Cereals and cereal products
Milk and milk products
Eggs and egg dishes
Fats and oils [Introduction]
Fats and oils
Meat and meat products
Fish and fish products
Vegetables [Introduction]
Vegetables
Herbs and spices
Fruit [Introduction]
Fruit
Nuts and seeds [Introduction]
Nuts and seeds
Sugars, preserves and snacks
Beverages [Introduction]
Beverages
Alcoholic beverages [Introduction]
Alcoholic beverages
Soups, sauces and miscellaneous foods
Carotenoid Fractions
Vitamin E Fractions
Vitamin K
The Appendices [Title Page]
Analytical Techniques Used for the Tables
Edible Conversion Factors and Calculation of Nutrient Content for Foods ‘As Purchased’ or ‘As Served’
Cooked Foods and Dishes
Recipes
Alternative and Taxonomic Names
References
Food Index
Publication details
http://dx.doi.org/10.1039/9781849737562About this book
McCance and Widdowson's The Composition of Foods Seventh Summary Edition provides authoritative and comprehensive nutrient data for over 1,200 of the most commonly consumed foods in the UK. This new summary edition, which incorporates data from supplements published since the 5th and 6th Editions, covers all food groups. In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products. There are also new entries for many foods that have become popular in recent years, such as fresh pasta and creme fraiche. Values for a wide range of nutrients (e.g. proximates, vitamins, inorganics, non-starch polysaccharides, and fatty acid totals) are provided. Additional tables cover phytosterols, carotenoid fractions, vitamin E fractions and, for the first time, vitamin K1 (phylloquinone) and AOAC fibre. Aimed at students and professionals in all food and health disciplines, The Composition of Foods remains the essential handbook for those who need to know the nutritional value of foods consumed in the UK.
Author information
McCance and Widdowson's The Composition of Foods Seventh Summary Edition provides authoritative and comprehensive nutrient data for over 1,200 of the most commonly consumed foods in the UK. This new summary edition, which incorporates data from supplements published since the 5th and 6th Editions, covers all food groups. In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products. There are also new entries for many foods that have become popular in recent years, such as fresh pasta and creme fraiche. Values for a wide range of nutrients (e.g. proximates, vitamins, inorganics, non-starch polysaccharides, and fatty acid totals) are provided. Additional tables cover phytosterols, carotenoid fractions, vitamin E fractions and, for the first time, vitamin K1 (phylloquinone) and AOAC fibre. Aimed at students and professionals in all food and health disciplines, The Composition of Foods remains the essential handbook for those who need to know the nutritional value of foods consumed in the UK.