Bowes and Church's food values of portions commonly used. [electronic resource]

Chiefly tables.

Includes bibliographical references (p. 429-437) and index.

Nutrient content of food -- Beverages -- Candy -- Cereals, cooked or to be cooked -- Cereals, ready-to-eat -- Cheese & cheese products -- Chips, pretzels, popcorn & similar snack foods -- Cream & cream substitutes -- Desserts -- Eggs, egg dishes & egg substitutes -- Entrees & meals -- Fast foods -- Fats, oils & shortenings -- Fish, shellfish & crustacea -- Fruit & vegetable juices -- Fruits -- Grain fractions -- Grain products -- Infant formulas -- Infant, junior & toddler foods -- Meat analogues & meat analogue entrees -- Meats -- Meats, luncheon -- Milk, yogurt, milk beverages & milk beverage mixes -- Nuts, nut products & seeds -- Poultry -- Salad dressings -- Sauces, condiments & gravies -- Soups -- Special dietary foods -- Special dietary formulas, commercial & hospital -- Spices, herbs & flavorings -- Spreads (butter, margarine, mayonnaise, etc.) -- Sugars, syrups & other sweetners -- Vegetables, vegetable products & vegetable salads -- Miscellaneous.

(cont) Supplementary tables -- Amino acids -- Alcohol (ethanol) content of alcoholic beverages -- Biotin -- Caffeine -- Chewing gum, mints/candy & medications -- Gluten-containing & gluten-free grains & products -- Pectin -- Phytosterol -- Purine-yielding foods -- Salicylates -- Sugars -- Theobromine -- Vitamin D -- Vitamin E -- Vitamin E as alpha-tocopherol -- Vitamin K.