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

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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.

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Detail Information

Series Title

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Call Number

582.06 HOL

Publisher

SPH library : Royal Society of Chemistry;., 1991

Collation

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Language

English

ISBN/ISSN

978-0-851-86376-4

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

1st Ed

Subject(s)

Aliments Analyse\nAliments Composition\nCondiments

Specific Detail Info

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Statement of Responsibility

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Other version/related

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