Sodium and Potassium Levels and Label Review Studies on Nigeria Spices

Jump To References Section

Authors

  • Toxicology Unit, Dept. of Pharmacology, College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus, Anambra State ,NG
  • Toxicology Unit, Dept. of Pharmacology, College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus, Anambra State ,NG
  • Toxicology Unit, Dept. of Pharmacology, College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus, Anambra State ,NG
  • Toxicology Unit, Dept. of Pharmacology, College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus, Anambra State ,NG
  • Toxicology Unit, Dept. of Pharmacology, College of Health Sciences, Nnamdi Azikiwe University, Nnewi Campus, Anambra State ,NG

Abstract

The downturn in the Nigerian economy and the consequent liberalization of trade led to the flooding of the Nigeria market with consumables ranging from pharmaceuticals to processed foods and food additives. This downturn has changed from meat based to vegetable laden meals and artificial spices have largely replaced natural spices.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Published

2000-05-01

How to Cite

Orisakwe, O. E., Diaka, C. E., Amilo, G. I., Afonne, O. J., & Ufearo, C. S. (2000). Sodium and Potassium Levels and Label Review Studies on Nigeria Spices. The Indian Journal of Nutrition and Dietetics, 37(5), 146–150. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6979

Issue

Section

Original Articles