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This convenient reference guide contains the nutritional facts on hundreds of food items. Items are numbered with a measurement of the edible portion of the food; statistics are given for weight, water percentage, calories, protein, total fat, saturated fat, mono-unsaturated fat, poly-unsaturated fat, cholesterol, carbs, fiber, calcium, iron, potassium, sodium, thiamin, riboflavin, Vitamin A, Niacin, and ascorbic acid. Arranged by food types, students will easily be able to look up beverages, vegetables, meats, soups and saucses, sweets, dairy and other types of food. 95 indexed pages, paperback.
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