In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B1 and B2, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers’ health.

Abstract
서 론
재료 및 방법
    1. 재료
    2. 볶음밥의열량, 일반성분, 총식이섬유및콜레스테롤함량
    3. 볶음밥의 수용성 및 지용성 비타민 함량
    4. 볶음밥의 무기질, 지방산 및 아미노산 함량
    5. 분석품질관리
    6. 통계처리
결과 및 고찰
    1. 다빈도 가공식품 중 볶음밥류의 열량, 일반성분 및 총식이섬유 함량 비교
    2. 다빈도 가공식품 중 볶음밥류의 수용성 및 지용성 비타민 함량 비교
    3. 다빈도 가공식품 중 볶음밥류의 무기질 함량 비교
    4. 다빈도 가공식품 중 볶음밥류의 지방산 및 아미노산함량 비교
요약 및 결론
References

• 정의환(충북대학교 식품생명공학과) | Ui-Hwan Jung (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 차승현(충북대학교 식품생명공학과) | Seung-Hyeon Cha (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 김병희(숙명여자대학교 식품영양학과) | Byung Hee Kim (Dept. of Food and Nutrition, Sookmyung Women’s University)
• 윤성원(고려대학교 대학원 보건과학과) | Sung-Won Yoon (Dept. of Public Health Sciences, Graduate School, Korea University)
• 김인환(고려대학교 바이오시스템의과학부) | In Hwan Kim (School of Biosystems and Biomedical Science, Korea University)
• 천지연(순천대학교 식품공학과) | Jiyeon Chun (Dept. of Food Science and Technology, Sunchon National University)
• 이기택(충남대학교 식품공학과) | Ki-Teak Lee (Dept. of Food Science and Technology, Chungnam National University)
• 김영화(경성대학교 식품응용공학부) | Younghwa Kim (School of Food Biotechnology and Nutrition, Kyungsung University)
• 신의철(경남과학기술대학교 식품과학부) | Eui-Cheol Shin (Dept. of Food Science, Gyeongnam National University of Science and Technology)
• 서동원(한국식품연구원 식품분석센터) | Dongwon Seo (Food Analysis Center, Korea Food Research Institute)
• 이삼빈(계명대학교 식품가공학과) | Sam-Pin Lee (Dept. of Food Science and Technology, Keimyung University)
• 이준수(충북대학교 식품생명공학과) | Junsoo Lee (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 장금일(충북대학교 식품생명공학과) | Keum-Il Jang (Dept. of Food Science and Biotechnology, Chungbuk National University) Corresponding author