Analysis of nutritional components and essential amino acids of Korean traditional porridge

Figures & data

Figure 1. Main ingredients for each porridge. (a) Chicken, garlic, egg, green onion, ginger and rice, which are ingredients used in the cooking of Chicken porridge; (b) Beef stomach, ginger and rice, which are ingredients used in the cooking of Uyang porridge; (c) Crucian carp, ginger, onion and rice, which are ingredients used for cooking carp porridge.

Table 1. Ingredients quantity.

Category	Chicken	Uyang	Carp
Water	600 ml	600 ml	600 ml
Rice	200 g	200 g	200 g
Main ingredients	60 g chicken	60 g beef stomach	60 g crucian carp
Minor ingredients	1 eggf	3 slices of ginger	2 slices of ginger
	2 slices of ginger	1 tablespoon of salt	2 slices of onion
	5 slices of garlic	1 tablespoon of soy sauce	1 tablespoon of soybean paste
	3 slices of green onion	1 tablespoon of red pepper paste	1 tablespoon of salt
	1 tablespoon of salt	1 tablespoon of black pepper	1 tablespoon soy sauce
	1 tablespoon of soy sauce		1 tablespoon of black pepper
Total weight	920 g	900 g	910 g

Table 2. Comparison of macronutrient components of traditional porridge.

Category	Chicken porridge^a	Uyang porridge^b	Carp porridge^c	F-value	p-value	Tukey’s test
Moisture (g/100 g)	77.25 ± 0.92	76.34 ± 0.9	80.1 ± 0.13	9,558.57	< .001	c> a > b
Crude fat (g/100 g)	4.30 ± 0.03	4.35 ± 0.04	2.76 ± 0.01	34,433.49	< .001	b> a > c
Crude protein (g/100 g)	10.2 ± 0.08	4.75 ± 0.02	4.59 ± 0.03	129,273.32	< .001	a> b > c
Carbohydrate (g/100 g)	7.77 ± 0.13	14.43 ± 0.18	12.24 ± 0.12	15,392.69	< .001	b> c > a
Crude ash (g/100 g)	0.48 ± 0.01	0.14 ± 0.01	0.31 ± 0.01	8,191.58	< .001	a> c > b
Calorie (Kcal/100 g)	110.58 ± 1.19	115.83 ± 1.03	92.16 ± 0.13	4,185.78	< .001	b> a > c

Table 3. Comparison of micronutrient composition of traditional porridge.

Category	Chicken porridge^a	Uyang porridge^b	Carp porridge^c	F-value	p-value	Tukey’s test
Vitamin B3(mg/100 g)	2.44 ± 0.07	0	0.37 ± 0.01	33,152.41	< .001	a> c > b
Vitamin B6(mg/100 g)	0	0	0	(-)	(-)	(-)
Vitamin B9(mg/100 g)	0	0	0	(-)	(-)	(-)
Vitamin C(mg/100 g)	0	0	0	(-)	(-)	(-)
Vitamin E(mg/100 g)	0	1.15 ± 0.01	0.45 ± 0.01	157,698.08	< .001	b> c > a
Fe(mg/100 g)	0.35 ± 0.01	0.24 ± 0.01	0.22 ± 0.01	1,352.29	< .001	a> b > c
Ca(mg/100 g)	15.91 ± 0.31	8.74 ± 0.02	8.99 ± 0.05	111,954.78	< .001	a> c > b
Na(mg/100 g)	52.68 ± 0.15	84.01 ± 0.13	40.69 ± 0.11	884,178.09	< .001	b> a > c

Table 4. Essential amino acids among the porridge.

Category	Chicken porridge^a (%)	Uyang porridge^b(%)	Carp porridge^c (%)	F-value	p-value	Tukey’s test
Iso-leucine	324.4 ± 0.41(10.2)	146.0 ± 0.75(10.9)	141.0 ± 1.04(9.8)	50,046.57	< .001	a> b > c
Leucine	639.3 ± 1.21(20.1)	335.6 ± 1.08(25.1)	318.8 ± 0.74(22.1)	164,171.23	< .001	a> b > c
Valine	359.6 ± 0.67(11.3)	171.7 ± 0.82(12.8)	166.6 ± 0.82(11.5)	59,831.12	< .001	a> b > c
Methionine	157.3 ± 0.64(4.9)	35.3 ± 0.84(2.6)	56.1 ± 0.82(3.9)	19,216.79	< .001	a> c > b
Phenyl alanine	353.3 ± 0.79(11.1)	182.8 ± 0.84(13.6)	186.8 ± 1.05(12.9)	58,951.63	< .001	a> c >b
Threonine	258.8 ± 0.79(8.1)	95.7 ± 0.67(6.4)	86.3 ± 0.83(5.9)	45,732.52	< .001	a> b > c
Tryptophan	148.4 ± 0.93(4.7)	36.5 ± 1.02(1.2)	39.2 ± 0.86(2.7)	32,237.29	< .001	a> c > b
Lysine	712.3 ± 1.64(22.3)	278.0 ± 1.82(20.8)	340.1 ± 1.46(23.5)	379,358.48	< .001	a> c > b
Histidine	232.5 ± 0.82(7.3)	87.9 ± 0.84(6.6)	11.1 ± 0.86(7.7)	246,688.36	< .001	a> b > c
Total EAAs	3,185.9(100)	1,339.5 (100)	1,445.8 (100)	51.56	< .001	a> b = c

Unit: mg/100 g.