Effect of Cooking on Sodium and Potassium Content in Foods (Part II)
| Autor: | Takaki Daimatsu, Fusako Ono, Hiroshi Ishida |
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| Rok vydání: | 1974 |
| Předmět: | |
| Zdroj: | The Japanese Journal of Nutrition and Dietetics. 32:103-106 |
| ISSN: | 1883-7921 0021-5147 |
| DOI: | 10.5264/eiyogakuzashi.32.103 |
| Popis: | Green tea is a popular beverage in Japan. The green tea leaves contained large quantities of mineral elements of which the potassium content was most abundant. This study was made to find whether the green tea extract is suitable or not in a low-potassium diet for chronic uremia. Therefore the potassium and sodium contents of green tea leaves and the tea leaf water-extract were measured by a Flame-Photometer.The samples were Gyokuro, Sencha, Bancha and Tencha (powdered tea) produced in Shizuoka, Uji, and Ureshino, Kyushu. In these leaves, the content of potassium was 27-100 times as high as that of sodium. Tencha had the highest level of potassium and Bancha the lowest.In general, the sodium content of the water-extract solution of the tea leaf was low, and sodium content of Sencha (Shizuoka), extracted three minutes with hot water at 100°C was only 21.6mg%. When the tea leaves were extracted three times with hot water (100°C), the potassium content of the extract solution was about 200mg%. This content was only about 10% of the tea leaf potassium. Thus green tea has a potassium content which is too high for use as a low-potassium diet. |
| Databáze: | OpenAIRE |
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