Studies on the Mineral Content in Korean Foods -Ⅵ. Sodium and potassium content in meat, eggs, and fish-

Original Article

Journal of the Korean Home Economics Association 1980;18(1):35-40.

논문편 - 식생활편 : 한국 상용식품중의 (常用食品中) 무기질함량에 대한 연구 - Ⅵ. 육류 , 난류 , 생선중의 Sodium 및 Potassium 함량에 대하여 -

박종식

Studies on the Mineral Content in Korean Foods -Ⅵ. Sodium and potassium content in meat, eggs, and fish-

Chong Sik Park

ABSTRACT

This study was designed to find out the mineral content in Korean foods. The data will be used as a fundamental guide in planning sodium and potassium restricted diet in Korea. The study is part 6 sodium and potassium content in meat, eggs and fish. The previous study is s follows: part1 and part 5 on vegetables and fruit, part 2 on cereals, part 3, on milk and soft drinks and part 4 on orange juice and nectars. part 6 includes 10 beef cuts, 5 retail items of pork, 4 parts of chicken, 2 kinds of eggs and 15 individual kinds of fish were collected from the market and analyzed for the content of sodium and potassium by atomic absorption spectrophotometry. The following tables 1-5 show the result.