Whole Food Facts: The Complete Reference Guide

This book has been my food bible for many years and I continue to consult it regularly. With detailed info on everything from adukis to zucchini, I learned how to prepare squash and beans with this book, and discovered unconventional grains such as quinoa. It was invaluable when my husband needed to find high-potassium foods. My mom was recently put on a very restrictive diet and this book contains nutritive content that's difficult to find elsewhere: potassium, phosphorus, sodium, protein, and calorie content for hundreds of whole foods. It wouldn't be an exaggeration to call this book a lifesaver!

I bought this book when I became a vegetarian in 1996 (when it was first published.) It was basically my bible while I completely changed my diet. It helped me know where to get my protein, calcium, vitamin B, etc., since I had stopped eating meat and dairy. I highly recommend it for anyone who wants to know what nutritional value particular foods have. How many of you know that turnips are high in vitamin C and calcium? The only reason I didn't give it 5 stars is because it is now 2007 and some information is outdated. For example, there is nothing on apple cider vinegar, and I have seen a lot of literature on it's extraordinary nutritional value. However, I still use this book today, and think it is an excellent resource for basic information.

This book is packed with ideas of how to incorporate whole foods into your life. You will be glad you bought it!

I really enjoyed reading Whole Food Facts- The Complete Reference Guide by Evelyn Roehl. This is a very well written and informative book. It speaks to Dairy Products, Fats and Oils, Fruits, Grains, Legumes, Nuts and Seeds, Sweeteners, Vegetables, Other Foods, Types of Diets, and the Value of Nutrients and Food Supplements. It explains WHAT they are, HOW your body uses them, How Nutritious are the Specific Foods. Sometimes the Book explains how to USE and STORE certain types of food and explaines the different types of a certain food, such as Fats and Oils. It further addresses the Vitamins found in each type if food and some additatives. It provides a guide for how long you can store fruit and the peak season of availability of the fruit. Toward the end, there is a section on Vitamins and their uses in the body that I found extremely interesting. It also recommended amounts needed for good health. I am very glad I bought this book as it is a great reference book. It even tells me how to prepare a few foods- not receipes, just preparation.

Gives information about the foods we eat our whole lives yet may not know what they are, how they're gotten, or how they're processed. An easy to read book for any level. Includes recipes which are also easy. Would be great as a reference book for your library