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- 内藤 初枝
- 静岡県立大学短期大学部食物栄養学科
書誌事項
- タイトル別名
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- Estimation of therapeutic diet using vinegar for renal failure patients. Changes in elution rate of potassium, sodium, calcium and magnesium in fresh vegetables.
- ショクス オ モチイタ ジンフゼン チリョウ ノ ケントウ ヤサイチュウ ノ
- Changes in Elution Rate of Potassium, Sodium, Calcium and Magnesium in Fresh Vegetables
- 野菜中のカリウム, ナトリウム, カルシウム, マグネシウム溶出率の変化について
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This study was carried out to determine the effect of vinegar on the elution of mineral elements (potassium, sodium, calcium and magnesium) in fresh vegetables on the therapeutic diets using vinegar for renal failure patients. The results were as follows.<br>1) Potassium contents in fresh vegetables (edible burdock, lotus root, spinach, cabbage and cucumber) were generally high.<br>2) After the vegetables were washed by shaking in a vessel, no significant differences were observed in elution rate of mineral elements in fresh vegetables (edible burdock, lotus root, spinach and cucumber) between 10% vinegar solution and pure water.<br>3) After the vegetables were soaked in water, elution rate of potassium in vegetables mentioned in 2) above and magnesium in lotus root increased in 3% vinegar solution.<br>4) After the vegetables were boiled, the elution rate of potassium, sodium, calcium and magnesium in vegetables mentioned in 2) above was high, especially that of potassium and magnesium, in 3% vinegar solution.<br>5) After the vegetables were cooked (seasoned by salt, sugar and in part by vinegar), the elution rate of potassium and magnesium in vegetables mentioned in 2) above was fairly high regardless of the use of vinegar.<br>6) After the vegetables were pickled using vinegar, the elution rate of potassium, calcium and magnesium in cabbage and cucumber was fairly high, and that of sodium low. When the vegetables were pickled using salt, calcium and magnesium contained in cucumber were higher than those contained in fresh state.<br>These results suggest that vinegar has an effect of diminishing potassium and magnesium contents in vegetables which were soaked, boiled and pickled.
収録刊行物
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- 栄養学雑誌
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栄養学雑誌 48 (2), 73-78, 1990
特定非営利活動法人 日本栄養改善学会
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詳細情報 詳細情報について
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- CRID
- 1390282681524932864
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- NII論文ID
- 130003448211
- 40000210067
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- NII書誌ID
- AN00023058
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- COI
- 1:CAS:528:DyaK3cXksFOktr8%3D
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- ISSN
- 18837921
- 00215147
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- NDL書誌ID
- 3671873
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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- 抄録ライセンスフラグ
- 使用不可