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Nutritive Value of Foods
Susan E. Gebhardt
(Author)
·
Robin G. Thomas
(Author)
·
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· Paperback
Nutritive Value of Foods - Department of Agriculture, United States ; Gebhardt, Susan E. ; Thomas, Robin G.
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Synopsis "Nutritive Value of Foods"
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, Release 13.
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The book is written in English.
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