Purine contents of soybean-derived foods and selected Japanese vegetables and mushrooms.
Nucleosides Nucleotides Nucleic Acids
; 27(6): 628-30, 2008 Jun.
Article
in En
| MEDLINE
| ID: mdl-18600517
ABSTRACT
Purine contents of soybean-derived food and various other Japanese foods were quantitatively determined by high-performance liquid chromatography (HPLC). Purine contents were as follows soybean-derived foods, 21.9-172.5 mg/100 g or 100 mL; Japanese vegetables, 2.3-171.8 mg/100 g; Japanese mushrooms, 9.5-142.3 mg/100 g. Since purine levels in these foods did not exceed 200 mg/100 g, we recommend that eating of them should be adopted and good dietary habits followed.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Purines
/
Vegetables
/
Agaricales
/
Soy Foods
/
Food Analysis
Country/Region as subject:
Asia
Language:
En
Journal:
Nucleosides Nucleotides Nucleic Acids
Journal subject:
BIOQUIMICA
Year:
2008
Document type:
Article
Affiliation country:
Japón