Abstract
In Sunomono (vinegared seaweed and whitebait) and Nanban-tsuke (vinegared fried pond smelt), treatment with vinegar did not affect intakes of calcium, magnesium and phosphorus because theses minerals which were solubilized by vinegar and eluted from food were absorbed by the edible part. In chicken meat with wing bone which was boiled with a solution containing vinegar, and soup of short-necked clams with shell containing vinegar, calcium content in the edible part significantly increased when cooked with vinegar. These results indicate that cooking with vinegar helps to increase the intake of calcium from food effectively.
