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Nutritive Values of Fruits and Vegetables

United Fresh Fruit and Vegetable Association

出版	UFFVA, 1978
URL	http://books.google.com.hk/books?id=Pt5GGwAACAAJ&hl=&source=gbs_api

註釋

Food composition tables provide data on water content, food energy (calories), and 15 components of 97 fruits and vegetables, based on the USDA Agricultural Handbook 8. Data on 100 grams (3.5 ounces) edible portions of fresh, frozen, canned, or dried fruits and vegetables. Comparisons of nutrients in one commodity with another can be made. Nutrients of different forms of the same commodity can be compared. Comparisons must take processing, additives, cooking losses, and state of the food. Maximum nutrients are found in almost all cases in the fresh, raw form of fruits and vegfetables. Cooking and processing reduces nutrients.