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

by B. Holland (Editor), I.D. Unwin (Editor), David H. Buss

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.

160 pages, Paperback

First published January 1, 1991