Nutritive Value of Foods | Accra Metropolitan University

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Nutrition

Nutritive Value of Foods

Susan E. Gebhardt and Robin G. Thomas - Personal Name;

This publication gives in tabular form the nutritive values for household measures of commonly used foods. It was first published in 1960; the last revision was published in 1991. In this revision, values for total dietary fiber have been added and phosphorus values have been removed. Values are reported for water; calories; protein; total fat; saturated, monounsaturated, and polyunsaturated fatty acids; cholesterol; carbohydrate; total dietary fiber; calcium; iron; potassium; sodium; vitamin A in IU and RE units; thiamin; riboflavin; niacin; and ascorbic acid (vitamin C). Data are from the U.S. Department of Agriculture Nutrient Database for Standard Reference

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Series Title: Nutritive Value of Foods
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Publisher: Maryland : ., 2002
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Language: English
ISBN/ISSN: -
Classification: NONE
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Subject(s): Nutrition
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