The Pacific Islands food composition tables
SECOND EDITION
by
Cecily Dignan
Barbara Burlingame
Shailesh Kumar
William Aalbersberg
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2004
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The Pacific Islands food composition tables by |
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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2004 |
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Tel.: (+39) 06 57051
Fax: (+39) 06 57053152
Internet: www.fao.org
The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
ISBN 92-5-105138-0
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© FAO 2004
A. STARCHY STAPLES
B. CEREALAND CEREALPRODUCTS
C. GREEN LEAVES
D. OTHER VEGETABLES
E. FRUITS
F. NUTS AND SEEDS
G. LEGUMES
H. FISH
J. SEAFOOD
K. MEAT AND POULTRY
M. MILK AND MILK PRODUCTS
N. EGGS
P. FATS AND OILS
Q. PROCESSED FOODS
R. MIXED COOKED DISHES
S. CONFECTIONERY
T. HERBS, SPICES, SAUCES
W. BEVERAGES
X. COCONUT PRODUCTS
Y. WILD ANIMALFOODS
APPENDIX I. ALCOHOLVALUES
APPENDIX II. KEYTO ABBREVIATIONS
APPENDIX III. RECOMMENDED DIETARY INTAKES
APPENDIX IV. RECIPES
APPENDIX V. FULLFOOD NAME
APPENDIX VI. FOOD INDEX