Estimation of therapeutic diet using vinegar for renal failure patients. Changes in elution rate of potassium, sodium, calcium and magnesium in fresh vegetables.

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  • Naito Hatsue
    Department of Food and Nutrition Science, University of Shizuoka Hamamatsu College

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  • 食酢を用いた腎不全治療食の検討　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
  • 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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Abstract

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.

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