Guest guest Posted September 13, 2004 Report Share Posted September 13, 2004 We, too, hand calculate every meal. This being our third go-round on the diet, we've always relied on the most current version of " Bowes & Church's Food Values of Portions Commonly Used; " a real 'bible' for dieticians. It does contain food values for alot of processed, packaged foods (which we don't use) but has really detailed info about all foods. For example: Cauliflower 50 g raw: 2.5 g CHO, .7 g PRO, .1 g FAT 62 g boiled: 2.9 g CHO, 1.2 g PRO., .1 g FAT (It goes on to give Frozen Cauliflower values, as well as processed Cauliflower Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 I would think that that would be a very good source of information. Does it comment on the cooking procedures at all? Bill tflourie@... wrote: > We, too, hand calculate every meal. This being our third go-round on the > diet, we've always relied on the most current version of " Bowes & Church's Food > Values of Portions Commonly Used; " a real 'bible' for dieticians. It does > contain food values for alot of processed, packaged foods (which we don't use) > but has really detailed info about all foods. > > For example: > Cauliflower > 50 g raw: 2.5 g CHO, .7 g PRO, .1 g FAT > 62 g boiled: 2.9 g CHO, 1.2 g PRO., .1 g FAT > > (It goes on to give Frozen Cauliflower values, as well as processed > Cauliflower > This book is readily available on amazon... > Hope the info helps someone out there... > Tracey > > > Quote Link to comment Share on other sites More sharing options...
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