Chapter 40

COMPARATIVE COST AND VALUE OF FOODS

241. Cost and Nutrient Content of Foods.--The market price and the nutritive value of foods are often at variance, as those which cost the most frequently contain the least nutrients.[75] It is difficult to make absolute comparisons as to the nutritive value of foods at different prices, because they differ not only in the amounts, but also in the kinds of nutrients. While it is not possible to express definitely the value of one food in terms of another, approximate comparisons may be made as to the amounts of nutrients that can be secured for a given sum of money when foods are at different prices, and tables have been prepared making such comparisons.

242. Nutrients Procurable for a Given Sum.[7]--To ascertain the nutrients procurable for a given sum first determine the amount in pounds that can be obtained, say, for ten cents, and then multiply by the percentages of fat, protein, carbohydrates, and calories in the food. The results are the amounts, in pounds, of nutrients procurable for that sum of money. For example: if milk is 5 cents per quart, two quarts or approximately four pounds, can be procured for 10 cents. If the milk contains fat, 4 per cent, protein, 3.3 per cent, carbohydrates, 5 per cent, and fuel value, 310 calories per pound, multiplying each of these by 4 gives the nutrients and fuel value in four pounds, or 10 cents worth of milk, as follows:

Protein 0.13 lb. Fat 0.16 lb. Carbohydrates 0.2 lb. Calories 1240

If it is desired to compare milk at 5 cents per quart with round steak at 15 cents per pound, 10 cents will procure 0.66, or two thirds of a pound of round steak containing on an average (edible portion) 19 per cent protein, 12.8 per cent fat, and yielding 890 calories per pound. If 10 per cent is refuse, there is edible about 0.6 of a pound. The amounts of nutrients in the 0.6 of a pound of steak, edible portion, or 0.66 lb. as purchased would be:

Protein 0.11 lb. Fat 0.08 lb. Calories 534

It is to be observed that from the 10 cents' worth of milk a little more protein, 0.08 of a pound more fat, and nearly two and one half times as many calories can be secured as from the 10 cents' worth of meat. This is due to the carbohydrates and the larger amount of fat which the milk contains. At these prices, milk should be used liberally in the dietary, as it furnishes more of all the nutrients than does meat. It would not be advisable to exclude meat entirely from the ration, but milk at 5 cents per quart is cheaper food than meat at 15 cents per pound. In making comparisons, preference cannot always be given to one food because of its containing more of any particular nutrient, for often there are other factors that influence the value.

243. Comparing Foods as to Nutritive Value.--In general, preference should be given to foods which supply the most protein, provided the differences between the carbohydrates and fats are not large. When the protein content of two foods is nearly the same, but the fats and carbohydrates differ materially, the preference may safely be given to the food which supplies the larger amount of total nutrients. A pound of protein in a ration is more valuable than a pound of either fat or carbohydrates, although it is not possible to establish an absolute scale as to the comparative value of these nutrients, because they serve different functional purposes in the body. It is sometimes necessary to use small amounts of foods rich in protein in order to secure a balanced ration; excessive use of protein, however, is not economical, as that which is not needed for functional purposes is converted into heat and energy which could be supplied as well by the carbohydrates, and they are less expensive nutrients.

TEN CENTS WILL PURCHASE: (From Farmer's Bulletin No. 142, U. S. Dept. of Agr.)

============================================================================= | | TOTAL | | | | | | WEIGHT | | | | KIND OF FOOD | PRICE | OF FOOD | | | CAR- | MATERIAL | PER | MATE- |PROTEIN | FAT | BOHY- | ENERGY | POUND | RIAL | | | DRATES | ------------------------+-------+---------+--------+-------+---------+------- | Cents | Pounds | Pound | Pound | Pounds |Calories Beef, sirloin | 25 | 0.40 | 0.06 | 0.06 | -- | 410 Do. | 20 | 0.50 | 0.08 | 0.08 | -- | 515 Do. | 15 | 0.67 | 0.10 | 0.11 | -- | 685 Beef, round | 16 | 0.63 | 0.11 | 0.08 | -- | 560 Do. | 14 | 0.71 | 0.13 | 0.09 | -- | 630 Do. | 12 | 0.83 | 0.15 | 0.10 | -- | 740 Beef, shoulder clod | 12 | 0.83 | 0.13 | 0.08 | -- | 595 Do. | 9 | 1.11 | 0.18 | 0.10 | -- | 795 Beef, stew meat | 5 | 2.00 | 0.29 | 0.23 | -- | 1530 Beef, dried, chipped | 25 | 0.40 | 0.10 | 0.03 | -- | 315 Mutton chops, loin | 16 | 0.63 | 0.08 | 0.17 | -- | 890 Mutton, leg | 20 | 0.50 | 0.07 | 0.07 | -- | 445 Do. | 16 | 0.63 | 0.09 | 0.09 | -- | 560 Roast pork, loin | 12 | 0.83 | 0.11 | 0.19 | -- | 1035 Pork, smoked ham | 22 | 0.45 | 0.06 | 0.14 | -- | 735 Do. | 18 | 0.56 | 0.08 | 0.18 | -- | 915 Pork, fat salt | 12 | 0.83 | 0.02 | 0.68 | -- | 2950 Codfish, dressed, fresh | 10 | 1.00 | 0.11 | -- | -- | 220 Halibut, fresh | 18 | 0.56 | 0.08 | 0.02 | -- | 265 Cod, salt | 7 | 1.43 | 0.22 | 0.01 | -- | 465 Mackerel, salt, dressed | 10 | 1.00 | 0.13 | 0.20 | -- | 1135 Salmon, canned | 12 | 0.83 | 0.18 | 0.10 | -- | 760 Oysters, solids, | | | | | | 50 cents per quart | 25 | 0.40 | 0.02 | -- | 0.01 | 90 35 cents per quart | 18 | 0.56 | 0.03 | 0.01 | 0.02 | 125 Lobster, canned | 18 | 0.56 | 0.10 | 0.01 | -- | 225 Butter | 20 | 0.50 | 0.01 | 0.40 | -- | 1705 Do. | 25 | 0.40 | -- | 0.32 | -- | 1365 Do. | 30 | 0.33 | -- | 0.27 | -- | 1125 Eggs, 36 cents per dozen| 24 | 0.42 | 0.05 | 0.04 | -- | 260 Eggs, 24 cents per dozen| 16 | 0.63 | 0.07 | 0.06 | -- | 385 Eggs, 12 cents per dozen| 8 | 1.25 | 0.14 | 0.11 | -- | 770 Cheese | 16 | 0.63 | 0.16 | 0.20 | 0.02 | 1185 Milk, 7 cents per quart | 3-1/2 | 2.85 | 0.09 | 0.11 | 0.14 | 885 Milk, 6 cents per quart | 3 | 3.33 | 0.11 | 0.13 | 0.17 | 1030 Wheat flour | 3 | 3.33 | 0.32 | 0.03 | 2.45 | 5440 Do. | 2-1/2 | 4.00 | 0.39 | 0.04 | 2.94 | 6540 Corn meal, granular | 2-1/2 | 4.00 | 0.31 | 0.07 | 2.96 | 6540 Wheat breakfast food | 7-1/2 | 1.33 | 0.13 | 0.02 | 0.98 | 2235 Oat breakfast food | 7-1/2 | 1.33 | 0.19 | 0.09 | 0.86 | 2395 Oatmeal | 4 | 2.50 | 0.34 | 0.16 | 1.66 | 4500 Rice | 8 | 1.25 | 0.08 | -- | 0.97 | 2025 Wheat bread | 6 | 1.67 | 0.13 | 0.02 | 0.87 | 2000 Do. | 5 | 2.00 | 0.16 | 0.02 | 1.04 | 2400 Do. | 4 | 2.50 | 0.20 | 0.03 | 1.30 | 3000 Rye bread | 5 | 2.00 | 0.15 | 0.01 | 1.04 | 2340 Beans, white, dried | 5 | 2.00 | 0.35 | 0.03 | 1.16 | 3040 Cabbage | 2-1/2 | 4.00 | 0.05 | 0.01 | 0.18 | 460 Celery | 5 | 2.00 | 0.02 | -- | 0.05 | 130 Corn, canned | 10 | 1.00 | 0.02 | 0.01 | 0.18 | 430 Potatoes, | | | | | | 90 cents per bushel | 1-1/2| 6.67 | 0.10 | 0.01 | 0.93 | 1970 60 cents per bushel | 1 | 10.00 | 0.15 | 0.01 | 1.40 | 2950 45 cents per bushel | 3/4 | 13.33 | 0.20 | 0.01 | 1.87 | 3935 Turnips | 1 | 10.00 | 0.08 | 0.01 | 0.54 | 1200 Apples | 1-1/2| 6.67 | 0.02 | 0.02 | 0.65 | 1270 Bananas | 7 | 1.43 | 0.01 | 0.01 | 0.18 | 370 Oranges | 6 | 1.67 | 0.01 | -- | 0.13 | 250 Strawberries | 7 | 1.43 | .01 | 0.01 | 0.09 | 215 Sugar | 6 | 1.67 | -- | -- | 1.67 | 2920 =============================================================================

It is to be noted in the table that, ordinarily, for the same amount of money the most nutrients can be obtained in the form of milk, cheese, sugar, and beans, corn meal, wheat flour, oatmeal, and cereals in bulk. While meats supply protein liberally, they fail to furnish carbohydrates as the vegetables. As discussed in the chapter on Dietary Studies of Families, unnecessarily expensive foods are often used, resulting either in lack of nutrients or unbalanced rations.

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.)

============================================================================= | | | | | | | F | | | | | h | | u p | R | | P | | C y | | e e | e | W | r | | a d | | l r | f | a | o | F | r r | A | Food Material | u | t | t | a | b a | s | v P (as purchased) | s | e | e | t | o t | h | a o | e | r | i | | - e | | l u | | | n | | s | | u n | | | | | | | e d ------------------------------+------+------+------+------+-----+-----+------ | | | | | | | Calo- ANIMAL FOOD | % | % | % | % | % | % | ries | | | | | | | 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 | 17.2 | 45.4 | 13.8 | 23.2 | -- | 0.7 | 1210 tallow | | | | | | | 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]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 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 Vegetables: | | | | | | | 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 Fruits, dried: | | | | | | | 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 =============================================================================

[Footnote A: Refuse, oil.] [Footnote B: Refuse, shell.]

[Footnote C: Plain confectionery not containing nuts, fruit, or chocolate.]

[Footnote 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.]

[Footnote 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.]

[Footnote F: Milk and shell.]

[Footnote 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.]