Commodity fact sheets
Publisher: USDA, Food and Nutrition Service
Published: 1986
Place of publication: Alexandria, Va.?
Language: eng
Subjects: Products and commodities; Nutrition; USDA; Quantity food preparation; Recipes; Cooking
Other titles: Facts about USDA commodities.
Description: Abstract: A series of fact sheets describing U.S. Department of Agriculture (USDA) commodities and quantity recipes that accompany each commodity are assembled in this reference manual from the Nutrition and Technical Services Division of USDA. Commodities fall into the following categories: meat/meat alternatives, vegetables and fruits, bread/bread alternatives, and other foods. Fact sheets include information about product ingredients, pack size, yields, uses, storage, nutritional value (protein, carbohydrate, fat, iron, Vitamin A, Vitamin C, thiamin, riboflavin, niacin, sodium, potassium, calcium, phosphorus), and preparation. Quantity recipes have been tested in USDA laboratories and are appropriate for use in the National School Lunch Program. Commodities and recipes are identified in a table of contents alphabetically by food group category.
Notes: Running title: Facts about USDA commodities.