|
KMID : 0665220190320060589
|
|
Korean Journal of Food and Nutrition
2019 Volume.32 No. 6 p.589 ~ p.597
|
|
|
Comparison of the Nutritional Composition for Bokkeumbap Products in High-Frequency Processed Foods in the Republic of Korea
|
|
Jung Ui-Hwan
Cha Seung-Hyeon
Kim Byung-Hee
Yoon Sung-Won
Kim In-Hwan
Chun Ji-Yeon
Lee Ki-Teak
Kim Young-Hwa
Shin Eui-Cheol
Seo Dong-Won
Lee Sam-Pin
Lee Jun-Soo
Jang Keum-Il
|
|
|
Abstract
|
|
|
|
In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B1 and B2, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers’ health.
|
|
|
KEYWORD
|
|
|
high-frequency, processed food, bokkeumbap, nutrient composition databa
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|