Korean J Nutr.  2008 Jul;41(5):428-438.

Choline Contents of Korean Common Foods

• Cho H
• Na J
• Jeong H
• Chung Y

Abstract

Choline is important for normal membrane function, acetylcholine synthesis and methyl group metabolism. In this study, 185 food items customarily eaten by Koreans were selected from the data of the 2001 Korean National Health and Nutrition Survey and analyzed on the total choline content of the foods using enzymatic method of choline oxidase. Foods with high choline concentration (mg/100 g) were listed in sequence of quail egg (476.04 mg), dried squid (452.42 mg), beef liver (427.16 mg), pork liver (424.92 mg), tuna canned in oil (414.44 mg), boiled and dried anchovy (381.30 mg), dried Alaskan pollack (378.88 mg), chicken egg (309.88 mg), chicken liver (259.38 mg), soybean (238.62 mg), French bread with garlic (193.18 mg) and barley (183.73 mg). From this result, it is shown that dried fishes, prepared fishes, livers, eggs, pulses and cereals might be categorized as high choline food. Citron tea and green tea showed low choline content below 1 mg. Vegetables and fruits were also categorized into low choline food. No choline was detected in red pepper powder, beer, soju, soybean oil and corn oil out of foods analyzed in this study. Further study is required for analytic procedure of the foods of which results are inconsistent with USDA's data such as rice and wheat flour.

Keyword

food composition; choline; Korean common food

MeSH Terms

Acetylcholine
Alcohol Oxidoreductases
Beer
Bread
Capsicum
Edible Grain
Chickens
Choline
Corn Oil
Decapodiformes
Eggs
Fishes
Fruit
Garlic
Hordeum
Liver
Membranes
Nutrition Surveys
Ovum
Oxidoreductases
Quail
Soybean Oil
Soybeans
Tea
Triticum
Tuna
Vegetables
Acetylcholine
Alcohol Oxidoreductases
Choline
Corn Oil
Oxidoreductases
Soybean Oil
Tea