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Diane Publishing Books
Nutritive Value of Foods (rev. ed.)
Susan E. Gebhardt & Robin G. Thomas
Susan E. Gebhardt & Robin G. Thomas. This publication gives in tabular form the nutritive values for household measures of commonly used foods. In this revision, values for total dietary fiber have been added & phosphorus values have been removed. Values are reported for water; calories; protein; total fat; saturated, monounsaturated, & polyunsaturated fatty acids; cholesterol; carbohydrate; total dietary fiber; calcium; iron; potassium; sodium; vitamin A in IU & RE units; thiamin; riboflavin; niacin; & ascorbic acid (vitamin C). Data is from the U.S. Dept. of Agriculture (USDA) Nutrient Database for Standard Reference, Release 13.
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