@article{oai:u-ryukyu.repo.nii.ac.jp:02003564,
 author = {外間, ゆき and 桂, 正子 and 東盛, キヨ子 and 新垣, 慶子 and 砂川, くるみ and Hokama, Yuki and Katsura, Masako and Higashimori, Kiyoko and Arakaki, Keiko and Sunagawa, Kurumi},
 issue = {29},
 journal = {琉球大学教育学部紀要 第二部},
 month = {Feb},
 note = {We have analyzed the composition of twelve different types of foods produced in Okinawa in order to assess their nutritional value.\n1. Selected portions of pork were chosen for analysis, taking into consideration the cuts of pork used in Okinawan cooking. Each cut of pork was considered independently, which is especially important in the case of san-mai-niku (uncured sidemeat with skin), which should be divided into the front/middle part and the rear part for the proper determination of the nutritional value. The rear part has less fat and more muscle and therefore contains more protein. Intestines also has a small quantity of fat and has low caloric value.\n2. As for seafood products, there was not much difference in the composition of the three products analyzed; however, those which were fried in oil were found to contain a little more fat and therefore had greater caloric value.\n3. Okinawan noodles were found to contain 54.0 percent water when sold; the water content increased to 61.7 percent after immersion in hot water.\n4. Yushi-dofu (wet tofu) contained more water than the other soybean products and less caloric value. Tofu fried in oil contained less water and a greater caloric value., 紀要論文},
 pages = {245--251},
 title = {食品成分に関する研究－沖縄県産の豚肉類，魚肉練製品，めんおよび大豆製品の一般成分－},
 year = {1986}
}