Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

NaCl Content in Korean Storage Foods

우리나라 저장식품중의 NaCl 함량

  • Park, Young-Ran (Department of Food and Nutrition, College of Home Economics, Yonsei University) ;
  • Park, Bong-Ock (Department of Food and Nutrition, College of Home Economics, Yonsei University)
  • 박영란 (연세대학교 가정대학 식생활과) ;
  • 박봉옥 (연세대학교 가정대학 식생활과)
  • Published : 1974.03.31
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Abstract

In order to help food habits of Korean, major foods of side dishes in Korean foods were analyzed by Mohr's Silver Nitrate Method. The kinds of foods were Kanchang (Sa)Sauce) Kochuchaag(Redpepperbean paste), Doeuchang(Soy bean Paste) and Kimchies, and selected into 3 areas in Korea; Seoul (city area), Kyung Puk Province (Fishery area) and Chun-Puk Province (Farming area). The results are as follows; Average NaCl content of Kan-chang is 26.04g/dl ranged from 24.27 to 28.22g/dl and among them Farming area is the highest content. In Ko-chu-chang, average content is 11.36g% ranged from 10.77 to 11.60g%. Doen-chang has an average 15.89% ranged from 13.28 to 18.54g% and in Kimckies they were resulted 3.36g%.

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