Description

Book Synopsis
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.

Table of Contents
Introduction; Methods; Nutrient variability; Potatoes; Beans and lentils; Peas; Vegetables; Herbs and Spices; Fatty acid totals; Phytic acid; Carotenoid fractions; Weight changes on preparation; Alternative and taxonomic names; Food index

Vegetables Herbs and Spices

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    A Paperback by B Holland, Ian Unwin, David Buss

    £34.95

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      Book details

      Publisher Royal Society of Chemistry
      Published 1 January 1991
      ISBN-13 9780851863764
      978-0851863764
      ISBN-10 0851863760

      Description

      Book Synopsis
      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.

      Table of Contents
      Introduction; Methods; Nutrient variability; Potatoes; Beans and lentils; Peas; Vegetables; Herbs and Spices; Fatty acid totals; Phytic acid; Carotenoid fractions; Weight changes on preparation; Alternative and taxonomic names; Food index

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