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The Ewha Medical Journal
Ewha Womans University School of Medicine

Ewha Med J 1979; 2(3):165-169

pISSN: 1598-7450

DOI: https://doi.org/10.12771/emj.1979.2.3.165

Original Article

Study on Sodium and Potassium Contents of Foods Produced in Korea

C.J. Kim, N.E. Sung
Corresponding author: N.E.Sung. Department of Biochemistry, College of Medicine, Ewha Womans University, Korea.

Copyright ⓒ 1979. Ewha Womans University School of Medicine. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jul 24, 2015

Abstract

Sodium and potassium are important cations essential to higher animals which regulate the composition of their body fluids. They participate in muscle contraction, stimualtion of nerve, maintenance of osmotic prossure, water metabolism, and maintenance of acid-base balance in blood. This study was designed to determine and report the sodium and potassium contents in Korean foods eaten in our daily lives and to give a help to the diet pattern of the patients who need low-sodium diet. Samples were cereals, legumes, fruits, and vegetables. They were obtained in the open market at the day experimented and the sodium and potassium contents of them were determined with flame photometer(Coleman Model 51).