Sodium, potassium and calcium content in regional dishes consumed in Sonora, Mexico |
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| Authors: | M I Grijalva Haro M E Valencia J Wyatt |
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| Affiliation: | Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Hermosillo, Sonora, México. |
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| Abstract: | The content of sodium, potassium and calcium was determined in 15 regional dishes, by atomic absorption spectrophotometry. The Na:K ratio was high in most of the dishes due to the high sodium content and low content of potassium found. The higher sources of the studied minerals were "tortilla de harina" with 1,372.8 mg/100 g of sodium; "chorizo con papas" with 466 mg/100 g of potassium, and "calabacitas con queso" with 244.1 mg/100 g of calcium. Two of the dishes considered as desserts, "capirotada" and "arroz con leche" showed the lowest Na:K ratio (0.66 and 0.81, respectively). |
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