Sodium, potassium and calcium content in regional dishes consumed in Sonora, Mexico

M. I. Grijalva Haro, M. E. Valencia, J. Wyatt

Research output: Contribution to journalArticlepeer-review

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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).
Original languageAmerican English
Pages (from-to)293-301
Number of pages9
JournalArchivos Latinoamericanos de Nutricion
StatePublished - 1 Jun 1990
Externally publishedYes

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