Vegetables, Herbs and Spices: Supplement to The Composition of Foods

by B Holland (Editor), Ian Unwin (Editor), David Buss (Editor)

Overview

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.

Product Details

ISBN-13:	9780851863764
Publisher:	RSC
Publication date:	01/01/1991
Edition description:	5th ed.
Pages:	160
Product dimensions:	7.45(w) x 9.70(h) x (d)

Table of Contents

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

Editorial Reviews

The fifth supplement to the fourth edition of McCance and Widdowson's The Composition of foods (1978), updating and expanding the information to account for changes in food composition and newer analytic methods. Drawn from the UK National Nutrient Databank maintained by the Ministry of Agriculture, Fisheries, and Food, and the Royal Chemistry Society. The tables show the amount of water, nitrogen, protein, fat, carbohydrates, energy value, starch sugars, and fibers for hundreds of foods cooked and processed in various ways. Acidic paper. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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