9780854048199

Fatty Acids

by
  • ISBN13:

    9780854048199

  • ISBN10:

    0854048197

  • Format: Paperback
  • Copyright: 1999-01-01
  • Publisher: Royal Society of Chemistry

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Supplemental Materials

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Summary

Fatty Acids is the latest supplement to McCance and Widdowson's The Composition of Foods and provides authoritative and evaluated data on 37 individual fatty acids for 522 foods consumed in the UK which are important sources of fat. The foods covered include cereals and cereal products, milk products and eggs, fats, oils, meat, poultry and meat products, fish and fish products, vegetables, herbs and spices, vegetable dishes, fruit, nuts, confectionery, preserves, snacks, beverages, soups and sauces. The fatty acid composition data are expressed in g per 100g of food in easy-to-read tables. The nutrient coverage includes total fat, total saturates, total cis and total trans mono- and polyunsaturates, with 13 individual saturated fatty acids, 14 monounsaturated fatty acids, 10 cis-polyunsaturated fatty acids, phytosterols and cholesterol. The data in Fatty Acids are compiled by the Ministry of Agriculture, Fisheries and Food, primarily from analyses commissioned as part of their Nutrient Surveillance Programme. Fatty Acids provides an important addition to the official UK food tables and essential data for professionals in food science and nutrition.

Table of Contents

Acknowledgements vii
Introduction
1(8)
Tables
Symbols and abbreviations
9(1)
Cereals and cereal products
10(28)
Milk and milk products
38(28)
Eggs and egg dishes
66(4)
Fats and oils
70(12)
Meat, poultry and game
82(20)
Meat products and dishes
102(28)
Fish and fish products
130(8)
Vegetables and vegetable dishes
138(8)
Fruit and nuts
146(4)
Preserves, confectionery and snacks
150(12)
Beverages and soups
162(4)
Sauces and dressings
166(7)
Appendices
Fatty acid Nomenclature
173(3)
Cholesterol
176(3)
Phytosterols
179(6)
References to tables 185(1)
Food index 186

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