Abstract
The contents of sodium, potassium and calcium in common animal foodstuffs; fish, meats, milk, eggs and their preparations were determined and compared with the values in the literature.
Sodium contents were found to be 50 to 100mg per 100g in most of the samples, though the values greater than 100mg per 100g were also found in severalcases.
Potassium contents were mostly 200 to 300mg per 100g. The values were slightly lower in eggs and milk, and were definitely lower in their preparations possibly due to the loss during the processings.
Calcium contents were relatively higher in small fish, shellfish, egg yolk, milk and their preparations, while they were under 20mg per 100g in other fish.
Most of the sodium values were not in agreement with those found in the literature. The values given in the literature varied greatly according to the authors. The results on meats and eggs found by the authors were consistent with the values of Sherman. The values for potassium did not always coincide with the values in the conventional food composition tables, but those for calcium were fairly in agreement.
