Contents of Sodium and Potassium for Restaurant Dishes in Seoul
2015
Jang, M.R., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Hong, M.S., 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., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Lee, K.A., Seoul Metropolitan Government Research Institute of Public Health and Environment, Gwacheon, Republic of Korea | Kim, L.L., 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 | Kim, J.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
To determine the contents of sodium (Na) and potassium (K) for restaurant dishes, 194 cases classified 26 kinds of restaurant dishes were collected from restaurants in Seoul and were analysed using the atomic absorption spectroscopy. Average contents of Na and K in Kimchi among restaurant dishes were highest as 554.9 + - 155.5 mg/100 g, 225.1 + - 69.1 mg/100 g, while average contents of Na and K were lowest in Seolleongtang as 24.2 + - 5.8 mg/100 g, 12.7 + - 3.9 mg/100 g respectively. The contents between Na and K in restaurant dishes had a strong correlation of positive linear judging from 0.782 (p-value 0.01) of the correlation coefficient. The Na/K ratio of Bulgogi was appropriate as 1.17 + - 0.44, while those of Udon, banquet noodles, Kalguksu were very high as shown more than 10. The contents of Na and K were examined 5 dish groups as Gook/Tang, Jjigae/Jeongol, stir-fried dish, noodle and Kimchi. Average contents of Na and K classified by dish groups were significantly difference (p-value 0.001). Average content of Na among dish groups was highest in Kimchi as 554.9 + - 155.5 mg/100 g followed by Jjigae/Jeongol, Gook/Tang, stir-fried dish and noodle. Similar to Na content, average content of K was highest in Kimchi as 225.1 + - 69.1 mg/100 g followed by stir-fried dish, Jjigae/Jeongol, Gook/Tang and noodle. The ratio of Na/K by classified groups of dishes was shown as significantly difference (p-value 0.001). Stir-fried dish was 1.18 + - 0.44 close to 1 followed by Kimchi, Jjigae/Jeongol, Gook/Tang, and noodle.
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