Mc Cance & Widdowson's The Composition of Foods Sixth Summary Edition provides authoritative & comprehensive nutrient data for over 1 200 of the most commonly consumed foods in the UK. This new summary edition which incorporates data from supplements published since the 4th & 5th Editions covers all food groups. In addition to new & previously unpublished data it
Includes:: updated information on key foods such as milk cheese bread breakfast cereals & meat & meat products. There are also new entries for many foods that have become popular in recent years such as fresh pasta & creme fraiche. Values for a wide range of nutrients (e.g. proximates vitamins inorganics non-starch polysaccharides & fatty acid totals) are provided. Additional tables cover phytosterols carotenoid fractions vitamin E fractions & for the first time vitamin K1 (phylloquinone) & AOAC fibre. Aimed at students & professionals in all food & health disciplines The Composition of Foods remains the essential handbook for those who need to know the nutritional value of foods consumed in the UK.