Table 5. Point estimate of dietary AA intake from some vegetables 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) |
|---|---|---|---|---|---|
| Bean
sprout (Fried/Sautéed) |
2,385 | 0.088 | 752*1 | 66.1 | Heating time: 2 min.
/7 min. Whole (without removing fibrous root) Repeated 3 times |
| Green
peppers (Fried/Sautéed) |
3,929 | 0.068 | 43 | 2.9 | Heating time: 6 min. Sliced 2 mm thick Repeated 3 times |
| Cabbage (Fried/Sautéed) |
3,739 | 0.18 | 50 | 9.0 | Heating time: 5 min. Cut 3 cm x 3 cm size Repeated 3 times |
| Asparagus (Fried/Sautéed) |
92 | 0.0020 | 400 | 0.8 | Heating time: 5 min. Cut 4.5 cm long Repeated 3 times |
| String
bean (Fried/Sautéed) |
417 | 0.0079 | 63 | 0.5 | Heating time: 6 min. Cut 4.5 cm long Repeated 3 times |
| Potato (Sautéed) |
507 | 0.028 | 463*2 | 13.0 | Heating time: 10 min. Half circle slice, 5 mm thick Reservation ways: room temperature/cooled Repeated 4 times × 2 ways of reservation |
※1 The AA content is average of the data on 2 min. and 7 min. ※2 The weight of reservation ways (room temperature or cooled) was estimated from FSCJ survey data.