This study is designed to find out the mineral contents in Korean foods.
In the previous report Part I, Sodium and Potssium contents in vegetables and fruits commonly used in Korean households were analyzed. In this report Part II, Sodium and Potassium contents in cereals are analyzed. Cereals, as a main dish, are one of the most important energy source for Koreans.
The data analyzed are shown in Table 1, Table 2, in this report and these will be used as a fundamental guide, in planning Sodium-restricted diets in Korea.
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