COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES
| Name | Water % | Protein % | Fat % | Carbo- hydrate % | Mineral Matter % | Calories per lb. |
| Cheese | 34.2 | 25.2 | 31.7 | 2.4 | 3.8 | 1,950 |
| Eggs | 73.7 | 13.4 | 10.5 | ... | 1.0 | 720 |
| Milk | 87.0 | 3.3 | 4.0 | 5.0 | 0.7 | 310 |
| Beef | 54.8 | 23.5 | 20.4 | ... | 1.2 | 1,300 |
| Cod | 58.5 | 11.1 | 0.2 | ... | 0.8 | 209 |
| Salmon | 64.0 | 22.0 | 12.8 | ... | 1.4 | 923 |
| Peas | 85.3 | 3.6 | 0.2 | 9.8 | 1.1 | 252 |
| Baked Beans | 68.9 | 6.9 | 2.5 | 19.6 | 2.1 | 583 |
| Lentils | 15.9 | 25.1 | 1.0 | 56.1 | 1.1 | 1,620 |
| Peanuts | 9.2 | 25.8 | 38.6 | 24.4 | 0.2 | 2,490 |
| String Beans | 93.7 | 1.1 | 0.1 | 3.8 | 1.3 | 92 |
| Walnuts | 2.5 | 18.4 | 64.4 | 13.0 | 1.7 | 3,182 |
| Almonds | 4.8 | 21.0 | 54.9 | 17.3 | 2.0 | 2,940 |