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. 1980 Jun;34(3):189-223.
doi: 10.3109/09637488009143440.

The nutrient composition of some cooked dishes eaten in Britain: a supplementary food composition table

S J Wiles, P A Nettleton, A E Black, A A Paul

The nutrient composition of some cooked dishes eaten in Britain: a supplementary food composition table

S J Wiles et al. J Hum Nutr. 1980 Jun.

Abstract

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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