More vitamins and minerals with fewer calories
1978
Mulhauser, Roland A.
Abstract: Foods vary in the amount of nutrients theycontain. Variations may be due to maturity of the food,varieties of food grown in different places, lock-in(insoluable) minerals and nutrients lost in food preparation(paring or trimming) or cooking methods. Some nutrients areneeded more than others and some foods contain largequantities of both desirable and undesirable nutrients. Thelist, using an arbitrary method of scoring, shows only in ageneral way which foods are likely to be the most desirable.Greens, seafood and vegetables rank high on the list fornutrient values per one hundred calories. Tables listcaloric content, protein and carbohydrate content andmineral content of foods.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library