Abstract
Nineteen main meal foods from cafeterias and six from households were analysed for sodium and potassium. Similar home‐cooked and commercially‐prepared foods did not differ in sodium contents, except for roast beef. In addition to salt, ingredients such as spreads, bottled sauces and stock cubes contributed sodium to the foods. Potassium levels were higher in four of the home‐cooked foods, possibly due to more conservative cooking methods and the use of potassium‐rich ingredients such as herbs.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
