Yoldaş, TubaKaya, Gözde SultanParmaksız, AyhanIşıklar, HandanGünalan, Elif2024-08-142024-08-142024Yoldaş, T., Kaya, G. S., Parmaksız, A., Işıklar, H., & Günalan, E. (2024). Nutritional analysis of vegan recipes: From social media to plate. Food Science and Nutrition, 12(10), pp. 7657-7670. https://doi.org/10.1002/fsn3.43822048-7177https://doi.org/10.1002/fsn3.4382https://hdl.handle.net/20.500.13055/748The study aimed to determine the nutritional composition of vegan recipes shared on the Instagram social media platform and to compare these ingredients with their non-vegan/omnivorous versions. Turkish and English vegan recipes of meatballs (n = 53), burgers (n = 12), pizza (n = 15), pasta (n = 38), cake (n = 58), and cookies (n = 52) were obtained from Instagram. They all met the criteria of being shared as #vegan labeled, presented detailed information about ingredients, and only included plant-based ingredients. Afterward, non-vegan/omnivorous recipes (n = 228) were determined as equivalent to the vegan recipes in each food group, and a total of 456 recipes were evaluated. The amounts of macro- and micronutrients per 100-gram serving were obtained by the Nutritional Data System (BeBiS). According to the outcomes, the most significant differences in nutritional composition were found between vegan and non-vegan meatball recipes. The levels of cholesterol and B12 were significantly lower in English vegan recipes of meatballs, pasta, cake, and cookies compared to their non-vegan versions (p < .05). Consuming different vegan foods throughout the day could provide complementary nutrient intake and sustainable optimal health. Nevertheless, recipe-based updates could be an innovative approach in future vegan studies. In addition, analysis of vegan recipes could be considered to modulate vegan supplementation programs.eninfo:eu-repo/semantics/openAccessRecipeVeganVegetarianVitaminsArticle10.1002/fsn3.4382121076577670Q2WOS:0012832796000012-s2.0-85200258463Q1