{"product_id":"nutritive-value-of-foods","title":"Nutritive Value of Foods","description":"\u003cp\u003eThis publication gives in tabular form the nutritive values for household measures of commonly used foods. It was first published in 1960; the last revision was published in 1991. In this revision, values for total dietary fiber have been added and phosphorus values have been removed. Values are reported for water; calories; protein; total fat; saturated, monounsaturated, and polyunsaturated fatty acids; cholesterol; carbohydrate; total dietary fiber; calcium; iron; potassium; sodium; vitamin A in IU and RE units; thiamin; riboflavin; niacin; and ascorbic acid (vitamin C). Data are from the U.S. Department of Agriculture Nutrient Database for Standard Reference, Release 13.\u003c\/p\u003e","brand":"BooksWholesale","offers":[{"title":"Paperback","offer_id":44232584265889,"sku":"9781365024023","price":36.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0462\/1120\/3233\/files\/1kmgnwrm-front-shortedge-384_da5f064f-6d73-454f-ada7-baa0551385b0.jpg?v=1718408857","url":"https:\/\/bookswholesale.myshopify.com\/products\/nutritive-value-of-foods","provider":"BooksWholesale","version":"1.0","type":"link"}