Date: 2008-09-08


Turnip is a vegetable that has a high nutritional value, aroma and flavor. It can be utilized in many forms. One of the most consumed forms of turnip is the traditional Turkish fermented vegetable juice which is called “shalgam (şalgam)”. Purple carrot, bulgur flour, sourdough, salt, turnip and water are used for shalgam production. Its nutritional value results from the raw-materials, and some compounds formed during the fermentation. It’s also determined that shalgam has an effective role in prevention or retardation of some diseases. In this review, traditional production of shalgam, its nutritional value and effects on health were explained.


Shalgam, fermented beverage, health

Journal: Journal of Food, Agriculture and Environment
Year: 2008
Volume: 6
Issue: 3&4
Category: Food and Health
Pages: 31-34

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