Food--Composition
This is a sourced subject-directory page. Its presence does not mean a factual answer has been researched, or that the subject is a proven knowledge gap.
Names and connections
Chemistry of food; Food chemistry; Food, Chemistry of; Food--Chemistry
- Narrower: Food--Calcium content
- Narrower: Food--Caloric content
- Narrower: Food--Carbohydrate content
- Narrower: Food--Cholesterol content
- Narrower: Food--Estrogen content
- Narrower: Food--Fat content
- Narrower: Food--Fiber content
- Narrower: Food--Gluten content
- Narrower: Food--Iron content
- Narrower: Food--Mineral content
- Narrower: Food--Phosphorus content
- Narrower: Food--Polysaccharide content
- Narrower: Food--Potassium content
- Narrower: Food--Protein content
- Narrower: Food--Sodium content
- Narrower: Food--Sugar content
- Narrower: Food--Sulfur content
- Narrower: Food--Vitamin E content
- Narrower: Food--Vitamin content
- Narrower: Food--Water activity
Up to 40 narrower headings are shown. Full Library of Congress authority record
Local answer status
No owner-reviewed answer has been published for this exact subject page. This is a gap in this collection; it does not establish that the answer is unavailable elsewhere.
Numeric address and provenance
Morton address: 326665196670174724 · morton4x16-v1
Coordinates: (0, 20, 18189, 15360). The address interleaves categorical identifier bits. Nearby addresses are not guaranteed to describe semantically similar subjects.
Structured subject record · Markdown · Source snapshots and licenses
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