Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Studies on the Nutritive Value of Korean Foods (Report 5)

한국(韓國) 상용식품(常用食品) 영양가(營養價) 조사보고(調査報告) (제 5 보)(第 5 報)

  • Yu, J.Y. (Duk Sung Women's College) ;
  • Yun, S.R. (Duk Sung Women's College) ;
  • Kim, K.K. (Department of Hygiene, National Institute of Health) ;
  • Kwon, H.H. (Department of Hygiene, National Institute of Health) ;
  • Kim, I.P. (Department of Hygiene, National Institute of Health) ;
  • Ahn, K.O. (Department of Hygiene, National Institute of Health)
  • Published : 1973.03.31
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Abstract

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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