Nutritional values of selected Persian recipes

People of the world move around more readily these days. Thus, they have the opportunity to observe other cultures and the differences that exist. It's long been understood that breaking bread is a prime way of getting acquainted. And, so it is not surprising that food, as a prime basic need, illustrates one of the differences in cultures. The purpose of this project was to select familiar Persian recipes, analyze, modify and evaluate them in order to enable the reader to make healthier choices. Twenty commonly used Persian recipes were chosen from books written in both Persian and English. The nutrient analysis on these recipes was done by use of the computer program, Food Processor II, and the United States Department of Agriculture's Composition of Foods and Bowes and Church's Food Values of Portions Commonly Used. For each recipe, one or two ingredient modifications were made to determine the effect on nutrient analyses.