Investigation of sodium content of Asian foods.
Read Online

Investigation of sodium content of Asian foods.

  • 303 Want to read
  • ·
  • 39 Currently reading

Published .
Written in English

Book details:

The Physical Object
Pagination73 leaves
Number of Pages73
ID Numbers
Open LibraryOL14803070M

Download Investigation of sodium content of Asian foods.


  A 1-cup serving of wonton soup has milligrams of sodium, while one cup of egg drop soup has , according to the USDA. One order of General Tso's chicken, or approximately cups, has 2, milligrams of sodium — your total sodium intake for a day, according to USDA. Although vegetables typically have less sodium than other foods Author: Leigh Ann Morgan. The publication has very basic information. My advice is to apply the purchase price to "The Nutribase Guide to Sodium, Calories, and Fat in your food" or a similar type book authored by Corrine Netzer. Either provides the basic information contained in this publication plus many more listings.1/5(2). Sodium occurs naturally in many foods and is also added in the form of salt or other sodium-containing substances. Common salt or table salt is a chemical compound of sodium and chlorine and is called sodium chloride. The sodium content of food has important implications for health. Salt contains about 40 per cent sodium, and a teaspoon of salt. Sodium (measured in milligrams) and calories are calculated per g of food. This sodium content of foods database contains approximately 7, most common food items. Click on column header to sort foods by name or by sodium or calories.

IN THE UNITED STATES, MORE than 90% of the population consumes excess sodium relative to guidelines (Cited by: 6. There are reports of efforts on the part of a limited number of food companies to gradually reduce the sodium content of some processed foods (). Available data indicate that only a small percentage of adults regularly buy reduced-sodium products—20% in , 19% in , and 15% in (50, 51).Cited by:   The sodium data in this article were not weighted by sales, but the sodium content of Australian processed foods was benchmarked against the UK FSA targets, which has been very helpful. In conjunction with the FSANZ modeling data, the process has clearly identified those product categories where salt reduction is needed most by: The sodium content figures listed below are the average sodium content by food type, not brand, for packaged and processed foods. Considering this figure can vary quite dramatically, for a specific brand always check the nutrition facts label.

the sodium content of foods. These reports include data from industrial, scientific, and technical literature. Because some products vary considerably in sodium content, Table 1 shows representa - tive values. Sodium values show reflect current processing practices and typical product formulas. Sodium is an essential mineral that the body can only obtain through food. Sodium helps us absorb amino acids, glucose, and water. It helps regulate our blood pressure. And it plays a role in nerve impulse transmission, cardiac function, and muscle contraction. While processed foods can deliver needlessly high levels of sodium, many whole foods naturally contain small, healthy amounts of sodium. Several studies on the sodium content of foods including pickled vegetables have been conducted previously (Cho et al., , Kim et al., , Park et al., ). The mean values of sodium in cabbage kimchi were ± mg and ± mg per g, respectively which were close to the result of ± mg per g in this by: 6. Salt (sodium chloride) is the main source of sodium in foods. The best way to cut back on sodium is to cut back on salt, salty foods and seasonings. When reading a Nutrition Facts label, look for the sodium content. Foods that are low in sodium (less than 5 percent of the Daily Value or DV) are low in salt.