Répertoire général des aliments - Table de composition

Food Composition Table. 2nd Edition, Revised and Fully Updated

by Jean-Claude Favier (writer), Jayne Ireland (writer), Carole Toque (writer), Max Feinberg (writer)
january 1995
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Abridged version of the French nutrient data bank REGAL, developed by the Centre Informatique sur la Qualité des Aliments (CIQUAL). The new composition table has been enhanced (the number of food products has been increased from 572 to 800) and improved (fewer missing values and greater reliability) with respect to the 1991 publication. In addition, the table describes the food items using the international food indexing systems LanguaL and presents lists of noteworthy foods in terms of energy or nutritional value. A demonstration diskette makes it possible to consult the REGAL database.

Table of contents

Liste des aliments / List o f f o o d s Vil
1. Introduction
1.1 Avertissement / Foreword XVII
1.2 Organisation générale / Structure ofthe tables XXI
2. Tables de Composition / Tables
Céréales et pâtes alimentaires Cereals and pasta 1
Boulangerie-viennoiserie Breads and rolls 23
Pâtisserie et biscuits , Pastry and biscuits 37
Céréales pour petit déjeuner Breakfast cereals 68
Produits laitiers et desserts lactés Milk and milk products 76
Fromages Cheeses 132
OEufs et dérivés Eggs and egg products 184
Corps gras Fats and oils 193
Viandes Méats 216
Volailles et gibiers Poultry and game 260
Abats Offals 285
Charcuterie et salaisons Méat products 310
Poissons et batraciens Fish and batrachians 359
Crustacés et mollusques Shellfish and molluscs 444
Légumes Vegetables 465
Légumes secs Légumes 554
Pommes de terre et apparentés Starchy vegetables 569
Fruits Fruits 580
Graines oléagineuses et châtaignes Nuts and seeds 645
Sucres et dérivés Sugars and confectionery 664
Boissons non alcoolisées Non-alcoholic beverages 679
Boissons alcoolisées Alcoholic beverages 717
Plats composés Mixed dishes 742
Entrées et casse-croûte Salads and sandwiches 762
Soupes Soups 785
Condiments et sauces Condiments and sauces 795
3. Annexes / Appendices
Annexe 1. LanguaL : un langage international pour la description structurée des
aliments / an international language for the structured description of foods 829
Annexe 2. Energie CEE / Energy ofthe CEC Directive on nutrition labelling 835
Annexe 3. Aliments les plus remarquables / Noteworthy foods
Classement des aliments par valeur énergétique / Foods classed by energy 853
Aliments les plus riches en protéines / High protein foods 855
Densité nutritionnelle en protéines / Protein with respect to energy 856
Aliments les plus riches en fibres / Foods hch in fibre 857
Teneur en fibres rapportée à l'énergie/ Fibre with respect to energy 858
Aliments les plus riches en potassium / Foods hch in potassium 859
Aliments les moins riches en potassium / Foods poor in potassium 860
Aliments les plus riches en sodium / Foods hch in sodium 861
Aliments les plus riches en calcium I Foods rich in calcium 862
Aliments les plus riches en magnésium I Foods rich in magnésium 863
Aliments les plus riches en fer/ Foods rich in iron 864
Aliments les plus riches en vitamine C / Foods rich in vitamin C 865
Densité nutritionnelle en vitamine C / Vitamin C with respect to energy 866
Aliments les plus riches en folates / Foods rich in folie acid 867
Densité nutritionnelle en folates / Folie acid with respect to energy 868
Annexe 4. Table de correspondance des aliments des éditions 1991 et 1995 /
Correspondence offoods in the composition tables of 1991 and 1995 869
Annexe 5 Manuel d'utilisation du logiciel REGAL_micro pour Windows Version 1.0....873
4. Index
Index des noms français 883
Food Index 891



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Language(s): French

Publisher: Inra

Edition: 2th edition

Published: 1 january 1995

Reference eBook [PDF]: 01315NUM

EAN13 eBook [PDF]: 9782759205752

Interior: Black & white, Two-colour

Pages count eBook [PDF]: 930

Size: 32 Mo (PDF)