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Revised edition of tables of food composition especially useful for dietitians and metabolicians. Values for calories, carbohydrates, fat, protein, fiber, polyunsaturated fatty acids, 8 essential amino acids, minerals (Na, Ca, P, K, Mg, Fe) and vitamins (thiamine, niacin, riboflavin, ascorbic acid, and vitamins A and D). The new form of the tables with values for a particular food grouped above and below a horizontal line, may be confusing at first glance, and the authors' "Preface to the Ninth Edition" should be read for explanation.
E. J. H.
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Food Values of Portions Commonly Used.. Ann Intern Med. 1963;59:130. doi: 10.7326/0003-4819-59-1-130_1
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Published: Ann Intern Med. 1963;59(1_Part_1):130.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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