Regional difference in sodium chloride content in home-made and store-bought preparations of miso paste.

Abstract

Miso, a fermentation product of salted soya beans and rice (or soya beans and barley), is one of the leading sources of sodium chloride intake for Japanese people. Sodium chloride contents in 973 home-made preparations collected from 39 Regions in 20 Prefectures in Japan showed wide variation from 9.1 to 18.2% on the Region average, while the levels in… (More)

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