주식류의 조리 분량에 따른 영양성분 비교

The nutritional information of ingredients only shows an analysis of the nutrient contents before cooking and changes of the nutrients during preparation are not considered. Therefore, changes in the quantity of nutrients in dishes depend on the amount of cooking. Nine main dishes were selected and their proximate compositions, minerals, and vitamins were analyzed of them in 4 and 100 people amounts of cooking. There were differences of nutrient contents depending on how the various main dishes were cooked. In general, protein, lipid, and ash contents were similar but there were differences between the uncooked and cooked conditions of certain main dishes in terms of some mineral and vitamin contents. The mineral and vitamin contents of the main dishes were different depending on the amount of cooking. Furthermore, it would be desirable to investigate differences of nutrient contents between large scale and small scale meal preparation of various main and side dishes