Vegetables, Herbs and Spices

Supplement to The Composition of Foods

B Holland, Ian Unwin, David Buss (Herausgeber)

Buch | Softcover

160 Seiten

1991
Royal Society of Chemistry (Verlag)
978-0-85186-376-4 (ISBN)

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This supplement to McCance and Widdowson's 'The Composition of Foods' presents extensive new analytical results on over 450 foods.

Vegetables, Herbs and Spices lists over 450 foods. The extensive new analytical results provide nutrient data for the wider variety of vegetable foods now eaten, including processed vegetables such as those canned and frozen, the increasingly popular 'exotic' vegetables like okra and mange-tout, and those cooked by modern methods such as stir-frying. Supplementary tables are included for fatty acid totals (for saturated, monounsaturated and polyunsaturated fats), new values for carotenoid fractions, and phytic acid, as well as a listing of taxonomic and alternative food names.

Introduction;

Methods;

Nutrient variability;

Potatoes;

Beans and lentils;

Peas;

Vegetables;

Herbs and Spices;

Fatty acid totals;

Phytic acid;

Carotenoid fractions;

Weight changes on preparation;

Alternative and taxonomic names;

Food index

Erscheint lt. Verlag	1.1.1991
Verlagsort	Cambridge
Sprache	englisch
Maße	189 x 246 mm
Gewicht	327 g
Themenwelt	Schulbuch / Wörterbuch ► Lexikon / Chroniken
	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Technik ► Lebensmitteltechnologie
ISBN-10	0-85186-376-0 / 0851863760
ISBN-13	978-0-85186-376-4 / 9780851863764
Zustand	Neuware