Fatty Acids

by Ministry of Agriculture, Fisheries and Food UK

• ISBN13: 9780854048199
• ISBN10: 0854048197
• Format: Paperback
• Copyright: 1999-01-01
• Publisher: Royal Society of Chemistry

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