Food Values of Portions Commonly Used, Volume 4

Front Cover
J.B. Lippincott, 1942 - Food

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Contents

Explanation of Table
Recommended Daily Allowances For Specific Nutrients
Fats
Copyright

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Other editions - View all

Food Values of Portions Commonly Used, Volume 8

Snippet view - 1956
Food Values of Portions Commonly Used, Volume 9
Anna De Planter Bowes
Snippet view - 1963
Food Values of Portions Commonly Used

Snippet view - 1944
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Common terms and phrases

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

Bibliographic information

TitleFood Values of Portions Commonly Used, Volume 4
ContributorsAnna De Planter Bowes, Charles Frederick Church
PublisherJ.B. Lippincott, 1942
Original fromthe University of Michigan
DigitizedAug 18, 2008
  
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