[Skip to Content]
[Skip to Content Landing]
December 1931

Tables of Food Values.

Arch Intern Med (Chic). 1931;48(6):1244. doi:10.1001/archinte.1931.00150070182025

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


This book of food tables should prove very useful to any one engaged in work on nutrition. It is written in a practical and concise form and includes recipes that enable the reader to know the formulas used in the computation of the foods listed.

The food tables are presented in the following manner: kind of food, measurement, weight, grams of protein, fat and carbohydrate, calories, mineral shares, vitamins, value as a source of bulk and acid and basic reactions.

First Page Preview View Large
First page PDF preview
First page PDF preview