Food Values of Portions Commonly Used, Volume 4J.B. Lippincott, 1942 - Food |
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Contents
Explanation of Table | |
Recommended Daily Allowances For Specific Nutrients | |
Fats | |
Copyright | |
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1/2 cup scant 100 serving 20 tbsp 30 I slice Acid Acid Base Acid Base grams Acid Base mg Acid grams mg Approximate Measure Gms Ascor ascorbic acid average serving B₁ Base grams mg Beans Beef Bread butter cake Cal-Ca Fe Campbell's 312 Cereal Cheese Chickory CHO Cal-Ca Gms Chocolate Cod liver oil Cornmeal Crackers diam Enriched Flour entire contents Fat CHO Cal-Ca Fe Gms Fiber Acid Acid fish flavin 1.U flavin I.U. micro Food Gms food values Food Vitamins Approx Food wt Gms Approximate Measure Gms Gms Heinz Hershey Bar juice 30 Kellogg's lettuce level tbsp loss meats medium fat medium pie milk Mineral and vitamin Mineral figures neutral neutral neutral Nico Nutrition ories Gms Pork Ribo riboflavin roast Sauce sherry glass small serving Sugar syrup thiamin tinic Fiber Acid Tomato vanilla Ice Veal vegetables vitamin D Vitamins Ascor Vitamins Thiam wheat