Vegetables, Herbs and Spices

Discover the fascinating world of nutrition with "Vegetables, Herbs and Spices" by B. Holland. Published by the Royal Society of Chemistry in 1991, this insightful reference work spans 160 pages, offering a comprehensive supplement to the renowned "The Composition of Foods" by McCance and Widdowson. In this essential guide, you will find extensive analytical results on over 450 foods, including vegetables, herbs, and spices, providing valuable information for anyone interested in food science, dietetics, and nutrition.

This book is perfect for researchers, students, and professionals in the field of food and beverage technology. With its clear presentation of data and focus on the chemistry behind these essential components of our diet, "Vegetables, Herbs and Spices" serves as an invaluable resource for understanding food composition and enhancing culinary knowledge. Dive into this informative work and elevate your understanding of the flavors and nutritional value that vegetables, herbs, and spices bring to our meals!