This reference provides information on every type of nutrient, including carbohydrate, fats, proteins, lipids, water and electrolytes, minerals and trace elements, and fat-and water-soluble vitamins. Entries examine food themselves, as well as nutritional contents, chemical and biochemical structures and metabolic pathways. The text is enhanced with tables, formulae, diagrams, and illustrations. A system of cross references illustrate the relationships of additives, natural toxins and food processing to health and disease. The entries: present detailed caloric and nutrient information on individual foods, including garins, pulses, nuts, seeds,vegetables, meats, fish, eggs, dairy products, oils and fats, herbs, spices, and beverages. This book should be of interest to nutritionists; dieticians; students in these areas; chemists and biochemists.