Kirk, Ronald S. Pearson's Composition and Analysis of Foods. Includes information on procedures, tests, typical results, discussion of analyzing foods and additives. Many useful tables. The Corinne T. Netzer Encyclopedia of Food Values. Entries include foods listed alphabetically with accompanying values of calories, protein, total fat, saturated fat, cholesterol, sodium and fiber.
Separate section lists the vitamin content of foods.
An online rating and review guide for accurate nutrition information. Listed sites have been reviewed by nutritionists using criteria developed by the Tufts University Nutrition Navigator Advisory Board. Raw, Processed, Prepared. U.S. Dept. of Agriculture. Nutritive values of over 2000 items includes major components plus vitamins and minerals.