Nutritive Value of Foods

By U.S. Department of AgricultureRobin G ThomasSusan E Gebhardt, et al.

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, Release 13.

• Format: Paperback
• Language: English
• ISBN: 1365024024
• ISBN13: 9781365024023
• Release Date: April 2016
• Publisher: Lulu.com
• Length: 104 Pages
• Weight: 0.65 lbs.
• Dimensions: 0.2" x 8.5" x 11.0"