Supplementary food composition table reports nutrient analysis of British cooked dishes, aiding dietary guidelines.
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.
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Wiles et al. (1980) studied this question.
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