May be useful if you eat a lot of ready made products, but I mostly eat food cooked from scratch, so the pages of ready made commercial foods ore not very interesting for me - and most packets these days have the information printed on them.
Many of the values are twice as much as my other sources for carbohydrate content and I had assumed this book contained new and more accurate information, but I have already found so many mistakes I am beginning to doubt that. For artichokes for example: there is just one entry for raw fresh artichoke which is 4x as much CHO as the ready made products in oil etc - so is this right, or does it refer to Jerusalem artichokes, not other wise shown, rather than globe artichokes which the others refer to? All very hard to interpret. And many other fresh foods are similarly confusing, because they don't make sense - oranges weighed with skin having the same CHO per 100g as flesh only for example, while the skin supposedly has much more CHO - surprising or just plain wrong? In several instances it is clear that the per 100 grammes columns actually have the amounts per portion.
So I am wondering if I wasted my money on this big book. And I certainly wish they had checked each entry more thoroughly.