Choline Contents of Korean Common Foods.
- Author:
Hyojung CHO
1
;
Jinsuk NA
;
Hanok JEONG
;
Youngjin CHUNG
Author Information
1. Department of Food and Nutrition, Chungnam National University, Daejeon 305-764, Korea. yjchung@cnu.ac.kr
- Publication Type:Original Article
- Keywords:
food composition;
choline;
Korean common food
- MeSH:
Acetylcholine;
Alcohol Oxidoreductases;
Beer;
Bread;
Capsicum;
Edible Grain;
Chickens;
Choline;
Corn Oil;
Decapodiformes;
Eggs;
Fishes;
Fruit;
Garlic;
Hordeum;
Liver;
Membranes;
Nutrition Surveys;
Ovum;
Oxidoreductases;
Quail;
Soybean Oil;
Soybeans;
Tea;
Triticum;
Tuna;
Vegetables
- From:The Korean Journal of Nutrition
2008;41(5):428-438
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Choline is important for normal membrane function, acetylcholine synthesis and methyl group metabolism. In this study, 185 food items customarily eaten by Koreans were selected from the data of the 2001 Korean National Health and Nutrition Survey and analyzed on the total choline content of the foods using enzymatic method of choline oxidase. Foods with high choline concentration (mg/100 g) were listed in sequence of quail egg (476.04 mg), dried squid (452.42 mg), beef liver (427.16 mg), pork liver (424.92 mg), tuna canned in oil (414.44 mg), boiled and dried anchovy (381.30 mg), dried Alaskan pollack (378.88 mg), chicken egg (309.88 mg), chicken liver (259.38 mg), soybean (238.62 mg), French bread with garlic (193.18 mg) and barley (183.73 mg). From this result, it is shown that dried fishes, prepared fishes, livers, eggs, pulses and cereals might be categorized as high choline food. Citron tea and green tea showed low choline content below 1 mg. Vegetables and fruits were also categorized into low choline food. No choline was detected in red pepper powder, beer, soju, soybean oil and corn oil out of foods analyzed in this study. Further study is required for analytic procedure of the foods of which results are inconsistent with USDA's data such as rice and wheat flour.
