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KMID : 0665220210340050449
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 5 p.449 ~ p.457
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Comparison of Nutritional Composition of Noodle Products in Korean Key Foods
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Cha Seung-Hyeon
Han In-Beom
Park Woo-Hyun
Park Sang-Beom
Park Se-Lim
Kim Byung-Hee
Yoon Sung-Won
Kim In-Hwan
Chun Ji-Yeon
Shin Jung-Ah
Kim Young-Hwa
Shin Eui-Cheol
Seo Dong-Won
Lee Sam-Pin
Sung Jee-Hye
Kim So-Jung
Lee Jun-Soo
Jang Keum-Il
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Abstract
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This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7 th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.
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KEYWORD
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key foods, noodle product, nutrient composition database, Korea
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