Key points are not available for this paper at this time.
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.
Wiles et al. (Tue,) studied this question.