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Steamed and braised dishes (SBDs) are staples of the Korean diet; therefore, knowledge of their nutritional contents is important for public health. To investigate the nutritional value of these foods, 25 different SBDs prepared following standard recipes were analyzed for retinol, β-carotene, vitamin E, and cholesterol contents using saponification coupled with GC and HPLC. To ensure the reliability of the data, the analytical methods were validated. The method showed acceptable precision (repeatability 0.9-1.3% RSD and reproducibility 1.1-5.9% RSD) and accuracy (95.6-101.1% recovery). The concentrations of the fat-soluble components in the SBDs varied widely depending on the constituent ingredients; cholesterol, retinol, β-carotene, and vitamin E concentrations were 0.0-246.7 mg/100 g, 0-155.1 μg/100 g, 0-1203.2 μg/100 g, and 0.09-1.85 mg α-tocopherol (T) equivalent/100 g, respectively. The highest retinol and β-carotene concentrations were observed in steamed egg with milk and braised egg, respectively, while neither was detected in braised mushroom or lotus root. SBDs prepared with egg showed the highest contents of cholesterol, vitamin A and E. The α-T form of vitamin E was detected in all SBDs and was predominant in most dishes, followed by γ-T. γ-Tocotrienol was a lesser ubiquitous form of vitamin E and detected only in Kkwarigochu-jjim and Eomuk-jorim. This work can help to provide nutritional guidance regarding the typical diet of the Korean population.

Analysis of retinol, β-carotene, vitamin E, and cholesterol contents in steamed and braised dishes of the Korean diet