Енергетски разлики помеѓу различни видови на салати

Andronikov, Darko and Leskovica, Merita Umetii and Kuzelov, Aco (2020) Енергетски разлики помеѓу различни видови на салати. In: Third International Scientific Conference: Challenges of tourism and business logistics in the 21st century ISCTBL 2020, 13 Nov 2020, Stip.

[thumbnail of 2.pdf]

Download (1MB) | Preview


The purpose of this paper is to determine the energy differences between different types of
salads. 6 different types of salads were included: Greek, Caprese, Caesar, Shopska salad,
lettuce and tuna salad and cream pasta salad. They are different in composition (some are high
in calories and some are low in calories). We used the available information for each ingredient
in the salads from different sources (existing literature in our country and on the Internet) in
order to have a clearer energetic picture. Cream salad with macaroni has the highest energy
value, while Shopska salad has the lowest energy value. Caesar salad has the most ingredients,
and Caprese salad has the least ingredients.
Keywords: Salads, energy differences

Item Type: Conference or Workshop Item (Paper)
Subjects: Social Sciences > Economics and business
Social Sciences > Law
Divisions: Faculty of Tourism and Business Logistics
Depositing User: Aco Kuzelov
Date Deposited: 01 Feb 2021 09:26
Last Modified: 01 Feb 2021 09:26
URI: https://eprints.ugd.edu.mk/id/eprint/27400

Actions (login required)

View Item View Item