Abstract
A major source of Japanese sodium intake is sodium originated in seasonings. All the seasonings added are not taken in, but considerably lost at cooking and eating. So, in order to know more correct sodium-intake dietary research, we calculated the sodium-residual of edible portion from the variation of seasoning-Na before and after cooking.
Results were as follows:
1) When boiled with soy sauce, coefficient of Na-residues for fillet of succulent was 0.65 and fillet with born of succulent was 0.55.
2) Coefficient of Na-residues for broiled sea bream was 0.40 and broiled “aji” was 0.25.
3) Coefficient of Na-residues for “nikomi oden ”was 0.50 and “sukiyaki ”was 0.85.
4) Coefficient of Na-residues for french salad was 0.55, spinach with season seeds was 0.85 and Japanese “sunomono ”was 0.58.
