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KMID : 0381019730060010011
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Korean Journal of Nutrition
1973 Volume.6 No. 1 p.11 ~ p.13
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Studies on the Nutritive Value of Korean Foods(Report 5)
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劉貞烈/Yu, J.Y.
尹似老/金基環/權赫姬/金仁福/安慶玉/Yun, S.R./Kim, K.K./Kwon, H.H./Kim, I.P./Ahn, K.O.
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Abstract
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The nutritive value of foods is the most essential and fundamental data in food administration, nutrition surveys, dietary clinic, and in the conduct of nutritional education.
The nutritive values of 283 different kinds of selected Korean foods were investigated and reported in our previous reports already.
In this report, another 21 kinds of Korean foods are studied for their proximate components, minerals and vitamins.
The foods were sampled at random from the markets or from cultivating fields
The methods of sampling and of chemical analysis were same as employed in the previous reports The results are shown in the table.
The nutritive value of the rest of Korean foods will be studied continuously.
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KEYWORD
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