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The nutrient composition of some cooked dishes eaten in Britain: a supplementary food composition table.
Journal of Human Nutrition 1980 June
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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