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Development of amino acid composition database for Korean foods
Journal of Food Composition and Analysis 22 (2009) 44–52
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Journal of Food Composition and Analysis journal homepage: www.elsevier.com/locate/jfca
Original Article
Development of amino acid composition database for Korean foods Bok Hee Kim a, Haeng Shin Lee b, Young Ai Jang b, Ji Yeon Lee b, Young Ju Cho b, Cho-il Kim b,* a b
Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea Korea Health Industry Development Institute, Seoul, Republic of Korea
A R T I C L E I N F O
A B S T R A C T
Article history: Received 12 October 2007 Received in revised form 11 June 2008 Accepted 25 July 2008
To provide true and correct information on diet and health for consumers, a 5-year project for nutrient database was started in 2001. Food list representing usual diet of Koreans was developed using the result of the 2001 National Health and Nutrition Survey (NHNS) and 2002 Seasonal Nutrition Survey. Based on the food intake data obtained from 1-day 24-h recall interviews, a food list of 150 representative food items for chemical analysis was formulated considering the amount and frequency of consumption, dietary pattern differences by sex and age class, and probable high content of protein. Foods were purchased in triplicates considering the area of production or the best-selling brands for processed foods. Then foods were analyzed for amino acids using HPLC. As a result, amino acid composition of 150 food items for 18 kinds was constructed into a database. This database is expected to contribute toward achieving health goals stated in the ‘Health Plan 2010’ by allowing informed-consumers decide and choose foods based on the recent, updated and correct nutrient composition of foods to accommodate their own needs. ß 2008 Elsevier Inc.. All rights reserved.
Keywords: Protein Amino acids Food composition database Food list National Health and Nutrition Survey Seasonal Nutrition Survey Korean diet Nutrient data management
1. Introduction Due to a rapid economic development during the last three decades, the gross national income (GNI) of the Republic of Korea has increased rapidly. With the changes in socioeconomic environment, the nutritional problem of our society has changed from the malnutrition in the past to the over nutrition and unbalanced food intake, which is related to the increasing incidence of chronic diseases. Hence the effective control and prevention of chronic diseases has become an important issue in national health policies (MOHW, 2001, 2005). In 1995, the National Health Promotion Act was promulgated (MOHW, 1995), and, based on this act, the first National Health and Nutrition Survey (NHNS) was conducted in 1998. Since then, the survey has provided the fundamental information for the development of health and nutrition policies and programs. After completing the 1998 survey, a need was identified to update the Korean food composition database based on the process of food intake data analysis. Therefore, a 5-year project for the development of food composition database was initiated to give better idea on nutrient intakes of the Korean population. The fatty acid composition database was developed in 2001 (KHIDI/MOHW, 2001), and the vitamin
* Corresponding author. Tel.: +82 2 881 1611; fax: +82 2 822 8338. E-mail address: [email protected] (C.-i. Kim). 0889-1575/$ – see front matter ß 2008 Elsevier Inc.. All rights reserved. doi:10.1016/j.jfca.2008.07.005
composition database (KHIDI/MOHW, 2002a), the mineral composition database (KHIDI/MOHW, 2003), and the amino acid composition database (KHIDI/MOHW, 2004) development followed. In this study, we present the process and result of the amino acid composition database development. The role of amino acids as the major structural and functional components of the body is well known, and much research on the function of essential amino acids, non-essential amino acids, and other various peptides has been conducted. In addition, studies on the maintenance of balance between essential and non-essential amino acids (Cho, 2001; Laidlaw and Kopple, 1987; Pellett, 1990; Volpi et al., 2003), the amino acid composition in relation to protein nutritional quality of food groups (Juan et al., 2004; Young and Pellett, 1984, 1985), and the effect of protein and/or amino acid supplements on the promotion of muscle strength and functions (Lim et al., 2002; Wolfe, 2000) have been reported. Recently, the expectation for the possible utilization of amino acids as a dietary supplement for preventing or treating chronic and/or metabolic diseases has been brought up in Korea. In the past, amino acid supplement was used only for the professional athletes restrictedly to improve their performance capacity. However, currently, beverages containing amino acids are commercially available for general population including adolescents. It has been reported that the beverage production has increased more than 3 folds every year since its introduction in Korea (KSFST, 2004). The current recommended intake (RI) values
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
45
of protein for Koreans are based on FAO/WHO/UNU recommendation (1985), adopting the Nitrogen balance method. And the Recommended Intakes for each amino acid have been established by adopting US/Canada DRIs (Dietary Reference Intakes) system, using body weights and heights of the average Koreans (KNS, 2005). In response to the increasing concern on health, the research on the association of chronic diseases and dietary habits has been carried out actively, and the importance of the food composition database for various nutrients and foods is emphasized more than ever. Currently, the amino acid composition data listed in the Food Composition Table in Korea is very limited. Considering that the nutrient composition of food varies widely depending on the cultivars, time of harvest and production site, it is necessary to have a food composition database for the foods consumed in Korea. For this, we have analyzed food items consumed most, routinely, and frequently by Koreans for their amino acid composition. It is expected that these data could be used as a fundamental source of information in developing national health and nutrition policies, revising the DRIs of amino acid for Koreans, and diet planning for those with the inborn errors of metabolism such as phenylketonuria.
food list development for amino acid analysis is shown in Fig. 1, and the foods are listed by food group in Table 1.
2. Materials and methods
2.2. Sampling and analysis
2.1. Development of food list
One hundred and fifty representative food items on the list were purchased in triplicates considering the region of production for raw commodities and the best-selling brands for processed foods. For the former, domestic products were purchased unless unavailable. And for the latter, 3 best-selling brands with large market share were selected for individual food items based on the national statistics on processed food production (KHIDI/KFDA, 2003). Although the stratified sampling method is known to be the most suitable method for use in database (Greenfield and Southgate, 2003), strict stratified sampling was not feasible in this study due to the budget and the length of the project period. Hence, a kind of simplified version of stratification was used for the type of retail points only. And, because almost all foods, except locally grown and locally consumed foods in rural area, are gathered into a mega-size distribution center in Seoul and redistributed to other cities and rural area in Korea, the food samples were purchased at the department stores, wholesale discount markets, and retail stores located in Seoul. For each food items, triplicate samples from 3 retail points were mixed in equal portion of about 100 g, homogenized in a high-speed blender, and stored frozen in 20 g aliquots at 20 8C until the analysis. Food samples were not cooked or prepared for consumption except removing non-edible parts before homogenization. The protein quantification was done with micro-Kjeldahl method. Amino acid analysis procedure involves acid/alkaline hydrolysis, separation by cation exchange column, post-column derivatization with Ninhydrin and detection using UV/Vis detector at 570 nm as described in the Korean Food Code (KFDA, 2003). These procedures in the Korean Food Code were established based on AOAC Official Method 960.52 for micro-chemical determination of nitrogen (micro-Kjeldahl), AOAC Official Method 988.15 for tryptophan, AOAC Official Method 985.28 for sulfur amino acids, and AOAC Official Method 994.12 for acid-stable amino acids. Acid (HCl) hydrolysis method was used for aspartic acid (Asp), threonine (Thr), serine (Ser), glutamic acid (Glu), proline (Pro), glycine (Gly), alanine (Ala), valine (Val), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), histidine (His), lysine (Lys), and arginine (Arg). And, performic acid hydrolysis method was used for sulfur-containing amino acid such as cystine (Cys) and methionine (Met), while alkaline (NaOH) hydrolysis method
To develop the food list for chemical analysis, the food intake data from the ‘‘2001 National Health and Nutrition Survey (KHIDI/MOHW, 2002b)’’ and the ‘‘2002 Seasonal National Nutrition Survey (KHIDI/MOHW, 2002c)’’ were used in a similar way with previous report (Lee et al., 2008). All the household members, 1 year and older, in the nationwide sample of 4000 households for 2001 survey and 3000 households for the 2002 survey were subjected to interview for dietary intake. The 1-day 24-h recall method was used to assess the individual dietary intake by face-to-face interview. For young children, however, proxy response was allowed for interview. A set of 2-dimensional actual size models of traditional pots and bowls was used to facilitate the interviewee’s response for recalls along with measuring cups and spoons. From the dietary intake data of two surveys, food list for analysis was formulated considering the amount and frequency of food consumption, dietary pattern differences by sex and age class, and probable high content of protein in each food. In the first step, foods consumed in considerable amount by Koreans were selected based on the proportion of each food item in total food intake. The foods were listed from the most consumed to the least consumed in a descending order of which 87 food items, that represent 90% of the cumulative intake, were selected. In the second step, the consumption frequency of foods was considered. Among the foods consumed by at least 10% of population, 5 items that were not selected in the previous step were added. These were perilla leaves, sesame seeds, ginger, flavor enhancer, and perilla seeds. In the third step, 51 additional food items of major protein source for Koreans were included. Since the amino acid content in foods is closely related to their protein content, high protein foods even with small mean intakes were also added to the list in the last step based on the Korean Food Composition Table (NRLSI, 2001) and the National Nutrient Database for Standard Reference (USDA, 2002). Therefore, the addition of salmon, quail’s egg, breakfast cereals, Alaska Pollack roe (salt fermented), squid (salt fermented), anchovies (salt fermented), and canned tuna completed the final food list of 150 items from 15 food groups. The flow chart representing the aforementioned procedure of
Fig. 1. Development of the food list for amino acid analysis.
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
46 Table 1 Food list for analysis by food group. Food group
No. of items
Food name and description
Grains/cereals
22
Polished rice, ramyeon (instant noodle soup), dried noodles, plain rice cake, wheat flour, barley, buckwheat noodles, buns filled with red bean paste, glutinous rice, shrimp flavored snack, white loaf read, mixed grains, rice cake, buns with sweetened crumbles (soboro), bread rolls, brown rice, glutinous rice cake, castella (sponge cake), pound cake, chocopie1 (chocolate coated pancake sandwich), breakfast cereals, bread crumbs
Potatoes/starches
2
Potatoes, sweet potatoes
Pulses
4
Soybean curd (Tofu), soybean milk, soy bean, small red beans
Nuts/seeds
4
Chestnuts, peanuts, sesame seeds, perilla seeds
Vegetables
25
Mushrooms
1
Kimchi (Korean cabbage), radish, onion, soybean sprouts, welsh onion, zucchini, kimchi (cubed radish), Korean cabbage, cucumber, spinach, kimchi (young turnip greens), tomato, Nabak-kimchi, garlic, carrot, green pepper, kimchi (small radish), lettuce, turnip greens (boiled), cabbage, kimchi (radish in salt water), bracken, tomato juice, perilla leaves, ginger Letinus edodes (dried)
Fruits
12
Mandarin orange, persimmon, watermelon, apple, pear, grape, Chinese melon, orange juice, strawberry, orange, peach, banana
Meats/poultry
18
Beef loin (imported), beef rib (imported), beef shank (imported), pork loin, pork rib, chicken (lean meat), pork belly, beef broth, ham, beef loin (domestic), beef brisket (domestic), beef small intestine, beef stomach, duck meat, sausage, pork liver, dog meat, luncheon meat
Eggs Fishes/shellfishes
Seaweeds Milk/milk products
2 33
2 10
Egg, quail’s egg Fish cake (fried), squid (raw), squid (salt fermented), mackerel, Alaska Pollack (raw), Alaska Pollack roe (salt fermented), anchovies (dried), yellow croaker, hair tail, little neck clam, tuna (canned), crab, bastard halibut, shrimp (raw), shrimp (salt fermented), yellow croaker (salted), Spanish mackerel, whip-arm octopus, pacific saury, tuna, loach, Alaska Pollack (dried), eel, flat fish, angler, pacific cod, sea bream, oyster, cat fish, salmon, gizzard shad, file fish (dried), small shrimp (dried) Laver (dried), sea mustard (dried) Whole milk, yogurt (beverage type), ice cream, yogurt, infant formula (brand A), infant formula (brand B), infant formula (brand C), soy based infant formula, processed cheese, coffee creamer (instant)
Beverages
5
Beer, coffee beverage, Korean style rice wine, sweetened & creamed tea (canned), Instant coffee mixture
Seasonings
7
Fermented red pepper paste, red pepper powder, fermented soybean paste, soy sauce (Japanese style), mixed soybean paste (for vegetable wrap), soy sauce (Korean style), flavor enhancer (powder)
Fast foods
3
Meat dumplings (wonton), hamburger, pizza
was used for tryptophan (Trp). After hydrolysis, amino acid analyzer (Sykam Gmbh, Germany) with an integrator (Axxiom Chromatography Inc.) was used for quantification of amino acids. All results are expressed on the basis of 100 g edible portion.
3. Result and discussion The amino acid composition of 150 foods customarily consumed in Korea is shown in Table 2. Values are given for 18
Table 2 Protein content and amino acid composition of 150 food items frequently consumed in Korea (per 100 g edible portion). Food groups
Food name and description
Protein
Ile
Leu
Lys
SAA
AAA
Met
Cys
Total
Phe
Tyr
Total
Grains/cereals
Polished rice Ramyeon (instant noodle soup) Dried noodle Plain rice cake Wheat flour Barley Buckwheat noodle Buns filled with red bean paste Glutinous rice Shrimp flavored snack White loaf bread Mixed grains Rice cake Buns with sweetened crumbles (soboro) Bread rolls Brown rice Glutinous rice cake Castella (sponge cake) Pound cake Chocopie1 (chocolate coated pancake sandwich) Breakfast cereals Bread crumbs
6.6 8.0 8.6 3.7 9.0 9.4 10.4 8.0 7.3 4.9 8.5 10.4 5.9 8.9 9.5 7.3 6.1 6.3 5.6 3.3 5.8 11.7
409 330 425 120 301 406 357 430 223 155 244 553 334 457 489 349 217 277 328 120 249 470
657 579 573 281 529 574 749 541 599 311 516 1060 469 758 656 725 443 493 418 232 734 885
74 123 31 82 133 54 88 222 250 150 252 245 195 146 120 259 178 223 37 74 27 90
90 80 166 85 126 84 483 130 179 84 191 217 84 110 197 170 110 173 110 28 62 130
55 12 32 17 40 14 33 1 37 12 46 32 7 23 22 22 25 23 44 6 2 28
145 92 198 102 165 98 515 131 216 96 238 249 91 133 219 192 135 196 154 34 65 158
365 384 319 150 360 388 549 315 532 177 329 531 250 518 425 434 279 282 217 143 207 591
113 183 108 72 134 127 157 173 87 48 178 24 70 7 225 229 137 134 91 26 32 250
478 567 427 222 493 515 705 488 619 225 507 555 321 525 649 664 415 416 309 169 238 841
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
47
Table 2 (Continued ) Food groups
Food name and description
Protein
Ile
Leu
Lys
SAA
AAA
Met
Cys
Total
Phe
Tyr
Total
Potatoes/starches
Potato Sweet potato
1.7 0.6
53 62
61 46
50 12
3 14
29 28
32 42
17 35
15 33
31 68
Pulses
Soybean curd (Tofu) Soybean milk Soybean Small red beans
7.3 3.0 32.7 20.1
315 118 1364 1266
560 195 2285 1835
298 134 1499 907
63 45 351 435
103 35 234 70
166 80 585 505
351 125 1464 984
258 94 375 426
609 220 1839 1410
Nuts/seeds
Chestnuts Peanuts Sesame seeds Perilla seeds
1.8 22.6 20.2 22.6
192 756 801 900
132 1532 1451 1617
41 771 561 942
37 273 517 527
9 181 148 197
46 454 664 724
64 1248 927 1233
24 955 745 1056
87 2203 1672 2289
Vegetables
Kimchi (Korean cabbage) Radish Onion Soybean sprouts Welsh onion Zucchini Kimchi (cubed radish) Korean cabbage Cucumber Spinach Kimchi (young turnip greens) Tomato Nabak-kimchi Garlic Carrot Green pepper Kimchi (small radish) Lettuce Turnip greens (boiled) Cabbage Kimchi (radish in salt water) Bracken Tomato juice Perilla leaves Ginger
1.6 0.5 0.6 3.7 0.6 0.7 0.9 1.0 1.2 1.3 1.6
85 13 15 125 25 38 24 23 30 59 57
112 15 23 210 41 50 35 56 51 131 126
56 9 29 146 17 24 37 51 24 88 82
13 2 10 49 3 9 17 26 25 2 3
19 1 2 19 1 8 1 5 0 9 1
32 3 11 68 5 18 18 31 26 11 5
75 8 15 131 22 26 18 28 28 79 77
45 6 12 81 18 19 16 26 21 51 46
120 14 27 212 40 45 33 54 49 130 123
0.3 0.0 6.9 0.1 1.1 1.2 1.3 2.0 1.0 0.5
20 1 177 6 47 32 54 49 33 11
29 2 293 6 66 48 97 133 53 18
29 2 69 3 32 4 69 91 59 24
9 1 125 1 13 21 14 32 21 9
2 0 54 0 4 5 1 2 1 1
11 1 179 1 17 26 15 34 21 10
19 1 216 3 41 31 54 89 27 12
16 1 131 2 23 26 31 63 27 9
35 2 347 5 64 57 85 152 53 22
2.0 0.4 2.4 1.5
94 5 85 105
187 8 187 132
94 12 116 15
41 8 29 51
23 0 2 31
64 9 31 83
99 1 113 53
7 5 75 50
106 6 188 104
Mushrooms
Letinus edodes (dried)
16.2
697
952
636
267
34
301
439
262
701
Fruits
Mandarin orange Persimmon Watermelon Apple Pear Grape Chinese melon Orange juice Strawberry Orange Peach Banana
0.3 0.3 0.6 0.0 0.1 0.4 0.9 0.6 0.8 0.9 0.1 1.1
9 13 12 1 3 8 12 8 16 14 3 33
12 13 10 1 4 12 23 15 30 34 3 104
9 9 7 1 3 7 16 15 24 44 2 49
14 12 8 1 2 6 18 5 15 9 1 24
1 0 2 0 0 1 1 0 2 1 0 3
15 13 10 1 2 6 19 5 16 10 1 27
9 7 10 1 2 6 20 10 14 23 2 29
12 16 3 1 2 4 10 6 11 17 1 21
20 23 14 2 4 10 29 16 25 39 4 49
Meats/poultry
Beef loin (imported) Beef rib (imported) Beef shank (imported) Pork loin Pork rib Chicken (lean meat) Pork belly Beef broth Ham Beef loin (domestic) Beef brisket (domestic) Beef small intestine Beef stomach Duck meat Sausage Pork liver Dog meat Luncheon meat
16.7 24.5 19.9 22.8 14.8 17.4 13.9 2.6 11.5 17.7 19.5 4.3 10.6 12.6 13.5 16.7 16.2 12.8
784 822 624 1085 613 926 424 35 628 743 783 150 417 703 652 975 668 565
1399 1754 868 1893 1080 1440 783 91 1022 1360 1425 326 794 808 1130 1802 1270 1034
1374 2012 883 1427 1055 1384 883 96 745 1420 1461 274 683 882 1031 1286 1296 966
348 609 244 556 345 539 156 13 378 396 464 63 278 237 335 471 398 350
9 72 125 275 140 143 58 1 58 30 129 22 74 170 12 216 111 66
357 681 369 831 485 682 214 13 436 426 594 84 352 407 347 687 509 416
699 877 428 920 574 763 412 57 530 682 735 188 381 354 573 1037 624 510
543 803 340 738 424 627 328 21 379 522 504 127 366 283 487 271 565 475
1241 1680 767 1658 998 1390 739 78 909 1204 1239 315 747 637 1060 1308 1190 985
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
48 Table 2 (Continued ) Food groups
Food name and description
Protein
Ile
Leu
Lys
SAA
AAA
Met
Cys
Total
Phe
Tyr
Total
Eggs
Egg Quail’s egg
12.9 12.2
774 586
1238 73
1006 907
505 404
148 132
653 537
742 636
599 580
1341 1217
Fishes/shellfishes
Fish cake (fried) Squid (raw) Squid (salt fermented) Mackerel Alaska Pollack (raw) Alaska Pollack roe (salt fermented) Anchovies (dried) Yellow croaker Hair tail Little neck clam Tuna (canned) Crab Bastard halibut Shrimp (raw) Shrimp (salt fermented) Yellow croaker (salted) Spanish mackerel Whip-arm octopus Pacific Saury Tuna Loach Alaska Pollack (dried) Eel Flat fish Angler Pacific cod Sea bream Oyster Cat fish Salmon Gizzard shad File fish (dried) Shrimp (dried)
10.3 15.7 12.1 19.6 16.5 18.8
541 614 494 950 621 998
837 1231 864 1564 1270 1708
484 1266 542 1663 1425 128
291 425 307 516 565 410
38 86 13 153 158 80
329 510 320 669 722 490
454 596 179 813 637 729
327 464 279 677 588 788
781 1059 457 1490 1224 1517
56.3 16.5 17.0 10.5 19.4 15.4 18.2 16.7 8.0 15.9 17.8 9.1 17.7 24.2 16.4 76.9 13.2 17.5 12.8 15.7 16.9 9.5 12.5 17.4 18.4 28.9 54.2
2944 715 810 506 958 695 1022 660 345 787 745 339 829 1158 774 3135 602 743 854 617 689 324 608 1098 723 1573 2455
5178 1282 1418 822 1654 1079 1453 1318 573 1355 1345 596 1185 1643 1386 6054 1082 1416 1015 1160 1254 674 1087 1278 1488 2554 3788
5454 1350 1543 669 1758 1045 1595 1442 599 1525 1421 523 1209 2057 1396 6068 1119 1512 1106 1233 1330 669 1171 1396 1587 1927 4149
1600 525 584 302 512 363 631 468 176 552 480 185 501 218 541 2306 427 545 325 485 498 278 323 483 572 877 1267
471 102 79 121 164 79 119 70 3 129 55 21 115 123 115 401 80 13 70 152 147 53 82 4 117 354 106
2071 627 663 424 675 443 750 538 179 681 535 206 616 340 655 2707 507 558 395 637 645 331 405 486 689 1231 1373
2737 672 725 441 777 527 602 618 331 715 704 248 633 718 743 2860 571 726 384 601 672 389 584 541 790 1139 2185
21 560 586 32 69 192 489 459 269 626 622 241 522 634 386 2661 505 675 331 513 565 388 530 368 674 837 1655
2758 1232 1311 473 846 719 1090 1076 600 1341 1326 489 1154 1352 1129 5522 1076 1401 715 1114 1237 777 1114 909 1464 1976 3840
Seaweeds
Laver (dried) Sea mustard (dried)
27.1 18.0
1169 747
2211 1366
1372 993
568 381
104 13
672 394
1173 674
1024 65
2197 739
Milk/milk products
Whole milk Yogurt (beverage type) Ice cream Yogurt Infant formula (brand A) Infant formula (brand B) Infant formula (brand C) Soy based infant formula Processed cheese Coffee creamer
2.8 1.2
142 41
268 91
118 56
71 18
2 2
73 20
125 42
118 30
243 72
3.5 3.1 11.9 11.2 11.4 14.7
170 133 607 587 675 854
337 257 1063 1035 862 1123
251 131 688 587 744 366
83 59 259 216 179 244
6 3 5 43 0 42
89 62 265 260 179 286
144 122 338 383 271 653
92 111 188 274 154 344
236 233 526 657 424 996
17.5 1.9
977 120
1715 197
1348 70
490 33
28 10
517 43
1148 88
1156 15
2304 103
Beer Coffee beverage Korean style rice wine Sweetened and creamed tea (canned) Instant coffee mixture
0.1 0.5 0.8 0.3
4 20 26 8
5 31 49 13
4 10 30 7
1 13 8 19
1 2 4 2
2 15 13 21
3 12 35 10
3 10 39 23
6 22 74 32
2.8
126
204
66
24
7
31
91
10
101
Fermented red pepper paste Red pepper powder Fermented soybean paste Soy sauce (Japanese style) Mixed soybean paste (for vegetable wrap) Soy sauce (Korean style) Flavor enhancer (powder)
5.2
469
294
104
65
8
73
166
74
240
11.5 11.1
136 544
215 861
65 488
82 127
36 56
118 183
127 579
38 419
165 998
5.8
209
363
270
87
9
95
242
100
342
9.2
384
503
227
127
28
155
232
155
387
6.3
280
398
347
90
31
121
215
64
279
12.8
96
237
151
116
5
121
159
186
345
Beverage
Seasonings
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
49
Table 2 (Continued ) Food groups
Others
Food name and description
Protein
Meat dumplings (Wonton) Hamburger Pizza
Ile
Leu
Lys
SAA
AAA
Met
Cys
Total
Phe
Tyr
Total
7.1
372
446
290
90
0
90
227
104
331
9.1 11.0
336 625
637 1179
373 602
149 279
36 26
185 305
389 605
246 200
634 805
Food groups
Food name and description
Thr
Trp
Val
His
Arg
Ala
Asp
Glu
Gly
Pro
Ser
Grains/cereals
Polished rice Ramyeon (instant noodle soup) Dried noodle Plain rice cake Wheat flour Barley Buckwheat noodles Buns filled with red bean paste Glutinous rice Shrimp flavored snack White loaf bread Mixed grains Rice cake Buns with sweetened crumbles (soboro) Bread rolls Brown rice Glutinous rice cake Castella (sponge cake) Pound cake Chocopie1 (chocolate coated pancake sandwich) Breakfast cereals Bread crumbs
84 157
35 101
646 424
132 200
504 314
669 378
535 337
554 2046
25 39
806 1189
139 233
115 107 221 223 161 309 260 108 177 301 221 230
40 6 39 56 6 32 32 21 17 153 19 35
609 185 429 548 465 576 320 200 318 782 500 551
152 84 174 174 195 170 268 118 321 607 122 319
342 233 305 350 353 397 479 156 282 336 485 419
487 207 307 361 526 368 467 203 251 908 427 531
264 294 297 457 424 416 698 248 305 944 461 531
947 571 2228 1725 2432 1548 1266 1292 2402 1361 782 2058
9 112 201 25 27 148 334 182 137 99 81 62
2646 163 1954 2224 1656 1417 344 472 805 1418 568 1265
207 159 408 215 311 499 380 171 326 429 356 360
208 225 186 222 70 67
41 23 11 15 80 202
674 531 295 376 401 160
229 218 151 159 191 153
398 655 377 283 256 108
473 433 322 383 436 188
398 720 561 506 297 162
1677 1244 896 930 325 663
71 200 159 121 6 48
1507 423 264 372 735 576
359 320 250 330 133 115
192 209
21 38
357 565
118 242
108 418
552 597
224 421
876 2307
79 40
1134 2202
306 362
Potatoes/starches
Potato Sweet potato
18 13
12 13
96 112
35 49
35 27
120 153
248 160
71 34
12 6
284 183
21 31
Pulses
Soybean curd (Tofu) Soybean milk Soybean Small red beans
286 94 1017 740
76 61 454 117
358 124 1362 1855
135 149 1034 903
333 193 2356 1941
336 127 1779 1608
802 257 2987 1884
1315 321 5525 1149
298 57 983 228
230 174 1310 2011
369 104 711 853
Nuts/seeds
Chestnuts Peanuts Sesame seeds Perilla seeds
44 626 721 806
18 173 431 157
96 1001 1037 1239
89 790 800 889
65 2700 2548 3050
120 944 944 1047
356 2758 1519 1841
112 4160 3320 3770
10 1295 925 1027
134 964 829 668
54 1134 838 1141
Vegetables
Kimchi (Korean cabbage) Radish Onion Soybean sprouts Welsh onion Zucchini Kimchi (cubed radish) Korean cabbage Cucumber Spinach Kimchi (young turnip greens) Tomato Nabak-kimchi Garlic Carrot Green pepper Kimchi (small radish) Lettuce Turnip greens (boiled) Cabbage Kimchi (radish in salt water) Bracken Tomato juice Perilla leaves Ginger
58 16 12 121 19 18 32 38 24 58 61
17 3 12 8 4 5 5 4 6 19 11
128 26 17 139 34 49 40 37 34 85 69
102 32 16 173 21 26 47 89 11 51 83
64 16 111 130 29 34 46 42 50 71 74
200 18 20 147 58 56 44 80 44 91 79
121 36 61 755 57 115 91 98 90 133 168
120 167 137 289 57 43 262 183 337 131 298
21 7 9 102 5 9 25 41 39 77 54
108 14 5 105 26 42 30 63 33 77 53
45 13 12 136 24 31 27 36 41 49 50
21 1 145 6 34 32 51 68 31 15
4 0 30 2 11 103 12 5 12 24
27 2 302 11 59 45 70 78 16 18
14 3 158 5 51 114 46 68 55 23
33 1 2042 3 46 32 68 80 55 39
28 2 368 28 55 68 67 97 114 24
69 3 590 16 142 85 180 154 107 60
150 8 536 13 150 184 132 160 224 111
20 1 21 3 18 30 59 87 30 13
44 1 288 8 41 38 49 171 31 8
28 1 102 8 25 28 51 66 34 14
83 5 103 31
50 4 17 39
134 7 122 142
79 16 105 61
96 7 119 115
194 19 145 134
138 57 238 215
218 136 199 38
56 6 105 12
122 8 109 157
40 6 88 33
Letinus edodes (dried)
714
123
1006
795
826
1027
1066
1584
307
1055
755
Mushrooms
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
50 Table 2 (Continued ) Food groups
Food name and description
Thr
Trp
Val
His
Arg
Ala
Asp
Glu
Gly
Pro
Ser
Fruits
Mandarin orange Persimmon Watermelon Apple Pear Grape Chinese melon Orange juice Strawberry Orange Peach Banana
2 7 5 1 2 9 18 8 20 19 2 27
22 7 5 0 10 2 1 6 5 4 2 5
9 18 17 1 5 15 21 12 24 21 1 71
18 41 11 4 4 11 29 76 31 45 2 81
25 14 342 1 1 47 26 87 26 102 1 58
28 24 15 3 6 91 126 28 66 38 8 78
31 47 23 6 52 15 70 80 200 102 70 115
8 16 33 3 5 59 173 35 163 67 7 105
1 5 3 1 2 4 27 9 15 25 1 19
96 19 25 1 3 39 10 120 22 201 5 50
6 9 11 1 9 11 34 19 27 34 5 43
Meats/poultry
Beef loin (imported) Beef rib (imported) Beef shank (imported) Pork loin Pork rib Chicken (chicken meat) Pork belly Beef broth Ham Beef loin (domestic) Beef brisket (domestic) Beef small intestine Beef stomach Duck meat Sausage Pork, liver Dog meat Luncheon meat
745 939 495 1076 581 722 321 56 471 690 730 173 444 659 515 790 730 628
160 568 77 132 321 158 153 58 137 126 190 191 94 146 127 258 124 223
792 918 793 1387 717 1037 577 63 664 819 902 174 480 816 719 1353 780 671
784 1029 490 694 673 924 687 48 615 928 791 258 306 425 860 1033 607 667
1017 1368 827 954 1009 1184 937 220 779 1060 1137 235 731 945 847 1038 1059 832
900 1450 774 1576 965 1097 1058 241 783 1006 1142 251 687 836 836 1347 1018 762
1351 1998 863 1870 1113 1267 678 166 863 1269 1377 312 915 789 850 1183 1518 1233
2175 2797 1281 2411 1679 1566 1143 276 664 1672 1786 399 4168 1149 663 1024 2198 1935
629 1247 541 1379 1315 876 1471 519 413 815 1000 429 879 652 561 927 997 733
620 841 727 677 885 618 824 350 521 651 1052 178 607 1186 523 1086 789 578
600 814 358 842 521 483 148 91 315 519 539 136 434 630 321 499 616 522
Eggs
Egg Quail’s egg
649 683
125 265
938 745
645 541
840 725
804 626
1083 1083
1074 1293
423 406
523 385
773 948
Fishes/shellfishes
Fish cake (fried) Squid (raw) Squid (salt fermented) Mackerel Alaska Pollack (raw) Alaska Pollack roe (salt fermented) Anchovies (dried) Yellow croaker Hair tail Little neck clam Tuna (canned) Crab Bastard halibut Shrimp (raw) Shrimp (salt fermented) Yellow croaker (salted) Spanish mackerel Whip-arm octopus Pacific Saury Tuna Loach Alaska Pollack (dried) Eel Flat fish Angler Pacific cod Sea bream Oyster Cat fish Salmon Gizzard shad File fish (dried) Small shrimp (dried)
384 602 406 894 718 842
45 246 10 269 195 98
638 711 467 1063 705 1046
314 701 464 1786 534 493
626 974 805 1103 951 888
591 122 669 1165 1059 1233
809 1267 895 1685 1529 1485
1825 1723 1780 2189 2221 3196
205 1200 226 872 754 574
643 527 435 519 547 882
342 501 373 699 633 1029
2730 686 773 441 797 550 803 531 313
860 156 167 127 283 596 135 294 173
3599 823 909 582 1126 810 1311 696 370
2445 466 572 318 1829 528 724 584 286
3667 1084 1177 704 1153 1146 1210 1083 442
4160 1059 1234 913 1447 953 1258 1312 478
5552 1451 1518 805 1717 1056 1488 1294 761
7037 2080 1837 782 2447 947 1803 1449 1102
3203 1006 1087 590 954 803 775 994 447
2514 840 973 564 902 850 948 552 226
2113 567 573 313 441 320 632 380 260
725
59
918
472
1030
1062
1316
1250
702
550
491
765 373 671 1056 822 3412
218 161 231 396 95 322
867 351 826 1471 888 3814
680 251 1111 2211 634 2260
1066 573 898 1627 1076 4784
1101 477 951 1492 1144 4696
1741 837 1300 2086 1657 7876
2230 1105 1541 3073 2435 11074
1012 567 813 967 1189 3719
677 350 674 1227 1062 2826
684 371 503 887 716 3308
620 782 799 622 755 487 608 1121 844 1271 2354
98 54 44 173 194 35 136 110 298 350 777
688 901 908 769 838 390 626 1408 940 1759 3011
653 580 297 450 500 424 536 722 671 1537 2062
864 1049 971 834 1058 651 798 1267 1151 1971 6228
853 1046 901 923 1057 681 791 1266 1189 2150 3796
1202 1662 1121 1429 1659 953 1125 1375 1894 2206 4623
1564 2369 1712 2008 2259 1341 1475 1854 2554 1795 6516
774 812 470 703 1041 593 609 665 1073 584 3392
726 540 824 443 618 502 450 1128 722 531 3184
512 742 802 567 654 497 475 931 726 881 2115
Laver (dried) Sea mustard (dried)
1548 897
10 282
1989 1066
693 471
1751 647
3288 1346
2443 1842
2730 2090
1547 977
1032 995
1228 844
Seaweeds
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
51
Table 2 (Continued ) Food groups
Food name and description
Thr
Trp
Val
His
Arg
Ala
Asp
Glu
Gly
Pro
Ser
Milk/milk products
Whole milk Yogurt (beverage type) Ice cream Yogurt Infant formula (brand A) Infant formula (brand B) Infant formula (brand C) Soy based infant formula Processed cheese Coffee creamer
110 35 128 108 497 471 602 501 596 50
23 10 12 55 136 135 180 166 133 19
168 60 205 166 768 638 787 1039 1357 165
144 43 116 156 381 313 252 428 802 89
88 28 117 88 322 339 396 1265 686 57
99 42 127 102 494 489 460 895 539 93
173 71 261 169 913 833 681 1355 969 107
417 187 627 428 1744 1394 1258 1691 2219 244
14 6 47 18 92 93 120 141 278 5
304 117 327 311 1215 723 1256 1711 1834 275
102 44 160 99 481 425 612 662 697 75
Beverage
Beer Coffee beverage Korean style rice wine Sweetened and creamed tea (canned) Instant Coffee mixture
4 10 20 5
5 13 4 1
5 35 30 12
13 13 58 34
4 11 42 11
8 23 40 16
8 28 45 11
29 57 97 19
5 2 29 1
26 80 41 52
4 15 29 8
83
20
223
67
39
179
148
521
60
415
100
Seasonings
Fermented red pepper paste Red pepper powder Fermented soybean paste Soy sauce (Japanese style) Mixed soybean paste (for vegetable wrap) Soy sauce (Korean style) Flavor enhancer (powder)
132 91 400 159 199
42 105 166 14 57
221 215 614 253 498
154 225 400 161 685
207 245 577 176 521
208 351 539 243 508
403 487 1029 497 474
1052 618 1679 1254 465
133 29 335 195 57
387 427 571 616 991
166 20 443 208 238
205 86
295 217
329 153
313 324
186 202
404 191
598 194
1065 8728
225 124
388 242
230 82
Meat dumplings (Wonton) Hamburger Pizza
304 293 447
31 39 51
447 423 818
161 294 464
446 424 395
365 379 550
439 593 870
1167 1755 2350
210 229 200
1018 677 1652
398 358 566
Others
Unit: g for protein, mg for amino acids.
different amino acids, and sums for sulfur-containing amino acids (SAA) and aromatic amino acids (AAA) are listed also. The composition of amino acids is the factor determining the quality of protein in foods. In general, high protein foods were also high in the contents of amino acids including essential amino acids. The food with the highest protein content was dried Alaska Pollack with 76.9 g/100 g edible portion followed by dried Anchovy with 56.3 g/100 g and dried small shrimp with 54.2 g/100 g. In these foods, the contents of essential amino acids, sulfur-containing amino acids, and aromatic amino acids were also high. In 2001 National Health and Nutrition Survey, the major foods contributing to protein intake of Koreans were rice, beef, pork, chicken, egg, milk, soybean curd (Tofu), and Kimchi (KHIDI/ MOHW, 2002b). Although some of these food items are low in protein content, larger amount of food intake resulted in higher contribution in terms of protein intake. Obtaining protein primarily from grains, meats, and Tofu seems to be quite advantageous for health because the deficit in essential amino acids from grains can be complemented with meats and beans. The average protein intake of Koreans was reported to be 127% of the Recommended Dietary Allowances for Koreans (KNS, 2000), and it was even higher for children: 158.6% for 1–2 year olds, 170.2% for 3–6 year olds, and 140.9% for 7–12 year olds (KHIDI/MOHW, 2002b). 4. Conclusion In this study, we developed an amino acid composition database for representative Korean foods. However, there is a drawback in the number of foods; only 150 food items were analyzed. Nevertheless, this database is strengthened by the fact that the development of the food list was based on the recent dietary intake data of the Korean population. Hence, it would still be possible to estimate the amino acid intake of the Korean population or plan a diet for those with special needs, such as in phenylketonuria. To assess the amino acid intake more accurately, further work is necessary to expand the food list for analysis. This
database is also expected to contribute toward achieving health goals stated in the ‘New Health Plan 2010 (MOHW, 2005)’ by allowing informed consumers to decide and choose foods based on updated nutrition information. References Cho, G., 2001. Parenteral nutrition and amino acids. In: Proceedings of the Korean Nutrition Society Conference, Vol. 11. pp. 37–42. FAO/WHO/UNU Expert Consultation. (1985). Energy and protein requirements (Technical Report Series No. 724). Geneva: World Health Organization. Greenfield, H., Southgate, D.A.T., 2003. Food composition data—Production, management and use. Food and Agriculture Organization of the United Nations, Rome, pp. 63–82. Juan, R., Pastor, J., Millan, F., Alaiz, M., Vioque, J., 2004. Amino acids composition of teucrium nutlet proteins and their systematic significance. Ann. Bot-London 94 (4), 615–621. KFDA (Korea Food and Drug Administration). (2003). Food code (in Korean). KHIDI/KFDA (Korea Health Industry Development Institute/Korea Food and Drug Administration). (2003). Processed food production statistics (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry of Health and Welfare). (2001). Development of nutrient database. 1—Fatty acid composition of foods (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry of Health and Welfare). (2002a). Development of nutrient database. 2—Vitamin composition of foods (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry Health and Welfare). (2002b). 2001 National health and nutrition survey: Nutrition survey report (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry Health and Welfare). (2002c). Report on 2002 seasonal nutrition survey (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry of Health and Welfare). (2003). Development of nutrient database. 3—Mineral composition of foods (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry of Health and Welfare). (2004). Development of nutrient database. 4—Amino acid composition of foods (in Korean). KNS (Korean Nutrition Society). (2000). Recommended dietary allowances for Koreans, 7th revision (in Korean). KNS (Korean Nutrition Society). (2005). Dietary reference intakes for Koreans (in Korean, pp. 54–57). KSFST (Korea Society of Food Science and Technology), 2004. In: Proceedings of the 1st amino acid symposium on functionality and commercial application of amino acids. (in Korean). Laidlaw, S.A., Kopple, J.D., 1987. Newer concepts of the indispensable amino acids. Am. J. Clin. Nutr. 46, 593–605.
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Lee, Y., Lee, H.-J., Lee, H.-S., Jang, Y.-A., Kim, C-I., 2008. Analytical dietary fiber database for the National Health and Nutrition Survey in Korea. J. Food Comp. Anal. 21, s35–s42. Lim, H.J., Song, Y., Park, T., 2002. Effect of endurance exercise training on free amino acid concentrations in skeletal muscles of rats. J. Korean Nutr. Soc. 35 (10), 1031–1037. MOHW (Ministry of Health and Welfare). (1995). National health promotion act (in Korean). MOHW (Ministry of Health and Welfare). (2001). Health and welfare services report (in Korean). MOHW (Ministry of Health and Welfare). (2005). New health plan 2010 (in Korean). NRLSI (National Rural Living Science Institute, Rural Development Administration). (2001). Food composition table, 6th revision (in Korean). Pellett, P.L., 1990. Protein requirements in humans. Am. J. Clin. Nutr. 51, 723–737.
U.S. Department of Agriculture, Agricultural Research Service. (2002). USDA National Nutrient Database for Standard Reference, Release 15. Nutrient Data Laboratory Home Page, http://www.nal.usda.gov/fnic/foodcomp. Volpi, E., Kobayashi, H., Sheffield-Moore, M., Mittendorfer, B., Wolfe, R.R., 2003. Essential amino acids are primarily responsible for the amino acid stimulation of muscle protein anabolism in healthy elderly adults. Am. J. Clin. Nutr. 78 (2), 250–258. Wolfe, R.R., 2000. Protein supplements and exercise. Am. J. Clin. Nutr. 72, 551S– 557S. Young, V.R., Pellett, P.L., 1984. Amino acid composition in relation to protein nutritional quality of meat and poultry products. Am. J. Clin. Nutr. 40, 737–742. Young, V.R., Pellett, P.L., 1985. Wheat proteins in relation to protein requirements and availability of amino acids. Am. J. Clin. Nutr. 41, 1077–1090.
Contents lists available at ScienceDirect
Journal of Food Composition and Analysis journal homepage: www.elsevier.com/locate/jfca
Original Article
Development of amino acid composition database for Korean foods Bok Hee Kim a, Haeng Shin Lee b, Young Ai Jang b, Ji Yeon Lee b, Young Ju Cho b, Cho-il Kim b,* a b
Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea Korea Health Industry Development Institute, Seoul, Republic of Korea
A R T I C L E I N F O
A B S T R A C T
Article history: Received 12 October 2007 Received in revised form 11 June 2008 Accepted 25 July 2008
To provide true and correct information on diet and health for consumers, a 5-year project for nutrient database was started in 2001. Food list representing usual diet of Koreans was developed using the result of the 2001 National Health and Nutrition Survey (NHNS) and 2002 Seasonal Nutrition Survey. Based on the food intake data obtained from 1-day 24-h recall interviews, a food list of 150 representative food items for chemical analysis was formulated considering the amount and frequency of consumption, dietary pattern differences by sex and age class, and probable high content of protein. Foods were purchased in triplicates considering the area of production or the best-selling brands for processed foods. Then foods were analyzed for amino acids using HPLC. As a result, amino acid composition of 150 food items for 18 kinds was constructed into a database. This database is expected to contribute toward achieving health goals stated in the ‘Health Plan 2010’ by allowing informed-consumers decide and choose foods based on the recent, updated and correct nutrient composition of foods to accommodate their own needs. ß 2008 Elsevier Inc.. All rights reserved.
Keywords: Protein Amino acids Food composition database Food list National Health and Nutrition Survey Seasonal Nutrition Survey Korean diet Nutrient data management
1. Introduction Due to a rapid economic development during the last three decades, the gross national income (GNI) of the Republic of Korea has increased rapidly. With the changes in socioeconomic environment, the nutritional problem of our society has changed from the malnutrition in the past to the over nutrition and unbalanced food intake, which is related to the increasing incidence of chronic diseases. Hence the effective control and prevention of chronic diseases has become an important issue in national health policies (MOHW, 2001, 2005). In 1995, the National Health Promotion Act was promulgated (MOHW, 1995), and, based on this act, the first National Health and Nutrition Survey (NHNS) was conducted in 1998. Since then, the survey has provided the fundamental information for the development of health and nutrition policies and programs. After completing the 1998 survey, a need was identified to update the Korean food composition database based on the process of food intake data analysis. Therefore, a 5-year project for the development of food composition database was initiated to give better idea on nutrient intakes of the Korean population. The fatty acid composition database was developed in 2001 (KHIDI/MOHW, 2001), and the vitamin
* Corresponding author. Tel.: +82 2 881 1611; fax: +82 2 822 8338. E-mail address: [email protected] (C.-i. Kim). 0889-1575/$ – see front matter ß 2008 Elsevier Inc.. All rights reserved. doi:10.1016/j.jfca.2008.07.005
composition database (KHIDI/MOHW, 2002a), the mineral composition database (KHIDI/MOHW, 2003), and the amino acid composition database (KHIDI/MOHW, 2004) development followed. In this study, we present the process and result of the amino acid composition database development. The role of amino acids as the major structural and functional components of the body is well known, and much research on the function of essential amino acids, non-essential amino acids, and other various peptides has been conducted. In addition, studies on the maintenance of balance between essential and non-essential amino acids (Cho, 2001; Laidlaw and Kopple, 1987; Pellett, 1990; Volpi et al., 2003), the amino acid composition in relation to protein nutritional quality of food groups (Juan et al., 2004; Young and Pellett, 1984, 1985), and the effect of protein and/or amino acid supplements on the promotion of muscle strength and functions (Lim et al., 2002; Wolfe, 2000) have been reported. Recently, the expectation for the possible utilization of amino acids as a dietary supplement for preventing or treating chronic and/or metabolic diseases has been brought up in Korea. In the past, amino acid supplement was used only for the professional athletes restrictedly to improve their performance capacity. However, currently, beverages containing amino acids are commercially available for general population including adolescents. It has been reported that the beverage production has increased more than 3 folds every year since its introduction in Korea (KSFST, 2004). The current recommended intake (RI) values
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
45
of protein for Koreans are based on FAO/WHO/UNU recommendation (1985), adopting the Nitrogen balance method. And the Recommended Intakes for each amino acid have been established by adopting US/Canada DRIs (Dietary Reference Intakes) system, using body weights and heights of the average Koreans (KNS, 2005). In response to the increasing concern on health, the research on the association of chronic diseases and dietary habits has been carried out actively, and the importance of the food composition database for various nutrients and foods is emphasized more than ever. Currently, the amino acid composition data listed in the Food Composition Table in Korea is very limited. Considering that the nutrient composition of food varies widely depending on the cultivars, time of harvest and production site, it is necessary to have a food composition database for the foods consumed in Korea. For this, we have analyzed food items consumed most, routinely, and frequently by Koreans for their amino acid composition. It is expected that these data could be used as a fundamental source of information in developing national health and nutrition policies, revising the DRIs of amino acid for Koreans, and diet planning for those with the inborn errors of metabolism such as phenylketonuria.
food list development for amino acid analysis is shown in Fig. 1, and the foods are listed by food group in Table 1.
2. Materials and methods
2.2. Sampling and analysis
2.1. Development of food list
One hundred and fifty representative food items on the list were purchased in triplicates considering the region of production for raw commodities and the best-selling brands for processed foods. For the former, domestic products were purchased unless unavailable. And for the latter, 3 best-selling brands with large market share were selected for individual food items based on the national statistics on processed food production (KHIDI/KFDA, 2003). Although the stratified sampling method is known to be the most suitable method for use in database (Greenfield and Southgate, 2003), strict stratified sampling was not feasible in this study due to the budget and the length of the project period. Hence, a kind of simplified version of stratification was used for the type of retail points only. And, because almost all foods, except locally grown and locally consumed foods in rural area, are gathered into a mega-size distribution center in Seoul and redistributed to other cities and rural area in Korea, the food samples were purchased at the department stores, wholesale discount markets, and retail stores located in Seoul. For each food items, triplicate samples from 3 retail points were mixed in equal portion of about 100 g, homogenized in a high-speed blender, and stored frozen in 20 g aliquots at 20 8C until the analysis. Food samples were not cooked or prepared for consumption except removing non-edible parts before homogenization. The protein quantification was done with micro-Kjeldahl method. Amino acid analysis procedure involves acid/alkaline hydrolysis, separation by cation exchange column, post-column derivatization with Ninhydrin and detection using UV/Vis detector at 570 nm as described in the Korean Food Code (KFDA, 2003). These procedures in the Korean Food Code were established based on AOAC Official Method 960.52 for micro-chemical determination of nitrogen (micro-Kjeldahl), AOAC Official Method 988.15 for tryptophan, AOAC Official Method 985.28 for sulfur amino acids, and AOAC Official Method 994.12 for acid-stable amino acids. Acid (HCl) hydrolysis method was used for aspartic acid (Asp), threonine (Thr), serine (Ser), glutamic acid (Glu), proline (Pro), glycine (Gly), alanine (Ala), valine (Val), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), histidine (His), lysine (Lys), and arginine (Arg). And, performic acid hydrolysis method was used for sulfur-containing amino acid such as cystine (Cys) and methionine (Met), while alkaline (NaOH) hydrolysis method
To develop the food list for chemical analysis, the food intake data from the ‘‘2001 National Health and Nutrition Survey (KHIDI/MOHW, 2002b)’’ and the ‘‘2002 Seasonal National Nutrition Survey (KHIDI/MOHW, 2002c)’’ were used in a similar way with previous report (Lee et al., 2008). All the household members, 1 year and older, in the nationwide sample of 4000 households for 2001 survey and 3000 households for the 2002 survey were subjected to interview for dietary intake. The 1-day 24-h recall method was used to assess the individual dietary intake by face-to-face interview. For young children, however, proxy response was allowed for interview. A set of 2-dimensional actual size models of traditional pots and bowls was used to facilitate the interviewee’s response for recalls along with measuring cups and spoons. From the dietary intake data of two surveys, food list for analysis was formulated considering the amount and frequency of food consumption, dietary pattern differences by sex and age class, and probable high content of protein in each food. In the first step, foods consumed in considerable amount by Koreans were selected based on the proportion of each food item in total food intake. The foods were listed from the most consumed to the least consumed in a descending order of which 87 food items, that represent 90% of the cumulative intake, were selected. In the second step, the consumption frequency of foods was considered. Among the foods consumed by at least 10% of population, 5 items that were not selected in the previous step were added. These were perilla leaves, sesame seeds, ginger, flavor enhancer, and perilla seeds. In the third step, 51 additional food items of major protein source for Koreans were included. Since the amino acid content in foods is closely related to their protein content, high protein foods even with small mean intakes were also added to the list in the last step based on the Korean Food Composition Table (NRLSI, 2001) and the National Nutrient Database for Standard Reference (USDA, 2002). Therefore, the addition of salmon, quail’s egg, breakfast cereals, Alaska Pollack roe (salt fermented), squid (salt fermented), anchovies (salt fermented), and canned tuna completed the final food list of 150 items from 15 food groups. The flow chart representing the aforementioned procedure of
Fig. 1. Development of the food list for amino acid analysis.
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
46 Table 1 Food list for analysis by food group. Food group
No. of items
Food name and description
Grains/cereals
22
Polished rice, ramyeon (instant noodle soup), dried noodles, plain rice cake, wheat flour, barley, buckwheat noodles, buns filled with red bean paste, glutinous rice, shrimp flavored snack, white loaf read, mixed grains, rice cake, buns with sweetened crumbles (soboro), bread rolls, brown rice, glutinous rice cake, castella (sponge cake), pound cake, chocopie1 (chocolate coated pancake sandwich), breakfast cereals, bread crumbs
Potatoes/starches
2
Potatoes, sweet potatoes
Pulses
4
Soybean curd (Tofu), soybean milk, soy bean, small red beans
Nuts/seeds
4
Chestnuts, peanuts, sesame seeds, perilla seeds
Vegetables
25
Mushrooms
1
Kimchi (Korean cabbage), radish, onion, soybean sprouts, welsh onion, zucchini, kimchi (cubed radish), Korean cabbage, cucumber, spinach, kimchi (young turnip greens), tomato, Nabak-kimchi, garlic, carrot, green pepper, kimchi (small radish), lettuce, turnip greens (boiled), cabbage, kimchi (radish in salt water), bracken, tomato juice, perilla leaves, ginger Letinus edodes (dried)
Fruits
12
Mandarin orange, persimmon, watermelon, apple, pear, grape, Chinese melon, orange juice, strawberry, orange, peach, banana
Meats/poultry
18
Beef loin (imported), beef rib (imported), beef shank (imported), pork loin, pork rib, chicken (lean meat), pork belly, beef broth, ham, beef loin (domestic), beef brisket (domestic), beef small intestine, beef stomach, duck meat, sausage, pork liver, dog meat, luncheon meat
Eggs Fishes/shellfishes
Seaweeds Milk/milk products
2 33
2 10
Egg, quail’s egg Fish cake (fried), squid (raw), squid (salt fermented), mackerel, Alaska Pollack (raw), Alaska Pollack roe (salt fermented), anchovies (dried), yellow croaker, hair tail, little neck clam, tuna (canned), crab, bastard halibut, shrimp (raw), shrimp (salt fermented), yellow croaker (salted), Spanish mackerel, whip-arm octopus, pacific saury, tuna, loach, Alaska Pollack (dried), eel, flat fish, angler, pacific cod, sea bream, oyster, cat fish, salmon, gizzard shad, file fish (dried), small shrimp (dried) Laver (dried), sea mustard (dried) Whole milk, yogurt (beverage type), ice cream, yogurt, infant formula (brand A), infant formula (brand B), infant formula (brand C), soy based infant formula, processed cheese, coffee creamer (instant)
Beverages
5
Beer, coffee beverage, Korean style rice wine, sweetened & creamed tea (canned), Instant coffee mixture
Seasonings
7
Fermented red pepper paste, red pepper powder, fermented soybean paste, soy sauce (Japanese style), mixed soybean paste (for vegetable wrap), soy sauce (Korean style), flavor enhancer (powder)
Fast foods
3
Meat dumplings (wonton), hamburger, pizza
was used for tryptophan (Trp). After hydrolysis, amino acid analyzer (Sykam Gmbh, Germany) with an integrator (Axxiom Chromatography Inc.) was used for quantification of amino acids. All results are expressed on the basis of 100 g edible portion.
3. Result and discussion The amino acid composition of 150 foods customarily consumed in Korea is shown in Table 2. Values are given for 18
Table 2 Protein content and amino acid composition of 150 food items frequently consumed in Korea (per 100 g edible portion). Food groups
Food name and description
Protein
Ile
Leu
Lys
SAA
AAA
Met
Cys
Total
Phe
Tyr
Total
Grains/cereals
Polished rice Ramyeon (instant noodle soup) Dried noodle Plain rice cake Wheat flour Barley Buckwheat noodle Buns filled with red bean paste Glutinous rice Shrimp flavored snack White loaf bread Mixed grains Rice cake Buns with sweetened crumbles (soboro) Bread rolls Brown rice Glutinous rice cake Castella (sponge cake) Pound cake Chocopie1 (chocolate coated pancake sandwich) Breakfast cereals Bread crumbs
6.6 8.0 8.6 3.7 9.0 9.4 10.4 8.0 7.3 4.9 8.5 10.4 5.9 8.9 9.5 7.3 6.1 6.3 5.6 3.3 5.8 11.7
409 330 425 120 301 406 357 430 223 155 244 553 334 457 489 349 217 277 328 120 249 470
657 579 573 281 529 574 749 541 599 311 516 1060 469 758 656 725 443 493 418 232 734 885
74 123 31 82 133 54 88 222 250 150 252 245 195 146 120 259 178 223 37 74 27 90
90 80 166 85 126 84 483 130 179 84 191 217 84 110 197 170 110 173 110 28 62 130
55 12 32 17 40 14 33 1 37 12 46 32 7 23 22 22 25 23 44 6 2 28
145 92 198 102 165 98 515 131 216 96 238 249 91 133 219 192 135 196 154 34 65 158
365 384 319 150 360 388 549 315 532 177 329 531 250 518 425 434 279 282 217 143 207 591
113 183 108 72 134 127 157 173 87 48 178 24 70 7 225 229 137 134 91 26 32 250
478 567 427 222 493 515 705 488 619 225 507 555 321 525 649 664 415 416 309 169 238 841
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
47
Table 2 (Continued ) Food groups
Food name and description
Protein
Ile
Leu
Lys
SAA
AAA
Met
Cys
Total
Phe
Tyr
Total
Potatoes/starches
Potato Sweet potato
1.7 0.6
53 62
61 46
50 12
3 14
29 28
32 42
17 35
15 33
31 68
Pulses
Soybean curd (Tofu) Soybean milk Soybean Small red beans
7.3 3.0 32.7 20.1
315 118 1364 1266
560 195 2285 1835
298 134 1499 907
63 45 351 435
103 35 234 70
166 80 585 505
351 125 1464 984
258 94 375 426
609 220 1839 1410
Nuts/seeds
Chestnuts Peanuts Sesame seeds Perilla seeds
1.8 22.6 20.2 22.6
192 756 801 900
132 1532 1451 1617
41 771 561 942
37 273 517 527
9 181 148 197
46 454 664 724
64 1248 927 1233
24 955 745 1056
87 2203 1672 2289
Vegetables
Kimchi (Korean cabbage) Radish Onion Soybean sprouts Welsh onion Zucchini Kimchi (cubed radish) Korean cabbage Cucumber Spinach Kimchi (young turnip greens) Tomato Nabak-kimchi Garlic Carrot Green pepper Kimchi (small radish) Lettuce Turnip greens (boiled) Cabbage Kimchi (radish in salt water) Bracken Tomato juice Perilla leaves Ginger
1.6 0.5 0.6 3.7 0.6 0.7 0.9 1.0 1.2 1.3 1.6
85 13 15 125 25 38 24 23 30 59 57
112 15 23 210 41 50 35 56 51 131 126
56 9 29 146 17 24 37 51 24 88 82
13 2 10 49 3 9 17 26 25 2 3
19 1 2 19 1 8 1 5 0 9 1
32 3 11 68 5 18 18 31 26 11 5
75 8 15 131 22 26 18 28 28 79 77
45 6 12 81 18 19 16 26 21 51 46
120 14 27 212 40 45 33 54 49 130 123
0.3 0.0 6.9 0.1 1.1 1.2 1.3 2.0 1.0 0.5
20 1 177 6 47 32 54 49 33 11
29 2 293 6 66 48 97 133 53 18
29 2 69 3 32 4 69 91 59 24
9 1 125 1 13 21 14 32 21 9
2 0 54 0 4 5 1 2 1 1
11 1 179 1 17 26 15 34 21 10
19 1 216 3 41 31 54 89 27 12
16 1 131 2 23 26 31 63 27 9
35 2 347 5 64 57 85 152 53 22
2.0 0.4 2.4 1.5
94 5 85 105
187 8 187 132
94 12 116 15
41 8 29 51
23 0 2 31
64 9 31 83
99 1 113 53
7 5 75 50
106 6 188 104
Mushrooms
Letinus edodes (dried)
16.2
697
952
636
267
34
301
439
262
701
Fruits
Mandarin orange Persimmon Watermelon Apple Pear Grape Chinese melon Orange juice Strawberry Orange Peach Banana
0.3 0.3 0.6 0.0 0.1 0.4 0.9 0.6 0.8 0.9 0.1 1.1
9 13 12 1 3 8 12 8 16 14 3 33
12 13 10 1 4 12 23 15 30 34 3 104
9 9 7 1 3 7 16 15 24 44 2 49
14 12 8 1 2 6 18 5 15 9 1 24
1 0 2 0 0 1 1 0 2 1 0 3
15 13 10 1 2 6 19 5 16 10 1 27
9 7 10 1 2 6 20 10 14 23 2 29
12 16 3 1 2 4 10 6 11 17 1 21
20 23 14 2 4 10 29 16 25 39 4 49
Meats/poultry
Beef loin (imported) Beef rib (imported) Beef shank (imported) Pork loin Pork rib Chicken (lean meat) Pork belly Beef broth Ham Beef loin (domestic) Beef brisket (domestic) Beef small intestine Beef stomach Duck meat Sausage Pork liver Dog meat Luncheon meat
16.7 24.5 19.9 22.8 14.8 17.4 13.9 2.6 11.5 17.7 19.5 4.3 10.6 12.6 13.5 16.7 16.2 12.8
784 822 624 1085 613 926 424 35 628 743 783 150 417 703 652 975 668 565
1399 1754 868 1893 1080 1440 783 91 1022 1360 1425 326 794 808 1130 1802 1270 1034
1374 2012 883 1427 1055 1384 883 96 745 1420 1461 274 683 882 1031 1286 1296 966
348 609 244 556 345 539 156 13 378 396 464 63 278 237 335 471 398 350
9 72 125 275 140 143 58 1 58 30 129 22 74 170 12 216 111 66
357 681 369 831 485 682 214 13 436 426 594 84 352 407 347 687 509 416
699 877 428 920 574 763 412 57 530 682 735 188 381 354 573 1037 624 510
543 803 340 738 424 627 328 21 379 522 504 127 366 283 487 271 565 475
1241 1680 767 1658 998 1390 739 78 909 1204 1239 315 747 637 1060 1308 1190 985
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
48 Table 2 (Continued ) Food groups
Food name and description
Protein
Ile
Leu
Lys
SAA
AAA
Met
Cys
Total
Phe
Tyr
Total
Eggs
Egg Quail’s egg
12.9 12.2
774 586
1238 73
1006 907
505 404
148 132
653 537
742 636
599 580
1341 1217
Fishes/shellfishes
Fish cake (fried) Squid (raw) Squid (salt fermented) Mackerel Alaska Pollack (raw) Alaska Pollack roe (salt fermented) Anchovies (dried) Yellow croaker Hair tail Little neck clam Tuna (canned) Crab Bastard halibut Shrimp (raw) Shrimp (salt fermented) Yellow croaker (salted) Spanish mackerel Whip-arm octopus Pacific Saury Tuna Loach Alaska Pollack (dried) Eel Flat fish Angler Pacific cod Sea bream Oyster Cat fish Salmon Gizzard shad File fish (dried) Shrimp (dried)
10.3 15.7 12.1 19.6 16.5 18.8
541 614 494 950 621 998
837 1231 864 1564 1270 1708
484 1266 542 1663 1425 128
291 425 307 516 565 410
38 86 13 153 158 80
329 510 320 669 722 490
454 596 179 813 637 729
327 464 279 677 588 788
781 1059 457 1490 1224 1517
56.3 16.5 17.0 10.5 19.4 15.4 18.2 16.7 8.0 15.9 17.8 9.1 17.7 24.2 16.4 76.9 13.2 17.5 12.8 15.7 16.9 9.5 12.5 17.4 18.4 28.9 54.2
2944 715 810 506 958 695 1022 660 345 787 745 339 829 1158 774 3135 602 743 854 617 689 324 608 1098 723 1573 2455
5178 1282 1418 822 1654 1079 1453 1318 573 1355 1345 596 1185 1643 1386 6054 1082 1416 1015 1160 1254 674 1087 1278 1488 2554 3788
5454 1350 1543 669 1758 1045 1595 1442 599 1525 1421 523 1209 2057 1396 6068 1119 1512 1106 1233 1330 669 1171 1396 1587 1927 4149
1600 525 584 302 512 363 631 468 176 552 480 185 501 218 541 2306 427 545 325 485 498 278 323 483 572 877 1267
471 102 79 121 164 79 119 70 3 129 55 21 115 123 115 401 80 13 70 152 147 53 82 4 117 354 106
2071 627 663 424 675 443 750 538 179 681 535 206 616 340 655 2707 507 558 395 637 645 331 405 486 689 1231 1373
2737 672 725 441 777 527 602 618 331 715 704 248 633 718 743 2860 571 726 384 601 672 389 584 541 790 1139 2185
21 560 586 32 69 192 489 459 269 626 622 241 522 634 386 2661 505 675 331 513 565 388 530 368 674 837 1655
2758 1232 1311 473 846 719 1090 1076 600 1341 1326 489 1154 1352 1129 5522 1076 1401 715 1114 1237 777 1114 909 1464 1976 3840
Seaweeds
Laver (dried) Sea mustard (dried)
27.1 18.0
1169 747
2211 1366
1372 993
568 381
104 13
672 394
1173 674
1024 65
2197 739
Milk/milk products
Whole milk Yogurt (beverage type) Ice cream Yogurt Infant formula (brand A) Infant formula (brand B) Infant formula (brand C) Soy based infant formula Processed cheese Coffee creamer
2.8 1.2
142 41
268 91
118 56
71 18
2 2
73 20
125 42
118 30
243 72
3.5 3.1 11.9 11.2 11.4 14.7
170 133 607 587 675 854
337 257 1063 1035 862 1123
251 131 688 587 744 366
83 59 259 216 179 244
6 3 5 43 0 42
89 62 265 260 179 286
144 122 338 383 271 653
92 111 188 274 154 344
236 233 526 657 424 996
17.5 1.9
977 120
1715 197
1348 70
490 33
28 10
517 43
1148 88
1156 15
2304 103
Beer Coffee beverage Korean style rice wine Sweetened and creamed tea (canned) Instant coffee mixture
0.1 0.5 0.8 0.3
4 20 26 8
5 31 49 13
4 10 30 7
1 13 8 19
1 2 4 2
2 15 13 21
3 12 35 10
3 10 39 23
6 22 74 32
2.8
126
204
66
24
7
31
91
10
101
Fermented red pepper paste Red pepper powder Fermented soybean paste Soy sauce (Japanese style) Mixed soybean paste (for vegetable wrap) Soy sauce (Korean style) Flavor enhancer (powder)
5.2
469
294
104
65
8
73
166
74
240
11.5 11.1
136 544
215 861
65 488
82 127
36 56
118 183
127 579
38 419
165 998
5.8
209
363
270
87
9
95
242
100
342
9.2
384
503
227
127
28
155
232
155
387
6.3
280
398
347
90
31
121
215
64
279
12.8
96
237
151
116
5
121
159
186
345
Beverage
Seasonings
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
49
Table 2 (Continued ) Food groups
Others
Food name and description
Protein
Meat dumplings (Wonton) Hamburger Pizza
Ile
Leu
Lys
SAA
AAA
Met
Cys
Total
Phe
Tyr
Total
7.1
372
446
290
90
0
90
227
104
331
9.1 11.0
336 625
637 1179
373 602
149 279
36 26
185 305
389 605
246 200
634 805
Food groups
Food name and description
Thr
Trp
Val
His
Arg
Ala
Asp
Glu
Gly
Pro
Ser
Grains/cereals
Polished rice Ramyeon (instant noodle soup) Dried noodle Plain rice cake Wheat flour Barley Buckwheat noodles Buns filled with red bean paste Glutinous rice Shrimp flavored snack White loaf bread Mixed grains Rice cake Buns with sweetened crumbles (soboro) Bread rolls Brown rice Glutinous rice cake Castella (sponge cake) Pound cake Chocopie1 (chocolate coated pancake sandwich) Breakfast cereals Bread crumbs
84 157
35 101
646 424
132 200
504 314
669 378
535 337
554 2046
25 39
806 1189
139 233
115 107 221 223 161 309 260 108 177 301 221 230
40 6 39 56 6 32 32 21 17 153 19 35
609 185 429 548 465 576 320 200 318 782 500 551
152 84 174 174 195 170 268 118 321 607 122 319
342 233 305 350 353 397 479 156 282 336 485 419
487 207 307 361 526 368 467 203 251 908 427 531
264 294 297 457 424 416 698 248 305 944 461 531
947 571 2228 1725 2432 1548 1266 1292 2402 1361 782 2058
9 112 201 25 27 148 334 182 137 99 81 62
2646 163 1954 2224 1656 1417 344 472 805 1418 568 1265
207 159 408 215 311 499 380 171 326 429 356 360
208 225 186 222 70 67
41 23 11 15 80 202
674 531 295 376 401 160
229 218 151 159 191 153
398 655 377 283 256 108
473 433 322 383 436 188
398 720 561 506 297 162
1677 1244 896 930 325 663
71 200 159 121 6 48
1507 423 264 372 735 576
359 320 250 330 133 115
192 209
21 38
357 565
118 242
108 418
552 597
224 421
876 2307
79 40
1134 2202
306 362
Potatoes/starches
Potato Sweet potato
18 13
12 13
96 112
35 49
35 27
120 153
248 160
71 34
12 6
284 183
21 31
Pulses
Soybean curd (Tofu) Soybean milk Soybean Small red beans
286 94 1017 740
76 61 454 117
358 124 1362 1855
135 149 1034 903
333 193 2356 1941
336 127 1779 1608
802 257 2987 1884
1315 321 5525 1149
298 57 983 228
230 174 1310 2011
369 104 711 853
Nuts/seeds
Chestnuts Peanuts Sesame seeds Perilla seeds
44 626 721 806
18 173 431 157
96 1001 1037 1239
89 790 800 889
65 2700 2548 3050
120 944 944 1047
356 2758 1519 1841
112 4160 3320 3770
10 1295 925 1027
134 964 829 668
54 1134 838 1141
Vegetables
Kimchi (Korean cabbage) Radish Onion Soybean sprouts Welsh onion Zucchini Kimchi (cubed radish) Korean cabbage Cucumber Spinach Kimchi (young turnip greens) Tomato Nabak-kimchi Garlic Carrot Green pepper Kimchi (small radish) Lettuce Turnip greens (boiled) Cabbage Kimchi (radish in salt water) Bracken Tomato juice Perilla leaves Ginger
58 16 12 121 19 18 32 38 24 58 61
17 3 12 8 4 5 5 4 6 19 11
128 26 17 139 34 49 40 37 34 85 69
102 32 16 173 21 26 47 89 11 51 83
64 16 111 130 29 34 46 42 50 71 74
200 18 20 147 58 56 44 80 44 91 79
121 36 61 755 57 115 91 98 90 133 168
120 167 137 289 57 43 262 183 337 131 298
21 7 9 102 5 9 25 41 39 77 54
108 14 5 105 26 42 30 63 33 77 53
45 13 12 136 24 31 27 36 41 49 50
21 1 145 6 34 32 51 68 31 15
4 0 30 2 11 103 12 5 12 24
27 2 302 11 59 45 70 78 16 18
14 3 158 5 51 114 46 68 55 23
33 1 2042 3 46 32 68 80 55 39
28 2 368 28 55 68 67 97 114 24
69 3 590 16 142 85 180 154 107 60
150 8 536 13 150 184 132 160 224 111
20 1 21 3 18 30 59 87 30 13
44 1 288 8 41 38 49 171 31 8
28 1 102 8 25 28 51 66 34 14
83 5 103 31
50 4 17 39
134 7 122 142
79 16 105 61
96 7 119 115
194 19 145 134
138 57 238 215
218 136 199 38
56 6 105 12
122 8 109 157
40 6 88 33
Letinus edodes (dried)
714
123
1006
795
826
1027
1066
1584
307
1055
755
Mushrooms
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
50 Table 2 (Continued ) Food groups
Food name and description
Thr
Trp
Val
His
Arg
Ala
Asp
Glu
Gly
Pro
Ser
Fruits
Mandarin orange Persimmon Watermelon Apple Pear Grape Chinese melon Orange juice Strawberry Orange Peach Banana
2 7 5 1 2 9 18 8 20 19 2 27
22 7 5 0 10 2 1 6 5 4 2 5
9 18 17 1 5 15 21 12 24 21 1 71
18 41 11 4 4 11 29 76 31 45 2 81
25 14 342 1 1 47 26 87 26 102 1 58
28 24 15 3 6 91 126 28 66 38 8 78
31 47 23 6 52 15 70 80 200 102 70 115
8 16 33 3 5 59 173 35 163 67 7 105
1 5 3 1 2 4 27 9 15 25 1 19
96 19 25 1 3 39 10 120 22 201 5 50
6 9 11 1 9 11 34 19 27 34 5 43
Meats/poultry
Beef loin (imported) Beef rib (imported) Beef shank (imported) Pork loin Pork rib Chicken (chicken meat) Pork belly Beef broth Ham Beef loin (domestic) Beef brisket (domestic) Beef small intestine Beef stomach Duck meat Sausage Pork, liver Dog meat Luncheon meat
745 939 495 1076 581 722 321 56 471 690 730 173 444 659 515 790 730 628
160 568 77 132 321 158 153 58 137 126 190 191 94 146 127 258 124 223
792 918 793 1387 717 1037 577 63 664 819 902 174 480 816 719 1353 780 671
784 1029 490 694 673 924 687 48 615 928 791 258 306 425 860 1033 607 667
1017 1368 827 954 1009 1184 937 220 779 1060 1137 235 731 945 847 1038 1059 832
900 1450 774 1576 965 1097 1058 241 783 1006 1142 251 687 836 836 1347 1018 762
1351 1998 863 1870 1113 1267 678 166 863 1269 1377 312 915 789 850 1183 1518 1233
2175 2797 1281 2411 1679 1566 1143 276 664 1672 1786 399 4168 1149 663 1024 2198 1935
629 1247 541 1379 1315 876 1471 519 413 815 1000 429 879 652 561 927 997 733
620 841 727 677 885 618 824 350 521 651 1052 178 607 1186 523 1086 789 578
600 814 358 842 521 483 148 91 315 519 539 136 434 630 321 499 616 522
Eggs
Egg Quail’s egg
649 683
125 265
938 745
645 541
840 725
804 626
1083 1083
1074 1293
423 406
523 385
773 948
Fishes/shellfishes
Fish cake (fried) Squid (raw) Squid (salt fermented) Mackerel Alaska Pollack (raw) Alaska Pollack roe (salt fermented) Anchovies (dried) Yellow croaker Hair tail Little neck clam Tuna (canned) Crab Bastard halibut Shrimp (raw) Shrimp (salt fermented) Yellow croaker (salted) Spanish mackerel Whip-arm octopus Pacific Saury Tuna Loach Alaska Pollack (dried) Eel Flat fish Angler Pacific cod Sea bream Oyster Cat fish Salmon Gizzard shad File fish (dried) Small shrimp (dried)
384 602 406 894 718 842
45 246 10 269 195 98
638 711 467 1063 705 1046
314 701 464 1786 534 493
626 974 805 1103 951 888
591 122 669 1165 1059 1233
809 1267 895 1685 1529 1485
1825 1723 1780 2189 2221 3196
205 1200 226 872 754 574
643 527 435 519 547 882
342 501 373 699 633 1029
2730 686 773 441 797 550 803 531 313
860 156 167 127 283 596 135 294 173
3599 823 909 582 1126 810 1311 696 370
2445 466 572 318 1829 528 724 584 286
3667 1084 1177 704 1153 1146 1210 1083 442
4160 1059 1234 913 1447 953 1258 1312 478
5552 1451 1518 805 1717 1056 1488 1294 761
7037 2080 1837 782 2447 947 1803 1449 1102
3203 1006 1087 590 954 803 775 994 447
2514 840 973 564 902 850 948 552 226
2113 567 573 313 441 320 632 380 260
725
59
918
472
1030
1062
1316
1250
702
550
491
765 373 671 1056 822 3412
218 161 231 396 95 322
867 351 826 1471 888 3814
680 251 1111 2211 634 2260
1066 573 898 1627 1076 4784
1101 477 951 1492 1144 4696
1741 837 1300 2086 1657 7876
2230 1105 1541 3073 2435 11074
1012 567 813 967 1189 3719
677 350 674 1227 1062 2826
684 371 503 887 716 3308
620 782 799 622 755 487 608 1121 844 1271 2354
98 54 44 173 194 35 136 110 298 350 777
688 901 908 769 838 390 626 1408 940 1759 3011
653 580 297 450 500 424 536 722 671 1537 2062
864 1049 971 834 1058 651 798 1267 1151 1971 6228
853 1046 901 923 1057 681 791 1266 1189 2150 3796
1202 1662 1121 1429 1659 953 1125 1375 1894 2206 4623
1564 2369 1712 2008 2259 1341 1475 1854 2554 1795 6516
774 812 470 703 1041 593 609 665 1073 584 3392
726 540 824 443 618 502 450 1128 722 531 3184
512 742 802 567 654 497 475 931 726 881 2115
Laver (dried) Sea mustard (dried)
1548 897
10 282
1989 1066
693 471
1751 647
3288 1346
2443 1842
2730 2090
1547 977
1032 995
1228 844
Seaweeds
B.H. Kim et al. / Journal of Food Composition and Analysis 22 (2009) 44–52
51
Table 2 (Continued ) Food groups
Food name and description
Thr
Trp
Val
His
Arg
Ala
Asp
Glu
Gly
Pro
Ser
Milk/milk products
Whole milk Yogurt (beverage type) Ice cream Yogurt Infant formula (brand A) Infant formula (brand B) Infant formula (brand C) Soy based infant formula Processed cheese Coffee creamer
110 35 128 108 497 471 602 501 596 50
23 10 12 55 136 135 180 166 133 19
168 60 205 166 768 638 787 1039 1357 165
144 43 116 156 381 313 252 428 802 89
88 28 117 88 322 339 396 1265 686 57
99 42 127 102 494 489 460 895 539 93
173 71 261 169 913 833 681 1355 969 107
417 187 627 428 1744 1394 1258 1691 2219 244
14 6 47 18 92 93 120 141 278 5
304 117 327 311 1215 723 1256 1711 1834 275
102 44 160 99 481 425 612 662 697 75
Beverage
Beer Coffee beverage Korean style rice wine Sweetened and creamed tea (canned) Instant Coffee mixture
4 10 20 5
5 13 4 1
5 35 30 12
13 13 58 34
4 11 42 11
8 23 40 16
8 28 45 11
29 57 97 19
5 2 29 1
26 80 41 52
4 15 29 8
83
20
223
67
39
179
148
521
60
415
100
Seasonings
Fermented red pepper paste Red pepper powder Fermented soybean paste Soy sauce (Japanese style) Mixed soybean paste (for vegetable wrap) Soy sauce (Korean style) Flavor enhancer (powder)
132 91 400 159 199
42 105 166 14 57
221 215 614 253 498
154 225 400 161 685
207 245 577 176 521
208 351 539 243 508
403 487 1029 497 474
1052 618 1679 1254 465
133 29 335 195 57
387 427 571 616 991
166 20 443 208 238
205 86
295 217
329 153
313 324
186 202
404 191
598 194
1065 8728
225 124
388 242
230 82
Meat dumplings (Wonton) Hamburger Pizza
304 293 447
31 39 51
447 423 818
161 294 464
446 424 395
365 379 550
439 593 870
1167 1755 2350
210 229 200
1018 677 1652
398 358 566
Others
Unit: g for protein, mg for amino acids.
different amino acids, and sums for sulfur-containing amino acids (SAA) and aromatic amino acids (AAA) are listed also. The composition of amino acids is the factor determining the quality of protein in foods. In general, high protein foods were also high in the contents of amino acids including essential amino acids. The food with the highest protein content was dried Alaska Pollack with 76.9 g/100 g edible portion followed by dried Anchovy with 56.3 g/100 g and dried small shrimp with 54.2 g/100 g. In these foods, the contents of essential amino acids, sulfur-containing amino acids, and aromatic amino acids were also high. In 2001 National Health and Nutrition Survey, the major foods contributing to protein intake of Koreans were rice, beef, pork, chicken, egg, milk, soybean curd (Tofu), and Kimchi (KHIDI/ MOHW, 2002b). Although some of these food items are low in protein content, larger amount of food intake resulted in higher contribution in terms of protein intake. Obtaining protein primarily from grains, meats, and Tofu seems to be quite advantageous for health because the deficit in essential amino acids from grains can be complemented with meats and beans. The average protein intake of Koreans was reported to be 127% of the Recommended Dietary Allowances for Koreans (KNS, 2000), and it was even higher for children: 158.6% for 1–2 year olds, 170.2% for 3–6 year olds, and 140.9% for 7–12 year olds (KHIDI/MOHW, 2002b). 4. Conclusion In this study, we developed an amino acid composition database for representative Korean foods. However, there is a drawback in the number of foods; only 150 food items were analyzed. Nevertheless, this database is strengthened by the fact that the development of the food list was based on the recent dietary intake data of the Korean population. Hence, it would still be possible to estimate the amino acid intake of the Korean population or plan a diet for those with special needs, such as in phenylketonuria. To assess the amino acid intake more accurately, further work is necessary to expand the food list for analysis. This
database is also expected to contribute toward achieving health goals stated in the ‘New Health Plan 2010 (MOHW, 2005)’ by allowing informed consumers to decide and choose foods based on updated nutrition information. References Cho, G., 2001. Parenteral nutrition and amino acids. In: Proceedings of the Korean Nutrition Society Conference, Vol. 11. pp. 37–42. FAO/WHO/UNU Expert Consultation. (1985). Energy and protein requirements (Technical Report Series No. 724). Geneva: World Health Organization. Greenfield, H., Southgate, D.A.T., 2003. Food composition data—Production, management and use. Food and Agriculture Organization of the United Nations, Rome, pp. 63–82. Juan, R., Pastor, J., Millan, F., Alaiz, M., Vioque, J., 2004. Amino acids composition of teucrium nutlet proteins and their systematic significance. Ann. Bot-London 94 (4), 615–621. KFDA (Korea Food and Drug Administration). (2003). Food code (in Korean). KHIDI/KFDA (Korea Health Industry Development Institute/Korea Food and Drug Administration). (2003). Processed food production statistics (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry of Health and Welfare). (2001). Development of nutrient database. 1—Fatty acid composition of foods (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry of Health and Welfare). (2002a). Development of nutrient database. 2—Vitamin composition of foods (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry Health and Welfare). (2002b). 2001 National health and nutrition survey: Nutrition survey report (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry Health and Welfare). (2002c). Report on 2002 seasonal nutrition survey (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry of Health and Welfare). (2003). Development of nutrient database. 3—Mineral composition of foods (in Korean). KHIDI/MOHW (Korea Health Industry Development Institute/Ministry of Health and Welfare). (2004). Development of nutrient database. 4—Amino acid composition of foods (in Korean). KNS (Korean Nutrition Society). (2000). Recommended dietary allowances for Koreans, 7th revision (in Korean). KNS (Korean Nutrition Society). (2005). Dietary reference intakes for Koreans (in Korean, pp. 54–57). KSFST (Korea Society of Food Science and Technology), 2004. In: Proceedings of the 1st amino acid symposium on functionality and commercial application of amino acids. (in Korean). Laidlaw, S.A., Kopple, J.D., 1987. Newer concepts of the indispensable amino acids. Am. J. Clin. Nutr. 46, 593–605.
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