Vitamin Values of Foods in Terms of Common Measures
Elizabeth Margaretta Hewston · Rosemary Laughlin Marsh
Jan 1942 · U.S. Department of Agriculture
eBook
29
Pages
About this eBook
The tables in this publication were compiled to furnish average working values of the vitamin content of raw and cooked or processed foods in terms of International Units or, in the case of the vitamins for which International Unit values have not yet been established, in terms of actual weights. Consequently, the number of foods and number of vitamins are limited.
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