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
 
Table of Contents

FAO
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ISBN 92-5-105138-0

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© FAO 2004


CONTENTS

1. FOREWORD

2. ACKNOWLEDGEMENTS

3. HISTORY

4. USERS’ GUIDE

5. REFERENCES

6. FOOD TABLES

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

7. APPENDIXES

APPENDIX I. ALCOHOLVALUES
APPENDIX II. KEYTO ABBREVIATIONS
APPENDIX III. RECOMMENDED DIETARY INTAKES
APPENDIX IV. RECIPES
APPENDIX V. FULLFOOD NAME
APPENDIX VI. FOOD INDEX

A-D
E-M
N-Z

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