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Sodium and potassium contents of home‐cooked and cafeteria foods
Author(s) -
Greenfield Heather,
Loong Carolyn Y.,
Smith Alison M.,
Wills R. B. H.
Publication year - 1990
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/j.1365-277x.1990.tb00057.x
Subject(s) - potassium , cafeteria , medicine , sodium , food science , meal , chemistry , organic chemistry , pathology
Nineteen main meal foods from cafeterias and six from households were analysed for sodium and potassium. Similar home‐cooked and commercially‐prepared foods did not differ in sodium contents, except for roast beef. In addition to salt, ingredients such as spreads, bottled sauces and stock cubes contributed sodium to the foods. Potassium levels were higher in four of the home‐cooked foods, possibly due to more conservative cooking methods and the use of potassium‐rich ingredients such as herbs.