Macro-Element content in commonly consumed fish
1999
Kunchit Judprasong | Eakkarach Kettawan | Kriengkrai Vasanachitt | Yupapron Nakngamanong | Prapasri Puwastien (Mahidol Univ., Bangkok (Thailand). Institute of Nutrition)
Eight species of freshwater fish and nine species of marine fish were sampled from four representative markets in Bangkok. Common household cooking (boiling, steaming, roasting and frying) were applied to the appropriate fish depending on the species. The objective of this study was, therefore to determine macro-element contents such as calcium, phosphorus, magnesium, sodium, potassium and chloride in various kinds of fresh and cooked fish. Wide variation in macro-element content among fish species was observed. Most of fried and roasted fish have higher calcium (27-335 mg per 100 g) than raw, boiled and steamed fish (10-193 mg per 100 g). Moderate levels of phosphorus were found in cooked fish (108-379 mg per 100 g). Magnesium content in raw and cooked fish was rang of 23-86 mg per 100 g. Marine fish contained sodium content than freshwater fish. Marine fish and freshwater fish had sodium content range of 57-568 mg and 36-193 mg per 100 g, respectively. With the exception of dried, fresh water fish as salt snake skin gourami have the highest sodium content (2,314-3,244 mg) while steamed short-bodied mackerel contined range of 816-1,035 mg per 100 g. Most of raw and looked fish have low level of potassium (118-726 mg per 100 g). High levels of chloride were found in steamed short-bodied mackerel and dried, salt preserved snake skin gourami (931-4,323 mg per 100 g). High levels of chloride were found in cooked marine fishes (135-534 mg per 100 g) whereas giant seaperch and most of freshwater fish contained lowere chloride content (12-153 mg per 100 g).
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