The nutrient composition of some cooked dishes eaten in Britain: a supplementary food composition table

The nutrient content of 85 cooked dishes has been calculated using McCance and Widdowson's 'The composition of foods' (Paul & Southgate, 1978). The nutrients covered were energy, fat, protein, carbohydrates, ten minerals and 12 vitamins. Recipes for each dish and the factors used to estimate losses of water in cooking are included.