NutriArchives: Sausages & Luncheon Meats MedRat NutriArchives "Sausages and Luncheon Meats" is a Web-based food composition reference desk covering all food items based on USDA National Nutrient Database for Standard Reference SR20
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NutriArchives: Sausages & Luncheon Meats Ranking & Summary

NutriArchives: Sausages & Luncheon Meats Tags

reference system reference reference compiler Website Reference remove reference reference tone log reference reference manager manage reference create reference reference library reference list file reference nutrient composition nutrient word reference language reference reference viewer reference content food database food nutrient reference book Nutrient Database reference guide reference remover Geo Reference reference generator reference find VBScript reference find XSL reference find reference material Path Reference different reference frames Programming Reference add reference-counting store reference create reference database reference station web based help desk reference file text reference webpage reference wikicode reference update attachment reference component reference circuit reference symbol reference reference implementation dynamic reference Harvard Reference html reference reference style reference text database reference reference files reference resource

NutriArchives: Sausages & Luncheon Meats Description

MedRat NutriArchives "Sausages and Luncheon Meats" is a Web-based food composition reference desk (one of the world?s largest collections of nutritional composition Web documents) presents thousands of carefully created Web documents on food composition based on the USDA National Nutrient Database for Standard Reference (SR) that is the major source of food composition data in the United States. It provides the foundation for most food composition databases in the public and private sectors. These pages are based on on Release 20 (SR20), contains data on all food items with >40 important food components (nutrients). SR20 includes composition data for all the food groups and nutrients published in the 21 volumes of Agriculture Handbook 8 (U.S. Department of Agriculture). The food components included are ash, calcium (Ca), carbohydrate, ?-carotene, ?-carotene, cholesterol , choline, copper (Cu), ?-cryptoxanthin, food energy , monounsaturated fatty acids, saturated fatty acids, poly unsaturated fatty acids, dietary fibers, folate (DFE), folate (total), folate, folic acid, iron (Fe), Lutein+Zeaxanthin, lycopene, magnesium, manganese, niacin, pantothenic acid, phosphorus, potassium (K), protein, Refuse (%), Retinol ?g (vitamin A), Selenium (Se), Sodium (Na), Sugars, Thiamin (vitamin B1), vitamin A IU, vitamin A (?gRAE) , vitamin A ?g (retinol), vitamin B12, vitamin B2 (riboflavin) , vitamin B6 (pyridoxine), vitamin C (ascorbic acid), vitamin E (?-tocopherol), vitamin K, water, and zinc (Zn).

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