OSHIMA, K

1905. A DIGEST OF JAPANESE INVESTIGATIONS ON THE

nutrition of man. U. S. Dept. Agr., Off. Expt. Stas. Bui. 159, 224 p.

Pian, J. H. C.

1930. BIOLOGICAL value of the proteins of mung bean, peanut, and bean curd. Chinese Jour. Physiol. 4 : 431-436.

Piper, C. V., and Morse, W. J.

1923. the soybean. 329 p., illus. New York.

Saiki, T.

1925. nutrition. 313 p., illus. Tokyo, Japan. (Printed only in Japanese.)

Saiki; Higuchi, T. ; Kondo, M; and Matsuzawa, K.

1931. THE CHEMICAL ANALYSIS OF FOOD IN JAPAN. 286 p.

Tokyo, Japan.

Sherman, H. C. 1924. food products. Ed. 2, rev. and enl., 687 p., llus. New York.

Shimodo, Y. ; Fujimaki, Y. ; Matsumuro, H.; and Saiki, S.

1926. VITAMIN CONTENT OF JAPANESE, FOOD MATERIAL. In

Progress of the Science of Nutrition in Japan, p. 343-359. (League of Nations Pubs. 3. With an introduction by Tadasu Saiki.)

Smith, S. L.

1929. vitamins in food materials. U. S. Dept. Agr. Circ. 84, 55 p., illus.

1931. A comparison of the dietry properties of "soybean milk" and cow's milk. Chinese Jour. Physiol. 5 : 353- 362, illus. (In English. Summary in Chinese, p. 362.)

Winter, O. B.

1931. report on plants. Jour. Assoc. Off. Agr. Chem. 14: 216-221, illus.

Miller, C. D., and Abel, M. G. 1933. adsorption of vitamin b (b2) by plant tissue, i. adsorption of vitamin b (bx) by brassica chinensis when pickled with salt and rice bran. Jr. Biol. Chem. 100:731-735.

COMPOSITION OF SOME JAPANESE FOODS USED IN HAWAII

At the Hawaii station the nutritive constituents of some Japanese foods were determined by methods outlined by the Association of Offi- cial Agricultural Chemists (1), the calcium and the phosphorus being determined volumetrically. Iron was determined by the ferric thiocy- anate colorimetric method (17, p. £16). The food samples were bought direct from the shops manufacturing the products, with the exception of hukusai, which was prepared in the laboratory. The edamame were bought on the open market at the stage of maturity usually desired by the Japanese for this product. The beans, which were tender and of a fresh green color, similar in appearance to young lima beans were boiled in the pods for 20 minutes, removed from the pods, and dried for analysis.

The figures given for kirazu, konnyaku, natto, and tofu are averages of the analyses of two separate samples obtained from different sources. The figures for kogi, miso, tonyu, and edamame are averages of dupli- cate analyses on single samples. The figures for hukusai represent the average of analyses on two separately prepared lots of cabbage.

The figure for carbohydrates for foods analyzed in Honolulu are calculated by difference. Dr. Saiki states that carbohydrates given in their analyses were determined by Bertrand's method.

The figures given by Saiki and coworkers for CaO, P2Os, and Fe2 03, have been recalculated as Ca, P, and Fe, to conform to the more general American usage. All other figures are quoted exactly.

Table 1 gives the nutritive constituents and mineral elements and the gram weight per 100 calories of some Japanese foods.

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