Assessment of the nutritional value of three basic meals of university students [Poland]. Pt. 3. Mineral components
1985
Szajkowski, Z. | Duda, G. | Gertig, H. (Akademia Medyczna, Poznan (Poland))
The levels of calcium, phosphorus, iron, sodium and potassium were determined in three basic meals of university students. The obtained results were compared with the recommended normal dairy requirements for these mineral components for women and men doing light work. It was shown that these meals failed to cover only the requirements for iron. On the basis of the contents of mineral components determined and calculated from the tables the degree of their loss during food preparation was found to be the highest for sodium and iron
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