Relative Worth Of Foods
Description
This section is from the book "Hill's Manual Of Social And Business Forms: A Guide To Correct Writing", by Thos. E. Hill. Also available from Amazon: Hill's Manual Of Social And Business Forms: The How-To-Do-Everything Book Of Victorian America.
Relative Worth Of Foods
of 100 parts in the following foods it is estimated that each possesses properties as follows:
Name of Foods. | Per cent. of muscle-making. | Per ct. of heat and fat making. |
Apples.... | 5... | 10. |
Barley.... | 15... | 69. |
Beans..... | 24... | 57 1/2 |
Barley.... | 15...... | 30 |
Buckwhear.. | 8 1/2.. | 75 1/2 |
Butter..... | ......... | 95. |
Cabbage... | 4...... | 5.. |
Cheese.... | 65...... | 19. |
Chicken... | 18..... | 32. |
Corn...... | 12..... | 73. |
Cucumbers.. | 1 1/2.... | 1. |
Eggs, white. | l7... | 0 . |
Eggs, yolk.. | 15... | 27. |
Lamb..... | 11....... | 35. |
Milk... | 5... | 8. |
Mutton.... | 12 1/2.. | 40. |
Oats..... | 17... | 66 1/2 |
Peas..... | 23 1/2.. | 60. |
Pork... | 10..... | 50. |
Potatoes... | 1 1/2..... | 22 1/2 |
Rice...... | 6 1/2... | 79 1/2 |
Turnips... | 1....... | 16 1/2 |
Veal... | 10......... | 16 1/2 |
Wheat..... | 14 1/2..... | 69 1/2 |
Continue to:
My Books
