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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.
Food Values of Portions Commonly Used.. Ann Intern Med. 1963;59:130. doi: https://doi.org/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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