Foods, the edible parts of plants and animals, are composed of what these are. It is this that makes food capable of carrying into the body substances that sustain its life and activity. These substances (protein, fat, carbohydrates, mineral salts, water) are present in different quantities. This makes some foods able to take the place of others and some to add in combination what others lack.

Variety Similarity Diet Composition 158

This comparison is of 1 lb. of each food, but foods, it should be remembered, are eaten in different quantities. This is somewhat controlled by their bulk when prepared. Potatoes 1 1/2 - 2 lb. is approximately the equivalent of 1/2-1 1/4 lb. rice as vegetable served with meat. Note their nutrients. Beef 1-11- lb. serves three. Butter for three for a day weighs 3/8 lb.

Diet Chart, p. 222 Calculation of Dietary, p. 223

Food-Composition Tables Animal Foods (As Purchased)

R

w

Animal Foods

P

F

CH

MM

Calories

%

%

Beef, fresh

%

%

%

%

Per pound

13

52

Porterhouse

19

18

.8

1100

64

Rib rolls

19

17

•9

1055

7

61

Round

19

13

I.

890

10

54

Flank

17

19

•7

1105

13

54

Sirloin steak

17

16

•9

975

16

57

Shoulder clod

16

10

•9

715

13

53

Loin

16

18

•9

1025

16

53

Chuck ribs

16

15

.8

910

28

46

Neck

15

12

•7

1165

21

44

Ribs

14

21

•7

1135

21

45

Rump

14

20

•7

1090

37

43

Shank (fore)

13

7

.6

545

19

49

Fore quarter

15 -

18

•7

995

16

50

Hind quarter

15 +

19

•7

1045

Canned, dried, etc.

5

54

Dried (salted)

26 +

7

9.

790

52

Canned (corned)

26 +

19

4.

1270

52

(boiled)

26-

23

1. +

1470

8

49

Corned

14 +

24

5-

1245

6

59

Tongue (pickled)

12 -

19

4.

1010

Veal

3

68

Leg cutlets

20

8

1.

695

14

60

Leg

16 -

8

•9

625

21

52

Breast

15 +

11

.8

745

Mutton

18

51

Leg (hind)

15

15 -

.8

890

16

42

Loin chops

14 -

28

•7

1415

10

39

Flank

14 -

37

.6

1770

Lamb

17

53

Leg (hind)

16

14

•9

860

19

46

Breast

15

19

.8

1075

Poultry

23

42

Turkey

16

18

.8

1060

l8

39

Goose

13

30

•7

1475

26

47

Fowls

14 -

12

•7

765

42

44

Broilers

13 -

1 +

•7

305

11

66

Eggs

13

9 +

•9

635

R, refuse; W, water; P, protein; F, fat; CH, carbohydrates; MM, mineral salts. (Over -5 is considered 1; under .5 is dropped except for mineral salts; + means more; -, less)

What constituent gives animal foods high fuel value? For what are those of low heat value eaten?

Food-Composition Tables Animal Foods (As Purchased)

Calories

MM

CH

F

P

Animal Foods

W

R

Per pound

%

%

%

%

Pork, fresh

%

%

895

1.

13

19

Tenderloin

67

1320

.8

26

14-

Ham

48

11

1245

.8

24

13 +

Loin chops

42

20

1450

•7

30

12

Shoulder

50

12

Salted, smoked

1635

4«

33

14

Ham (smoked)

35

14

1335

6.

27

13

Shoulder (smoked)

37

18

2715

4.

62

9

Bacon (smoked)

17

8

3555

4.-

86

2-

Salt pork

8

Sausage

"55

3.+

1

19

20

Frankfort

57

1155

4.

20

18

Bologna

55

3

2075

2.

1

44

13

Pork

40

Soups

365

1.

6

4

5

Meat stew

85

120

1.

1

4

Beef

93

Fish

475

•9

4

15

Halibut

62

18

275

•9

1 -

13

Perch (dressed)

51

35

220

.8

11

Cod (dressed)

59

30

325

19.

16

Cod (salt)

40

30

370

•7

4

10

Mackerel

40

45

380

•7

5

9

Shad (whole)

35

50

600

2.

3-

4

21

Shad (roe)

71

755

7-

9

21

Herrings (smoked)

19

44

915

3-

12

22

Salmon (canned)

64

95°

5.

12

24

Sardines (canned)

54

5

340

2.+

5

1

11 -

Clams

81

200

2.-

1 -

1 -

8

Crabs

37

52

145

.8

1 -

6

Lobsters

31

62

225

1.

3

1

6

Oyster solids

88

Dairy products

3410

3.

85

1

Butter

11

865

•5

5-

19

3-

Cream

74

310

•7

5

4

3

Milk (whole)

87

165

•7

5

3 +

Skim milk

91

160

•7

5-

1 -

3

Butter milk

91

1430

2.

54

8

9-

Condensed milk

30

2075

4.

4

37

28

Cheddar cheese

27

1885

4.-

2 +

34

26

Cream cheese

34

(Rearranged from Farmer's Bulletin, No. 142, United States Department of Agriculture)

Which animal foods contain carbohydrates? In dairy products and fish they are forms of sugar.

Food-Composition Tables Vegetable Foods (As Purchased)

R

w

Vegetable Foods

P

CH

MM

Calories

%

%

Cereals

%

%

%

%

Per Pound

10

Wheat

12

2 -

75

1.3

1680

14

Buckwheat

6

1

78

•9

1605

13

Rye

7

I -

79

•7

1620

13-

Cornmeal

9

2-

75

1.

1635

8

Oatmeal

17

7

66

2.

1800

12

Rice

8

79

•4

1620

11

Tapioca

88

.1

1650

Starch

90

1675

Flours

11

Entire wheat

14

2-

72

1.

1650

11

Graham

13

2 +

71

1.8

1645

12

White (high)

11

1

75

•5

1635

12

White (low)

14

2

71

•9

1640

10

Macaroni

13

1 -

74

1.3

1645

Bread, etc.

35

White

9

1

53

1.1

1200

44

Brown

5

2-

47

2.1

1040

36

Graham

9

2-

52

1.5

1195

33

Whole wheat

10-

1

50

1.3

1130

36

Rye

9

1 -

53

1.5

1170

20

Cake

6

9

63

1.5

1630

Crackers

7

Cream

10

12

70

1.7

1925

5

Oyster

11

11

71

2.9

1910

6

Soda

10

9

73

2.1

1875

Sugar, etc.

100

1750

Molasses

70

1225

Candy

96

1680

Honey

81

1420

Maple sirup

71

1250

Starchy vegetables

13

Beans (dried)

23

2-

60

3.5

1520

70

Beans (baked)

7

3

20

2.1

555

69

Beans (shelled)

7

1 -

22

1.7

540

7

83

Beans (string)

2

7

•7

170

10

Peas (dried)

25

1

62

3.

1565

75

Peas (shelled)

7

1 -

17

1.

440

85

Peas (green)

4

10

1.1

235

76

Corn (green)

3

1 -

20

•7

440

76

Succotash

4

1

19

•9

425

20

63

Potatoes

2-

15

.8

295

20

55

Potatoes (sweet)

1 +

1 -

22

•9

440

20

66

Parsnips

I +

11

1.1

230

10

79

Onions

I +

9

•5

190

Food-Composition Tables Vegetable Foods (As Purchased)

Calories

MM

CH

F

P

Vegetable Foods

W

R

Per pound

%

%

%

%

Nuts

%

%

1775

1.5

19

29

20-

Peanuts

7

25

1515

1.1

10-

30

12-

Almonds

3

45

1485

2.

3.5

34

9-

Brazil

3-

50

1430

1.1

6

31

8-

Filberts

2

52

730

•5

3

15-

7

Walnuts (black)

1

74

1250

.6

7-

27

7

Walnuts (English)

1

58

1145

.8

4

26

6

Hickory

1

62

1465

•7

6

33

5

Pecans

1

53

1295

•9

14

30

3

Coconuts

7

49

2865

1.3

32

57

6

Coconut (prepared)

4

385

4

1 -

8

4

Butternuts

1

86

915

1.1

35

5-

5

Chestnuts

38

16

Dried fruits

1280

2.4

74

4

Figs

19

1275

1.2

71

3-

2

Dates

14

10

1265

3.

69

3

2

Raisins

13

10

1185

2.

66

2

2

Apples

28

1125

2.4

63

1

5-

Apricots

29

Fresh fruits

295

4

14

1

Grapes

58

25

260

.6

14

1 -

Bananas

49

35

395

1.5

13

Plums

78

230

•4

13

1 -

Pears

76

10

220

.6

13-

Raspberries

86

190

11

Apples

63

25

150

•4

9-

1 -

Oranges

63

27

150

.6

7

1 -

Strawberries

86

5

125

•4

6

1 -

1 -

Lemons

63

3°

80

5

Muskmelons

45

5°

5°

.1

3-

Watermelons

38

59

Green Vegetables

185

1.2

7-

3.5

Mushrooms

88

160

•9

8-

1 +

Beets

70

20

155

1.1

7.5

Carrots

70

20

120

.6

6-

Turnips

63

30

100

•4

5-

1 -

Squash

44

50

"5

•9

5

1 +

Cabbage

78

15

100

•5

4

1 -

Tomatoes

94

95

.6

4

Tomatoes (canned)

94

95

2.1

3

2

Spinach

92

65

.8

3-

Celery

76

20

65

•4

3-

1 -

Cucumbers

81

15

65

.8

3-

Lettuce

81

15

60

4

2

Rhubarb

57

40