EXAMPLES
1. Compute the calories and the amounts of protein, fat, and carbohydrates that can be procured for 25 cents in cheese selling for 18 cents per pound; how do these compare with the nutrients in eggs at 20 cents per dozen?
2. Which food furnishes the larger amount of nutrients, potatoes at 50 cents per bushel or flour at $6 per barrel?
3. How do beans at 10 cents per quart compare in nutritive value with beef at 15 Cents per pound?
4. How does salt codfish at 10 cents per pound compare in nutritive value with lamb chops at 15 cents per pound?
5. Compare in nutritive value cream at 25 cents per quart with butter at 30 cents per pound.
6. Calculate the composition and nutritive value of a cake made of sugar, 8 oz.; butter, 4 oz.; eggs, 8 oz.; flour, 8 oz.; and milk, 4 oz.; the baked cake weighs one and three fourths pounds.
Average Composition of Common American Food Products
(From Farmer's Bulletin, No. 142, U. S. Dept. of Agr.)
| FOOD MATERIAL (as purchased) | Refuse | Water | Protein | Fat | Carbohy- drates | Ash | Fuel Value per Pound |
|---|---|---|---|---|---|---|---|
| ANIMAL FOOD | % | % | % | % | % | % | Calories |
| Beef, fresh: | |||||||
| Chuck ribs | 16.3 | 52.6 | 15.5 | 15.0 | — | 0.8 | 910 |
| Flank | 10.2 | 54.0 | 17.0 | 19.0 | — | 0.7 | 1105 |
| Loin | 13.3 | 52.5 | 16.1 | 17.5 | — | 0.9 | 1025 |
| Porterhouse steak | 12.7 | 52.4 | 19.1 | 17.9 | — | 0.8 | 1100 |
| Sirloin steak | 12.8 | 54.0 | 16.5 | 16.1 | — | 0.9 | 975 |
| Neck | 27.6 | 45.9 | 14.5 | 11.9 | — | 0.7 | 1165 |
| Ribs | 20.8 | 43.8 | 13.9 | 21.2 | — | 0.7 | 1135 |
| Rib rolls | — | 63.9 | 19.3 | 16.7 | — | 0.9 | 1055 |
| Round | 7.2 | 60.7 | 19.0 | 12.8 | — | 1.0 | 890 |
| Rump | 20.7 | 45.0 | 13.8 | 20.2 | — | 0.7 | 1090 |
| Shank, fore | 36.9 | 42.9 | 12.8 | 7.3 | — | 0.6 | 545 |
| Shoulder and clod | 16.4 | 56.8 | 16.4 | 9.8 | — | 0.9 | 715 |
| Fore quarter | 18.7 | 49.1 | 14.5 | 17.5 | — | 0.7 | 995 |
| Hind quarter | 15.7 | 50.4 | 15.4 | 18.3 | — | 0.7 | 1045 |
| Beef, corned, canned, | |||||||
| pickled, dried: | |||||||
| Corned beef | 8.4 | 49.2 | 14.3 | 23.8 | — | 4.6 | 1245 |
| Tongue, pickled | 6.0 | 58.9 | 11.9 | 19.2 | — | 4.3 | 1010 |
| Dried, salted, and smoked | 4.7 | 53.7 | 26.4 | 6.9 | — | 8.9 | 790 |
| Canned boiled beef | — | 51.8 | 25.5 | 22.5 | — | 1.3 | 1410 |
| Canned corned beef | — | 51.8 | 26.3 | 18.7 | — | 4.0 | 1270 |
| Veal: | |||||||
| Breast | 21.3 | 52.0 | 15.4 | 11.0 | — | 0.8 | 745 |
| Leg | 14.2 | 60.1 | 15.5 | 7.9 | — | 0.9 | 625 |
| Leg cutlets | 3.4 | 68.3 | 20.1 | 7.5 | — | 1.0 | 695 |
| Fore quarter | 24.5 | 54.2 | 15.1 | 6.0 | — | 0.7 | 535 |
| Hind quarter | 20.7 | 56.2 | 16.2 | 6.6 | — | 0.8 | 580 |
| Mutton: | |||||||
| Flank | 9.9 | 39.0 | 13.8 | 36.9 | — | 0.6 | 1770 |
| Leg, hind | 18.4 | 51.2 | 15.1 | 14.7 | — | 0.8 | 890 |
| Loin chops | 16.0 | 42.0 | 13.5 | 28.3 | — | 0.7 | 1415 |
| Fore quarter | 21.2 | 41.6 | 12.3 | 24.5 | — | 0.7 | 1235 |
| Hind quarter, without tallow | 17.2 | 45.4 | 13.8 | 23.2 | — | 0.7 | 1210 |
| Lamb: | |||||||
| Breast | 10.1 | 45.5 | 15.4 | 19.1 | — | 0.8 | 1075 |
| Leg, hind | 17.4 | 52.9 | 15.9 | 13.6 | — | 0.9 | 860 |
| Pork, fresh: | |||||||
| Ham | 10.7 | 48.0 | 13.5 | 25.9 | — | 0.8 | 1320 |
| Loin chops | 19.7 | 41.8 | 13.4 | 24.2 | — | 0.8 | 1245 |
| Shoulder | 12.4 | 44.9 | 12.0 | 29.8 | — | 0.7 | 1450 |
| Tenderloin | — | 66.5 | 18.9 | 13.0 | — | 1.0 | 895 |
| Pork, salted, cured, pickled: | |||||||
| Ham, smoked | 13.6 | 34.8 | 14.2 | 33.4 | — | 4.2 | 1635 |
| Shoulder, smoked | 18.2 | 36.8 | 13.0 | 26.6 | — | 5.5 | 1335 |
| Salt pork | — | 7.9 | 1.9 | 86.2 | — | 3.9 | 3555 |
| Bacon, smoked | 7.7 | 17.4 | 9.1 | 62.2 | — | 4.1 | 2715 |
| Sausage: | |||||||
| Bologna | 3.3 | 55.2 | 18.2 | 19.7 | — | 3.8 | 1155 |
| Pork | — | 39.8 | 13.0 | 44.2 | 1.1 | 2.2 | 2075 |
| Frankfort | — | 57.2 | 19.6 | 18.6 | 1.1 | 3.4 | 1155 |
| Soups: | |||||||
| Celery, cream of | — | 88.6 | 2.1 | 2.8 | 5.0 | 1.5 | 235 |
| Beef | — | 92.9 | 4.4 | 0.4 | 1.1 | 1.2 | 120 |
| Meat stew | — | 84.5 | 4.6 | 4.3 | 5.5 | 1.1 | 365 |
| Tomato | — | 90.0 | 1.8 | 1.1 | 5.6 | 1.5 | 185 |
| Poultry: | |||||||
| Chicken, broilers | 41.6 | 43.7 | 12.8 | 1.4 | — | 0.7 | 305 |
| Fowls | 25.9 | 47.1 | 13.7 | 12.3 | — | 0.7 | 765 |
| Goose | 17.6 | 38.5 | 13.4 | 29.8 | — | 0.7 | 1475 |
| Turkey | 22.7 | 42.4 | 16.1 | 18.4 | — | 0.8 | 1060 |
| Fish: | |||||||
| Cod, dressed | 29.9 | 58.5 | 11.1 | 0.2 | — | 0.8 | 220 |
| Halibut, steaks or sections | 17.7 | 61.9 | 15.3 | 4.4 | — | 0.9 | 475 |
| Mackerel, whole | 44.7 | 40.4 | 10.2 | 4.2 | — | 0.7 | 370 |
| Perch, yellow dressed | 35.1 | 50.7 | 12.8 | 0.7 | — | 0.9 | 275 |
| Shad, whole | 50.1 | 35.2 | 9.4 | 4.8 | — | 0.7 | 380 |
| Shad, roe | — | 71.2 | 20.9 | 3.8 | 2.6 | 1.5 | 600 |
| Fish, preserved: | |||||||
| Cod, salt | 24.9 | 40.2 | 16.0 | 0.4 | — | 18.5 | 325 |
| Herring, smoked | 44.4 | 19.2 | 20.5 | 8.8 | — | 7.4 | 755 |
| Fish, canned | |||||||
| Salmon | — | 63.5 | 21.8 | 12.1 | — | 2.6 | 915 |
| Sardines[A] | [A]5.0 | 53.6 | 23.7 | 12.1 | — | 5.3 | 950 |
| Shellfish: | |||||||
| Clams | — | 80.8 | 10.6 | 1.1 | 5.2 | 2.3 | 340 |
| Crabs | 52.4 | 36.7 | 7.9 | 0.9 | 0.6 | 1.5 | 200 |
| Lobsters | 61.7 | 30.7 | 5.9 | 0.7 | 0.2 | 0.8 | 145 |
| Eggs: Hen's eggs | [B]11.2 | 65.5 | 13.1 | 9.3 | — | 0.9 | 635 |
| Dairy products, etc.: | |||||||
| Butter | — | 11.0 | 1.0 | 85.0 | — | 3.0 | 3410 |
| Whole milk | — | 87.0 | 3.3 | 4.0 | 5.0 | 0.7 | 310 |
| Skim milk | — | 90.5 | 3.4 | 0.3 | 5.1 | 0.7 | 165 |
| Buttermilk | — | 91.0 | 3.0 | 0.5 | 4.8 | 0.7 | 160 |
| Condensed milk | — | 26.9 | 8.8 | 8.3 | 54.1 | 1.9 | 1430 |
| Cream | — | 74.0 | 2.5 | 18.5 | 4.5 | 0.5 | 865 |
| Cheese, Cheddar | — | 27.4 | 27.7 | 36.8 | 4.1 | 4.0 | 2075 |
| Cheese, full cream | — | 34.2 | 25.9 | 33.7 | 2.4 | 3.8 | 1885 |
| VEGETABLE FOOD | |||||||
| Flour, meal, etc.: | |||||||
| Entire wheat flour | — | 11.4 | 13.8 | 1.9 | 71.9 | 1.0 | 1650 |
| Graham flour | — | 11.3 | 13.3 | 2.2 | 71.4 | 1.8 | 1645 |
| Wheat flour, patent roller process | |||||||
| High-grade and medium | — | 12.0 | 11.4 | 1.0 | 75.1 | 0.5 | 1635 |
| Low grade | — | 12.0 | 14.0 | 1.9 | 71.2 | 0.9 | 1640 |
| Macaroni, vermicelli, etc | — | 10.3 | 13.4 | 0.9 | 74.1 | 1.3 | 1645 |
| Wheat breakfast food | — | 9.6 | 12.1 | 1.8 | 75.2 | 1.3 | 1680 |
| Buckwheat flour | — | 13.6 | 6.4 | 1.2 | 77.9 | 0.9 | 1605 |
| Rye flour | — | 12.9 | 6.8 | 0.9 | 78.7 | 0.7 | 1620 |
| Corn meal | — | 12.5 | 9.2 | 1.9 | 75.4 | 1.0 | 1635 |
| Oat breakfast food | — | 7.7 | 16.7 | 7.3 | 66.2 | 2.1 | 1800 |
| Rice | — | 12.3 | 8.0 | 0.3 | 79.0 | 0.4 | 1620 |
| Tapioca | — | 11.4 | 0.4 | 0.1 | 88.0 | 0.1 | 1650 |
| Starch | — | — | — | — | 90.0 | — | 1675 |
| Bread, pastry, etc.: | |||||||
| White bread | — | 35.3 | 9.2 | 1.3 | 53.1 | 1.1 | 1200 |
| Brown bread | — | 43.6 | 5.4 | 1.8 | 47.1 | 2.1 | 1040 |
| Bread, pastry, etc.: | |||||||
| Graham bread | — | 35.7 | 8.9 | 1.8 | 52.1 | 1.5 | 1195 |
| Whole wheat bread | — | 38.4 | 9.7. | 0.9 | 49.7 | 1.3 | 1130 |
| Rye bread | — | 35.7 | 9.0. | 0.6 | 53.2 | 1.5 | 1170 |
| Cake | — | 19.9 | 6.3. | 9.0 | 63.3 | 1.5 | 1630 |
| Cream crackers | — | 6.8 | 9.7. | 12.1 | 69.7 | 1.7 | 1925 |
| Oyster crackers | — | 4.8 | 11.3. | 10.5 | 70.5 | 2.9 | 1910 |
| Soda crackers | — | 5.9 | 9.8. | 9.1 | 73.1 | 2.1 | 1875 |
| Sugars, etc.: | |||||||
| Molasses | — | — | — | — | 70.0 | — | 1225 |
| Candy[C] | — | — | — | — | 96.0 | — | 1680 |
| Honey | — | — | — | — | 81.0 | — | 1420 |
| Sugar, granulated | — | — | — | — | 100.0 | — | 1750 |
| Maple sirup | — | — | — | — | 71.4 | — | 1250 |
| Vegetables:[D] | |||||||
| Beans, dried | — | 12.6 | 22.5. | 1.8 | 59.6 | 3.5 | 1520 |
| Beans, Lima, shelled | — | 68.5 | 7.1. | 0.7 | 22.0 | 1.7 | 540 |
| Beans, string | 7.0 | 83.0 | 2.1. | 0.3 | 6.9 | 0.7 | 170 |
| Beets | 20.0 | 70.0 | 1.3. | 0.1 | 7.7 | 0.9 | 160 |
| Cabbage | 15.0 | 77.7 | 1.4. | 0.2 | 4.8 | 0.9 | 115 |
| Celery | 20.0 | 75.6 | 0.9. | 0.1 | 2.6 | 0.8 | 65 |
| Corn, green (sweet), edible portion | — | 75.4 | 3.1 | 1.1 | 19.7 | 0.7 | 440 |
| Cucumbers | 15.0 | 81.1 | 0.7. | 0.2 | 2.6 | 0.4 | 65 |
| Lettuce | 15.0 | 80.5 | 1.0. | 0.2 | 2.5 | 0.8 | 65 |
| Mushrooms | — | 88.1 | 3.5 | 0.4 | 6.8 | 1.2 | 185 |
| Onions | 10.0 | 78.9 | 1.4. | 0.3 | 8.9 | 0.5 | 190 |
| Parsnips | 20.0 | 66.4 | 1.3. | 0.4 | 10.8 | 1.1 | 230 |
| Peas (Pisum sativum), dried. | — | 9.5 | 24.6 | 1.0 | 62.0 | 2.9 | 1565 |
| Peas (Pisum sativum), shelled | — | 74.6 | 7.0 | 0.5 | 16.9 | 1.0 | 440 |
| Cowpeas, dried | — | 13.0 | 21.4. | 1.4 | 60.8 | 3.4 | 1505 |
| Potatoes | 20.0 | 62.6 | 1.8. | 0.1 | 14.7 | 0.8 | 295 |
| Rhubarb | 40.0 | 56.6 | 0.4 | 0.4 | 2.2 | 0.4 | 60 |
| Sweet potatoes | 20.0 | 55.2 | 1.4 | 0.6 | 21.9 | 0.9 | 440 |
| Spinach | — | 92.3 | 2.1 | 0.3 | 3.2 | 2.1 | 95 |
| Squash | 50.0 | 44.2 | 0.7 | 0.2 | 4.5 | 0.4 | 100 |
| Tomatoes | — | 94.3 | 0.9 | 0.4 | 3.9 | 0.5 | 100 |
| Turnips | 30.0 | 62.7 | 0.9 | 0.1 | 5.7 | 0.6 | 120 |
| Vegetables, canned: | |||||||
| Baked beans | — | 68.9 | 6.9 | 2.5 | 19.6 | 2.1 | 555 |
| Peas (Pisum sativum), green | — | 85.3 | 3.6 | 0.2 | 9.8 | 1.1 | 235 |
| Corn, green | — | 76.1 | 2.8 | 1.2 | 19.0 | 0.9 | 430 |
| Succotash | — | 75.9 | 3.6 | 1.0 | 18.6 | 0.9 | 425 |
| Tomatoes | — | 94.0 | 1.2 | 0.2 | 4.0 | 0.6 | 95 |
| Fruits, berries, etc., fresh:[E] | |||||||
| Apples | 25.0 | 63.3 | 0.3 | 0.3 | 10.8 | 0.3 | 190 |
| Bananas | 35.0 | 48.9 | 0.8 | 0.4 | 14.3 | 0.6 | 260 |
| Grapes | 25.0 | 58.0 | 1.0 | 1.2 | 14.4 | 0.4 | 295 |
| Lemons | 30.0 | 62.5 | 0.7 | 0.5 | 5.9 | 0.4 | 125 |
| Muskmelons | 50.0 | 44.8 | 0.3 | — | 4.6 | 0.3 | 80 |
| Oranges | 27.0 | 63.4 | 0.6 | 0.1 | 8.5 | 0.4 | 150 |
| Pears | 10.0 | 76.0 | 0.5 | 0.4 | 12.7 | 0.4 | 230 |
| Persimmons, edible portion | — | 66.1 | 0.8 | 0.7 | 31.5 | 0.9 | 550 |
| Raspberries | — | 85.8 | 1.0 | — | 12.6 | 0.6 | 220 |
| Strawberries | 5.0 | 85.9 | 0.9 | 0.6 | 7.0 | 0.6 | 150 |
| Watermelons | 59.4 | 37.5 | 0.2 | 0.1 | 2.7 | 0.1 | 50 |
| Fruits, dried: | |||||||
| Apples | — | 28.1 | 1.6 | 2.2 | 66.1 | 2.0 | 1185 |
| Apricots | — | 29.4 | 4.7 | 1.0 | 62.5 | 2.4 | 1125 |
| Dates | 10.0 | 13.8 | 1.9 | 2.5 | 70.6 | 1.2 | 1275 |
| Rhubarb | 40.0 | 56.6 | 0.4 | 0.4 | 2.2 | 0.4 | 60 |
| Figs | — | 18.8 | 4.3 | 0.3 | 74.2 | 2.4 | 1280 |
| Raisins | 10.0 | 13.1 | 2.3 | 3.0 | 68.5 | 3.1 | 1265 |
| Nuts: | |||||||
| Almonds | 45.0 | 2.7 | 11.5 | 30.2 | 9.5 | 1.1 | 1515 |
| Brazil nuts | 49.6 | 2.6 | 8.6 | 33.7 | 3.5 | 2.0 | 1485 |
| Butternuts | 86.4 | 0.6 | 3.8 | 8.3 | 0.5 | 0.4 | 385 |
| Chestnuts, fresh | 16.0 | 37.8 | 5.2 | 4.5 | 35.4 | 1.1 | 915 |
| Chestnuts, dried | 24.0 | 4.5 | 8.1 | 5.3 | 56.4 | 1.7 | 1385 |
| Cocoanuts | [F]48.8 | 7.2 | 2.9 | 25.9 | 14.3 | 0.9 | 1295 |
| Cocoanut, prepared | — | 3.5 | 6.3 | 57.4 | 31.5 | 1.3 | 2865 |
| Filberts | 52.1 | 1.8 | 7.5 | 31.3 | 6.2 | 1.1 | 1430 |
| Hickory nuts | 62.2 | 1.4 | 5.8 | 25.5 | 4.3 | 0.8 | 1145 |
| Pecans, polished | 53.2 | 1.4 | 5.2 | 33.3 | 6.2 | 0.7 | 1465 |
| Peanuts | 24.5 | 6.9 | 19.5 | 29.1 | 18.5 | 1.5 | 1775 |
| Piñon (Pinus edulis) | 40.6 | 2.0 | 8.7 | 36.8 | 10.2 | 1.7 | 1730 |
| Walnuts, black | 74.1 | 0.6 | 7.2 | 14.6 | 3.0 | 0.5 | 730 |
| Walnuts, English | 58.1 | 1.0 | 6.9 | 26.6 | 6.8 | 0.6 | 1250 |
| Miscellaneous: | |||||||
| Chocolate | — | 5.9 | 12.9 | 48.7 | 30.3 | 2.2 | 5625 |
| Cocoa, powdered | — | 4.6 | 21.6 | 28.9 | 37.7 | 7.2 | 2160 |
| Cereal coffee, infusion (1 part boiled in 20 parts water)[G] | — | 98.2 | 0.2 | — | 1.4 | 0.2 | 30 |
[A] Refuse, oil.
[B] Refuse, shell.
[C] Plain confectionery not containing nuts, fruit, or chocolate.
[D] Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc The amount varies with the method of preparing the vegetables, and cannot be accurately estimated The figures given for refuse of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.
[E] Fruits contain a certain proportion of inedible materials, as skin, seeds, etc., which are properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected.
[F] Milk and shell.
[G] The average of five analyses of cereal coffee grain is: Water 6.2, protein 13.3, fat 3.4, carbohydrates 72.6, and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion. The average in the table represents the available nutrients in the beverage. Infusions of genuine coffee and of tea like the above contain practically no nutrients.