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Diane Publishing Books
Composition of Foods: Breakfast Cereals: Raw, Processed, Prepared
Judith Spungen Douglass, Ruth H. Matthews & Frank N. Hepburn. Each page contains a complete nutrition profile for a single food item. Values are provided for refuse, energy, proximate composition, 9 minerals, 9 vitamins, including fatty acids, total saturated, monounsaturated, & polyunsaturated fatty acids, cholesterol, total phytosterols, & 18 amino acids. Appendices provide list of abbreviations, yields of cooked breakfast cereals, specific factors for calculating energy values, content of sugars in ready-to-eat breakfast cereals, & nutrient content of fluid milks. Charts & tables.
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