On Japanese Foods　-Report 4-

On Japanese Foods　-Report 4-

Creators Hirohata Ryozo

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.

[ISSN]0513-1812

[NCID]AA00594272