This update to "The Composition of Foods" provides new and extensive nutritional data composition for over 400 foods in the significant food group of meat, poultry and game, covering both raw and cooked foods, including lamb, pork, beef, veal, chicken, turkey, duck, grouse, goose, pheasant, pigeon, hare, rabbit, venison, heart, kidney, liver, oxtail, sweetbread and tongue. Easy-to-read tables provide composition data (per 100g of food) for up to 80 nutrients. The main tables list data for 42 nutrients and supplementary tables list individual fatty acids (expressed per 100g of total fatty acids), retinol fractions, and vitamin D fractions and purines for selected foods. There are also details on cooking methods, weight losses on cooking meats, a listing of taxonomic and alternative food names, and a food index.