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. 2016 Sep 30;4(3):74–88. doi: 10.14252/foodsafetyfscj.2016013s

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