Dustri Online Services

Search Results

Books: 0	Journals: 1	Articles: 3

Original

Differences in energy and mineral content among unprocessed, processed, and ultra-processed foods 

Su-Ryeon Han, Minseo Choi, and Mi-Kyeong Choi

Price
42.00 $

Price

42.00 $

Add to Cart ###ENGLISH_ABSTRACT_LINK### ###FREE_ENGLISH_ARTICLE_DOWNLIAD_LINK###

Volume 42 (2025) p. 93 - 104

Abstract

Trace Elements and Electrolytes, Vol. 42 – No. 4/2025 (93-104)

Differences in energy and mineral content among unprocessed, processed, and ultra-processed foods 

Su-Ryeon Han, Minseo Choi, and Mi-Kyeong Choi

Department of Food and Nutrition, Kongju National University, Yesan, Korea
Objective: Few studies have systematically analyzed how mineral content varies among unprocessed, processed, and ultra-processed foods on the basis of the degree of processing. The aim of this study was to assess changes in caloric and mineral content according to food processing levels.
Materials and methods: In this study, 107,436 processed foods were classified into processed and ultra-processed categories using data from the Integrated Food Nutrient Database provided by the Ministry of Food and Drug Safety in Korea. Their calorie, fat, sugar, and sodium content were compared and evaluated. Additionally, processed and ultra-processed products derived from 5 unprocessed foods – tomato, banana, potato, egg, and chicken – were selected and analyzed. The caloric and nutrient content were assessed using the Association of Official Analytical Collaboration (AOAC) standard methods and nutrition labeling data, whereas 14 minerals were measured using inductively coupled plasma-mass spectrometry (ICP-MS) to evaluate changes associated with processing.
Results: Ultra-processed foods contained significantly higher levels of energy, carbohydrates, fat, sugars, and sodium but significantly lower protein content than processed foods. The mean energy, carbohydrate, fat, and sodium content of the five selected food types varied significantly depending on the level of processing, with ultra-processed foods exhibiting significantly higher values than unprocessed or processed foods. The mineral content tended to decrease with the degree of processing, with significant reductions observed in the molybdenum content and magnesium nutrient density.
Conclusion: These results suggest that as food undergoes greater processing, its nutritional quality declines, particularly in terms of mineral content.Correspondence to:
Mi-Kyeong Choi, PhD
Department of Food and Nutrition
Kongju National University
54 Daehak-ro, Yesan 32439, Korea
Email: [email protected]

Original

Evaluation of mineral-focused nutritional composition in commercial kimchi

Jihye Hong, Yun-Jung Bae, Su-Ryeon Han, and Mi-Kyeong Choi

Price
42.00 $

Price

42.00 $

Add to Cart ###ENGLISH_ABSTRACT_LINK### ###FREE_ENGLISH_ARTICLE_DOWNLIAD_LINK###

Volume 43 (2026) p. 70 - 78

Abstract

Trace Elements and Electrolytes, Vol. 43 – No. 2/2026 (70-78)

Evaluation of mineral-focused nutritional composition in commercial kimchi

Jihye Hong¹*, Yun-Jung Bae²*, Su-Ryeon Han¹, and Mi-Kyeong Choi¹

¹Department of Food and Nutrition, Kongju National University, Yesan, and ²Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong, Republic of Korea
Objective: This study aimed to evaluate the mineral-focused nutritional composition of commercially available kimchi.
Materials and methods: Nutritional information for 428 kimchi products was obtained from the Korea Ministry of Food and Drug Safety’s processed food database. In addition, a nutritional survey and mineral content analysis were conducted on commercially available baechukimchi (n = 63), followed by a nutritional assessment according to kimchi type.
Results: Among all the manufactured and processed kimchi products, baechukimchi accounted for ~ 60% of the products produced. Among the commercially available kimchi products, fresh kimchi had the highest price per 100 g. Stir-fried kimchi had the highest energy, fat, and saturated fat contents. Stuffed kimchi had the highest protein, carbohydrate, and sugar contents, whereas aged kimchi exhibited the highest Na content. In the mineral content analysis of commercially available baechukimchi, the Ca, K, and Mg levels were highest in stuffed kimchi; the P, Zn, and Cu levels were highest in stir-fried kimchi; and the Mn level was highest in seasoned kimchi. Based on a single serving of total kimchi products, the Mo and Cr contents exceeded 10% of the reference values at 14.3% and 12.5%, respectively. The index of nutritional quality for all kimchi products exceeded 1, ranging from 1.44 for Zn to 26.8 for Mo.
Conclusion: Despite being a salted food with a high Na content, kimchi is a mineral-dense food that can contribute to the intake of various dietary minerals when it is consumed in appropriate amounts.

*These authors contributed equally to this work.Correspondence to:
Mi-Kyeong Choi, PhD
Department of Food and Nutrition
Kongju National University
54 Daehak-ro, Yesan 32439, South Korea
Email: [email protected]

Original

Sodium and mineral contents of solids and broth in ready-to-cook products: To eat the broth or not?

Minseo Choi, Su-Ryeon Han, Jihye Hong, and Mi-Kyeong Choi

Price
42.00 $

Price

42.00 $

Add to Cart ###ENGLISH_ABSTRACT_LINK### ###FREE_ENGLISH_ARTICLE_DOWNLIAD_LINK###

p. 0 - 8

Abstract

Minseo Choi, Su-Ryeon Han, Jihye Hong, and Mi-Kyeong Choi

Department of Food and Nutrition, Kongju National University, Yesan, Korea
Objective: Limiting broth consumption is commonly recommended to reduce sodium intake; however, this practice may also decrease the intake of essential minerals. This study aimed to investigate the sodium and mineral contents of solids and broth in ready-to-cook products and to propose dietary guidelines for soup-based processed foods that balance sodium reduction with the maintenance of mineral intake. Materials and methods: A total of 1,449 soup-based products were surveyed on the basis of data from the Korean Ministry of Food and Drug Safety processed food database. Five representative products from each category – packaged instant noodles, cup noodles, and cup rice soup – were selected and cooked according to the package instructions. Sodium and 13 mineral contents in the broth and solids were analyzed using inductively coupled plasma mass spectrometry. Results: The average serving sizes of packaged instant noodles, cup noodles, and cup rice soup were 191.44, 183.24, and 247.42 g, respectively (p < 0.001). The corresponding energy contents were 381.96, 448.05, and 331.51 kcal per serving, respectively, while the sodium contents were 1,696.23, 1,672.63, and 1,323.74 mg, respectively (p < 0.001). After cooking, the sodium leaching rates into the broth were 45.11% for packaged instant noodles, 59.48% for cup noodles, and 43.56% for cup rice soup (p < 0.01). The average leaching rate of the 13 minerals was ~ 25%, with no significant differences among product types. Conclusion: Avoiding broth consumption can effectively reduce sodium intake; however, it may also lead to a reduction in the intake of essential minerals.Correspondence to:
Mi-Kyeong Choi, PhD, Department of Food and Nutrition, Kongju National University, 54 Daehak-ro, Yesan 32439, Korea
Email: [email protected]

Warenkorb Übersicht

Warenkorb Übersicht
Typ	Anz	Rabatt	MwSt	Preis
Der Warenkorb ist leer

Ihr Warenkorb

Search Results

Warenkorb Übersicht

Senden Sie uns eine E-Mail