Iodine Content of Japanese Foods
نویسندگان
چکیده
منابع مشابه
Oxalate content in common Japanese foods.
The radioenzymatic method was used to determine the oxalate contents in common Japanese foods. High concentrations of oxalate were detected in spinach, Perilla frutescens, pepper, sesame, chocolate, and tea. Beer and coffee also contained some oxalate. Fruit and meat were low in oxalate content. Therefore, among the common Japanese foods, the most important foods to be avoided to restrict oxala...
متن کامل[Iodine concentration in current Japanese foods and beverages].
OBJECTIVE In the present study, we determined iodine concentration in commonly consumed foods in Japan. METHODS One hundred thirty-nine foods and beverages were purchased from local markets and convenience stores. These samples were examined for iodine concentration by using gas chromatography after ashing or extraction. RESULTS The iodine concentrations in various food groups were as follo...
متن کاملThe iodine content of Norwegian foods and diets.
OBJECTIVES To examine dietary iodine sources and to estimate the dietary iodine intake of the Norwegian population. DESIGN Food iodine analyses carried out in Norway during the last 10 years were compiled, and iodine intake calculated on the basis of food intake data from nation-wide dietary surveys among children and adults. The food intake of adults was measured by a self-administrated food...
متن کاملIodine content of various meals currently consumed by urban Japanese.
Various meals being currently consumed by urban Japanese were determined for iodine. The meal samples were collected in 1982 and 1984. The habitual daily home meals of 4 middle-aged Japanese living in urban areas contained 45-1,921 micrograms (mean; 362, 361, 429 and 1,023 micrograms, respectively) of iodine per day. The regular meals served in two university hospitals contained 95-287 microgra...
متن کاملMethod of Measuring Iodine and Iodine Content in Different Regions of Iran
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ژورنال
عنوان ژورنال: Eiyo To Shokuryo
سال: 1960
ISSN: 1883-8863
DOI: 10.4327/jsnfs1949.12.342