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The Nutritive Value of Fruits, Vegetables and Nuts

JAMA. 1937;108(11):913-914. doi:10.1001/jama.1937.02780110061027.
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This is the third in a series of reports on the chemical composition of foods commonly eaten in Great Britain. Many of the methods used in the study of the carbohydrate content of foods (No. 135 in this series) and the chemistry of flesh foods and their losses in cooking (No. 187) were applicable to this study, but methods for the determination of carbohydrates, copper, total and phytin phosphorus, iron and potassium are briefly described and likewise certain modifications in the procedures for determining chlorine and sodium. Analyses are reported on forty-eight samples of fruit and on eighty-two of vegetables, with regard to total available carbohydrate, protein, fat, sodium, potassium, calcium, magnesium, iron, copper, phosphorus and chlorine. Nine varieties of nuts have been similarly analyzed, with the addition of figures for sucrose and starch separately and for "available" nonphytin phosphorus, on the assumption from previous work (McCance, R. A., and


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