Comparing chemical contents of certain group of plants which are developing food intolerance and not developing food intolerance

In this study, Istanbul University Cerrahpasa Medical Faculty Hospital in patients with inflammatory bowel disease (IBD). Based on a study carried out, high degree of sensitivity of dietary forming food, and at least forming food sensitivity or not forming sensitivity, are chosen by two separate groups; and different plant samples were analyzed out of this two group. Analysis, 2011 (seeds) - 2012 (vegetables and fruit), the harvest year products, realized. As a result of these analyzes, the amounts of carbohydrate, fat, protein, and elements compared accompanied by the source data. Sensitivity forming group, generally seed samples were formed. Analysis values of the members of the two groups were compared, Food sensitivity forming group's values, were higher than in other group. Generating no Sensitivity or generating less Sensitivity, group consists of fresh fruits and vegetables. This food samples, the protein and fat rate is low, but the elemental values has been found to vary, within limits. In the comparison of these two groups, protein and fat values significantly different but elemental values are not.