McCance and Widdowson's The Composition of Foods

553 Pages·2002·2.806 MB·English

by  Food Standards Agency

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y 2013bs.rsc.or © Crown copyright.
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Published by The Royal Society of Chemistry, Cambridge and the Food Standards Agency, London.
The Royal Society of Chemistry is a registered charity (No. 207890).
For further information see the RSC website at www.rsc.org
This publication should be cited as follows:
Food Standards Agency (2002) McCance and Widdowson’s The Composition of Foods,
Sixth summary edition. Cambridge: Royal Society of Chemistry.
Reprinted 2004, 2006, 2008
Compiled by:
Mark A Roe, Institute of Food Research,
Paul M Finglas, Institute of Food Research
and
Susan M Church, Food Standards Agency
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McCance and Widdowson’s
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Compiled by
Food Standards Agency
and
Institute of Food Research
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Tel: [phone]; Fax: [phone]; E-mail: [email protected]
ISBN-0-85404-428-0
Photocomposed by Land & Unwin (Data Sciences) Ltd., Bugbrooke
Printed in the United Kingdom by Bookcraft Ltd
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CONTENTS
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55 Dedication vii
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9 Foreword to 6th Edition ix
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81 Foreword to 5th Edition xi
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Symbols and abbreviations used in the Tables 27
2.1 Cereals and cereal products 29
2.2 Milk and milk products 83
2.3 Eggs and egg dishes 125
2.4 Fats and oils 131
2.5 Meat and meat products 145
2.6 Fish and fish products 211
2.7 Vegetables 237
2.8 Herbs and spices 291
2.9 Fruit 297
2.10 Nuts 323
2.11 Sugars, preserves and snacks 333
2.12 Beverages 350
2.13 Alcoholic beverages 364
2.14 Soups, sauces and miscellaneous foods 379
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3. Additional tables
3.1 Phytosterols 403
3.2 Alternative ways of measuring dietary fibre 407
3.3 Carotenoid fractions 410
3.4 Vitamin E fractions 413
5 3.5 Vitamin K 417
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9 4.1 Analytical techniques used for the tables 425
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1-F Dedicated to
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97 Professor R A McCance (1898–1993)
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FOREWORD TO THE SIXTH EDITION
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1-F The Composition of Foods is widely acknowledged as the key reference tool for all
55 those who need to know the nutritional value of foods consumed in the UK, and
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73 for over 60 years it has proved invaluable to its many academic, professional and
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97 I therefore welcome this 6th summary edition, and am pleased that the Food
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y 2013bs.rsc.or foreword to the 5th edition of The Composition of Foods, reproduced overleaf.
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