Table 4. Point estimate of dietary AA intake from some vegetables not included in Table 2.
Food item | Number of people who consumed the food | Amount of the food consumption per
body weight (g/kg bw/day) |
AA content (ng/g) |
AA intake (ng/kg bw/day) |
Experimental
conditions (Heating time on 200 °C hot plate, cutting size/shape, etc) |
---|---|---|---|---|---|
Lotus root
(Fried/Sautéed) |
848 | 0.0231 | 455 | 10.5 | Heating time: 6 min. Sliced 1-2 mm thick Repeated 4 times × 2 ways of pretreatment (with/without soaked in water) |
Burdock (Fried/Sautéed) |
1,684 | 0.0344 | 80 | 2.8 | Heating time: 7 min. Thinly sliced Repeated 4 times |
Carrot (Fried/Sautéed) |
9,691 | 0.1443 | 16 | 2.3 | Heating time: 10 min. Half circle slice, 2 mm thick Repeated 3 times |
Chinese
chive (Fried/Sautéed) |
738 | 0.0114 | 30 | 0.3 | Heating time: 3 min. Cut 4 cm long Repeated 3 times |
Garlic (Fried/Sautéed) |
2,332 | 0.0031 | 173 | 0.5 | Heating time: 7 min. 1–2 mm thick Repeated 3 times |
Welsh
onion (Fried/Sautéed) |
1,979 | 0.0221 | 43 | 1.0 | Heating time: 6 min. Diagonal cut, 4 cm long and 5 mm thick Repeated 3 times |