The bulletin of the Yamaguchi Medical School

Continued by:Medical Science & Innovation
EISSN:2758-5441

Back to Top

The bulletin of the Yamaguchi Medical School Volume 9 Issue 3
published_at 1962-09

On Japanese Foods -Report 4-

On Japanese Foods -Report 4-
Hirohata Ryozo
fulltext
347 KB
A020009000301.pdf
Descriptions
Certain cereal foods were examined and compared as to the biological value of their protein contents, and buck-wheat, barley, wheat and corn were found to vary in declining order of biological value. Certain marine products taken as food were also examined as to the biological value of their protein contents, and fish taken raw in the form of ”sashimi'', for which most Japanese have a great liking, was found to be of higher biological value than broiled or boiled fish. The absorption rate of many Japanese foods was determined on humans.