The nutrient composition of some cooked dishes eaten in Britain: a supplementary food composition table.
The nutrient content of 85 cooked dishes has been calculated using McCance and Widdowson's 'The composition of foods' (Paul & Southgate, 1978). The nutrients covered were energy, fat, protein, carbohydrates, ten minerals and 12 vitamins. Recipes for each dish and the factors used to estimate losses of water in cooking are included.
D003201:Computers; D003296:Cooking; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005504:Food Analysis; D008903:Minerals / Q000032:analysis; D009584:Nitrogen / Q000032:analysis; D006113:United Kingdom; D014815:Vitamins / Q000032:analysis; D014867:Water / Q000032:analysis
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D008903:Minerals; D014815:Vitamins; D014867:Water; D009584:Nitrogen