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KMID : 0381020120450060588
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Korean Journal of Nutrition
2012 Volume.45 No. 6 p.588 ~ p.599
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Vitamin content analysis of favorite Korean restaurant foods, convenient foods and bakery products
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Kwak Chung-Shil
Park June-Hee
Cho Ji-Hyun
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Abstract
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There is a limitation to estimate vitamin intake due to the lack of data on vitamin content of Korean commercial foods. In this study, vitamin content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin content, 3.50 and /100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and /100 g of vitamin , respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin content, 1.93 and /100 g, respectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and /100 g of vitamin , respectively. One serving of haejanggguk, yookejang, chuotang and galbitang had 5.97, 2.04, 2.63 and of vitamin , respectively. One serving of samgetang and sulongtang had and of vitamin . In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul-nangmyeon had 18.8, 1.21 and of vitamin , respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and of vitamin , respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and of vitamin , respectively. A plain bagel and a waffle contained 0.13 and /100 g of vitamin , respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin . In conclusion, these results should contribute to improving the present food vitamin content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin and health.
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KEYWORD
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vitamin , restaurant foods, convenient foods, processed food, microbioassay
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