Nutritive Value of Foods

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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

Statement of Responsibility

Author(s)

Susan E. Gebhardt and Robin G. Thomas - Personal Name

Edition

Call Number

ISBN/ISSN

Subject(s)

Nutrition

Classification

NONE

Series Title

Nutritive Value of Foods

GMD

Nutrition

Language

English

Publisher

Publishing Year

2002

Publishing Place

Maryland

Collation

Specific Detail Info

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