Description
Book SynopsisVegetables, 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 ContentsIntroduction; 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
