各料理において実際に喫食される食塩量

─つけ味で喫食する場合の喫塩量および煮物の煮汁残量を変えた場合の喫塩率─

抄録

　One of the aims of nutritional instruction in recent years is the reduction of salt intake. Unfortunately, this has not yet been attained. The strategy for salt reduction taken mainly from the cooking perspective consists of measures to reduce the amount of salt used in cooking. However, there are apprehensions on whether the actual amount of salt intake is correctly reflected. Thus, in order to know the correct salt intake the ratio of the actual amount of salt taken to the amount of salt used in cooking for various dishes was measured. The results are as follows. Dip the dishes into the soy sauce, sushi (300 g) is 0.4 g, noodles (200 g) is 0.2-0.8 g, boiled pork (80 g) is 0.6 g, gyouza (100 g) is 0.4 g, syuumai (100 g) is 0.3 g, chilled or boiled tofu (100 g) is 0.2 g, and steamed vegetables (25-60 g) is 0.1 g.
　The actual amount of salt intake for boiled vegetables is 50-100%, boiled fish is 30-60%. Dispersion resulted from kinds of ingredient.
　Almost food boiled and seasoned, boiling the soup until it has evaporated to no its volume is taken a lot of salt. It was liked that regarding left tablespoonful of soup when food gets boiled.