Nutrients in foods
By: Gilbert A. Leveille, Mary Ellen Zabik, Karen J. Morgan.
Contributors: Leveille, Gilbert A., 1934-; Zabik, Mary Ellen, 1937-; Morgan, Karen J., 1945-
Publisher: Nutrition Guild
Published: 1983
Place of publication: Cambridge, Mass
Language: eng
Number of pages: 291
Subjects: Food -- Composition -- Tables.; Food analysis -- Tables.; Nutritive value -- Tables.
Description: Abstract: A compendium of nutrient tables on a wide variety of food and food varieties are presented for nutritionists, dietitians, and food scientists. The composition (weight, and content of water, calories, macronutrients, amino acids,vitamins, and minerals, including zinc, chlorine, magnesium, iodine and manganese) per average serving portionof over 2700 foods is provided, together with the percentages of the US RDA's of protein, vitamins, and minerals that the portion provides. Specific information forusing the tables, basic nutrient facts, and guidelines concerning factors affecting nutrient availability, the reliability of the tables, and related informational considerations also are included. Tables on the caffeine andalcohol content of selected foods, and on weights and measures are appended. (wz).
Notes: Bibliography: p. 33-35 (1st group)
Chiefly tables.