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Nutritive value of foods

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Gebhardt, Susan E., and Robin G. Thomas. 2002.
Nutritive Value of Foods. U.S. Department of
Agriculture, Agricultural Research Service, Home
and Garden Bulletin 72
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.
Keywords: ascorbic acid, calcium, calories,
cholesterol, dietary fiber, fatty acids, foods, iron,
niacin, nutrient composition, nutrient data,
potassium, protein, riboflavin, salt, sodium, total
fat, vitamin A

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English

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NONE

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Pernyataan Tanggungjawab

Susan E. Gebhardt

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