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Composition of foods : vegetables and vegetable products : raw, processed, prepared


Author:
Haytowitz, David B., Matthews, Ruth H., United States, Department of Agriculture, and Nutrition Monitoring Division
Source:
USDA
Year:
0000
Subject:
Vegetables, Composition, and Tables
Abstract:
Abstract: A comprehensive compendium of nutrient data tablescovering 470 vegetables and vegetable products ranging from alfalfa seeds to yellow beans represents the eleventh expansion and revision of the food group composition tables published in the 1963 Agriculture Handbook No. 8 ("Composition of Foods...Raw, processed, prepared"). This compendium is provided in looseleaf form with the vegetablesarranged alphabetically. Each page contains the nutrient profile of a single food item on a 100 g portion basis and on an edible 1 pound portion of the food as purchased. Values are provided for energy, approximate composition (water, protein, fat, carbohydrate, ash, and crude fiber andinsoluble dietary fiber, as determined byneutraldetergent fiber method when available), 9 minerals, 9 vitamins, individual fatty acids, total saturated, monounsaturated, and polyunsaturated fatty acids, cholesterol, total phytosterols, 18 amino acids, and refuse. (WZ)
Format:
vi, 502 p. (loose-leaf) ; 30 cm. --
Language:
English
Publisher:
USDA, Human Nutrition Information Service and for sale by Supt. of Docs.
Series:
Agriculture handbook (United States. Dept. of Agriculture) ; no. 8-11
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/CAT85825390