Chapter XV. Food Values In Relation To Price

Description

This section is from the "Food And Fitness Or Diet In Relation To Health" book, by James Long. Also see Amazon: Food And Fitness Or Diet In Relation To Health.

Chapter XV. Food Values In Relation To Price

The figures in this table are only approximate, for foods of all kinds vary both in composition and price. Prices, too, have in some instances been largely increased since the commencement of the war, and this fact has been taken into account. The figures relating to flesh and fish foods represent the edible portion only, while those relating to vegetables and fruits include edible skins, but not stones. The nutritive value of all vegetables and fruits is materially reduced by boiling. The foods are arranged in the order of their economical value - those which provide the largest quantity of nutritive matter for a penny taking the highest places. It is, however, important to remark that this matter is relative. Sugar and the fats and oils are food - but fuel foods only - inasmuch as they have no bone- or muscle-building value, containing neither protein nor mineral matter. They are, therefore, placed by themselves.

Cereals And Pulses. Providers Of Heat And Energy, And Muscle- And Bone-Builders

	Cost per lb. d.	Approximate No. of Units for a Penny.
Wheat..............	1 1/2	1060
Maize-meal or Polenta .......	2	800
Rice in the husk ......	2	750
Rice (clean)............	2 1/2	640
Wholemeal Bread .....	2	625
White bread......	2	625
Lentils.............	2 1/2	640
Rolled Oats............	3	580
Pearl Barley......	3	520
Peas......	3	520
Beans..............	3	520
Semolina..............	3 1/2	450
Macaroni.....	4 1/2	360

Animal Foods. Providers Of Heat And Energy, And Muscle- And Bone-Builders

	Cost per lb. d.	Approximate No. of Units for a Penny.
English Pressed Cheese.........	12	170
Separated Milk............	1	150
New Milk, 1 pint == l 1/2 lb.......	2	125
Curd Cheese (ripened) ........	12	125
Eggs (8 to the lb.)......	12	50

Chiefly muscle-builders	Cost per lb. d.	Approximate No. of Units for a Penny.
Fat Bacon......	12	295
Sausage (good pork).........	10	200
Fat Loin of Pork .....	12	104
Beefsteak with some fat............	16	75
Beef, medium fatness .........	14	72
Chicken (slightly fat)..........	12	70
Mutton, medium fatness.......	14	72
Tripe........................	10	70
Sweetbread.........	18	46
Brains.......	10	36
Calves' Head.....	10	28
Fresh Herrings (3 to the lb.) .......	4 1/2	88
Bloaters (4 to the lb.) .......	10	75
Mackerel (2 to the lb.) .....	10	40
Salmon......	18	33
Plaice (waste 25 per cent.).....	13	10

Vegetables. Providers Of Heat And Energy, And Health-Givers

If these foods are boiled or their edible skins removed, their value will be reduced.

	Cost per lb. d.	Approximate No. of Units for a Penny.
Potatoes........	3/4	440
Parsnips.....	3/4	330
Beetroot.....	1	300
Onions.....	1	250
Turnips.....	1/2	250
Leeks.....	1	250

	Cost per lb. d.	Approximate No. of Units for a Penny.
Carrots..........	1	200
Celery.....	1	200
Salsify.........	2	170
Cabbage (white hearts) .....	1	150
Artichokes......	1	150
Brussels Sprouts .......	2	100
Green Peas (without shells).......	3	100
French Beans.....	2	90
Cauliflower......	2	75
Spinach.....	2	50
Lettuce.....	3	25
Asparagus.....	18	6

Nuts

Chestnuts (new)....	3	500
Hazel, Spanish, or Filbert Nuts (old).......	16	190
Walnuts (new kernels) ......	16	125

Dried Fruits. Providers Of Heat And Energy

	Cost per lb. d.	Approximate No. of Units for a Penny.
Currants.....	5	300
Figs.....	6	250
Dates.....	4	250
Raisins.....	6	250
Prunes.....	6	265
Apples.....	8	150

Fresh Fruits. Health-Givers

	Cost per lb. d.	Approximate No. of Units for a Penny.
Bananas (7 to the lb.) ......	4	62
Plums.....	4	62
Cherries.....	4	62
Oranges, edible parts (5 to lb.) ......	3	58
Apples....	4	50
Pears..............	4	50
Currants.....	4	50
Gooseberries.....	4	50
Water Melons.....	6	33
Tomatoes............	4	30
Whortleberries (Bilberries)......	4	27
Strawberries.....	6	25
Raspberries......	6	25
Apricots.....	12	18
Pineapple.....	18	14