魚肉中のナトリウム, カリウム含量 (1)

白身肉と赤身肉

抄録

Sodium and potassium contents of fishes were determined by flame photometry.
From the standpoint on alimentotherapy (low sodium diet) of edema, the authors investigated whetherthere was any difference in sodium contents of white and lean meat.
According to the data obtained, both the white and lean meat contained potassium more than sodium.