Assessment of Inorganic Nutrients Contents of Seasonal Foods in Seoul
2017
Lee, K.A., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Jang, M.R., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Kim, O.H., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Park, Y.A., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Choi, B.C., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Han, S.H. | Kim, L.L., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Kim, J.K., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Lee, J.H., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Hwang, I.S., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Oh, Y.H., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Jung, K., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea
The purpose of this study was to determine the sodium (Na) and potassium (K) content of seasonal foods Four hundred food samples classified into 8 different kinds of seasonal foods were collected from 150 restaurants located in Seoul. The Na and K content in seasonal foods were the analyzed by ICP-OES. The Average content of Na and K in spicy seafood noodle soup were highest as 391.4 ± 72.7 mg / 100 g and 88.6 ± 21.4 mg / 100 g, respectly, while average content of Na was lowest in spicy buckwheat noodles as 255.3 ± 67.0 mg / 100 g and the average content of K was lowest in Udon as 36.3 ± 17.8 mg / 100 g, respectively. The Na/K ratio of spicy buckwheat noodles was 3.2 ± 1.0, while those of cold buckwheat noodles, fish cake, Udon were very high as measured more than 8. Among the seasonal foods, the average content of Na was highest in Winter group as 366.9 ± 81.8 mg / 100 g and the average content of K was highest in Autumn group as 84.8 ± 24.1 mg / 100 g. The ratio of Na/K was lowest in Summer group as 5.9 ± 3.3.
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