Fruit and Nuts

Discover the essential guide to understanding the nutritional value of fruits and nuts with Fruit and Nuts by HOLLAND. Published by the Royal Society of Chemistry in 1992, this comprehensive reference book spans 144 pages and lists over 350 different foods, providing an extensive overview of their nutritional content. This updated edition expands upon the previous The Composition of Foods 5th Edition, making it an invaluable resource for professionals in dietetics, nutrition, food science, and food biotechnology. Whether you're a researcher, a student, or simply someone interested in healthy eating, this book is designed to enhance your knowledge of food and beverage technology. Embrace the world of nutrition with this authoritative guide and make informed dietary choices.