{"id":11771,"date":"2025-01-15T10:40:47","date_gmt":"2025-01-15T10:40:47","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=11771"},"modified":"2026-01-21T11:52:21","modified_gmt":"2026-01-21T11:52:21","slug":"salatalik-tursusunun-besin-degeri","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/tr\/salatalik-tursusunun-besin-degeri\/","title":{"rendered":"Salatal\u0131k Tur\u015fusunun Besin De\u011feri"},"content":{"rendered":"\n<p>Salatal\u0131k tur\u015fusu, Yunan mutfa\u011f\u0131n\u0131n geleneksel bir unsuru olarak Yunan tipi beslenmede \u00f6nemli bir yere sahiptir.<\/p>\n\n\n\n<p>Tur\u015fu, <strong>yiyecekleri salamura<\/strong> (tuz ve su) <strong>ya da sirke i\u00e7inde oksijensiz fermantasyon yoluyla muhafaza etme y\u00f6ntemidir.<\/strong> Bu y\u00f6ntem, sebze gibi s\u0131k t\u00fcketilen g\u0131dalar\u0131 daha uzun s\u00fcre muhafaza etme ihtiyac\u0131 nedeniyle eski zamanlardan beri kullan\u0131lmaktad\u0131r.<\/p>\n\n\n\n<p>Salatal\u0131k tur\u015fusunun genellikle zeytin ve feta peyniriyle birlikte at\u0131\u015ft\u0131rmal\u0131k olarak yenmesi Yunanistan&#8217;da taverna ve restoranlarda olduk\u00e7a pop\u00fclerdir.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Salatal\u0131k Tur\u015fusunun Besin De\u011feri <\/strong><strong><\/strong><\/td><td><strong>porsiyon ba\u015f\u0131na: <\/strong><strong><\/strong> <strong>1 orta boy (65 g)<\/strong><a href=\"#_edn1\" id=\"_ednref1\"><strong>[1]<\/strong><\/a><sup><\/sup><\/td><td><strong>Porsiyon ba\u015f\u0131na \u00d6DM<sup>2<\/sup><\/strong><strong><\/strong><\/td><\/tr><tr><td><strong>Kalori (kcal)<\/strong><strong><\/strong><\/td><td>7,2<\/td><td>% 0,4<\/td><\/tr><tr><td><strong>Ya\u011f (g)<\/strong><strong><\/strong><\/td><td>0,1<\/td><td>% 0,2<\/td><\/tr><tr><td><strong>Doymu\u015f ya\u011f (g)<\/strong><strong><\/strong><\/td><td>0,03<\/td><td>% 0,2<\/td><\/tr><tr><td><strong>Karbonhidrat (g)<\/strong><strong><\/strong><\/td><td>1,4<\/td><td>% 0,5<\/td><\/tr><tr><td><strong>Bitkisel Lif (g)<\/strong><strong><\/strong><\/td><td>0,8<\/td><td>% 2,8<\/td><\/tr><tr><td><strong>\u015eeker (g)<\/strong><strong><\/strong><\/td><td>0,7<\/td><td>% 0,8<\/td><\/tr><tr><td><strong>Protein <\/strong><strong><\/strong><\/td><td>0,2<\/td><td>% 0,4<\/td><\/tr><tr><td><strong>Kolesterol (mg)<\/strong><strong><\/strong><\/td><td>0,0<\/td><td>% 0,0<\/td><\/tr><tr><td><strong>Tuz (g)<\/strong><strong><\/strong><\/td><td>2,0<\/td><td>% 33,3<\/td><\/tr><tr><td colspan=\"3\"><sup>1<\/sup> Veriler ABD Tar\u0131m Bakanl\u0131\u011f\u0131 (US Department of Agriculture, USDA) beslenme taban\u0131na dayanmaktad\u0131r.<sup>1<\/sup><sup><\/sup> <sup>2<\/sup> \u00d6nerilen Diyet Miktar\u0131 (% \u00d6DM), g\u0131dan\u0131n bir porsiyonundaki her bir besin bile\u015feninin toplam g\u00fcnl\u00fck al\u0131m\u0131n\u0131za ne kadar katk\u0131da bulundu\u011funu g\u00f6sterir. Hesaplama, ortalama sa\u011fl\u0131kl\u0131 bir yeti\u015fkin i\u00e7in g\u00fcnde 2000 kcal&#8217;ye dayanan ABD G\u0131da ve \u0130la\u00e7 Dairesi (FDA) G\u00fcnl\u00fck De\u011ferlerine (Daily Values) dayanmaktad\u0131r.&nbsp; Ki\u015finin enerji ihtiyac\u0131na ba\u011fl\u0131 olarak % \u00d6DM daha d\u00fc\u015f\u00fck veya daha y\u00fcksek olabilir.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Besin de\u011feri a\u00e7\u0131s\u0131ndan, <strong>salatal\u0131k tur\u015fusu esas olarak sudan<\/strong> -%94&#8217;\u00fc sudur- <strong>olu\u015fmas\u0131<\/strong> d\u00fc\u015f\u00fck kalorili i\u00e7eri\u011fini a\u00e7\u0131klar. <strong>Bir porsiyonda sadece yakla\u015f\u0131k 7 kalori vard\u0131r.<\/strong><\/p>\n\n\n\n<p><strong>Geri kalan\u0131 \u00e7o\u011funlukla karbonhidratt\u0131r ve az miktarda,<\/strong> ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131m\u0131z i\u00e7in bir &#8216;kalkan&#8217; olan bile\u015fikler olan <strong>bitkisel lif i\u00e7erir<\/strong>.<\/p>\n\n\n\n<p><strong>Salatal\u0131k tur\u015fusu iyi bir probiyotik kayna\u011f\u0131d\u0131r.<\/strong> Fermantasyon i\u015flemi s\u0131ras\u0131nda, tur\u015fuda sa\u011fl\u0131\u011f\u0131m\u0131z i\u00e7in faydal\u0131 olan baz\u0131 mikroorganizmalar geli\u015fir.<\/p>\n\n\n\n<p>Besleyici olmas\u0131na ra\u011fmen, <strong>y\u00fcksek tuz i\u00e7eri\u011fi <\/strong>nedeniyle, \u00f6zellikle hipertansiyonu olan veya sodyum al\u0131m\u0131n\u0131 azaltmaya \u00e7al\u0131\u015fan bireyler taraf\u0131ndan dikkatli olunmas\u0131 gerekir. Yararl\u0131 mikroorganizmalar\u0131n bile\u015fimi, g\u0131da i\u015fleme s\u0131ras\u0131nda \u00e7e\u015fitli fakt\u00f6rlerden etkilenir. Genel olarak, salamurada do\u011fal fermantasyonla haz\u0131rlanan ev yap\u0131m\u0131 salatal\u0131k tur\u015fusu t\u00fcketimi, <strong>\u00f6\u011f\u00fcn\u00fcn probiyotik i\u00e7eri\u011fini art\u0131rabilir<\/strong>. Buna kar\u015f\u0131l\u0131k, <strong>sirkeyle fermente edildi\u011finde probiyotikler yok olur veya ayn\u0131 \u00f6l\u00e7\u00fcde geli\u015fmezler<\/strong>.<\/p>\n\n\n\n<p>Salatal\u0131k tur\u015fusu, <strong>probiyotik<\/strong> i\u00e7eren bir sebze olarak, her zaman dengeli bir beslenme ba\u011flam\u0131nda <strong>sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan \u00e7e\u015fitli faydalar sunabilir<\/strong>.<\/p>\n\n\n\n<p>Probiyotikler, <strong>sa\u011fl\u0131kl\u0131 bir ba\u011f\u0131rsak mikrofloras\u0131n\u0131n korunmas\u0131na yard\u0131mc\u0131 olduklar\u0131ndan<\/strong> iyi bir ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131 i\u00e7in gereklidir. Bu etkileri sayesinde probiyotikler kab\u0131zl\u0131k, ishal, kar\u0131n a\u011fr\u0131s\u0131 gibi rahats\u0131z edici gastrointestinal semptomlar\u0131 hafifletmek i\u00e7in do\u011fal bir y\u00f6ntemdir.<a href=\"#_edn2\" id=\"_ednref2\">[2]<\/a><\/p>\n\n\n\n<p>Ayr\u0131ca, son y\u0131llarda giderek daha fazla \u00e7al\u0131\u015fma ba\u011f\u0131rsak mikrobiyomunun v\u00fccudun t\u00fcm organ ve sistemlerinin sa\u011fl\u0131\u011f\u0131 \u00fczerinde daha geni\u015f etkileri oldu\u011funu g\u00f6stermi\u015ftir. Ba\u011f\u0131rsak mikrobiyomunun <strong>ba\u011f\u0131\u015f\u0131kl\u0131k fonksiyonunu, ruh sa\u011fl\u0131\u011f\u0131n\u0131, kilo y\u00f6netimini ve hatta kronik hastal\u0131k riskini etkiledi\u011fi<\/strong> ortaya \u00e7\u0131kar\u0131lm\u0131\u015ft\u0131r. <a href=\"#_edn3\" id=\"_ednref3\">[3]<\/a><\/p>\n\n\n\n<p>Tabii ki beslenmemiz yo\u011furt ve fermente peynirler gibi iyi probiyotik kaynaklar\u0131 olan di\u011fer g\u0131dalar\u0131 da i\u00e7ermelidir.<\/p>\n\n\n\n<p>Sonu\u00e7 olarak, Yunan tipi beslenmenin geleneksel bir g\u0131das\u0131 olan salatal\u0131k tur\u015fusu, y\u00fcksek tuz i\u00e7eri\u011fi nedeniyle \u00f6l\u00e7\u00fcl\u00fc t\u00fcketildi\u011fi s\u00fcrece, hem damak zevki hem de sa\u011fl\u0131k i\u00e7in \u00e7e\u015fitli faydalar sa\u011flayabilir.<\/p>\n\n\n\n<p><strong>B\u0130BL\u0130YOGRAFYA<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><a href=\"#_ednref1\" id=\"_edn1\">[1]<\/a>USDA. Food search. Pickles, cucumber, sour. A\u015fa\u011f\u0131daki adreste mevcuttur: <a href=\"https:\/\/fdc.nal.usda.gov\/fdc-app.html#\/food-details\/169379\/nutrients\">https:\/\/fdc.nal.usda.gov\/fdc-app.html#\/food-details\/169379\/nutrients<\/a>. (Eri\u015fim tarihi Ekim 2024).<\/p>\n\n\n\n<p><a href=\"#_ednref2\" id=\"_edn2\">[2]<\/a> Bodke H, Jogdand S. Role of Probiotics in Human Health. Cureus. 2022 9:14(11):e31313. doi: 10.7759\/cureus.31313.<\/p>\n\n\n\n<p><a href=\"#_ednref3\" id=\"_edn3\">[3]<\/a>Gul S, Durante-Mangoni E. Unraveling the puzzle: Health benefits of probiotics\u2014A comprehensivereview. J Clin Med. 2024 1:13(5):1436. doi: 10.3390\/jcm13051436.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salatal\u0131k tur\u015fusu, Yunan mutfa\u011f\u0131n\u0131n geleneksel bir unsuru olarak Yunan tipi beslenmede \u00f6nemli bir yere sahiptir. Tur\u015fu, yiyecekleri salamura (tuz ve&#8230;<\/p>\n","protected":false},"author":7,"featured_media":6050,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5238,5261],"tags":[1734,3787,4375,1739],"class_list":["post-11771","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-tr","category-hammaddeler","tag-mesogeiaki-diatrofi-tr","tag-ygeia-tr","tag-toursia-tr","tag-ellada-tr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salatal\u0131k Tur\u015fusunun Besin De\u011feri - Tersine Tar\u0131m<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portal.greekfarms.gov.gr\/tr\/salatalik-tursusunun-besin-degeri\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salatal\u0131k Tur\u015fusunun Besin De\u011feri - Tersine Tar\u0131m\" \/>\n<meta property=\"og:description\" content=\"Salatal\u0131k tur\u015fusu, Yunan mutfa\u011f\u0131n\u0131n geleneksel bir unsuru olarak Yunan tipi beslenmede \u00f6nemli bir yere sahiptir. 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