| Edition |
Eightteenth edition. |
| Description |
xl, 452 pages ; 28 cm |
| Bibliography |
Includes bibliographical references (pages 403-411) and index. |
| Contents |
Main table for the nutrient content of foods: 1. Beverages. 2. Candy. 3. Cereals & grains, cooked. 4. Cereals, ready-to-eat. 5. Cheese & cheese products. 6. Creams & cream substitutes. 7. Deserts. 8. Eggs, egg dishes, & egg substitutes. 9. Entrees & meals. 10. Fast foods & restaurant foods. 11. Fats, oils, shortenings, and spreads. 12. Fish & seafood. 13. Flour & grain fractions. 14. Fruit & vegetable juices & juice drinks. 15. Fruits. 16. Grain-based snack foods. 17. Grain products. 18. Infant, junior, & toddler foods. 19. Meats. 20. Meats, luncheon & snack. 21. Meat substitutes & soy products. 22. Milks, milk beverages, & yogurt. 23. Nuts & seeds. 24. Poultry. 25. Salad dressings. 26. Sauces, gravies, & condiments. 27. Soups. 28. Spices, herbs, & flavorings. 29. Sugars, syrups, & other sweeteners. 30. Vegetables & vegetable dishes. 31. Miscellaneous food ingredients. 32. Special dietary foods -- |
|
Supplementary tables for the nutrient content of foods: Alcohol, ethyl (ethanol). Amines. Amino acids. Caffeine. Carotenoids. Dietary fiber components - lignin & pectin. Fatty acids. Flavonoids - anthocyanidins, flavan-3-ols, flavones, flavonols, & flavanones. Glutathione. Gluten. Minerals. Plant acids. Plant sterols. Purines. Sugar alcohols - mannitol & sorbitol. Sugars. Vitamins/Vitamin-like components. |
| Subject |
Nutritional Physiological Phenomena -- Tables.
|
|
Food -- Composition -- Tables.
|
|
Food Analysis -- statistics & numerical data -- Tables.
|
|
Nutritional Physiological Phenomena -- Tables.
|
| Added Author |
Spungen, Judith.
|
| Added Title |
Food values of portions commonly used |
| ISBN |
0781744296 |
|
