Ash is an inorganic material, used to describe the non-combustible elements left over when your body burns up the food you eat. It’s not added to foods. Ash can include both compounds with essential minerals, such as calcium and potassium, and toxic materials, such as mercury.
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Ash Is Residue
Ash refers to any inorganic material, such as minerals, present in food. It is called ash because it is the residue that remains after heating. When water and organic material such as fat and protein have been removed. (source 🗗)
Ash can include both compounds with essential minerals, such as calcium and potassium, and toxic materials, such as mercury.
Ash Is Not Added To Foods
Ash is not something that is added to foods. Ash represents the total mineral content in foods. Determining the ash content may be important for several reasons.
It is part of proximate analysis for nutritional evaluation, and it is an important quality attribute for some food ingredients. Also, ashing is the first step in the preparation of a sample for specific elemental analysis. (source 🗗)
Ash contents of fresh foods rarely exceed 5%, although some processed foods can have ash contents as high as 12%, for instance, dried beef. (