Sodium and potassium contents of home-cooked and cafeteria foods |
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| Authors: | Heather Greenfield Carolyn Y. Loong Alison M. Smith R. B. H. Wills |
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| Affiliation: | Department of Food Science and Technology, University of New South Wales, PO Box 1, Kensington, NSW 2033, Australia |
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| Abstract: | ![]()
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. |
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| Keywords: | sodium Potassium food preparation food service Australia dietary guidelines |
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