Food Values of Portions Commonly Used

The first edition of this book was published by Anna de Planter and Charles F. Church in 1937 and with newer knowledge has been revised and now the eleventh edition has enumerated. The food values of 4012 foods with reference to calories, protein, carbohydrates, fibres, fats, poly-unsaturated fatty acids, amino acids such as tryptophan, phenylalanine, leucine, isoleucine.