Mineral components in Food after Preparation of Soup Stock
Dried Shiitake, Dried Kelp, Boiled and Dried Sardines and Dried Bonito Flakes
2001 Volume 12 Issue 1 Pages 68-73
Details
2001 Volume 12 Issue 1 Pages 68-73
In this report. mineral components in dried shiitake, kelp, boiled and dried sardines, and dried bonito flakes after preparation of soup stock were investigated. These foods were dried and incinerated at 500°C. Mineral components measured were Ca, Mg, Na, K, Zn and Mn. The remaining rate of mineral components in these foods differed from treatment condition. The range of remaining rate of mineral components in each foods is as follows:
1. Dride shiitake; Ca: 60.1-77.5%, Mg: 76.7-86.9%, Na: 42.9-67.4%, K: 39.8-63.3%, Zn: 47.0-77.5%, Mn: 60.2-73.9%
2. Driedkelp; Ca: 91.2-96.2%, Mg: 55.1-59.4%, Na: 28.0-34.0%, K: 16.0-30.2%, Zn: 35.1-77.7%, Mn: 26.3-50.9%
3. Boided and dried sardines; Ca: 80.5-84.4%, Mg: 92.4-96.7%, Na: 35.9-51.0%, K: 16.3-27.3%, Zn: 46.9-48.1%, Mn: 85.4-90.2%
4. Dried bonito flakes; Ca: 45.4-63.2%, Mg: 29.2-32.9%, Na: 26.3-31.1%, K: 13.3-15.6%, Zn: 50.0-54.4%, Mn: 34.8-43.5%
It was found that large quantities of several mineral components were remained in foods after preparation of soup stock. Therefore, the usefull of those foods is very important for our dietary habits.
