Kind of Food Material.

Price per Pound.

Cost of i Pound Protein.

Cost of 1ooo Calories Energy.

Amounts for 10 Cents.

Total Weight of Food

Material.

Protein.

Energy.

Cents.

Dollars.

Cents.

Us.

Lb.

Calories.

Codfish, whole, fresh...........

10

0.90

48

1.000

0.111

209

Codfish, steaks................

12

.71

36

•833

.142

274

Bluefish......................

12

I.20

58

•833

.083

172

Halibut......................

18

1.18

40

•550

.085

253

Codfish salt ......................

7

•44

23

1.429

.229

437

Mackeral , salt .....................

10

.61

10

1.000

.163

998

Salmon, canned...............

12

.62

18

•833

.162

547

Oysters (solids, 30 cents quart).

15

2.50

68

.667

.040

147

Oysters (solids, 60 cents quart).

3°

5.00

136

.333

.020

74

Lobster ............................

18

3.05

129

•556

.033

77

Beef, sirloin steak.............

25

1.52

26

.400

.066

380

Beef, sirloin steak.............

20

1.21

21

.500

.083

475

Beef, round...................

14

•74

16

.714

.136

615

Beef, stew meat...............

5

.38

5

2.000

.266

1862

Beef, dried, chipped...........

25

.95

33

.400

.106

303

Mutton chops, loin............

20

1.48

14

.500

.068

694

Mutton, leg...................

22

1.46

25

•454

.069

394

Pork, roast. loin ...............

12

.90

10

•833

.112

1016

Pork, smoked ham.............

22

1.55

14

•454

.064

729

Milk (7 cents quart)...........

3

1.06

11

2.857

.094

891

Milk (6 cents quart)...........

3

.91

10

3.333

.110

1040

Wheat flour...................

3

.26

2

3.333

.380

5363

Corn meal....................

2

.22

1

5.000

.460

8055

Potatoes (90 cents bushel)......

1½

.83

5

6.667

.120

2020

Potatoes (45 cents bushel)......

¾

•42

2

13.333

.240

4040

Cabbage.....................

2½

1.79

21

4.000

.056

484

Corn, canned.................

10

3.57

23

1.OOO

.028

444

Apples.......................

1½

5.00

7

6.667

.020

1420

Bananas ................................

7

8.75

24

1.429

.01l

414

Strawberries..................

7

7.78

42

1.429

.013

240

Kind of Food Material.

Inedible Refuse of Purchased Material.

Edible Portion.

Water.

Unavailable Nutrients.

Available Nutrients.

Protein.

Fat.

Carbohydrates.

Ash.

Fuel value per lb.

= 453.6 Grains.

Animal Foods.

%

%

%

%

%

%

%

Calories.

Beef {fresh).

Brisket ................

23.3

54.6

2.1

15.3

27.I

.7

1475

Chuck....................

16.3

62.7

1.8

17.9

17.1

.7

1095

Flank...................

10.2

60.2

1.9

18.3

19.9

.7

1225

Lion , lean .......................

13.1

67.0

1.2

19.1

12.1

1.0

900

Loin, medium............

13.3

60.6

1.8

17.9

I9.2

.8

1185

Lion, fat .......................

10.2

54.7

1.9

17.0

26.2

.9

1470

Neck ........................

27.6

63.4

1.6

19.5

15.7

.7

1065

Plate....................

16.5

54.4

2.2

16.0

27.6

.6

1510

Ribs....................

20.8

55.5

2.0

17.0

25.3

.7

1430

Round, lean ...................

8.1

70.0

1.0

20.7

7.5

1.1

735

Round, medium..........

7.2

65.5

1.6

19.7

12.9

.8

95O

Round, fat...............

12.0

60.4

1.6

18.9

18.5

1.0

1175

Round, second cut ..............

10.5

69.8

1.3

19.8

8.2

.8

750

Rump ......................

20.7

56.7

2.0

16.9

24.2

.7

1380

Fore shank ...............

36.9

67.9

1.4

19.8

11.0

.7

865

Tongue .................

26.5

70.8

1.3

18.3

8.7

.8

740

Shoulder and clod.........

16.4

68.3

1.5

19.0

10.7

.8

840

Fore quarter.............

18.7

60.4

1.8

17.4

20.3

.7

1220

Hind quarter ................

15.7

59.8

1.8

17.8

20.5

.7

1240

Side, lean.................

10.5

67.2

1.3

18.7

12.5

.9

910

Side, medium.............

17.4

59.7

1.8

17.6

20.9

.7

1250

Side, fat .................

13.2

47.8

2.5

15.7

34.6

.5

1805

Liver....................

7.0

71.2

1.2

20.4

4.3

1.7

1.2

620

Suet (unrendered tallow). .

13.7

4.3

4.6

77.7

.2

3440

Hind shank..............

53.9

67.8

1.4

20.3

10.9

.7

875

Beef {preserved and cooked).

Dried and smoked........

4.7

54.3

3.5

29.1

6.2

6.8

850

Brisket, corned...........

21.4

50.9

3.2

17.8

23.5

4.2

1370

Flank, corned ....................

12.1

49.9

2.7

14.2

31.4

2.2

1635

Kind of Food Material.

Inedible Refuse of Purchased Material.

Edible Portion.

Water.

Unavailable Nutrients.

Available Nutrients.

Protein.

Fat.

Carbohydrates.

Ash.

Fuel value per lb.

=453.6 Grams.

Animal Foods.

%

%

%

%

%

%

%

Calories.

Beef ( preserved and cooked).

Plate, corned .........

14.5

40.I

3.7

13.3

39.8

3.5

1980

Rump, corned ..............

6.0

58.1

2.2

14.8

22.1

2.8

1250

Canned, boiled .............

51.8

2.2

24.7

21.4

1.0

1415

Canned, corned ..............

51.8

2.7

25.5

17.8

3°

1275

Boiled beef (cut not given).

. . .

38.1

2.7

25.4

33.2

.7

1930

Roast, cooked .........

48.2

2.4

21.6

27.2

1.0

1410

Loin steak, cooked........

...

54.8

2.0

22.8

19.4

. 9

1290

Tripe, pickled ..............

86.5

.6

11.3

1.1

.2

275

Veal (fresh).

Breast ...................

21.3

66.0

1.5

18.9

13.3

.8

950

Chuck ...................

18.9

73 .0

1.1

19.1

6.2

.8

650

Cutlets ..................

3.4

70.7

1.3

19.7

7.3

.8

710

Flank ....................

68.9

1.3

19.9

9.9

.8

825

Leg ........................

14.2

70.0

1.3

19.6

8.6

.9

760

Lion ......................

16.5

69.0

1.3

19.3

10.3

.8

830

Neck .....................

31.5

72.6

1.1

19.7

6.6

.8

680

Rib .....................

24.3

72.7

1.2

20.1

5.8

.8

650

Shank .................

62.7

74.5

1.0

20.1

4.4

.8

590

Fore quarter ..............

24.5

71.7

1.2

19.4

7.6

.7

715

Hind quarter ................

20.7

70.9

1.2

20.1

7.9

.8

740

Side ......................

22.6

71.3

1.2

19.6

7.7

8

725

Liver .....................

73.0

. 9

9.7

5.0

1.0

410

Lamb (fresh).

Breast or chuck...........

19.1

56.2

2.0

18.5

22.4

.8

1335

Leg......................

17.4

63.9

1.7

18.6

15.7

.8

1050

Lion ................

14.8

53.1

2.2

18.1

26.9

.8

1520

Neck ..............

17.7

56.7

1.9

17.2

23.6

.8

1360

Shoulder .............

20.3

51.8

2.2

17.6

28.2

.8

1565

Fore quarter ..............

18.8

55.1

2.0

17.8

24.5

.8

1410

Hind quarter.............

15.7

60.9

1.8

19.0

18.1

.8

1160

Side ........................

19.3

58.2

2.0

17.1

21.9

.8

1285

Lamb (cooked).

Chops, broiled...........

13.5

47.6

2.5

21.0

28.4

1.0

1640

Leg, roast .............

67.1

1.4

19.1

12.1

.6

905

Mutton ( fresh).

Chuck ..................

21.3

50.9

2.4

14.6

31.9

. 7

1665

Flank...................

9.9

46.2

2.6

14.7

36.4

.5

1860

Kind or Food Material.

Inedible Refuse of Purchased Material.

Edible Portion.

Water.

Unavailable Nutrients.

Available Nutrients.

Protein.

Fat.

Carbohydrates.

Ash.

Fuel value per lb. .453.6

Grams.

Animal Foods.

Cale.

ries.

Mutton (fresh).

%

%

%

%

%

%

%

Leg.....................

18.4

62.8

1.7

17.9

17.I

.8

1095

Lion ......................

16.0

50.2

2.4

1.55

31.4

.6

1660

Neck ..........................

27.4

58.1

2.0

16.4

23.4

.7

1335

Shoulder ....................

22.5

61.9

1.7

17.2

18.9

.7

1160

Fore quarter ...................

21.2

52.9

2.2

15.1

29.4

.7

1570

Hind quarter .................

17.2

54.8

2.1

16.2

26.7

. . .

.6

1475

Side .........................

I8.I

54.2

2.1

15.8

27.5

.7

1500

Mutton (cooked and canned).

Leg, roast................

50.9

2.1

24 3

21 .5

. 9

1410

Corned, canned .............

45.8

3.0

27.9

21.7

3.2

1495

Tongue, canned...........

47.6

3.1

23.7

22.8

3.6

1045

Pork (fresh).

Chuck, ribs and shoulder..

I8.I

51.1

2.3

16.8

29.5

.7

1605

Flank...................

18.0

59.0

1.9

17.9

21.1

. . .

. 8

1265

Lion, chops ...................

19.7

52.0

2.2

16.1

28.6

. . .

. 8

1555

Ham ....................

10.7

53.9

2.1

14.8

27.5

. . .

. 6

1480

Shoulder.................

12.4

51.2

2.3

12.9

32.5

. 6

1660

Side ....................

11.5

34.4

3.2

8.8

52.5

. 4

2440

Pork (pickled, salted, and smoked).

Bacon ........................

7.7

18.8

4.8

9.6

64.0

3.3

2950

Ham .........................

13.6

40.3

3.6

15.8

36.9

3.0

1905

Shoulder ......................

18.2

45 .0

3.8

15.4

30.9

. . .

50

1640

Salt, lean ends ...................

11.2

19.9

5.1

8.1

63.7

4.3

2905

Salt, fat ...................

7.9

5.4

1.8

81.9

2.9

3565

Pigs feet, pickled ..............

35.5

68.2

1.4

15.8

14.1

. 7

920

Pork (cooked).

Ribs, cooked ..................

33.6

3.1

24.1

35.7

. . .

1.7

2020

Steak, cooked .....................

33.2

3.3

19.3

43.1

1.1

2245

Sausage.

Bologna ................

3.3

60.0

2.4

18.1

16.7

0.3

2.8

1085

Frankfort .................

57.2

2.3

19.0

17.7

1.1

2.6

1160

Pork....................

39.8

3.1

12.6

42.0

1.1

1.7

2080

Poultry and game (fresh).

Chicken, broilers..........

41.6

74.8

1.0

20.9

2.4

.. .

.8

520

Fowl ................

25.9

63.7

1.6

18.7

15.5

...

.8

1040

Goose .......................

17.6

46.7

2.5

15.8

34.4

.6

1800

Turkey..................

22.7

55.5

1.9

20.5

21.8

.8

853

Kind of Food Material.

Inedible Refuse of Purchased Material.

Edible Portion.

Water.

Unavailable Nutrients.

Available Nutrients.

Protein.

Fat.

Carbohydrates.

Ash.

Fuel value per lb. =453.6 Grams.

Animal Foods.

Calories.

Poultry and game (cooked and canned).

%

%

%

%

%

%

%

Capon .........................

10.4

59.9

1.7

26.2

10.9

1.0

995

Turkey, roast ............

67.5

1.3

17.1

10.9

.8

2.4

855

Plover, roast, canned......

57.7

1.7

21.7

9.7

1.6

7.6

985

Quail, canned ....................

66.9

1.6

21.1

7.6

1.1

1.7

780

Fish (fresh).

Bass, black, whole........

54.8

76.7

1.0

20.0

1.6

.9

470

Bluefish.................

48.6

78.5

1.0

18.8

1.1

1.0

420

Codfish, dressed................

29.9

58.5

.5

10.8

.2

.6

225

Cod steaks .................

9.2

79.7

,9

18.I

,5

.9

38.5

Flounder, whole ............

61.5

84.2

.7

13.8

.6

1.0

300

Haddock ....................

51.0

81.7

.8

16.7

.3

.9

345

Halibut steak .................

17.7

75.4

1.1

18.0

4.9

.8

570

Lake trout .................

48.5

70.8

1.3

17.3

9.8

.9

765

Mackerel .................

44.7

73.4

1.3

18.1

6.7

.9

650

Weakfish ....................

51.9

79.0

.9

17.3

2.3

.9

445

Whitefish, whole ...............

53 .5

69.8

1.4

22.2

6.2

1.2

710

Shell-fish (fresh).

Long clams, in shell.......

41.9

85.8

1.0

8.3

.9

2.0

2.0

240

Round clams, in shell.....

67.5

86.2

.9

6.3

.4

4.2

2.0

215

Oysters, in shell..........

81.4

86.9

.8

6.0

1.1

3.7

1.5

235

Oysters, solids ........

88.3

.6

5.8

1.2

3.3

.8

225

Clams, round, solids......

80.8

1.0

10.3

1.0

5.2

1.7

340

Crabs, hard shells.........

52.4

77.1

1.4

16.1

1.9

1.2

2.3

425

Lobster ....................

61.7

79.2

1.1

15.9

1.7

.4

1.7

400

Fish (preserved and canned).

Cod, salt................

24.9

53.5

6.8

20.9

.3

18.5

430

Cod, salt, boneless ...............

1.6

55.0

5.5

24.9

.3

14.3

510

Halibut, smoked..........

7.0

49.4

5.0

20.1

14.3

11.3

1015

Herring, smoked..........

44.4

34.6

5.2

35.8

15.0

9.9

1360

Mackerel, salt, dressed....

19.7

43.4

5.0

16.8

25.1

9.7

1415

Salmon, canned...........

14.2

63.5

1.9

21.1

11.5

2.0

915

Sardines, canned ..........

5.0

52.3

3.1

22.3

18.7

4.2

1250

Lobster, canned ...............

77.8

1.3

17.6

1.0

.4

1.9

400

Clams, canned ..................

82.9

1.0

10.2

.8

3.o

2.1

290

Oysters, canned...........

83.4

.8

8.5

2.3

3.9

1.1

340

Kind of Food Material.

Inedible Refuse of Purchased Material.

Edible Portion.

Water.

Unavailable Nutrients.

Available Nutrients.

Protein.

Fat.

Carbohydrates.

Ash.

Fuel value per lb. .453.6 Grams.

Animal Foods.

Eggs.

%

%

%

%

%

%

%

Calories.

Eggs, uncooked ..............

II.2

73.7

I.I

13.0

10.0

.8

695

Eggs, boiled..............

11.2

73.2

1.2

12.8

11.4

.6

755

Dairy products, etc.

Whole milk..............

87.0

.5

3.2

3.8

5.0

.5

310

Skimmed milk...........

90.5

.3

3.3

.3

5.1

.5

170

Condensed milk, sweetened ................

26.9

1.2

8.5

7.9

54.1

1.4

1460

Cream ......................

74.0

1.1

2.4

17.6

4.5

.4

860

Cheese..................

34.2

3.4

25.1

32.0

2.4

2.9

1885

Butter...................

11.0

4.9

1.0

80.8

2.3

3410

Oleomargarin, etc.........

...

9.5

5.7

1.2

78.9

4.7

3335

Lard, cottolene, etc........

5.0

95.0

3985

Animal Foods.

Miscellaneous.

Gelatin ...................

13.6

3.2

88.7

.1

1.6

2125

Calf's-foot jelly ............

77.6

.3

4.2

17.4

.5

410

Vegetable Foods.

Cereals, etc.

Barley, pearled .................

11.5

4.0

6.6

1.0

76.1

.8

1630

Buckwheat flour ..............

13.6

3.5

5.2

1.1

75.9

. 7

1600

Buckwheat, self-raising....

. . .

11.6

4.9

6.7

1.1

71.5

4.2

1545

Corn (maize) flour........

12.6

3.6

5.8

1.2

76.3

.5

1625

Corn (maize) meal........

. . .

12.5

4.0

7.5

1.7

73.5

.8

1625

Corn (maize) preparations:

Cerealine ..................

10.3

4.2

7.8

1.0

76.3

.4

1655

Hominy ...................

11.8

3.8

6.8

..5

76.9

.2

1625

Hominy, cooked........

79.3

. 9

1.8

.2

17.4

.4

375

Oatmeal and rolled oats...

7.8

5.6

13.4

6.6

65.2

1.4

1795

Oatmeal, boiled ..............

84.5

.9

2.3

.5

11.3

.5

285

Rice ...............

12.3

3.7

6.5

.3

76.9

.3

1610

Rice, boiled ................

72.5

1.1

2.3

.1

23.8

.2

505

Rye, flour ..............

12.9

3.6

5.3

.8

76.9

.5

1610

Entire wheat flour........

. . .

11.4

4.5

10.7

1.7

70.9

.8

1645

Gluten flour ..............

12.0

4.6

11.0

1.6

70.1

.7

1630

Graham, flour ............

11.3

4.7

10.3

2.0

70.4

1.3

1640

Wheat flour, patent process:

Low grade ...................

12.0

4.5

10.9

1.7

70.2

.7

1635

Bakers' grade........

11.9

4.2

10.3

1.4

7.7

.5

1640

Kind of Food Material.

Inedible Refuse of Purchased Material.

Edible Portion.

Water.

Unavailable Nutrients.

Available Nutrients.

Protein.

Fat.

Carbohydrates.

Ash.

Fuel value per lb.

=453.6 Grams.

Vegetable Foods.

Calories.

Cereals, etc.

%

%

%

%

%

%

%

Wheat flour:

Family and straight grade .......................

12 . 8

4.0

8.3

1.0

73.5

.4

1615

High grade .............

12.4

4.0

8.7

.9

73.6

.4

1620

Wheat preparations:

Breakfast foods.......

9.6

4.5

9.3

1.6

74.0

1.0

1670

Macaroni .............

10.3

4.5

10.4

.8

73.0

1.0

1640

Macaroni, cooked.....

. , .

78.4

1.3

2.3

1.4

15.6

1.0

405

Spaghetti ................

10.6

4.0

9.4

.4

75.1

.5

1640

Noodles.............

10.7

4.2

9.1

.9

74.3

.8

1640

Bread:

Brown ..................

43.6

2.8

4.2

1.6

46.2

1.6

I035

Corn (johnnycake)....

38.9

3.5

6.5

4.2

45.2

1.7

1170

Rye.................

35.7

3.4

7.3

.5

52.0

1.1

1160

Graham ......................

35.7

3.4

6.9

1.6

51.3

1.1

1185

Whole wheat.........

38.4

3.2

7.5

.8

49.1

1.0

1125

White wheat ...............

35.3

3.3

7.1

1.2

52.3

.8

1195

Biscuit, soda* .................

22.9

4.7

7.2

12.3

51.8

1.1

1655

Rolls ............

29.2

3.6

6.9

3.7

55.8

.8

1360

Toasted bread ...................

24.0

4.1

8.9

1.4

60.3

1.3

1390

Crackers:

Boston (split)........

7.5

5.0

8.5

7.7

69.9

1.4

1830

Milk, cream..........

6.8

5.0

7.5

10.9

68.5

1.3

1920

Graham .................

5.4

4.8

7.7

8.5

72.5

1.1

1900

Oyster ...............

4.8

5.4

8.8

9.5

69.3

2.2

1905

Soda ...............

5.9

4.9

7.6

8.2

71.8

1.6

1870

Water ..............

6.8

5.0

8.3

7.9

70.6

1.4

1850

Cakes, cookies, etc.:

Bakers' cake ............

31.4

3.3

4.8

4.1

55.8

.6

1335

Coffe cake ............

21.3

3.8

5.5

6.8

61.9

.7

1580

Gingerbread..........

18.8

4.3

4.5

8.1

62.1

2.2

1620

Sponge cake..........

15.3

4.4

4.8

9.6

64.5

1.4

1735

Drop cake ...............

16.6

4.5

5.9

13.2

59.2

.6

1805

Molasses cookies......

. . .

6.2

4.7

5.6

7.8

74.0

1.7

1855

Sugar cookies.........

. . .

8.3

4.5

5.4

9.2

71.6

1.0

1865

Ginger snaps ............

6.3

4.7

5.0

7.7

74.3

2.0

1845

Wafers ...............

6.6

4.8

6.7

7.7

73.0

1.2

1855

Doughnuts ............

18.3

4.8

5.2

18.9

52.1

. 7

1895

Pie, pudding, etc.:

Pie, apple ............

42.5

3.1

2.4

8.8

41.8

1.4

1215

Pie, custard .............

62.4

2.2

3.2

5.7

25.7

.8

795

Pie, squash ...............

64.2

2.4

3.4

7.6

21.4

1.0

800

Kind or Food Material.

Inedible Refuse of Purchased Material.

Edible Portion.

Water.

Unavailable Nutrients.

Available Nutrients.

Protein.

Fat.

Carbohydrates.

Ash.

Fuel value per lb.

.453.6 Grams.

Vegetable Foods.

Calories.

Cereals, etc.

%

%

%

%

%

%

%

Pie, pudding, etc.:

Pudding, Indian meal.

60.7

2.5

45

4.3

26.9

I.I

785

Pudding, rice custard .

...

59.4

2.1

3.2

4.1

30.7

.5

825

Pudding, tapioca.........

64.5

1.0

2.8

2.9

28.2

.6

715

Sugars, starches, etc.

Sugar, granulated.........

. . .

. . .

. . .

100.0

1790

Sugar, pulverized.........

100.0

1790

Sugar, brown ..............

95.0

1700

Sugar, maple ..........................

...

...

82.8

1485

Molasses

...

. . .

70.0

1255

Maple syrup.............

. . .

...

71.0

1270

Cornstarch ............

...

...

90.0

1715

Tapioca ...............

11.4

.1

•3

.1

88.0

.1

1685

Sago....................

12.2

1.4

7.7

4

78.1

.2

1665

Vegetables.

94.0

•7

1.3

.2

3.3

•5

95

Asparagus, cooked........

91.6

1.0

1.7

3.0

2.1

.6

195

Beans, Lima, green........

55.0

68.5

2.7

5.3

.6

21.6

1.3

525

Beans, Lima, dried.......

10.4

6.7

12.8

1.4

65.6

3.1

1565

Beans, string, fresh.......

7.0

89.2

1.0

1.7

.3

7.2

.6

180

Beans, string, cooked*....

95.3

.5

.6

1.0

1.9

.7

90

Beans, white, dried.......

12.6

7.5

15.8

1.6

59.9

2.6

1530

Beans, baked .................

68.9

2.8

4.8

2.3

19.6

1.6

565

Beets, fresh..............

20.0

87.5

1.0

1.2

.1

9.4

.8

205

Beets, cooked ...............

88.6

1.2

1.7

.1

7.2

1.2

170

Beet "greens," cooked*___

89.5

1.2

1.7

3.1

3.2

1.3

220

Cabbage.................

15.0

91.5

.7

1.2

.3

5.5

.8

140

Carrots, fresh............

20.0

88.2

1.0

.7

.4

8.9

.8

200

Carrots, evaporated.......

...

3.5

6.9

5.8

3.2

76.9

3.7

1700

Cauliflower...............

92 .3

.7

1.3

.5

4.7

.5

135

Celery ..................

20.0

94.5

.6

.8

.1

3.2

.8

80

Sweet corn, green.........

61.0

75.4

1.8

2.3

1.0

19.0

. 5

445

Cucumbers...............

15.0

95.4

.4.

.6

.2

3.0

75

Egg plant................

92.9

.6

•9

•3

4.9

.4

120

Lettuce ......................

15.0

94.7

.5

•9

.3

2.9

. 7

85

Onions, fresh.............

10.0

87.6

.8

1.2

.3

9.6

.5

215

Onions, cooked*..........

91.2

.8

•9

1.6

4.8

. 7

175

Parsnips ..................

20.0

83.0

1.2

1.2

.5

13.0

I.I

290

Peas, dried .................

9.5

7.6

17.3

•9

62.5

2.2

1508

Peas, green ....................

45°

74.6

2.2

5.2

•5

16.7

.8

430

Kind of Food Material.

Inedible Refuse of Purchased Material.

Edible Portion.

Water.

Unavailable Nutrients.

Available Nutrients.

Protein.

Fat.

Carbohydrates.

Ash.

Fuel value per lb. =453.6 Grams.

Vegetable Foods.

%

%

%

%

%

%

%

Calories.

Vegetables.

Peas, green, cooked*......

73.8

2.5

5.1

3.1

14.4

1.1

490

Potatoes..................

20.0

78.3

1.4

1.7

.1

17.7

.8

370

Potatoes, cooked, boiled..:

75.5

1.7

1.9

.1

20.0

.8

415

Potatoes, mashed and creamed ..........

75.1

2.0

2.0

2.7

17.1

1.1

475

Pumpkins................

50.0

93.1

.6

.7

.1

5.0

.5

110

Radishes ...............

30.0

91.8

.7

1.0

.1

5.6

.8

130

Rhubarb.................

40.0

94.4

.6

.4

.6

3.5

.5

100

Squash ...................

50.0

88.3

.9

1.1

.5

8.6

.6

205

Spinach, fresh ............

92.3

1.0

1.6

.3

3.2

1.6

100

Spinach, cooked* ..............

89.8

1.1

1.6

3.7

2.7

1.1

235

Sweet potatoes, fresh......

20.0

69.0

2.1

1.3

.6

26.2

.8

545

Sweet potatoes, cooked*...

51.9

3.0

2.2

1.9

40.3

.7

885

Tomatoes .................

94.3

.4

.7

.4

3.8

.4

100

Turnios ................

30.0

89.6

.8

1.0

.2

7.8

.6

175 .

Vegetables (canned).

Asparagus ................

94.4

.6

1.2

.1

2.8

.9

80

Beans, baked .............

68.9

2.7

4.8

2.3

19.7

1.6

555

Beans, string ............

93.7

.7

.8

.1

3.7

1.0

90

Beans, Lima...............

79.5

1.7

3.0

.3

14.3

1.2

335

Sweet corn ............

76.1

1.7

2.1

1.1

18.3

.7

430

Peas, corn ................

85.3

1.4

2.7

.2.

. 9.0

.8

235

Succotash...............

75.9

1.8

2.7

.9

18.0

.7

425

Tomatoes .................

94.0

.5

.9

.2

3.9

.5

100

Fruits, etc. (fresh).

Apples ...................

25.0

84.6

1.6

.3

.5

12.8

.2

260

Apricots .................

6.0

85.0

1.5

.9

12.2

.4

240

Bananas .............

35.0

75.3

2.7

1.0

.5

19.9

.6

400

Blackberries ..............

86.3

1.5

1.0

.9

9.9

.4

235

Cherries ..................

5.0

80.9

2.0

.8

.7

15.1

.5

320

Cranberries ................

88.9

1.2

.3

.5

8.9

.2

190

Currants .................

85.0

1.7

1.2

11.6

.5

230

Figs.....................

79.1

2.2

1.2

17.0

.5

330

Grapes ................

25.0

77.4

2.4

1.1

1.4

17.3

.4

390

Huckleberries .............

81.9

2.0

.5

.5

14.9

.2

300

Lemons .................

30.0

89.3

1.2

.8

.6

7.7

.4

180

Muskmelons ..........................

50.0

89.5

1.1

.5

...

8.4

.5

160

Oranges ..........................

27.0

86.9

1.4

.6

.2

10.5

.4

210

Pears .............................

10.0

84.4

1.7

.5

.4

12.7

.3

255

Plums .............................

5.0

78.4

2.2

.8

18.2

.4

345

Kind of Food Material.

Inedible Refuse of Purchased Material.

Edible Portion.

Water.

Unavailable Nutrients.

Available Nutrients.

Protein.

Fat.

Carbohydrates.

Ash.

Fuel value per lb. .453.6 Grams.

Vegetable Foods.

%

%

%

%

%

%

%

Calories.

Fruits, etc. ( fresh).

Prunes ....................

6.0

79.6

2.1

.7

17.1

.5

325

Raspberries, black........

84.I

1.7

1.4

.9

11.4

.5

270

Strawberries ................

5.0

90.4

1.0

.8

.5

6.8

.5

160

Watermelons.............

60.0

92.4

.9

.3

.2

6.0

.2

125

Fruits, etc. (dried).

Apples .....................

28.I

7.5

1.3

2.0

59.6

1.5

1190

Apricots ..................

29.4

7.7

3.7

.9

56.5

1.8

1130

Citron ..................

19.0

8.3

.4

1.3

70.3

.7

1340

Currants ..................

17.2

8.6

1.9

1.5

67.0

3.8

1315

Dates...................

10.0

15.4

8.8

1.6

2.5

70.7

1.0

1415

Figs.....................

18.8

8.7

3.4

.3

67.0

1.8

1290

Raisins ......................

10.0

14.6

9.1

2.0

3.0

68.7

2.6

1410

Prunes .....................

15.0

22.3

8.3

1.6

66.1

1.7

1230

Fruits, etc. (canned).

Apricots ..................

81.4

1.9

.7

15.7

.3

295

Blackberries ................

40.0

6.1

.6

1.9

50.9

.5

1015

Blueberries...............

85.6

1.6

.5

.5

11.5

.3

240

Cherries.................

77.2

2.3

.9

.1

19.1

.4

365

Crab.apples ............

42.4

5.7

.3

2.2

49.0

.4

985

Peaches..................

88.1

1.3

.5

.1

9.8

.2

190

Pears....................

81.1

1.9

.3

.3

16.2

.2

310

Strawberries (stewed).....

74.8

2.6

.5

21.7

.4

400

Nuts.

Almonds.................

45.0

4.8

10.9

17.8

49.4

15.6

1.5

2685

Butternuts...............

86.0

4.4

11.4

23.7

55.1

3.2

2.2

2805

Chestnuts (fresh).........

16.0

45.0

5.9

5.3

4.9

37.9

1.0

990

Cocoanuts...............

49.0

14.1

9.2

4.8

45.5

25.1

1.3

2460

Filberts ..............

52.0

3.7

10.7

13.3

S8.8

11.7

1.8

2930

Hickorynuts ..................

62.0

3.7

10.6

13.1

60.7

10.3

1.6

2980

Peanuts.................

25.0

9.2

10.7

21.9

34.7

22.0

1.5

2255