Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+32-466-90-21-62

Khalid NM

Nutrition Unit, Nutrition, Metabolism and Cardiovascular Research Centre, Level 3, Block C7, Institute for Medical Research, Complex National Institute of Health, No. 1, Jalan Setia Murni U13/52, Seksyen U13 Bandar Setia Alam, 40170 Shah Alam, Selangor, Malaysia

Publications
  • Research   
    Iodine Content of Malaysian Foods
    Author(s): Khalid NM*, Faridus N, Razak L. Abd, Sukardi NA, Rashed AA, Selamat R and Mohd Fairulnizal Md Noh

    Background: Iodine is an essential mineral that is important for human nutrition. Iodine content was determined in 138 Malaysian food samples using inductively coupled plasma-mass spectrometry. Method: The samples include 31 cereal products, 9 starchy root and tuber products, 4 legume products, 11 nut and seed products, 4 vegetables, 5 fruits, 22 sugar and syrup products, 3 meat products, 3 eggs, 7 fishes, 14 milk products, 11 oil and fat products, 1 beverage and 13 other food products. Up to six different brands were sampled from local supermarkets in the Klang Valley, Malaysia. Results: The results showed that the concentration of iodine in the Malaysian food samples varied according to food groups. The iodine values were found to be in range of 3.71-100.64 μg/100 g for cereal products, 8.78-53.50 μg/100 g for .. Read More»
    DOI: 10.35248/2155-9600.19.9.764

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