Nutritive Value of Foods

Nutritive Value of Foods

by United States Department of Agriculture, Susan E. Gebhardt, Robin G. Thomas

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Overview

Nutritive Value of Foods by United States Department of Agriculture, Susan E. Gebhardt, Robin G. Thomas

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.

Product Details

ISBN-13: 9781365024023
Publisher: Lulu.com
Publication date: 04/05/2016
Pages: 104
Sales rank: 352,736
Product dimensions: 8.10(w) x 10.70(h) x 0.30(d)

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