Vegetables, Herbs and Spices

By: B Holland (Editor), Ian Unwin (Editor), David Buss (Editor)

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Paperback | 1 December 1990 | Edition Number 5

At a Glance

Paperback
160 Pages

Dimensions(cm)
24.6 x 18.9 x 1.0

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$135.75

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"Vegetables, Herbs and Spices" is the latest supplement to McCance and Widdowson's "The Composition of Foods" and it provides a complete source of information on the nutrient content of vegetables, herbs and spices as consumed in the UK. It lists over 450 foods, more than trebling the number covered in the previous edition, completely revising the original data. The extensive new analytical results published in the new supplement also cover the wider variety of vegetable foods now eaten including additional types of common vegetables such as canned and frozen, the increasingly popular "exotic" vegetables like okra or mange-tout and new cooking methods such as stir-frying. The information is provided in tabular form and covers proximates, minerals and vitamins in the main tables, where coverage has been increased to include dietary fibre fractions, selenium, iodine and manganese. Supplementary tables are included for fatty acid totals for saturated, mono-unsaturated and poly-unsaturated fats; new values for carotenoid fractions; and phytic acid; as well as a listing of Latin and alternative food names to help users.

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