The New Complete Book of Food

474 The New Complete Book of Food

strawberries 369, 372

summer squash 377

sweet potatoes 380

tangerines 383–385,

384

tomatoes 393, 393–394,

396

turnips 398

diet high in 441

RDA of xviii

vitamin D

deficiency of 237

dietary sources of 150,

219, 233, 237

RDA of xviii

vitamin E

dietary sources of 60, 243,

257, 281, 412, 413

RDA of xviii

vitamin K

anticoagulant interaction

with 15, 64, 68, 76, 85,

184, 213, 261

dietary sources of

asparagus 15

broccoli 60, 64

brussels sprouts 68

cabbage 76

cauliflower 85

greens 184

lettuce 213

onions 261

spinach 364

RDA of xviii

VMA. See vanillyl-mandelic

acid

vodka 131–136

W

walnuts 243–247

warfarin, interactions of

with alcohol 46, 430

with asparagus 15

with broccoli 64

with brussels sprouts 68

with cabbage 76

with cauliflower 85

with greens 184

with lettuce 213

with onions 261

with spinach 364

with tea 392

water 416–420

watercress 181–184

watermelon 225–227

water overload 419

water softeners 418

wax beans 178–180

weight-control products,

caffeine in 115, 392

well water 416

wheat, cracked 157

wheat bran 159, 250, 274,

421–424

wheat cereals 421–424

wheat flour 156–160

wheat germ 156

wheat substitutes 118, 347,

357

whey 228, 233, 235

whiskey 131–136

white, egg 140–145

white asparagus 14

white chocolate 102–103

white corn 116–119

whitefish 150

white flour 157

white onions 259–261

white poultry meat 319

white rice 344–347

white sugar 373

white tea 386–392, 387, 388

white turnips 398–401

white wine 425–431

whole grain cereals 423

whole grain flour 156

whole milk 228–229, 232,

233–234

whole wheat cake flour 157

whole wheat flour 157, 158,

159

whole wheat pasta 273,

274–275

wild honey poisoning 191

wild rice 344–347

wine 176, 425–431

adverse effects associated

with 428

food/drug interactions of

430

medical uses/benefits of

xv, 428

nutrients in 425–426,

426

winter squash 432–435

medical uses/benefits of

434

vitamin A content of 432,

432–433

wound healing 172, 204

Y

yeast breads 56–59

yeast fermentation 41, 131,

228

yellow corn 116–119

yellow crookneck squash

377–379

yellow onions 259–261

yellow rice 347

yellow straightneck squash

377–379

yogurt 228–232, 231, 232

yolk, egg 140–145

youngberries 50–52

Z

zeaxanthin 116, 144, 183,

212

zein 116

zinc

dietary sources of 161, 214,

281, 348–349, 421–422

RDA of xix

zucchini 377–379