DIETETICS FOR THE CLINICIAN By MILTON ARLANDEN BRIDGES B.S., M.D., F.A.C.P. ‘ SECOND EDITION Octave, 993 pages. Cloth, $10.90, net FOOD AND BEVERAGE ' ANALYSES BY MILTON ARLANDEN'BRIDGES, B.S., M.D., F.A.C.P. DIRECTOR OF MEDICINE, DEPARTMENT OF CORRECTION HOSPITALS, NEW YORK; CONSULTING PHYSICIAN, SEAVIEW HOSPITAL, STATEN ISLAND, NEW YORK; ASSISTANT CLINICAL PROFESSOR OF MEDICINE AND LECTURER IN THERAPEUTICS, NEW YORK POST-GRADUATE MEDICAL SCHOOL, COLUMBIA UNIVERSITY; ASSISTANT ATTENDING PHYSICIAN AND CHIEF OF DIAGNOSTIC CLINIC, POST- GRADUATE HOSPITAL, V " OW OF THE NEW , X " YOR /- CAfififitMD\ \ LEA & FEBIGER PHILADELPHIA 1935 0317 COPYRIGHT LEA & FEBIGER 1935 PRINTED IN U. S. A‘. CAT. FOR ' EUBLIC HEALTH TX 513/ B a 7’ FUEL” HEALTH LIBRARY l9 ‘5 3 TO MY WIFE 842 PREFACE. THE material contained within these covers, it seems to the author and his associates, will fill an hiatus in the armamentarium of all those interested in nutrition. Many years have elapsed since the publication of Bulletin 28 of the Department of Agriculture containing that epochal work of Atwater and Bryant which has become a source for all studies and treatises on nutrition in the western world. A study of the various food analytical tables published since then reveals that little, or no original investigation has been done and that they are merely readaptations, often inaccurate, of this early work. Notwithstanding the ever—increasing use by the public of canned and packaged foods, very little dietetic recognition has been given to these products, and their analyses heretofore have been available only through contact with the manufacturers. Their use has become so general that it is impractical and archaic to insist solely upon fresh and non-commercial products. It would seem necessary to have available the analyses of these products, in addition to those of common foods in order to prescribe a proper dietary. This volume is, therefore, offered to meet this requirement. The material presented herein is the result of the intensive efforts of a large staff of assistants and other investigators who have thoroughly searched international records in order to correlate and evaluate present available international data. Where such data . on common foods were lacking, original analyses were made and the results embodied. Analyses of internationally recognized commercial products have been obtained from the respective manufacturers. All of this has consumed considerable time, labor and expense, and was made possible, in part, through the generosity of the Life Extension Institute and through a gift from William A. Schutz and family in memory of Hazel V. Mitchell. This material has been assembled under the direction of the author, with the invaluable assistance of Marjorie R. Mattice, Assistant Professor of Biochemistry of the New York Post-Graduate Medical School, Columbia University. Miss Mattice is principally responsible for the assembling, checking, correlating and correcting of the various data and for the many original analyses. ‘ M. A. B. (7) NEW YORK CITY. CONTENTS. INTRODUCTION CHAPTER I. — CARBOHYDRATES II. —PROTEINS III. —FATS . Table of ChOlesterol Content of Various Foods IV —WATER . Table of Water Content of Some Foods as Eaten . V.~FOODS AND BEVERAGES Caloric Requirements . I Tables of Average Weights VI.—NUTRITIVE AND CALORIC VALUES OF FOODS VII.—TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS . VIII.~—TABLE OF ANALYSES OF SPECIAL DIETETIC FOODS IX.—TABLE OF ANALYSES OF STRAINED FOODS . X.—-—INORGANIC SALTS OR MINERALS . Calcium and Phosphorus . Iron . . . . . Copper Manganese . Chlorides Iodine XI.—TABLE 0F MINERAL CONSTITUENTS OF VARIOUS FOODS . XII.—TABLE OF IODINE CONTENT OF VARIOUS FOODS XIII.—THE VITAMINS Vitamin A Vitamin B1 . Vitamin C . Vitamin B2 or G Vitamin D . Vitamin E XIV.——TABLE 0F VITAMINS IN FOODS XV. A—LCOHOLIC BEVERAGES Definitions and Descriptions of Malt Liquors, Wines and Distilled Liquors . . . . . XVI.—TABLE 0F COMPOSITIONS AND FUEL VALUES OF ALCOHOLIC BEVERAGES BIBLIOGRAPHIES ('9). 11 13 15 18 21 23 25 26 29 33 38 40 157 165 169 171 173 174 174 175 176 180 192 200 200 202 205 206 208 210 212 220 220 225 232 FOOD AND BEVERAGE ANALYSES. INTRODUCTION. A PROPER diet regimen can be instituted only after the considera- tion of many varying but universally present factors. Recent scientific attention has been so successfully concentrated on the question of feeding that the haphazard guesses of the past generation have been discarded in favor of a modern dietetic knowl- edge based on the better-understood physical requirements of man. Meticulous research by Eugene F. DuBois, Henry C. Sherman and others has furnished unassailable and practical basic data. The nutritional demands of the body vary with the age, sex, height and weight of the individual and with the sum total of activity during the twenty-four hours. The variations of age are most significant during the growing periods of childhood and youth, and require greater recognition than in the more mature years. Quoting from Sherman, in his third edition of Chemistry of Food and Nutrition, “ The calories per hour, per pound and per kilogram can be most readily determined from the following table: Calories per hour. _—-—’—'fi Per 70 Per Per Form of activity. kilograms.* kilogram. pound. Sleeping . . . . . . . . , . 65 0.93 0.43 Awake lying still . . . . . . . . . 77 1.10 0.50 Sitting at rest. . . . . . . . . . 100 1.43 0.65 Reading aloud . . , . . . . . . 105 1.50 0 . 69 Standing relaxed . . . . . . . . . 105 1.50 0.69 Hand sewing . . . . . . . . . . 111 1.59 0.72 Standing at attention . . . 115 1.63 0.74 Knitting (23 stitches per min. on sweater) . 116 1.66 0.75 Dressing and undressing. . . . . . . 118 1 .69 0.76 Singing . . . . . . . . . . . 122 1 .74 0.79 Tailoring . . . . . . . . . 135 1.93 0.88 Typewriting rapidly . . . . . . . 140 2.00 0.91 Ironing (with 5-pound iron) . ' 144 2.06 0.93 Dishwashing (plates, bowls, cups and saucers) 144 2.06 0.93 Sweeping bare floor (38 strokes per minute) . 169 2 .41 1 .09 Bookbinding . . . . . . . . . . 170 2 .43 1.10 “ Light exercise” . . . . . . . . . 170 2.43 1 .10 Shoemaking . . . . 180 2.57 1.17 Walking slowly (2. 6 miles per hour) . 200 2.86 1.30 Carpentry, metal working, industrial painting 240 3.43 1.56 ”Active exercise’ . 290 4.14 1 .88 Walking moderately fast (3 75 miles per hour) 300 4.28 1.95 Stoneworking . . . 400 5.71 2.60 “ Severe exercise" . . . . . . . . 450 6.43 2.92 Sawing wood . . . . . . . . . . 480 6.86 3.12 Swimming . . . . . 500 7 . 14 3 .25 Running (5. 3 miles per hour) . . . . . 570 8.14 3.70 “Very severe exercise’. . . . 600 8.57 3.90 Walking very fast (5.3 miles per hour) , . 650 9.28 4.22 * Average man (150 pounds). (11) 12 INTRODUCTION Thus a specific diet regimen may be outlined for individuals or for a group of individuals, based on the various activities in which they indulge during an average twenty-four hour period. ‘ The sum of the number of calories per pound required in the various activities of the day will determine the proper caloric maintenance intake. Having established the number of calories required for mainte- nance or for the increase or decrease in poundage, a proper balance of the various elements must be determined and a diet following these principles prescribed. There will be found in the following pages descriptive matter concerning the various nutritive requirements, evidence of specific inadequacies, as well as tables of the values of the various food and beverage caloric, vitamin and mineral factors. A working hypothesis applicable to dietetics, patterned after that of the famous Koch, is herewith presented: “ The proper attitude to assume in reference to any newly developed diet is to check its principles against sound, known physiological demands. When these are met by any new regimen, and when such things as palatability and avoidance of monotony are accomplished, together with successful demonstration of clinical response under competent observa- tion, then such a dietary is worthy of commendation and institution.”* M. A. B. NEW YORK. * “Dietetics for the Clinician.” C HAP TE R I. CARBOHYDRATES. Properties—The simple carbohydrates fall into two main groups: (1) Sweet, crystalline compounds soluble in water, such as sugars (their chemical names terminating in -ose) ; and (2) tasteless, non- crystalline substances relatively insoluble in water, such as starch, glycogen, dextrin and inulin. The carbohydrates are polyhydric alcohols, with free or potential aldehyde or ketone groups, the insoluble ones being anhydrides of the sugars. Utilization—When mastication takes place, carbohydrate diges- tion is initiated by salivary enzymes; otherwise, this function devolves upon the pancreatic and intestinal juices whose enzymes bring about hydrolysis to the simple sugar stage, glucose being the chief end-product. Not all carbohydrates can be utilized for energy purposes. Precise knowledge regarding many of the plant polysaccharides is lacking. Crude fiber or cellulose is untouched by the human digestive system. agar-agar is hydrolyzed only to a very limited extent. Pentosans disappear from the intestinal tract, the evidence favoring absorption rather than bacterial attack. The fate of the pentose sugars is debatable. Unassimilable carbohydrates included in the diet to give bulk and to promote regular peristalsis are, of course, without caloric value. Sugars, especially lactose, are frequently prescribed for the bacterial flora of the colon rather than as fuel for the host. Where sugar serves as a substrate for bacterial action, fermentation occurs, the formation of such acids as acetic and butyric favoring alimentary evacuation. Refined carbohydrates have less real food value than those in the natural state. This is due partly to the loss of minerals and food accessories, of whose nature we know little, and partly to the addi- tion of deleterious. substances in the manufacturing process. For example, in the commercial production of glucose from starch the hydrolytic agent is sulphuric acid; the acid, unfortunately, is con— taminated with arsenical compounds difficult to remove. It should be remembered that the term glucose is not synonymous with the commercial product. Carbohydrates function in two ways in their relation to fats. A variable amount of sugar is changed into fat and stored as such; this tendency to fat formation is dependent upon individual heredi- tary forces of which we know little. Glucose undergoing oxidation acts as a catalyst for the combustion of fats. Fatty acids proceed without the aid of sugar to degradation products containing four carbon atoms. If glucose is not being burned, the four-carbon residues, instead of being oxidized to C02 and H20, accumulate and cause acidosis. ( 13 ) 14 CARBOHYDRATES Requirement.—Carbohydrates are the chief source of energy in the body. The average daily requirement is 350 to 500 grams. The lowest intake consistent with continued health has not been experimentally determined, but even in diabetics it is not wise to reduce the carbohydrate intake to less than 100 grams per day for any length of time. The employment of 600—Calorie diets in treat- ing obesity may call for as little as 35 grams of carbohydrate daily, but such a régime should not be undertaken without supervision. The carbohydrate minimum may be placed at 0.6 gram per kilogram for those who are overweight. Depending upon individual energy requirements, taste and cli- mate, the proportions of the calories derived from carbohydrates will vary from 45 to 75 per cent. ' In the average diet the carbo- hydrates contribute 60 to 70 per cent of the total caloric value. Deficiency-The abilityof the body to store carbohydrates is limited. ' The liver serves as the general reservoir for stored carbo- hydrates. It is continually tapped to maintain the normal blood— sugar level. Muscle glycogen is reserved for the use of that particular tissue. Reducing diets deplete the supply of liver glycogen and may lay this organ open to irreparable damage. Carbohydrate defi- ciency leads to acidosis, listlessness, fatigue, lack of resistance and emotional irritability. Sources—The potato is predominantly a carbohydrate food, but tuberin (the globulin of potato) is by no means a protein of inferior ' rank. Carbohydrate deficiency diseases are not common where the potato enters liberally into the diet. Its alkaline ash gives the potato a further advantage over rice and the farinaceous foods. FOODS RICH IN CARBOHYDRATES. FOODS POOR IN CARBOHYDRATES. Breadstufis Asparagus Candies Butter Cashew nuts Cabbage Chestnuts Cauliflower Cocoanut Cheese Condensed milk Fish Crackers, biscuits, cakes, etc. Greens Dried fruits Leeks Farinaceous foods Mayonnaise Lichi nuts Meat Mince meat . Mushrooms Peanuts Okra Potatoes Poultry Preserved fruits Salad vegetables Ready—to-eat cereals Sauerkraut Starches String beans Sugars Summer squash Syrups Vegetable marrow CHAPTER II. PROTEINS. Properties—Proteins are the most important of the foodstuffs. Certain animals can subsist on a protein diet, forming from the ' protein such fat and carbohydrate as they require. The chemical instability and complexity of the proteins are essential for the phenomena of life, since protoplasm is fabricated from these com— pounds. The proteins differ from the fats and carbohydrates in that they contain nitrogen in amounts varying from 15 to 17. 6 per cent. The vegetable proteins contain slightly more, the animal pro- teins slightly less than the average 16 per cent. Sulphur (0.3 to 2. 4 per cent) IS usually found In the protein molecule and occasionally phosphorus (O. 4 to 0.8 per cent). In 100 grams of mixed protein an average of 1 gram of combined sulphur will be found. Other elements, such as iron and iodine, though rarely exceeding 1 per cent, occur in specialized proteins. Iron IS an important constituent of hemoglobin, while iodine IS an essential component of a protein derivative 1n the thyroid gland. Iodine 18 especially common in marine proteins, particularly in the crustaceans and mollusks. The simple proteins are naturally occurring substances which on hydrolysis yield a amino-acids. They are crystalloids, most of them , being readily soluble in aqueous media. This distinguishes them » from the more complex proteins, which are colloids, slightly soluble, if soluble at all, with huge non—diffusible molecules. Proteins vary w1dely 1n their amino-acid content, some being composed of only a few of the eighteen known amino-acids, others containing a great variety. Many of these acids can be manufactured by the body; others must be furnished 1n the diet and are referred to as “ essential. Not only must the “essential” amino-acids be available in the diet, but they must be present in optimum proportions, with the result that some proteins are found to be adequate,’ While others fail to sustain body weight or provide for growth. The quality of the dietary protein is as important as the quantity and becomes increasingly so as the quantity is decreased. Utilization. —Ingested protein is subjected to the action of diges- tive juices in the stomach and duodenum. This process involves addition of water with separation of the constituent amino-acids. From the complex proteins, other end—products are obtained which may or may not be split up by special enzymes before absorption. The amino—acids are rapidly removed from the circulating blood (15) 16 . PROTEINS and are used for building or repairing tissue, or they suffer extrac- tion presumably in the liver; there is little storage of protein. The free nitrogenous group is immediately converted into urea, chief waste product of protein metabolism in man, and eliminated by the. kidneys. The carbon-hydrogen—oxygen moiety left is utilized as though it were carbohydrate. From animal experiments, it appears that certain of the amino-acids can be transformed into ketone bodies in the diabetic organism, thus behaving like fatty acids. It is questionable whether this is duplicated in human experience. ExcessiVe protein is ingested, if digestion is inadequate, or if absorption is incomplete, various organisms will attack the protein residue in the intestine with resultant putrefaction. If the acid group of the amino-acid is removed, amines are formed, many of which are toxic and known as ptomaines. Such processes do not occur in the tissues. Some of the absorbed amino-acids may not be oxidized to C02 and H20 because of their mobilization by the liver as detoxicating agents. For example, benzoic acid, the sodium salt of which is a common food preservative, is conjugated with glycine and excreted in the urine as hippuric acid. Some foods, notably cranberries, contain appreciable amounts of benzoic acid. Requirement.—The minimum subsistence requirement per diem lies between 0.5 and 0.7 gram of selected proteins per kilogram of body weight. It is probably safer to regard 1 gram as a minimum because of the inadequacy of certain proteins and the unassimilable nature of part of the food nitrogen. Bed-ridden patients need less than 1 gram of protein per kilogram. If low-protein diets are indicated, two-thirds of the nitrogen should be in the form of animal proteins. According to Sherman, cereal proteins are as efficient as meat proteins, provided milk is included in the dietary. In general, vegetable proteins lack the availability of animal proteins. If both ‘ protein and caloric intake are to be limited, skill is necessary in computing a diet which is physiologically satisfactory; otherwise, there will be considerable protein wastage. During the period of p active growth, the protein allowance should be 2 to 4 grams per kilogram per day. Deficiency.—Low-protein intake over a period of time leads to improper physiological distribution of water of which edema is the clinical manifestation. There is a drop in the heat production, tis- sue wastage occurs and anemia results from such protein deficiency. Where the proteins ingested fail to provide certain amino-acids, the elaboration of special agents, such as thyroxin, becomes difficult; this is evident in certain endocrine disturbances. Sources—The standard method for ascertaining the protein con- tent of a food consists of conversion of the nitrogenous compounds into ammonia. It is assumed that Food N X 6.25: protein. This SOURCES ., 17 may be erroneous, (1) because the factor varies with the protein under analysis; (2) because foods contain non-protein nitrogen for which no allowance is made. The latter may consist of amino-acids and other cleavage products of proteins. With our present knowledge, it is impossible to determine whether the non-protein nitrogen is of no nutritive value whatever or is as good as the protein nitrogen. Citations by Peters and Van Slyke show that 15 to 20 per cent of the nitrogen of common foods exists in non-protein form; some vegetables are even higher. Ninety-four per cent of the total nitrogen of cow’s milk is protein, for which the proper factor is 6.37. Among foods high in proteins, the soy bean merits special mention. For over four thousand years it has been a staple article of diet in the Far East. Quoting Webber, the Chinese make very little use of dairy products and consume a meager amount of meat; in spite of this, they have lived for centuries, by use of the soy bean, on what appears to be a remarkably well-balanced diet. Experiments Of many different investigators show that the protein of the soy bean, unlike that of other leguminous seeds thus far studied, is adequate for promoting a normal growth; in other words, the protein of the soy bean is comparable to the perfect protein of milk or meat. FOODs RICH IN PROTEINS. FOODS POOR IN PROTEINS. Beans, dried Cheese Crab Eels Eggs Fish Fish roe Gluten products Lentils, dried Lobster Meats Nuts Peanut butter Peas, dried Poultry Shrimp Soy-bean products Wheat cereals Beans, string Cabbage family vegetables Carrots Eggplant Fats and oils Fruits Fruit juices Honey and syrups Okra Potatoes, white and sweet Pumpkin Refined carbohydrates Rhubarb Salad vegetables Squash Tomatoes Turnips Vegetable juices CHAPTER III. FATS. Properties—Fats and related substances, known collectively as the lipoids, are Widely distributed in living structures. Tissue fats differ from storage fats in three important particulars: the fatty acids are more unsaturated, they suffer no diminution except in the extremes of starvation, they are linked with cholesterol or phosphoric acid instead of glycerol. The physiological value of the lipoids depends upon their indi- vidual character. Certain of the lipoids are as essential in the structure of protoplasm as the proteins. In these tissue lipoids are found groups containing nitrogen or nitrogen and phosphorus. The neutral or true fats are glycerides composed only of carbon, hydrogen and oxygen, in the form of fatty acids linked to glycerol. The neutral fats are heat insulators; they exercise cushioning effect by enveloping vital organs; they are the most compact form of stored energy. Carbohydrates and proteins, when stored (and storage space is limited), retain at least 3 parts of water. Fats are not only deposited Without water, but have about nine times the calorific value of stored proteins or glycogen. Cholesterol is a lipoid of paramount importance. It is a vital constituent of nerve tissue, and is anti-hemolytic. It checks lipo~ lytic action in the tissue cells, and is responsible in part for the semi- solid consistency of living cells despite their large water content ,(75 to 85 per cent). Increase in cholesterol concentration enables cells to hold greater quantities of water, pathologically Visible as edema. Utilization—Digestion of fats occurs in the duodenum under the influence of the pancreatic juice and bile. Neutral fats are hydro- lyzed to glycerol and soaps (salts of fatty acids). The most gener- ally accepted theory is that fats are absorbed in a hydrolyzed condition but are immediately resynthesized to neutral fats in the absorbing cells. Soaps are toxic and are not found in normal blood. Bile salts appear to serve as the vehicle for fat absorption. As far as absorbed fat can be traced, it is collected in the lym- phatic system and eventually discharged into the blood stream. Fats are not utilized as readily as carbohydrates or proteins. A probable preliminary step in the metabolism of fats is the removal of hydrogen from the fatty acids to render them unsaturated and (18) DEFICIENCY 19 more unstable. With few exceptions, natural fatty acids are com— posed of long chains with an even number of carbon atoms. They are believed to undergo fi-oxidation, that is, carbon atoms are split off from the acid end two at a time. The acetic acid so produced is oxidized to C02 and H20. This process continues until an acid' with four carbon atoms is reached. Oxidation proceeds with diffi- culty thereafter unless glucose is being burned coincidentally. The accumulation of these four-carbon acids depletes the blood’s supply of sodium bicarbonate and acidosis results. There is abundant proof that carbohydrates are converted into fats. There is much less tendency for protein residues to be used in this way. The metabolism of fatty acids is inseparably bound with choles- terol and the phosphorized fats (lecithins) which are found in all living cells. Normally there is little transportation of neutral fat as such, in the blood. The fatty acids are carried largely in the form of lecithin, a highly advantageous arrangement, since lecithin, unlike neutral fat, mixes with water to form permanent emulsions of a sort which can penetrate cell walls. It is probable that initia- tion of fat oxidation is dependent upon the formation of lecithin. Both lecithin and cholesterol enter into the structural framework of protoplasm. Requirement—Since adequate experimental data are not available, it is difficult to fix a safe lower limit for fat ingestion. In the treatment of obesity, where diets of 600 to 900 calories are employed the fat may be restricted to 20 to 25 grams a day. A well-balanced 2500-Calorie diet allows 50 grams of fat daily, amounting to about 18 per cent of the total caloric intake. The average 3000-Calorie diet will contain about 100 grams of fat, approximately 30 per cent of the total calories. Fats are essential in the diet as carriers of minute. quantities of material of vitamin-like character. Special properties are bound with the unsaturated fatty acids; these are found quite generally in animal tissues. Linolenic acid is among the unsaturated groups found in fat from avian sources (chicken, duck, goose, turkey). The sterols, due to their physical properties, are also classed with the fats. Among their number are the precursors of vitamin D. The sterols are akin to vitamin E Deficiency.— Animals placed on a fat—free diet fail to show maxi- mum growth and develop skin abnormalities. Excessive skin dry- ness in human beings can often be traced to a low—fat diet. Inade- quate intake of fats is accompanied by deficiency in the natural, fat-soluble vitamins Since the carbohydrate reserves are limited, a fair storage of fats IS desirable to meet satisfactorily the emergen- cies of life. The protective cushioning effect of storage fat and its 20 FA TS heat-insulating qualities are not lightly to be cast aside if full vigor and health are to be achieved. Sources—With few exceptions, analysis of food for fat involves ether extraction, evaporation and weighing of the residue. This weight included all substances soluble in ether, such as cholesterol, together with actual contaminating matter. A second extraction removes the latter, but injudicious exposure of the “fat” to oxygen leads to changes in its composition with increase in weight. The factor 9.3 per gram is not applicable to all of this fat for determining its caloric value but meets a practical need. FOODS RICH IN FATS. FOODS POOR IN FATS. Avocados (alligator pears) Bread Bacon and other fat meats Breast of boiled fowl Butter Codfish Caviar Cottage cheese Cheese Egg-white Chocolate Farinaceous foods Cream Flounder Egg-yolk Flours Fried foods Fruit juices Goose Fruits Lard Haddock Margarine Honey Mayonnaise Meat extracts Nuts, except chestnuts and Perch lichi nuts Pickerel Oils Refined carbohydrates Olives Refined cereals Pastry Shellfish Peanut butter Skim milk Potato chips Vegetables Sausage FOODS RICH IN CHOLESTEROL. FOODS POOR IN CHOLESTEROL. Brains Breadstuffs Caviar, black Cereals Egg-yolk Egg-white Kidney, mutton Fish, low fat Liver, beef Fruits Liver, lamb Meats, very lean Liver, pork Skim milk Pancreas, calf Syrups Thymus, calf Vegetables CHOLESTEROL CONTENT OF VARIOUS FOODS 21 Cholesterol* Content of Various Foods. Mg. per Food items. 100 g. Almonds 54.6 Apples . 7.4 Apricots. . . 3. 2 Artichokes, French 16. 3 Asparagus . . 10. 3 Bacon 38 . 0—78. 0 Bacon fat 1.08. 0 Bananas 7.7 Beans, flageolets, dry. 3. 4 Beans, green, fresh 17.8 Beans, kidney, dry 36. 5 Beef blood. 194.0 Beef, fresh. 76.0 Beef, muscle, dried 230.0 Beef, very lean 37.0 Beets . . . . . 0.5 Brains, calf . . . 1900.0 Brains, beef 2700.0- 3700.0 Brains, mutton . . 960.0 Bread, white 14. 7 Butter 76. 0—220. 0 Carrots . 1.2 Cauliflower . . . 23.4 Caviar, black . . . 295.0 Celery . . 0.8 Cheese: Bleu d’Auvergne 56.0 Brie . . 48.0 Cream 83. 0—88. 0 Gruyére . 56.0 Holland . 62.0 Port—Salut 42.0 Chestnuts, fresh . . 194. 4 Chicken . 35. 0-527.0 Chocolate 55 . 6 Cocoa . . . 1.6 Corn, sweet . . . 100.0 Cornmeal . . . . 20.4 Cream, heavy . 61.5 Cream, ilight 24. 8 Cuttlefish . . . 116. 7 Eel . . . . . . 95.1 Mg. per Food items. 100 g. Egg, whole, hen 240. 0—490. 0 Egg-yolk, duck . . 2647.0 Egg-yolk, hen 1340 0—2150. 0 Egg—white, hen 0 Eggplant 1. 5 Endive, French . 6. 3 Figs, black, fresh .10. 4 Flour, wheat 24. 0—26. 0 Grapes, white . 6. 3 Ham, very lean 33. 5 Herring fillets . . , 21. 0 Herring milt . . . 317. 5 Herring roe . 310. 9 Kephir . . 4 3 Kidney, mutton 200 0— 3400. 0 Kidney, veal . . . 312.0 Lard, suet . 100 0- 350. 0 Leeks . . . . 0.9 Lentils, dry . . . 38. 6 Lettuce . . 2. 3 Liver, beef . 300. 0— 3400 0 Liver, lamb 140. 7 Liver, pork 128.0 Liver, rabbit 48. 0 Lungs, pork 81. 2 Margarine . 43.0 Melons . . . . 16.7 Milk, cow’s . 115—30. 0 Milk, human 12.0 Mullet, red 21.0 Mushrooms 1.6 Mussels 23.4 Mutton . 37.0 Olive, black 18.0 Olive oil 120. 5 Oranges 13.6 Oysters . 214.7 Pancreas, calf . 3120.0 Paté de foie gras 28.0 Peaches 6.2 Peanut oil . 82. 6 Pears 14.0 * Including plant sterols. 22 FA TS Cholesterol* Content of Various Foods—(Continued) Food items. 14100 :8 Peas, dry . . . 25.7-61.4 Pork . . . . . 46-48 Potatoes . . . . 2. 6 Prunes, dry . . . 24. 6 Rabbit ‘ - . . 25.0-1170 Rice . . . Trace—26 . 0 Salmon . . . . 25. 1 Salmon roe . . . 2200.0 Sardines, Portuguese . 88.2 Sauerkraut . . . 1 . 0 Sausage . . . . 50. 8 Food items. Shrimp, gray, small Shrimp, large Snails Sorrel Spinach Squash . Strawberries , Thymus, calf Tomatoes Veal . Whiting * Including plant sterols. Mg, pe 100 g. ._. Cnr—t to K] ewouso~cwcncnom «Cd-i ? N00 CHAPTER IV. WATER. Properties.— Inasmuch as water forms the bulk of the body and its loss is continuous, the physiological need is obvious. A person may be deprived of food for a long period of time, but water can be withheld only for a few days. Muscle tissue holds 40 to 45 per cent of the total body water, the skin over 20 per cent. These two tissues suffer most from dehydration when the supply of water is inadequate. In mammalian muscle, 19 to 27 per cent of the total muscle water is' “ bound” to the colloids and does not function as free water. The “gel” consistency of protoplasm is due to this property of imbibi— tion. Glycogen and protein stores hold 3 or more parts of water; fat is laid up almost dry, at most 0.2 gram of water being retained for each gram of fat. Conversion of glucose to glycogen for storage purposes involves change to a colloidal form which has little effect upon the osmotic pressure of the system. The marked decrease in solubility in passing from glucose to glycogen prevents the circulat- ing water from washing this carbohydrate from the tissues. Water is continually shifting about the body so as to provide vehicles for digestive juices and other secretions, to transport nutriment, and to carry off waste-products. Equilibrium within narrow limits is maintained between circulating fluids, extracellular and intracellular, free and bound water. Adjustment can be made very rapidly. Forced administration of great quantities of water leads to an intoxication which is characterized by convulsions and renal fatigue. Water is produced within the body by chemical changes. Each molecule of glucose, C6Hl206, converted to glycogen (C6H1005)n, pro- vides 1 molecule of water which amounts to about 60 grams of water for every 100 grams of carbohydrate. Oxidation of glucose releases 6 molecules of water for every molecule burned. Combustion of fats and proteins likewise produce water, the former yielding over 100 grams of water, the latter 40 to 45 grams per 100 grams of food oxidized. Ingestion.—Seventy-five to 80 per cent of the total food eaten is water, part of this being in “free” form. The amount of water demanded per day depends upon the dietary habits of the individual and upon climatic conditions. In the California desert, 11 to (23) 24 'WA TER 12 liters a day are needed for heat regulation; even then it is possible to suffer from thirst. Whenever the surrounding temperature equals or exceeds 986° F., heat is lost, not by conduction and radia- tion, but only by evaporation of water. The normal requirement of water approaches 2 liters per day, or about 700 cc. more than that eliminated by the kidneys. In forcing fluids, a glass an hour is recommended. Three liters a day is the usual limit for a 150- pound adult, comparable amounts for an infant being 90 to 100 00., for a child, aged five to eight years, 600 to 800 cc., and for one, aged eight to twelve years, 1000 to 1500 cc. Elimination—The kidneys excrete 1000 to 1500 cc. per twenty- four hours. The volume decreases as perspiration increases. In- sensible loss of water does not exceed 21’grams per square meter of body surface per hour. According to Marriott, the average adult exercising lightly in an atmosphere of 65° to 75° F., with 35 to 60 per cent humidity, eliminates 30 to 60 grams of water per hour by evaporation, which amounts to 10 to 20 grams per kilogram of body weight per day, a total of 650 to 1400 cc. of water. This includes the water lost through the expired air—approximately 600 cc. per day. The loss of water through normal fecal excretion is 60 to 150 cc. daily. Foons RICH IN WATER. Foons POOR IN WATER. (More than 70 per cent.) (Less than 30 per cent.) Beef juice Butter Berries Cakes Buttermilk ' Candy Calf’s foot jelly ' Cereals, ready to eat Cream Cocoanut Eggs Crackers, biscuits Fruit juices ‘ Dried fruits Fruits, fresh Nuts Gruels Popcorn Leafy vegetables Potato chips Milk ' ‘ Pretzels Shellfish ' ' Sausage, farmers’ String beans Smoked bacon Tomatoes Suet Veal ~ Syrups Vegetable juices Zwieback WATER CONTENT OF SOME FOODS AS EATEN WATER CONTENT OF SOME FOODs AS EATEN. Asparagus, cOOked . Beans, baked . kidney, cooked lima, canned . string, cooked B',eef cooked Bread, including rolls Breakfast cereals, eaten cold Butter . . Cabbages, boiled. raw . Cake Candy Cauliflower, cooked Celery Cheese, American Cottage Cream. . Cream, Phila. Parmesan Soft rennet Swiss . Chicken cooked Chocolate Cocoanut, fresh . Cookies Corn, canned Crackers, biscuits Cream Cucumbers Dandelion greens Eggs, white . whole . yolk . . Fish, cooked Fruits: Berries Cherries Citrus Dried . Grapes Melons. Orchard Tropical Per cent. 92—95 68—70 72—73 60 93—95 52—60 25—36 8—10 15~16 92-95 94~97 16—30 4— 6 94—95 93—95 28—38 63—72 3843 74 15—30 50—60 25—35 55—65 6 14—16 6—15 76 5-10 54-73 95—96 81—82 86 73—74 49 52—70 83—90 83 86—89 15—30 82 92—93 83‘87 65—85 Fruit butters Fruit juices . Apple . Citrus Grape . Pineapple Greens, cooked . Ham, cooked Honey Jellies . . Lamb, cooked Lichi nuts . . Milk, condensed evaporated whole . skim and buttermilk Molasses. . Mutton, cooked Nuts . Olives, green ripe Onions, raw cooked Peanut butter Peanuts . Peas, green, cooked Potatoes, sweet, cooked. Potatoes, boiled chips mashed . . white, baked Salad greens Sauerkraut Shellfish . Soups Stew, meat Succotash, cooked Syrup, corn . maple . . Squash, boiled Tomato juice Tomatoes Vegetables 25 Per cent. 37—50 80—94 87 96-91 80 85 90 45—50 17—18 15-20 45—67 18 27—30 74 85—88 90—91 20—25 45—67 3— 5 58 65 80-90 91—92 2 9 75—85 52—55 75—80 2— 6 73 45 93~96 88—89 70—85 80-95 83—88 76 25 25—30 93—94 94 94—95 85—98 CHAPTER V. FOODS AND BEVERAGES. Definitions and Descriptions—Baked foods are those which are cooked in an oven by the application of dry heat, usually in an uncovered pan. Biscuits are generally sweetened cookies baked so as to remove practically all the moisture and are usually wafer-like and crisp in texture. In the United States the word “biscuit” also applies to a small, baked mass of unsweetened, leavened dough, soft in texture and containing considerable moisture. Boiled foods are those which'have been cooked by boiling in water. Bologna consists generally of beef, veal and pork trimmings chopped fine, spiced and stuffed into large wide casings. Ham bologna contains large cubes of lean pork shoulder or shoulder butt. Brined foods are those that have been preserved by steeping or saturating in brine. Broiled foods are those cooked by direct exposure to heat over an open fire or other source of direct heat. Buns are a well-known class of small, light, sweet and generally round style of bakery product, made essentially from wheat flour and containing other ingredients. Buns have a texture similar to that of bread. Cake consists of a sweetened mixture of flour, shortening and other ingredients, leavened or unleavened, and baked into a loaf or mass of any size or shape. Canned foods are products preserved in air-tight containers with or without the addition of sugar, acid and condiments and subjected to heat. Cereals are substances derived from plants yielding grain or farinaceous seeds used as foods, such as wheat, maize, rye, oats, barley, millet, etc. Chipped beef is sliced, dried beef. Condensed milk is concentrated milk preserved by the addition of about 40 per cent of cane sugar. Cookies, in the United States, are a form of small, flat, sweetened cakes with higher moisture content than biscuits. Crackers, in the United States, are thin, crisp, unleavened pieces of dough, unsweetened or slightly sweetened and baked thoroughly to remove practically all the moisture. Cruller is a cake of leavened dough, sweetened, spiced and fried in deep fat or oil. The term “ cruller” comes from the Dutch word, “krullen,” meaning curled. In contrast to doughnuts, crullers are twisted, curled or gashed crosswise before cooking. “Dairy products” is a term applied to milk and all the foods or products made from milk. Included among these foods are milk, (26) DEFINITIONS AND DESCRIPTIONS 27 skim milk, buttermilk, cream, butter, all varieties of cheese, ice-cream, acidophilus milk, condensed milk, evaporated milk, powdered or dried milk, malted milk, whey, casein, lactose and the fermented milks (koumiss, yoghurt,'etc.). Dietetics is the application of the science of nutrition to the feeding of all individuals under differing circumstances of health and disease. Dry milkioften called powdered milk~contains a low degree of moisture, generally about 2 per cent, and is available in three general classes: whole milk, partly skim and skim milk. Doughnut is a cake of varied shape, made of leavened, sweetened and frequently spiced dough. It is cooked' by frying in deep fat or oil. Usually it is ring—shaped. Dried beef consists generally of the thick. flank of beef, which has been set in a pickle of salt, sugar and saltpeter for about ten to fourteen days and then smoked like ham. Foods are those substances which, when taken into the body, yield heat and energy, supply the elements for growth and replace- ment of waste, and regulate the body processes. Fried foods are those which are cooked by immersion into hot fat or oil. Fruit is the edible portion of a perennial or woody plant, censist- ing of the ripened seeds and the surrounding tissues. Fruit usually contains about 80 per cent water, a low percentage of proteins, mineral matter and vitamins, especially vitamin C. Fruit juice is the unfermented liquid obtained from the first press- ing of sound, ripe, fresh fruit or its pulp, and conforms in name to the fruit from which it is obtained. Grape juice is the unfermented juice of sound, ripe grapes. It is obtained by a single pressing of the fruit with or without the aid of heat and with or without the removal of insoluble matter. “Homogenized” foods are foods which have been subjected to a special process which renders them easily digestible by breaking the food cells, releasing the contained nutriment and reducing the fibers to minute particles without removing the bulk. Jams are a type of sweet preserves in which the whole fruit is cooked and reduced to a pulp in a concentrated sugar solution. Legume is a two-valved seed-vessel having its seeds attached to one side only; any plant of the bean family, such as, peas, beans, lentils, peanuts, etc. Marmalade is a semi—liquid fruit preserve in which the pulp or juice is boiled with portions of the rind. , Mufi‘in is a cake, usually round, and is baked in a cup-cake pan. It is unsweetened and leavened to give an open porous texture. Nutrition may be defined as the sum of all physical and chemical reactions involved in the stimulation of growth and maintenance of proper body function. 28 FOODS AND BEVERAGES Orange juice is the unfermented juice obtained from sound, ripe, sweet oranges. It may contain a portion of the pulp and of the volatile oil. Pan-broiled foods are those cooked in a hot frying pan or griddle without adding any fat. Pan-fried foods are those cooked in a small quantity of fat or oil on a metal plate. Parboiled foods are those which are cooked by placing the article into cold water and gradually raising the temperature to the boiling point. It is then removed, plunged into cold water and left until cold. Parboiling is a method of partial cooking. Pastries are articles of food made of a paste of flour and shortening and baked to a light, flaky product. Pickled foods are those that have been preserved in brine or in vinegar. Preserved foods are those prevented from decomposition or fer- mentation by some preservative, such as salt, sugar, etc. In the - case of preserved fruit, the preservative is sugar. Paréed foods are usually made by boiling and rubbing them through a sieve, as a purée of fish, peas or prunes. Roasted foods, as formerly implied, referred to those foods cooked on a spit before an open fire, but today roasted foods invariably mean those which have been baked in an oven. Rolls are generally a variety of fancy bread, usually in the form of small, pointed oval, round or semi-cylindrical shapes, which are eaten hot as a rule. Saltines are a type of soda cracker about 2 inches square with a larger portion of shortening, salted on the surface and baked so that the top of the biscuit is white and the bottom is quite brown. Sausage is a product of varied style which consists primarily of chopped meat, generally beef or pork or both, cured, spiced and stuffed into beef, sheep or hog casings. It may be cooked in some cases and in others eaten fresh. ' Sauteed foods are, as applied to meats or fish, those prepared by a method practically the same as “ dry frying.” The food is “tossed” by moving the pan quickly backward and forward over a brisk fire. Skim milk is milk from which most of the cream has been re- moved. This decreases the fat percentage and raises slightly the percentages of proteins and sugar. Soft drinks are divided into two classes, aerated table waters and effervescent beverages. The latter are flavored and are known in the United States as carbonated beverages, also as soda water. Natural and synthetic flavors are used. Natural flavors are from fruits, nuts, roots, herbs, bark and leaves of plants. Synthetic flavors are made in the laboratory. Aerated waters are essentially non—alcoholic beverages artificially saturated With carbon dioxide” ANALYSES 0F FOODS 29 Smoked foods are usually meats which are cured by a mixture of salt, saltpeter and sugar, or sugar or salt alone, and then preserved by wood smoke. Spiced foods are those having an aromatic or savory taste pro- duced by the addition of spices. Steamed foods are those prepared by cooking in steam. Stewed foods are those prepared by simmering in a small quantity of water. Strained foods are vegetables, fruits or cereals which have been precooked in the majority of instances and have been put through a sieve of some type with varying sized apertures. By this process a greater or lesser amount of the fiber of the food is me- chanically removed. This renders the food particularly adaptable to feeding of infants and children as well as to certain gastro- intestinal conditions in the adult. . Vegetables are parts or the whole of herbs used chiefly for culinary purposes. Vitamin 1s a term used to designate certain organic compounds occurring in natural foods which are necessary for normal develop- ment, structure or function, and are physiologically effective in minute amounts. ANALYSES OF FOODS. Introduction—The analysis of foods for the nutritive constituents has occupied a period of years and the efforts of many investigators. During this time methods and standards of judgment have changed. The results, therefore, are not strictly comparable. Ideal tabula- tion demands food values ascertained by the same methods and under identical conditions. Since no such complete data exist, what is available must be utilized with discretion. Fats—Fats are usually determined by ether extraction; this in- cludes foreign matter as well as lipoids other than neutral fats. The error involved may be considerable. Proteins. ~—Pr0teins are ascertained by digesting the food with sulphuric acid, aided by catalysts, such as copper sulphate, potas- sium sulphate and selenium, or by oxidizing agents, such as hydrogen peroxide. Nitrogen compounds are converted into ammonium salts. The ammonia is determined by distillation or aeration into acid and the amount computed by titration or nesslerization. Non-protein nitrogen is usually ignored and the total nitrogen found is multiplied by 6.25 to give “protein.” In the case of certain foods, notably mushrooms and truffles, the nitrogen may be largely non-protein in character and of unknown food value. Carbohydrates. —Carbohydrates most frequently are calculated “ by difierence” after direct determination of fats, proteins (N X 6.25), ash, water and sometimes crude fiber. The combined errors of analysis thus fall upon the carbohydrate figure. They may be 30 FOODS AND BEVERAGES ascertained, also, by direct hydrolysis with mineral acid or enzymes followed by copper reduction or polariscopic examination. Not all reducing sugars are utilized by the body. The amount of carbo- hydrate actually available to the individual may be quite different from any of the figures obtained by analysis. The effect of cooking, mastication and digestion, particularly upon starch trapped within cellulose, may be considerable. Furthermore, certain organic acids, not determined by hydrolysis and reduction methods, may be converted into sugar after absorption. A very few experiments have been performed to ascertain “ available” carbohydrate by using phlorizinized animals. Wherever possible, carbohydrate data have been reported in the ensuing tables without fiber or other unassimilable matter. This is denoted by an asterisk on the percentage figure. Unfortu— nately this designation in most instances cannot be taken as repre- senting true availability. Classification of Fruits and Vegetables—A uniform and reasonably accurate system of carbohydrate grouping is highly desirable. The call to a standard has been sounded by Adams and Chatfielvd of the Bureau of Home Economics. It is immaterial whether fruits and vegetables are listed separately or together; the classification to be satisfactory must be altogether practical. Fruits and vege- tables are listed separately in the following table, and only such are included in the classification as have been analyzed in the form in which they can be eaten. It is impossible to place in this grouping foods such as raw eggplant, the composition of which is radically altered by cooking; or cranberries, gooseberries, quince and rhubarb, which are prepared according to recipe in highly sweetened form. A warning must be issued against focusing too much attention upon the percentage composition. It is the calories per serving which count. Garlic, for instance, is omitted, since the food value of a portion is negligible despite its 20 per cent carbohydrate. Inasmuch as this newer arrangement may appear awkward or inconvenient to some, an older grouping long in use is given on page 168. In general, it is possible to regard vegetables and fruits as averag- ing 0.3 per cent fat. The protein content of most fruits is about 0.7 per cent. Vegetables (3 to 6 er cent carbohydrate) usually contain about 2 per cent; those w1 h higher carbohydrate content yield protein of 2.5 per cent or higher. The analyses reported here were made for the most part on naturally ripened fruits and vegetables. Much of the food we consume today is artificially ripened by chemical agents which, in many instances, represents only apparent ripening. The chemical nature of such food is largely unknown. Cooking.—Unless stated to the contrary, analyses should be taken as made on the edible portion of food as it occurs naturally or as ANALYSES 0F FOODS 31 commercially prepared. When such food is cooked, its composi- tion is frequently quite different from that in the table. Unfortu- nately very little data on actual analyses of cooked foods are available. Cooking of vegetables leads to a reduction of carbohydrate by an amount determined by the structure of the food, the method of cooking, the amount of water used, the size of the pieces and the length of time heat is applied. In general, there is a decrease of one-third to one-half of the carbohydrate after cooking in water, the portion lost being largely of utilizable nature. Thrice-boiled vegetables contain little available carbohydrate; the greater part of the mineral salts and flavor also is lost. Ordinary boiling of vegetables removes about 5 per cent of the proteins, while the loss of fats is relatively slight. The analyses of cooked and uncooked foods will show marked differences when the water content changes appreciably. The change in weight of meat during cooking is due chiefly to the loss of water, although in the case of certain meats, as bacon, it is due to the removal of fats. In boiling or steaming there is no loss due to volatilization, and 3 to 20 per cent of the total solids may be found in the meat broth. The loss of water and minerals is such that the percentage of salts remains the same in raw, boiled and steamed meat, but is higher in roasted meats. Pound for pound, overcooked meat contains more protein and probably more fat than undercooked. According to British investigators, beef, when fully cooked, loses the same amount of weight, water and 'salts whether cooking is commenced in hot or cold water. Ground beef free from visible fat shows changes in composition as follows: Water, Protein, Fat. Ash, per cent. per cent. per cent. per cent. Uncooked . . . . . . . . 75.2 21.2 2.5 1.2 Pan-broiled . . . . . . . 61.7 33 .4 3 .9 . 1.6 Percent- Percentage distribution of total loss. age loss z—«——/%——-——a Food. Mode of cooking. of weight. Protein. Fat. Salts. Water. Bacon, very fat . . Fried 61.7 0.4 52.5 1.2 45.9 Beef, 50 gram pieces . Boiled 1 hour 43.0 4.8 6.1 2.0 87.1 Beef, 1600 grams . Boiled 39.8 . 4.2 8.0 1.3 86.5 Beef, 1600 grams . Roasted 39.2 2.0 10.0 0.5 87.5 Catfish . . . . Steamed 33.4 3.1 0.3 1.0 95.6 Cod . . . . . Steamed 31.5 4.7 0.8 1.0 93.5 Mutton, lean . . Boiled 42 .0 4 .4 3.1 1.2 91.3 Mutton. very fat . Boiled 38.0 2.7 35,0 0,8 61,5 Investigation of nutritive values of canned meats and fish gener- ally reveals a marked similarity to ordinary cooked foods. Some difficulty may be encountered in estimating the caloric value of meats, as most of the analyses reported in the table are given for raw meat. The mode of cooking and serving may reduce the heat value by as much as 50 per cent. 32 FOODS AND BEVERAGES Calculation of a Diet—It is impossible to calculate a diet on a strictly scientific basis. Not only does the same food sample differ with the method of analysis, but the same foods vary in their natural composition. Again, most foods eaten cooked have been analyzed only raw. Added to this, the individual response to the ingested food varies radically. We have not been disposed, therefore, to add to to the table any food combination which would complicate matters still further with the necessity of a recipe. Common sense should be applied to the use of these tables. It is recognized that the composition of any one sample Of food may vary appreciably from the analyses reported in the accom- panying tables. It is realized that many patients are too ignorant or too careless to apply satisfactorily directions given them. N ever- theless, there is no necessity for the dietitian to introduce still further errors, like as not additive, by slovenly computation of a dietary regimen. Never have better food analyses been more easily available; never has the layman been more intelligently food-con- scious. It behooves the nutritionist, therefore, to take the lead in advocating and securing greater precision in the application and extension of present-day knowledge. A laissez faire attitude should not be countenanced; rather, the scientific approach should be courted. We need to evaluate our errors more correctly and con— scientiously to try to offset them more. Arrangement of Data—In handling such a mass of figures, errors are liable to creep in unnoticed. It is hoped with the care taken, that the mistakes in copying, calculating, checking and recheck— ing have been reduced to the vanishing point. If and when such errors are detected, the reader will report them, the author will consider it a great favor. Internationally distributed commercial brands of food are included in the tables to increase their value, since the use of these products has become so common. This innovation should facilitate the work of physicians, dietitians and nurses. With few exceptions the manufacturers are solely responsible for the analyses. Percentage values are not readily compared. A quick survey of portions will enable the clinician or nutritionist to assign to the patient a more logical diet. It is irrational to delete items from the diet merely because the percentage composition of fats, for instance, is high; the size of the portion served may be such as to make the fats negligible. The household measure is necessarily a rough one. The metric equivalents have been brought to the nearest 5 grams, except where the total is less than 15 grams. The composition of this metric portion is calculated to the nearest first decimal, and the calories are estimated to the nearest 5 except where this value is exceedingly low. ' In ascertaining average portions, the judgment of five or more persons has been considered and the accepted portion weighed. CALORIC REQUIREMENTS ‘ 33 The greatest disagreement was encountered with the portions of meat. Finally, the allotment for raw meat (to be eaten cooked) was taken at % pound, and for cooked meat, at % pound. For some persons these items should be halved. . These tables have been arranged to show in plain numerals the percentage relationship of the various nutritive elements of specific foods. Simultaneously, the number of grams of each element in an average portion, together with the total caloric value of the same, is indicated in boldface numerals. CALORIC REQUIREMENTS. A review of the literature in reference to man’s energic require— ments reveals many discrepancies. These are due to the incon- sistency of recognition, on the part of various observers, of the many factors in the course of human life which influence such requirements. ‘ ‘ When it is considered that age, sex, weight, height, size (surface area), muscular activity, body temperature, brain activity, together with climate, environmental conditions, etc., alter the requirements, it may readily be seen that no one formula can be applied to the feeding of the human mechanism. ' In spite of the presence of all these variables, some standard must be established in, order intelligently to feed the sick or well. The consensus of opinion as to food requirements expressed in the amounts of carbohydrates, proteins and fats required by the average person per diem is: Carbohydrates, 350 grams; Proteins, 100 grams; and Fats, 150 grams; totaling about 3200 Calories. This energic requirement is estimated as being necessary for the average working man. Each of these components has been the subject of much divergence of opinion. Recently, an analysis of large groups of non-dieting individuals revealed that the total protein intake per diem was much closer to 50 than to 100 grams. In urban life, the ingestion of 150 grams of fat seems reasonable. The inclusion of 350 grams of carbohydrate in the daily dietary of the average indi- vidual is subject to marked variation. , It is generally believed that the adult requires from 10 to 35 Cal- ories per pound of body weight in direct relationship to an activity varying from resting to heavy physical exertion. In gross calories calculated on the basis of 150 pounds, this means 1500 to 5250 Cal- ories daily. , Calculations such as the foregoing are altered during illness. This is especially true in pyrexia. In the presence of a fever (par- ticularly of long duration) the more modern view has been to increase the daily calorie intake over the calculated requirement, in order to maintain body nutrition. In fevers of short duration, it is accepted as good practice to institute a subnormal calorie diet during the acute period. The average daily mineral requirements are discussed elsewhere. 3 3-1 FOODS AND BEVERAGES Average Weights of Boys.* Average Average Average Average height, weight. height, weight. inches. pounds. inches. pounds. Under 1 month . 21% 9% 8 mos., under 9 . . 27 % 19 1 mo., under 2 . 22% 10% 9 mos.. under 10 . . 28} 195L 2 mos., under 3 23% 12; 1011105., under 11 . . 28% 20} 3 mos., under 4 24a} 14% 11 mos., under 12 . . 29 20% 4 mos., under 5 253 15% 1 year . . . . . 29% 21% 5 mos., under 6 26% 16} 2 years . . .. . 33% 26% 6 mos., under 7 26% 17‘} 3 years . . . . 36f 30% 7 mos., under 8 27% 18} 4 years . . . . 38 34 Height, 5 6 7 8 9 10 11 ‘ 12 13 14 inches . years. years. years. years . YES]! . years . years . years. years . years . 38 34 34 39 35 35 40 36 36 41 . 38 38 38 42 V . 39 39 39 39 43 41 41 41 41 44 44 44 44 44 45 46 46 46 46 46 46 47 48 48 48 48 47 49 50 50 50 50 50 48 52 53 53 53 53 49 55 55 55 55 55 55 50 57 58 58 58 58 58 58 51 . 61 61 61 61 61 61 52 63 64 ‘ 64 64 64 64 64 53 66 67 67 67 67 68 68 54 . . 70 70 70 >70 71 71 72 55 72 72 73 73 74 74 74 56 75 76 77 77 77 78 78 57 . . 79 80 81 81 82 83 58 83 84 84 85 85 86 59 . . 87 88 89 89 90 60 91 92 92 93 94 61 . . 95 96 97 99 62 100 101 102 103 63 105 106 107 108 64 . . 109 111 113 65 114 117 118 66 . . 119 122 67 124 128 68 . . 134 69 137 70 143 71 1 148 * As prepared by Bird T. Baldwin and Thomas D. Wood, and accepted by The American Medical Association. CALORIC REQUIREMENTS Average Weights of Girls.* 35‘ Average Average Average Average height, weight, height. weight, inches. pounds. inches. pounds Under 1 month . 20} 8% 8 mos., under 9 27% 17% 1 mo., under 2 . 21% 10% 9 mos., under 10 . 27% 18% 2 mos., under 3 23% 11% 10 mos., under 11 . 28% 19 3 mos., under 4 24 13 11 mos., under 12 1 28% 19% 4 mos., under 5 24% 14% 1 year . 28% 20 5 mos., under 6 25% 15$ 2 years 33} 25% 6 mos., under 7 26% 16} 3 years 36} 29% 7 mos., under 8 26% 17% 4 years 38 33 Height, 5 6 7 8 9 10 11 12 l3 14 inches. YGETB. years. years. YEEI'B. years. YEEI‘S. years. years. years. years. 38 33 33 39 34 34 4O 36 36 36 41 37 37 37 42 39 39 39 43 41 £1 41 41 44 42 42 42 42 45 45 45 45 45 45 46 47 47 47 48 48 47 49 50 50 5O 50 50 48 . 52 52 52 52 53 53 49 54 54 55 55 56 56 50 56 56 57 58 59 61 62 51 . . 59 60 61 61 63 65 52 63 64 64 64 65 67 53 66 67 67 68 68 69 71 54 69 7O ' 70 71 71 73 55 72 74 74 74 75 77 78 56 76 78 78 79 81 83 57 80 82 82 82 84 88 58 . . 84 86 86 88 93 59 87 90 90 92 96 60 91 95 95 97 101 61 99 100 101 105 62 104 105 106 109 63 . 110 110 112 64 114 115 117 65 118 120 121 66 . . 124 124 67 128 130 68 131 133 69 135 70 136 71 138 \ * As prepared by Bird T. Baldwin and Thomas D. Wood, and accepted by The American Medical Association. 36 Age‘ 5’ 15 1 107 16 . 109 17 111 18 113 19 115 20 . 117 21 118 22 119 23 120 24 121 25 122 26 123 27 124 28 . 125 29 126 30 . 126 31 127 32 . 127 33 127 34 128 35 128 36 129 37 129 38 130 39 130 40 . 131 41 131 42 132 43 . 132 44 133 45 . . . 135 46 . . . 134 47 . 1 . 134 48 . 1 . 134 49 . . . 134 50 134 51 135 52 . 135 53 135 54 . 135 55 and up Actuarial Society of America. “Medical Impairment Study,” 1929. 128 . 129 129 130 Average Weights of Men With Clothes. From M. A. M. 1., vol. I, p. 38. 129 131 132 133 133 134 134 135 136 138‘ 139 140 140 141 142 142 143 143 144 144 144 5 149 150 150 152 5 165 166 167 167 168 169 169 170 FOODS AND BEVERAGES 166 167 169 170 183 184 184 184 178 179 181 182 182 183 185 185 193 193 194 195 195 197 197 197 135 137 139 142 145 149 153 158 163 168 173 178 184 191 198 205 212 219 ' ’ NOTE.—Deduct 1 inch for shoes and 8 pounds for clothes to determine nude weight. 125 Actuarial Society of America. “ Medical Impairment Study." 1929. CA LORIC' REQ UIREMENTS Average Weights of Women With Clothes. From M. A. M. 1., vol. I, p. 67. 4’ 4' 4' 5' 5' 5' 5’ 5' 9" 10" ll” 5’ 1" 2” 3” 4" 5” 6” 7” 8” 108 110 112 114 116 119 122 125 128 132 136 140 109 111 113 115 117 120 123 126 129 133 137 141 110 112 114 116 118 121 124 127 130 134 138 142 111 113 115 117 119 121 124 127 130 134 138 142 111 113 115 117 119 121 124 128 131 135 139 143 112 114 116 118 120 122 125 129 132 136 140 144 113 115 117 119 121 123 126 130 133 137 141 145 113 115 117 119 121 123 126 130 133 137 141 145 114 116 118 120 122 124 127 131 134 138 142 146 115 117 119 121 123 125 128 132 135 139 143 147 116 118 120 122 124 126 129 133 137 141 145 149 117 119 121 123 125 127 130 134 138 142 146 150 117 119 121 123 125 127 130 134 138 142 146 150 118 120 122 124 126 128 131 135 139 143 147 151 119 121 123 125 127 130 133 137 141 145 149 153 120 122 124 126 128 131 134 138 142 146 150 154 124 126 128 130 132 135 138 141 145 149 153 157 125 127 129 131 133 136 139 142 146 150 154' 158 126 128 130 132 134 137 140 143 147 152 156 160 126 128 130 132 134 137 140 143 147 152 156 161 127 129 131 133 135 138 141 144 148 153 158 163 147 148 149 149 151 152 . 153 153 154 154 155 156 157 161 162 163 164 164 165 166 167 168 157 158 159 160 37 161 162 162 163 167 169 170 171 NOTE.—Deduct 1%inches for shoes and 4 pounds for clothes to determine nude weight. CHAPTER VI. NUTRITIVE AND CALORIC VALUES OF FOODS. THROUGHOUT these tables, reference is constantly made to the term “ calorie.” As taught in elementary physics, a calorie is that amount of heat necessary to raise the temperature of 1 cc. of water 1° C. In food chemistry a different type of heat unit is utilized, called the “large calorie” in contradistinction to the calorie just described, which is termed the “ small calorie.” The “large calorie” (food calorie) is the amount of heat necessary to raise 1 kg. (1000 cc.) of water 1° C. Based on this definition, the following heat values have been physiologically determined: 1 gram carbohydrate = 4.1 Calories 1 gram protein = 4.1 Calories 1 gram fat = 9.3 Calories 1 gram alcohol = 7.0 Calories Naturally, these figures are not beyond criticism, due to the fact that the mean average has been determined by use of a calorimeter. The determination of food value in human combus- tion, presenting, as it does, so many difficulties, is less accurate and more impractical. Alcohol, considered by some as a nutritive foodstuff, has been computed as having a combustive value of approximately 7 Calories per gram. Figures are given for the edible portion of foods in the raw state unless otherwise designated. Abbreviations. Teaspoonful = t. Inch = ” Tablespoonful = T. Slice = $1. Cup = c. ~ Small = sm. Average = av. Large = lg. Diameter = diam. Strip = str. Square = sq. Medium = med. Pound = lb. Scant = sc. As purchased = A.P. Edible portion = E.P. (38) NUTRITIVE AND CALORIC VALUES 0F FOODS 39 Food Equivalents. 5 cc. 1 Cup (fluid) = 236 cc. 10 cc. 1 Tumbler (fluid) = 236 cc. 15 cc. 1 Glass (fluid) = 236 cc. 1 Teaspoonful (fluid) 1 Dessertspoonful (fluid) 1 Tablespoonful (fluid) 3 Teaspoonfuls = lTablespoonful 30 Grams* = 1 Ounce 4 Tablespoonfuls = % Cup 60 GramsT = 2 Ounces 8 Tablespoonfuls = % Cup 85 Gramsi = 3 Ounces 16 Tablespoonfuls = 1 Cup 115 Grams = % Pound 1 Cup = 1 Glass 230 Grams = % Pound 2 Cups = 1 Pint 460 Grams = 1 Pound 4 Cups =‘ 1 Quart 1 Kilogram = 2.2 Pounds The cup referred to is the “Standard Measuring Cup." * Actual Value = 28.4 gm. 1' Actual value = 56.8 gm. 1: Actual value= 85.2 gm. 0 ' , All measures are calculated as level and unpacked. The several varieties of the same food items are generally pre- sented in the following order: Raw, cooked (home), canned, com- mercial, dried, salted, spiced, etc. 6!- CHAPTER VII. TABLE OF N UTRITIVE AND CALORIC VALUES OF FOODS. The boldface numerals indicate the number of grams and calories in an average portion. The plain numerals indicate the percentage composition thereOf. Italicized letters indicate trade names. A Size of portion. Value of portion. . Household ' —'——’%———~ Food items. ' Grams. measure. Carb. Prot. Fat. Cal. Abalone, fresh . . . . . 230 % lb. "7.6 49.9 0.2 240 3 .3 21.7 o. 1 , Abalone, canned . 3 . . 100 % c. 3.7 21.7 0.1 105 ' 37 21.7 0.1 . Acidophilus milk, Lederle . 240 1 c. 7.2 8.4 8.4 145 *3.0 3.5 3.5 Acidophilus milk, Walker-Gor- don . . . . . . . 240 1 c. 9.0 8.2 4.8 115 *38 3.4 2.0 Agar-agar — 1.6 — -- *72 . 7 1 . 6 0 . 3 Akrelac, Merrell—Soule . . 8 1 T. 3.8 2.9 0.1 30 *47 . 8 36 , 0 1 .0 Alacta . . . . . . . 8 1 T. 3.7 2.6 1.0 35 46.5 33.0 12.0 Ale yeast, dried . . . . 100 48.4 38.9 1.2 370 48.4 38. 9 l .2 ' Alerdex, Smaco . . . . . 12' l T. 11.6 0 0 50 *97,0 0 O Alfalfa bread . . . . . 25 1 sl. 16.0 2.6 0.3 80 64.0 10.6 1.3 . All-Bran, Kellogg . . . . 22 1 T. — — — — 65.9 12.7 3.2 Alligator pear, see Avocado Alligator pear, Fla. . . . 85 12*, 3%” long 2.8 1.4 22.4 225 3 .3 1 .7 26 .4 Almond butter . . . . . 15 1 T. 1.2 3.2 9.2 105 7 . 9 22. 1 61 .5 Almond extract, Burnett, A.P. 5. 1 t. 0 0 0 0 Almond paste . . . . . 10 1 t. 1.1 1.3 3.5 50 10.9 13.2 34.5 Alphabets . . . . . . 25 % c 18.9 2.9 0.3 90 75.6 11 .7 1 .0 ‘ Almonds . . . . . . 30 20 5.2 6.3 16.5 200 17.3 21 .0 54 .9 ‘ Amaranth, Chinese . . . 100 4.6 3.0 0.6 35 4.6 3.0 0.6 ‘ American cheese, pale . . . 15 2” x 1%” x %” Trace 4.3 5.4 70 0.3 28.8 35.9 ‘ American cheese, red . . . 15 2" x 1%” x %” -— 4.4 5.7 70 —- 29.6 38.3 * Largely assimilable. 1 Gross fat removed.- A blank space indicates lack of data. A negligible quantity is designated by —. (40 ) TABLE OF NUTRITIVE AND CALORIC VALUES OF FOODS 41 A , Food items. Grams. Anserine, see Lambsqu arters, Algerian Apple, fresh . . . . . 130 Apple, dried . . , . . 60 Apple butter . . . . . 40 Apple butter, Heinz . . . 35 Apple flour (Italian) . . . 100 Apple juice '. . . . . . 120 Apple sauce, canned . . . 135 Apple sauce, Battle Creek FoodCo.. . . . . .135 Apple sauce, Cellu, packed in water . . . 135 Apple sauce, strained, Beech- Nut . . . . . . . 135 Apple sauce, strained, Pixie . 135 Apricot sauce , . . . . 130 Apricots, fresh . . . . . '50 Apricots, Battle Creek Food Co. . . . . . . . 70 Apricots, canned, see Fruits, canned _ Apricots, Cellu, Juice-Pak . 70 Apricots, Cellu, packed in water 70 Apricots, Del Monte . . . 70 Apricots, dried . . . . . 25 Apricots, strained, Beech-Nut 20 Apricots, strained, Heinz . . 15 Arrowhead tubers (wappato) . 50 Arrowroot flour . . . . 26 Artichokes, globe or French, fresh . . . . . . . 150 Artichokes, Jerusalem, fresh . 100 Artichokes, Jerusalem, cooked 100 Size of portion. Household measure. 1, 2%” diam. % lb. 1 heaping T. 1 T. éc. %c. %c. }c. “I“ HI»: ('3 O u}... C. 2, 2 %” diam. 3 halves 3 halves 3 halves 3 halves 6 halves 1 'I". 1 T. 1 sm. 2T. 1, 3” diam. 1 lg. tuber 1 1g. * H Carb. 16.9 *13.0 39.7 66.1 19.6 48.9 14.7 42.0 40.8 *40.8 15.0 12.5 32.5 24.1 13.6 10.1 H (ON ON a» bqakho®o as I-‘D-Ii—‘l-I WmmakPCDb-IOI H H 0-! H m aumu wHwHfipmmm4flth ONNHH om mmobmb oohhobmmfiqomowoq I—‘I—II—de—IH 0:69“de Value of portion. HONHOO Hip-wanna a --3 3| (D NWHHQPQWQNfiODF-Ol OO HI—I mic CO was on 0.300"wa Wlh HOHNQ'OOO 0° HQCOOIHHNN 02F 00 ‘10! bnmuumkrmkrmmpusw OohHO-OOH>HO°OOIOO NMMNNP “>thth Cal. 80 130 85 60 180 60 135 65 55 70 80 310 35 30 35 25 75 70 20 70 105 95 80 42 TABLE OF NUTRITIVE' AND CALORIC’ VALUES 0F FOODS Food items. Artichokes, canned Asparagus, fresh Asparagus, cooked . Asparagus, canned . Asparagus, Battle Creek Food Co. . . . . . . . Asparagus, Del Monte Asparagus-beans, pods Asparagus- beans, sprouted seeds . . . Asparagus soup, Campbell, A.P. . . . . . . . Asparagus soup, cream of, Heinz . Aunt J emima buckwheat, corn and Wheat flour, Quaker Aunt Jemima pancake flour, Quaker . Avocados, Fla. . Avocados, Calavo strain Avocados, Fuerte, hybrid race, fresh Avocados, Guatemalan race, fresh Avocados, Mexican race, fresh Avocados, West Indian race, fresh (Alligator pear) Baby Ralston Baby soup, strained, Beech— Nut . . . . Bacillus acidophilus milk, Lederle * Largely assimilable. A blank space indicates lack of data. Size of portion. Grams. 125 75 85 85 85 100 100 100 140 240 100 100 85 85 85 85 85 85 15 30 240 — Value of portion. Household measure. Carb. Prot. Fat. 5 hearts, sm. 5.5 1.0 — *4.4 0.8 — 6, 6” stalks 1.9 1.7 0.2 *2.5 2.2 0.2 6, 3}” stalks 1.2 1.8 0.3 *1.4 2.1 0.3 6, 3}” long 1.9 1.3 0.1 *2.3 1.5 0.1 6 stalks 2.0 1.1 0 2.3 1.3 0 5 stalks 2.8 1.7 0.2 2.8 1.7 0.2 1 c. 7.8 3.4 ' 0.3 I"7.8 3.4 0.3 3.3 2.4 0.4 *3.3 2.4 0.4 %c 9.8 1.8 1.7 7.0 1.3 1.2 1 c 9.6 19.2 8.6 4.0 8.0 3.6 %c 69.8 11.2 1.9 69.8 11.2 1.9 %c 73.2 9.5 1.3 73.2 9.5 1.3‘ %, 3%” long 2.8 1.4 22.4 3.3 1.7 26.4. %sm. 5.1 1.8 17.0 6.0 2.1 20.0 i, 3%” long 4.3 1.5 22.4 ' 5.1 1.7 26.4 %, 3%” long 4.6 1.7 14.6 5.4 2.0 17.2 %, 3%” long 5.7 1.7 19.7 6.7 2.0 23.2 %, 3%” long 6.6 1.1 6.6 7.8 1.3 7.7 1 T. 10.7 2.2 0.3 71.6 14.8 2 0 2 T. 2.4 0.4 — 8.1 1.3 Trace 1 c 7.2 8. 4 8.4 3.0 3. 5 3.5 3: Gross fat removed. A neglibible quantity is designed by —-—. Cal. 25 ‘ 15 . 15 14 , 15 20 25 i 65 ‘ 200 350 350 225 ‘ 185 ‘ '230‘ 160 215 95 .55 10 145 ‘ TABLE OF NUTRITIVE AND CALORIC' VALUES 0F FOODS 43 Size of portion. Food items. Grams. Bacillus acidophilus milk, Walker-Gordon 240 Bacon, smoked . . . . . 80 Bacon, back, pea-mealed, Cana- dian, fried . . . . . 30 Bacon, breakfast, broiled crisp 20 Baker, F., cocoanut, milk pack 100 Baker, F., cocoanut, premium package ‘ 100 Baker, F., cocoanut, Southern style 100 Baker, W., cocoa, breakfast . ' 5 Baker, W., chocolate, unsweet- ened 115 Baking powder, Calumet . Baking powder, Loeb . Baking powder, Royal Bamboo shoots, fresh . 100 Bananas, see Plantain Bananas, Fla. 125 Bananas 125 Bananas, red 140 Banana or pisang flour 100 Banana powder, Merck . . 8 Barley, see Robinson’s Barley, whole grain . . . 30 Barley, cream of . . . . 50 Barley, pearled . . . . . 30 Barley, Robinson‘s patent . 9 Barley, Scotch pearled, Quaker 30 l Barley meal and flour . 130 Basella, see Vinespinach Bass, sea 230 Batavian endive . . . . 50 Household measure. Carb. 1 c. 9.0 *3.8 4 str. 8%” long 1 oz. 4 str. 7” long1 %c. 8.4 8,4 1% c. 43.0 43.0 115 c. 42.0 42.0 2 t. 1.9 38.0 ilb. 28.8 25.0 34.3 0 37.2 ic. 5.1 5.1 1 med. 28.0 22.4 1, 7” x 15" 26.2 *21.0 1 32.0 22.7 go. 72.5 72.5 1 T. 6.8 *84.7 i c. 23.2 77.2 % c 38.0 76.1 3 T 23.2 77.8 1 T. 7.0 *78.3 3 T. 23.6 78.8 1 c 94.6 72.8 ilb. gheart 0.5 *0.9 Value of portion. Prot. ONO?“ UIIFDFN p—i o: to HEM-rum HH H [0“ $0000“ fih om OPEC“) 03w meNr—‘H l°| powwt-IHHHt—H [on mpmmwmwmwm mm H [Orb b-‘I-I H . .. H0300 mashmwaammwaansq Fat. $0- . . . . . .E‘F"? 00 Casual 00 thFO-IHCDIP- cocoon: that Hpr we» «plume-H 0 CAD“ HOOOOHOOOO OOOOOCOH \IHCD‘D [0 0‘0) . . om moqwbHFaémmh Gumhmhamww ww a OEHN MNOOHOHOHOHO O p—l Cal. 115 515 45 115 205 595 555 25 740 35 125 120 150 320 30 115 185 110 35 100 470 210 1 One 7” strip raw bacon weighs 12—15 g.: cooked crisp weight is reduced to 5—8 g. depending upon leanness of strip. 4.4 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. 3 Food items. Grams. Battle Creek Food Co. products, see page 157 Bean soup, Campbell, A.P. 140 Bean soup, Heinz 250 Bean, soy, meal 100 1 Bean, soy, milk 100 Beans: . Beans, baked, canned 250 '7 Beans, baked, Campbell 250 Beans, baked, Heinz, kidney 250 Beans, baked, Heinz, New England, Boston style 250 Beans, baked, Heinz, pork and tomato sauce . 250 Beans, baked, Heinz, vege- tarian . 250 'L'Beans, broad, green . 75 _, Beans, broad, green pods 100 ”Beans, butter 75 yBeans, carob . 10 Beans, navy, dried 75 Beam, frigoles, dried 75 .. Beans, green, canned 100 ' Beans, green, strained, Beech- Nut 25 Beans, green, strained, Gerber 25 ,1 Beans, green, strained, Heinz l4 Beans,_green, strained, Larsen 25 ‘ Beans, green, strained, Pixie 25 Beans, haricots flageolets, canned . . . . 130 O Beans, haricots verts, canned 130 * Largely assimilable. A blank space indicates lack of data. Value of portion. Household measure. Carb. Prot. Fat. %c 19.6 8.5 2.5 14.0 6.1 1.8 1 c 25.0 13.3 10.5 10.0 5.3 4.2 %c. — 36.5 17.5 —— 36.5 ‘17.5 0.6 3.5 2.4 0.6 3.5 2.4 1 c 42.8 17.3 6.3 *17.1 6.9 2.5 1 c 41.5 14.0 2.8 16.6 5.6 1.1 1 c 52.5 18.8 3.8 21.0 7.5 1.5 1 c 45.0 15.0 20.0 18.0 6.0 8.0 1 c 50.0 18.8 5.0 20.0 7.5 2.0 1 c. 50.0 17.5 — 20.0 7.0 — %c 10.3 6.1 0.5 *13.8 8.1 0.6 11.9 3.0 0.3 11.9 3.0 0.3 %c 21.8 7.1 0.5 29.1 9.4 0.6 4” piece 6.7 0.6 0.1 67.0 5.7 1.1 %c. 44.7 16.9 1.4 59.6 22.5 1.8 %c 48.8 16.4 1.0 65.1 21.9 1.3 %c 3.4 ~1.2 0.1 ‘34 112 W1 51;. 0.7 0.3 Trace 2.9 1.1 0.1 5t. 1.2 0.3 — 4.8 1.3 Trace 1 T. 0.5 0.3 Trace 37 2.2 0.1 5 t. 0.5 0.4 0.1 , *1.9 1.4 0.2 5 t. 1.2 0.3 — 4.9 1.3 Trace %c 14.9 5.9 0.1 *11.5 4.6 0.1 %c 2.6 1.4 0.1 *2.0 1.1 0.1 1 Gross fat removed. A negligible quantity is designated by —. Cal. 140 255 310 40 365 230 330 430 330 275 75 65 125 30 270 279 85 15 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 4:5 Size of portion. B r————~—--\ Value of portion. Household —\ Food items. Grams. measure. Carb. Prot. Fat. Cal. 3 s: fians, lima, green, fresh, shelled . . . . . . 75 % c._ ‘ 16.5 5.6 0.6 95 *22.0 7.5 0.8 Beans, lima, Del Monte . 130 % c. 19.0 5.2 0.4 ' 105 14.6 4.0 0.3 Beans, lima, green, Battle Creek Food Co. . . . 130 %c. . 13.1 4.4 0.5‘ 75 10.1 3.4 0.4 Beans, lima, dried . . . 75 % c. 49.4 13.6 0.5 265 65.9 18.1 1.5 \g‘Beans, lima, yellow, cooked 125 % c. 27.5 11.2 1.0 165 22.0 9.0 0.8 ‘ Beans, mesquite (dried) . 75 7’; c. 57.8 9.2 1.9 290 77.1 12.2 2.5 Beans, Mung, solid, green * ‘ ‘ | seed . . . . 100 g 59.9 23.3 ‘ 1.0 \350 59.9 23.3 1.0 ‘ Beans, Mung, sprouts . . 125 1 c. . 4.1 3.6 0.4 35 *3.3 2.9 0.3 Beans, red kidney, canned . 250 1 c. 43.3 17.5 0.5 , .255 *17.3 7.0‘ 0.2 Beans, refugee, Battle Creek . Food Co. . . . . 130 go. 6.5 1.0 0.1 30 5.0 (1.8 0.1 Beans, scarlet runner, green pods . . . . . . 100 4.7 1.4 0.1 , . 25 i *4 . 7 1 .4 0 . 1 Beans, snap . . . . . 75 %c 4.7 1.8 0.2 y 30 *6.3 2.4 0.2 Beans, soy, dried ~ . . . 100 % c 33.1 30.2 15.3 . ,400 33 . 1 30.2 15.3 . Beans, soy, green, fresh . 75 % c 9.9 10.2 4.9 ;130 13.2 13.6 6.3 Beans, soy, sprouts, fresh . 65 % c 4.1 5.5 1,2 50 6.3 8.5 1.8 Beans, soy, with tomato, ‘ . . “ Madison Health Food Co. 250 1 c. 16.8 28.3 13.3 310 "' 6.7" 11.3" “5.3“ ' Beans, string, fresh . . . 75 % c 2.6 1.8 0.2 20 *35" 2.4‘ 0:2 .w Beans, string, cooked . . 130 3’; c 4.5 1.3 0.1 25 *35 1.0 ’0‘.1' Beans, string, cooked in much _ ‘ water . . . . . . 130 % c 2.5 1.0 ' 0.1 ‘ 15 *1.9 0.8 0.1 Beans, string, Del Monte . 130 g c. 4.9 1.4 0.1 . 25 3.8 1.1 0.1 Beans, wax, fresh . . . 75 % c 11.0 3-5, 0.2 . 60 14.6 4.7 0.3 'Beans, wax, canned . . . 130 % c. 3.2 1.3 0.1 , 20 *2 .5 1 .0 0 . 1 ‘ Beans, wax cut, Battle Creek Food Co. . . . . . 130 % c. 4.0 1.2 ' 1.3 35 3.9 0.9 0.1 Beans, wonder soy, Battle , . ' Creek Food Co. . . . 250 1 c. 14.8 24.0 24.3 485 . 5.9 9.6 ,,9.7 . r. 46 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. B r——’_~*— Value of portion. Household FM \ Food items. Grams. measure. Carb. Prot. Fat. Beech-Nut strained foods, see page 165 Beechnuts . . . . . . 20 10. 2.6 4.4 11.5 13.2 21.9 57.4 Beef, fresh: Brains . . . . . . 230 élb. 2.5 22.1 21.4 1.1 9.6 9.3 Brisket, medium fat . . 230 4} lb. 36.3 65.6 15.8 28.5 Chuck, average (1" 9—32) . 230 4} lb. 43.3 35.4 19.2 15.4 Cross ribs, average . . . 230 ‘} lb. 36.6 64.9 ' 15.9 28.2 Flank, average (f’ 30—62) . 230 5 lb. 33.6 92.0 14.6 40.0 Fore-quarter, lean . . . 230 §lb. 43.5 30.5 18.9 12.2 Fore-shank, lean . . . 230 1; lb. 50.6 14.0 22.0 6.1 Heart . . . . . . . 115 %lb. 1.2 18.4 23.5 1.0 16.0 20.4 Hind-quarter. lean . . . 230 %lb. 46.0 30.8 , 20.0 13.4 Hind-shank, lean . . . 230 % lb. 50.4 12.4 21.9 5.4 Hind-shank, fat . . . . 230 11b. 46.9 43.2 20.4 18.8 Kidney . . . . . . 155 %c. diced 0.6 25.7 7.4 0.4 16.6 4.8 Liver . . . . . . . 230 11b. 5.8 46.9 12.4 2.5 20.4 5.4 Loin, lean . . . . . 230 §lb. 42.8 36.8 18.6 16.0 Loin, average (1" 16—43) . 230 % lb. 38.9 57.5 16.9 25.0 Lungs. . . . . . . 115 11b. 17.8 3.5 v 15.5 3.0 Marrow . . . . . . 20 1 T.. 0.4 18.6 2.2 92.8 Muscle, not trimmed . . 230 } lb. 3.0 35.7 30.2 1.3 19.9 13.1 Muscle, well trimmed . . 230 9 lb. 3.1 46.4 12.9 1.4 20.2 5.6 Neck. average (1" 8-35) .' 230 1 lb. 46.2 38.0 20.1 16.5 Plate and brisket, average (f’, 21-51) . . , . . 230 %1b. 36.3 69.0 15.8 30.0 Plate, lean . . . . . 230 g‘rlb. 35.9 43.2 15.6 18.8 Porterhouse steak . . . 230 ; lb. 50.4 46.9 21.9 20.4 Ribs, average (1", 12—44) . 230 % lb. 40.0 52.9 17.4 23.0 Rib rolls, lean . . . . 230 %lb. 46.5 24.2 20.2 10.5 1", range of fat percentage. . * Largely assimilable. i Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. CaT. 135 300 760 505 755 995 .so 340 ,300 475 320 595 175 310 520 695 105 175 440 325 550 790 550 645 655 415 TABLE OF NUTRITIVE AND CALORIC' VALUES OF FOODS 47 Size of portion. r_———A—A Value of portion. B Household Food items. Grams. measure. Carb. Prot. Fat. Cal. Beef, fresh: Round, average (1", 8—24) . 230 :1. lb. 44.4 29.9 460 19.3 13.0 , Rump, average (1’, 14—48) . 230 % lb. 35.7 71.3 810 15,5 31.0 Scraped . . . . . . 40 2T. 9.2 1.0 45 23.0 2.5 Shank, fore, average (1”, 6— 18) . . . . . . . 230 %lb. 46.9 20.7 385 20.4 9.0 Shank, hind, average (f’, 7— 23) . . . . . . . 230 %lb. 46.2 23.0 405 20.1 10.0 Sides, average (W, 13—39) . 230 %lb. 40.3 50.6 635 17.5 22.0 Sirloin steak . . . . . 230 %lb. 43.5 42.5 575 18.9 18.5 Suet . . . . . . . 10 IT. 0.5 8.2 80 4.7 81.8 Sweetbreads . . . . . 115 %lb. 19.3 13.9 210 16.8 12.1 Tenderloin . . . . . 230 %lb. 37.3 56.1 675 16.2 24.4 Tongue . . . . _. . 75 5s]. med. 0.8 14.6 17.7 230 1.1 19.4 29.6 Beef, cooked: 4 Beef, boiled . . . . . 115 ilb. 0.5 39.2 8.6 245 0.4 34.1 7.5 IBeef, broiled . . . . 115 ilb. 0.8 39.3 9.4 250 0.7 34.2 8.2 Beef, chipped . . . . 60 filb. 15.8 4.1 ' 105 26.4 69 Beef, corned, cooked . . 115 §lb. 16.4 27.3 320 14.3 23.8 IBeef (fillet), broiled . . 115 %lb. 27.8 9.0 200 24.2 7.9 Beef, roast, cold. . . . 115 ilb. 30.5 27.8 400 26.5 24.2 IBeef, roast . . . . . 115 ilb. 31.6 5.6 185 27.5 4.9 IBeef, roast, prime ribs . 115 4} lb. 30.9 6.2 185 26.9 5.4 IBeef, round of, boiled. . 115 ilb. 32.2 3.6 165 28.0 3.1 IBeef (sirloin) broiled . . 115 %Ib. 33.9 6.9 205 29.5 5.1 1Beef, steak, round, broiled 115 Hb. 34.3 3.6 175 ~ 29.8 3.1 IBeef, steak, tenderloin, broiled, rare . . . . 115 ilb. 27.5 14.5 250 23.9 12.6 IBeef, steak, tenderloin. broiled, well done . . 115 %lb. 32.8 10.5 230 28.5 9.1 IBeef, sweetbreads, boiled 80 2 17.8 6.9 135 22.2 8.6 Beef, canned: Collops, minced . . . . 115 %lb. 1.3 20.5 7.8 265 1.1 17.8 6.8 1”, range of fat percentage. 48 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS ‘ Food items. Beef, canned: Corned Kidney, stewed Luncheon Roast . Sweetbreads . Tongue, whole Tongue, ground . Tripe . Beef, miscellaneous: Beef, dried, salted and smoked Beef sausage: Beef and pork chopped to- gether . . . Beef, spiced, corned and pickled . Beef, tongue, pickled Beef broth, Heinz Beef juice Beef soup, Campbell, A.P. . Beef stew, Crosse & Black- well . . Beets, common red, fresh . Beets, cooked Beets, strained, Beech-Nut Beets, strained, Gerber Beets, strained, Heinz . i Beets, strained, Larsen Beets, strained, Pixie ‘Beet greens, fresh Beet, greens, cooked .* Largely assimilable. A blank space indicates lack of data. Size of portion. Grams. 115 115 115 115 115 115 115 115 60 115 115 115 240 120 120 115 100 100 20 20 15 20 20 100 135 Household measure. i lb. '%lb. g c. diced ult- 0 us er 1T. 4t. 4t. my 0 Value of portion. Carb. Prot. 30.3 263 21.2 18.4 31.7 27.6 to» was 00 $00 03 O l-‘N CON l—lHD—‘H moooqwrbwovwwwwmwwmmlow bqbwhnooqom use» H onus Oh MWNNHOHOHOHOHONNHHQQ mmmsnwoompmw -X- * * * whfith$ONHflHmflQWQWSP mp io'wio‘zombchomNMpmp-onmooonmo man I Gross fat removed. A negligible quantity“ is designated by ~—.‘ NNUIO'I HHOOHWOWHCD Fat. 0 b—IN mmFmqucmoowHw§m HHHHH [ON [ONION A—‘l ow . . . . n—Inl one whmqwi-nowinihi-n OOOOHH HI-u-u-nhm Trace Trace 0.1 Trace 0.1 0. 1 0 . 2 Trace O. l 0.3 0 c 3 Cal, 325 150 309 .280 195 340 370 no 110‘ 350 605 , 305 ‘ 120 , ‘ 30‘ 85 85 45‘ 35 10 30 30 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 49 Size of portion. Food items. Grams. Bel Paese, Italian cheese . . 30 Bemax, American Vitamins Inc. . . . , '. . . . 9 Beta Lactose, National . . 10 “Biotes” (acorns) . . . . 100 Biscuits, see Crackers Bisqmlck . . . . . . . 100 Black walnuts . . . . . 35 Blackberries, fresh . . . . 75 Blackberries, canned, see Fruits, canned Blackberries, Battle -Creek Food Co. . . . . . . 120 Blackberries, Cellu, packed in water . . 120 Blackberries, Del Monte . . 120 Blackberry juice . . . . 120 Blackfish . . . . . . 230 Black-salsify . . . . . 100 Blended cereal, Cere- Jel, Beech- Nut . . . . 25 Blueberries, fresh . . . . 100 Blueberries, canned, see Fruits, canned Blueberries, Battle Creek Food Co. . . 150 Blueberry juice . . . . 120 Bluefish . . . . . . . 230 Bologna sausage . . . . 75 Bond Bread . . . .‘ . . 25 Bondon cheese . . . . . 3O Bone-marrow . . . . . 20 Borage, leaves and stems . . 75 Borden: Klim, Whole milk powder . 8 4 Household measure. 1 oz. 1 heaping T. 1T. 01 or all: 0 Value of portion. Carb. Prot. Fat. Cal 6.4 7. 0 90 21.3 2.3 5 3.2 3.4 0.8 35 36.0 37.2 9.0 10.0 0 0 40 *99.5 0 0 48.0 8.1 37.4 580 48.0 8.1 37.4 61.9 8.8 12.4 405 61.9 8.8 12.4 4.1 9.7 19.7 240 11.7 27.6 56.3 6.3 1.0 0.8 40 *8.4 1.3 1.0 8.0 0.5 .~ 0.1 35 6.7 0.4 0.1 8.4 1.2 1.0 45 7.0 1.0. 0.8 28.8 1.1 0 125 24.0 0.9 0 8.4 0.4 — 35 7.0 0.3 — 43.0 3.0 205 18.7 1.3 16.3 3.1 0.3 80 *16.3 3.1 0.3 2.5 0.6 0.1 13 10.0 2.2 0.2 15.1 0.6 0.6 70 15.1 0.6 0.6 11.0 0.6 0 50 7.3 0.4 0 16.6 0.1 — 70 13.8 0.1 —- 44.7 2.8 210 19.4 1.2 0.2 14.0 13.2 180 0.3 18.7 17.6 13.0 2.0 0.3 65 51.8 7.9 1.0 2.8 7.3 30 9.4 24.4 0 0.4 18.6 175 0 2.2 92.8 0.2 2.1 0.3 12 *0.3 2.8 0.4 3.0 2.1 2.2 40 *38.0 26.7 28.0 5 50 TABLE OF NUTRITIVE' AND CALORIC VALUES OF FOODS Size of portion. B r-—_+-“ Value of portion. Household Food items. Grams. measure. Carb. Prot. Fat. Borden: Milk, condensed, Eagle Brand . . . . . 25 1 T. 13.4 2.0 2.2 *53 . 5 8. 1 9.0 Milk, evaporated . . . 15 1 T. 1.4 1.0 1.2 *9.7 6.9 7.9 Milk, malted . . . . 8 1 T. 5.8 1.3 0.8 ‘ 72.5 16.3 10.0 Milk, malted, chocolate flavor, Thompson . . 10 1 T. 7.8 0.8 0.6 78.0 8.0 5.5 Milk, whole, powdered, lac- tic acid, Merrell—Soule . 8 1 T. 2.6 2.1 2.2 *32.5 26.5 28.0 Protein milk, powdered, Merrell-Soule . . . . 8 1 T. 1.8 3.0 2.2 *23.0 37.0 27.0 Skim milk, powdered . . 8 1 T. 4.0 3.0 0.1 *49.9 37.7 1.4 Bouillon. . . . . . . 240 1 c. 0.7 6.2 0.2 0 . 3 2 . 6 0. 1 Bouillon, Campbell, A.P. . . 120 % c. 0.1 4.7 — 0. 1 3 . 9 —- Bouillon, cube . . . . . 3.6 1 cube 0.2 0.4 0.1 5.8 11.4 1.8 Bowil . . . . . . . 7 1 t. 0.2 2.7 Trace 3.4 38.8 0.2 Bran Flakes, Kellogg . . . 15 % c. 10.8 1.7 0.4 72 . 1 11 .6 2.5 Bran Flakes, Post . . . . l5 % c. 11.2 1.8 0.2 74.6 12.0 1.8 Bran, wheat, Pillsbury . . 2 1 T. — — — 57 5 16.5 4.6 Bran, whole, Post . . . . 2 1 T. — — — 66.6 13.9 3.0 Brazil nuts . . . . . . 30 4 av. 2.0 5.0 20.0 6.7 16.7 66.7 Bread, see Ward’s Breads: Alfalfa . . . . . . 25 1 sl. 16.0 4.9 0.3 ‘ 64.0 19.6 13 Band . . . . . . . 25 1 sl. 13.0 2.0 0.3 , 51.8 7.9 1.0 Boston brown . . . . 30 1 sm sl. 13.0 2.0 1.0 ‘ 43.3 6.7 3.3 Corn . . . . . . . 100 4%” sq. 43.6 6.6 7.3 43.6 6.6 7.3 Cracked wheat, Ward . . 25 1 SI. 11.9 2.1 0.7 47.9 ‘ 8.6 2.9 Crumbs, white, dried . . 55 % c. 41.8 7.2 1.1 ‘ 76.0 13.0 2.0 Date and nut, Crosse & Blackwell . . . . . 30 1 sm. sl. 16.4 1.6 0.8 54.6 5.3 2.6 French . . . . . . 2O 1 SI. 10.8 1.6 0.2 53.8 8 1 1.0 * Largely assimilable; 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. e; 85 20 35 «s 30 an: 20 215 90 ‘ 65 7o . 275 ‘ 65 . 21o ‘ 80 ‘ 55 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 51 B . Food items. Breads : Size of portion. Grams. Gluten, Battle Creek Food Co. 25 Gluten, Barker Gluten, genuine, Loeb Holland Rusk Nutrivoid . Pilot Rye Rye, black Rye, Jewish Rye, Ward Rye, Whole Soft bun, Ward . Wheat, General Baking Co. Wheat, \Vard White, milk VVhole-Wheat or Graham Whole-wheat, Ward Rolls: All analyses Plain French Vienna Water Zwieback . Zwieback, Sunshine . Zwieback toast. N. B. C. Breakfast wheat, Heinz Breakfast Criéps, Madison Health Food Co. Brick cheese, American 100 l3 15 13 25 25 3O 30 25 30 25 25 25 25 30 30 50 50 4O 50 40 20 55 20 Household measure. 1 sl. 1 sl. 1 1 sl. 1 cracker 1 sl. 1 sl. 1 sl. 1 SI. 1 SI. 1 sl. 1 sl. 1 sl. 1 sl. 1, 4%” x 2;” 1 1% cu. in. moot-I #615552»me * «II-IN: oooowoommu H _ . _ N NNGIOOIhDJWFF-m \Ilh WmHCSHWNmNIhdll-IKIFOEHOOQVOQNMNQ Hon-naucM-nxua 48. :38 an an omewnm'q'chnw q xii-Ax: q genocide-cow»; ea Value of portion. HHN) MHaomcznhHmwaoméomoOAF-IbnmbwHooLF-oFoo'o'q«11:31:20 r-n H w ONONVONHWEDNEDNCDNCDNP—‘NU‘NNHthODmH‘m H H H ,_. mHNhwamONNI-‘UIONHHH wmmmppkxipiooéob'oaior—Iwwwmmcziobwknot-5404mm H 50-Of‘Pf-‘OHOWHNOOOP-‘OHOOOOOU‘H\IHUIOCHODJW H H H U‘OIWH H WONN O‘DOI‘IOOKIOOUIOd'aanUlIhKIQDCOOI “FINN OOQONOCDOWHNHNHIANWN N3 N1 155 165 115 145 115 20 30 30 70 205 .70 52 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Food items. Brick cheese, Kraft Brie, fromage de, American Brie, fromagc de, European Br’er Rabbit molasses, Gold Label . . . Br’er Rabbit molasses, Green Label . 190 Brewer’s yeast, Mead . 11 Broad beans, green 75 Broad beans, green pods 100 Broccoli, fresh . 120 Broccoli, cooked 100 Broilers (chickens) . 230 Broth, beef, Heinz . 240 Broth, Scotch, Heinz 240 Brown sugar 10 Brussels sprouts, fresh 100 Brussels sprouts, canned 125 Buckwheat, corn and wheat flour, Aunt Jemima, Quaker 100 Buckwheat flour (sifted) 115 Buckwheat preparations, self- rising _ 115 Buffalo—fish , 230 Buffalo milk 100 Burdock, leaves 100 Burdock, root 100 Burnett extracts, A.P.: Almond (x’—35) 5 Celery (x’—65) 5 Cherry (x’—18) 5 Lemon (x’—80) 5 x’ = alcohol percentage by volume. * Largely assimilable; A blank space indicates lack of data. Size of portion. Grams. 30 25 25 190 Nlu ulw N) uh- HD—‘b—II—l were Value of portion. Carb. Prot. Fat, 63 so _mc we o4 4o &3 *1 4 15.9 21.0 52 as we m4 moo 03 0 W37 05 0 maz 11 0 W01 09 0 L3 53 02 $0 $0 20 n3 e1 05 we &1 06 no so o3 no 30 03 so 40 oz M2 33 02 a7 3» o1 a7 3c 01 we 53 ms 25 MA &2 34 e0 34 13 9e 62 14 10 2c 31 9A — — *mo — — 16 4A 05 We 14 05 as 13 o1 we L5 01 we n2 L9 we H2 L9 we 14 1A we 64 L2 MA a4 L4 BA 82 12 at s4 mo 23 L8 43 14 Me 18 74 14 45 o1 14 45 01 m4 &0 o1 MA 30 01 o o o o o o o o o o o o 1 Gross fat removed. A negligible quantity is designated by —. 575 555 40 so 65 40 30 255 120 135 35 55 25 350 410 400 220 110 50 100 OOOO TABLE OF NUTRITIVE AND CALORIC Food items. Burnett extracts, A.P.: Maple, imitation (x’—24) 'Mint (x’—85) . . . . Onion, imitation (x’—48) Orange (ad—82) Pineapple (x’~20) Pistachio, imitation (z’—65) Raspberry (ad—20) Rose (ac/~94) . . Strawberry (z’—20) Vanilla (x’—35) Wintergreen (QM—65) Butter . . Butter beans Butter-fish Buttermilk, field skim milk, Shef- Buttermilk, sour cream Buttermilk, sweet cream Buttermilk, whole milk, Shef- field . . . . Butternuts Cabbage, fresh . Cabbage, boiled Cabbage, Chinese, fresh Cabbage, Chinese, cooked Cabbage, palmetto Cabbage, palmetto, cooked Cabbage, red Cabbage, savoy Caciocavallo, Italian cheese Size of portion. Grams. O: @DVUIU‘ 5 10 75 23.0 240 240 240 240 20 85 130 110 100 100 100 60 120 H ousehold m easure. “In 0 Mn 0 1 t. grated x’ = alcohol percentage by volume. VALUES 0F FOODS 53 Value of portion. Carb Prot. Fat. Cal. 1.8 0 0 7 30.0 0 0 0 0 0 O 0 0 0 0 0 0 0 0 2.8 O 0 12 47.0 0 0 0 — 0 0 0 — 2.8 0 0 12 47.0 0 0 0 0 0 0 2.8 0 0 12 47.0 0 0 0.4 0 0 2 7.0 0 O 0 0 0 0 — 0.1 8.5 80 — 1.0 85.0 21.8 7.1 0.5 125 29 1 9.4 0.6 23.7 14.5 230 10.3 6.3 10.8 7.9 1.0 85 4.5 3.3 0.4 9.4 8.0 1.2 85 3.9 3.3 0.5 10.6 8.4 1.0 85 4.4 3.5 0.4 10.8 7.9 9.1 160 4.5 3.3 3.8 0.7 5.6 12.2 140 3.5 27.9 61.2 3.6 1.2 0.2 20 *4,4 1.4 0.2 3.3 1.3 0.1 20 *26 1.0 0.1 2.6 1.5 0.1 20 2.4 1.4 0.1 _ 2.0 1.0 0.1 15 2.0 1.0 0.1 6.1 3.3 0.6 45 6.1 3.3 0.6 5.6 2.9 0.5 40 5.6 2.9 0.5 3.5 1.1 0.1 20 5.8 1.8 0.2 7.2 3.9 0.8 55 6.0 3.3 0.7 1.7 1.1 15 34.3 22.0 54 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. C r—’—‘—‘—! Value of portion. Household Food items. Grams. measure. Carb Prot. Fat. Cal. Cakes, see Ward’s Calavos (Avocado) . . . 14 1 T. 0.8 0.3 2.8 30 6.0 2.1 20.0 Calavos (Avocado) . . . 85 1} sm. 5.1 1.8 17.0 185 . 6.0 2.1 20.0 Calavos (Avocado) . . . 150 1 c. diced 9.0 3.2 30.0 330 6.0 2.1 20.0 Calavos (Avocado) . . . 230 1 c. pulp 13.7 4.8 46.0 505 6.0 2.1 20.0 Calavos (Avocado) . . . 230 1 c. sieved 10.1 4.8 46.0 490 4 .4 2. 1 20 . 0 California or English walnuts . 35 6 4.6 6.4 22. 5 255 13.0 18.4 64 .4 Calumet baking powder 34.3 0 0 — 34 .3 0 0 Calf‘s foot jelly . . . . 45 2 T. .7.8 1.9 — 40 17.4 4 .3 — “Calves’ feet jelly," Crosse & Blackwell ' . . . . . 45 2 T. 8.6 1.5 — 40 *19.1 3.4 Trace Calves liver, see Veal Camembert cheese, European 40 1 triangle 9.0 10.5 135 22.2 26.3 Campbell: Asparagus soup, A.P. . . 140 a} c. 9.8 1.8 1.7 65 7 .0 1 .3 l . 2 Beans . . . . . . . 250 1 c. 41.5 14.0 2.8 230 . 16. 6 5.6 1 . 1 Bean soup, A.P. . . . . 140 v}.- c. 19.6 8.5 2.5 140 ‘ 14.0 6.1 1.8 Beef soup, A.P. . . . . 120 % c. 9.8 6.7 1.6 85 ' 8.2 5. 6 1.3 Bouillon, A.P. . . . . 120 7} c. 0.1 4.7 - 20 *0.1 3.9 »— Celery soup, A.P. . . . 140 % c. 9.5 2.0 2.2 70 - 6.8 1.4 1.6 Chicken soup, A.P. . . . 120 % c. 3.1 4.3 1.4 45 2.6 3.6 1.2 Chicken gumbo soup, A.P. . 140 a} c. 12.0 4.2 1.0 75 8.6 3.0 0.7 Clam chowder, A.P. . . ' 140 i c. 13.6 4.2 5.7 125 9 .7 3 . 0 4. 1 Consommé, A.P. . . . 120 4 c. 0.1 4.7 — 20 0.1 3.9 — Julienne soup, A.P. . . . 120 § 0. 1.1 3.1 — 15 0.9 2.6 — Mock turtle soup, A.P. . . 130 ic. 7.8 7.5 1.0 75 6.0 5.8 0.8 Mulligatawny soup, A.P. . 150 iv c. 16.1 4.1 0.8 90 10.7 2.7 0.5 Mushroom soup (cream), A.P. . . . . . . 140 .1} c. 13.2 5.0 8.5 155 9 .4 3.6 6. 1 Mutton soup, A.P. . . . 140 % c 6.9 6.4 0.8 60 4.9 4 .6 0.6 Noodle chicken soup, A.P. . 120 % c 8.0 4.7 1.8 70 6.7 3.9 1.5 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. i TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 55 Campbell: Oxtail soup, A.P. Food items. Pea soup, A.P. Pepper pot soup, A.P. Printanier soup, A.P. Tomato soup, A.P. . Vegetable soup, A.P. Vegetable-beef soup, A.P. Canada Dry ginger ale Canesugarsyrup Cantaloupe, fresh Capers Carnation milk, evaporated Carob bean . Carrageen moss (Irish) . . Carrot tops . (Darrots,fresh Carrots, cooked Carrots, desiccated Carrots, strained, Beech-Nut , Carrots, strained, Gerber . Carrots, strained, Heinz Carrots, strained, Larsen . Carrots, strained, Pixie me Cashew nuts Cashew nut kernels, raw . Cashew nut kernels, fried in cocoanut oil Cassava bread . Cassava, root Grams. 140 140 140 140 140 140 140 225 190 100 5 15 10 100 120 150 100 20 20 15 20 20 15 100 100 25 100 Size of portion. Household measure. 5c. ic. ic. *c. éc. £0. %c. 10. RI»! 0. %, 5” diam. 1t. 1T. 4” piece 41;. 4t. 1T. 4t. 4t. 2T. 10 1 s1. 0] m H p“ H mede 1110c" HHH hbpfio mopobopb namemomwm ._. awwwu D—‘H I-l \IHGDOI!‘ *H m * aw m uaoumommpHpogqp odwmowqdwwowm mompwopcpg . __ quommmmem wqummwmabm 3$9$9ss|| I—Aooiaolboor—tpcanootnonwiomiom usuau-zomi—wmm 00 QOMOUIOKIHUIHO * ©6005“ HHOOI-Pnh KKIKNGD NMH 00 [CNN abwwqq aawoowmqucwmm EHPN§$ mquHi-n \chooww Value of portion. Fat. ONQN‘Inh mmvwnr-‘zo H‘OD‘POPFO H HOflrogpPll ' grow Fwomh H cg tumoooo tog moment-cl a H g | a: Trace H 30°C goal-HA CAD to NNWHrPIb OOHOOHH CH. 95 120 115 40 110 105 £35 540 25 20 30 45 50 395 #0)th 20 95 570 660 90 120 56 TABLE OF NUTRITIVE AND CALORIC VALUES OF FOODS Size of portion. C W— Value of portion. Household W Food items. Grams. measure. Carb. Prot. Fat. Cal. Cassava, starch . . . . 60 % c. 53.3 0.3 0.1 220 88.8 0.5 0.1 Cassava, sweet . . . . . 100 28.4 1.1 0.2 125 ' *28.4 1 . l 0 . 2 Cassava, wafers . . . . 25 20.9 0.3 Trace 85 ' *83.6 1.1 0.2 Catfish . . . . . . . 230 % lb. 33.1 47.2 575 14.4 20.6 Catjang-peas, green pods . . 100 6.6 3.3 0.4 45 *6.6 3.3 0.4 Catsup, Del Monte . . . 20 1 T. 4.5 0.3 0 20 22.3 1.5 0 Catsup, tomato . . . . 20 1 T. 4.8 0.4 0.2 25 24.0 2. O 1 .0 Cauliflower . . . . . . 125 1% c. 3.9 2.3 0.6 30 *2.8 1.8 0.5 Cauliflower, cooked . . . 100 % c. 1.4 1.6 0.4 15 *1.4 . 1,6 0.4 Caviar . . . . . . . 15 2 t. 4.5 3.0 45 30.0 20.0 Caviar, sturgeon, Russia . 15 2 t. 1.1 4.5 3.0 50 7.6 30.0 19.7 Celeriac, cooked . . , . 100 1 med. 5.6 1.5 0.2 30 5.6 1.5 0.2 Celeriac, roots . . . . . 90 1 med. 7.9 1.5 0.3 40 8.8 1.7 0.3 Celery . . . . . . . 40 2, 7” stalks 1.3 0.4 Trace 7 3 .3 l . 1 0. l Celery, cooked . . . . . 100 § 0. 0.8 0.3 — 5 0.8 0.3 Trace Celery cabbage, cooked . . 100 % c. 2.0 1.0 0.1 13 2.0 1.0 0.1 Celery cabbage, raw . . . 110 1 c. 2.6 1.5 0.1 20 2 .4 1 .4 0. 1 Celery extract, Burnett, A.P. . 5 1 t. 0 0 0 0 0 0 0 Celery root (celeriac) . . . 90 1 med. 7.9 1.5 0.3 40 8,8 1.7 0.3 Celery, strained, Larsen . . 2O 4 t. 0.2 0.1 Trace 2 *1.0 0.6 0.1 Celery soup, canned . . . 230 1 c. 11.5 4.8 6.4 125 5.0 2.1 2,8 Celery soup, Campbell, A.P. . 140 % c. 9.5 2.0 2.2 70 6.8 1.4 1.6 Celery soup, cream of, Crosse & Blackwell . . . . . 240 1 c. 11.5 4.1 5.3 115 4.8 1.7 2.2 Celery soup, cream of, Heinz . 230 1 c. 9.2 1.8 11.5 150 4.0 0.8 5.0 Celery soup, Pixie . . . . 230 1 c. 4.7 1.3 0.2 25 2.0 0.6 0.1 Cellu products, see page 158 Cemac, Mead . . . . . 15 1 T. 1.7 0.9 1.0 20 11.2 6.2 6.4 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC’ VALUES 0F FOODS 57 1 Food items. Cereals: For baby feeding: Baby Ralston Blended cereal, Cere-Jel, Beech-Nut. . . Cereal combination 4. Libby (fresh Whole milk and cereal) Farina, Cere-Jel, Beech- Nut . . . . M ead’s cereal Oatmeal, Cere- Jel Beech- Nut . Strained cereal, Gerber Ready to Eat: Bran: All-Bran, Kellogg Flakes, Kellogg . . Flakes, Post Wheat, Pillsbury Whole, Post Corn: Corn Flakes, Kellogg Rice: Flakes. Heinz Flakes, White House Krispies, Kellogg Pufi‘ed, Quaker . Rye: Flaked Wheat: “Force” Wholewheat flakes, Heeker—H-O Krism'es, Kellogg Krumbles, Kellogg . Pufl‘ed, Quaker . Rippled, Loose-Wiles Size of portion. Grams. 15 25 13 20 20 20 25 15 15 [Q 30 3O 30 '35 15 30 30 40 40 15 10 IT. 5t. 1T. 4t. 4t. 5t. NIH r—I O H ml»- 0 Household measure. 5 oz. *75 . bin H h . . . owl-hood 00.5033) 0'00 65.9 10.8 72.1 11.2 74.6 57.5 66. GJ 26. 87. PM 23. 77. 24. 81. 30. 88. 13. 90. mmHF-CDNIFOH 22. 004 00 C20 \IMOQCHPDIW Value of portion. NO [003 00 NH 65° 000 [00 mm ._. b'ouaw w L? .93 omen memo mwec wmwp mopo qaww 5—- H [\DHP-‘HN ooomdfl HOMO“ 00:001th H H C3 (71 a; a H 00 to O a.» I .09 5’9 NH a .1 93 oaommoomoofo 51M Nil-‘CAJI-‘Obg H .003 CO NtDOI-DQQOIF- H H HHcalocomcome i-‘Hiop'mqm-oouap NOHOHOQOHO MWUINIOOICOIhh-‘w H 15 15 75 20 ?55 ?55 115 105 115 135 60 110 115 155 155 60 40 58 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. C ~—-—-—~"—~ Value of portion. Household ,___g.____ Food items. Grams. measure. Carb. Prot. Fat. Cal. Cereals: Ready to Eat: Wheat: Shredded, N. B. C. . . 30 1 24.5 3.3 0.5 120 81.6 11.0 1.6 Wheaties . . . . 35 1 c. 27.5 4.4 0.4 135 78.5 12.5 1.2 Whole-wheat biscuit, Kellogg . . . . 20 1, 2%" x 2}” 16.4 2.0 0.3 80 82.2 10.1 1.7 Whole-wheat flakes, Kel- logg . . . 30 1 c. 24.1 3.1 0.4 115 ‘ 80.3 10.2 1.2 Miscellaneous: Breakfast Crisps, Madi- son Health Food Co. 55 % c 35.7 9.2 2.1 205 64.9 16.7 3.8 Crackles, Quaker . . 30 1 c 23.9 3.7 0.3 115 79.7 12.2 1.0 Grape-Nuts, Post . . 30 i c. 24.9 3.2 0.2 115 83.2 10.6 0.6 Grape-Nuts Flakes, Post 30 1 c. 23.2 3.5 0.4 115 77. 3 11 .7 1 .2 Mufi'ets, Quaker . . 3O . 1 22.9 3.6 0.7 115 76.2 12.0 2.2 Post Toasties . . . 30 1 c. 25.6 2.8 0.1 115 85.5 7.1 0.2 Pep, Kellogg . . . 30 1 c. 23.1 3.7 0.6 115 77. 1 12 . 2 1 .9 Triscuit, N. B. C. . . 10 2 8.2 1.1 0.2 40 81.7 10.5 1.6 Requiring Cooking: Barley: Cream of . . . . 50 -3 c 38.0 5.6 0.8 180 76.1 11.1 1.6 Corn: Meal, cooked . . . 100 % c 11.9 1.4 0.8 60 11.9 1.4 0.8 Meal, granular . . . 45 %c 33.9 4.1 0.9 165 75 ,4 9 ,2 1 .9 Meal, white, Pillsbury . 45 % c 35.2 3.7 0.5 165 *78.3 8.3 1.1 Meal, yellow, Pillsbury 45 % c 35.4 3.7 0.6 165 *78.7 8.3 1.3 Meal, white, Quaker . 45 % c 34.5 4.1 0.5 165 76.9 9.2 1.0 Meal, yellow, Quaker . 45 % c 34.9 4.0 0.3 160 77.5 8.8 0.7 _ Hominy Grits, Quaker . 50 § 0 38.4 4.7 0.2 180 76.8 9.4 0.4 Hominy Grits, Pillsbury 50 % c 39 .0 4. 4 0.3 180 77.9 8.8 0.6 Hominy, parched . . 45 % c 32.5 5.2 3.8 190 72 . 3 11 .5 8,4 Hominy, Hecker’s cream 50 % c 38.6 4.9 0.2 180 77.3 9 8 0.4 * Largely assimilable. I Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 59' Size of portion. »-—-' Value of portion. C Household ’— —*—’—'—«—* Food items. Grams. measure. Carb. Prot. Fat. Cal. Cereals; Requiring Cooking: Corn: Hominy, Pearl, Quaker 50 kc. 38.6 4.6 0.5 180 77 .2 9. 1 1 .0 Hominy, cooked . . 200 l C. so. 28.0 4.0 — 130 14.0 2.0 — Hominy, uncooked . 50 % c 39.5 4.2 0.3 180 79.0 8.3 0.6 Samp, coarse hominy . 50 % c 39.7 4.2 0.3 185 *79.4 8.3 0.5 Oats: Crushed, Grandmother‘s 20 % c. 13.0 3.0 1.3 80 65.4 14.9 6.5 H—0 Oats (New style), Hecker, H-O . . . 2O % c 13.2 3.0 1.5 80 *662 15.2 7.3 Mother’s Quaker . . 20 i c 13.1 3.5 1.1 80 65.5 17.2 5.6 Oatmeal, uncooked . 20 % c 13.5 3.2 1.4 80 67.5 16.1 7.2 Quaker . . . , . 20 £0 12.6 3.5 1.1 75 64.2 17.4 56 Quick Quaker . . . 20 % c. 13.0 3.5 1.2 80 64.8 17.4 5.8 Rolled, raw . . . . 20 %c. 13.3 3.3 1.5 80 ' 66.3 16.7 7.3 Rolled, cooked , . . 100 %c. 50. 15.5 4.0 1.0 90 15 , 5 4 , 0 1 .0 Rolled, Purity . . . 20 % c. 12.2 3.2 1.2 75 61.6 16.3 6.1 Rice: Boiled . . . . . 100 %c. 22.5 2.3 0.9 110 22.5 2.3 0.9 Comet cereal . . . 20 Q heaping T. 16.1 1.4 Trace 70 80.7 7.2 0.3 Natural brown, White ' House . . . . 20 1 heaping T. 15.3 1.3 0.5 70 76. 1 6. 7 2 .2 Polished, uncooked . . 2O 1 heaping T. 15.8 1.6 0.1 70 79.0 8.0 0.3 White, White House . 20 1 heaping T. 16.2 1.3 0.1 75 81.0 6.4 06 Rye: Cream of . . . . 50 %c 35.9 6.0 0.8 180 71,8 12.0 1.6 Wheat: Breakfast wheat, Heinz . 20 2 T. 14.4 2.6 0.1 70 72.0 13.0 0.6 Cracked wheat . . . 30 %c 23.0 3.3 0.5 115 76 . 5 11 . 1 1 .7 Cream Farina, Hecker— ' H—O . . . . . 30 %c 23.3 2.8 0.3 110 *77.7 9.5 11 Cream of Wheat . . 30 % c 21.8 3.5 0.7 110 72.5 11 .8 2 .4 Cream of Wheat, cooked 70 % c. 24.7 3.4 — 115 14.5 2.0 — Farina . . . . . 20 2 T. 15.3 2.2 0.3 75 76.3 11.0 1.4 00 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. C r———"~—~ Value of portion. Household ~—- Food items. Grams. measure. Carb. Prot. Fat. Cal. Cereals: Requiring Cooking: Wheat: Farina, Grandmother’s, A.&P. . . . . 20 2T. 15.0 2.2 0.1 70 75.0 10.8 0.6 Farina, Pillsbury . . 20 2 T. 14.9 2.1 0.1 70 74. 6 10.5 0.4 Farina, Quaker . . . 20 2 T. 15.2 2.1 0.2 65 76.0 10.5 0.8 Flaked, cooked . . . 120 %c. 14.4 2.6 0.2 70 12.0 2.2 0.2 Minute, Madison Health Food Co. . . . . 30 % c. 21.2 4.0 0.6 110 - 70.8 13.2 1.5 Ralston, wheat cereal . 30 i c. 21.6 4.8 0.6 110 72.0 14.2 2.0 Rolled, steam—cooked . 30 i c 21.7 3.1 0.5 105 72 .3 10.2 1 .8 Wheat 0am, Ralston . 30 fi 0 20.8 4.2 1.7 120 69.3 14.0 6.0 Wheatena . . . . 30 % c 21.7 3.2 0.8 110 72.7 10.8 2 .5 Wheatsworth cereal, N. B. C. . . . . 30 % c 23.0 3.5 0.5 115 76 , 8 11 .7 1 .8 Certo . . . . . . . . 100 2.9 0 0 712 2.9 0 0 Chard, cooked . . . . . 100 % e 3.0 2.4 0.2 25 3.0 2 .4 0.2 Chard, leaves only, fresh . . 100 112 c. 4.8 2.6 0.4 35 4 .8 , 2 , 6 0.4 Chard, leaves and stalks, fresh 100 1 c. 4.4 1.4 0.2 25 , 4 .4 1.4 0.2 Chard, stalks only, fresh . . 125 1 c. 3.6 1.3 0.1 20 2 . 9 1 .0 0. 1 Chayote, fruit (Chiote) . . 100 6.8 1.0 0.1 30 6 . 8 1 .0 0. 1 Chayote, leaves (Chiote) . . 100 3.9 3.1 0.7 35 3.9 3.2 0.7 Chayote, roots (Chiote) . . . 100 19.6 1.8 0.1 90 19.6 1 .8 0. 1 Cheddar cheese, see Cheese. Cheese: American, Kraft . . . 30 %” s1. 5# loaf 6.8 9.3 115 ' . 22 . 5 31 .0 American, pale . . . . 15 2” x 1.1,” x %” Trace 4.3 5.4 70 *03 28.8 35.9 American, red . . , , 15 2” x 1%” x %” 4.4 5.7 70 29.6 383 Be] Paese . . . . . 30 1 oz. 6.3 7.0 90 21 .3 23.5 Bondon . . . . . . 30 2 T. 2.8 7.3 80 9.4 24.4 Brick, American . . . . 20 1% cu. in. 4.0 5.5 70 20.3 27.5 * Largely assimilable. :1: Gross fat removed. A blank space indicates ladk of data. A negligible quantity is desighated by —. TABLE OF NUTRITIVE AND CALORIC’ VALUES 0F FOODS 61 Size of portion. ‘ Value of portion. C Household —_ Food items. Grams. measure. Carb. Prot. Fat. Cal. Cheese: Brick, Kraft . . . . . 30 y s1. 51¢ loaf 6.6 9.0 110 22.0 30.0 Brie, European . . . . 25 1%” x 1” x 341” 5.2 8.1 100 20.9 32 .4 Caciocavallo, Italian . . 5 1 t. grated 1.7 1.1 15 34-3 22.0 Camembert, European . . 40 1 triangle 9.0 10.5 135 22 .2 26.3 Cheddar . . . . . . 25 1%” X 1%” X 1%” 1.0 6.9 9.2 120 *4 . 1 27 , 7 36.8 Cheddar, American . . . 25 1%” x 1%” x 1%” 0.3 7.8 9.2 120 *1 .4 21 .2 37 . 0 Cheddar, Canadian . . . 25 1%” x 1%” X 1%” 6.0 8.4 105 24.0 33.8 Cheddar, English . . . 25 1%” x 1%” x 1%” 0.8 6.9 7.6 100 , *3 .2 27.8 30.5 Cheddar, skim, American . 25 1%" x 1%” x 1%” 8.3 1.2 45 33.1 '49 Cheshire . . . . . . 20 1 cu. in. 1.0 5.0 6.2 80 . *5.2 25.0 30.9 Cottage . . . . . . 55 .i c. 2.4 11.5 0.6 65 *4.3 20.9 1.0 Cottage, Jewish . . . . 50 % c. 14.0 4.5 100 28.0 9.0 Cottage, skim milk . . . 50 % c. 11.6 0.5 50 23 .3 1 .0 Coulommieres . . . . 25 1%” x 1” x %” 1.2 4.3 5.1 70 *4 . 8 17 .4 . 20.5 Cream, English . . . . 30 2” x 1” x %” 0.4 1.6 16 8 165 *1 .3 5. 3 56. 1 Cream, demi—sel, French . 30 2” x 1” x %” 4.3 11.9 125 14.5 39 .9 Creamed Old English, Kraft 30 3, 1%” s1. %# loaf 6.0 10.1 120 20.0 33.5 Derbyshire . . . . . 20 1 cu. in. 0.9 4.9 7.0 90 *4.4 24.5 35,2 Edam. . . . . . . 30 1%” cube 1.9 7.1 10.2 130 *6.3 23.5 34.0 Edam, American . . . 30 1%” cube 9.3 6.8 100 , 30.9 22.7 Emmenthaler . . . . 30 2 cu. in. 0.4 8.5 8.5 115 *1.4 28.4 28.5 Fromage de Brie . . . 25 1%” x l” x %” 0.4 4.0 5.3 65 *1 .4 15 . 9 21 .0 Full cream . . . . . 30 2” x 1” x %” 0.7 7.8 10.1 130 *2.4 25.9 33.7 Gammelost, Norwegian . 30 1 oz. 2.9 12.9 1.0 75 *9 .8 42. 1 3 .4 Gloucester . . . . . 20 1 cu. in. 0.9 5.6 5.6 80 *4.4 28.0 28.0 Goat’s milk, French . . 30 1 oz. 4.6 10.0 8.7 140 *15.3 33.6 25.9 Goat’s milk, Norwegian . 30 1 oz. 14.0 2.2 5.9 120 *46 . 8 - 7 . 6 19 . 9 Gorgonzola . . . . . 15 1” x %” x 2%” 0.2 3.8 5.2 ‘ 65 *1 . 6 25 . 2 34 .7 Gouda, American . . . 30 1 oz. 8.8 7.3 105 29.6 24 ,5 62 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. C /——~—A—-———\ Value of portion. Household .— — Food items. Grams. measure. Carb. Prot. Fat. Cal. Cheese: Gouda, Hollander . . . 30 1 oz. 8.1 8.8 115 27.0 29.4 Gruyere . . . . . . 30 2" x 1” x 1” 1.4 9.9 8.4 125 *48 33.0 28.2 Leyden . . . . . . 20 1 cu. in. 0.2 7.2 2.2 50 *1.0 35.9 11.0 Liederkranz . . . . . 30 1 oz. 5.0 7.3 90 ' 16.8 24.5 Limburg, American . . . 4O 1 triangle 11.4 12.0 160 ‘ 28.5 29,8 Limburg, European . . . 40 1 triangle 8.5 7.8 105 21 .3 19 ,6 Limburger, Kraft . . . . 3o 3, ~13.” sl. gfi 4.8 7.5 so 16.0 25.0 Livarot . . . . . . 25 111;” x 1” x %” 2.0 7.9 5.5 90 *8.0 31.8 22.0 Mainz, hand . . . . . 3O 2 cu. in. 11.1 1.7 60 37.3 5.6 Munster . . . . . . 30 1}” cube 2.0 5.0 7.8 100 *69 16.9 25.9 Mi‘mster, American . . . 30 1%” cube - ' 6.7 9.3 115 22 . 2 31 .0 Mysost, American . . . 30 1 oz. 2.9 0.8 20 9.9 2.8 Mysost (Scandinavian Pri- most) . . . , . . 30 loz. 4.2 10.3 115 14.0 34.5 Neufchatel . . . . . 30 2 T. . 0.5 5.6 8.2 100 *1 .5 18. 7 27 .4: Neufchatel, American . . 30 2 T. 0.8 6.4 5.4 80 *2 . 9 21 .3 18 . 2 Noekkelost . . . . . 30 1 oz. 2.1 9.2 4.9 90 *7.0 30. 6 16.3 Oka, see Port du Salut. . Parmesan . . . 5 2 t. 2.2 1.0 15 43 , 5 19. 1 Parmesan (Formaggio) . . 5 2 t. 2.5 1.1 20 49.4 22.7 Parmesan (Reggian), grated 5 2 t. 1.7 1.4 20 . 34 .8 27.3 Philadelphia cream, Kraft . 30' 3‘; pkg. Trace 3.0 11.4 120 *0.2 10.0 38.0 Pimento (Cheddar) . . , 20 1 cu. in. 3.2 6.4 75 16.0 32.2 Pimento, Kraft . . . . 30 g” 81. 51:1: loaf 6.6 9.1 110 22.0 30,5 Pineapple . . , . . 25 1%” x 1%” x 1%” 0.7 7.5 9.7 125 2.6 29.9 38.9 Pont l'Evéque . . . . 20 1%” x l” x %” 1.3 4.1 5.0 70 *6.7 20.3 25.0 Pont l’Evéque, American . 20 1%” x 1” x %” 5.0 5.9 75 25,2 29.3 Port du Salut . . . . 25 1%” x 1” X %” 5.5 6.3 80 21 .2 25 . 2 Pot . . . . .' . . 50 ic. 14.0 4.5 100 28.0 9.0 * Largely assimilable. 1: Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 63 C Cheese : Reindeer milk Food items. Romano (Pecorino) . Roquefort Sap Sago . Smearcase (Schmierkase) Stilton Store see Cheddar American. Swiss . Swiss, European . Swiss, Kraft . Swiss, Russian Swiss, Swedish Trappist (see Port du Salut). Velveeta, Kraft Vendome . Wiltshire . Yogurt, American York cream Size of portion. Grams. 30 3O 15 5 50 25 3O 30 30 30 30 30 30 20 30 25 Chenopodium, see Lambsquarters. Cherries, English Cherries, fresh . Cherries, candied Cherries, canned, see Fruits, canned Cherries, Royal Anne, Battle Creek Food Co. . Cherries, Royal Anne, Cellu, Juice-Pak Cherries, Royal Anne, Cellu, packed 1n water . Cherries, Royal Anne, Del Monte . . Cherries, red, sour, pitted, Battle Creek Food Co. . 75 75 15 S5 85 85 85 100 Household measure. 1 oz. 1 oz. 1!] X All X 2%” 1 t. grated 0. NH 1 triangle 2 x 1” x 1” x l” x 1” 3, a” s]. %# 2 T. 1 cu. in. 2 T. 2” x1%” x1” NIH MI»- 0 O a: 15 15 15 15 up: 0 Value of portion. Carb. Prot. Fat. Cal. 0.9 7.1 12.9 155 *3.0 23.8 43.1 9.3 8.3 115 31.2 27.7 0.3 3.4 4.4 55 *1.8 22.6 29.5 2.1 0.1 10 41.7 2.0 14.0 4.5 100 28.0 9.0 7.3 7.8 105 29.0 31.2 0.4 8.3 10.4 130 *1.3 27.6 34.9 8.7 9.2 120 29.2 30.6 7.9 7.8 105 26.5 26.0 1.3 7.4 9.7 125 *4.4 24.9 32.3 1.8 6.9 10.9 135 *6.1 23.2 36.4 1.8 5.4 7.5 , 100 4‘60 18.0 25.0 8.4 6.3 105 . 28.0 20.9 0.5 6.8 3.9 65 *2.3 34.2 19.3 5.2 9.0 105 17.5 30.2 4.5 1.6 30 17.9 6.5 8.0 35 10.7 12.5 0.8 0.6 60 16.7 1.0 0.8 12.9 0.1 Trace 55 86.2 0.5 0.2 7.1 0.6 0.2 30 8.3 0.7 0.2 11.9 0.7 — 50 14.0 0.8 — 7.7 0.5 0.4 35 9.0 0.6 0.5 18.7 0.5 0 80 22.0 0.6 O 9.3 0.6 0.2 45 9.3 0.6 0.2 64 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. C r——’———~ Value of portion. Household — Food items Grams. measure. Carb. Prot. Fat. Cal. Cherries, red, pitted, Cellu, packed in water . . 100 % c 10.4 0.5 0.6 50 10.4 0.5 06 Cherry extract, Burnett, A. P. 5 1 t. 0 0 O 0 Cherry jelly . . . 45 2 T. 34.7 0.5 — 145 77.2 1 . 1 — Chervil, leaves . . . . . 20 % c. 2.3 0.7 0.2 14 11.5 3.4 0.9 Cheshire cheese . . . . 20 1 cu. in. 1.0 5.0 6.2 80 *5.2 25.0 , 30.9 Chestnuts, fresh . . . . 50 8 21.1 3.1 2.7 125 42.1 6.2 5.4 Chestnuts, dried . . . . 35 8 26.0 3.7 2.5 185 74.2 10.7 7.0 Chestnuts, roasted . . . . 50 20 17.7 2.6 2.3 105 35.4 5.2 45 Chicken, fresh: Broiler . . . . . . 230 % lb. 49.6 5.8 255 21 .5 2 .5 Gizzard . . . . . . 75 1 med. 18.5 1.1 85 24.7 1.4 Heart . . . . . . . 30 1 med. 6.2 1.7 40 20.7 5.5 Liver '. . . . . . . 75 2 med. 1.8 16.8 3.2 105 - 2.4 22.4 4.2 Young, dark meat . . . 230 % lb. 47.8 18.9 375 20.8 82 Young, light meat . . . 230 % lb. 50.2 .. 17.0 365 21.9 7.4 Chicken, cooked: . ‘ IThigh and leg, boiled . . 115 i lb. 31.7 8.5 210 27.6 7.4 IBroiler, broiled . . . . 115 ilb. 27.4 4.2 150 23.8 3.7 IBroiled, light meat . . . 115 % lb. 36.6 1.3 160 31 .8 1 . 1 Canned, boned . . . . 115 i lb. 30.1 13.9 255 26 . 2 l2. 1 Roasted . . . . . . 115 filb. 2.4 36.9 5.1 210 2. l 32 . 1 4 .4 Breast, roasted . . . . 115 % lb. 35.2 2.3 160 30.6 2.0 Cold roast . . . . . 115 } lb. 27.9 7.7 190 24.3 6.7 IThigh and leg, roasted . 115 % lb. 31.8 9.7 220 27.7 84 Chicken soups: _ Campbell, A.P. . . . . 120 %c. 3.1 4.3 1.4 45 2 . 6 3 . 6 1 .2 Gumbo, Campbell, A.P. . 140 %c. 12.0 4.2 1.0 75 8.6 3.0 0.7 Noodle, Campbell, A.P. . 120 %c. 8.0 4.7 1.8 70 6. 7 3 .9 l .5 Chicory, leaves, green . . . 16 } sm. head 0.5 0.3 0.1 4 2.9 1.6 0.3 Chicory leaves, Italian . . 20 % c. 0.2 0.4 0.1 3 ’ 0.8 1.9 0.4 * Largely assimilable. 3: Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES OF- FOODS 65 Food items. Chicory, root Chili con came, canned Chili sauce, Heinz . Chinese cabbage, cooked . Chinese jujube,’ dried . Chinese jujube, fresh Chipped beef Chives, fresh Chocolate, milk Chocolate, sweet Chocolate, unsweetened Size of portion. Grams. 100 100 20 100 1 00 100 60 55 100 55 30 Chocolate, unsweetened, W. ' Baker . Chocolate Vitavose, Squibb Chow-chow, Heinz Citrang juice Citron, candied Clam chowder, Campbell, A.P. Clam chowder, Heinz . Clams, long, canned Clams, long (soft-shell) Clams, long (soft—shell) Clams, long (soft-shell) Clams, round (hard- shell) sm., “Little Neck” Clams, round (hard—shell) , med. “Cherrystone” Clams, round (hard-shell), 1g. . Clams, round, canned . Clapp’s Strained Foods, see page 165. Coca-Cola 5 115 13 25 120 75 140 250 75 40 60 120 70 90 180 80 180 Household measure. r—A NIF- a 0 solid 0 .1. H 9" Hit-1 0 3 bars, av. 2 oz., sc. 1 oz. up.- >-‘ up- MN NIH 0 O O O 03 E 6 med. 6 lg. G c.) 6 (t c.) 6 (50-) 6 (% 0-) 4&0. 1 bottle N) Ammo-o- HANOIUI * OEDMWHHMW CA7 (JOHN H NWNHNHNNQOGWWgQQEOOIMOQg . N203 oomooquwNooumw-mrowocucnqooo wHoinhv-‘HOOM Hxx 1.- (Elk hnhtD‘DNJNGDOID-PP HHCD‘DOOONOO OJNDICDOIP 0‘00 OIhNJIhNfl but Value of portion. Fat. Prot. 13. 13. 0. H ton- mwoummwnamwpgmypm uwooo wacmoomn—wzuoommoooomuww r—Ip—A r—t €0wa HH§§ -§§ mm H WWUIQDmP-‘IhwlhD-‘H balconidcnhoooooalomoua'wo‘ pal-AH Wm“? 10‘ 10. 19. 10 calm-cacoz'm calls 10. l | OOOOHRIII HHOONUiaa magmas-condone» HNHHHOHHHhvlbclHH 1—150 wouou-zboobqufii—n HO OOHI-‘W-‘O ()0chon Cal. 60 115 25 13 260 110 105 25 565 235 190 740 50 10 40 255 125 85 45 35 5O ' 100 55 65 135 50 66 TABLE OF NUTRITIVE AND CALORIC' VALUES 0F FOODS Size of portion. C »——-—~——— Value of portion. Household Food items. Grams. measure. Carb. Prot. Fat. ~Ca1. Cocoa . . . . . . . 5 2 t. 1.9 1.1 1.4 25 37.7 21.6 28.9 Cocoa, breakfast, W. Baker . ‘ 5 2 t. 1.9 0.9 1.3 25 38.0 19.0 27.0 ' Cocoanut, fresh . . . . 50 2%” sq. 14.0 2.9 25.0 300 27.9 5.7 50.6 Cocoanut, desiccated . . . 100 1&0. 44.5 4.3 41.0 580 44.5 4.3 41.0 Cocoanut, milk pack, F. Baker 100 % c. 8.4 1.8 17.4 205 8.4 1.8 17.4 Cocoanut, moist, canned . . 100 1% c. 37.9 4.4 41.4 560 37.9 4.4 41.4 Cocoanut, premium package, F. Baker . . . . . . 100 1% c. 43.0 4.3 43.0 595 43.0 4.3 43.0 Cocoanut, Southern style, F. . Baker . . . . . . . 100 1} c. 42.0 3.9 39.5 555 42.0 3.9 39.5 Cocoanut milk . . . . . 120 %c. 5.5 0.5 1.8 40 4.6 0.4 1.5 Cocoanut milk, prepared . . 100 31.5 6.3 57.4 670 31.5 6.3 57.4 Cocomalt . . . . . . 9 1 T. 6.7 1.3 0.3 35 76.3 14.7 3.1 Cod, boneless, salt . . . . 60 filb. 15.8 0.2 65 _ 26.3 0.3 Cod, cooked . . . . . 100 1 sm. piece 1.6 21.7 0.3 100 1.6 21.7 0.3 Cod, desiccated . . . . 60 fill). 43.2 2.9 205 72.0 4.9 Cod, dressed . . . . . 230 %lb. 25.5 0.5 110 11.1 0.2 Cod, salt, cooked . . . . 50 ‘}c. 21.1 0.3 90 42.3 0.5 Cod steaks . . . . . . 230 % lb. 43.0 1.2 190 18.7 0.5 Cod-liver oil . . . . . 14 1 T. 0 0 14.0 130 0 0 100.0 Collards (Colewort), fresh . 100 1 c. 7.3 4.0 0.6 50 7.3 4.0 0.6 Collards, cooked . . . . 100 $0. 5.0 3.5 0.5 40 5.0 3.5 0.5 Comet cereal, rice . . . . 20 1 heaping T. 16.1 1.4 Trace 70 80.7 7.2 0.3 Condiments: Beefsteak sauce, Heinz . . 5 1 t., sc. 0.8 0.1 Trace 4 16.0 2.3 1.2 Capers . . . . . . 5 1 t. 0.3 0.2 Trace 2 5.0 3.2 0.5 Catsup, tomato . . . . 20 1 T. 4.8 0.4 0.2 25 24.0 2.0 1.0 Chili sauce, Heinz . . . 20 1 T. 5.2 0.5 0.2 25 26.0 2.5 0.8 Chow-chow . . . . . 25 1 T. 0.5 — 0.8 10 . 2.0 'lrace 3.0 Garlic . . . . . . . — 1 clove — — — — 20.0 4.4 0.2 * Largely assimilable. 1: Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —-. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 67 Food items. Condiments : Horseradish India relish, Heinz Leeks . Mustard, brown, Heinz Mustard, dry Mustard, Golden Mustard, prepared Mustard, yellow, Heinz Olives, green . Olives, ripe Peppers, red . Pickles, dill Pickles, mixed Pickles, sour, Heinz . Pickles, sweet, Heinz Pimentos, canned . Soy sauce (Toyo) Tabasco . . . . , Consommé, Campbell, A.P. Consommé, Heinz . Corn, Crosby, canned . Corn, golden bantam, canned. Corn, green, very young Corn, green, canned Corn, sweet, med. . Corn, sweet, med., cooked Corn, sweet, old Corn, pop Corn bread . Corn Flakes, Kellogg Size of portion. Grams. 10 25 55 10 5 10 5 10 25 20 25 50 10 20 20 11 10 120 240 115 115 100 115 100 100 100 15 100 30 Household measure. 2 t. 1 T. % c. 1 heaping t. 1 t. 1 heaping t. 1 t. 1 heaping t. 5 5, 1" long 3" piece 1 med. 1 T. 1 T. 1 T. 1 1:. 2t. is c. 1 ear, 8” 1 ear, 8" (% c.) %c. J o p H 0" N) 30095190qu it IOMQIhOOOQ H w 5 . . , . g l 9%. . HH ONWWONO OIFKIPHOWWQWOOIONWWW * H Ha v1.1 3% mm 18.6 16,2 19.0 16.6 15.0 15.0 20.9 *18.2 21.0 21.0 19.2 *19.2 26.0 26.0 11.8 78.7 43.6 43.6 26.2 87.4 Value of portion. Prot. Fat. 0.3 Trace 3.2 0.2 0.1 0.1 0.5 0.3 1.4 0.2 2.5 0.4 0.6 0.9 6.0 9.0 0.1 —- 2.4 0.3 0.4 0.7 4.3 6.5 0.2 0.2 4.7 4.1 0.5 0.5 4.5 4.5 0.3 6.9 1.1 27.6 0.3 5.0 . 1.7 25.0 0.3 0.2 1.3 0.7 0.2 0.1 0.5 0.3 0.1 — 1.1 0.4 0.1 0.1 0.3 0.1 0.3 Trace 0.3 0.2 1.5 0 Trace Trace t-n enamthmFHfithobmoaomwoq mmwwmwm ocflflsflol—‘HHHHHHHOOOHHH NHWWOWOOWOOHHMIAOOWCOOHW 15 12 10 75 50 11 100 115 110 100 140 60 275 115 68 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. C “ma—H Value of portion. Household Food items. Grams. measure. Carl). Prot. Fat. Cal. Com salad . . . . . . 25 %c. 0.9 0.5 0.1 7 3.6 2.0 0.4 Corned beef, average . . 230 % lb. 35.9 59.7 735 15.6 26.2 Corned beef, cooked . . . 115 % lb. 16.4 27.3 320 14.3 23.8 Corned beef, canned . . . 115 % lb. 30.3 21.5 325 26.3 18.7 Corned beef hash,‘ Crosse & Blackwell . . . . 230 % lb. 26.0 18.4 6.2 240 11 .3 8 . 0 2 . 7 Corned mutton, canned . . 115 % lb. 33.1 26.2 380 28.8 22.8 Cornmeal, granular . . . 130 1 c. 98.0 12.0 2.5 475 75.4 9.2 1.9 Cornmeal, white, Pillsbury . 100 % c 78.3 8.3 1.1 365 *78.3 8.3 1 . 1 Cornmeal yellow, Pillsbury . 100 % c 78.7 8.3 1.3 370 *78.7 8.3 1.3 Cornmeal, white, Quaker . . 100 % c 76.9 9.2 1.0 360 76.9 9 .2 1.0 Cornmeal, yellow, Quaker . 100 % c 77.5 8.8 0.7 360 77.5 8.8 0.7 Cornmeal, cooked . . . . 100 %c 11.9 1.4 0.8 60 11.9 1.4: 0.8 Corn-oil . . . . . . . 115 7 c 0 0 115.0 1070 0 0 100.0 Corn-starch . . . . . . . 60 % c 54.0 — - 220 90.0 — —— Cottage cheese . . . . . 55 i c. 2.4 11.5 0.6 65 >"4. .3 20 .9 1 .0 Cottage cheese, Jewish . . 50 i c 14.0 4.5 100 28.0 9 .0 Cottage cheese, skim milk. . 50 i c. 11.6 0.5 55 23 .3 1 .0 Cottolene . . . . . . 11 1 T. 0 0 11.0 100 0 0 1000 Cotton seed oil . . . . . 11 1 T. 0 0 11.0 100 0 0 100.0 Coulommieres, French cheese. 25 1%" X 1” x %” 1.2 4.3 5.1 70 4.8 17.4 20.5 Cowpeas, green, shelled . . 100 % c. 22.7 9.4 0.6 135 22.7 9.4 0.6 Cowpeas, dried . . . . . 100 %c. 60.8 21.4 1.4 350 60. 8 21 .4 1 .4 Crabapples, fresh . . . . 90 2, 1%” diam. 16.0 0.4 0.3 70 17.8 0.4 0.3 Crabapple juice . . . . 120 % c. 13.4 — — 55 i *11.2 — —— Crabs (Eastern, hard), canned 85 % c. 0.6 13.4 1.3 70 0 . 7 15.8 1 .5 Cracker meal . . . . . 100 %c. 72.9 10.9 6.0 400 72.9 10.9 6.0 Cracked wheat . . . . . 115 1 c. 88.0 12.8 2.0 430 76. 5 11 . 1 1 .7 * Largely assimilable. I Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC' VALUES 0F FOODS 69 Size of portion. «——-’———~ Value of portion. C Household Food items. Grams. measure. Carb. Prot. Fat. Cal. Crackers and Biscuits: Boston . . . . . . 25 4 17.8 2.8 2.1 105 71.1 11.0 8.5 Butter . . . . . . 12 3, 2” diam. 8.6 1.2 1.2 50 71.6 9.6 10.0 Cream . . . . . . 25 2, 3” diam. 17.4 2.4 3.3 110 69.7 9.7 12.1 ' Egg . . . . . . _. 35 4 23.3 4.4 4.9 160 66.6 12.6 14.0 Graham . . . . . . 25 3, 3” sq. - 18.5 2.5 2.4- 110 73.8 10.0 9.4 Graham, old fashioned, Sun- shine . . . . 7 1 5.6 0.5 0.8 35 77.2 ' 7.3 11.6 Graham, large, N. B. C. . 25 3 19.2 1.9 2.5 110 76.6 7.6 9.8 Graham, small, N. B. C. . 20 6 15.5, 1.5 1.9 85 77.7 7.7 9.4 Graham, Sunshine . . . 7 1 5.6 0.5 0.8 35 80.8 7.2 12.3 Krispy crackers, Sunshine . 3 1 2.5 0.3 0.4 15 73.4 9.9 12.2 Matzoth . . . . . . 20 1, 6" diam. 14.0 3.0 — 70 70.0 15.0 Matzoth, N. B. C. . . . 25 4 21.8 2.6 0.2 100 86.7 10.5 0.9 Oatmeal . . . . . . 35 3 24.0 4.1 3.9 150 69.0 11.8 11.1 Oyster . . . . . . 25 §c. 17.6 2.8 2.6 110 70.5 11.3 10.5 Oyster, Sunshine . . . 18 kc. 14.2 1.7 2.0 85 78.7 9.6 10.9 Oysterettes, N. B. C. . . 13 12 9.2 1.3 1.4 55 70.7 9.9 10.6 Pilot bread . . . . . 25 1 cracker 18.6 2.8 1.3 100 74.2 11.1 5.0 Ry-Km‘sp, Ralston . . . 6 1 3.7 0.8 0.1 20 *61.9 13.1 2.0 Saltina Biscuit, N. B. C. . 11 3 7.7 1.0 1.4 50 70.1 9.3 12.9 Saltines . . . . . . 20 3 double 13.7 2.1 2.5 90 68.5 10.6 12.7 Saltines, Sunshine . . . 3 1 2.5 0.3 0.5 15 75.8 9.4 14.7 Saratoga Flakes, N. B. C. . 11 3 7.6 1.1 1.3 50 69.3 10.0 12.0 Soda. . . . . . . . 10 3,2” sq. 7.3 1.0 1.0 45 73.1 9.8 9.1 Soda, Loose-Wiles . . . 7 1 5.4 0.6 0.5 30 80.6 9.6 7.5 Soda, N. B. C. . . . . 20 3 15.0 1.5 1.9 85 v 74.9 7.3 9.4 Soda, Sunshine . . . . 6 1 4.4 0.6 0.7 25 75.7 9.6 12.2 Toasted Dainties, Whole wheat, N. B. C. . . . 13 4 10.1 1.3 1.0 55 77.3 9.6 7.4 Uneeda Biscuit . . . . 20 3 14.5 2.2 2.1 90 71.8 11.1 10.5 70 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. C 1 Household Food items. Grams. measure. Crackers and Biscuits: Water . . . . . . 18 2 Wheatsworth, N. B. C. . . 10 2 Crackles, Quaker . . . . 30 1 c. Cranberries . . . . . . 130 1 c. Cranberry sauce . . . . 100 § 0. Crayfish (Eastern), fresh . . 115 } lb. Cream. light (20% fat) . . 230 1 é. Cream, medium (30% fat) . 225 1 0. Cream, whipping (40% fat) . 225 1 0. Cream cheese, English . . 30 Cream cheese, demi—sel, French 30 Cream cheese, Phila. 30 § pkg. \ Cream of barley . . . . 50 § 0. Cream of rye . . . . . 50 3‘; 0. Cream of Wheat . . . . 30 § 0. Cream of Wheat, cooked . . 170 % c. Creamed Old English Cheese . 30 3, fi” sl.%# loaf Cress, garden 20 % c. Cress, water . . . . . I 20 i c. Crisco . . . . . . . 12 1 T. Crosse & Blackwell: Beef stew . . . . . 115 ‘} lb. “Calves’ feet jelly” . . . 45 2 T. Celery soup, cream of . . 240 1 c. Corned beef hash . . . 230 1; lb. Currant (black) jam . . 25 1 T. Currant (red) jelly . . . 12 l t. Date and nut bread . . 30 1 sm. s1. * Largely assimilable. A blank space indicates lack of data. Carb. \u-n whommm'ozoozo'ca'alecn'qwco'm'uca #0009901de glh *HQNRI * Trace ‘02 38.0 76.1 35.9 71.8 21.8 72.5 24.7 14.5 Ileege OWHQ * Gil-‘HN HH ... gmgdwqemepwmsw * decommwowhébmo *- 1 Gross fat removed. A negligible quantity is designated by —. Value of portion. Prot. Fat. bmbmbobpmmOOHmoomwwmbodb2::waiomlkmiodklbup H01 He: .4 o ._. fiqmmamohbbphbobboommwwcacaowwmbw .wafimol-‘N HH Hoecomwwg—wgcmfimpwgepmpwuwmwammooo H»? comm 1 39 11 1 38. 0. 1 1. 0. 1 1. 0. 1 2 10.1 2 35.5 0.3 1,4 0.2 1.0 — 12.0 — 100.0 8.3 1.6 7.2 1.4- 1.5 — 3.4 Trace 4.1 5.3 1.7 2.2 18.4 6.2 8.0 2.7 0.1 - 0.5 Trace Trace — 0.3 Trace 1.6 0.8 5.3 2.6 Cal. 75 45 115 55 185 85 495 885 170 125 120 180 180 110 115 120 110 85 40 115 240 70 30 80 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 71 Food items. Crosse &: Blackwell: Fig, pudding . Kifipered herrings Mince meat Mushroom soup, cream of . Onion soup, cream of Orange marmalade Oyster soup, cream of Phim pudding Shrimp soup, cream of . Spinach soup, cream of . Strawberry jam . Tomato juice Crumbs, white, dried . . . Cucumber, cooked . Cucumbers . Curly-kale Currant (black) jam, Crosse & Blackwell Currant (black) juice Currant (red) jelly, Crosse & Blackwell Currant (red), juice Currants, fresh, all . . . Currants, Zante, dried Cushaw (squash) . . . . Damion plum Dandelion greens Dasheens Dates, dried 85 l 15 1 15 240 240 25 240 85 240 240 25 120 55 50 75 100 25 120 12 120 50 50 125 50 50 100 13 Size of portion. _b C , F" Grams. Household measure. 3 oz. } lb. i lb. 1 c. 1 c. 1 T. 1 c. 3 oz. lc. 1T. %c. }c. 2T. 2%” x 2" 1T. %c. It. yap-I ran-- 0 G NIH G 4 med. § c. 1 tuber 2 1g. Carb. * HUIC’ 02h Ullh (DH . . . . CD“ <73” I-l qwmh *- col- baccarat-admin HUIIB . . . . . . . (DI-DOOM QOQWNNOQflhU‘HmmmmHWWm‘DG H * OH OO®prmth$Hmp up * ~x- * b—IHGQH N 032004 EDOHH . .. _ . {- HHa fICDriBMNQONm acct-I wHMHmpLHbo 4(- b-PNCROIOQW‘IIF * «HMNH Value of portion. Prat. [ON or—annhOI-hwwf“? bwhmbwwawemeomnwm H . bommmbrwokommwoowa: a H 29 . macaw-I r—II—INI—M—IOQOO mmkmmmwpwg MONNMH wawhn Fat. r—IHr-‘I-l HONWNQWNNH § g I HOHOv-‘GDWOIG t-ll H NHOPm *5 ’1 gloi-u—u-tg 0°90 cocoNN fi Ilgl (D c5 295 290 300 115 110 70 110 260 110 110 70 I 25 210 10 ’ 65 70 55 30 50 30 145 45 20 30 110 45 72 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. ‘ D Value of portion. Household Food items. Grams. measure. Carb. Prot. Fat. Deerfoot Farm sausage, cooked 115 } lb. 0.4 22.9 62.3 . 0.3 19.9 54.2 Del Monte: Apricots . . . . . .. 70 3 halves 17.5 0.5 0 25.0 0.7 0 Asparagus . . . . . 100 5 stalks . 2.8 1.7 0.2 2.8 1.7 0.2 Beans, lima . . . . . 200 1 c. 29.2 8.0 0.6 14.6 4.0 0.3 Beans, string . . . . . 130 %c. 4.9 1.4 0.1 3.8 1.1 0.1 Blackberries . . . . . 120 § c. 28.8 1.1 0 24.0 0.9 0 Catsup . . . . . . 20 1 T. 4.5 0.3 0 22.3 1.5 0 Cherries, Roya Anne . '. 85 15 18.7 0.5 0 22.0 0.6 0 Corn, cream style . . . 115 %c. 21.8 3.2 1.4 - 19.0 2.8 1.2 Corn, whole kernel, vacuum pack . . . . . . 85 #0. 16.1 2.3 0.8 19.0 2.7 1.0 Grapefruit . . . . . 135 % c. 21.7 0.7 0 16.1 0.5 0 Grapefruit juice . . . . 120 Q c. 13.9 0.6 0 11.6 0.5 0 Loganberries . . . . . 75 % c. 21.0 0.5 0 ‘ 28.0 0.7 0 Peaches . . . . . . 140 2 halves 30.8 0.7 0.1 22.0 0.5 0.1 Pears . . . . . . . 100 2 halves 20.0 0.4 0.3 20.0 0.4 0.3 Pineapple . . . . . 150 2 31. 37.5 0.6 1.1 25.0 0.4 0.7 Pineapple juice . . . . 120 % c. 16.8 0.4 0 14.0 0.3 0 Raspberries .. . . . . 140 % c. 39.2 0.8 0 28.0 0.6 0 Spinach . . . . . . 225 1 c. 5.4 4.5 0.7 2.4 2.0 0.3 Squash . . . . . . 250 1 c. 26.3 3.5 1.3 10.5 1.4 0.5 Strawberries . . . . . 120 go. 33.6 0.5 0 28.0 0.4 0 Tomato juice . . . . 120 % c 6.0 1.0 0 5.0 0.8 0 Tomato sauce . . . . 15 1 T. 1.4 0.1 0.1 . 9.0 0.4 0.3 Tomatoes . . . . . 235 1 c. 9.4 3.1 0.5 4.0 1.3 0.2 Derbyshire cheese . . . . 20 1 cu. in. 0.9 4.9 7.0 *4.4 24.5 35.2 Dexin (B. W. & Co.) . . . 5 1 T. 4.4 — — 97.8 0.4 0 2 Dextri—Maltose I (Mead) . . 11 1 T. 10.2 — — 93.0 — — * Largely assimilable. ‘ I Gross {at removed. A blank space indicates lack of data. A negligible quantity is designated by —. Cal. 670 75 20 160 25 125 20 80 115 85 9o 60 90 130 85 165 70 165 45 130 140 30 _ 55 90 20 40 TABLE OF NUTRITIVE’ AND CALORIC’ VALUES 0F FOODS 73 Food items. Dextri-Maltose II (Mead) Dextri—Maltose III (Mead) Dextri—Maltose with vitamin B (Mead) Dertro Vitavose, Squibb Dill pickles, Heinz . Dock or sorrel Domino: Sugar, crystal squares Sugar, crystal tablets Sugar, granulated Sugar, old fashioned brown . Syrup . Doughnuts . Dryco Duck IDuck, roasted . Duck, roast, cold Duck egg: Whole White . Yolk D-Zerta, A.P. Edam cheese Edam cheese, American Eels, salt water Eggs : Chinese preserved (Pidan) Duck: Whole White Size of portion. Grams. 11 11 11 13 2O 25 2.8 4.9 115 10 190 45 230 115 115 65 40 25 30 30 230 100 65 40 Household measure. 1T. 1T., 1 T. 1 T. 5‘ sm. $0. 1 serving 1 av. Carb. 10.5 95.0 10.1 92.0 “sic CDHCDI-l Boomwgoo O * H HCDU‘HOO * .0 * CD * HCD occupants» wcbwbweo °°llll|| * O> Value of portion. Prot. ll Illl [0000010 HUICDNOQ O °°llll|| \IHHQOONMNQWO HNGWWHONVO NWWWHQOJ r-Ap—I H gowgapwpwm MOWNHPWQ to NJ NM thw HD0305 00m @mtDNCnH r—I H thm Fat. ear- g . CD 6 pwoooo N) llllll l—IghI—I to :DWNOHCDOOOO HOQPOQOWOOI rhtD $41150! o: H H o°95°§ |' [003“, out: col- NONI {DONQHBO H... gainqoo'oio WW 909° Trace 01;» 010! Cal. 45 40 40 50 12 20 470 40 560 200 30 580 200 195 125 20 105 12 130 100 470 285 125 20 74 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. E ,—A_____. Value of portion. Household ’_‘——’—‘_’ Food items. Grams. measure. Carb. Prat. Fat. Cal. Eggs: ' Duck: Yolk . . . . . . 25 — 4.2 9.3 105 — 16.8 36.2 Goose: Whole . . . . . . 70 1av. — 9.7 9.1 125 ‘ — 13.8 14.4 ' White . . ‘. . . . 45 - 5.3 — 20 — 11.6 Trace * Yolk . . . . . . 25 — 4.4 9.1 100 — 17.3 36.2 Guinea-hen: Whole. . . . . . 30 lav. — 4.1 3.6 50 — 13.5 12.0 White, bulk . . . . 100 11.6 Trace 50 11.6 Trace Yolk, bulk. . . . . 100 16.7. 31.8 375 16.7 31.8 Hen: Whole. . . . . . 50 lav. — 6.7 5.2 75 —- 13.4 10.5 White . . . . . . 35 — 4.3 0.1 20 — 12.3 0.2 Yolk . . . . . . 15 — 2.4 5.0 55 — 15.7 33.3 Brown . . . . . . 50 lav. — 5.9 5.6 75 — 11.9 11.2 White. . . . . . . 50 lav. - 5.9 5.4 75 — 11.8 10.8 Dehydrated (dried) . . . 30 1 oz. — 12.0 13.1 170 . — 40.0 43.7 Plover, whole . . . . 25 1 av. — 2.7 2.9 40 — 10.7 11.7 Turkey: , Whole. . . . . . 80 lav. — 10.7 9.0 130 — 13.4 11.2 White . '. . . . . 50 — 5.7 — 25 —- 11.5 Trace Yolk . . . . . . 30 — 5.1 8.9 105 — 17.4 32.9 Turtle, fresh water . . . 100 — 18.1 11.1 175 — 18.1 11.1 Turtle, sea water . . . 35 1 med. — 6.6 3.4 60 — 18.8 9.8 Eggfruit. . . . . . . 100 41.0 3.4 1.9 190 41.0 3.4 1.9 Eggplant . . . . . . 250 251 10.8 3.0 0.8 65 *4.3 1.2 0.3 Eiweissmilch . . . . . 240 1 c. 3.3 7.2 5.5 95 *1.4 3.0 2.3 Emmenthaler cheese . .‘ . 30 2cu. in. 0.4 8.5 8.5 115 *1.4 28.4 28.5 Endive. chicory, leaves . . 15 %sm. head 0.6 0.2 Trace 3 3.7 1.6 0.2 Endive, white chicory. . . 45 lsm. crown 1.8 0.7 0.1 11 4.0 1.6 0,2 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 75 Food items. Escarole (Batavian endive) Eskay's Food Eulachon (Columbia River smelt) . Farina Farina, Cere-Jel, Beech-Nut . Farina, Grandmother’s, A. & P. Farina, Pillsbury Farina, Quaker . Farmer sausage Fennel Fetticus, corn salad Fig pudding, Crosse & Black- well . . . . . . . Fig pudding, Heinz Figs, canned Figs, dried Figs, fresh Figs, Kadota, Battle Creek Food Co.. . i . Figs, stewed Filberts (hazelnuts) Finnan haddie . Finocchio (fennel) . Fish and Other Sea. Food: Scale Fish: Bass, sea Blackfish Bluefish Buffalo-fish Butter-fish Size of portion. Grams. 50 8 230 20 20 20 2O 20 115 50 25 85 85 85 45 75 85 100 35 230 50 230 230 230 230 230 Household measure. g heart 1 T. 9 lb. F 2T. 4t. 2T. 2T. \IHKII-IKIH «II-A O>OI>¥>|§OIOIEDHO>OI 05363000020936: doéb quwewo-psep mhrhWOIhOMOOD-l WOWH rhnhb—t MPOOOQ buiookih ooh-mintobo'cumw b—I (OH <73“ Value of portion. Prot. 0.6 1. 0. 6. 30. 13 H H NORM-I05“ u—n r-t ONO w wmoommmmuxw mHOOmNOCADl-IMQ OOIVOQOhOlI-‘UIHOONHRWON [O [00ch HHVhHHHHHVkW HmH HON‘DO‘IU‘F‘HOO 46.0 ' 20.0 43.0 18.7 44.7 19.4 41.5 18,0 23.7 10.3 i-‘O “so: a H g o $99P99° pés u—Ap-n—nn-A ~OOQOWI—Ifikm COFDOFG gl ilwi—nwwoomn—n ei-Iwi-IowoonuzI-acai-I H q l-‘NQN OOOWUNOO MHOOWGDWW wmufibmmcbw H mpmmwwwwww 315 75 7O 70 65 585 12 305 280 150 145 175 255 375 12 210 205 210 220 230 76 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Food items. Fish and Other Sea. Food: Scale Fish: Caviar . Cod. boneless salt Cod, dressed Cod, steaks Eulachon (Columbia River smelt) Finnan haddie Flounder Gefiillter fisch . Grouper, red Haddock Haddock, smoked Haddock, steamed Hake Halibut, cooked Halibut, smoked Halibut, steak Halibut, steamed . Herring Herring, kippered, Crosse & Blackwell . Herring, pickled Herring, smoked Kingfish Mackerel Mackerel, salt Muskellunge Perch, yellow . Size of portion. Grams. 15 60 230 230 230 230 230 60 230 230 115 115 230 115 115 230 115 100 115 60 50 230 230 115 230 230 Value of portion. Household '— measure. Carb. Prot. Fat. 2 t. 4.5 3.0 30.0 20.0 filb. 15.8 0.2 26.3 0.3 %lb 25.5 0.5 11.0 0.2 %lb. 43.0 1.2 18.7 0.5 %lb. » 30.4 25.7 13.2 11.2 %lb 39.0 23.0 17.0 10.0 %lb. 32.7 1.4 14.2 0.6 %lb. 3.1 - 9.6 5.6 5.1 16.0 9.4 % lb. 44.4 1.4 19.3 0.6 %1b. 39.6 0.7 17.2 0.3 fill). 26.8 0.2 23.3 0.2 }lb. 28.3 0.3 24.6 0.3 %lb. 35.4 1.6 15.4 07 %1b. 23.5 4.6 20.4 4.0 %lb. 23.9 17.3 20.8 15.0 %lb. 42.8 12.0 18.6 5.2 i—lb. 27.7 1.9 24.1 1.7 1 small 19.5 7.1 19.5 7.1 %lb. 26.2 18.8 22.8 16.3 %1b. 15.0 11.8 25.0 19.7 2” sq. 19.0 8.0 36.9 15.8 %lb 43.5 2.1 18.9 0.9 %lb. 43.0 16.3 18.7 7.1 %lb. 24.3 26.0 21.1 22.6 %lb. 46.5 5.6 20.2 2.5 %lb. 43.0 1.8 18.7 0.8 * Largely assimilable; gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. Cal. 45 65 110 190 315 375 145 105 195 170 110 120 160 140 260 290 130 145 290 170 155 200 330 340 245 195 TABLE OF NUTRITIVE AND CALORIC’ VALUES 0F FOODS 77 Food items. Fish and Other Sea. Food: Scale Fish: Pickerel (pike) Pollock Pompano Porgy Salmon, whole Salmon, dressed Salmon, canned Salmon, canned, Atlantic Salmon, canned, Chinook Salmon, canned, Chum Salmon, canned, Coho Salmon, canned, pink Salmon, canned, Sockeye . Salmon, canned, steelhead trout . tSalmon, boiled Salmon, cooked Sardines in oil (American) Sardines in oil (French) Sardines in tomato sauce (American) . Shad Shad roe Smelt Snapper, red Sturgeon, anterior sec- tions . Swordfish Tomcod Trout, brook Grams. 230 230 230 230 230 230 100 100 100 100 100 100 100 100 115 115 50 75 95 230 140 120 230 230 230 230 230 Size of portion. Household measure. 1; lb. 4, 2%” long i 3, 3%” long 1, 5” long GIG rF-N NW 0:05 Value of portion. Prot. 43.0 18.7 49.7 21.6 43.2 18.8 42.8 18.6 50.6 22.0 31.7 13.8 21.8 21.8 21.1 21.1 17.7 17.7 20.7 20.7 21.1 21.1 21.4 21.4 20.8 who r—dr-A cow l—‘NMN HimwwaNO'QD 00GN€3KI~IKIOI ‘ tor-n— HPHNwNH-‘IBHH wmszoepoowooq (crewman-Ham KIWG>H59th |—- 1:30:60“: mqwoo H 0101003» He can-- oo \lI-i 9° 00 Oink 1| 1199 99 99 0° rP-cl D-‘H HR) 0 om mhobmpwummmm wan 5» MK) II?" l-‘O thwb-‘HQHEHIOOQO 0000 cc damn-1H» oo 9°PPPP 036! Cal. 360 365 115 310 60 150 65 125 245 240 _ 20 55 55 25‘ 35 50 25 65 40 30 82 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. F W Value of portion. Household fi—A———-—‘ Food items. Grams. measure. Carb. Prot. Fat. Cal. Fruits (Classified) as eaten: 6 per cent Carbohydrates: Muskmelon . . . . 200 §,5”diam. 14.4 1.2 0.2 65 *7.2 0.6 0.1 Peaches, yellow cling, water-packed . . . 140 2halves 8.1 0.4 0.1 35 5.8 0.3 0.1 Pears, Bartlett, water- packed . . . . . 100 2halves 6.2 0.2 0.1 25 6.2 0.2 0.1 Raspberries, red, water- packed . . . . . 140 go. 9.8 1.2 1.3 55 7.0 0.8 0.9 Strawberries . . . . 100 %c 6.0 1.0 0.6 35 *6.0 1.0 0.6 Strawberries, water- packed . . . . . 120 :30. 7.2 1.1 0.7 40 6.0 0.9 0.6 Watermelon . . . . 240 10. diced 16.0 0.9 0.4 75 . 6.7 0.4 0.2 9 per cent Carbohydrates: Applesauce, water-packed 135 %c. 12.8 0.8 0.4 60 9.5 0.6 0.3 Avocados, West Indian . 85 %,3%" long 6.6 1.1 6.6 95 7.8 1.3 7.7 Blackberries . . . . 75 £0. 6.3 1.0 0.8 40 *8.4 1.3 1.0 Cherries, red, water- packed . . . . . 100 $c. 9.9 0.5 0.4 45 9.9 0.5 0.4 Cherries, Royal Anne, water-packed . . . 85 15 7.7 0.5 0.4 35 9.0 0.6 0.5 Currant juice, red . . 120 its. 12.1 0.4 — 50 10.1 0.3 — Grapefruit. . . . . 100 §,4”diam. 9.8 0.5 0.2 45 9.8 0.5 0.2 Grapefruit juice, Cali- fornia . . . . . 120 sic. 11.5 0.5 0.1 50 9.8 0.4 0.1 Grapefruit, water-packed 135 110. 10.8 0.7 0.1 50 8.0 0.5 01 Lemon juice . . . . 15 IT. 1.5 — — 6 9.8 —— —- Limejuice. . . . . 15 IT. 1.2 0.1 — 5 7.8 0.5 — Loganberryjuice. . . 120 %c. 12.1 0.7 — 65 10.1 0.6 —- Loquat. . . . . . 25 lmed. 2.5 0.1 Trace 10 *10.1 0.4 0.2 Oranges, Satsuma . . 100 2, 2” diam. 8.7 0.8 0.3 40 *8.7 0.8 0.3 Papayas, fresh . . . 100 %, 5” diam. 10.0 0.6 0.1 45 10.0 0.6 0.1 Pineapple, fresh . . . 150 10. diced 13.9 0.6 0.5 65 *9.3 0 4 0.3 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 83 Size of portion. — Value of portion. Household ~—-I—— Food items. Grams. measure. Carb. Prot. Fat. Cal. Fruits (Classified) as eaten: 9 per cent Carbohydrates: Plums, prune, water- packed . . . . . 100 3 9.0 0.5 0.1 40 9.0 0.5 0.1 Raspberries, black . . 75 g c. 7.3 1.3 0.8 45 *9.7 1.7 1.0 Raspberries, black, water- packed . . . . . 140 §c. 12.6 1.5 1.5 70 9.0 1.1 1.1 Raspberries, red . . . 75 % C. 7.3 0.8 0.4 35 *9.7 1.0 0.6 Tangerine juice . . . 120 % c. 10.0 1.1 0.4 50 9.2 0.9 0.3 Tangerines . . . . 100 2, 2” diam. 10.9 0.8 0.3 50 10.9 0.8 0.3 Peaches, fresh . . . . 150 1 med. 13.2 0.8 0.2 60 *8.8 0.5 0.1 Peaches, Georgia . . . 150 1 med. 14.1 60 9.4 Peaches, Maryland . . 150 1 med. 12.9 55 8.6 Peaches, North Carolina 150 1 med. 13.8 55 9.2 Peaches, New Jersey . . 150 1 med. 11.4 45 7.6 Pears, Bartlett, fresh . 150 l, 3” long 12.5 0.6 0.6 60 *8.3 0.4 0.4 Plums . . . . . . 50 2, 2%” diam. 4.2 0.4 0.1 20 *8.3 0.7 0.2 Plums, Damson . . . 50 4 med. 4.4 20 *8.7 Quince juice . . . . 120 a} c. 10.9 0.4 —- 50 9.0 0.7 — 12 per cent Carbohydrates. Apple Juice . . 120 % c. 15.0 0.1 — 60 12.5 0.1 — Apples, fresh . . . . 130 1, 2%” diam. 16.9 0.5 0.7 80 *13.0 0.4 0.5 Apricots, fresh . . . 50 2, 2%” diam. 6.7 0.6 — 35 , 13 .4 l . 1 — Crabapple juice . . . 120 % c. 13.4 — — 55 *11.2 —— Currants, fresh (red, white and black) . . . . 50 %c 6.4 0.8 0.2 30 12.8 1.5 0.4 Currant, black juice . . 120 % c. 13.1 ' 0.6 — 60 *10.9 0.5 — Grape juice, muscadine . 120 % c 15.6 0.1 — 65 13.0 0.1 — Grapefruit, canned . . 135 % c 17.1 0.7 0.3 75 12.7 0.5 0.2 Grapefruit juice, Florida 120 % c. 15.2 0.6 0.2 65 12.7 0.5 0.2 Guava, Florida . . . 50 1 sm. 5.5 0.5 0.3 50 11 . 0 1 . 0 0 . 6 Limes, fresh . . . . 40 l, 1%” diam. 4.9 0.3 Trace 20 12.3 0.8 0.1 Orange juice, California . 120 vi: 0. 15.7 0.7 — 65 13. I 0. 6 — 84 TABLE OF NUTRITIVE AND CALORIC’ VALUES OF FOODS Fruits (Classified) as eaten: 12 per cent Carbohydrates. Food items. Grams. Oranges . . . 100 Peach juice . . . . 120 Peaches, canned . . . 140 Pineapple, sliced, water- packed . . . . . 150 Prunes, fresh . . . . 50 15 per cent Carbohydrates: Blueberries, fresh . . . 100 Blueberry juice . . . 120 Grapes, Concord . . . 100 Huckleberries . . . . 100 Kumquats . . . . . 50 Mulberries, fresh . . . 75 Nectarines . . . . . 125 18 per cent Carbohydrates. Cherries, fresh . . 75 Crabapples, fresh . . . 90 Figs, fresh . . . . . 75 Grape juice, Concord . 120 Grapes, Malaga . . . 100 Guava, common . . . i 50 Guava, strawberry . . 40 Haws, scarlet . . . . 20 Mangoes, fresh . . . 100 Papaw, fresh . . . . 50 Pomegranate . . . . 155 20 to 30 per cent Carbohydrates. Bananas . . . . 125 Bananas, red . . . . 140 * Largely assimilable. A blank space indicates lack of data. Size of portion‘ Household measure. 1 sm. %c. 2 halves 2 s1. 2 med. £0. %c. 24 go. 3 med. §c. 1, 2" diam. 1, 4” long 1%, 6%" diam. 1, 7” x 1%” Carb. 11. 11. 15. 12. 15. 10. OOHOOIhc’an 18. 12. 6. *13. 02-400 15 15. 16 13 14 14. 16. ._. l . l a . wwaoomaaowwmr—H b—‘HHI—‘H queen-lord HHH 05mm owe: 17.8 14.1 18.8 >— r—‘l-n—IN @KIO qwoo H *- r-‘Hr—n “dewwdflmci bobmihMNfldNWt—tmfl 4(- D—‘NH 030595 N 03 N * MOON; NJNF“ \IOO 1 Gross fat removed. A negligible quantity is designated by —. Value of portion. Fat. Prot. ' iconic-h \Iowro'oooo GNNCDKIWGJQIAPHHG’JO) ewsN9°NPH°~99°9°rH¢°~° umwb wwwquopwhbmmmeMthbm t—II-IHH GO [ON 90 t-u-I 90 [OH QC ma: OOOOOPD—‘H @UIOJHCDGrF-Ih 999° 03000005 muwmmanawczw»h OHOO (”Ham Cal. 55 65 65 90 30 70 70 70 75 35 50 85 60 70 60 85 75 40 35 20 80 50 140 120 150 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 85 Size of portion. F '———’——'~ Value of portion. Household '————“—’——“ Food items. Grams. measure. Carb. Prot. Fat. . Cal. Fruits (Classified) as eaten: 20 to 30 per cent Carbohydrates: Grape juice, Catawba . 120 4} c. 24.2 0.5 — 105 20.2 0.4 — Grape juice, Delaware . 120 go. 26.5 0.4 — 110 22.1 0.3 -— Persimmons, American . 50 1 sm. 14.9 0.4 0.4 65 *29.7 0.8 0.7 Persimmons, Japanese . 100 11g. 20.0 0.8 0.4 90 20.0 0.8 0.4 Prune meat . . . . 100 %c. 21.5 1.2 — 95 21.5 1.2 Trace Prunes, dried, cooked . 100 4 med. 29.3 0.8 — 125 29.3 0.8 —— Fruits, Cannedzf Apple sauce . . . . 135 %c. 32.5 0.3 0.1 135 24.1 0.2 0.1 Apricots, fancy . . . 120 %c. 66.0 0.6 — 275 3halves 55.0 0.5 — ‘ Apricots, choice . . . 120 %c. 48.0 0.7 — 200 4 halves 40.0 0.6 — Apricots, standard . . 120 4&0. 30.0 0.8 — 125 6 halves 25.0 0.7 — Apricots, light syrup . . 120 §c. 20.8 1.1 — 90 17.3 0.9 — Blackberries, extra heavy syrup . . . . . 120 §c. 67.7 1.0 — 280 56.4 0.8 Blackberries, fancy . ~. 120 %c. 48.0 1.0 — 200 40.0 0.8 —— Blackberries, choice . . 120 1’; c. 36.0 1.1 — 150 30.0 0.9 — Blackberries, standard . 120 §c. 24.0 1.1 — 105 20.0 0.9 — Blueberries, fancy . . 120 %c. . 72.0 0.5 — 295 60.0 0.4 — Blueberries, choice . . 120 % c 48.0 0.6 — 200 40.0 0.5 — Blueberries, standard . 120 %c. 24.0 0.7 — 100 . 20.0 0.6 — Blueberries, Very light syrup . . 120 %c 15.4 0.7 — 65 12.8 0.6 — 1' General description of grades of canned fruits: Fancy—the top grade; fruit of superlative quality packed in extra heavy syrup ranging from 40 to 70 per cent. Choice—the grade between the top and standard grades; fruit of fine quality packed in heavy syrup containing 10 to 15 per cent less sugar. Standard—the medium grade; fruit of good quality packed in medium syrup of about 20 to 25 per cent. Second— fruit of second quality packed in 10 per cent syrup; when packed in water, this fruit is often designated water; when for bakery use, it may be designated pie and solid packed me. Heavy syrup is used on apricots, peaches, and plums, and, beginning with 10 per cent sugar by weight on Seconds, increases in steps of 15 per cent to each grade. Light syrup is used on pears, cherries, and grapes, and, beginning with 10 per cent sugar by weight on Seconds, increases in steps of 10 per cent to each grade. All carbohydrate percentages represent added syrup; available carbohydrate in the fruit itself is negligible by comparison where the syrup is 20 per cent or more. , All pro- tein percentages are approximate. 86 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. F ,_.__.g._ Value of portion. Household '— Food items. Grams. measure. Carb. Prot. Fat. Cal. Fruits (Classified) as eaten: Fruits, Cannedrf Cherries,1 fancy . . . 85 . %c., 12 34.0 0.4 —- 125 40.0 0.5 — Cherries, choice . . . 85 % c., 15 25.5 0.5 — 105 30.0 0.6 — Cherries, standard . . 85 % c., 20 17.0 0.5 — 70 20.0 0.6 — Cherries, red pitted fancy 100 {y c. 70.0 0.2 — 290 70.0 0.2 — Cherries, red pitted choice 100 % c. 50.0 0.2 — 205 50.0 0.2 — Cherries, red pitted stand- . ard . . . . . 100 %c. ‘30.0 0.3 — 126 30.0 0.3 Figs . . . . . . 85 %c., 3 34.8 1.0 0.3 150 40.9 1.2 0.3 Fruit salad, fancy . . 140 1 c. 33.6 0.7 — 140 24.0 0.5 — Fruit salad, choice . . 140 1 c. 28.0 0.7 — 120 20.0 0.5 — Grapefruit . . . . . 135 %c. 17.1 0.7 0.3 75 12.7 0.5 0.2 Grapes, muscat, fancy . 120 % c 48.0 0.6 — 200 40.0 0.5 — Grapes, muscat, choice . 120 if c 36.0 0.6 — 150 30.0 0.5 — Grapes, muscat, standard 120 % c. 24.0 0.7 -— 100 20.0 0.6 — Loganberries . . . . 75 § 0. 21.0 0.5 — 90 28.0 0. 7 — Peaches, fancy . . . 140 2 halves 77.0 0.5 — 320 55.0 0.3 — Peaches, choice . . . 140 2 halves 56.0 0.6 — 230 40.0 0.4 — Peaches, standard . . 140 3 halves 35.0 0.7 — 145 25.0 0.5 — Pears, Bartlett, fancy . 120 2 halves 48.0 0.2 — 200 40.0 0.2 — Pears, Bartlett, choice . 120 2 halves 36.0 0.3 — 150 30.0 0.3 — Pears, Bartlett, standard 120 3 halves 24.0 0.5 — 100 I 20.0 0.4 — Pineapple, heavy syrup . 150 2 81. 54.6 0.6 1.1 235 36.4 0.4 0.7 Pineapple, medium syrup 150 2 51. 37.5 0.6 1.1 165 25.0 0.4 0.7 Pineapple, light syrup . 150 2 s1. 22.5 0.6 0.2 95 15.0 0.4 0,1 Plums, fancy . . . . 100 2, %c. 55.0 0.3 — 225 55.0 0.3 — Plums, choice . . . . 100 2, % c. 40.0 0.4 — 165 40.0 0.4 — Plums, standard . . . 100 3, % c. 25.0 0.5 - 105 25.0 0.5 — T See footnote on page 85. 1 Black, white and Royal Anne cherries. * Largely assimilable. 3: Gross fat removed. A blank space indicates lack of data. A neglibible quantity is designed by —. TABLE OF NUTRITIVE’ AND CALORIC VALUES 0F FOODS 87 Size of portion. F /————#~———‘~ Value of portion. Household _———“ Food items. Grams. measure. Carb. Prot. Fat. Cal. Fruits (Classified) as eaten: Fruits, CannedzT Prunes. . . . . . 100 3 22.3 0.5 0.1 95 22.3 0.5 0.1 Raspberries, black, fancy 140 3’,- c. 56.0 1.3 1.3 245 40.0 0.9 0.9 Raspberries, black, choice 140 %c. 42.0 1.4 1.4 190 30.0 1.0 1.0 Raspberries, black, stand- ard . . . . . . 140 %c. 28.0 1.5 1.1 135 20.0 1.1 1.5 Raspberries, red, fancy . 140 %c 84.0 0.8 — 350 60.0 0.6 — Raspberries, red, choice. 140 %c 56.0 1.0 — 235 40.0 0.7 — Raspberries, red, stand- ard . . . . . . 140 go. 28.0 1.1 — 120 20.0 0.8 —— Strawberries . . . . 120 go. 33.6 0.5 0 140 28.0 0.4 0 Fruits, Dried: Apples. . . . . . 60 klb. 39.7 1.0 1.3 180 66.1 1.6 2.2 Apricots . . . . . 25 6ha1ves 15.7 1.2 0.3 75 . 62.5 4.7 1.0 Currants, Zante . . . 50 450. 32.1 1.2 0.9 145 74.2 2.4 1.7 Dates. . . . . . 13 2 10.2 0.3 0.4 45 78.4 2.1 2.8 Figs . . . . . . 45 3sm. 33.4 1.8 0.1 145 74.2 4.3 0.3 Peaches . . . . . 50 3 36.1 2.0 0.4 160 72.2 4.0 0.8 Pears . . . . . . 75 4halves 54.7 2.1 — 225 72.9 2.8 —— Prunes. . . . . . 5O 41arge 36.5 1.1 — 160 73.0 2.1 — Raisins, Muscat, seeded . 75 % c. 57.1 2.0 2.5 265 76.1 2.6 3.3 Raisins, seedless, Sultana or Thompson .. . . 60 %c. 48.5 1.6, 0.1 205 80.8 2.6 0.2 Raspberries . . . . 40 %c 32.1 2.9 0.7 150 80.2 7.3 1.8 Fruit Juices: Apple. . . . . . . 120 %c. 15.0 0.1 — 60 12.5 0.1 —- Blackberry . . . . . 120 %c 8.4 0.4 — 35 7.0 0.3 —— Blueberry . . . . . 120 %c 16.6 0.1 — 70 13.8 0.1 — Citrang . . . . . . 120 ic. 8.3 1.5 — 40 6.9 1.3 —— Crabapple . . . . . 120 %c. 13.4 — — 55 *11.2 —- — Currant, black . -. . . 120 350. 13.1 0.6 — 60 *10.9 0.5 — T See footnote on page 85. 88 TABLE OF NUTRITIVE AND CALORIC VALUES OF FOODS Size of portion. F M— Value of portion. Household Food items. Grams. measure. Carb. Prot. Fat. Cal. Fruit Juices: Currant, red . . . . . 120 % c. 12.0 0.4 — 50 10.1 0.3 — Grape, Catawba type . . 120 % c. 24.2 0.5 — 105 - 20.2 0.4 —— Grape, Concord . . . . 120 % c. 20.8 0.4 — 85 17.3 0.3 — Grape, Delaware . . . 120 4} c 26.5 0.4 — 110 22.1 0.3 — Grape, Muscadine . . . 120 %c 15 6 0.1 — 65 13.0 0.1 — Grape, Welch, certified . . 120 % c 18.1 0.4 — 75 15.1 0.3 — Grapefruit, California . . 120 % c. 11.5 0.5 0.1 50 9.8 0.4 0.1 Grapefruit, Florida . . ' . 120 %c. 15.2 0.6 0.2 65 12.7 0.5 02 Lemon . . . . . . 15 1 T. 1.6 - — — 6 9.8 — — Lime . . . . . . . 15 1 T. 1.2 0.1 - 5 . 7 .8 0.5 — Loganberry . . . . . 120 5 c. 12.1 0.7 — 65 10.1 0.6 — Muskmelon . . . . . 120 é o. 10.9 — 45 9.1 — Orange, California . . . 120 f c. 15.7 0.7 -— 65 13.1 0. 6 — Peach. . . . . . . 120 %c. 15.4 0.2 — 65 12. 8 0.2 — Pineapple . . . . . 120 1,6 c. 15.4 0.4 0.4 70 12.8 0.3 0.3 Pineapple, Hawaiian . . 120 ’1: c. 15.9 0.4 0.4 70 *13.3 0.3 0.3 Prune . . . . . . 120 50. 34.6 1.0 0 145 28.8 0.8 0 Quince . . . . . . 120 1% c. 10.9 0.4 — 50 *9.1 0.3 — Raspberry, black . . . 120 %c. 12.8 \ 0.2 - 55 10.7 0.2 — Raspberry, red . . . . 120 % c. 10.0 0.5 — 45 8.3 0.4 —— Strawberry . . . . . 120 % c. 6.1 0.2 — 25 5.1 0.2 ~ Tangelo . . . . . . 120 % c. 10.8 0.8 — 50 9.0 0.7 Tangerine . . . . . 120 ‘1 c. 10.0 1.1 0.4 50 9.2 0.9 . 0.3 Gammelost cheese, Norwegian 30 1 oz. 2.9 12.6 1.0 70 *9.8 42.1 3.4 Garlic, fresh . . . . . — 1 clove — — — — 20.0 4.4 0.2 Geffillter fisch . . . . . 60 i lb. 3.1 9.6 5.6 105 ' 5.1 16.0 9.4 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 89 Food items. Gelatine . Gelatine, Knox, Sparkling Gmeral Baking 00., bread, wheat. . . . . . Gerber. V Strained Foods, see page 165. Ginger ale Ginger ale, Canada Dry Ginger, crystallized Ginger roots Ginger snaps Gloucester cheese Glucose, commercial Gluten flour Goat’s milk . Goat’s milk. evaporated, Mey- enberg . . . . . Goat’s milk cheese, French Goat’s milk cheese, Norwegian Gold Medal flour Goose, young Goose egg: Whole White . Yolk Goose gizzard Goose liver . Gooseberries, fresh Gorgonzola cheese . Gouda cheese, American Gouda cheese, Hollander . Graham crackers Size of portion. Grams. 3 3 25 225 225 25 100 30 .20 16 100 240 15 30 30 100 230 70 45 25 100 100 100 15 3O 30 25 Household measure. 1 1;. 1t. 1 SI. lc. 1c. 1 sm. piece 8, 1%” diam. 1 cu. in. 1 T. %c. 1 c. 1 T. 1 oz. 1 oz. HQ 0 . E 1 av. 1 med. 2 med. g c. 1” x %” x 2%” 1 oz. 1 oz. 3, 3” sq. Value of portion. Nit—Aw mpmuomeommwwug—thOQO: fiaoo'owinoo'w 'oo'obbihiew'oboohooxwow'o'o OON I 4(- KIN * OOO'IOOND—‘I-l OOOODGOIUI l0 * *HOJCOtDl-l HH “3‘90"“ . 00500 H @1519” * * \IAIHAI-Ir—I OOH NJ HHzocnovu'lxu-I NWOOGEDVDNHO Choc * H NNODIBCfllhml-l @QOOVNWOQH on W I—leI-l co H 03w _. omOHmmmwmmfimdhabbwmq amfiuamdobc 0| .1 fl 3 ng Hm» llllll 00 . HHD—‘I—ID—l HH b—‘H 8°99?“ mflHI-‘K‘lfl * N) CA? [0 N epemoxwkznipméow'oobo'm N) CNN“ to H Cal. 10 10 65 150 85 90 60 155 80 60 345 225 20 130 .120 350 940 125 20 100 135 305 50 65 105 115 110 90 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. G , r—A——“—~——~H h 1:; Value of portion. Food items. Grams. niggilrg. Carb. Prot. Fat. Cal. Graham flour, Wheatsworth, N. B. C. . . . . 100 % c. ' 74.6 11.4 2.4 375 74.6 11.4 2.4 Graham or Whole-Wheat bread 25 1 s1. 13.0 2.2 0.5 65 52. 1 8.9 l .8 Grandmother’s A. & P. farina . 20 2 T. 15.0 2.2 0.1 70 ' 75.0 10.8 0.6 Grandmother’s Oats, crushed . 20 % c. 13.1 3.0 1.3 80 65,4 14.9 6.5 Grapes, canned, see Fruits, canned. Grapes, Concord . . . . 100 24 14.9 1.4 1.4 70 14 .9 l .4 1 .4 Grapes, Malaga . . . . 100 15 16.7 0.8 0.4 75 16.7 0.8 0.4 Grape butter . . . . . 35 2 T 20.5 0.4 Trace 85 58. 5 l .2 0. 1 Grape juice, Catawba types . 120 % c 24.2 0.5 — 105 20.2 0.4 — Grape juice, Concord . . . 120 %c 20 8 0.4 — 85 17.3 0.3 — Grape juice, Delaware . . 120 % c 26.5 0.4 — 110 22. 1 0 . 3 Grape juice, Muscadine . . 120 % c 15.6 0.1 — 65 13.0 0.1 — Grape juice, Welch, certified . 120 % c 18.1 0.4 — 75 15.1 0.3 — Grapefruit . . . . . . 100 %, 4” diam. 9.8 0.5 0.2 45 9.8 0.5 0.2 Grapefruit, California . . . 100 %, 4” diam. 11.2 0.5 0.2 50 11 .2 0 . 5 0 . 2 Grapefruit, Florida . . . 100 %, 4” diam. 10.0 0.5 0.2 50 10.0 0.5 0.2 Grapefruit, canned . . . 135 % c 17.1 0.7 0.3 75 12.7 0.5 0.2 Grapefruit, Battle Creek Food Co. . . . . . . . 135 % c 10.0 1.1 — 45 7.4 0.8 Trace Grapefruit, Cellu, packed in water . . . . . . 135 is 10.8 0.7 0.1 50 8.0 0.5 0.1 Grapefruit, Del Monte . . 135 %c 21.7 0.7 O 90 16.1 0.5 0 Grapefruit juice, California . 120 % c. 11.5 0.5 0.1 50 9.8 0.4 0.1 Grapefruit juice, Florida . . 120 % c 15.2 0.6 0.2 65 12.7 0.5 0.2 Grapefruit juice, plain, Florida 120 % c. 8.0 35 *6.7 Grapefruit juice, Del Monte . 120 % c 13.9 0.6 0 60 11.6 0.5 0 Grape-Nuts, Post . . . . 30 % c 24.9 3.2 0.2 115 83.2 10.6 0.6 Grape-Nuts Flakes, Post . . 30 1 c 23.2 3.5 0.4 115 . 77.3 11.7 1.2 Green beans, canned . . . 100 % c 3.4 1.2 0.1 20 3.4 1.2 0.1 * Largely assimilable. I Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by . TABLE OF NUTRITIVE AND CALORIC’ VALUES OF FOODS 91 Size of portion. G ‘ r———‘~——-— Value of portion. Household F —‘——’~—‘—H Food items. Grams. measure. Carb. Prot. Fat. Cal. Green beans, strained, Beech- Nut . . . . . . . 25 5 t. 0.7 0.3 Trace 5 2 .9 1 . 1 0 . 1 Green beans, strained, Gerber 25 5 t. 1.2 0.3 — 6 4.8 1.3 Trace Green beans, strained, Heinz . 14 1 T. 0.5 0.3 Trace 3 3.7 - 262 01 Green beans, strained, Larsen 25 5 t. 0.5 0.4 0.1 5 *1.9 1.4 02 Green beans, also see beans, string. Green corn, see corn, green. Greens, cooked: Beet . . . . . . . 135 %c 4.3 3.0 4.5 70 ‘ 3.2 2.2 3.4 Broccoli . . , . . 100 % c 3.7 3.0 0.1 30 3.7 3,0 0.1 Chard . . . . 100 é o 3.0 2.4 0.2 25 3.0 2.4 0,2 Collards . . . . . . 100 %c 5.0 3.5 0.5 40 5.0 3.5 0.5 Kale. . . . . . . . 100 %c 4.0 1.8 0.3 25 4.0 1.8 0.3 Sea-kale . . . . . . 100 % c 0.3 0.4 0.1 4 0.3 0,4 0.1 Spinach . . . . . . 100 % c 0.8 2.0 0.2 15 0.8 2.0 0,2 Turnip tops . . . . . 100 % c 3.0 2.0 0.2 20 3.0 2.0 0.2 Greens, salad: Borage . . . . . . 75 1% c. 0.2 2.1 0.3 12 *0.3 2.8 0.4 Chicory . . . . . . 16 } sm. head 0.5 0.3 0.1 4 2.9 1.6 0.3 Chicory, Italian . . . . 20 i c. 0.2 0.4 0.1 3 0.8 1.9 0.4 Corn salad . . . . . 25 150. 0.9 0.5 0.1 7 3.6 2.0 0.4 Dandelion . . . . . 50 %c. 5.3 1.2 0.5 .30 10.6 2.4 1.0 Escarole . . . . . . 50 % heart 0.5 0.6 Trace 5 *0.9 1.1 0.1 Garden cress . . . . 20 %c. 0.8 0.8 0.3 9 *4.1 4.2 1.4 Lettuce . . . . . . 50 2 lg. leaves 0.5 0.6 0.2 6 *1.0 1.2 0.3 Mustard . . . . . . 50 %C. 2.0 1.2 0.2 ‘ 15 4.0 2.3 0.3 Purslane . . . . . . 100 2 . 5 1 . 6 0. 4 20 *2.5 1.6 0.4 Romaine . . . . . . 50 5 leaves 1.5 0.5 — 10 3.0 1.0 — Roquette . . . . . . 100 0.3 0.7 0.4 110 *0.3 0.7 0.4 Sorrel . . . . . . 25 %c. Trace 0.5 Trace 2 *0.1 2.1 0.2 Turnip . . . . . . 50 %c. 3.2 2.1 0.3 25 6.3 4.2 0.6 Watercress . . . . . 20 % c. 0.8 0.2 0.2 6 4.0 1.0 1.0 92 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. ”HA—x Value of portion. G Household ~——————’ Food items. Grams. measure. _ Carb. Prot. Fat. Cal. Grits, Hominy . . . . . 50 % c. 39.0 4.4 7 0.3 180 77.9 8.8 0.6 Groats, Robinson‘s Patent . 9 1 T. 6.4 1.1 0.5 35 \ *71 .5 12.4 6.0 Grouper, red . . . . . 230 1}. lb. 44.4 1.4 195 19.3 0.6 Gruyere cheese . ._ . . . 30 2” x 1” x 1” 1.4 9.9 8.4 125 *4.8 33.0 28.2 Guava, common, fresh . . 50 1 sm. 8.5 0.5 0.3 40 ' 17.1 1.0 0.6 Guava, Florida . . . . 50 1 sm. 5.5 0.5 0.3 50 , . 11.0 1.0 0.6 Guava, strawberry . . . 40 1 sm. 7.3 0.5 0.2 35 18.2 1.2 0.6 Guinea hen . . . . . . 230 % lb. 53.1 15.0 360 , 23.1 6.5 ‘ Guinea hen egg: Whole egg . . . . . 30 1 av. 4.1 3.6 50 13.5 12.0 White, bulk . . . . . 100 11.6 Trace 50 11.6 0.7 Yolk, bulk . . . . . 100 16.7 31.8 375 16.7 31.8 Gulden mustard . . . . 10 1 heaping t. 0.3 0.4 0.7 10 2.8 4.3 6,5 Gumbo (okra), fresh . . . 50 7, 2%” pods 2.0 0.8 0.1 12 *4.0 1.6 0.2 Gumbo soup, Creole, Heinz . 250 1 c. 7.5 3.3 2.3 65 3.0 1,3 0.9 Haddock, fresh . . . . . 230 % lb. 39.6 0.7 170 17.2 0.3 Haddock, smoked . . . . 115 5} lb. 26.8 0.2 110 23.3 0.2 Haddock, steamed . . . . 115 ‘ flb. 28.3 0.3 120 24.6 0.3 ‘ Hake . . . . . . . 230 4} lb. 35.4 1.6 160 ‘ 15.4 0.7 Halibut, cooked . . . . 115 % lb. 23.5 4.6 140 _ . 20.4 4.0 Halibut, smoked . . . . 115 llb. 23.9 17.3 260 20.8 15.0 Halibut, steak . . . . . 230 % lb. 42.8 12.0 290 18.6 5.2 Halibut, steamed . . . . 115 % lb. 27.7 1.9 130 . 24 . 1 1 . 7 Haliver oil (P. D. & Co.) . . 14 1 T. 0 0 14.0 130 ' 0 0 100.0 IHam, baked or boiled . . 115 % lb. 30.4 5.6 1'75 26.4 4.9 IHam, broiled . . . . . 115 } lb. 33.0 5.0 180 28.7 4.3 Ham, deviled . . . . . 2O 1 T. 3.8 6.8 80 19,0 34.1 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 93 Size of portion. H ’——————-—— Value of portion. Household —— Food items. Grams. measure. Carb. Prot. Fat. Cal. Ham, fresh, lean . . . . 230 %1b. 57.5 33.1 545 25.0 14.4 Ham, fresh, medium . . . 230 Mb. 36.2 66.5 770 15.3 28.9 iHam, smoked, boiled . . 33 1 s1. — 7.3 6.8 95 — 22.1 20.6 Ham, smoked, lean . . . 230 % lb. 25.5 47.8 630 , 19.8 20.8 Ham, smoked, medium . . 230 .} lb. 37.5 89.2 995 16.3 38.8 IHam, smoked parboiled and baked. . . 115 i lb. 32.2 4.4 175 28.0 3.8 ' Hand cheese, Mainz . . . 30 2 cu. in. 11.2 1.7' 55 37.3 5.6 Haws, scarlet . . . . . 20 10 med. 3.7 0.4 0.1 20 - *18.7 2.0 0.6 Hazelnuts (filberts) . . . 35 30 4.5 5.5 22.9 255 13.0 15.6 65.3 Head cheese . . . . . 60 §1b. — 11.7 20.3 235 — 19.5 33.8 Hecker—H-O 00.: - Cream farina . . . . 45 %c 34.9 4.0 0.4 165 *77.7 9.5 1.1 ’ Cream hominy . . . . 50 %c 38.6 4.9 0.2 180 77.3 9.8 0.4 “Force” wholewheat flakes 30 10. 23.8 3.4 0.3 115 *79 .5 11 ,4 1 . 1 H-O Oats (new style) . . 20 i c. 13.2 3.0 1.5 80 *662 15.2 7.3 Heinz: Apple butter . . . . . 35 1 T. 14.7 0.3 — 42.0 0.7 Trace Asparagus soup, cream of . 240 1 c. 9.6 19.2 8.6 200 4.0 8.0 3,6 Beans, baked, kidney . . 250 1 c. 52.5 18.8 3.8 330 21.0 7.5 1.5 Beans, baked, New England Boston style . . 250 1 c. 45.0 15.0 20.0 430 18.0 6.0 8.0 Beans baked, pork. and tomato sauce . . 250 1 c. 50.0 18.8 5.0 330 20.0 7.5 2.0 Beans, baked, vegetarian . 250 l c. 50.0 17.5 — 275 20.0 7.0 — Bean soup . . . . . 250 1 c. 25.0 13.3 10.5 255 10.0 5.3 4.2 Beef broth . . . . . 240 1 c. 14.4 8.2 3.1 120 6.0 3.4 1.3 Beefsteak sauce . . . . 5 1 T., sc. 0.8 0.1 Trace 4 16.0 2.3 1.2 Broth, Scotch . . . . 240 1 c. 9.6 6.2 7.4 135 4.0 2.6 3.1 Celery soup, cream of . . 230 1 c. 9.2 1.8 11.5 150 4.0 0.8 5.0 Chili sauce . . . . . 20 1 T. 5.2 0.5 0.2 25 26.0 2.5 0.8 Chow-chow . . . . . 25 1 T. 0.5 — 0.8 10 2.0 Trace 3.0 60' 94 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. H P—‘~——’— Value of portion. Household ___A~_1___ Food items. Grams. measure. Carb. Prot. Fat. Cal. Heinz, Clam chowder . . i. . 250 1 c. 10.0 4.5 2.5 85 4 .0 1 .8 1 .0 Consommé . . . . . 240 1 c. — 7.9 — 30 Trace 33 Trace Fig pudding . . . . . 85 3 oz. 42.5 1.1 11.1 280 50.0 1.3 13.0 Gumbo soup, Creole . . 250 1 c. 7.5 3.3 2.3 65 3.0 1.3 0.9 India relish . . . . . 25 1 T. 7.0 0.1 0.1 30 ~ 28.0 0 . 5 0.3 Jellies, preserves . . . 12 1 t. 7.7 — — 30 64.0 — — Macaroni in cream sauce . 240 1 c. 33.6 9.1 10.3 270 14.0 3.6 4.3 Mayonnaise salad dressing . l5 1 T. — 0.4 12.5 120 — 2.5 83.0 Mince meat . . . . . 115 % lb. 48.3 2.9 1.7 225 i 42 .0 2.5 1 .5 Mock turtle soup . . . 240 1 c. 12.0 3.8 1.2 75 5 . 0 1 .6 0 . 5 Mushroom soup, cream of . 240 l c. 9.6 5.8 10.6 160 4.0 2.4 4.4 Mustard, brown . . . . 10 1 heaping t. 0.2 0.6 0.9 10 2.0 6.0 9.0 Mustard, yellow . . . . 10 1 heaping t. 0.5 0.5 0.5 10 5.0 4.5 4.5 Noodle Soup . . . . . 240 1 c. 9.6 3.6 2.6 75 4 . 0 1 .5 1 . 1 Olive oil . . . . . . 14 1 T. 0 0 14.0 130 0 0 100.0 Olives, green, Manzanilla . 15 5 1.5 0.2 23.0 35 ‘ ‘ 10 . 0 1 .0 20.0 Olives, green, Queen . . 15 3 1.5 0.2 ’ 2.1 25 ' 10.0 1.0 13.5 Olives, ripe . . . . . 14 3 0.6 0.2 2.4 25 “ 4 . 0 1 .5 17.0 Onion soup . . . . . 250 1 c. 7.5 4.7 6.0 105 3 . 0 1 .9 2 .4 Oyster soup, cream of . . 240 1 c. 9.6 3.6 4.1 90 4.0 1.5 1.7 Peanut butter . . . . 15 1 t. 1.7 3.8 7.5 90 ‘ ‘ ‘ 11.0 25.0 50.0 Pea soup, cream of . . . 240 1 c. 16.8 6.0 9.6 185 " 7.0 2.5 4.0 Pepper pot soup . . . . 240 1 c. 12.0 5.5 3.1 100 5. 0 2 . 3 1 .3 Pickles, dill . . . . . 20 1 sm. 0.1 0.2 0.1 2 0.5 0.9 0.3 Pickles sour . . . . . 20 1 T. — 0.1 0.1 — Trace 0.5 0.3 Pickles, sweet . . . . 20 l T. 7.2 0.1 0.1 30 36.0 0.5 0.3 Pickles, sweet, mustard 25 1 T. 6.3 — 0.2 25 25.0 Trace 08 Plum pudding . . . . 85 3 oz. 28.1 3.8 11.9 240 33.0 4.5 14.0 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. H H einz: Rice flakes Food items. Salad cream Sandwich spread . Spaghetti, cooked Spinach soup, cream of . Strained foods, see page 166. Tomato juice Tomato Iketchup Tomato soup, cream of . Vegetable soup Wheat, Breakfast H einz Strained Foods, see page 166. Hen egg: Whole Yolk White . Herring . Herring, kippered, Crosse & Blackwell . Herring, pickled Herring, smoked Hickory nuts Holland rusk Hollandaise sauce Hominy, uncooked Hominy, cooked Hominy, Hecker’s cream . Hominy, parched Hominy, Pearl, Quaker Hominy Grits, Quaker Hominy Grits, Pillsbury \, ~ TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 95 Size of portion. Grams. 30 20 20 240 240 120 20 240 250 20 50 15 35 100 ms w w % m w m 2m w m w m 'w Household measure. 1 c. 1 T. 1T. 1 av. 1 small i lb. % lb. 2%” sq. } c. 1 2T. NH 0. 1 sc. 0. WIH M‘ M4 NH O O O O are a Value of portion. Hun—I an emqquom w w H apwwmmmufi Hmmaopomg Homomwoihow- H 'omb‘ooiebimbibw r--] ’1 so l-H—‘Nlo femoaandmcnm car-tmwmooomg okooombbbm omomopoo MMHWHNNOHH waah‘owomp OOOHMQOO xii- H H [0090} H 0.3 L‘Hioi-nboqoxm llllllll HHH I—l CDONJPC}! HMN GINO) b—‘l-Ir-‘I-l camoomt-tqusmoomkloooooo to 01 \II-lv-d ||995?||l|°° HAOIRkO H r-A eel- @NH can H OOPEDDBCOIhHOIQDDhFOIFOOhM bbmbkbmbabbbbh mp»upmoumwocwhmbwbebbhbbmh fihwhuhhd OOOOHOWWQ? muewommmen Cal. 105 75 125 195 25 25 175 70 75 55 20 145 290 170 150 260 55 165 180 130 180 190 180 180 180 96 TABLE OF NUTRITIVE AND CALORIC' VALUES 0F FOODS Size of portion. H ———-—~ ‘ Value of portion. Household Food items. Grams. measure. Carb. Prot. Fat. Cal. Homogenized foods, see page 167. Honey . . . . . . . 25 1 T. 20.3 0.1 — 85 81.2 0.4 — Honey, alfalfa . . . . . 25 1 T. 20.4 Trace — 85 81.7 0.1 — Honey, buckwheat . . . 25 1 T. 19.5 Trace — 80 78.1 0.1 — Honey, orange . . . . . 25 1 T. 19.7 Trace — 80 ‘ 78.6 0.1 — Honey, white clover . . . 25 1 T. 19.4 Trace — 80' 77.5 0.1 Honeydew melon, fresh . . 240 % c. diced 14.2 1.4 0.2 65 5.9 0.6 0.1 Horlick's Malted Milk . . . 8 1 T. 5.8 0.9 0.6 35 72.8 12.2 8.5 Horseradish, roots, fresh . . 10 2 t. 1.9 0.3 Trace 9 *19.0 3 .2 0.2 Huckleberries . . . . . 100 § 0. 16.6 0.6 0.6 75 16.6 0.6 0.6 Hylac, Nestlé . . . . . 15 1 T. 10.4 0.8 3.2 75 *69.0 5.5 21.5 Ice—cream, without flavor . . 85 1 gill 17.0 4.3 10.2 180 20.0 5.0 12.0 Ice-cream, chocolate (commer- cial), Reid‘s Ice—cream . . 85 1 gill 21.2 4.5 9.4 195 *249 5.3 11.0 Ice-cream, coffee (commercial), Reid’s Ice-cream . . . 85 1 gill 19.1 3.8 8.1 170 *225 4.5 9.5 Ice—cream, Junket . . . . 85 1 gill 18.2 2.3 15.3 225 *21.5 2.7 18.0 Ice-cream,strawberry(commer- cial), Reid’s Ice-cream . . 85 1 gill 18.3 3.4 7.7 160 *21.5 4.0 9.0 Ice-cream, vanilla (commer- cial), Reid's Ice-cream . . 85 1 gill 19.1 3.8 10.2 190 *22.5 4.5 12.0 Iceland moss (lichen) . . . 100 — 8.7 — - 70.0 8.7 — Imperial Granum . . . . 9 1 T. 0.2 1.2 0.1 7 *1.8 14.0 1.0 Indian nuts, see Pine nuts. India relish, Heinz . . . . 25 1 T. 7.0 0.1 0.1 30 28.0 0.5 0.3 Irish moss (algae) — —- — — Isinglass, sturgeon . . . . 3 1 t. — 2.7 Trace 10 — 89.3 1 Jellies, preserves, Heinz . . 12 1 t. 7.7 — — 30 64.0 — —— Jello-0 . . . . . . . 25 4} box 21.5 2.8 0 100 86.0 11.0 0 * Largely assimilable. 1: Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 97 J Food items. Julienne soup, Campbell, A.P. J unket Ice-cream Junket Powder, caramel Junket Powder, lemon Junket Powder, chocolate Junket Powder, orange Junket Powder, raspberry Junket Powder, vanilla Junket Tablet Jujube, Chinese, dried Jujube, Chinese, fresh . Kaki, Japanese persimmon Kale, leaves, fresh . Kale, cooked Karo, powdered Karo syrup, Blue Label Karo syrup, Red Label Kellogg: All-Bran . - Bran Flakes . Corn Flakes . Pep Rice Krispies Wheat Krispies . Wheat Krumbles Whole Wheat Biscuit Whole Wheat Flakes Kephir 7 Size of portion. Grams. 120 85 12 11 14 11 11 11 100 100 100 175 100 15 190 15 30 30 35 40 40 20 30 100 Household measure. % c. 1 gill 1 T- (l psz 1 T- (% pkg.) 1 T. (1 pkg) 1 T- ($1)ng 1 T. (1 pkg-) 1 T- (1 pkg-) 1, 2%” x 2}” 1 c. 1 wine glass HNN biHOmOONbe it *H-l» Bun-Au: _ AHm-thxuooo q OI H p—l H wwowouwwwggppwgpwpm HHNHD—‘ONQHAMOHNNKSNQ-I‘] AbbéouiopbmbiihuihmFHibni-‘mép oozoooHoowoowoowuNooqu-ncb H HHOPNGMNODWWOKIWQQNOUI H Value of portion. Prat! 3. MNN «was {0.00 HWv—I O I‘Hl h—IHfi-‘eh O H 10be 0000:9me nit-Po p—Idbp—A 1° H O IN C H 90 03W WW®H$|h ... oompuwioouioptheoawI-Io‘bio MNv—IOHOHOOOOPf-‘OOONJOW C2; 15 225 50 45 55 45 45 45 260 110 90 80 25 30 45 585 ?55 116 115 135 155 155 80 115 40 98 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. A blank space indicates lack of data. A negligible quantity is designated by —. Cal. 25 330 265 200 290 40 10 25 20 14 220 90 150 105 35 80 110 685 725 595 525 780 725 695 K r—#———‘——-A Value of portion. Household ~——-—’—-*’A—-a ‘ Foodaitems. Grams. measure. Carb. Prot. Fat. Ketchup, tomato . . . . 20 1 T. 5.0 0.5 0.2 25.0 2.5 0.8 Kidney beans, baked, Heinz . 250 1 c. 52.5 18.8 3.8 21 .0 7 . 5 1 .5 : Kidney beans, red, canned . 250 1 c. 46.8 17.5 0.5 - 18.5 7.0 0.2 < Kingfish . . . . . . . 230 %lb. 43.5 2.1 18.9 0.9 IKippered herring, Crosse & ‘ Blackwell . . . . 115 %lb. 0 26.2 18.8 0 22,8 16,3 Klim, whole milk powder . . 8 1 T. 3.0 2.1 2.2 *380 26.7 28.0 Knox Sparkling Gelatine . . 3 1 t. 0 2.7 — 0 85.5 Trace Kohlrabi . . . . . . 100 %c 4.2 2.0 0.1 *4.2 2.0 0.1 Kohlrabi, stems, fresh . . . 5O % c 3.4 1.1 0.1 6 .7 2. l 0 . 1 Kohlrabi, cooked . . . , 100 :10 2.5 1.0 — *2 . 5 l ,0 — Kola nut . . . . . . 100 45.4 4.9 1.3 *45 .4 4 .9 1 .3 Koumiss . . , . . . 100 1 wineglass 3.6 2.7 9.1 3.6 2.7 7.0 Kraft: Cheese, see Cheese. Mayonnaise . . . . . 20 1 T. 0.4 0.3 16.0 2 ,0 1 .4 80.0 Miracle Whip . . . . 20 1 T. 1.7 0.2 10.2 8 . 5 1 .2 50.9 Kumquats . . . . . . 5O 3 med. 7.5 0.3 0.1 15.0 0.7 0.3 Lactic Acid milk; see milks, powdered. Lactogen, Nestlé . . . . 15 1 T. 8.0 2.4 3.8 . *53.3 16.2 25.0 Lady-fingers . . . . . 30 5, 2%” long 21.2 2.6 1.5 70.6 8.8 50 Lamb, fresh: Breast . . . . . . 230 %lb. 43.9 54.3 ' 19.1 23.6 Fore-quarter . . . . '. 230 %lb. 42.1 59.3 18.3 25.8 Hind-quarter . . . . 230 %lb. 45.1 43.9 19.6 19.1 Leg, hind, medium fat . . 230 % lb. 44.2 37.0 19.2 16.5 Loin . . . . . , . 230 %lb. 43.0 65.1 18.7 28.3 Muscle . . . . . . 230 % lb. 1.6 34.8 62.1 0.7 15.1 27.0 Neck . . . . . . . 230 % lb. 40.7 57.0 17.7 24.8 * Largely assimilable. 1 Gross fat removed. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 99 L Food items. Lamb, fresh: Shoulder . Side Tongue, canned . ILamb chop, broiled ILamb, leg, spring, roasted Lamb, roast, cold Lambsquarters . Lambsquarters, Algerian . Lard, refined Lard, unrefined Larosan milk Larsen Strained Foods, page 166. Lederle, Bacillus acidophilus milk Leeks, bulbs and leaves, fresh . Leeks, cooked Lemon Lemon, Florida. Lemon extract, Burnett, A.P. . Lemon juice Lemon juice, Florida Lentils, dried, raw . Lentils, cooked . Lettuce . Lettuce, cooked Leyden cheese . Libby, homogenized foods, see page 167. Lichi nuts Liederkranz cheese Size of portion. Grams. 230 230 115 115 115 115 75 7O 15 15 20 240 55 100 1 00 100 15 15 60 100 50 100 20 25 30 Household measure. NIH 0 Nu c. 1, 2" diam. 1, 2" diam. 1 t. 1 T. 1T. 2 lg. leaves Nib- (3. 1 cu. in. 10 1 oz. Carb. g... 940005 DIPWN IIOO [0° [OF N comepboeih'oio N) . u . o . I m I owoxoloaloouonwwooou 19.4 77.5 Value of portion. Prot. 41.6 18.1 40.5 17.6 H sh m 12. 35. 31. 35. 30. mwbowkxpmtoomco 'wopooosmww§§ 2:qu (DOOOOOO‘IPOXQ D—‘HNH UV‘IOOHONNOVU‘ CDNQIUINU‘OOQP 09 6501100 ._. mbwq Fat. 959993 ,_. HNNO‘N) - - I n . N. - s I wwowoowmqmomwmwmwwkuw I-l WO‘OGKIW H cDHOI-l g—ouxhooupooo cpopopopoeaoo ocean-11055251551» epooopppwo ONHHwMoxcnom H eqoo DIWNH Cal. 805 660 265 225 210 245 46 so 140 130 145 15 25 40 35 205 205 50 85 9O 100 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. L , P-—’—\ Value of portion. Household -——’~———-—~ Food items. Grams. measure. Carb. Prot. Fat. Cal. Lima beans, green, fresh, shelled . . . . . . 75 %c. 17.6 5.6 0.6 100 23.5 7 .5 0.8 \ Lima beans, dried . . . . 75 %c. 49.4 13.6 0.5 265 ' 65.9 18.1 1.5 Lima beans, yellow, cooked . 125 «3‘ c. 27.5 11.2 1.0 170 22.0 9.0 0.8 Lima beans, Del Monte . . 130 .3 c. 19.0 5.2 0.4 105 14.6 4.0 0.3 Limburg cheese, American . 40 1 triangle 11.4 12.0 160 28.5 29.8 Limburg cheese, European . 4O 1 triangle 8.5 7.8 105 21.3 19.6 Limburger cheese, Kraft . . 30 3,1—3g”sl .;1.? 4.8 2.5 90 16.0 25.0 Lime juice . . . . . . 15 1 T. 1.2 0.1 — 5 7.8 0.5 — Lime juice, Florida. . . . 15 1 T. Trace Trace — — . 0.3 0.1 — Limes, Florida . . . . . 40 1 med. 0.2 0.3 Trace 2 0.5 0.8 0.1 Limes, fresh . . . . . 40 1, 1%” long 4.9 0.3 Trace 20 12.3 0.8 0.1 Lister products, see page 159. Livarot cheese . . . 25 1%”x 1”x %” ‘ 2.0 7.9 5.5 90 *8.0 31.8 22.0 Liver: Beef, fresh . . . . . 230 ilb. 5.8 46.9 12.4 310 2.5 20.4 5.4 Calves, fried . . . . . 115 ilb. 27.6 9.8 205 24.0 8.5 Chicken, fresh . . . . 75 2med. 1.8 16.8 3.2 105 \ 2.4 22.4 4.2 Goose, fresh . . . . . 100 2med. 3.7 16.6 15.9 305 3.7 16.6 15.9 Mutton, fresh . . . . 230 11b. 11.6 53.2 20.8 460 5.0 23.1 9.0 Pork, fresh . . . . . 230 §lb. 3.2 49.2 10.4 310 1.4 21.4 4.5 Veal, fried . . . . . 115 ilb. 27.6 9.8 205 24.0 8.5 Lobster, cooked . . . . 100 1 av. 0.4 17.2 1.9 90 0.4 17.2 1.9 Lobster, flaked. . . . . 100 50. 0.4 16.4 1.8 85 0.4 16.4 1.8 Lobster, canned . . . . 90 %c. 0.4 16.3 1.0 80 0.5 18.1 1.1 Loeb products, see page 160. Loganberries . . . 75 §c. 5.4 3.5 0.5 40 7.2 4.6 0.6 Loganberries, Cellu, packed in water . . . . . . 75 go 5.3 0.8 0.5 30 7.0 1.0 0.6 Loganberries, Del Monte . . 75 % c 21.0 0.5 O 90 28.0 0.7 0 Loganberry juice . . . . 120 in: 12.1 0.7 — 65 10.1 0.6 — * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 101 Size of portion. L /—-—————’—— Value of portion. Household “— Food items. Grams. measure. Carb Prot. Fat. Cal. Log Cabin syrup . . . . 25 1 T. 16.5 0 0 70 . *66.0 0 0 Loose-Wiles (Sunshine): . Academy creams, chocolate 13 1 9.1 0.8 3.2 70 68.5 6.3 24.4 Academy creams, vanilla . 13 1 9.0 0.7 3.5 70 67.4 5.7 26.5 Advocate . . . . . . 4 1 2.9 0.3 0.5 20 76.7 8.8 12.8 Afternoon tea . . . . 3 1 2.6 0.2 0.5 15 77.7 6.3 14.9 . Animal . . . . . . 2 1 1.9 0.1 0.3 11 81.0 5.9 12.6 Arrowroot . . . . . 4 1 3.6 0.2 0.6 20 82.0 4.7 12.9 Butter Krunchies . . . 3 1 2.1 0.3 0.6 15 67.1 8.4 18.3 Butter wafers . . . . 2 1 1.8 0.2 0.4 10 73.1 9.8 14.9 Cheese Niblets . . . . 20 1 c. 13.9 3.3 2.7 95 69.2 16.5 13.5 Cheese sandwich . . . 3 1 2.1 0.5 0.5 15 67.9 15.5 16.3 Cheez-It, Edgemont . . 22 .1, c. 15.3 2.8 3.3 105 70.8 13.1 15.2 Chocolate queens . . . 21 1 12.6 0.7 3.9 90 60.9 3.2 18.8 Chocolate wafers . . . 3 1 2.2 0.2 0.4 13 - 77.1 7.0 13.7 Clover leaves . . . . 6 1 4.3 0.2 1.2 30 75.6 3.6 21.9 Cracker meal . . . . 66 v} c. 60.0 5.3 1.1 280 90.4 8.0 1.7 Devil’s Food Biscuits . . 23 1 17.5 0.7 2.0 95 77.1 3.0 8.9 Dutch rusk . . . . . 13 1 10.3 1.6 0.9 55 79.2 12.4 7.0 Edgemont crackers . . . ' 4 1 3.3 0.4 0.5 20 76. 1 9.8 11 .9 Fig Bar . . . . . . . 17 1 12.3 0.6 1.1 65 . 70.5 3.4 6.4 Ginger wafers . . . . 8 1 6.3 0.4 0.8 35 82.9 5.9 10.6 Grahams . . . . . . 7 1 5.6 0.5 0.8 35 . 80.8 7.2 12.3 Grahams, old-fashioned . 7 1 5.6 0.5 0.8 35 77.2 7.3 11.6 Hydrox . . . . . . 13 1 9.1 0.7 2.7 65 72.0 5.3 21. 1 Katzenjammer Kids . . 4 1 2.9 0.2 0.6 20 76.7 6.1 16.2 Krispy crackers . . . . 3 1 2.5 0.3 0.4 15 73.4 9.9 12.2 Lemon snaps . . . . 2 1 1.9 0.1 0.3 110 80.5 5.3 13.4 Lone Star, chocolate . . 10 1 7.2 0.4 2.5 55 72.2 3.7 25.2 Lone Star, vanilla . . . 10 1 6.4 0.9 2.6 55 65.2 8.8 26.9 102 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. L —'—‘ Value of portion. Household r——A~—~—-—~ Food items. Grams. measure. Carb. Prot. Fat. Cal. Loose-Wiles (Sunshine): Martini Butters . . . . 21 § 0. 16.0 2.0 3.2 105 75.2 9.2 14.9 Matinee . . . . . . 5 1 3.7 0.3 0.6 20 78.9 7.1 13.4 “Oysters, Blue Point” . . 18 I; c. 14.4 1.7 1.8 85 78.4 9.4 10.0 Peanut butter sandwich . 12 1 7.0 1.8 3.0 65 58.8 14.9 25.5 Peanut cheese sandwich . 10 1 5.5 1.8 2.2 50 58.0 18.7 22.8 Perfetto . . . . . . 3 1 2.1 0.1 0.7 15 74.1 2.7 24.8 Pretzel sticks . . . . 21 g c. 15.0 1.8 0.8 80 73.0 8.8 3.9 Pretzels, teeny twist . . 28 i c. 20.9 2.5 1.1 105 73.0 8.9 3.9 Saltines 3 1 2.5 0.3 0.5 15 75.8 9.4 14.7 Scottie 9 1 6.3 0.6 2.1 50 69.8 6.1 23.5 Sodas, L—W 7 1 5.4 0.6 0.5 30 80.6 9.6 7.5 Sodas, Sunshine . 6 1 4.4 0.6 0.7 25 75.7 9.6 12.2 Toasted Wheat Wafers 3 1 2.2 0.3 0.5 15 73.5 8.8 16.3 Toy cookie 3 1 2.3 0.2 0.5 15 76.9 5.5 16.1 Treasure wafers . . . . 13 1 9.5 0.7 3.1 70 71.4 5.3 24.4 Tin-Wheat wafers . . . 7 1 5.5 0.5 1.0 35 77.4 7.7 13.4 . Vanilla wafers . . . . 3 1 2.1 0.2 0.5 14 73.7 7.0 18.8 Vej vegetable biscuit . . 10 1 7.5 0.6 1.4 45 75.4 6.2 13.7 Wheat, Rippled . . . . 10 1 biscuit 7.9 1.1 0.3 40 *788 11.1 2.5 Yum Yum . . . . . 2 1 1.9 0.1 0.3 11 82.5 5.7 11.2 Zed . . . . . . . 16 1 10.8 1.6 2.7 75 66.7 9.7 16.9 Zwieback . . . . . . 7 1 5.2 0.7 0.8 30 77.3 9.8 12.1 Loquat . . . . . . . 25 1 med. 2.5 0.1 Trace 10 *10.1 0.4 0.2 Macadamia nuts, Hawaiian, raw . . . . . . . 30 14 2.4 2.6 22.9 235 ' 8.2 8.6 76.5 Macadamias, Hawaiian, fried in oil and salted . . . . 30 14 2.4 2.6 23.5 240 8.2 8.6 78.5 * Largely assimilable. 1: Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC’ VALUES 0F FOODS Size of portion. Food items. Grams. Macaroni . . . . . . 75 Macaroni, milk, Quaker . . 75 Macaroni, quick milk, Quaker 75 Macaroni, cooked 240 Macaroni in cream sauce, Heinz 240 Macaroons . . . . . . 40 Macedoine (mixed vegetables), canned . . . . . . 80 Mackerel 230 Mackerel, cooked 115 Mackerel, salt 115 Madison Health Food 00., see page 161. Malt Breakfast Food . . . 30 Malted milk, powder . . . 8 Malted milk, Borden . . . 8 Malted milk, Horlick . . . 8 Malted milk, Thompson, choc- olate . . . . . . . 10 M altine, plain1 . . . . . 20 Maltz'ne with cod-liver oil2 . 18 M ammala . . . . . . 8 Mandarinen (tangerines) 100_ Mangoes, Florida. 100 Mangoes, fresh . 100 Maple extract, imitation, Bur- nett, A.P. . . . . . 6 Maple sugar . . . . . 45 Maple syrup . . . . . 25 Margarine, nut . . . . . 15 Marmalade, orange . . . 25 1 Alcohol, 3.9 per cent. 2 Alcohol, 1.9 per cent. Household measure. %c. 1 %" diam. NIH c. % lb. % lb. ii lb. ic. 1 T. 1 T. 1 T. 1 T. l T. 1 T. 1 T. 2, 2” diam. 1 sm. 1 sm. 1 t. 1, 1%” sq. 1 T. 1 T. 1T. Carb. 55.6 74.1 54.2 72.3 64.2 72.3 37.9 15,8 33.6 14.0 26.1 65.2 3.1 *3.9 K] \IN «IN q * O: cal-Ix: . vb fibmhbm ENEMmbwmwcooom ohdhdomq * D—l l—I D—l C11 * V)? «waw wander-l l | .53? ("H Value of portion. Prat. Fat. 10.1 0.7 13.4 0.9 9.9 0.2 15.8 0.3 9.9 0.2 15.8 0.3 7.2 3.6 3.0 1.5 9.1 10.3 3.6 4.3 2.6 6.1 6.5 15.2 1.1 ~— 1.4 — 43.0 16.3 18.7 7.1 19.2 7.3 16.7 6.4 24.3 26.0 21.1 22.6 3.2 0.3 10.7 1.0 1.1 0.2 13.8 3.0 1.3 0.8 16.3 10.0 1.3 0.7 16.4 8.8 0.8 0.6 8.0 5.5 1.0 O 4.9 0 0.5 4.0 2.8 22.4 2.0 1.0 24.4 12.1 0.8 0.3 0.8 0,3 0.7 0.2 0.7 0,2 0.7 0.2 0.7 0.2 0 0 0 0 0.2 12.7 1.4 84.8 0.2 Trace 06 0.1 103 ER 275 265 265 220 270 175 15 330 165 340 110 30 35 35 40 70 35 50 70 80 155 75 120 85 104 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. M ,_~_A—q Value of portion. Household ”— Food items. Grams. measure. Carb. Prot. Fat. Cal. Mamite, see Vegex. . Marrow, beef . . . . . 20 1 T. 0.4 18.6 175 2.2 92.8 Marrow, vegetable . . . 100 3% oz. 4.0 0.5 0.1 20 4.0 0.5 0.1 Marshmallows . . . . . 30 5. 11;” diam. 24.0 2.0 - 105 80.0 6.7 — Marzipan . . . . . . 10 1 t. 1.1 1.3 3.5 50 10.9 13.2 34.5 - Matzoth . . . . . . 20 1, 6" diam. 14.0 3.0 — 70 70.0 15.0 — Mayonnaise . . . . . 1'5 1 T. — 0.2 13.3 125 ' —- 1.3 88.8 Mayonnaise, Cellu . . . . 15 1 T. 0.1 0.3 10.9 105 0.6 2.0 72.6 Mayonnaise. Kraft . . . 20 1 T. 0.4 0.3 16.0 150 2.0 1.4 80.0 Mayonnaise salad dressing. Heinz . . . . . . . 15 1 T. — 0.4 12.5 120 —— 2.5 83.0 Mazola . . . . . . . 10 1 T. 0 0 10.0 95 0 0 100.0 Mead products, see page 162. Meal, barley . . . . . 130 1 c. 82.2 13.7 2.9 420 66.3 10.5 2.2 Meal, corn, granular . . . 130 l c. 98.0 12.0 2.5 475 75.4 9.2 1.9 Meal, pea . . . . . . 100 i0. 28.0 35.9 17.5 390 28.0 35.9 17.5 Meal, rye . .‘ . . . . 130 1 c. 93.0 17.7 2.6 465 71.5 13.6 2.0 Meal, soy bean . . . . . 100 1} c. — 36.5 17.5 310 . — 36.5 17.5 Meat juice, Valentine, A.P. . 30 1 oz. 0 6.4 — 25 0 21.3 — Meats: Beef: Fresh: Brisket, medium fat . 230 % lb. 36.3 65.6 760 15.8 28.5 Chuck, average . . 230 5. lb. 43.3 35.4 505 19.2 15.4 Cross ribs, average . 230 % lb. ' 36.6 64.9 755 15.9 28.2 Flank, medium . . . 230 %lb. 33.6 92.0 ' 995 14.6 40.0 Fore-quarter, lean . . 230 4}; lb. 43.5 30.5 460 18.9 12.2 Hind-quarter, lean . . 230 % lb. 46.0 30.8 475 20.0 13.4 Liver . . . . . 230 § lb. 5.8 46.9 12.4 310 2.5 20.4 5.4 Loin, medium . . . 230 i lb. 38.9 57.5 695 16.9 25.0 Neck, medium fat . . 230 llb. 46.2 38.0 550 20.1 16.5 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. \ TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 105 Size of portion. M Value of portion. Household ,______.____. Food items. Grams. measure. Carb. Prot. Fat. Cal. Meats: Beef: Fresh: Plate and brisket, medium . . . . 230 %1b. 36.3 69.0 790 15.8 30.0 Porterhouse steak . . 230 ilb. 50.4 46.9 645 21.9 20.4 Ribs, medium'. . . 230 %lb. 40.0 52.9 655 17.4 23.0 Round, medium . . 230 %lb. 44.4 29.9 460 19.3 13.0 Rump, medium . . 230 §lb. 35.7 71.3 810 15.5 31.0 Shank, fore, lean . . 230 %lb. ‘ 50.6 14.0 340 22.0 6.1 Shank, fore, medium . 230 %lb. 46.9 20.7 385 20.4 9.0 Shank, hind, medium . 230 %lb. 46.2 23.0 405 20.1 10.0 Sides, medium . . . 230 %lb. 40.3 50.6 635 17.5 22.0 Sirloin steak . . . 230 %lb. 43.5 42.5 575 . 18.9 18.5 Sweetbreads . . . 115 %1b. 19.3 13.9 210 16.8 12.1 Tenderloin . . . . 230 %lb. 37.3 56.1 675 16.2 24.4 Tongue . . . . . 75 531., med. 0.8 14.6 17.7 230 1.1 19.4 23.6 Cooked: Beef, boiled . . . 115 11b. 0.5 39.2 8.6 245 0.4 34.1 7.5 IBeef, broiled . . . 115 klb. 0.8 39.3 9.4 250 0.7 34.2 8.2 Beef, chipped . . . 60 §lb. 15.8 4.1 105 26.4 6.9 Beef, corned, cooked . 115 %1b. 16.4 27.3 320 14.3 23.8 iBeef<fillet),broiled . 115 %lb. 27.8 9.0 200 ‘ . 24.2 7.9 iBeef, prime ribs, roast 115 %1b. 30.9 6.2 185 26.9 5.4 IBeef, roast. . . . 115 %lb. 31.6 5.6 185 27.5 4.9 iBeef, roundof, boiled. 115 %lb. 32.2 3.6 165 28.0 3.1 xBeef (sirloin),broiled. 115 ilb. 33.9 6.9 205 29.5 5.1 iBeef, steak, round, broiled . . 115 %1b. 34.3 3.6 175 29.8 3.1 IBeef steak, tenderloin, broiled, rare . . 115 %lb. 27.5 14.5 250 23.9 12.6 IBeef, steak, tenderloin, broiled, well done . 115 §lb. 32.8 10.5 230 ' 28.5 9.1 106 TABLE OF NUTRITIVE AND CALORIC’ VALUES 0F FOODS Size of portion. M Wq Value of portion. Household r—r—-*"——*—*H Food items. Grams. measure, Carb. Prot. Fat. Cal. Meats: Beef: Cooked: IBeef, sweetbreads, boiled. . . . . 80 2 17.8 6.9 135 22.2 8.6 Canned: Corned . . . . . 115 311b. 30.3 21.5 325 26.3 18.7 Luncheon . . . . 115 ilb. 31.7 18.3 300 27.6 15.9 Roast . . . . . 115 i—lb. 30.0 17.0 280 25.9 14.8 Sweetbreads . . . 115 %1b. 23.2 10.9 195 20.2 9.5 Tongue, whole . . . 115 ilb. 22.5 26.7 340 19.5 23.2 Tongue, ground . . 115 %lb. 24.6 28.9 370 21,4 25.1 Tripe . . . . . 115 filb. 19.3 9.8 170 16.8 85 Miscellaneous : Beef, corned, average . 230 -§-lb. 35.9 59.7 735 15.6 26.2 Beef, dried, salted and smoked . . 60 %1b. 0.3 18.0 3.9 110 0.4 30.0 6.5 Beef. spiced, corned and pickled . . . . 115 %lb. 13.8 59.1 605 12.0 51.4 Beef, tongue, pickled . 115 }lb. 14.7 23.6 305 12.8 20.5 Chicken and Other Poultry. Chicken, broiler . . 230 %lb. 49.6 5.8 255 , 21.5 2.5 Chicken,young,darkmeat 230 %lb. 47.8 18.9 375 20.8 8.2 Chicken, young, lightmeat 230 %lb. 50.2 17.0 365 21.9 7.4 IChicken (breast) roasted 115 }lb. 35.2 2.3 160 , 30.6 2.0 IChicken, broiled, light meat. . . . . . 115 ilb. 36.6 1.3 160 31.3 1.1 iChicken (broiler) broiled 115 i lb. 27.4 4.2 150 23.8 3.7 IChicken (thigh and leg), roasted . 115 ilb. 31.8 9.7 220 27.7 8.4 IChicken (thigh and leg, young fowl),boiled . 115 ilb. 31.7 8.5 210 27.6 7.4 Chicken, canned, boned . 115 ilb. 30.1 13.9 255 26.2 12.1 Chicken liver . . . . 75 2med. 1.8 16.8 3.2 105 2 22.4 4 2 * Largely assimilable. 1: Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC' VALUES 0F FOODS 107 Size of portion. M r——-—’-~—‘ Value of portion. Household '— Food items. Grams. measure. Carb. Prot. Fat. Cal. Meats: Chicken and Other Poultry: Duck . . . . 230 %lb. 42.1 43.7 580 18.3 19.0 IDuck, roasted . . . 115 %lb. 36.3 5.4 200 31.6 4.7 Goose, young. . . . 230 %lb. 37.5 83.3 940 16.3 36.2 Guinea-hen . . . . 230 %lb. . 53.1 15.0 360 23.1 6.5 Turkey . . . . . 230 %lb. 48.5 52.7 690 21.1 22.9 ITurkey (breast), roasted 115 %lb. . 36.5 2.6 175 31.8 2.3 1Turkey (thigh and leg), . roasted. . . . . 115 %lb. 31.3 8.5 205 27.3 7.4 Lamb and Mutton: Lamb: Breast . . . . . 230 %lb. 43.9 54.3 685 19.1 23.6 Fore-quarter . . . 230 Mb. 42.1 59.3 725 18.3 25.8 Hind-quarter . . . 230 %1b. 45.1 43.9 595 19.6 19.1 Leg, hind, medium fat. 230 %lb. 44.2 37.0 525 19.2 16.5 Loin. . . . . . 230 %lb. 43.0 65.1 780 18.7 28.3 - Muscle . . . . . 230 %1b. 1.6 34.8 62.1 725 0.7 15.1 27.0 Neck . . . . . 230 %1b. 40.7 57.0 695 17.7 24.8 Shoulder . . . . 230 %lb. . 41.6 68.3 805 18.1 29.7 Side . . . . . . 230 %lb. 40.5 53.1 660 17.6 23,1 Tongue, canned . . 115 ilb. 14.8 22.2 265 12.9 19.3 ILamb chops, broiled . 115 %lb. 35.6 8.6 225 31.0 7.5 ILamb (leg, spring) , roasted . . . 115 ilb. 35.2 6.8 210 30.6 5.9 Mutton, fresh: Chuck, all analyses . 230 %lb. 33.6 84.6 925 14.6 36.8 Flank, medium fat . 230 %lb. 35.0 88.1 965 15.2 38.3 Fore-quarter . . . 230 —§—1b. 35.9 71.0 810 15.6 30,9 Hind-quarter . . . 230 %lb. 38.4 64.6 780 16.7 28.1 LegY hind, medium fat. 230 %lb. 42.6 41.4 560 18.5 18.0 Liver . . . . . 230 %lb. 11.6 53.2 20.8 460 5.0 23.1 9.0 Loin, medium fat . . 230 %lb. 36.8 76.1 860 16.0 33.1 108 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. M ,____..,* Value of portion. Household ,___ _-_1 Food items. Grams. measure. Carb. Prot. Fat. Cal. Meatsi Mutton, fresh: Neck, medium fat . . 230 1% lb. 38.9 46.6 595 i ' 16.9 24.6 Shoulder, medium {at . 230 % lb. 40.7 45.8 595 17.7 199 Side . . . . . . 230 % lb. 37.3 68.3 690 16.2 29.8 Mutton, cooked: . IMuttonchop,lean,cooked 100 1 chop — 22.6 4.5 135 — 22 6 4.5 IMutton, lean, boiled . 75 1 s1. — 23.2 3.4 125 — 30.8 4.4 IMutton, leg, roast . . 75 1 51. — 18.7 16.9 235 —— 25.0 22.5 IMutton, roast, cold . . 115 } lb. 33.4 30.8 425 29.0 26.8 / Mutton, corned, canned . 115 } lb. 33.1 26.2 380 28.8 22.8 Mutton tongue, canned . 115 1; lb. 28.1 27.6 370 24.4 24.0 Pork: Fresh: . Chops, loin, medium . . 230 2, % lb. 38.2 69.2 800 16.6 30.1 Chuck ribs and shouldcr . 230 % lb. 39.8 71.5 830 17.3 31 . 1 Ham, fresh, lean . . . 230 % lb. 57.5 33.1 545 . 25.0 14 .4 Ham, fresh, medium . . 230 % lb. 35.2 66.5 770 15.3 28.9 Liver . . . . . . 230 % lb. 3.2 49.2 10.4 310 1 .4 21 .4 4 .5 Middle cuts . . . . 230 % lb. 36.1 83.5 925 15.7 363 Side . . . . . . 230 % lb. 20.9 127.2 1269 9.1 55.3 Shoulder . . . . . 230 % lb. 30.6 87.7 940 ' 13.3 34.2 Tenderloin . . . . 230 % lb. 43.5 29.9 . 455 - 18.9 13.0 Cooked: Bacon, back, Canadian pea-mealed, fried . . 60 % lb. 16.2 2.8 90 27. 1 4 .6 Bacon, breakfast, broiled crisp . . . . . . 20 4 str. 7” long 7.2 9.1 115 _ 35.8 45.6 IBaked or boiled ham . 115 % lb. 30.3 5.7 175 26.4 4.9 IBroiled ham . . . . 115 % lb. 33.0 5.0 180 28.7 4.3 IChop, broiled . . . 115 % lb. 32.9 8.3 215 28.6 .7.2 Deviled ham . . . . 20 1 T. 3.8 6.8 80 19.0 34.1 * Largely assimilable. I Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 109 Size of portion. M Value of portion. Household r————#B——_ Food items. Grams. measure. Carb. Prot. Fat. Cal. Pork: Cooked: IRoast leg of . . . . 115 fi lb. 38.4 5.2 205 33 .4 4.5 IRoast loin of . . . . 115 % lb. 34.1 6.4 200 29.7 5.6 Smoked ham, parboiled and baked . . . . 115 % lb. 32.2 4.4 175 , 28.0 3.8 Miscellaneous : Bacon, smoked . . . 80 4 str. 8%” long 8.4 51.8 515 ' 10.5 64.8 Fat, salt . . . . . 115 i lb. 2.2 99.1 930 1.9 86.2 Pigs’ tongue, pickled . . 115 i lb. 20.4 22.8 295 17.7 » 19 . 8 Sausage . . . . . 35 2, 3%” long 0.4 4.5 15.5 165 1 1 .13.0 44.2 Shoulder, smoked, medium fat . . . . . . 230 % lb. 36.6 74.8 845 15.9 32.5 Smoked ham, medium fat 230 % lb. 37.5 89.2 995 16.3 38.8 Veal: Fresh: Breast, all analyses . . 230 % lb. 46.7 25.3 425 20.3 11.0 Chop, medium fat . . 100 l chop, %” thick 19.9 10.8 180 19.9 10.8 Chuck, all analyses . . 230 1} lb. 45.3 13.3 310 ' 19.7 58 Outlet . . . . . . 230 4} lb. 46.7 17.7 355 20.3 7.7 Flank . . . . . . 230 4} lb. 46.2 29.2 460 20.1 12.7 Fore-quarter . . . . 230 % lb. 46.0 18.4 360 20.0 8.0 Leg, all analyses . . . 230 % lb. , 47.6 15.4 340 20.7 6.7 Loin. all analyses . . . 230 % lb. 45.8 23.0 400 19.9 10.0 Rib, all analyses . . . 230 % lb. 46.5 21.6 390 20.2 9.4 . Rump . . . . . . 230 .} lb. 45.5 37.2 535 19.8 16.2 Shank, fore . . . . 230 % lb. 47.6 12.0 305 20.7 5.2 Shank, hind, medium fat . 230 % lb. 47.6 10.6 295 20.7 4.6 Shoulder, lean . . . . 230 -} lb. 47.6 10.6 295 20.7 4.6 Side . . . . . . 230 % lb. 46.5 18.6 365' 20.2 8.1 IVeal cutlet, broiled . . 80 1 av. 22.7 2.7 120 28.4 3 .4 Veal outlet, roasted . . 80 1 av. ‘ 23.2 9.6 180 29.0 12.0 IVeal liver, fried . . . 115 % lb. 27.6 9.8 205 24.0 8.5 110 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS M Food items. Grams. Veah Veal roast, cold . 115 IVeal, roast leg of 115 Melba toast, white bread . 20 M ellin’s Food 15 Melon pawpaw, see Papaya. Melotose No. 1 . 9 Melatose No. 2 . 9 Melotose No. 3 . 9 M crck banana powder . 8 M errell—Soule, see Borden. M eyenberg evaporated goat milk . . . . . . 15 MMawm Whole 240 Skim, hand 240 Skim, separator . 240 Cream, light (20% fat) . 230 Cream, medium (30% fat) . 225 Cream, Whipping (40% fat) 225 Condensed 25 Condensed, Eagle Brand, Bor- den . . . . . . 25 Condensed, Lion 25 Evaporated l5 Evaporated, Borden 15 Evaporated, Carnation . 15 Evaporated, Lion 15 Evaporated, Pet 15 Evaporated, Van Camp 15 nflflks,cunured: B. acidophilus, Lederle . 240 * Largely assimilable. A blank space indicates lack of data. Size of portion. Household measure. 2 5]., 4” sq. 2T. 1T. 1T. 1T. 1T. 1T. 1T. 1T. 1T. 1T. 1T. 1T. 1T. 1T. IT. A negligible quantity is designated by —. Value of portion. Carb. Prot. Fat. t—II—t mwww og 340::on H PPQHOMOOVO QHRKEwalON mhbhmmbp 15.8 79. 11. *79. H H figmquousi-t wmooufi-‘inicc O>€DO 7 *84 . 8 . *93 . 8 . *94 . :3 Law 39.0%. .° wow 03 \IQOOOIrPIhOUI H00 @140ng *84 . 1 *8. 00¢»: \IH HP 12. *5. 11. *4, 12. *5. 9 *4. 7. *3. 6. *3. 13. *54. Huommmobooqwoo mmmmmawmwmwpwd aowmmp mmpopqompopyyo flu wwooocoomquom 13. *53. 14. *56. 1. *10. 1. *9. 1 *9. 1. *9. 1. *9. 1. *10. MU‘OOOIIOUICD'OIKIIhr-‘Oloccnlh # fioFL®o®obo§omeb mwkbdmowqmmmwm be 00 \If‘flHGzHGHQHOI—IQHOON ' 7. *3. woo xlg-lxll-nlexiniHooI-noowwto onus mmwmcwwncwwnwoom ON 09 01 3: Gross fat removed. Cal. 275 145 80 55 35 35 35 45 i 20 170 95 90 495 680 885 85 80 85 20 20 20 20 20 20 145 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 111 Size of portion. M W“ Value of portion. Household ,1. Food items. Grams. measure. Carb. Prot. Fat. Cal. Milks, cultured: B. acidophilus, Walker- Gor— don . . . 240 10. 9.1 8.2 4.8 115 *3.8 3.4 2.0 Buttermilk, skim, Sheffield . 240 1 c. 10.8 7.9 1.0 85 *4.5 3.3 0.4 Buttermilk, whole, Sheffield 240 1 c. 10.8 7.9 9.1 160 *4.5 3.3 3.8 Buttermilk, sour cream . 240 1 c. 9.4 8.0 1.2 85 *3.9 3.3 0.5 Buttermilk, sweet cream . 240 1 c. 10.6 8.4 1.0 85 *4.4 3.5 0.4 Kephir . . . . . . 100 lwineglass 1.6 3.1 2.0 40 ' 1.6 3.1 2.0 Koumiss . . . . . . 100 lwineglass 3.6 2.7 7.0 90 *3.6 2.7 7.0 Yoghurt . . . . . . 100 lwineglass 9.4 7.4 7.2 135 ‘ *9.4 7.4 7.2 Milks, powdered: Whole, dried. . . . . 15 2T. 5.5 4.3 4.0 75 *36.5 28.7 26.9 Skim, dried . . . . . 15 2T. 5.8 5.3 0.3 50 *38.8 35.4 1.7 Dryco, skim 7 2 T. 3.2 2.2 0.8 30 *46.0 32.0 12.0 Klim,whole. 8 1T. 3.0 2.1 2.2 40 *380 26.7 28.0 Malted 8 1T. 6.0 1.1 0.2 30 ' 76.8 13.8 3.0 Malted,Borden. 8 1T. 5.8 1.3 0.8 35 72.5 16.3 10.0 Malted,Horlick. 8 1T. 5.4 1.3 0.7 35 *68.0 16.4 8.8 Melted, chocolate, Thomp- son . . . . . . . 10 IT. _ 7.8 0.8 0.6 40 78.0 8.0 5.5 Protein, Merrell-Soule . . 8 1 T. 1.8 3.0 2.2 40 *23.0 37.0 27.0 Skim, Merrell—Soule . . . 8 1 T. 4.0 3.0 0.1 30 ‘ *49.9 37.7 1.4 Skim, lactic acid, Merl-ell- Soule .- . . . . 8 ,1T. 3.8 2.9 0.1 30 *47.8 36.0 1.0 Whole, lactic acid, Men-ell- Soule . . 8 1T. 2.6 2.1 2.2 40 *32.5 26.5 28.0 Milks, various species: Ass . . . . . . . 245 1c. 14.9 4.9 3.7 115 *6.1 2.0 1.5 Buffalo . . . . . . 245 10. 11.7 11.7 18.1 265 *4.8 4.8 7.4 Camel . . . . . . 235 .10. 13.1 9.1 6.6 150 *5.6 3.9 2.8 Ewe’s (sheep) . . . . 245 10. 13.9 14.2 15.9 255 *4.8 5.8 6.5 Goat . . . . . . . 240 1c. 12.0 9.6 14.4 225 *5.0 4.0 6.0 Goat, evapdrated Mcyen— berg . . . . 15 IT. 1.3 1.0 1.0 20 *88 7.0 7.1 112 TABLE OF NUTRITIVE AND CALORIC VALUES OF FOODS Size of portion. M r——#-—— ~ Value of portion. Household —— —— Food items. Grams. measure. Carb. Prot. Fat. Cal. Milks, various species: Human . . . . . . 30 1 oz. 1.9 0.4 0.9 20 *65 1.5 3.3 Llama . . . . . . 245 1 c. 13.7 9.5 7.8 170 *5.6 3.9 3.2 Mare’s . . . . . . 245 1 c. 14.2 4.9 2.9 105 *5 . 8 2.0 1 .2 ‘Reindeer . . . . . . 250 1 c. 5.2 25.0 42.7 300 *2.1 10.0 17.1 Millet . . . . . . . 100 70.5 8.2 4.2 360 *70.5 8.2 4.2 Mince meat, homemade . . 115 % lb. 36.9 5.5 7.7 245 32.1 4.8 6.7 Mince meat, commercial . b. 115 1 lb. 69.2 7.7 1.6 330 60.2 6. 7 1 .4 Mince meat, Crosse & Black- well . . . . . . . 115 11b. 64.3 1.0 3.7 300 *55.9 0.9 3.2 Mince meat, Heinz . . . 115 % lb. 48.3 2.9 1.7 225 42 .0 2.5 1 .5 Mineral oil . . . 14 1 T. 0 0 0 0 Mint extract, Burnett, A P. . 5 1 t. 0 0 0 0 Minute Tapioca . . . . 40 i c. 35.2 0.2 Trace 145 88.0 0.4 0.1 Miracle Whip, Kraft . . . 20 1 T. 1.7 0.2 10.2 105 8.5 1.2 50.9 Mock turtle soup, Campbell, . . . . . . . . 130 %c. 7.8 7.5 1.0 75 6.0 5.8 0.8 Mock turtle soup, Heinz . . 240 1 c. 12.0 3.8 1.2 75 5.0 1.6 0.5 Molasses, Br’er Rabbit, Gold Label . . . . . . . 190 %c. 140.0 0.9 0 575 73.7 0.5 0 Molasses, Br er Rabbit, Green Label. . . . 190 %c. 133.2 1.7 0 555 70.1 0.9 O Molasses, cane . . . . . 190 $0. 131.2 4.6 — 555 69.3 2.4 — Mountain spinach (Orach) . 75 % c. 3.5 3.3 0.3 30 ' 4.7 4.5 0.4 Mufi’ets, Quaker . . . . 30 1 22.9 3.6 0.7 115 76.2 12.0 2.2 Mulberries, black, White, and red, fresh. . 75 go. 11.0 0.9 0.5 50 14.6 1.2 0.6 Mulligatawny soup, Campbell, A..P . 150 %c. 16.1 4.1 0.8 90 10.7 2.7 0.5 Mung beans, solid green seed . 100 59.9 23.3 1.0 350 59.9 23.3 1.0 Mung beans, sprouts . . . 125 1 c. 5.0 3.6 0.4 35 4.0 2.9 0.3 Munster cheese . . . . 30 1%” cube 2.1 5. 1 7.7 100 *6.9 16.9 25.9 Munster cheese, American . 30 1%” cube 6.7 9.3 115 ‘ ' 22.2 31.0 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES OF FOODS Food items. ' Mushrooms . Mushrooms, cooked Mushroom soup, cream of, Campbell, A.P. Mushroom soup, cream of, Crosse & Blackwell . Mushroom soup, cream of, Heinz . ' Muskellunge Muskmelon, fresh . Muskmelon, Spanish Muskmelon juice Mussels, fresh Mustard, dry Mustard, Gulden Mustard, brown, Heinz Mustard, yellow, Heinz Mustard greens, fresh . Mutton, fresh: Chuck, all analysis Chuck, lean Flank, medium fat Fore—quarter . Heart . Hind—quarter Kidney Leg, hind, lean Leg, hind, medium fat . Liver . Loin, free fat removed . Loin, medium fat Lungs . 8 Size of portion. Grams. 50 100 140 240 115 Household measure. % c. diced %c. 13c. 1 t. 1 heaping t. 1 heaping t. l heaping t. Value of portion. [bio r-‘IF com one ONOENNOH-Ikm coo: N201 MAI- cm 000: H low ppm OOOONJUIHBO NIB OHOHOQNUI P-‘Nr—‘N‘OIC’l-bm *I-l I-l-x-H W-‘DCQOOWHKIDIE Hum-sweetness HM i-‘cn rblOOIOMONJOO OOOUIONOOWOJ wNmmOU’WIhfli-HKIO WNOIOIOCDOINW 09mm “05$ HI—Ap—Icoi—Iwh—A wbobqhwbmbmhmbqbwpmmwomcmm CA7 H prb-d mau—u—anw ._. wawfiwomewaWAwhOngQ. mwwHmmomomemwuwmomwowpwmmm Hm . Lo owammpwwmwoumwmgmwmugmugfkw NE‘T“.°.°>.°.“‘.°.‘°.°,°°.° w NNHWNOINO‘HDAHFHHH to U3 155 115 160 245 65 55 45 145 10 12 15 925 515 965 810 210' 780 110 450 560 460 630 860 125 114 TABLE OF NUTRITIVE AND CALORIC VALUES 0]" FOODS Size of portion. M ~ Value of portion. Household M—A1______ Food items. Grams. measure. Carb. Prot. Fat. Cal. Mutton, fresh: Neck, medium fat . . . 230 % lb. 38.9 46.6 595 16.9 24.6 Shoulder, lean . . . . 230 4% lb. 44.9 29.7 460 19.5 12,9 Shoulder, medium fat . . 230 %lb. 40.7 45.8 595 17,7 19.9 Side . . . . . . . 230 %lb. 37.3 68.3 690 16.2 29.8 1Mutton chop, lean. cooked . 100 1 chop 22.6 4.5 135 22.6 4.5 Mutton, corned, canned . . 115 Hb. 33.1 26.2 . 380 28.8 22.8 IMutton, lean, boiled . . . 75 1 51. 23.2 3.4 125 30.8 4.4 IMutton, leg, roast . . . 75 1 S]. 18.7 16.9 235 25.0 22.5 IMutton, roast, cold . . . 115 %lb. 33.4 30.8 425 29.0 26.8 Mutton tongue, canned . . 115 %1b. 28.1 27.6 370 24.4 24.0 Mutton soup, Campbell, A.P. 140 %c. 6.9 6.4 0.8 60 4.9 4.6 0.6 Mysost cheese, American . . 30 1 oz. 2.9 0.8 20 9.9 2.8 Mysost cheese (Primost) . . 30 1 oz. 4.2 10.3 115 14.0 34.5 National Beta Lactose . . . 10 1 T. 10.0 0 O 40 *99.5 0 0 National Biscuit 00.: Arrowroot biscuit . . . 14 3 10.6 1.3 1.6 65 75.9 9.0 11.1 Barnum’s animals . . . 12 6 9.4 1.0 0.9 50 78.6 8.1 7.7 Bent’s water crackers . . 25 2 20.6 2.7 0.1 95 82.2, 10.8 0.2 Butter thin biscuit . . . 14 3 10.3 1.3 1.9 65 73.6 9.1 13.8 Butter wafers . . . . 11 4 7.6 ‘1.1 1.6 50 69.2 9.9 14.1 Cheese tid-bits . . . . 12 4 2.4 0.6 0.6 20 60.8 15.7 14.2 Cheese wafers . . . . 20 6 12.7 3.3 2.3 85 63.7 16.4 11.7 Chocolate Graham, squares 30 2 19.9 2.2 5.9 145 66.4 7.4 19.7 Chocolate Malomars . . 25 2 18.2 1.1 3.0 105 72.7 4.5 11.8 Chocolate snaps . . . . 11 3 8.1 0.8 1.8 55 73.9 7.2 16.4 Fig Newtons . . . . . 30 2 23.0 1.3 0.6 105 76.8 4.4 2.0 Five o'clock tea biscuit, asst. 12 3 9.1 1.0 1.4 55 75.6 7.9 11.5 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 115 ' Size of portion. N W Value of portion. Household ,._._._____A_____- Food items. Grams. measure. Carb. Prot. Fat. Cal. National Biscuit Co..- Ginger snaps, round . . 20 3 16.2 1.1 1.5 85 81.0 5.7 7.5 Graham crackers, large . . 25 3 19-2 1.9 2.5 110 76.6 7.6 9.8 Graham crackers, small . 20 6 15.5 1.5 1.9 85 77.7 7.7 9.4 Graham crackers, Wheats- worth . . . . . . 20 3 15.2 1.7 1.9 85 75.8 8.7 9.3 Holland rusk . . . . 30 2 22.1 3.8 0.2 110 ' 73.8 12.6 6.0 Lemonsnaps . . . . 11 3 8.9 0.8 1.0 50 81.2 6.9 9.2 Lorna Doone . . . . 25 3 16.4 1.7 5.5 125 65.7 6.9 22.1 Matzoth. . . . . . 25 4 21.8 2.6 0.2 100 86.7 10.5 0.9 Oatmeal crackers . . . 25 3 19.3 2.4 2.5 110 75.2 9.5 9.8 Oreo sandwiches . . . 25 2 17.9 1.2 5.3 130 ' ' 71.4 4.9 21.0 Oyster dandy . . . . 9 12 6.8 0.9 0.8 40 75.6 9.8 9.0 Oysterettes . . . . . 13 12 9.2 1.3 1.4 55 70.7 9.9 10.6 Peanut butter cheese sand- wiches. . . . . . 20» 2 10.0 4.0 4.5 100 49.8 20.0 22.6 Peanut butter sandwiches . 25 2 15.6 2.4 5.1 120 62.2 11.5 20.6 Pilot bread. . . . . 20 lcracker 15.7 2.0 0.9 80 78.4 10.2 4.7 Premium flake crackers, salted. . . . . . 12 3 8.8 1.3 1.2 55 73.2 10.4 9.9 Premium flake crackers, unsalted . . . . . 12 3 8.8 1.3 1.2 55 7422 10.6 9.9 Pretzolettes . . . . . 20 12 15.9 1.7 0.8 80 79.6 8.7 3.8 Ritz . . . . . . . 3 1 1.9 0.2 0.7 15 63.4 8.5 23.9 Roxwatercracks . . . 14 3 10.7 1.3 1.0 60 76.3 8.9 6.9 Saltina biscuits . . . . 11 3 7.7 1.0 1.4 50 70.1 9.3 .12.9 Saratoga flakes . . . . 11 3 7.6 1.1 1.3 50 69.3 10.0 12.0 Social tea biscuit . . . 14 3 11.1 1.2 1.3 65 79.4 8.2 9.9 Soda crackers . . . . 2O 3 15.0 1.5 1.9 85 74.9 7.3 9.4 Toasted dainties, whole Wheat. . . . . . '13 4 10.1 1.3 1.0 55 77.3 9.6 7.4 Tokens . . . . . . 11 3 8.8 0.8 1.0 50 ' ' 79.6 6.8 9.0 Triscuit . . . . 10 2 8.2 1.1 0.2 40 81.7 10.5 1.6 \ 116 TABLE OF NUTRITIVE AND CALORIC VALUES OF FOODS Food items. National Biscuit 00.: Trumpet ice-cream cones Uneeda biscuit Vanilla Nabisco . Vanilla snaps Vanilla Wafers Vegetable wafers, Wheats— worth . . Zu Zu . Zwieback toast Zwieback, unsweetened Graham flour, fine, Wheats- worth Self-rising flour, Wheats- worth . Shredded Wheat Wheatsworth cereal . Nectarines Nestlé’s Food N estlé, Hylac N estlé, Lactogen Nettle, leafy shoots Neufchatel cheese . . .- . Neufchatel cheese, American . Noekkelost cheese, Sc andina— vian Noodles, uncooked Noodles, egg, Quaker . Noodle soup, Heinz Nut margarine . * Largely assimilable. A blank space indicates lack of data. Size of portion. Grams. 5 20 20 12 15 25 11 100 100 30 1 00 125 100 30 30 30 60 60 240 15 Household measure. 1 biscuit 1, 2” diam. 1T. 1T. 1T. 2T. 1T. Value of portion. Carb Prot. Fat. Cal. 4.2 0.4 0.1 20 83.9 8.1 1.7 14.5 2.2 2.1 90 71.8 11.1 10,5 14.3 1.1 4.2 100 71.7 5.4 21.2 8.8 0.9 1.7 55 73.1 7.6 14.4 10.9 1.1 2.2 70 72.4 7.2 14.8 14.5 1.8 2.2 85 71.9 9.0 11.0 9.0 0.7 0.8 45 81.4 6.2 7.2 5.5 0.7 0.4 30 79.1 10.6 6.2 6.3 0.8 0.6 35 78.2 10.4 7.4 74.6 11.4 2.4 3'75 74.6 11.4 2.4 67.9 12.3 2.1 350 67.9 12.3 2.1 24.5 3.3 0.5 120 81.6 11.0 1.6 76.8 11.7 1.8 380 76,8 11.7 1.8 19.9 0.8 — 85 15.9 0.6 — 5.6 1.2 0.7 40 *69,5 15.0 9.8 3.4 0.3 1.0 25 *69.0 5.5 21.5 4.3 1.3 2.0 40 *53.3 16.2 25.0 7.1 5.5 0.7 60 *7.1 5.5 0.7 0.5 5.6 8.2 100 *15 18.7 27.4 0.8 6.4 5.4 80 *2.9 21.3 18.2 2.1 9.2 4.9 90 *7.0 30.6 16.3 45.4 7.0 0.6 220 75.6 11.7 1.0 44.0 8.2 1.9 230 73.4 13.6 3.1 9.6 3.6 2.6 75 4.0 1.5 '1.1 — 0.2 12.7 120 — 1.4 84.8 1 Gross fat removed. A negligible quantity is designated by —. TABLE OF NUTRITIVE: AND CALORIC VALUES 0F FOODS 117 Size of portion. N Value of portion. . Household P——~#~——~—A Food items. Grams. measure. Carb. Prot. Fat. Cal. Nut meat, Madison Health Food Co. . . . . 100 %c. 5.6 14.8 21.1 280 5.4 13.4 19.2 Nuts: Almonds . . . . . . 30 20 5.2 6.3 16.5 200 17.3 21.0 54.9 Beechnuts . . . . . 20 %c. 2.6 4.4 11.5 135 . 13.2 21.9 57.4 Brazil nuts . . . . . 30 4 2.0 5.0 20.0 215 6.7 16.7 66.7 Butternuts . . . . . 2O 12 0.7 5.6 12.2 140 3.5 27.9 61.2 Cashew nuts . . . . . 15 10 3.9 2.9 7.0 95 26.2 19.1 47.1 Cashew nut kernels, fried in cocoanut oil . . . . 15 8 2.0 4.3 7.9 100 13.4 28.7 52.4 Chestnuts, fresh . . . . 50 8 21.1 3.1 2.7 125 42.1 6.2 5.4 Chestnuts, dried . . . 35 8 26.0 3.7 2.5 185 74.2 10.7 7.0 Chestnuts, roasted . . . 50 20 17.7 2.6 2.3 240 35.4 5.2 4.5 Cocoanut, fresh . . . . 50 2%” sq. 14.0 2.9 25.0 300 27.9 5.7 50.6 Cocoanut, canned moist . 90 1 0. 34.1 4.0 37.3 505 37.9 4.4 41.4 Cocoanut, desiccated . . 45 §c. 21.0 1.9 18.5 265 44.5 4.3 41.0 Filberts (hazelnuts) . . . 35 % c. 4.5 5.5 22.9 255 13.0 15.6 65.3] Hickory nuts . . . . 35 % v. 4.0 5.4 23.6 260 11,4 15.4 67.4 Kola . . . . . . . 100 45.4 4.9 1.3 220 *45.4 4.9. 1 .3 Lichi nuts . . . . . 25 10 19.4 0.7 0.1 85 77.5 2.9 0.2 Macadamias, Hawaiian, raw 30 14 2.4 2.6 22.9 235 8.2 8.6 76.5 Macadamias, Hawaiian, fried in oil and salted . 30 14 2.4 2.6 23.5 240 8.2 8.6 78.5 Peanuts . . . . . . 60 %c. 14.6 15.5 23.3 340 24.4 25.8 38.6 Peanut butter . . . . 15 1 T. 2.6 4.4 7.0 95 17.1 29.3 46.5 Peanut butter, Heinz . . 15 1 T 1.7 318 7.5 90 11.0 25.0 50.0 Pecans . . . . . . 25 6 3.8 2.4 17.6 190 15.3 9.6 70.5 Pignolias . . . . . . 10 1 T. 0.7 3.4 4.9 60 *6.9 33.9 494 Pine nuts (pignolias) . . 10 1 T. 0.7 3.4 4.9 60 *6.9 33.9 49.4 Pine nuts (piniones) . . 10 1 T. 2.6 0.6 6.1 70 *26.2 6.5 60.7 Pine nuts (sabine) . . . 10 1 T. 0.8 2.8 5.4 65 *8.4 28.1 53.7 Pifion . . . . ». . . 10 1 T. 1.7 1.5 6.2 70 *17.3 14.6 61.9 118 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. 130 255 240 250 20 80 80 80 75 80 80 90 75 70 130 130 100 100 95 130 1070 12 15 N ~ -—-—’_—~ Value of portion. Household ”wA——* Food items. Grams. measure. Carb. Prot. Fat. Nuts: Pistachios . . . . . 20 5 c. 3.3 4.5 10.8 16.3 22 .3 54.0 Walnuts, California or Eng- lish . . . . . . . 35 6 4.6 6.4 22.5 , 13.0 18.4 64 ,4 Walnuts, black . . . . 35 6 4.1 9.7 19.7 11 .7 27 .6 56. 3 Walnuts, soft-shelled . . 35 6 4.7 5.8' 22.2 13.5 16.6 63 ,4 Nutrivoidbread . . . . . 13 1 s1. - 2.0 1.0 —~ 154 7.7 Oatmeal, uncooked . . . 20 % c. 13.5 3.2 1.4 67 . 5 16. 1 7 , 2 Oatmeal, Cere-Jel, Beech-Nut 20 4 t. 1.7 0.4 0.1 8.3 2.2 0.3 Oats: Crushed, Grandmother’s . 20 i c. 13.0 3.0 1.3 65.4 14.9 6.5 .Mother’s, Quaker . . .. 20 i c. 13.1 3.5 1.1 65.5 17.3 5.6 Quaker . . . . . . 20 1 c. 12.8 3.5 1.1 64.2 17.4 5.6 Quick, Quaker . . . . 20 i c. 13.0 3.5 1.2 64.8 17.4 5.8 Rolled, raw . . . . . 20 10. 13.3 3.3 1.5 66.3 16.7 7.3 Rolled, cooked . . . . 100 %c. so. 15.5 4.0 1.0 15.5 4.0 1.0 Rolled, Purity . . . . 20 i c. 12.2 3.2 1.2 61 .6 16. 3 6. 1 Oca, tubers . , . . . . 100 14.7 1.4 0.2 *14.7 1.4 0.2 Oils: Cod-liver . . , . . . l4 1 T. 0 0 14.0 0 0 100.0 Corn . . . . . . . 14 1 T. O 0 14.0 0 0 100.0 Cottolene . . , . . ll 1 T. 0 0 11.0 0 0 100.0 Cotton-seed . . . . . ll 1 T. 0 0 11.0 0 0 100.0 Mazola . . . . . . 10 1 T. 0 0 10.0 0 0 1000 Mineral . . . . . . 14 1 T. 0 0 0 0 0 0 Olive . . . . . . . 14 1 T. 0 0 14.0 0 0 100.0 Peanut . . . . . . 115 % c. — — 115.0 , — —- 100,0 Okra, fresh . . '. . . . 50 7, 2%” pod 2.0 0.8 0.1 *4.0 1.6 0,2 Okra, cooked . . . . . 100 § 0. (5 pods) 3.0 1.0 0.1 3.0 1.0 0.1 * Largely assimilable. ' 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC’ VALUES 0F FOODS 119 Food items. Okra, canned Oleomargarine Olive butter Olive oil . Olives, green Olives, Manzanilla, green, Heinz. . r . Olives, queen, green, Heinz Olives, ripe . Olives, ripe, Heinz . Onion extract, imitation, Burnett, A. P. . . Onion soup, cream of, Crosse & Blackwell Onion soup, Heinz . Onions, brown, seasoning . Onions, cooked . Onions, green Onions, fresh Onions, large, red skin Onions Spanish (large, yellow jacket)1 . Onions, Spanish3 Onions, Welsh Onions, white, raw Onions, white, cooked . Orach, mountain spinach . Orach, Peruvian, see Quinoa. Oranges . Oranges, Florida Oranges, Mandarin type, fresh, tangerine . . 1 Prior to season. Size of portion. Grams. 65 13 15 14 25 15 15 20 14 240 250 35 75 25 50 200 300 565 100 15 15.2 75 100 100 100 2 Serving: 2 slices, 95 grams. Household measure. § 0. 1 T. 1 T. 1 T. 5 5 3 5, 1” long 3 1 t. 1 c. 1 c. 1 onion 5 sm. 5 sm. 1, 2” diam. 1 onion 1 onion 1 onion2 1 onion 1 onion 2, 2” diam. Value of portion. * OMH om, ._. 'oaoo OINOOH‘IOIV OHIO \IQOPMW. HEQOOUDPO 05¢ Hm .—- [\D H 914531- N: H omuwohoh I-l mmqwow'oio N mywnow N bhoomhob bwbbop $9.59 HPHOHOD—lc >- O NGN‘OI O \l 1- ... thv-Iu: O :0qu eohb IX- oowbwhw omhb omen-18003: ezmbbwzo H IFP‘NDIPNW 994143 * “ 9° HOF‘Oi-‘O popa- ~11- ix: * 03 CD [010‘ MIN Q0 6505 * o: NNNN who HHr—IH o0 OPHH bw @oaa a co opoo ow mm cwmm aw so 0909 go ww HP 130 75 35 25 25 110 105 30 12 20 40 30 55 50 50 120 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. O r—-—~——“‘—~—— Value of portion. Household '———* _,—_.__‘_ Food items. Grams. measure. Carb. Prot. Fat. Cal. Oranges, Seville . . . . 100 1 sm. 11.4 0.8 0.2 55 11 .4 0 , 8 0.2 Oranges, Satsuma . . . . 100 2, 2” diam. 8.7 0.8 0.3 40 *8,7 0,8 03 Orange extract, Burnett, A. P. 5 1 t. 0 0 0 0 Orange juice, California . . 120 % c. 15.7 0.7 — 65 13.1 0.6 -- Orange juice, California, canned . . . . . . 120 %c 14.5 1.1 — 65 *12.1 0.9 — Orange juice, Florida . . . 120 %c 10.8 45 90 Orange juice, Mandarin type 120 —;:c 10.0 1.1 0.4 50 9.2 0.9 0.3 Orange marmalade . . . 25 1 T. 21.1 0.2 Trace 85 ' 84 . 5 0 . 6 0. 1 Orange marmalade, Crosse & ' Blackwell . . . . . 25 1 T. 17.5 0.1 — 70 *69.9 0.3 Trace Ovalline, A. P. . . . . . 9 1 T. 4.3 0.9 4.4 60 72. 1 14.3 7 .4 Oxtail soup, Campbell, A. P. . 140 % c. 11.9 5.5 2.4 95 ' 8,5 3,9 1.7 Oysters, canned . . . . 60 % c. 2.3 5.3 1.4 45 3.9 8.8 2.4 Oysters, large, “Lynnhaven” 135 6 (§ 0.) 5.0 8.3 1.6 70 ‘ 3.7 6.2 1.2 Oysters, medium, “Cape Cod” 110 6 (% c.) 4.0 6.8 1.3 55 3.7 6.2 1.2 Oysters, small, “Blue Point" 100 6 3.7 6.2 1.2 50 3.7 6.2 1.2 Oysters, solids, fresh . . . 120 % c. 4.0 7.2 1.6 60 3.3 6.0 1.3 Oyster soup, cream of, Crosse ‘ & Blackwell . . . . . 240 10. 10.3 3.6 5.5 110 . 4 . 3 l .5 2 . 3 Oyster soup, cream of, Heinz 240 1 c. 9.6 3.6 4.1 90 4 , O 1 .5 1 .7 Oyster—plant (salsify) . . . 100 2, 6" long 15.5 3.5 1.0 85 7 l5 .5 3 . 5 1 . 0 Oyster-plant, cooked . . . 80 % c. , 7.2 0.9 Trace 35 9.0 1.2 0.1 Pablum . . . . . . . 5 2 T. 3.5 0.7 0.1 20 70.2 15.0 3.0 Pai-tsai, Chinese cabbage . . 110 1 c. 2.6 1.5 0.1 20 2 .4 1 .4 0. 1 Pakchoi, see Chinese cabbage. Palmetto buds, see Palmetto cabbage. Palmetto cabbage, raw . . 100 % c 6.1 3.3 0.6 45 6,1 3.3 0.6 Palmetto cabbage, cooked . 100 .} 5.6 2.9 0.5 40 5.6 2.9 0.5 * Largely assimilable. I Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES OF FOODS 121 p Food items. Papaw, tropical, see Papaya. Papaw, fresh Papaya, fresh Papaya, Florida I Parmesan cheese Parmesan cheese, Formaggio . Parmesan cheese, Reggiano Parsley leaves, fresh Parsley, roots, Hamburg . Parsnip leaves Parsnips, boiled Parsnips, fresh . Patience dock Peaches, canned, see Fruits, canned. Peaches, fresh Peaches, Georgia Peaches, Maryland Peaches, North Carolina . Peaches, New Jersey Peaches, yellow halves, Battle Creek Food Co. . Peaches, yellow cling, Cellu, J uice-Pak Peaches, yellow cling, Cellu, packed in water . Peaches, Del Monte ' Peaches, dried Peach juice . Peanuts . Peanut butter Peanut butter, Heinz Peanut oil Size of portion. Grams. 50 100 100 OIUIUI 100 25 80 120 25 150 150 150 150 150 140 140 140 140 50 120 60 15 15 115 Household measure. 1, 4” long §, 5” diam. 1L, 5” diam. 2 t. grated 2 t. 2 t. It. are. “10‘ O . diced Mn 0 W O 1 med. 1 med. 1 med. 1 med. 1 med. 2 halves 2 halves 2 halves 2 halves 3, 1%” diam. C. nap- 30 1 T. l T. %c. Carb. 16.8 HH {O‘DOO OOOO OEH®®8 .69 GHQ 00 r—IM 61-: 90 HH oooopo oowm—w—u—ua bbwbmhmwbomqiow we: too- lama: one [0 to ..p. N) '0!“ b—‘I—l 0H0! OOOUICHOfiN C 31 . 50 45 4O 20 20 20 45 70 60 60 55 55 45 35 55 130 160 65 340 95 90 1070 122 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Food items. Pears, canned, see Fruits, canned. Pears, Bartlett, fresh Pears, Bartlett, Battle Creek Food Co. Pears, Bartlett, Cellu, Juice- Pak . . . Pears, Bartlett, Cellu, packed in water Pears, Del Monte Pears, dried Peas, black-eyed, see Cowpeas. Peas, very young, raw Peas, sugar, green . Peas, green, medium Peas, green . Peas, green, very old Peas, marrowfat Peas, “petits pois” Peas, green, cooked Peas, very young, canned Peas, young, canned Peas, green, Battle Creek Food Co. . . . . . . . Peas, strained, Beech-nut . Peas, strained, Gerber Peas, strained, Heinz Peas, strained, Larsen . Peas, strained, Pixie Peas, dried . Pea meal \Pea soup, Campbell, A. P. * Largely assimilable. A blank space indicates lack of data. Size of portion. Grams. 150 100 100 100 100 75 75 75 75 75 75 80 75 70 70 70 70 25 25 15 25 25 100 100 140 Household measure. 1, 3” long 2 halves 2 halves 2 halves 2 halves 4 salt- “I... a... an»- up n...- sob- up mu ’3 c: o o o o o o O my- 0 4t. 4t. 1T. 4t. Carb. Prot. Fat. Cal. Value of portion. 12.5 0.6 0.6 60 *8.3 0.4 0.4 6.4 0.2 0.1 30 6.4 0.2 0.1 11.0 0.2 - 45 11.0 0.2 — 6.0 0.3 0.2 30 6.0 0.3 0.2 20.0 0.4 0.3 85 20.0 0.4 0.3 54.7 2.1 — 225 72.9 2.8 —— 7.5' 4.2 0.2 40 10.0 5.5 0.3 9.0 2.5 0.3 50 *12.1 3.4 0.4 10.5 4.8 0.3 65 14.0 6.5 0.4 11.4 5.3 0.4 70 *15.2 7.0 0.5 19.5 6.0 0.3 105 26.0 8.0 0.4 8.8 5.3 — 60 11.0 6.7 — 5.2 2.5 —‘ 30 7.0 3.4 — 10.2 4.7 2.4 85 14.6 6.7 3.4 6.0 2.5 0.1 35 *8.6 3.6 0.2 7.8 3.2 0.1 55 11.2 4.6 0.2 7.0 2.4 0.1 40 10.0 3.4 0.1 2.1 0.9 0.1 13 8.3 3.5 0.3 2.3 1.1 0.1 15 9.0 4.3 0.4 0.8 0.1 Trace 4 5.2 0.9 0.1 1.4 1.0 0.1 10 *5.4 3.8 0.4 2.5 1.2 Trace 15 9.9 4.6 0.1 57.5 24.6 1.0 345 *57.5 24.6 1.0 28.0 35.9 17.5 390 28.0 35.9 17.5 17.4 6.7 2.2 120 12.4 4.8 1.6 1 Gross fat removed. A negligible quantity is designated by ———. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 123 Food items. Pea soup, cream of, Heinz Peanut meal Peanut meal, high grade Peanut meal, med. grade . Pecans Pep, Kellogg Peppers, sweet, green . Peppers, Neapolitan Peppers, red, fresh . Peppers, green, dried Peppers, red, dried Pepper-pot soup, Campbell, A. P.. . . . . . . Pepper-pot soup, Heinz Perch, yellow Persimmons, American Persimmons, Japanese Pet milk, evaporated Pettijahn, The New, Quaker ‘ Petty rice, see Quinoa. Pheasant Pickerel (pike) . Pickled tripe Pickles, sour, Heinz Pickles, sweet, Heinz Pickles, sweet mustard, Heinz Pidan (Chinese preserved egg) Pignolias Pike (pickerel) . Pillsbury: ‘ Best flour Size of portion. Grams. 240 100 100 100 25 30 25 25 25 140 240 230 50 100 , 15 20 230 230 115 20 20 25 100 10 230 100 Household measure. 1 c . 1 T. % lb. Carb. 16.8 7.0 6.7 *6. 21. 21. 23. 23. 3. 15. 23. 77. m _ . 959w9°oonoxHu>H comm ouOHHOQIpHoHHwooOON-iq q N 9 .. wmmmooue 75.0 *75,0 Value of portion. Prot. 6.0 NJ OI ##Cflc‘mm NODtDMrb-nhOOHH H b—l th MNt—Ipmcn H 000°00’00“er mHmHoxbzxx'oLsi-n ooczwuoooo'oous'qowmoap meormwbowénooiomdoupzowcommo Fat. b—AI-l “\IdOPt-BED \II—l \IihmbxrmooHv-‘mtoaouaaoooucno‘cncnom Pi EH poquopong—‘wwm upmoooooo HACDNPPIFNIFWWWHON I-l r—‘H pk HH ob muebmuoomwr—nwn—nowo‘nmo Cal. 185 335 365 360 190 115 11 20 20 115 100 196 , 65 90 20 60 335 190 120 30 25 285 60 190 365 124 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. P r..____4_ H Value of portion. Household W¥¥—_fi_ Food items. Grams. measure. Carb. Prot. Fat. Cal. Pillsbury: Cornmeal, White . . . 100 % c 78. 3 8.3 1.1 365 *78. 3 8.3 1.1 Cornmeal, yellow . . . 100 % c 78. 7 8.3 1.3 370 *78 7 8.3 1.3 Farina . . . . . . 20 2 T. 14. 9 2.1 0.1 70 _ *74 6 10.5 0.4 Hominy Grits . . . . 50 % c 39.0 4.4 0.3 180 77.9 8.8 0.6 Pancake flour . . . . 100 % c 76.0 7.9 1.2 355 *76.0 7.9 1.2 Rye flour, light . . . . 100 1 c. 78.7 9.9 1.4 375 *78.7 9.9 1.4 Rye, flour, medium . . . 90 1 c. 68.9 9.4 1.3 335 *76.6 10.4 15 Rye, flour, dark . . . . 100 1% c 70.6 15.4 2.6 365 *70.6 15.4 2.6 Sno Sheen cake flour . . 100 % c l78.5 7.8 ' 1.1 365 *785 7.8 1.1 Wheat bran . . . . . 2 1 T. — —' — '— 57.5 16.5 4.6 Whole-wheat flour . . . 100 % c. 70.8 13.4 ‘ 2.0 365 *70.8 13.4 2.0 Pilot Bread . . . . . . 25 1 cracker 18.6 2.8 1.3 100 74.2 11.1 5.0 Pimento (cheddar) cheese . . 20 1 cu. in. 3.2 6.4 75 16.0 32.2 Pimento cheese, Kraft . . 30 1” 31. 51$ loaf 6.6 9.1 110 22.0 30.5 Pimentos, canned . . . . 11 1 t. 0.8 0.1 Trace 4 6.8 0.9 0.3 Pine nuts (pignolias) . . . 10 1 T. 0.7 3.4 4.9 60 *6.9 33.9 49.4 Pine nuts (piniones) . . . 10 1 T. 2.6 0.6 6.0 70 *262 6.5 607 Pine nuts (sabine) . . . . 10 1 T. 0.8 2.8 5.4 65 *8 .4 28. 1 53.7 Pineapple, fresh . . . . 150 1 c. diced 13.9 0.6 0.5 65 *9.3 0.4 0.3 Pineapple, Florida . . . . 150 1 c. diced 19.5 0.6 0.3 85 13.0 0.4 0.2 Pineapple, canned, see Fruits, canned. Pineapple,canned,heavy syrup 150 2 31. 54.6 0.6 1.1 235 36.4, 0.4 0.7 Pineapple, Battle Creek Food Co. . . . . . . . 150 2 51. 16.1 0.5 — 70 10.7 0.3 Trace Pineapple, sliced, Cellu, Juice- Pak . . . . . . 150 2 51. 22.5 0.4 — 95 15.0 0.3 —— Pineapple, sliced, Cellu packed in water . . . 150 2 SI. 18.0 0.4 — 90 ' 12.0 0.3 -— Pineapple, Del Monte . . . 150 2 SI. 37.5 0.6 1.1 165 25.0 0.4. 0.7 * Largely assimilable. I Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —-. TABLE OF NUTRITIVE AND CALORIC p Food items. Pine apple extract,Burnett,A.P. Pineapple juice . Pineapple juice, Battle Creek Food Co. . . . . Pineapple juice, Del Monte Pineapple juice, natural, canned, Hawaiian Pifion Pisang or banana flour Pistachios Pistachio extract, Burnett, A.P. imit ation , Pixie Strained Foods, see page 167. Plantain (baking banana) Plover egg, whole Plums Plums, Damson Plums, fresh prune Size of portion. Grams. Pineapple, Hawaiian, canned .. 150 6 120 120 120 120 10 100 20 100 25 50 50 50 Plums, canned, see Fruits, canned. Plums, prune, Cellu, packed in water . Plum pudding, Crosse & Black- well . . . . . . . Plum pudding, Heinz . Poi, Hawaiian1 . Poi, Hawaiian? . . . ., Pokeberry, fresh Pollock Pomegranates Pompano Pont l’Evéque cheese . 100 90 90 100 100 100 230 155 230 20 1 83 per cent water, as eaten. Household measure. 2 SI. 1t. ulu C. NIH O M»- n It. 1 air. 2, 2%” long 4 med. 2 med. 3 oz. 3 oz. 111 I! 111 17 X 1 X 7 VALUES 0F FOODS 125 Value of portion. Carb. Prot. Fat. Cal. 34.3 0.6 0.6 150 *22.8 0.4 0.4 2.8 0 0 12 47.0 0 0 15.4 0.4 0.4 70 12.8 0.3 0.3 12.8 0.4 -— 55 10.7 0.3 Trace 16.8 0.4 0 70 14.0 0.3 0 15.9 0.4 0.4 70 *13.3 0.3 0.3 1.7 1.5 6.2 70 *17.3 14.6 61.9 72.5 3.5 0.8 320 72.5 3.5 0.8 3.3 4.5 10.8 130 16.3 22.3 54.0 0 0 0 0 32.0 1.5 0.4 140 32.0 1.5 0.4 — 2.7 2.9 40 — 10.7 , 11.7 4.2 0.4 0.1 20 *8,3 0.7 0.2 4.4 20 *8.7 6.7 0.5 0.1 30 *13.3 0.9 0.2 9.0 0.5 0.1 40 9.0 0,5 0.1 46.9 3.9 7.3 275 52.1 4.3 8.1 29.7 4.1 12.6 255 33.0 4.5 14.0 15.0 0.9 0.1 75 15.0 0.9 0.1 28.6 0.3 0.1 120 *28.6 0.3 0.1 3.7 2.6 0.4 30 3.7 2.6 0.4 49.7 1.8 220 21.6 0.8 26.0 2.3 2.5 140 *16.8 1.5 1.6 43.2 17.3 340 18.8 7.5 1.3 4.1 5.0 70 *67 20,3 25.0 2 69 per cent water, as prepared. 126 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. P ~—,___- Value of portion. Household ——~“—‘—— —~ Food items. Grams. measure. Carb. Prot. Fat. Cal. Pout l’Eveque cheese, Ameri- can . . . . . . . 20 1%” x 1" x ’2‘” 5.0 5.9 75 _ 25.2 293 Pop corn . . . . . . 15 %c. 11.8 1.6 0.8 60 78.7 10.7 5.0 Porgy . . . . . . . 230 % lb. 42.8 11.7 285 . 18. 6 5. 1 Pork, fresh: Brains . . . . . . 115 i lb. 13.5 11.9 165 11.7 10.3 Chops, loin, lean . . . 230 g lb. 46.7 43.7 600 ’ 20.3 19.0 Chops, loin, medium . . 230 2Y % lb 38.2 69.2 800 16.6 30.1 Chuck ribs and shoulder 230 1; lb. 39.8 71.5 830 17.3 31.1 Ham. lean . . . . . 230 % lb. 57.5 33.1 545 > 25.0 14.4 Ham, medium . . . . 230 «} lb. 35.2 66.5 770 15.3 28.9 Heart . . . . . . . 115 5 lb. 19.7 7.2 150 17.1 6.3 Kidney . . . . . . 115 ilb. 0.8 17.8 5.6 130 0.7 15.5 4.8 Liver . . . . . . . 230 % lb. 3.2 49.2 10.4 310 1.4 21.4 4.5 Lungs . . . . . . . 115 ilb. 13.7 4.6 100 11 .9 4 .0 Middle cuts . . . . . 230 51b. 36.1 83.5 925 15.7 36.3 Side . . . . . . . 230 k lb. 20.9 127.2 1270 9.1 55.3 Shoulder . . . . . . 230 5 lb. 30.6 87.7 940 13.3 34.2 Tenderloin . . . . . 230 l lb. 43.5 29.9 455 18.9 13.0 Pork, cooked: Bacon, back, pea-mealed, fried . . . . . . 60 § lb. 16.2 2.8 90 27.1 4.6 Bacon, breakfast, broiled crisp . . . . . 20 4 str.Y 7” long 7.2 9.1 115 35.8 45.6 IBaked or boiled ham . . 115 % lb. 30.3 5.7 175 26.4 4.9 IBroiled ham . . . . 115 % lb. 33.0 5.0 180 28.7 4.3 Deviled ham . . . . . 20 1 T. 3.8 6.8 80 19.0 34.1 IPork chop, broiled . . . 115 % lb. 32.9 8.3 215 28.6 7.2 IPork, roast leg of . . . 115 % lb. 38.4 5.2 205 33.4 4.5 Pork, roast, cold . . . 115 % lb. 37.5 22.6 365 32.6 19.7 tPork, roast loin of . . . 115 % lb. 34.1 6.4 200 29.7 5.6 * Largely assimilable. I Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 127 Size of portion. Value of bortion. P Household ”Eh“ Food items. Grams. measure. Carb. Prot. Fat. Ca]. ‘ Pork, cooked: Smoked ham, parboiled and baked . . . . . . 115 %1b. 32.2 4.4 175 28.0 3.8 Pork, miscellaneous: Bacon, smoked . . . . 80 4 str. 8%” long 8.4 51.8 515 ' 10.5 64.8 Dry-salted backs . . . 115 %lb. 8.9 83.6 815 ' 7.7 72.7 , Dry-salted bellies . . . 115 1 lb. 9.7 83.0 810 8.4 72.2 Fat, salt . . . . . . 115 Nb. 2.2 99.1 930 1.9 86.2 Pigs' tongue, pickled . . 115 %lb. 20.4 22.8 295 17.7 19.8 Sausage . . . . . . 35 2, 3%” long 0.4 4.5 15.5 165 1 1 13.0 44.2 Sausage: Pork and beef chopped to— gether . , . . . 60 %lb. 11.6 14.5 180 19.4 24.1 Shoulder, smoked, medium fat . . . . . . . 230 §lb. 36.6 74.8 845 15.9 32.5 Smoked ham, lean . . . 230 4} lb. 45.5 47.8 630 19.8 20 9 Smoked ham, medium fat . 230 1* lb. 37.5 89.2 995 16.3 38.8 Port du Salut cheese . . . 25 112:” x 1” x %” 5.3 6.3 80 21.2 25.2 Post: Bran, whole . . . . . 2 1 T. — — — — 66.6 13.9 3.0 Bran Flakes . . . . . 15 %c. 11.2 1.8 0.3 55 74.6 12.0 1.8 Grape-Nuts . . . . . 30 %c. 24.9 3.2 0.2 115 83.2 10.6 0.6 Grape-Nuts Flakes . . . 30 1 c. 23.2 3.5 0.4 115 77.3 11.7 1.2 Post Toasties . . . . 30 1 c. 25.6 2.8 0.1 115 85.5 7.1 0.2 Postum Cereal . . . . .2 1 t. 1.4 0.3 0.1 7 68.8 12.3 2.7 Postum, Instant . . . . 2 1 t. 1.7 0.1 0 6 82.3 6.6 0 Potatoes, sweet, raw . . . 150 1, 6” x 1%” 39.2 2.7 1.1 180 *26.1 1.8 0.7 Potatoes, sweet, baked . . 100 % lg. 32.2 2.1 0.8 150 32.2 2.1 0.8 Potatoes, sweet, cooked . . 100 1 med. 42.1 3.0 2.1 215 42.1 3.0 2.1 Potatoes, sweet, canned . . 75 2 sm. 31.1 1.4 0.3 135 41.4 1.9 0.4 Potatoes, white, raw . . . 100 1 med. . 18.0 2.2 0.1 85 *18.0 2.2 0.1 Potatoes, white, baked . . 150 1 med. 38.1 4.6 0.1 175 25.4 3.1 0.1 Potatoes, white, boiled . . 150 1 med. 31.4 3.8 0.2 145 20.9 2.5 0.1 128 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. p Food items. Grams. Potatoes, White, desiccated . 100 Potato chips . . . . . 3Q Potato flour . . . . . 100 Powdered milk, skim, see milk, powdered. Preserves, jellies, Heinz . . 12 Pretzels . . . . . . . 25 Pretzel sticks, Sunshine . . 21 Pretzels, Teeny Twist, Sunshine 28 Pretzolettés, N. B. C. . . . 2O Primost cheese, Mysost . . 30 Printanier soup, Campbell, A.P. 140 Protein milk, powdered, Mer— rel—Soule . . . . . . 8 Prunes, fresh . . . V . . 50 Prunes, dried, cooked . . . 100. Prunes, canned . . . . . 100 Prunes, dried . . . . . 100 Prunes, strained, Beech-Nut . 25 Prunes, strained, Gerber . . 25 Prunes, strained, Heinz . . 15 Prunes, strained, Larsen . . 25 Prunes, strained, Pixie . . 25 Prune juice . . . . . . 120 Prune meat . . . . . . 100 Puffed corn . . . . . . 23 Pufied Rice, Quaker . . . 15 Pufled Wheat, Quaker . . . 15 Pumpkin, raw . . . . . 120 * Largely assimilable. A blank space indicates lack of data. %___ Household measure. 1%c. §c.. 1 t. 6 med. :Ec. 4% c. 1.2 1 oz. 1 T. 2 med. 4 med. 8 large 5 t. 5 t. 1 T. 5t. sol..- O NIH 0 Value of portion. . .4 80.9 8.5 0.4 14.0 2.0 11.9 46.7 68 39,8 83.0 0.5 0.1 83.0 0.5 0.1 7.7 — — 64.0 — — 18.2 2.4 1.0 72.8 9.7 3.9 15.0 1.8 0.8 73.0 8.8 3.9 20.9 2.5 1.1 73.0 8.9 3.9 15.9 1.7 0.8 79.6 8.7 3.8 4.2 10.3 14.0 34.5 1.4 8.5 — 1.0 6.1 — 1.8 3.0 3.2 *23.0 27.0 27.0 6.7 0.6 0.1 *13.3 0.9 0.2 29.3 0.8 — 29.3 0.8 — 22.3 0.5 0.1 22.3 0.5 0.1 73.0 2.1 — 73.0 2.1 7.2 Trace Trace *28.9 0.1 0.2 8.8 0.3 0.2 *35.3 1.1 0.6 4.1. 0.1 Trace *27.5 1.1 0.2 5.6 0.3 0.1 *22.4 1.1 0.3 5.9 0.2 Trace *23.7 0.9 0.1 34.6 1.0 0 28.8 0.8 0 21.5 1.2 — 21.5 1.2 Trace 19.4 2.2 0.1 84.3 9.6 0.4 13.6 0.9 0.1 90.5 6.2 0.4 11.5 2.4 0.2 76.7 16.2 1.5 4.8 1.2 0.1 *4.0 1.0 0.1 I Gross fat removed. A negligible quantity is designated by —. 30 95 80 105 80 115 35 30 125 95 310 30 40 15 25 25 145 95 90 60 60 25 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 129 Size of portion. —~ Value of portion. Household F————‘_——“- p Food items. Grams. measure. Carb. Prot. Fat. Cal. Pumpkin, canned . . . . 125 % c. 8.4 1.0 0.3 40 6.7 0.8 0.2 Puréed foods, see page 168. Purity oats, rolled . . . . 40 % c. 24.4 6.5 2.4 160 61.1 16.3 6.1 Purslane . . . . . . 100 2.5 1.6 6.4 20 *2.5 1.6 6.4 Quail . . . . . . . 100 1 whole 24.0 6.4 160 24.0 6.4 Quail, broiled . . . . . 100 1 whole 22.0 6.0 145 22.0 6.0 Quaker: Barley, Scotch pearled . . 30 3 T. 23.6 2.8 0.2 100 78.8 9.4 0.7 Buckwheat, corn and wheat flour, Aunt Jemima. . . 100 fi‘; 0. 69.8 11.2 1.9 350 69.8 11.2 1.9 Cornmeal, white . . . 100 % c. 76.9 9.2 1.0 360 76.9 9.2 1.0 Cornmeal, yellow . . . 100 i c. 77.5 8.8 0.7 360 77.5 8.8 0.7 Crackles . . . . . . 30 1 c. 23.9 3.7 0.3 115 79.7 12.2 1.0 Farina . . . . . . 20 2 T. 15.2 2.1 0.2 65 76.0 10.5 0.8 Hominy Grits . . . . 50 % c. 38.4 4.7 0.2 180 . 76.8 9.4 0.4 Hominy. pearl . . . . 50 i c. 38.6 4.6 0.5 180 77.2 9.1 1.0 Macaroni, milk . . . . ' 75 10. 54.2 9.9 0.2 265 72.3 15.8 0.3 Mother’s Oats . . . . 20 i c. 13.1 3.5 1.1 80 . 65.5 17.3 5.6 Muffets . . . . . . 30 1 22.9 3.6 0.7 115 76.2 ' 12.0 2.2 Noodles. egg . . . . . 60 1c. 44.0 8.2 1.9 230 73.4 13.6 3.1 Oats . . . . . . . 20 }c 12.8 3.5 1.1 75 04.2 17.4 5.6 Pancake flour, Aunt Jemima 100 % c. 73.2 9.5 1.3 350 73.2 9.5 1.3 Pettijohn, The New . . 20 2 T. 13.8 2.6 0.4 60 69.2 11.8 2.1 Quick Oats . . . . . 20 ‘3 c. 13.0 3.5 1.2 80 64.8 17.4 5.8 Rice. Pulled . . . . . 15 1 c. 13.6 0.9 0.1 60 90.5 6.2 0.4 Spaghetti, milk . . . . 60 2 oz. 43 .4 9.5 0.2 220 72.3 15.8 0.3 Wheat. Puffed . . . . 15 1 c. 11.5 2.4 0.2 60 76.7 16.2 1.5 Quince juice . . . . . 120 % c. 10.9 0.4 — 45 *9.1 0.3 Quinces, fresh . . . . . 240 1, 3” x 2%” 33.4 0.7 0.2 140 13.9 0.3 0.1 9 130 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. Q ,—_,~___ Value of portion. Household ~———#¥fi—— Food items. Grams. measure. Carb. Prot. Fat. Cal. Quinoa, dry seed . . . . 100 58. 6 . 22.8 5.7 385 *58. 6 22.8 5.7 Quinoa flour, “petty rice" . 100 % c 60.0 19.0 5.0 370 ' ' *60. 0 19.0 5.0 Quinoa, leafy shoots . . . 100 2.4 0.2 10 ‘ 2.4 0.2 IRabbit, front quarter, boiled 100 27.5 1.0 120 27.5 1.0 ’iRabbit, hind quarter, boiled 100 28.9 1.1 130 28 . 9 1 . l IRabbit, front quarter, broiled 100 30.1 4.3 165 30. 1 4.3 IRabbit, hind quarter, broiled 100 31.0 2.4 150 31 ,0 2 . 4 Radishes . . . . . . 50 6 med. 1.7 0.7 0.1 11 ' *3.5 1.3 0.1 Raisins, Muscat, dried (seeded) 75 % c. 57.1 2.0 2.5 265 76.1 2.6 3.3 Raisins, Sultana or Thompson seedless, dried . . . . 60 %c. 48.5 1.6 0.1 205 80.8 2.6 0.2 Ralston, wheat cereal . . . 30 i c. 21.6 4.3 0.6 110 72.0 14.2 2.0 Ralston Wheat Oata . . . 30 i c. 20.8 4.2 1.7 120 69.3 14.0 6.0 Raspberries, black . . . . 75 =30. 7.3 1.3 0.8 45 *9 . 7 1 .7 1 .0 Raspberries, canned, see Fruits, canned. Raspberries, red . . . . 75 %c. 7.3 0.8 0.4 35 *9.7 1.0 0.6 Raspberries, black, Cellu, packed 1n water . . . 140 % c. 12.6 1.5 1.5 70 9.0 1 . 1 1 . 1 Raspberries, red, Cellu. packed in water . . . 140 %c. 9.8 1.2 1.3 55 7.0 0.8 0.9 ' Raspberries, Del Monte . . 140 g c 39.2 0.8 0 165 28.0 0.6 O Raspberries, dried . . . . 40 %c 32.1 2.9 0.7 150 80.2 7.3 1.8 Raspberry, black, juice . . ' 120 %c 12.8 0.2 — 55 10.7 0.2 Raspberry, red, juice . . . 120 %c. 10.0 0.5 — 45 8.3 0.4 — Raspberry extract, Burnett, AP. 61t 2.8 0 0 12 47.0 0 0 Recolac (Mead) . . . . 30 4 T. 15.7 4.8 8.1 160 52.3 ' 16.0 27.0 Red banana . . . . . 140 1 32.0 1.8 1.1 150 22 . 7 1 .3 0 . 8 Red cabbage . . . . . 60 %c. 3.5 1.1 0.1 20 5.8 1.8 0. 2 f" Largely assimilable. Gross fat removed. A blank space indicates lack of data. A negligible quant t '<' is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 131 Food items. Red grouper. Red kidney beans, canned Red snapper Reindeer milk cheese Relish, India, Heinz Rhubarb, raw Rhubarb, cooked without sugar Rice, hulled Rice, natural brown, White House Rice, polished Rice, white, White House Rice, boiled . Rice Flakes, Heinz . Rice Flakes, White House Rice flour Rice Krispz'es, Kellogg Rice, Puffed, Quaker Ricena, White House Rippled wheat, Loose-Wiles Robinson’s Patent Barley Robinson’s Patent Groats Roe, shad Rolled Oats, raw Rolled Oats, cooked Rolls, all analyses . Rolls, plain . Rolls, French Rolls, Vienna Rolls, water Grams. 230 250 230 30 25 90 100 20 20 20 20 100 30 30 100 35 15 20 10 140 20 120 50 50 40 50 40 Size of portion. Household measure. % lb. 10. 1 oz. 1 T. 1 c. diced BIN C. 1 heaping T. 1 heaping T. - 1 heaping T. 1 heaping T. 730. 1c. 10. §c. lc. lo. 1 heaping T. 1 biscuit 1 T. 1T. 1,411,” x 2%” 1 1 1 * \u-n VX- * * \1 \1 xx 00 . . 630302me N-IcnwxlwooqpomwwammhwomwwHo-mhwoo Carb. H» 906: men * * N) GOINNNNOOQWO ooipionmwbboo HKIH 016:0! alt-‘0.) *77.4 16.2 81.0 22.5 22.5 23.1 77.0 .3393 MP choHoowca OONIOOQOWOOOW aa-z Han- esaeaeesggx Value of portion. ’11 g: ev- bhikih§a5=Hwainm®h~ r—m to as... mooooooowuwwoopu fII-IOOOOOOPJT‘oc“, . wpibp'mmbu-Ioopklw'o bafiwfibumwuquawheHbandwwmoummwdopwwewwpqw OOOOOON’O meander-Hoar ._] .., ' g (D 'onioi—nouotoI-n-IHmmwmmwomOHmmemeHHHoa: H NNH . H wrumumn—nunuphmb-IHKIHmalachippaoooooocczawo Cal. 195 265 205 155 30 20 15 75 70 70 75 110 105 115 370 135 60 70 4O 35 35 185 105 155 165 115 145 115‘ 132 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS R Food items. . Grams. Romaine . . . . . . 50 Romano cheese (Pecorino): . 30 Root beer . . . . . . 230 Roquefort cheese . . . . . 15 Roquette (Rocket salad) V . . 100 Rose extract, Burnett, A.P. . 5 Royal: Baking powder . . Gelatin aspic . , . . >142 Gelatin dessert . . . . 90 ' Chocolate pudding . . . 128 Vanilla pudding . . . . 78 Runko, with malt . . . . 15 Russian turnips . . . . 120 Rutabagas (Swedish turnips), fresh . . . . . . . 120 Rye bread . . . . . . 25 Rye bread, black . . . . 30 Rye bread, Jewish . . . . 30 Rye bread, whole . . . . 30 Rye, Whole grain . . . . 30 Rye, cream of . . . . . 50 Rye, flaked . . . . . . 30 Rye flour . . . . . . 100 Rye meal . . . . . . -130 Ry-Krisp, Ralston . . . . 6 Salad cream, Heinz . . . 20 Salad dressing, French . . 11' Salmon. whole . . . . . 230 * Largely assimilable. A blank space indicates lack of data. Size of portion. Household measure. .5 leaves 1 oz. 1 c. I/ 1” 1v 1 xi x27 1t. 1 pkg. 1 pkg, 6 serv. 4% oz. pkg. 2% oz. pkg. 1T. Mn 0. Value of portion. Carl). Prot. Fat. Cal. 1.5 0.5 — 8 3.0 1.0 —— 9.3 8.3 115 31.2 27.7 18.4 —- — 75 8.0 — — 0.3 3.4 4.4 55 *1.8 22.6 29.5 0.3 0.7 0.4 110 *0.3 0.7 0,4 0 0 0 0 37.2 0 0 25.8 9.6 0 140 18.1 6.7 0 82.0 8.0 0 360 91.0 8.8 0 100.0 12.8 10.3 560 78.1 10.0 8.0 72.5 0 0 295 90.0 0 0 12.6 0.6 0.4 60 83.7 3.8 2.6 8.7 1.3 0.1 40 ="7.3 1.1 0.1 8.7 1.3 0.1 40 *7.3 1.1 0.1 13.3 2.3 0.2 65 53.2 9.0 0.6 14.7 2.9 0.2 75 48.9 9.6 0.6 15.6 2.7 0.3 80 52.0 9.1 1.1 11.4 3.6 0.2 65 34.7 11.9 0.6 21.2 3.2 0.5 105 *70.8 10.6 1.7 35.9 6.0 0.8 180 71.8 12.0 1.6 22.7 3.0 0.4 110 *758 10.0 1.4 78.7 6.8 0.9 360 78.7 6.8 0.9 93.0 17.7 2.6 465 71.5 13.6 2.0 3.7 0.8 0.1 20 *61.9 13.1 2.0 2.0 0.4 5.6 60 10.0 2.0 28.0 — -- 6.6 60 —— —— 60.0 50.6 29.4 480 22.0 12.8 I Gross fat removed. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC’ VALUES 0F FOODS 133 Size of portion. —— Value of portion. 8 Household ~—————y———»——~ Food items. Grams. measure. Carb. Prot. Fat. Cal. Salmon, dressed . . . . 230 % lb. 31.7 18.6 300 13 .8 8. 1 ISalmon, boiled . . . . 1.15 .1, lb. 29.5 1.4 135 25.7 1.2 Salmon, cooked . . . . 115 % lb. 6.2 22.7 11.7 225 5.4 19.7 10.2 Salmon, canned . . . . 100 % c. 21.8 12.1 200 21 .8 12. 1 Salmon, canned, Atlantic . . 100 % c. 21.1 12.5 200 21 . 1 12.5 Salmon, canned, Chinook . . 100 % c. . 17.7 15.7 220 17.7 15.7 Salmon. canned, Chum . . 100 % c. 20.7 6.7 150 20.7 6. 7 Salmon, canned, Coho . . 100 % c. 21.1 8.5 165 _ 21 . 1 8.5 Salmon, canned, Pink . . . 100 % c. .. » 21.4 7.0 155 21.4 7.0 Salmon, canned, Sockeye . . 100 % c. 20.8 11.2 190 20.8 11.2 Salmon, canned, steelhead trout . . . . . . . 100 %c. 21.3 9.0 170 21 .3 9. 0 Salsify, cooked . . . . . 80 %c. 7.2 0.9 Trace 35 9 .0 1 .2 0. 1 Salsify, vegetable oyster . . 100 ’ 2, 6” long 15.5 3.5 1.0 85 15.5 3.5 1.0 Samp, coarse hominy . . . _ 50 i- c. 39.7 4.2 0.3 185 79.4 8.3 05 Sandwich spread, Heinz . . 20 1 T. 3.4 0.3 6.4 75 17 .0 1 .5 32.0 Sap Sago cheese . . . . 5 1 t. grated 2.1 0.1 10 41 . 7 2.0 Sapodilla . . . . . . 50 1 sm. 9.7 0.3 0.7 50 19.4 0.6 1.4 Sardines in oil (American) . 5O 4, 2%” long 9.6 12.8 160 19.2 25,5 Sardines in oil (French) . . 75 3, 3%” long 18.6 9.5 165 24.8 12.7 Sardines in tomato sauce ‘ (American) . . . . . 95 1, 5” long 17.2 5.3 120 18.1 5.6 Sauce, Chili, Heinz . . . 20 1 T. 5.2 0.5 0.2 25 26.0 2.5 0.8 Sauce, cranberry . . . . 100 % c. 44.6 0.2 0.3 185 44.6 0.2 0.3 Sauce, Hollandaise . . . 40 2 T. — 0.2 3.0 30 — 0.5 7.0 Sauerkraut, fresh . . . . 80 % c. 3.0 1.4 0.4 20 3.8 1.7 0,5 Sauerkraut, cooked . . . 100 % c. 3.5 1.5 0.4 25 ’ 3.5 1.5 0.4 Sauerkraut juice . . . . 120 % c. 0.8 — — 3 0.7 —— — Sausages: . Bologna . . . . . . 75 6 31. 0.2 14.0 13.2 180 0.3 18.7 17.6 Deerfoot Farm, cooked . . 115 % lb. — 22.9 62.3 670 Trace 19.9 54.2 134 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. s A —-\ Value of portion. Household W—H ‘ Food items. Grams. measure. Carb. Prot. Fat. Cal. Sausages: Farmer . . . . . . 115 %1b. 33.4 48.3 585 29.0 42.0 Frankfort (Frankfurter) . 120 2, 7” x %” 1.3 23.5 22.3 310 1.1 19.6 18.6 Pork . . . . . . . 35 23%" long 0.4 4.6 15.5 165 1.1 13.0 44.2 Pork and beef chopped to- gether. . . . . . 60 %]b. 11.6 14.5 180 19.4 24.1 Summer . . . . . . 60 §lb. 15.6 26.7 310 26.0 44.5 Savoys (cabbage) . . . . 120 10. 7.2 4.0 0.8 55 6.0 3.3 0.7 Scallions, bulbs . . . . 12 4am. 2.1 0.1 Trace 9 17.3 1.2 0.2 Scallops,fresh. . . . . 100 103111. (%c.) 3.4 14.8 0.1 75 3.4 14.8 0.1 Sealloszresh. . . . . 175 10med.(%c.) 5.9 25.9 0.2 130 3.4 14.8 0.1 Scallops, fresh. . . . . 220 61g. (10.) 7.4 32.5 0.2 165 3.4 148 0.1 Schmierk‘ase . . . . . 50 %c. 14.0 4.5 100 28.0 9.0 Scotch broth, Heinz . . . 240 10. 9.6 6.2 7.4 135 . . ‘ 4,0 2.6 3.1 Screw bean (Mesquite), dried . 100 77.1 12.2 2.5 390 77.1 12.2 25 Sea-kaleJaW . . . . . 100 1%0. - 3.8 1.4 . 0.4 25 3.8 1.4 0.4 Sea-kale,cooked . . . . 100 %c. 0.3 0.4 0.1 4 *0.3 0.4 0.1 Shad. . . . . . . . 230 91b. 43.2 21.9 380 188 9.5 Shadroe . . . . . . 140 %lg. 3.6 29.3 5.3 185 2.6 20.9 3.8 Shallots, bulbs. . . . . 12 45111. 2.1 0.1 Trace 9 173 1.2 0.2 Sheflield whole milk buttermilk 240 1 c. 10.8 7.9 9.1 160 4.5 3,3 3.8 Shefiield skim milk buttermilk 240 1 c. 10.8 7.9 1.0 85 4.5 3.3 0.4 Shredded Wheat, N. B. C.. . 30 1biscuit 24.5 3.3 0.5 120 81.6 11.0 1.6 Shrimp, fresh . . . . . 65 Smed. 1.1 12.5 0.3 60 1.7 19.3 0.4 Shrimp, canned (dry pack) . 65 8med. 16.6 0.5 75 25.5 0.8 Shrimp, canned (wet pack) . 65 6med. 13.0 0.3 55 20.0 0.5 Shrimp soup, cream of, Crosse &Blackwell . . , . . 240 10. 11.5 3.8 5.0 110 4.8 1.6 2.1 Similac. . . . . . . 9 1T. 4.9 1.1 2.4 45 *54.4 12.5 27.1 S..M.A. . . . . . . . 9 1T. 5.3 0.9 2.5 50 59.0 10,0 28.0 * Largely assimilable. it Gross fat removed. A blank space indicates lack of data. A negligible quantity is designed by —. TABLE OF NUTRITIVE AND CALORIC' VALUES 0F FOODS 135 Food items. Smaco, Alerdex . Smaco (300) Smaco (303) Smelt Smoked bacon, all analyses Smoked haddock Smoked halibut Smoked herring Snapbeans Sobee Sorghum syrup . Sorgo syrup . Sorrel or Dock . Soups, canned: Asparagus, Campbell, A.P. . Asparagus, cream of, Heinz . Baby soup, strained, Beech- Nut . . . . . . Bean, Campbell, A.P. Bean, Heinz . Beef broth, Heinz . Beef, Campbell, A.P. Bouillon Bouillon, Campbell, A.P. Celery Celery, Campbell, A.P. Celery, cream of, Crosse & Blackwell Celery, cream of, Heinz Celery, Pixie Chicken, Campbell, A.P. Size of portion. Grams. 12 240 240 120 80 115 115 50 75 5 15 190 25 140 240 30 140 250 240 120 240 120 230 140 240 230 230 120 ' Household ”—— measure. ’ Carb. 1 T. 11.6 *97.0 1 c. 8.8 *3.7 1 c. 11.8 *4.9 3, 5%” long 4 str. 8}” long élb. =}lb. 2” x 2}” x 1!] file. 5.8 7.7 1 T. 1.9 38.4 1 T. 9.5 *63.3 %c 119.7 *63.0 %c Trace ”‘01 %c 9.8 7.0 1 c 9.6 4,0 2 T. 2.4 8,1 4&0. 19.6 14.0 1 c 25.0 10.0 1c 14.4 6.0 5c. 9.8 8.2 10 0.7 0.3 éc. 0.1 0.1 1 c. 11.5 5.0 kc. 9.5 6.8 1 c. 11.5 4.8 1 c 9.2 4.0 1 c 4.7 2.0 ic. 3.1 2.6 'd ., c o deDI-‘OO HBO bakmbombwmmbdhbqwo wu—u’omwuu MFMHQCDOWMQOQKIH CA7 [COMP Holt-P05 H mh—IO 00me wwi—‘u'wus chosen [.5 Hnwhwmmammgemwy~105 ' bmheh bufiwmeh kowmmqm unusual-twp Value of portion. Fat. i—‘H mqooggwnoowuoo Nomwmoowwnoooooonwzomo >4 ... pHopmm oi? tog CD mom—H 0203534 a p, . N 0 (D H OOHHF‘MtF-Or-IN . . . . . .. FNMQWHNMWOI f-‘Nlcd’ H t—‘HQOU‘HN’OI loam-nomad» canoe»: Cal. 50 75 80 105 515 110 260 155 35 25 40 510 65 200 10 140 255 120 85 30 125 70 115 150 25 45 t 136 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. F————#§——~ Value of portion. 8 Household fl—-—"¥ Food items. Grams. measure. Carb. Prot. Fat. Cal. Soups, canned: Chicken gumbo, Campbell, A.P. . . . . . . 140 $0. 12.0 4.2 1.0 75 8.6 3.0 07 Chicken noodle, Campbell, A.P. . . . . . . 120 ic 8.0 4.7 1.8 70 6.7 3.9 1.5 Clam chowder,Campbell,A.P. 140 :}c. 13.6 4.2 5.7 125 9.7 3.0 4.1 Clam chowder, Heinz . . 250 10. 10.0 4.5 2.6 85 4.0 1.8 1.0 Consommé, Campbell, A.P. 120 .} c. 0.1 4.7 — 20 0.1 3.9 ~— Consommc, Heinz . . . 240 1 c. — 7.9 — 30 Trace 3.3 Trace Gumbo, Creole, Heinz . . 250 10. 7.5 3.3 2.3 65 3.0 1.3 0.6 Julienne, Campbell, A.P. . 120 %c. 1.1 3.1 — 15 0.9 2.6 — Mock turtle, Campbell. A.P. 130 % c. 7.8 7.5 1.0 75 6.0 5.8 0.8 Mock turtle, Heinz . . . 240 lc. 12.0 3.8 1.2 75 5.0 1.6 0.5 Mulligatawny,Campbell,A.P. 150 £0. 16.1 4.1 0.8 90 10.7 2.7 0.5 Mushroom, cream of, Camp- bell, A.P. . . . . . 140 to. 13.2 5.0 8.5 155 9.4 3.6 6.1 Mushroom, cream of , Crosse &Blackwell . . . . 240 1 c. 11.5 4.6 5.3 115 4.8 1.9 2.2 Mushroom, cream of, Heinz 240 1 c. 9.6 5.8 10.6 160 4.0 2.4 4.4 Mutton, Campbell. A.P. . 150 g c. 6.9 6.4 0.8 60 4.9 4.6 0.6 Noodle, Heinz . . . . 240 1c. 9.6 3.6 2.6 75 , 4.0 1.5 1.1 Onion, Heinz. . . . . 250 10. 7.5 4.7 6.0 105 3.0 1.9 2.4 Onion, cream of, Crosse & Blackwell . . . . . 240 10. 11.3 4.1 5.0 110 4.7 1.7 2.1 Oxtail, Campbell . . . 140 %c. 11.9 5.5 2.4 95 8.5 3.9 1.7 Oyster, cream of, Crosse & Blackwell . . . . . 240 10. 10.3 3.6 5.5 110 4.3 1.5 2.3 Oyster, cream of, Heinz . 240 1 c. 9.6 3.6 4.1 90 4.0 1.5 1.7 Pea, Campbell, A.P. . . 140 5 c. 17.4 6.7 2.2 120 12.4 4.8 1.6 Pea, cream of, Heinz . . 240 l c. 16.8 6.0 9.6 185 7.0 2.5 4.0 Pepper-pot, Campbell, A.P. 140 ic. 11.5 6.4 4.2 115 8.2 4.6 3.0 Pepper~pot, Heinz . . . 240 1c. 12.0 5.5 3.1 100 5.0 2.3 1.3 * Largely assimilable. I Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES OF FOODS 137 Food items. Soups, canned: Printam‘er, Campbell, A.P. . Scotch broth, Heinz Shrimp, cream of, Crosse & Blackwell TSoup combination, Libby (tomatoes, carrots, celery, liver, barley, onions) . Spinach, cream of, Heinz Spinach, cream of, Crosse & Blackwell Tomato, Campbell, A.P. Tomato, cream of, Heinz Vegetable, Campbell, A.P. . Vegetable, Heinz Vegetable beef, Campbell, A.P. . . . . . . Vegetable, strained, Gerber Vegetable, strained, Heinz . Vegetable, strained, Larsen Sour sop, “sour apple,” West Indies . . . . . Soy beans, green, fresh Soy beans, baked Soy beans, ripe, canned Soy beans, Wonder, Battle Creek Food Co.. . . Soy beans and tomato, Madi- son Health Food Co. Soy beans, dried Soy bean sprouts, fresh Soy bean flour . Soy bean meal . Soy bean milk . Size of portion. Household measure. Grams. 140 240 240 13 240 240 140 240 140 250 140 250 250 250 115 75 100 250 250 . 250 1 00 65 100 100 100 §c. lo. 10. IT. up- 0 1% 0. so. 1% C. so. Value of portion. )htDHI-l ooze-r- one! MOI Ha phi-t H thEDUIO 0550-1 Malt-‘0 r—IOOON .., 9?.Om Hoar—lg H H o n mooxz'wweom'zooow hweofibeoLo b'ohsus'ousiopm'u HHI—H—IN O'DUINQD-‘C’mwrkl-l HWWUID—‘NHNHIF OHHNNGHNMUI H uhb—uth-t N . MmHWHI—‘HGD N OOHmHOld bewpmbwb bommomcp *N O OOOOOONN H..- I-lb—‘I—lb—l N2 HHHH ogmuwooo- Non-I WNNQODIBO Hm mmcoeaooooioba'weow '«Iw bmoambowFH H N 6.0“} m0 [0 EDP H oar» wWH . HH H MNrF-ho—‘HHHUIUIOWW whiteboooxmbnuw * 03“er ODWOOmUIUImCIOOH amwwoowp-n—‘quo boo 'oohnouoiom'q 'cn'oxxoomlhcaoo O—di-ll-II-I Cal. 135 110 195 110 80 175 110 105 105 110 110 85 130 200 550 485 310 400 50 320 325 138 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. 5 ~—-A—- Value of portion. Household -——~~»h—~—— Food items. Grams. measure. Carb. Prot. Fat. Cal. Soy cheese, Madison Health _ Food Co. . . . . . . 100 %c. 0.02 26.7 10.8 210 0.02 26.7 10.8 Spaghetti, uncooked . . . 60 2 oz. 45.8 7.3 0.2 220 76.3 12.1 0.4_ Spaghetti, milk, Quaker . . 100 % c. 72.3 15.8 0.3 365 72.3 15.8 0.3 Spaghetti, cooked, Heinz . . 240 1 c. 16.8 6.0 3.6 125 7.0 2 .5 1 .5 Spinach, fresh . . . . . 75 1% c. 1.7 1.6 0.2 15 , *2.3 2.1 0.3 Spinach, cooked . . . . 100 % c. 0.8 2.0 0.2 13 *0.8 2.0 0.2 Spinach, Battle Creek Food Co. 225 1 c. 5.2 5.2- ’0.9 50 2.3 2.3 0.4 Spinach, Del Monte . . . 225 1 c. 5.4 5.4 0.7 50 2.4 2.4 0.3 Spinach, New Zealand, fresh . 75 1% c. ' 3.1 1.7 0.2 20 4.1 2.2 0.2 Spinach soup, cream of, Crosse & Blackwell . . . . . 240 1 c. 11.5 4.3 5.0 110 4 ,8 1 .8 2. 1 Spinach soup, cream of, Heinz 240 1 c. 9.6 5.0 14.6 195 4.0 2. 1 6. l Spinach, strained, Beech-Nut . 25 5 t. 0.6 0.5 0.1 5 2.4 2.0 0.4 Spinach, strained, Gerber . . 25 5 t. 0.7 0.6 0.1 7 2.8 2.5 0.4 Spinach, strained, Heinz . . 14 1 T. 0.2 0.3 Trace 2 . 1.5 2.2 0.5 Spinach, strained, Larsen . . 25 5 t. 0.1 0.7 0.1 4 *0.5 2.6 0.4 Spinach, strained, Pixie . . 25 5 t. 0.2 0.5 0.1 3 i 0 . 8 1 .8 0.3 Squab . . . . . . . 5O 1 Whole 9.3 11.0 140 18.6 22.1 Squab, with skin, cooked . . 50 1 whole 9.5 11.0 140 . 19 .0 22.0 Squash (av. of all kinds) . . 250 1% c. diced 20.0 3.5 1.3 110 *8.0 1.4 0.5 Squash, cushaw, fresh . . . 125 l c. 9.1 1.5 0.4 45 7.3 1.2 0.3 Squash, summer, fresh (white) 250 1% c. diced 9.8 1.5 ‘ 0.3 50 3.9 0.6 ' 0,1 Squash, Winter, fresh . . . 250 1% c. diced 22.0 3.8 0.8 115 . 8.8 1.5 0.3 Squash, summer, cooked . . 100 g c. 3.5 0.5 — 15 3.5 0.5 Trace Squash, winter, boiled . . . 100 %c. 4.0 1.0 0.3 25 *4.0 1.0 0.3 Squash, canned . . . . 125 % c 13.1 1.1 0.6 65 10.5 0.9 0.5 Squash, Del Monte . . . 125 % c 13.1 1.8 0.6 65 10.5 1 .4 O . 5 Squibb, Autolyzed Liver Gone. 4 1 t. 0.3 3.0 0.2 15 , 8.0 79.0 3.0 * Largely assimilable. 1: Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 139 Size of portion. 8 ,————’_———— Value of portion. Household F—‘———’ Food items. Grams. measure. Carb. Prot. Fat. Cal. Squibb, Chocolate Vitavose . 13 IT. 10.7 1.3 0.2 50 82.5 9.7 1.8 Squibb,Vitavose . . . . 13 IT. 10.1 2.0 0 50 *78.0 15.0 0 Stachys, raw . . . . . 50 6med. 8.3 1.3 — 40 *16.6 2.7 Trace Stilton cheese . . . . . 25 ltriangle — 7.3 7.8 105 — 29.0 31.2 St. John’sbread (carobbean). 10 4” piece 6.7 0.6 0.1 30. - 67.0 5.7 1.1 Strained foods see page 165. Strawberries . . . 100 5&0. 6.0 1.0 0.6 35 ‘ *6.0 1.0 0.6 Strawberries, stewed . . . 120 go. 28.8 0.8 — 120 24.0 0.7 — Strawberries, Cellu, packed in water. . . . . . . 120 %c. 7.2 1.1 0.7 40 6.0 0.9 0.6 Strawberries, Del Monte . . 120 %c. 33.6 0.5 0 140 28.0 0.4 0 Strawberry extract, Burnett A..P . . . . 6 1t. 2.8 0 0 12 47.0 0 0 Strawberry jam, Crosse & Blackwell . . . . 25 IT. 17.1 0.1 — 70 *685 0.5 Trace Strawberry juice . . . . 120 %c. 6.1 0.2 — 25 5.1 0.2 — Stringbeans,fresh. . . . 75 %c. 5.8 1.8 0.2 35 7.7 2.4 02 String beans, cooked . . . 130 %c. 4.5 1.3 0.1 25 3.5 1.0 0.1 String beans, cooked in much water. . . . . . . 130 :10. 2.5 1.0 0.1 15 1.9 0.8 0.1 String beans, canned . . . 130 %c. 4.9 1.4 0.1 25 3.8 1.1 0.1 Sturgeon, anterior sections . 230 % lb. 41.6 4.4 210 18.1 1.9 Succotash, canned. . . . 210 %c. 37.1 7.5 2.1 200‘ *17.7 3.6 1.0 Suet,beef . . . . . . 10 IT. 0.5 8.2 80 4.7 81.8 Sugars: Brown . . . . . . 10 IT. 9.1 — — 35 *91.0 —- — Cane, granulated . . . 115 $0. 114.9 — — 455 *99.9 — — Cane, powdered. . . . 90 %c. 89.9 — — 370 *99.9 — — Corn....... 10 1T.’ 10.0 — — 40 *?100.0 — — Granulated . . . . . 5 117. 5.0 — — 20 *99.9 — — Maple . . . . . . 45 1,1%"sq. 37.3 — — 155 *82.8 —- — Tablet . . . . . . 5 ltablet 5. 0 — — 20 *?100. 0 — — — — 12 Crystal squares, Domino . 3 1 2.8 9 9 140 TABLE OF NUTRITIVE AND CALORIC' VALUES 0F FOODS 8 Sugars : Crystal tablets, Domino Food items. Granulated, Domino Old fashioned brown, Domino . . Summer endive Sunshine, see Loose-Wiles. ISweetbreads, beef, boiled ISWeetbreads, broiled . Sweetbreads, beef, canned Sweet potatoes, raw Sweet potatoes, tops Sweet potatoes, canned Swiss chard, leaves and stalks . Swiss chard, cooked Swiss cheese Swiss cheese, European Swiss cheese, Kraft Swiss—Swedish cheese Swiss-Russian cheese Swordfish, raw . Syrups : Corn and cane Maple Sorgo Sorghum Sugar 'cane Domino K aro, Blue Label * Largely assimilable. A blank space indicates lack of data. Size of portion. Grams. 5 115 10- 45 80 115 115 150 100 75 100 100 30 30 30 3O 30 230 190 25 190 190 190 15 Household measure. 1 Nlt-I 0 1T. % head 2 3 i lb. 1’ 6” X 1%” 2 cu. in. 2 cu. in. i in. 5# loaf 2 cu. in. 2” x l” x 1” NIH O 1. 3'3 mm HI-nozcaxu-d unw wpookkmkfibfih HOPJWb-Plh * as -x- HAI-IcH-I ~5me 141.0 *74.2 17.9 *71.4 119.7 *63.0 9.5 *633 131.3 *69.1 136.9 *72.0 11.1 *74.0 I Gross fat removed. A negligible quantity is designated by —. Value of portion. HOOO 'ca'q [\DMNNMH NOWU‘QM‘I N) to aqomqoomonI-nr-‘Hmni— N) we: car-topwwmwwqbwusiuuxpwin'wwoolzmmqawq HMN) to Do \Horhq with #365 ”km late so cor-A ' . omqowyaoooooooooouw. .‘ oowmusepooooamcounmmmwewwwqpmwr—‘mam OOOO ick- H H ococoofn 00 G} HMO: OWNQD 0 0 0 0 470 40 11 135 220 195 190 40 135 25 25 130 120 105 135 125 360 580 75 510 40 540 560 45 TABLE OF NUTRITIVE AND CALORIC S Syrups: Karo, Red Label . Food items. Maple, imitation, Loeb . Log Cabin Tabasco . . . . . . Tangerines, Mandarin orange, fresh ,. Tamarind Tangelo juice Tangerine juice Tapioca, raw Tapioca, Minute Taro, leaves and stems Taro, shoots Taro, tuber . Terrapin, fresh . Toasts : Graham bread Melba, White bread . Rye bread White bread Tomatoes, fresh Tomatoes, fresh green or unripe, Tomatoes, cooked . Tomatoes, canned . Tomatoes, Battle Creek Food Co. . . . . . . . Tomatoes, Del Monte . Tomatoes, strained, Gerber Tomatoes, strained, Heinz Tomatoes, strained, Larsen Size of portion. Grams. 190 25 100 100 120 120 40 40 100 100 150 115 20 20 18 18 125 125 130 130 235 235 25 14 25 Household measure. 70. T 2, 2” diam. fie. a-c. i0. 1 med. i lb. 1 s1. 2 s1., 4” sq. 1 s1. 1 s1. 1 small 1, 2%” diam. alv- C. n]..- 0 5t. 1T. 5t. VALUES OF FOODS 141 Value of portion. Cal. Carb. Prot. Fat. 142.5 0 0 585 *75.0 0 0 0 0 0 0 16.5 0 0 70 *66.0 0 0 ' 0 0 0 0 10.9 0.8 0.3 50 10.9 0.8 0.3 55.0 225 *55.0 10.8 0.8 — 50 9.0 0.7 —- 10.0 1.1 0.4 50 9.2 0.9 0.3 35.2 0.2 Trace 145 88.0 0.4 0.1 35 . 2 O . 2 Trace 145 88.0 0.4 0.1 5.8 2.7 0.7 40 *5.8 2.7 0.7 2.2 0.9 0.1 14 2.2 0.9 0.1 33.6 2.7 0.3 150 *22.4 1.8 0.2 24.4 4.0 135 21.2 3.5 13.0 72.2 0.5 65 65.0 11.0 2.5 15.8 2.8 0.4 80 79.0 14.0 1.8 13 3 2.3 0.2 65 73.9 12.8 1.1 12.8 2.4 0.4 65 71.1 13.3 2.2 4.1 1.1 0.5 25 *3.3 0.9 0.4 4.1 1.5 0.3 25 3.3 1.2 0.2 5.2 1.3 0.3 30 4.0 1.0 0.2 4.5 1.6 0.3 25 *3.5 1.2 0.2 9.4 0.7 0.5 45 4,0 0.3 0.2 9.4 3.1 0.5 55 4.0 1,3 0.2 2.5 0.6 Trace 15 9.9 2.4 0.1 1.1 0.3 Trace 6 8.2 2.1 0.2 1.6 0.5 0.1 10 *6.2 1.8 0.3 142 TABLE OF NUTRITIVE' AND CALORIC VALUES 0F FOODS Size of portion. T M‘—~ Value of portion. Household Food items. Grams. measure. Carl). Prot. Fat. Cal. Tomatoes, strained, Pixie . . 25 5 t. 1.9 0.5 Trace 10 ‘ 7.5 1.9 0.1 Tomatoes, dried . . . . 100 62.3 12.9 8.1 385 62.3 12.9 8.1 Tomato catsup . . . . . 20 1 T. 4.8 0.4 0.2 25 24.0 2 .0 1.0 Tomato juice, canned . . . 120 % c. 4.3- 1.2 0.1 25 3.6 1.0 0.1 Tomato juice, Beech-Nut . . 120 2% c. 4.6 1.1 0.1 25 3.8 0.9 0.1 Tomato juice, Crosse & Black- ' well . . . . . ». . 120 %c. 4.4 1.2 0.1 25 3.7 1.0 0.1 Tomato juice, Del Monte . 120 % c. 6.0 1.0 0 30 5.0 0.8 0 Tomato juice, Heinz . . . 120 % c. 5.3 1.2 0.1 30 . 4 . 4 1 .0 0. 1 Tomato juice, Welch, certified 120 % c 4.7 1.0 0.3 25 *3 .9 0.8 0.3 Tomato juice, Welch, filtered . 120 % c 4.3 0.8 — 20 *3 . 6 0.7 —~— Tomato juice cocktail . . . 60 1 c 2.1 1. 1 — 13 ‘ *3.6 0.9 0.1 Tomato ketchup, Heinz . . 20 1 T 5.0 0.5 0.2 25 25.0 2.5 0.8 Tomato sauce, Del Monte . 15 1 T. 1.4 0.1 0.1 5 9.0 0.4 0.3 Tomato soup, Campbell, A.P. 140 %c. 13.4 2.2 2.0 80 8.9 1.6 1.4 Tomato soup, cream of, Heinz 240 1 c. 26.4 2.9 6.0 175 11 .0 1 .2 2 . 5 Tomcod, whole . . . . . 230 %lb. 39.6 0.9 170 17.2 0.2 ITongue, cold, anterior, boiled 230 =1: lb. 50.1 35.2 535 21 .8 l5 . 3 iTongue, cold, posterior, boiled 230 % lb. 48.3 58.7 745 21.0 25.5 Trappist cheese . . . . 25 1%” x 1” x %” 5.3 6.3 80 21.2 25.2 Tripe, cooked . . . . . 115 % lb. 19.6 2.7 105 ' 17.1 2.4 Tripe, beef, canned . . . 115 % lb. 19.3 9.8 170 16.8 8.5 Tripe, pickled . . , .’ . . 115 % lb. 0.2 13.5 1.4 70 O . 2 11 . 7 l .2 Triscuit, N. B. C. . . . . 10 2 8.2 1.1 0.2 40 81 .7 10. 5 1 .6 Trout, brook . . . . . 230 % lb. 44.2 4.8 235 19.2 2.1 Trout, brook, cooked . . . 115 % lb. 1.3 24.3 2.7 130 1 .2 21 .2 2 . 4 Trout, salmon or lake . . . 230 4}- lb. 40.9 23.7 490 \ 17.8 10.3 Truffles . . . . . . . 100 — — 0.6 6.0 6.1 0.6 Truffles, black . . . . . 100 — — 0.5 5 ' 7.6 '8.7 0.5 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES OF FOODS 143 T Food iterns. Truffles, white . Tuna (tunny fish), fresh Tuna in oil _ Turbot Turkey iTurkey, breast, roasted ITurkey, thigh and leg, roasted Turkey egg: Whole White . Yolk Turnip cabbage (kohlrabi) Turnip salad greens Turnip tops, fresh . Turnip tops, cooked- Turnips, raw, white Turnips, raw, yellow Turnips, cooked Turnip-rooted celery (celeriac) Turnip-rooted parsley, roots . Turtle, green, fresh Turtle egg, fresh water Turtle egg, sea water Turtle meat, canned Udo, shoots . Valentine meat juice Van Camp evaporated milk Size of portion. 100 230 90 230 230 115 115 80 50 30 100 50 100 100 120 120 125 90 100 115 100 35 75 100 30 15 Household Grams. measure. NI»- 0 N1»- 0 Ni..- O . diced Mn: 0 . diced Mn 0 NIH O 1 oz. 1T. Van Camp’s Puréed Foods, see page 168. * * * * whmwkmwiooozo0099wmwn cocoon?! * mm an» OHOO MOI Value of portion. Prot. 8.9 75.2 26.6 22.9 25.4 34.0 14.8 48.5 21.1 36.5 31.8 31.3 27.3 .1 ? ._. emmm?LthquwhwawboowhwhocfiHfiqba Qpfif‘OHHHHHwnmnhuwnqur—‘uw H H t—‘H OO «Ht-‘05 «Hwh '11 too mummcqen—ammenmaf’ NGHWb—IHHN v—I‘D «Immnwmwwodwmoo H a '1 {a O (D W oogpPpppopopopcpooomm P-‘I-l OOiOWHHO lxcnbowsi-nbemmwwwwpmwmnmmfixpmwh-Hoc GO [ON KIH one 445 690 175 205 130 25 105 25 25 35 20 40 30 100 175 75 15 25 20 144 TABLE OF NUTRITIVE AND CALORIC’ VALUES 0F FOODS Food items. Vanilla extract, Burnett Veal, fresh: Breast, very lean Breast, lean Breast, all analyses . Chops, med. fat . Chuck, lean Chuck, all analyses . Cutlet Flank . Fore-quarter . Heart . Kidneys Leg, lean . Leg, all analyses Loin, lean . Loin, all analyses Lungs . Muscle Neck . Rib, medium fat Rib, all analyses Rump Shank, fore Shank, hind, medium fat Shoulder, lean Side IVeal cutlet, broiled Veal outlet, roasted * Largely assimilable. A blank space indicates lack of data. Size of portion. Grams. 5 230 230 230 100 230 230 230 230 230 115 115 230 230 230 230 115 230 230 230 230 230 230 230 230 230 80 80 Household measure. 1 chop, %” thick % lb. 1; 1b. Q lb. %- lb. i lb. § lb. 1 av. H!» 0101 Value of portion. Catb. Prot. Fat. 0.4 0 0 7.0 0 0 53 5.8 23 2,5 48. 18.4 21 8.0 46. 25.3 0. 11.0 9 10.8 9 10.8 7 4.4 0 1.9 13.3 5 . 17. 7 29. 12. 18. 8. . 11. H . - bbw4Fadm5abbhMhbkobwbhbmbbmbhmwpepmoopuuqdm HM b»hmm§m§m§a®mhaQaQdfibhabbSbhm§obmdwbowmwaqwdfibwwqmmép HD—‘W H H . . rat-loo H H NIDWNOOthO>J>901 H “IONICIthIthIkNJIhI—IlhlolhwlhwIkHthO-‘HF-‘IbNJbNhNPHHHHMhNDbNIhD-‘Plohb-iHM to (D O p—A Cal. 2 270 370 425 ' 180 210 310 355 460 360 180 150 290 340 310 400 135 510 340 325 390 535 305 295 295 365 120 180 1 Gross fat removed. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 145 Size of portion. V Household ’ Food items. Grams. measure. IVeal leg, roasted . . . . 115 i lb. iVeal liver, fried . . . . . 115 % lb. Veal, roast, cold . . . . 115 i~ lb. Vegetable marrow, raw . . 100 g 0. Vegetable marrow, cooked . 100 § 0. Vegetables mixed, strained, Pixie . . . . . . . 25 5 t. Vegetable-oyster (salsify) . . 100 2, 6” long Vegetable-oyster, cooked , . 80 % c Vegetable soup, Campbell, A.P. 140 J;— 0 Vegetable soup, Heinz . . 250 1 0. Vegetable soup, strained, Gerber . . . . . . 250 1 0 Vegetable soup, strained, Heinz 250 1 0 Vegetable soup, strained, Larsen . . . . . . 250 1 c Vegetable-beef, soup, Campbell, . . . . . r . 140 % c. Vegetables (classified), as eaten. 3 Per Cent Carbohydrate: Artichokes, French, canned 125 Asparagus, canned . . 85 Asparagus, cooked . . 85 Batavian endive . . . 50 Beans, string, canned . 130. Beans, string, cooked . 130 Beans, string, cooked in much water . _ . . 130 Beans, wax, canned . . 130 Beet greens, cooked . . 135 Borage, leaves and stems . 75 Broccoli, cooked . . . 100 Brussels sprouts, canned . 125 10 5 sm. hearts 6, 3%” long 6, 3%” long % heart %c. 9|» C. ulna o 0|»: a NI»- 0 «I» a Value of portion. ‘11 in a prwmmqw- t—u—n ocwwoowoo OD opo9m 59%? ionoo Li Igl- 0 2:0 bounce: Endo‘xuotobcn'moocn a .., m o co HI—I mumawqwmmH F3 to» 53° oppo OHb—‘Mogp—AH Hb—ll-l HWHH mme'oi—g 'o'o HWWFIHowwHG N N moo 01° \IWODIh COMP-PONUIOIUIG Hist-uh *N) H \ll—fi N10! tor- H0 MOI $214 * ‘ovw'oooor-twoowoco 'o'wi-ubi-‘oal-doooxwooo * * a OOOOO; COCO * wmwpoor-‘HMI-Im-m- HHHHHONHHHOH HHHHI—‘SWWJ-‘H HHI—‘H 96 OMIBNJWHN l | 100000090 *- l-‘I-‘COWNNNWl-‘HOH OOCOQO .t—IHHI—Iflkw Cal. 145 205 275 20 85 35 110 9D ‘ 105 110 110 106 25 14 15 25 25 15 20 30 12 30 25 146 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. v F‘“—’—_—fl Value of portion. Household ,____~,___ '\ Food items. Grams. measure. Carb. Prot. Fat. Cal. Vegetables (classified), as eaten. 3 Per Cent Carbohydrate: , Cabbage, boiled . . . 130 %c. 3.3 1.3 0.1 20 *2.6 1.0 0.1 Cabbage, fresh . . . 85 %c. 3.6 1.2 0.2 20 *4 .4 1.4 0.2 Cabbage, Chinese, see Celery cabbage. Cauliflower, cooked . . 100 % c. 1.4 1.6 0.4 15 *1.4 1.6 0.4 Celery, cooked . . . 100 § 0. 0.8 0.3 — 5 0.8 0.3 —. Celery, raw . . . . 40 2, 7” stalks 1.3 0.4 Trace 7 3.3 1.1 0.1 Celery cabbage, cooked . 100 § 0. 2.0 1.0 0.1 13 2.0 1.0 0.1 Celery cabbage, raw . . 110 1 c. 2.6 1.5 0.1 20 2.4 1.4 0.1 ' Chard, cooked . . . ‘00 g c. 3.0 2.4 0.2 25 3.0 2.4 0.2 Chicory, green leaves . 16 4 sm. head 0.5 0.3 0.1 4 2.9 l . 6 0.3 Corn salad . . . . 25 %c. 0.9 0.5 0.1 7 3.6 2.0 0.4 Cress, garden . . . . 20 1,9 c. 0.8 0.8 0.3 9 . *4.1 4.2 1.4 Cucumbers, cooked . . 50 2 T. 0.3 0.3 — 2 0.7 0.5 Cucumbers, raw . . . 75 2%” x 2” 1.3 0.6 0.2 10 *1.7 0.8 0.2 Dock or sorrel . . . . 25 w}; 0. Trace 0.5 Trace 2 *0.1 2.1 0.2 Endive, white chicory . 45 1 sm. crown 1.8 0.7 0.1 11 4.0 1.6 0.2 Escarole . . . . . 50 % heart 0.5 0.6 Trace 5 *0.9 ‘ 1.1 0.1 Fennel . . . . . . 50 % (3" diam.) 1.8 1.0 0.1 12 ' 3.6 1.9 0.2 Kale, cooked . . . . 100 fie. 4.0 1.8 0.3 25 4.0 1.8 0.3 Kohlrabi, cooked . . . 100 %c. 2.5 1.0 — 14 *2.5 1.0 — Leeks, cooked . . . . 100 %c. 4.0 2.0 0.2 25 ' 4.0 2.0 0.2 Leeks, raw . . . . 55 % c. 2.4 1.4 0.2 15 *4.4 2.5 0.4 Lettuce, cooked . . . 100 % c. 0.5 0.5 0.1 5 0.5 0.5 0.1 ‘ Lettuce, raw . . . . 50 2 lg. leaves 0.5 0.6 0.2 6 *1.0 1.2 0.3 Macedoine (mixed vege- tables), canned . . . 80 7 c 3.1 1.1 — 15 *3.9 1.4 — Mushrooms, cooked . . 100 % c 0.2 2 0.2 Mustard greens, fresh . 50 % c 2.0 1.2 0.2 15 4.0 2.3 0.3 * Largely assimilable. 1: Gross fat removed. .A blank space indicates lack of data. A negligible quantity is designated by ~——. TABLE OF NUTRITIVE’ AND CALORIC VALUES 0F FOODS 147 Size of portion. Mb“ Value of portion. v Household Food items. Grams. measure. Carb. Prot. Fat. Cal. Vegetables (classified), as eaten. 3 Per Cent Carbohydrate: Okra, canned . . . 65 4} c. 1.9 0.5 Trace 10 *2.9 0.7 0.1 Okra, cooked . . . . 100 % c. (5 pods) 3.0 1.0 0.1 15 3.0 1.0 0.1 Olives, ripe . . . . 2O 5, 1” long 0.8 0.3 5.0 50 4.3 1.7 25.0 Peppers, sweet, green . 25 3” piece 1.0 0.2 Trace 5 4.1 0.8 0.1 Radishes . . . . . 50 6 med. 1.7 0.7 0.1 11 *3.5 1.3 0.1 Romaine . . . . . 50 5 leaves 1.5 0.5 — 8 3.0 1.0 — Roquette (rocket salad) . 100 0.3 0.7 0.4 8 *0.3 0.7 0.4 Sauerkraut . . . . 80 % c. 3.0 1.4 0.4 20 3.8 1.7 0.5 Sauerkraut, cooked . . 100 % c. 3.5 1.5 0.4 25 3.5 1.5 0.4 Sea-kale, cooked . . . 100 to. 0.3 0.4 0.1 4 *0.3 0.4 0.1 Sorrel or dock . . . . 25 %c. Trace 0.5 Trace 2 *0.1 2.1 0.2 Spinach, cooked . . . 100 t c. 0.8 2.0 0.2 13 *0.8 2.0 0.2 Squash, summer, cooked . 100 é o. 3.5 0.5 — 15 3.5 0.5 Trace Squash, boiled . . . 100 § 0. 4.0 1.0 0.3 25 *4.0 1.0 0.3 Tomatoes, fresh . . . 125 1 sm. 4.1 1.1 0.5 25 *3.3 0.9 0.4 . Tomatoes, cooked . . 130 % c. 5.2 1.3 0.3 30 4.0 1.0 0.2 Tomatoes, canned . . 130 % c. 4.5 1.6 0.3 25 *3.5 1.2 0.2 Turnip tops, cooked . . 100 % c. 3.0 2.0 0.2 20 3.0 2.0 0.2 Turnips, cooked . . . 125 % c. 5.5 1.1 0.1 30 *44 0.9 01 Vegetable marrow, cooked 100 g c. 0.2 0.1 — 1 *02 0.1 Trace Watercress, fresh . . . 20 %c. 0.8 0.2 0.2 6 4.0 1.0 1.0 6 Per Cent Carbohydrate: Bamboo shoots, fresh . 100 g c. 5.1 2.5 0.3 35 5.1 2.5 0.3 Beans, soy, sprouts, fresh 65 % c. 4.1 5.5 1.2 50 6.3 8.5 1.8 Beets, cooked . . . . 100 %c. 6.5 2.3 0.1 35 *6.5 2.3 0.1 Carrots, cooked . . . 150 1 c. 9.9 1.5 0.4 50 *6.6 1.0 0.3 Celeriac (turnip-rooted ‘ celery), cooked . . . 100 lmed. 5.6 1.5 0.2 30 5. 6 1.5 0.2 Chives, fresh . . . . 55 %c. 3.2 2.1 0.4 25 *5.8 3.8 0.6 Collards, cooked . . . 100 % c. 5.0 3.5 0.5 40 5.0 3.5 0.5 148 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. W“ Value of portion. v Household Food items. Grams. measure. Carb. Prot. Fat. Cal. Vegetables (classified), as eaten. 6 Per Cent Carbohydrate: Onions, cooked . . . 75 5 sm. 3.6 0.9 1.3 30 4 . 9 1 .2 1 .8 I Palmetto cabbage, cooked 100 % c. 5.6 2.9 0.5 40 5. 6 2 .9 0.5 Peppers, Neapolitan . . 25 3” piece 1.4 1.1 0.1 8 5.7 0.3 0.3 Pimentos, canned . . 11 1 t. 0.8 0.1 Trace 4 6.8 0.9 0.3 Pumpkin, canned . . . 125 %c. 8.4 1.0 0.3 40 6.7 0.8 0.2 Red cabbage, fresh . . 60 % c 3.5 1.1 0.1 20 5.8 1 .8 0 . 2 Rutabagas, fresh . . . 120 % c. 8.8 1.3 0.1 40 *7 . 3 1 . 1 0. 1 Turnip salad greens . . 5O 1; c. 3.2 2.1 0.3 25 6.3 4 .2 0.6 Turnips, yellow, raw . . 120 % c. diced 7.3 1.6 0.2 40 *6 . 1 1 .3 0 . 2 9 Per Cent Carbohydrate: Carrots, fresh. . . 120 =2 c. diced 9.8 1.3 0.5 50 *8 . 2 1 . 1 0.4 Celeriac roots . . . . 90 1 med. 7.9 1.5 0.3 40 8.8 1.7 0.3 Dandelion greens . . . 50 % c. 5.3 1.2 0.5 30 10. 6 2 .4 1 .0 Onions, fresh . . . . 50 1, 2” diam. 4.0 0.8 0.2 20 *8.0 1.6 0.3 Onions, green . . . . 25 5 SID. 2.8 0.2 Trace 12 11 .2 1 .0 0. 1 Oyster-plant, cooked . . 80 ‘% c. 7.2 0.9 Trace 35 9.0 1.2 0.1 Parsley leaves . . . . 1 1 t. 0.1 Trace Trace — 9.0 3.7 1.0 Parsnips, boiled . . . 80 % c. 8.0 1.0 0.3 40 *10.0 1.3 0.4 Peas, very young, canned 70 %c. 6.0 2.5 0.1 35 ' *8.0 3.6 0,2 Peppers, red, fresh . . 25 3 piece 2.0 0.3 0.2 11 8. 1 1 .3 0 . 7 Salsify, cooked . . '. 80 % c. 7.2 0.9 Trace 35 9 , 0 1 .2 0. 1 Squash, canned . . . 125 %c. 13.1 1.1 0.6 65 10.5 0.9 0.5 15 Per Cent Carbohydrate: Artichokes, Jerusalem, cooked . . . . . 100 11g. 16.5 2.4 0.1 80 16.5 2.4 0.1 Beans, lima, canned . . 130 % c. 19.0 5.2 0.4 105 14.6 4.0 0,3 Corn, Crosby, canned . 115 % c. 18.6 3.0 1.3 100 16.2 2.6 1 . 1 Corn, golden bantam, canned . . . . . 115 .1; c. 19.0 3.0 1.0 100 16.6 2.6 0.9 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE\AND CALORIC VALUES 0F FOODS 149 Size of portion. V ,____,.___ Value of portion. Household '— Food items. Grams. measure. Carb. Prot. Fat. Cal. Vegetables (classified), as eaten. 15 Per Cent Carbohydrate: Corn, green, very young . 100 1 ear, 8” G c.) 15.0 3.0 0.8 80 15.0 3.0 0.8 Peas, green, cooked . . 70 %C. 10.2 4.7 2.4 85 14.6 6.7 3.4 18 Per Cent Carbohydrate: Beans, baked, canned . 250 1 c. 42.7 17.3 6.3 305 *17.1 6.9 2 .5 Beans, red kidney, canned 250 1 c. 43.2 17.5 0.5 255 *17.3 7.0 0.2 Corn, sweet, med., cooked 100 l ear, 8” G c.) 19.2 3.1 1.1 100 *192 3.1 1.1 Corn, green, canned . . 115 %c. 21.0 3.2 1.4 115 *18.2 2.8 1.2 Scallions, bulbs . . . 12 4 sm. 2.1 0.1 Trace 9 17 .3 1.2 0.2 Shallots, bulbs . . . 12 4 sm. 2.1 0.1 Trace 9 17.3 1.2 0.2 Soy beans, baked . . . 100 % c. 16.5 15.1 7.6 200 16.5 15.1 7.6 Succotash, canned . . 210 it c. 37.1 7.5 2.1 200 *17.7 3.6 1.0 20 Per Cent Carbohydrate and over: Beans, kidney, baked . 250 1 c. 52.5 18.8 3.8 330 ‘ 21.0 7.5 1.5 Lentils, cooked ' . . . 100 % c. 28.0 12.0 4.5 205 28.0 12.0 4.5 Lima. beans, yellow, cooked . . . . . 125 ' =}c. 27.5 11.2 1.0 170 22.0 9.0 0.8 Potato, sweet, baked . . 100 % lg. 32.2 2.1 0.8 150 32.2 2 . 1 0.8 Potatoes, sweet, canned . 75 2 sm. 31.1 1.4 0.3 135 41.4 1.9 0.4 Potato, white, baked . . 150 1 med. 38.1 4.6 0.1 175 25.4 3.1 0.1 Potato, white, boiled . . 150 1 med. 31.4 3.8 0.2 145 20.9 2.5 0,1 Vegetables canned: Artichokes . . . . . . 125 5 hearts, sm. 6.3 1.0 — 30 , 5.0 0.8 -— Asparagus . . . . . . 85 6, 3}' long 2.4 1.3 0.1 15 2.8 1.5 0.1 Asparagus, Battle Creek Food Co. . . . . . . . 85 6 stalks 2.0 1.1 0 15 2.3 1.3 0 Asparagus, Del Monte . . 100 5 stalks 2.8 1.7 0.2 20 - 2.8 1.7 0.2 Baked beans . . . . . 250 1 c. 49.0 17.3 6.3 330 19.6 6.9 2.5 Beans, baked, Heinz, kidney 250 1 c. 52.5 18.8 3.8 330 21.0 7.5 1.5 Beans, baked, Heinz, New England . . . 250 1 c. 45.0 15.0 20.0 430 18.0 6.0 8.0 Beans, baked, Heinz, pork ' and tomato sauce . . . 250 1 c. 50.0 18.8 5.0 330 20.0 7.5 2.0 150 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. V r—‘h—J—fi“ . Value of portion. Household Food items. Grams. measure. Carb. Prot. Fat. Cal. Vegetables canned: Beans, baked, Heinz, vege- tarian . . . . . . 250 1 c. 50.0 17.5 — 275 20.0 7.0 -— Beans, Campbell . . . . 250 1 c. 41.5 14.0 2.8 230 16.6 5.6 1.1 Beans, green . . . . . 100 $0. 3.4 1.2 0.1 20 3.4 1.2 0.1 Beans, green, strained, Beech- Nut . . . . . . . 25 5 t. 0.7 0.3 Trace 4 2.9 1.1 0.1 Beans, green, strained, Gerber 25 5 t. 1.2 0.3 — 6 4.8 1.3 Trace Beans, green, strained, Heinz 14 1 T. 0.5 0.3 Trace 3 3.7 2.2 0.1 Beans, green, strained, Larsen 25 5 t. 0.5 0.4 0.1 4 *1.9 1.4 0.2 Beans, strained, Pixie . . 25 5 t. 1.2 0.3 — 6 4.9 1.3 Trace Beans, red kidney . . . 250 1 c. 46.8 17.5 0.5 265 18.5 7 .0 0.2 Beans, lima . . .. . . 130 40. 19.0 5.2 0.4 105 14.6 4.0 0.3 Beans, lima, green, Battle Greek Food Co. . . . 130 %c. 13.1 4.4 0.5 75 10.1 3.4 0.4 Beans, lima, Del Monte . . 130 i c. 19.0 5.2 0.4 105 14.6 4.0 0.3 Beans, refugee, Battle Creek Food Co. . . . . . 130 §0. 6.5 1.0 0.1 30 5.0 0.8 0.1 Beans, soy, with tomato, , Madison Health Food Co. . 250 1 c. 16.8 28.3 13.3 310 6.7 11.3 5.3 Beans, string . . . . . 130 lo. 4.9 1.4 0.1 25 3.8 1.1 0.1 Beans, string, Del Monte . 130 5 c. 4.9 1.4 0.1 25 . 3.8 1.1 0.1 Beans, wax . . . . . 130 go. 4.0 1.3 0.1 25 3.1 1.0 0.1 ’ Beans, wax cut, Battle Creek . Food Co. . . . . . 130 go. 4.0 1.2 1.3 35 3.9 0.9 0.1 Beans, wonder soy, Battle Creek Food Co. . . . 250 1 c. 14.8 24.0 24.3 485 5.9 9.6 9.7 Beets, strained, Beech-Nut . 20 4 t. 1.1 0.2 — 5 5.5 1.2 Trace Beets, strained, Gerber . . 2O 4 t. 1.4 0.3 Trace 7 7.2 1.3 0.1 Beets, strained, Heinz . . 15 1 T. 1.2 0.2 Trace 5 7.5 1.5 0.1 Beets, strained, Larsen” . . 20 4 t. 0.8 0.3 0.1 5 *4.1 1.4 0.2 Beets, strained, Pixie . . 20 4 t. 1.6 0.3 Trace 10 8.5 1.7 0.1 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 151 Size of portion. - Value of portion. V Househol Food items. Grams. measure. Carb Prot. Fat. Cal. Vegetables canned: Brussels sprouts . . . . 125 §c. 4.3 1.9 0.1 25 ' 3.4 1.5 0.1 Carrots, strained, Beech-Nut 2O 4 t. 1.2 0.1 Trace 6 5.9 0.4 0.2 Carrots, strained, Gerber . 20 4 t. 1.4 0.2 — 7 7.1 0.8 Trace Carrots, strained, Heinz . . 15 1 T. 0.7 0.7 Trace 6 5.2 0.9 0.1 Carrots, strained, Larsen . 20 4 t. 0.5 0.1 0.1 3 *2.4 0.7 0.3 Carrots, strained, Pixie . . 20 4 t. 0.8 0.1 Trace 4 4.1 0.5 0.1 Celery, strained, Larsen . . 20 4 t. 0.2 0.1 Trace 2 *1.0 0.6 0.1 Corn,‘green . . . . . 115 ic. 21.8 3.2 1.4 115 19.0 2.8 1.2 Okra . . . . . . . 65 $0. 2.3 0.5 Trace 12 3.6 0.7 0.1 Peas . . . . . . . 70 %c. 6.9 2.5 0.1 40 9.8 3.6 0.2 Peas, green, Battle Creek Food Co. . . . . . 70 %c 7.0 2.4 0.1 40 10.0 3.4 0.1 Peas, strained, Beech-Nut . 25 4 t 2.1 0.9 0.1 13 8.3 3.5 0.3 Peas, strained, Gerber . . 25 4 t. 2.3 1.1 0.1 15 9.0 4.3 0.4 Peas, strained, Heinz . . 15 1 T. 1.3 0.7 Trace 8 8.7 4.9 0.5 Peas, strained, Larsen . . 25 4 t. 1.4 1.0 0.1 10 *5.4 3.8 0.4 Peas, strained, Pixie . . . 25 4 t. 2.5 1.2 Trace 15 9.9 4.6 0.1 Potatoes, sweet . . . . 75 2 sm. 31.1 1.4 0.3 135 41.4 1.9 0.4 Pumpkin . . . . . . 125 ale. 8.4 1.0 0.3 40 6.7 0.8 0.2 Spinach, Battle Creek Food Co. . . . . . . 225 lc. 5.2 5.2 0.9 50 2.3 2.3 0.4 Spinach, Del Monte . . . 225 1 c. 5.4 5.4 0.7 50 2.4 2.4 0.3 Spinach, strained, Beech-Nut 25 5 t. 0.6 0.5 0.1 5 2.4 2.0 0.4 Spinach, strained, Gerber . 25 5 t. 0.7 0.6 0.1 7 2.8 2.5 0.4 Spinach, strained, Heinz . 14 1 T. 0.2 0.3 Trace 2 1.5 2.2 0.5 Spinach, strained, Larsen . 25 5 T. 0.1 0.7 0.1 4 *0.5 2.6 0.4 Spinach, strained, Pixie . . 25 5 T. 0.2 0.5 0.1 3 0.8 1.8 0.3 Squash. . . . . . . 125 4&0. 13.1 1.1 0.6 65 10.5 0.9 0.5 Squash, Del Monte . . . 125 §c. 13.1 1.8 0.6 65 10.5 1.4 0.5 Succotash . . . . . . 210 %c. 39.1 7.5 2.1 210 18.6 3.6 1.0 152 TABLE OF NUTRITIVE AND CALORIC’ VALUES 0F FOODS Size of portion. v Wh_ Value of portion. Household ‘ Food items. Grams. measure. Carb Prot. Fat. Vegetables, canned: ‘ Tomatoes . 200 éc. 8.0 2.4 0.4 4.0 1.2 0.2 Tomatoes, Battle Creek Food Co. . . . . . . 235 10 9.4 0.7 0.5 4.0 0.3 0.2 Tomatoes, Del Monte 235 1 c 9.4 3.1 0.5 - 4.0 1.3 0.2 Tomatoes, strained, Gerber . 25 5 T. 2.5 0.6 Trace 9.9 2.4 0.1 Tomatoes, strained, Heinz 14 1 T. 1.1 0.3 Trace 8.2 2.1 0.2 Tomatoes, strained, Larsen . 25 5 T 1.6 0.5 0.1 *6.2 1.8 0.3 Tomatoes, strained, Pixie 25 5 T. 1.9 0.5 Trace 7.5 1.9 0.1 Vegetables, dried: Beans, lima 75 13* c 49.4 13.6 0.5 ’ 65.9 18.1 1.5 Beans, navy . 75 k c. 44.7 16.9 1.4 59.6 22.5 1.8 Beans, soy 100 5 c 33.1 30.2 15.3 33.1 30.2 15.3 Lentils, raw 60 i c 32.8 15.4 0.6 54.7 25.7 1.0 Lentils, cooked 100 5 c. 28.0 12.0 4.5 28.0 12.0 4.5 Peas 100 i c. 57.5 24.6 1.0 -*57.5 24.6 1.0 Velveeta, Kraft . 30 3, %” sl. %# 1.8 5.4 7.5 *6.0 18.0 25.0 Vendome cheese 30 2 T. 8.4 6.3 28.0 20.9 Vegex (Marmite) . 4 1 t. 0 1.3 0.3 0 32.6 0.8 Vermicelli, uncooked 60 % c. 43.2 6.5 1.2 72.0 10.9 2 .0 Vigorost, Madison Health Food Co. . . . . . . . 95 %c 11.7 18.4 8.2 - 12 .3 19.4 8.6 Vinegars: Cider . 5 1 t Trace O 0 ' 0.8 0 0 Malt 5 1 1; Trace 0 0 0.5 O 0 Spiced salad . 5 1 t 0.5 0 0 . 10.0 0 0 Tarragon . 5 1 t Trace 0 0 0.2 0 0 Wine 5 1 t Trace 0 0 0.4 0 0 Vinespinach 75 1% c 1.8 1.5 0.2 *2.4 2.0 0.3 Vitavose, Squibb 13 1 T 10.1 2.0 O *78.0 15.0 0 Vitavose, chocolate, Squibb 13 1 T. 10.7 1.3 0.2 82.5 9.7 1.8 * Largely assimilable. A blank space indicates lack of data. I Gross fat removed. A negligible quantity is designated by —. Cal. 45 45 55 15 10 10 265 270 400 205 205 345 100 105 215 200 15 50 50 TABLE OF NUTRITIVE AND CALORIC VALUES OF FOODS 153 W Size of portion. Value of portion. Household *— Food items. Grains. measure. Curb. Prot. Fat. Cal. ’Walker-Gordon B. acidophilus milk . . . . . . . 240 1 c. 9.1 8.2 4.8 115 *3.8 3.4 2.0 Walnuts, black . . . . . 35 6 3.5 9.7 19.7 235 *10.0 27.6 56.3 Walnuts, California or English 35 6 4.1 6.4 22.5 250 *11.6 18.4 64.4 Walnuts, soft-shell . . . . 35 6 4.7 5.8 22.2 250 13.5 16.6 63.4 Ward Baking 00.: Bread, cracked wheat . . 25 1 s1. 11.9 2.1 0.7 65 47.9 8.6 2.9 Bread, rye . . . . . 25 1 SI. 12.1 2.4 0.3 60 48.6 9.8 1 . 1 Bread, soft bun . . . . 25 1 51. 12.1 2.2 0.6 65 48.6 9.0 2.3 Bread, Wheat . . . . 25 I sl. 11.8 2.5 0.4 60 47.2 10.1 1.7 Bread, whole Wheat . . . 30 1 s1. 13.6 3.1 0.5 55 45.3 10.2 2.3 Cakes: Applesauce cup cakes . 60 1 37.0 4.0 3.9 205 61.6 6.7 65 Chocolate layers . . . 60 § cake 38.3 3.0 4.0 205 63.9 5.0 6.7 Chocolate sandwiches . 100 1 cake 57.5 6.9 8.0 340 57.5 6.9 8.0 Cocoanut bar . . . . 60 %cake 38.5 3.2 3.1 200 64.2 5.4 5.1 Golden nugget . . . 60 1.; cake 33.1 3.5 7.4 220 55.1 5.9 12.4 Lemon loaf . . . . 60 % cake. 37.6 3.4 3.2 210 , 62.6 5.7 5.3 Macaroon cup cakes . . 50 1 cake 29.7 3.5 8.1 210 59.4 7.0 16.2 Pound cake: Golden . . . . . 45 kcake 22.3 3.2 7.9 180 49.6 7.2 17.5 Marble . . . . . 45 %cake 22.2 3.0 7.8 175 49.4 6.8 17.4 Raisin . . . . . 45 écake 24.8 2.7 5.6 165 55.1 5.9 12.4 Walnut . . . . . 45 éeake 23.9 3.4 8.2 190 53.2 7.6 18.3 Raisin(American beauties) 45 1% oz. 28.9 3.1 0.6 135 64.2 6.9 1.4 Silver queen . . . . 60 icake 39.4 2.9 2.6 200 65.7 4.9 4.3 Southern pride . . . 45 5 cake 27.0 2.0 1.8 135 60.0 4.5 4.0 Sponge layers . . . . 29 1 oz. 17.2 1.9 1.8 95 59.4 6.5 6.3 Water chestnuts . . . . 100 15.6 1.5 0.1 70 *15 . 6 1 . 5 0. 1 Water crackers . . . . . 18 2 12.9 1.9 1.6 75 71.9 10.7 8.8 154 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Size of portion. w ,__~____.__- Value of portion. Household mA #4,?“ Food items. Grams. measure, Carb Prot. Fat. Cal. Water ices (commercial), Reid’s Ice-cream . . . 120 % c 39.5 0.6 0 165 33 .0 0.5 0 Water rolls . . . . . . 40 1 21.7 3.6 1.2 115 54.2 9.0 3.0 Watercress, fresh . , . . 20 % c. 0.8 0.2 0.2 6 ' 4.0 1.0 1.0 Watermelon , . . . . 240 1 c. diced 16.0 0.9 0.4 75 6.7 0.4 0.2 ' Waternut, tubers . . . . 100 ‘ 16.5 1.5 0.1 75 *16 . 5 1 .5 0 . 1 Wax beans, fresh . . . . 75 } c 11.0 3.5 0.2 60 14.6 4.7 0.3 Wax beans, canned . . . 130 § 0 4.0 1.3 0.1 25 . 3.1 1.0 0.1 Wax beans, cut, Battle Creek Food Co.. . . . . . 130 %c 4.0 1.2 1.3 35 3.9 0.9 0.1 Weakfish . . . . . . 230 % lb. 40.9 5.5 220 17.8 2.4 Welch: Grape juice, certified . . 120 % c 18. 1 0.4 — 75 15.1 0.3 — Tomato juice, certified . . 120 % c 4.7 1.0 0.3 25 *3.9 0.8 ’ 0.3 Tomato juice, filtered . . 120 % c 4.3 0.8 — 20 *3.6 0.7 —— Wheat, breakfast, Heinz . . 20 2 T. 14.4 2.6 0.1 70 72,0 13.0 06 Wheat cereal, Ralston . . 30 i c 21.6 4.3 0.6 110 72.0 14.2 2.0 Wheat, cracked . . . . . 30 i~ c 23.0 3.3 0.5 115 76 , 5 11 . 1 1 .7 Wheat, Cream of . . . . 30 i c 21.8 3.5 0.7 110 72 , 5 11 .8 2 .4 Wheat, Cream of, cooked . , 70 % c 24.7 3.4 — 115 14.5 2.0 — Wheat embryo . . . . . 100 48.1 27.2 11.2 415 48. l 27 . 2 11 .2 Wheat, flaked, cooked . . 120 % c 14.4 2.6 0.2 70 12.0 2.2 0.2 Wheat flours: Av. high and medium grade 100 % C 75.1 11.4 1.0 365 75 , 1 11 .4 1 . 0 Av. low grade . . . . 100 % c 71.2 14.0 1.9 365 71 .2 14 .0 1 .9 California, fine . . . . 100 % c 76.4 7.9 1.4 360 76 . 4 7 . 9 1 .4 Entire . . . . . , 100 %c 71.9 13.8 1.9 370 71 . 9 13 . 8 1 .9 Graham . . . . . . 100 %c 71.4 13.3 2.2 370 71 .4 13 .3 2 .2 Patent baker's grade . . 100 % c 72.7 13.3 1.5 365 72.7 13.3 1.5 Prepared (self-rising) . . 115 1 c. 84.0 11.7 1.4 405 73.0 10.2 1.2 * Largely assimilable; 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS 155 Food items. Wheat flours: Straight grade Wheat Krispies, Kellogg Wheat Krumbles, Kellogg . Wheat Oata, Ralston Wheat, Puffed . Wheat, Puffed, Quaker Wheat, Rippled, Loose-Wiles . Wheat, rolled, steam-cooked . Wheat, Shredded, N. B. C. Wheat, Minute, Madison Health Food Co. Wheat, Whole, biscuit, Kellogg Wheatena Wheaties Wheatsworth cereal, N. B. C. . Wheatsworth, see National Biscuit C0. W‘hey Whitefish White fish, fried, av. White fish, steamed, av. White House: Rice, natural brown Rice, white Rice flakes Ricena Whortleberries . Wiltshire cheese Wintergreen extract, Burnett, A.P. Witloof chicory. (F-‘renchienL dive) .. . . . . . Size of portion. Grams. 100 40 40 30 15 15 10 3O 3O 30 20 30 30 225 230 20 20 30 20 20 45 Household measure. 1 biscuit C. M4 1 biscuit 1 heaping T. 1 heaping T. 10. 1 heaping T. 1 cu. in. It. 1 sm. crown Carb, 74. 33 . 83 . 32. 82 . 20. 69‘ 11. 73 11. 76. *78 21 72. 24. 81 'caolwliooioxlmicowoooooo'poo 21. 70, 16. 82. 21. 72. 27. 78 23. 76‘ uses moolcnxlqmpoow H C3 wUIWWOJHNI‘BONb-‘W ._. ~14 Value of portion. Fat. Prot. r—‘I-l D—l H >—A y—t H wowHI-Imtomwuspcowcowoo owmpp—‘mewpomwdemmm H F: OJ #9 ° eee°erweer®r Lia'oo‘coioéolz'ow Alimoiinboiop'o'wo wwqdawodkzwfiw m4 b—d OO O EOWWWOONOOONO HOHONOHOHOGJHHOOOHH QUIOOMWWOINmWOQNUlmeH mmwmmmuwcxa: pebb'qoxb'wd ODQDOOQHOGOJHMOI {OI-l Cal. 360 155 155 120 60 60 105 120 110 80 110 135 115 65 355 245 115 70 75 115 70 75 65 10 156 TABLE OF NUTRITIVE AND CALORIC VALUES 0F FOODS Food items. Yams, tubers, fresh Yautia (taniers, taye, cocoes) Yeast, ale, dried Yeast, brewer’s, Mead Yeast, compressed baker’s Yeast, Fleischmann Yoghurtl. Yoghurt cheese, American York cream cheese Zwieback Zwieback, Sunshine Zwieback toast, N. B. C. . 1 Alcohol, 0.2 per cent. * Largely assimilable. A blank space indicates lack of data. Size of portion. Grams. 125 100 100 11‘ 12 15 190 30 25 Y —“ Value of portion. Household PM measure. Carb. Prot. Fat. Cal. 1, 5%” x 1%” 23.6 2.6 0.3 110 *18.7 2.1 0.2 1 tuber 25.5 2.2 0.2 115 *25.5 2.2 0.2 48.4 38.9 1.2 370 48.4 38.9 1.2 2 t. 4.3 5.3 0.2 40 39.0 48.0 2.0 1%” sq. 2.5 1.4 — 15 21.0 11.7 0.4 1 cake 1.2 2.1 0.1 14 *8.2 14.1 0.5 1 wineglass 9.4 7.4 7.2 135 9.4 7.4 7.2 2 T.- 5.2 9.0 105 17.5 30.2 2”x1%”x1” 4.5 1.6 35 17.9 6.5 Z 1,3”xli” 3.7 0.5 0.5 20 73.5 9.8 9.9 1 piece 5.2 0.7 0.8 30 77.3 9.8 12.1 1 piece 5.5 0.7 0.4 30 79.1 10.6 6.2 1 Gross fat removed. A negligible quantity is designated by —. CHAPTER VIII. SPECIAL DIETETIC FOODS. Introduction—The following table has been assembled for the benefit of those Who find occasion to prescribe special dietetic foods. The listing is not complete, but it comprises a moderate number of the nationally recognized dietetic food products. The boldface numerals indicate the number of grams and the calories in an average portion. The plain numerals indicate the percentage composition thereof. Italicized letters indicate trade names. ‘ Size of portion. a Value of portion. Household Food items. Grams. measure. Carb Prot. Fat. Cal. Battle Creek Food 00.: ' Apple sauce . . . . . 135 % c. 13.6 1.2 0.4 65 . 10.1 0.9 0.3 Apricots . . . . . . 70 3 halves 7.2 0.5 — 30 10.3 0.7 Trace Asparagus . . . . . . 85 6 stalks 2.0 1.1 0 15 2.3 1.3 0 Beans, green lima, small . . 130 i c. 13.1 4.4 0.5 75 10.1 3.4 0.4 Beans, refugee . . . . 130 § c. 6.5 1.0 0.1 30 5.0 0.8 0.1 Beans, see Wax, Wonder Soy. . Blackberries . . . . . . 120 §c. 8.0 0.5 0.1 35 6.7 0.4 0.1 Blueberries . . . . . 150 i c. 11.0 0.6 0 50 7.3 0.4 ,Bran, dietetic . . . . . 5 1 T. Trace 0.8 0.2 ?5 1.3 16.5 5.0 Cherries, red sour pitted . . 100 § c. 9.3 0.6 0.2 45 9.3 0.6 0.2 Cherries, whole white, Royal Anne . . . . 85 15 7.1 0.6 0.2 30 8.3 0.7 0.2 Figs, Kadota . . . . . 85 3 9.1 0.3 — 40 10.7 0.4 Trace Flour, gluten . . . . . 100 % c. 43.3 44.8 1.8 390 43.3 44.8 1.8 Food Ferrin 0 0 0 0 0 0 0 Fruit salad . . . . . 140 1 c. - 14.0 0 0 55 10.0 0 0 Gluten biscuit, 40% . . . 100 26.4 41.9 1.3 290 26.4 41.9 1.3 Gluten bran flakes . . . 30 1 oz. 3.5 12.7 2.1 85 11.6 42.3 7.0 Gluten bread . . . . . 25 1 s1. 3.1 ‘ 6.2 — 40 12.2 24.8 158 TABLE OF SPECIAL DIETETIC FOODS Size of portion. Value of portion. Household ~——’E~———\ Food items. Grams. measure. Carb. Prot. Fat. Cal. Battle Creek Food 00.: Grapefruit . . . . . . 135 % c. 10.0 1.1 — 45 7 .4_ 0.8 Trace Peaches, yellow, halves . . 140 2 halves 8.0 0.7 0.1 35 5.7 0.5 0.1 Pears, Bartlett . . . . 100 2 halves 6.4 0.2 0.1 30 6.4 0.2 0.1 Peas, green . .- . . . 70 %c. '7.0 2.4 0.1 40 10.0 3.4 0.1 Pineapple .' . . . . . 150 2 s1. 16.1 0.5 — 70 10.7 0.3 Trace Protose . . . . . . 100 8.3 18.0 , 10.4 205 8.3 18.0 10.4 Pineapple juice . . . . 120 —;: c. 12.8 0.4 — 55 10.7 0.3 Trace Pure gluten biscuit . . . 100 3.4 79.5 1.0 350 3.4 79.5 1.0 Raspberries, red . . . . 140 g c. 13.0 1.1 0.4 60 9.3 0.8 0.3 Savita . . . . . . . 100 5.6 29.0 0.8 150 5.6 29.0 0.8 Soy Man biscuit . . . . 100 1.3 58.3 9.2 330 1.3 58.3 9.2 Soy flour . . . . . . 90 1 c. 2.3 36.7 16.5 315 2.6 40.8 18.3 Spinach . . . . . . 225 1 c. 5.2 5.2 0.9 50 2.3 2.3 0.4 Tomatoes . . . . . . 235 1 c. 9.4 0.7 0.5 45 4.0 0.3 0.2 Vegetable gelatin (agar) . 0 0 0 0 0 0 O Wax beans, cut . . . . 130 it c. 4.0 1.2 1.3 35 3. 1 0.9 0. 1 . Wonder soy beans . . . 250 1 c. 14.8 24.0 24.3 485 . 5.9 9.6 9.7 Cellu: Almond wafer . . . . 10 1 wafer 1.0 0.5 1.0 25 10.0 5.0 20.0 Apple sauce. packed in water 135 % c 12.2 0.4 0.4 55 ‘ 9.0 0.3 0.3 Apricots, Juice-Pak . . . 70 3 halves 7.7 0.3 — 35 I 11.0 0.4 —— Apricots, packed in water . 70 3 halves 4.9 0.4 0.1 25 . 7.0 0.6 0,1 Baking powder . . . . 3 1 t. 0 0 0 0 0 0 0 Blackberries, packed in water 120 % c. 8.4 1.2 1.0 45 7.0 1.0 0.8 Casein flour . . . . . 100 0 41.0 0.8 170 0 41.0 0.8 Cherries, Royal Anne, Juice- Pak . . . . . . . 85 15 11.9 0.7 — 50 14.0 0.8 — Cherries, Royal Anne, packed in water . . . . 85 15 7.7 0.5 0.4 35 9.0 0.6 0.5 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF SPECIAL DIETETIC FOODS 159 Size of portion, Household Value of portion. Food items. Grams. measure. Carb. Prot. Fat. Cal. Cellu: Cherries, red, pitted, packed inwater. . . 100 5c. 10.4 0.5 0.6 50 10.4 0.5 0.6 Chilisauce . . . . . 30 2T. 1.8 0 O 7 5.0 0 0 Chocolate. . . . . . 60 202. 5.0 7.4 32.0 350 8.4 12.3 53.4 Fruit salad, 10%,. packed in water . . 140 10. 12.6 0.4 0.2 55 9.0 0.3 0.1 Gingerale. . . . . . 225 10. 0 0 0 0 0 0 0 Grapefruit, packed in water. 135 -ic. 10.8 0.7 0.1 50 8.0 0.5 0.1 Loganberries,packedinwater 75 %c 5.3 0.8 0.5 30 7.0 1.0 0.6 Mayonnaise . . . . 15 IT. 0.1 0.3 10.9 105 0.6 2.0 72.6 Peaches, yellow cling, Juice- Pak. . . . . . 140 2halves 12.6 0.5 — 55 9.0 0.3 — Peaches, yellow cling, packed inwater. . . . . . 140 2halves 8.4 0.3 0.1 50 6.0 0.2 0.1 Pears, Bartlett, Juice-Pak . 100 2halves 11.0 0.2 — 45 11.0 0.2 — Pears. Bartlett, packed in water . . . . . . 100 2halves 6.0 0.3 0.2 30 6.0 0.3 0.2 Pineapple, sliced, Juice-Pak. 150 2sl. 22.5 0.4 — 95 15.0 0.3 — Pineapple, sliced packed in water . . . . . 150 281. 18.0 0.4 — 90 12.0 0.3 Plums, prune, packedinwater 100 3 9.0 0.5 0.1 40 9.0 0,5 0.1 Raspberries, black, packed' in water . . 140 £0. 12.6 1.5 1.5 70 9.0 1.1 1.1 Raspberries, red, packed in water . . 140 £0. 9.8 1.2 1.3 55 7.0 0.8 0.9 Rennet powder . . . . 1 1 envelope 0 0 0 0 0 O O Rootbeer. . . . . .230 1c. 0 0 0 0 0 0 0 Soybeanflour . . . . 90 10. 7.2 37.7 19.6 365 8.0 41.9 21.8 Strawberries, packed in water 120 go. 7.2 1.1 0.7 40 6.0 0.9 0.6 Topping . . . . . . 15 IT. 0 0.2 0.2 4 0 1.3 1.3 Wild cherry beverage . . 230 l c. 0 0 O 0 0 0 0 Lister: Flour, dietetic . . . . 110 10. 0 60.0 0 245 0 54.5 0 160 TABLE OF SPECIAL DIETETIC FOODS Size of portion. ’—’—“ Value of portion. Household ’— “ Food items. Grams. measure. Carb. Prot. Fat. Cal. Lister: Flour, equalized . . . . 125 1 c. 27.0 0 0 110 *214 0 0 Golden sprearl 0 0 0 O 0 0 0 India gum . 0 O 0 0 0 0 0 Porridge powder . . . . 100 1 c. 0 2.7 1.1 20 0 2.7 1.1 Saccharin tablets . . . . 1 30 0 0 0 0 0 0 0 Starchless breakfast food . 70 1 c. 0 5.9 1.0 35 0 8.7 1.5 Sugarless sweetener . . . 2 1 t. 0 0.7 0 3 0 35.0 0 Loeb: Agaragar . . . . . . 8 1T. 0 0 0 0 0 0 0 Baking powder 0 0 0 0 0 0 0 Biscotten, Karlsbader style . 12 1 2.2 3.8 4.8 70 *18.0 32.0 40.0 Bran and gluten cereal . . 25 § c. 5.2 8.6 6.0 106 *21.0 34.0 20.0 Bran, starch—free . . . . 25 mic. 1.3 4.8 1.5 40 *5.0 19.0 6.0 Bread. aérated gluten . . 2 %” sl. 0.7 0.9 0.2 8 *35.0 45.0 9.0 Bread, genuine gluten . . 13 1 sl. 3.6 4.7 0.7 40 *28.0 36.0 5.0 ‘ Bread, genuine gluten, sliced and toasted . . . . . 12 1 sl. 4.2 5.3 0.7 45 *35.0 44.0 6.0 Breadsticks, gluten . . . 4 1 1.4 1.7 0.2 15 *36.0 43.0 60 Breakfast cereal, gluten . . 40 130. 10.8 14.8 6.8 170 *27.0 37.0 17.0 Candy, imitation . . . . 100 15 pkg. *3.0 — — 12 3.0 —— — Cheese tid-bits, gluten . . 30 12 5.1 10.3 11.4 170 *17.0 34.0 38.0 Chocolate bar, dietetic, almond . . . . 15 1 1.4 2.3 7.7 85 *9.0 15.0 51.0 Chocolate bar, dietetic, plain 15 1 1.4 2.1 7.4 85 *9.0 14.0 49.0 Chocolate dessert, dietetic . 6 1 serving 1.0 3.0 0.1 20 *17.0 50.0 2.0 Cocoa, dietetic . . , , 6 1 T. 0.8 2.2 1.0 20 *13.0 36,0 17.0 Cookies, casein sponge . . 10 12 0.5 5.4 2.4 46 *5.0 54.0 24.0 Cookies, gluten . . . . 15 3 4.5 5.7 2.7 65 *30.0 38.0 18.0 Crackers, dietetic gluten . 20 3 2.8 7.0 3.4 70 *14.0 35.0 17.0 * Largely assimilable. 1: Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF SPECIAL DIETETIC’ FOODS 16] Size of portion. r——4¥— Value of portion. Household -* Food items. Grams. measure. Carb. Prot. Fat. Cal. Loeb: Croutons. gluten . . . . 10 10 4.1 4.3 0.6 40 *41.0 43.0 6.0 Flour. prepared soy gluten casein . . . . . . 100 1 c. 26.0 42.0 11.0 380 *26.0 42.0 11.0 Flour, pure gluten . . . 100 *0. 43.0 41.0 2.0 365 *43.0 41.0 2.0 Flour, self-rising gluten . . 100 ic. 40.0 38.0 2.0 340 _ *40.0 38.0 2.0 Ginger ale . . . . . . 225 1 c. 0 0 0 0 0 0 0 Ginger snaps, dietetic . . 20 3 2.4 8.4 1.0 55 *12.0 42.0 20.0 India gum . . . . . . 10 1 T. 0 0 0 0 0 0 0 Jelly, grape, dietetic . . . 20 1 T. 1.0 0.1 0 5 ' *5.0 0.3 0 Lady fingers, casein . . . 3 3 0.2 1.5 0.8 15 . *6.0 50.0 27.0 Lemon snaps, dietetic . . 20 3 2.4 8.4 1.0 55 *12.0 42.0 20.0 Macaroons, casein, almond . 14 3 0.7 4.2 5.6 70 *5 0 30.0 40.0 Maple syrup, imitation . . 6 1 T. 0 0 O 0 0 0 0 Mayonnaise, dietetic , . . 15 1 T. 0 — — 0 0 .. _ Meal, dietetic cracker . . 100 %C. 34.0 42.0 10.0 405 *34.0 42.0 10.0 Noodles, plain gluten . . 25 1 07.. 50. 10.5 10.0 1.5 100 *42.0 40.0 6.0 Orange marmalade . . . 20 IT. 0.6 — 0 3 *3.0 Trace 0 Rolls, aerated breakfast . . 10 1 3.6 4.4 0.9 40 *36.0 44.0 9.0 Rusk, dietetic gluten . . . 14 1 SI. ~ 4.9 6.2 0.8 55 ' *35.0 44.0 6.0 Saccharin, crystal 0 0 0 0 0 0 O Saccharin tablets . . . . 1 30 0 0 0 0 0 O 0 Soya Farinette, dietetic . . 60 £0. 7.2 27 .0 3.6 175 *12.0 45.0 6.0 Spaghetti, dietetic gluten . 25 1 oz. so. 10.5 10.0 1.5 100 *42.0 40.0 6.0 Sugarless sweetener 0 0 0 0 0 0 0 Wafers, dietetic bran . . 20 3 1.0 4.6 2.0 40 *5.0 23.0 10.0 Zwieback, gluten . . . . 6 1 2.0 2.6 0.4 25 *34.0 43.0 7.0 Madison Health Food Co..- Bran Wafers . . . . . 20 3 double 13.4 1.7‘ 2.4 85 67.2 8.6 11.9 Breakfast Crisps . . . 55 %c.. 35.7 9.2 2.1 205 64.9 16.7 3.8 Date Stix (Soy Product) . 40 5 28.9 2.5 3.0 155 72.2 6.2 7.6 11 162 TABLE OF SPECIAL DIETETIC FOODS Food items. Madison Health Food Co..- Fruit Stix (Soy Product) Minute wheat Nut meat Soy beans and tomato Soy cheese Soy-K011 (Beverage), dry Vigorost (Soy Product) Mead: Alacta Casec . Cemac Cereal Dextri—Maltose I Dextri-Maltose II Dextri-Maltose III . Dextri-Maltose With vitamins B and G Pablum Recolac Sobee . Miscellaneous: Akrelac, Merrell-Soule Alactu Alerdex, Smaco Baby Ralston . Bemax, American Vitamins, Inc. Cartose Casec . Certo * Largely assimilable. A blank space indicates lack of data. Size of portion. Household Grams. measure. 30 4 55 % c 110 % c 250 1 c 100 i c 7 1 T. 95 % c 8 1 T. 5 2 T. 16 1 T. 7 1 T. 7 1 T. 7 1 T. 7 1 T. 5 1 T. 5 2 T. 30 4 T. 5 1 T. 8 1 T. 8 1 T. 12 1 T. 15 1 T. 9 1 heaping T. 20 1 T. 5 2 T. 100 Value of portion. Carb. Prot. Fat. 20.0 2.0 2.0 66.6 6.7 6.9 39.0 7.3 0.8 70.8 13.2 1.5 5.6 14.8 21.1 5.4 13.4 19.2 16.8 28.3 13.3 6.7 11.3 5.3 Trac 26.7 10.4 — 26.7 10.4 5.8 0.5 Trace 83.3 6.6 0.3 11.7 18.4 8.2 12.3 19.4 8.6 3.7 2.6 0.9 46.5 33.0 12.0 — 4.4 0.1 — 88.0 2.0 1.9 1.0 1.0 11.2 6.2 6.4 5.0 1.0 0.2 71.8 15.0 3.0 6.5 — — 93.0 — — 6.7 — — 95.0 — ~— 6.4 — - 92.0 — — 4.6 — — 92.4 —— — 3.5 0.7 0.1 *70.8 15.0 3.0 15.7 4.8 8.1 52.3 16.0 27.0 1.9 1.6 0.9 38.4 32.0 19.2 3.8 2.9 0.1 *47.8 36.0 1.0 3.7 2.6 1.0 46.5 33.0 12.0 11.6 0 0 *97.0 0 0 10.7 2.2 0.3 71.6 14.8 2.0 3.2 3.4 0.8 36.0 37.2 9.0 14.9 Trace 0 74.5 0.1 0 — 4.4 0.1 — 88.0 2.0 2.9 0 0 2.9 0 0 1 Gross fat removed. A negligible quantity is designated by —. Ca? 110 195 280 310 205 25 200 35 20 20 25 25 25 25 20 20 160 25 30 35 50 55 35 60 20 ?12 TABLE OF SPECIAL DIETETIC’ FOODS 163 Size of portion. ' Value of portlon. Household r—~—-——4‘~————“' Food items. Grams. measure. Carb Prot. Fat. Cal. Miscellaneous: Cacomalt . . . . . . 9 1 T. 6.7 1.3 0.3 35 76.3 14.7 3.1 Dexin (B. W. & Co.) . . 5 1 T. 4.4 — — 20 97.8 0.4 0,2 Dextro—Vivatose . . . . 13 1 T. 12.0 0.7 0 50 *92.0 5.0 O Dryco . . . . . . . 7 2 T. 3.2 2.2 0.8 30 *46.0 32.0 12.0 Embo . .' . . . . . 8 1 T. 3.8 2.5 0.9 35 47.3 31.0 11.7 Eskay’s Food . . . . . 8 1 T. 4.5 0.5 0.3 25 55.8 6.7 3.5 Hylac, Nestlé . . . . 15 1 T. 10.4 0.8 3.2 75 *69.0 5.5 21.5 Imperial Granum . . . 9 1 T. 0.2 1.2 0.1 7 *1.8 14.0 1.0 Junket Powder, caramel . 12 1 T. % pkg.) 11.8 — — 50 ' - 98.8 0.1 0.1 Junket Powder, chocolate . 14 1 T. G pkg.) 12.3 0.3 0.6 55 87.7 2.1 4.1 J unket Powder, lemon . . 11 1 T. G pkg.) 10.9 — — 45 98.8 0.1 0.1 Junket Powder, orange . . 11 1 T. (} pkg.) 10.9 — — 45 98.8 0.1 0 1 J unket Powder, raspberry . 11 1 T. (% pkg.) 10.9 — -- 45 98.8 0 1 0 1 Junket Powder, vanilla . . 11 1 T. (} pkg.) 10.9 — — 45 98.8 0.2 0 1 J unket Tablet — — — — Klim, whole milk powder . 8 1 T. 3.0 2.1 2.2 40 *38.0 26.7 28.0 Lactogen, Nestlé . . . . l5 1 T. 8.0 2.4 3.8 80 *53.3 16.2 25.0 Larosan milk . . . . 20 § oz. 0.4 0.7 0.3 8 2.2 3.4 1.7 Malt Breakfast Food . . 30 % c. 22.7 3.2 0.3 110 75.8 10.7 1.0 Maltine, plain1 . . . . 20 1 T. 13.0 1.0 0 60 65.0 4.9 O Maltine with cod-liver oil2 . 18 l T. 7.9 0.5 4.0 70 44.2 2.8 22.4 Maltine with spleenmarrow and iron3 . . . . . 19 1 T. 12.3 1.1 Trace 55 6.5 5.8 0.1 Mammala . . . . . 8 1 T. 4.4 2.0 1.0 35 *55.3 24.4 12.1 Mellin’s Food . . . . 15 2 T. 11.9 1.6 Trace 55 *79.6 10.3 0.2 Mclotose No. 1 . . . . 9 1 T. 7.5 0.4 0.2 35 . *84.0 5.0 2.0 Melotose No. 2 . . . . 9 1 T. 8.4 0.2 Trace 35 *93.4 2.2 0.5 Melotose No. 3 . . . . 9 1 T. 8.5 0.1 Trace 35 *94.8 1.2 0.5 1 Alcohol, 3.9 per cent. 2 Alcohol, 1.9 per cent. 3 Alcohol, 5.0 .per cent. 164 TABLE OF SPECIAL DIETETIC FOODS Size of portion. _ Value of portion. Household Food items. . Grams. measure. Carb Prot. F at. Miscellaneous: M erck banana. powder . . 8 1 T. 6.8 3.8 0.1 *84.7 4.8 1.5 Nestlé’s Food . . . . 8 1 T. 5.6 1.2 0.7 *69.5 15.0 9.8 Pablum . . . . . . 5 2 T. 3.5 0.7 0.1 70.2 15.0 3.0 Protein milk, powdered, Merrell— Soule . . . 8 1 T. 1.8 3.0 3.2 *23.0 27.0 ‘27.0 Ralston, Wheat cereal . . 30 i c. 21.6 4.3 0.6 72.0 14.2 2.0 Ralston Wheat 0am . . . 30 i c. 20.8 4.2 1.7 69.3 14.0 6.0 Robinson’s Patent Barley . 9 1 T. 7.0 0.6 0.1 *78.3 6.6 1.0 Robinson’s Patent Groats . 9 l T. 6.4 1.1 0.5 *71 .5 12 . 4 6 . 0 Similac . . . . . . 9 1 T. 4.9 1.1 2.4 . ’ *54.4 12.5 27.1 Smaco (300) . . . . . 240 1 c. 8.8 7.9 1.0 . *3.7 3.3 3.5 Smaco (303) . . . . . 240 1 c. 11.8 7.7 0.2 *4.9 3.2 0.1 Spintrate . . . . . . 3 2 T. 1.0 0.9 0.1 *34.2 31.5 4.5 Vegex (Marmite), Vitamin Food Co., Inc. . . . 4 1 t. 0 1.3 0.3 0 32.6 0.8 Vitavose, Squibb , . . . 13 1 T. 10.1 2.0 0 *78.0 15.0 0 * Largely assimilable. 1 Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. C2; 45 4o 20 35 110 120 35 35 45 75 80 50 CHAPTER IX. STRAINED FOODS. The boldface numerals indicate the number of grams and the calories in an average portion. The plain numerals indicate the percentage composition thereof. Italicized letters indicate trade names. Size of portion. r——’—— Value of portion. Household F—’R———~ Food items. Grams. measure. Carb. Prot. Fat. Cal. Beech-Nut: Apple sauce . . . . . 135 i c. 15.9 0.3 0.3 70 11.8 0.2 0.2 Apricots . . . . . . 20 4 t. 4.9 0.2 - 20 24.6 0.7 Trace ' Baby soup . . . . . . 30 2 T. 2.4 0.4 — 12 8.1 1.3 Trace Beets . . . . . . . 20 4 t. 1.1 0.2 — 6 5.5 1.2 Trace Carrots . . . . . . 20 4 t. 1.2 0.1 Trace 6 5.9 0.4 0.2 Peas . . . . . . . 25 4 t. 2.1 0.9 0.1 15 8.3 3.5 0.3 Prunes . . . . . . . 25 5 t. 7.2 Trace Trace 30 28.9 0.1 0.2 Spinach . . . . . . 25 5 t. 0.6 0.5 0.1 5 2.4 2.0 0.4 Clapp: Applesauce . . . . . 125 i c. 13.6 0.1 0.8 65 *10.9 0.1 0.7 Apricots . . . . . . 20 4 t. 2.1 0.1 0.1 10 *10.7 0.7 0.5 Asparagus . . . . . . 14 1 T. 0.4 0.2 — 2 ' *2.6 1.4 0.2 Baby soup. strained . _ . . 240 1 c. 1.6 2.4 — 100 *8.6 1.0 0.1 Beef broth . . . . . . 240 1 c. 0.5 2.4 — 12 *0.2 1.0 — Beets . . . . . . . 14 1 T. 0.9 0.2 — 5 *6.6 1.1 0.2 Carrots . . . . . . 15 1 T. 0.8 0.1 — 4 . *5.8 1.0 0.2 Peas . . . . . . . 15 1 T. 1.3 0.6 0.1 9 *8.9 3.9 0.4 Prunes . . . . . . . 16 1 T. 4.3 0.2 0.2 20 *27.0 1.0 1.4 Spinach . . . . . . 15 1 T. 0.3 0.2 Trace 2 *l.9 1.7 0.3 Tomatoes . . . . . . 15 1 T. 0.6 0.1 Trace 3 *4.2 0.9 0.3 Vegetable soup . . . . 240 1 c. 23.4 4.5 — 115 *9.8 1.9 0.1 Wax beans . . . . . 15 1 T. 0.6 '0.2 — 3 *4.2 1.2 0.1 Wheatheart cereal . . . 15 1 T. 1.5 0.3 0.1 8 , *9.9 2.1 0.4 Gerber: Beans, green . . . . . 25 5 t. 1.2 0.3 — 6 ' 4.8 1.3 Trace ~ Beets . . . . . . . 20 4 t. 1.4 0.3 Trace 7 7.2 1.3 0 1 166 TABLE OF STRAINED FOODS Size of portion. Value of portion. Household — Food items. Grams. measure. Carb. Prot. Fat. Cal. Gerber.- Carrots . . . . . . 20 4t. 1.4 0.2 —- 7 7.1 0.8 Trace Cereal . . . . . . . 25 5t. 2.1 0.8 0.6 20 8.5 3.3 2.7 Peas . . . . . . . 25 41:. 2.3 1.1 0.1 15 9.0 4.3 0.4 Prunes . . . . . . . 25 5t. 8.8 0.3 0.2 40 *35.3 1.1 0.6 Spinach . . . . . . 25 513. 0.7 0.6 0.1 7 . 2.8 2.5 0.4 Tomatoes . . . . . . 25 51:. 2.5 0.6 Trace 13 9.9 2.4 0.1 Vegetable soup . . . . 250 1 c. 21.4 4.6 0.1 105 8.6 1.9 0.1 Heinz." Apricots . . . . . . 15 1 T. 1.9 0.2 Trace 9 13.0 1.2 0.2 Beans, green . . . . . 14 1 T. 0.5 0.3 Trace 3 3.7 2.2 0.1 Beets . . . . . . . 15 1 T. 1.2 0.2 Trace 5 7.5 1.5 0.1 Carrots . . . . . . 15 IT. 0.7 0.7 Trace 6 ~ 5.2 0.9 0.1 Cereal . . . . . . 15 IT. 1.1 0.4 0.2 8 7.2 2.9 1.0 Peas . . . . . . . 15 1 T. 1.3 0.7 Trace 8 8.7 4.9 0.5 Prunes . . . . . . 15 1 T. 4.1 0.1 Trace 15 *27.5 1.1 0.2 Spinach . . . . . . 14 1 T. 0.2 0.3 Trace 2 1.5 2.2 0.5 Tomatoes . . . . . 14 1 T. 1.1 0.3 Trace 6 8.2 2.1 02 Vegetable soup . . . . 15 1 T. 1.3 0.3 Trace 6 8.7 1.8 0.1 Larsen: " Beans, green . . . . . 25 5 t. 0.5 0.4 0.1 4 *1.9 1.4 0.2 Beets . . . . . . . 20 4t. 0.8 0.3 0.1 5 *4.1 1.4 0.2 Carrots . . . . . . 20 4 t. 0.5 0.1 0.1 3 *2.4 0.7 0.3 Celery . . . . . . . 20 417. 0.2 0.1 Trace- 2 =“1.0 0.6 0.1 Peas . . . . . . . 25 517. 1.4 1.0 0.1 10 *5.4 3.8 0.4 Prunes . . . . . . . 25 51:. 5.6 0.3 0.1 25 *22.4 1.1 0.3 Spinach . . . . . . 25 51:. 0.1 0.7 0.1 5 *0.5 2.6 0.4 Tomatoes . . . . . . 25 5 t. 1.6 0.5 0.1 9 *6.2 1.8 0.3 Vegetable soup . . . . . 25 513. 2.1 0.5 0.1 11 *8.5 2.0 0.2 Libby (“Homogenized”): Cereal combination (fresh whole milk and cereal) . 13 1 T. 1.8 0.8 0.3 14 13.5 6.0 2.6 * Largely assimilable. 1: Gross fat removed. A blank space indicates lack of data. A negligible quantity is designated by —. TABLE OF STRAINED FOODS 107 Size of portion. ,___,__.___‘ Value of portion. Household H1“..- Food items. Grams. measure. Carb. Prot. Fat. Cal. Libby (”Homogenized”) : Fruit combination (prunes, - pineapplejuice,lemon juice) 14 1 T. 4.3 0.1 0.1 20 30.5 1.0 0.7 ’ Soup combination (toma- toes, carrots, celery, liver, barley, onions). . . . 13 IT. 0.7 0.2 Trace 4 5.0 1.8 0.1 Vegetable combination 1 (beets,peas,asparagustips) 14 IT. 0.9 0.3 Trace 5 6.3 2.1 01 Vegetable combination 2 (string beans, pumpkin, to- matoes). . . . . . 12 IT. 0.5 0.1 Trace 3 4.2 0.9 0.1 Vegetable combination 3 (spinach, carrots. peas) . 13 1 T. 0.7 0.3 Trace 4 5.2 2.0 0.2 Pixie: Applesauce . . . . . 135 10. 19.0 0.1 0.1 80 14.1 0.1 0.1 Beans,green . , . . . 25 St. 1.2 0.3 — 6 4.9 1.3 Trace Beets . . . . . . . 20 4t. 1.6 0.3 Trace 8 8.5 1.7 0.1 Carrots . . . . . . 20 4t. 0.8 0.1 Trace 4 4.1 0.5 0.1 Celerysoup . . . . . 230 10. 4.7 1.3 0.2 25 2.0 0.6 0.1 Peas . . . . . . . 25 4t. 2.5 1.2 Trace 15 9.9 4.6 0.1 . Prunes. . . . . . . 25 5t. 5.9 0.2 Trace 25 l"23.7 0.9 0.1 Spinach . . . . . . 25 5t. 0.2 0.5 0.1 3 0.8 1.8 0.3 Tomatoes . . . . . . 25 5t. 1.9 0.5 Trace 10 7.5 1.9 0.1 Vegetables. mixed . . . 25 511'. 1.6 0.5 — 9 6.5 1.8 Trace Stokcly: Apricots . . . . . . 15 IT. 3.2 0.2 — 14 *21.0 1.3 Trace Carrots . . . . . . 15 1T. 1.1 0.2 — 5 *7.4 1.1 Trace Cereal. . . . . . . 15 IT. 1.2 0.4 0.2 8 *8.3 2.6 1.3 Green beans . . . . . 15 IT. 0.7 0.2 Trace 4 *4.4 1.4 0.2 Peas . . . . . . . 15 IT. 1.1 0.5 Trace 7 *7.6 3.5 0.4 Prunes. . . . . . . 15 1T. 4.? 0.2 — 20 *31.3 1.2 Trace Spinach . . . . . . 15 IT. 0.3 0.3 Trace 3 *2.3 2.3 0.3 Tomatoes. . . . . . 15 IT. 0.7 0.2 — 4 *4.6 1.1 Trace Vegetable soup . . . . 15 IT. 1.5 0.5 — 8 *10.2 3.0 Trace Van Camp (Puréed): Apricots . . . . . . 20 4t. 3.6 ,0.3 -- 15 18.0 1.3 0.1 168 Food items, Van Camp (Puréed): Carrots Green beans Mixed vegetables . Peas Prunes . Spinach Tomatoes TABLE OF STRAINED FOODS Size of portion. ”##— Household Grams. measure. 20 4 t. 25 5 t. 25 5 t. 25 4 t. 25 5 t. 25 5 t. 25 5 t. K * Largely assimilable. A blank space indicates lack of data. FRUITS. 3 per cent carbohydrate, 1 per cent protein. Artichokes, canned Asparagus Beans, string Beans, wax Beet greens Brussels sprouts Cabbage Cauliflower Celery Cucumbers Eggplant Endive Kohlrabi ‘ Leeks Lettuce Marrow Mushrooms Olives, ripe Pickles ' Radishes Sauerkraut Sorrel Spinach Swiss chard Tomatoes Watercress Rhubarb This table is included for the sake of completeness only. VEGETABLES, FRUITS, CEREALS. 10 per cent carbohydrate, 1 per cent protein. Beets Carrots Dandelion greens Green peas, canned Horseradish Okra Olives, green Onions Parsnips Pumpkin Squash Turnip Apples Blackberries Cranberries Currants Gooseberries Grapefruit Lemons Muskmelon Oranges Peaches Pineapple Raspberries Strawberries Watermelon Farina, boiled Oatmeal, boiled Value of portion. Carb. Prot. Fat. 1.8 0.5 — 8.8 2.4 0.1 1.1 0.3 — 4.4 1.3 0.2 2.7 0.8 — 10.7 3.0 Trace 2.6 0.6 — 10.5 3.5 0.2 6.4 0.3 — 25.5 1.2 Trace 0.3 0.6 0.1 1.2 2.3 0.3 0.8 0.2 — 3.1 1 0 Trace 2'1: Gross fat removed. A negligible quantity is designated by —. Vegetable and Fruit Classification (Old). VEGETABLES AND c; 14 13 25 VEGETABLES, FRUITS, CEREALS. 20 per cent carbohydrate, 3 per cent protein. Artichokes, fresh Beans, baked Beans, baked, canned Corn, green Corn, green, canned Green peas, fresh Lima beans Macaroni, cooked Potatoes Rice, boiled Apricots Bananas Blueberries Cherries Huckleberries Nectarines Pears Plums Hominy, cooked Its criticism rests in the inadequate analyses of edible and cooked items and evidences of older methods of analyses. This classification naturally is not consistent with the analyses presented in this volume. CHAPTER X. INORGANIC SALTS OR MINERALS. Properties. —When plant or animal tissue is so heated as to remove all organic matter, the minerals are left behind as ash. This residue gives no clue to the form in which the elements contained therein occurred in the tissue. The functions of the “mineral elements” are legion. Calcium and magnesium as phosphate and carbonate are the chief inorganic constituents of bone and teeth with fluoride and silicon playing minor roles. One of the essential elements of organic compounds composing the soft tissues is potassium. Soluble and ionized salts act as physiological catalyzers ; they govern the condition of the body colloids and the movement of fluid; they affect the elasticity of muscle and the irritability of nerve; they produce and controlthe reaction of secretions. Increase in sodium or decrease in calcium in the surrounding fluid augments the irri— tability of the tissue. Sodium, potassium, and calcium concentra- tions are kept at fixed proportions for the maintenance of physico- chemical phenomena, such as the rhythmic beating of the heart. Ionic imbalance leads to altered permeability of membranes per— mitting escape of protein, or to retention of salt with consequent water-logging of the tissues. Not only the absolute concentrations of the inorganic elements, but also their ratios are of paramount importance to the proper function of the body. Acid-base Balance—The reaction of body fluids cannot be varied except within narrow limits. This constancy is secured in part by the action of buffer salts. Oxidation of the sulphur of protein within the body releases sulphuric acid. The tissues must be pro- tected against this strong acid (highly ionized). It reacts with the ever-present sodium bicarbonate to form the weak (slightly ionized) carbonic acid, the NaHCOs behaving as a buffer. To pre- vent serious shift toward acidity or greater alkalinity, buffers occur in pairs in the body, as NaHC03: H2C03 and K2HPO4I KH2P04. Proteins, because of the presence of the basic amino and acid car- boxyl groups, are excellent buffers. It is customary to express the reaction of body fluids in terms of pH which is a logarithmic function of hydrogen-ion concentration. For normal blood the pH averages 7.4, for gastric juice—1.7, for urine of persons on a mixed diet—6.0, and 6.6 for vegetarians. (169) 170 INORGANIC SALTS‘OR MINERALS Reaction of Foods. —As ingested, orange juice may have a pH value of 3. 6 and fresh grape juice of 4. 5, rating the former eight times as acid as the latter Combustion of the citric acid of orange juice leaves NaHC03, so augmenting the alkaline reserve of the tissues. The fate of the tartaric acid of grapes is controversial, but the studiesaof Saywell indicate that about 94 per cent of the organic acids 1n fresh California and Concord grapes grape con- centrates and ra1sins is oxidized with resultant Increase in alkalinity of the urine. Thus acidity and alkalinity cannot be judged from foods as they are eaten. Foods which yield an ash wherein sodium, potassium, calcium and magnesium predominate over sulphate, phosphate, and chloride are known as alkaline-ash foods. Because of the selective excretion of acid phosphate and retention of alkaline phosphate by the blood, this acid radical is not so great a drain on the body base as are sulphate and chloride. Cranberries, plums and prunes give an alkaline ash in 'vitro. Nevertheless, they increase the acidity of the urine because the benzoic acid contained therein is not oxi- dized in the body but is thrown into the urine as hippuric acid. In general, all vegetables, nuts, fruits (except those containing benzoic acid), and milk are alkaline in their final reaction in the body. Cereals, meats, fish and eggs, yield an acidic ash. N antral—ash foods include butter, cornstarch, cream, lard, sugar, and tapioca. To provide a basis for comparing the acid- or base-forming capacities of various foods, the ash has been titrated against normal NaOH or HCl and reported as cubic centimeters required for neu- tralization of 100 grams. It is convenient to regard this as the degree of acidity or alkalinity. ACIDIC-ASH FOODS. Degree of Degree of ' acidity. acidity. Bread . . . 7.1 ‘ Meat, frog . . . . 10.36 Bread, whole wheat . 7. 3 Meat, pork, lean . . 11.87 Corn, sweet, dried . 5.95 bleat, rabbit . . . 14.80 Crackers . . . . 7.81 Meat, veal . . . . 13.52 Eel . . . . . . 9. 89 Meat, venison . . . 15.83 Eggs . . . . . 11.10 Oysters . . . . . 30.00 Egg-white . . . . 5 24 Oatmeal . . . . 12.93 Egg-yolk . . . . 26. 69 Peanuts . . . . 3.9 Fish, haddock . . . 16.07 Rice . . . . 8.1 Fish, pike . . . . 11.81 Wheat, entire . . . 9.66 Meat, beef, lean . . 13. 91 Wheat, flour . . . 11.61 Meat, chicken. . . 17.01 CALCIUM AND PHOSPHORUS 171 ALKALINE-ASH FOODS. Degree of Degree of alkalin- alkalin- ity. ity. Almonds . . . . 12. 38 Milk, cow’s . . . 2.90 Apples 3. 76* Milk, human . . . 1.22 Apricots 6. 80 Mushrooms . . . 4. 00 Asparagus . 0. 81 Muskmelon . . . 7‘. 47 * Bananas 5. 56 * Olives . . . 47. 20 Beans, dried . . 18. 00* Onions . . . . . 1.50 Beans, lima, dried . 41 . 65* Oranges 5. 61* Beans, string, fresh . 5. 40 Orange juice 4. 50 Beets . . . . . 10. 86 Parsnips 11 . 90 Cabbage . 4. 34 Peaches . 5. 04 Carrots . . . . . 10.82 Peas, fresh . 1.30 Cauliflower 5.33 Peas, dried . 5.00 Celery . . . . . 7. 78 Pears . . 3. 60 Chard . . . . ‘ . 15.80 Pineapple, fresh 6.80 Cherry juice 4.40 Potatoes . 7.19* Chestnuts 7.42 Potatoes, sweet 6. 70 Citron . . . . . 9. 80 Pumpkins . 1 . 50 Cucumbers, fresh . . 7.90 'Radishes ‘ . . . 2.87 Currants, dried . 5.97 Raisins . . ‘. . . 23.68 Dates . . . . . 11.00 Raspberry juice . . 4. 91 Figs . . . . . 4.12 Rutabagas . . . . 8.50 Grapes . . . . . 2. 70 Spinach . 27.00 Grape juice 3. 90 Tomatoes 5. 60 Lemons . 5.45 Tomato juice 6.20 Lemon juice 4. 10 Turnips 2. 68 Lettuce . 7.37 Watermelon 2.70 * According to Sansum and Bowden these foods have been found experimentally to be most efficient in reducing the acidity of the urine. CALCIUM AND PHOSPHORUS. Properties—Among inorganic elements, calcium and phosphorus hold first place. One cannot be considered Without the other, both absolute and relative amounts being equally important. Calcium phosphate and carbonate constitute 95 per cent of bone ash. All phosphorus occurs in the body as orthophosphate. It is ingested as inorganic salts, phosphoproteins, nucleoproteins, phos- pholipins, and phytins (plant compounds containing six phosphoric acid molecules linked to an organic group). All are digested, absorbed, and utilized. Controversy exists as to the relative merits of organic and inorganic phosphorus in the diet. Requirement—The average minimum requirement of calcium as Ca for a 70 kilogram adult is 0.45 gram per day (0.63 gram as CaO). ‘172 INORGANIC SALTS 0R MINERALS Amounts greater than this are advised. At least 1 gram of Ca (1.4 gram CaO) should be ingested for every 100 grams of protein eaten. During pregnancy and particularly during lactation 1.6 grams of Ca are advocated. A quart of milk furnishes about 1.2 grams of Ca and 0.9 gram Of P. The average minimum requirement Of phosphorus as P for a 70 kilogram adult is 0.88 gram per day (2 grams P205). A safer intake is 1.2 grams Of P (2.75 grams P205). One-fortieth to one-fiftieth as much phosphorus is required in the diet as protein. Calcium and phosphorus should occur in the diet in the ratio of 1:1, or at most 2:1. Utilization—The reaction of the intestinal tract determines the absorption Of calcium and phosphorus, acidity favoring passage into the body. Where large amounts of fat are ingested, insoluble calcium soaps are formed, preventing absorption. In the metabol- ism of calcium and phosphorus, the acid—base balance, the para— thyroid glands, vitamin D, and certain enzymes all have réles to play. About 90 per cent Of the calcium is excreted in the feces chiefly as insoluble phosphate. A larger proportion Of the phosphorus eliminated is lost through thekidneys than is the case With calcium. Sources—The leafy types Of vegetables are richer in calcium and phosphorus than are the grains and fruits. The phosphorus—rich portion of cereal grains is fed to farm animals and the phosphorus- poor residue goes for human consumption. The dandelion contains more phosphorus than any other common leafy vegetable. (It also has a high-protein content and very little fiber.) The yolk Of. egg is much richer in phosphorus and calcium than the White. FOODS RICH IN CALCIUM. FOODS POOR IN CALCIUM. Cheese Hard water Legumes Milk Nuts Turnip greens Wheat bran FOODS RICH IN PHOSPHORUS Cheese Chocolate Egg—yolk Fish Legumes Meats and poultry Milk Nuts Whole cereal products Corn Egg—white Fruit juices Fruits Green peppers Rice Soft water FOODS POOR IN PHOSPHORUS. Egg-White Fruits Fruit juices Refined cereals Refined sugars Refined starches IRON 173 N IRON. Iron is an essential constituent of hemoglobin, the oxygen- carrying pigment of the blood. Not more than 3 to 4 grams of iron exist in the whole body, of which 2.5 grams is in circulation. The iron content of hemoglobin amounts to only 0.0335 per cent, of liver 0.02 per cent, of heart 0.01 per cent while a small amount of iron is associated with nucleoprotein. Ten per cent of the total hemoglobin in adults supposedly is destroyed daily. The slight but constant loss of iron from the body demands 12 to 13, prefer- ably 15 mg. of Fe per day. Women and children present a higher requirement. Despite the dearth of inorganic iron in the body, apparently no difficulty is encountered in its utilization. Iron deficiency in the diet causes anemia. Curiously, lemon and orange pulp retain most of the iron leaving the juice comparatively poor. The oyster is equalled or excelled only by liver in the amounts of iron and copper which it furnishes to the diet in an average serving. Data assembled by Coulson Show that, in general, oysters grown in waters along the Atlantic coast north of Maryland have a higher copper content and a lower iron concentration than oysters grown in waters south of Maryland. The different classes of foods may be grouped according to the iron content of the fresh material. Mg. per kilogram. i Class. Average. Minimum. Maximum. Vegetables, leafy . 69.0 Cabbage . . 3.4 Parsley . . 192.1 Nuts. . ._ . . 41.0 Walnut . . . 21.4 Pistachio . . 79.2 Roots . . . . 11.0 Onion . . . 3.0 Beets . . . 23.6 Fresh fruits. . . 6.6 Watermelon . 2.3 Grapes . . 22.8 FOODS RICH IN IRON. FOODS POOR IN IRON. Bacon Blanched, salad vegetables Beets Corn syrup Dried fruits Cream Egg-yolk Cucumbers Green vegetables Farinaceous foods Legumes Fish Meat juices Fruit juices Mushrooms Fruits Nuts Jellies Oatmeal , Milk Oysters Peppers, green Poultry . Romaine Shrimp Tomatoes Whole wheat Yeast 174 INORGANIC SALTS OR MINERALS COPPER. Copper in infinitesimal amounts promotes the utilization of iron for hemoglobin manufacture and it is possible that its deficiency tends toward anemia. Foods prepared in copper utensils or treated with copper sulphate to retain the green vegetable color on canning, are apt to provide toxic doses of copper. Milk is sometimes fortified with copper. The liver is the physiological storehouse for this metal, possibly merely holding it for excretion via the bile. Attempts at grouping foods according to type show the nuts to be a superior source of copper. Mg. per kilogram. Class. Average. Minimum. Maximum. Nuts . . . 11.6 Chestnuts 6.0 Hickory nuts . 14.3 Roots and tubers 1.4 Carrots 0.8 Oyster plant 2.7 Vegetables, leafy . 1,2 W'atercress 0.4 Artichoke . 3.1 Fruits, fresh . 1.0 Strawberries . 0.2 Olives 3.4 Foons RICH IN COPPER. Foons POOR IN COPPER. Calves’ liver, fresh Cheese Cereals Cream Chocolate Eggs Dried fruits Fresh fruits Legumes, dried Hominy Molasses Meat Nuts Milk Oysters Vegetables MANGANESE. Manganese is a chemical element which occurs in the diet in extremely small amounts. The biochemical significance of this metal has not been elucidated. In animals, manganese-free diets produce sterility in the male and interfere with normal lactation in the female. In humans little of the manganese ingested is lost in the urine. About 85 per cent of the manganese eliminated is found in the feces. According to Everson and Daniels, the daily diet of children should contain 0.2 to 0.3 mg. of manganese per kilogram of body weight. ‘ The occurrence of manganese in fresh foods shows marked varia- tion in those of the same type. Mg. per kilogram. Class. Average. Minimum. Maximum. Nuts . . . . . 13.3 Pistachio . 6.3 Walnut 18.0 Vegetables, leafy . 6.6 Cabbage . 0,8 Beet greens 12.6 Fresh fruits . . 4.0 Watermelon . 0.2 Blueberries 22.9 Roots and tubers . 3.2 Onions 0.5 Beets 13.5 CHLORIDES 175 FOODs RICH IN MANGANESE. FOODs POOR IN MANGANESE. Beet greens Cheese Beets Corn Blueberries Cream Legumes Eggs Nuts Fish Oatmeal Fruits Parsley Honey Pineapple, fresh Meats Rice Milk Rye Tomato juice Wheat Tomatoes CHLORIDES. Properties—Sodium chloride is the chief agent determining the osmotic pressure Of the blood. The blood chloride remains fairly constant despite the large drain upon it for the secretion of gastric HCl and despite marked variations in the intake. The total amount of chloride in the body is comparatively large. Requirement—TWO grams of NaCl presumably represent the minimum daily requirement although vegetarians require perhaps twice that amount. The average ingestion is 10 or even 15 to 20 grams. An excessive amount of NaCl promptly produces general- ized edema and has been reported to have caused death. FOODs RICH IN SODIUM FOODs POOR IN SODIUM CHLORIDE. CHLORIDE. Bananas Buckwheat flour Bread Fruit juices Butter Fruits Celery Legumes (fresh, dried) Cocoanut (fresh, dried) Tapioca Cornmeal Vegetables, except leafy salad, Crackers spinach, sweet potatoes Dates Egg-white Endive Meat extracts Milk (whole, skim, concentrated) Molasses Oysters Turnip tops All brined, corned, pickled, smoked and salted foods 176 INORGANIC SALTS OR MINERALS Deficiency.—Normal growth will not occur with radical reduction of NaCl. Growth ceases if potassium salts are withheld. Sodium is the predominating cation in body fluids (Na :K, 15:1, except in milk), potassium in muscle fibers and red blood cells. Potassium cannot be substituted for sodium in the diet. An abnormal excess of potassium robs the body of its sodium by causing its excretion as NaCl. Little disturbance in the Na2K ration is tolerated. The daily output of potassium is about 2 grams. Normal diets provide ample potassium. In plants there is an excess of K over Na, rendering many of them unpalatable unless sodium chlor- ide is added. The potato is a particularly good example of this. Excessive reduction in the salt intake leads to asthenia and dis— turbances in water metabolism. IODINE. Properties—The three inorganic constituents commonly deficient in the diet are calcium, ironand iodine. Iodine constitutes 65 per cent of thyroxin, the active principle of the thyroid gland. The human thyroid gland has a total of 4 to 20 mg. of combined ‘ iodine, its amount depending upon age and environment. Combined iodine is widely distributed in rocks and minerals of all kinds. The earth’s crust, not the sea, is the storehouse of this element. Iodine is found in the air (0.09 to 2.54 mg. per 1000 cubic meters) probably being present largely in microorganisms and other dust particles. Its content depends upon the temperature, humidity, rainfall, the time of day and year, the Winds, the direction and width of valleys, the elevation, and the proximity of the sea. According to von Fellenberg, iodine is plentiful in the air of places where much coal is being burned (as in railroad sidings) since the iodine is liberated by the combustion. Wood, on burning, retains a large part of the iodine in the ashes. Iodine evaporates from sea water at a considerable rate. This appears in rain water within 3 miles of the ocean in appreciable concentration. Analyses of sea water vary from 17 to 50 micrograms of iodine per liter whereas fresh water ranges from 0.5 to 2 micro- grams per liter. Water from Great Salt Lake shows 70 parts per billion. The purification process robs sea salt of its iodine so that only the crude product can be regarded as containing this element. Seaweed has great capacity for concentrating the iodine of salt water. Where iodineis available, watercress also possesses marked concentrating power. _ Water rich in iron was found by Chatin to be rich also in iodine. Hard waters containing calcium and magnesium soon lose their iodine. Rivers are a richer source of this element than are springs. Glacial rivers are low in iodine content. IODINE 177 The iodine in vegetables and grains can be increased enormously by the use of iodine-containing fertilizer, as Chile nitrate. It is not known whether the occurrence of iodine in vegetables is wholly accidental or is essential to normal plant metabolism. Utilization—Iodine can be absorbed readily by the lungs, skin, and gastro-intestinal mucosa. Human blood averages 0.013 mg. of iodine per 100 cc. It is excreted in amounts that appear to be independent of the intake. Von F ellenberg established equilibrium between ingestion and elimination after long periods of feeding 14 micrograms a day. When the diet contains 50 to 80 micrograms, an easily—moved iodine reserve is built up. Reduction of iodine intake brings about a prompt loss of this reserve, but the main store in the thyroid gland. vigorously resists depletion. Storage and elimination of iodine are dependent upon the form in which the element is ingested. As far as experimental evidence goes, iodine- containing fats, such as cod—liver oil, are best utilized. Then follow in order iodides, plant iodine (as watercress), and animal iodine (as fish with oil removed). Iodine may be eliminated by the skin and nasal secretions, the amount lost this way being influenced by external conditions and body activity. Requirement—According to Orr and Leitch, the daily need of the adult male is 45 micrograms of iodine. The physiological minimum is placed at 14 micrograms by von F ellenberg. In goiter- free regions, the normal intake of iodine ranges from 0.04 to 0.08 mg. per day (Eggenberger). The drinking water is the most constant source of iodine for the vast majority of the people. In general, potable waters show a higher iodine content in winter than in summer. Where endemic goiter is rife, the water should be sys- tematically fortified with sodium iodide. Where this is not practical, as in rural communities, ,iodized salt should be prescribed. Inas- much as the thyroid gland tenaciously retains iodine, artificial addition of it to the diet is not required except at intervals. Potas- sium iodide is added to common table salt in the proportion of 5000 parts per billion to provide “iodized salt.” The average iodine content of oysters from the Atlantic and Gulf coasts of the United States is 492 parts per billion on the orig- inal moisture basis. One average serving of such oysters (110 grams) will provide 54 micrograms of iodine or 120 per cent of the daily requirement of 45 micrograms (Coulson). Three ounces of salmon a day have been advised as a prophy- lactic measure. This does not provide the total requirement, but is an excellent adjunct to an iodine-poor diet Deficiency. —Hypertrophy and hyperplasia of the thyroid gland (parenchymatous goiter) 1s resultant upon iodine deficiency. With adequate intake the goiter may occasionally resolve or more often 12 178 INORGANIC SALTS 0R MINERALS during the regression a colloid stage obtains. Goiter and cretinism are unknown where sea food assumes a prominent place in the dietary. “The amount of iodine necessary to prevent goiter is very small —according to some statements, only about 1 part in 3,000,000 parts of the body weight. It is important, however, that this amount be maintained, and various investigators have shown that, in localities where food and drinking water do not contain sufficient iodine to supply the proper amount to the body, goiter and other diseases of the thyroid gland usually are prevalent.” (Tressler and Wells.) N 0 form of goiter has ever been proved to be due to a high iodine intake. Both simple and exophthalmic goiter may be due to iodine deficiency. According to Wiesel and Kretz, non-ionized, organically-combined iodine, such as occurs in plants and animal foods, never leads to iodine intoxication in ~'pite of the fact that this iodine is ingested in quantitatively large: amounts than in iodized salt. There is no recorded case where a person moving from an iodine-deficient goi- trous district to an iodine-rich non—goitrous region showed symp- toms of iodine intoxication. The quantity of iodine required to produce a skin eruption is generally conceded to be much greater than that needed for goiter prophylaxis. Sources—Articles in the diet which have little or no “fuel value” may have considerable ”mineral value.” For example, mushrooms and Irish moss are outstanding in their iodine content. Of the every-day foods, leafy vegetables are prone to be the richest source of plant iodine and eggs of animal iodine. , Preserved fish and fishery products contain iodine in quantities comparable to those of fresh fish. Fish roes are especially rich in iodine. Liquors from canned shellfish have a high iodine content. There are a few sea foods which rank higher in iodine content than the oyster, but these are usually not so widely distributed, nor so readily obtainable. The iodine of shrimp and crab is concentrated largely in the nonedible portion. (Coulson.) The iodine content of plants is at a maximum in autumn and winter. Plants grown on the same soil take up varying amounts of iodine. Onions and asparagus appear to pick up more than cab- bages. The latter in turn exceed the legumes which absorb more iodine from the earth than the cereals. The fruits take up still less iodine. Iodine uptake tends to vary directly with the water available for the growing crop. The effect of cooking upon Chinook salmon is given by Jarvis: Raww 444p.p.b. (fresh) Raw— 524 p.p.b. Raw— 522p.p.b. Baked—422 p.p.b. (fresh) Boiled— 528 p.p.b. Fried—566p.p.b. IODINE V 179 Iodine analyses are reported on both the wet and dry basis. . Because of the wide variation in the water content of food samples, and because of the minute concentration of the iodine, data on the , desiccated material is more satisfactory to the analyst. Figures on the fresh food, however, are more readily evaluated by the lay- man. The iodine concentration is expressed in a variety of ways: as parts per million or billion (thousand million) as gamma (7) per cent, as micrograms per kilogram, as milligrams per kilogram. A microgram (7) is 0.001 mg. or one-millionth of a gram. mg. I per kg. = p.p.m. 1000 (mg. I per kg.) = p.p.b. 7 per gram = p.p.m. 7 per cent = p.p. 100 In. 7 per kilo = p.p.b For example, 0.450 mg. I per kg. = 0.450 p.p.m. = 450 p.p.b = ‘ 450 7 per kg. Methods for determination of iodine where it occurs in minute amounts are far from satisfactory. No figure has been included in the table (Chapter XII), which was not considered acceptable. The analytical difficulties however, must not be overlooked. Since iodine in many instances is a highly variable and accidental con- stituent of food, the tabulated data should be carefully evaluated. Foons RICH IN IODINE. Foons POOR IN IODINE. Salt water fish Fresh water fish Seaweed Land plants Shellfish Watercress Refer to page 192 for Table of Iodine Content of Various Foods. CHAPTER XI. MINERAL CONSTITUENTS OF VARIOUS FOODS. Introduction-In compiling data on the mineral content of foods, recourse was had to the literature (elsewhere designated) and to unpublished analyses. Where available, averaged findings of diHer- ent investigators in various sections of the country were taken as being more nearly representative than any single estimation. Where the reported analyses differed appreciably, an average was par- ticularly desirable. On the other hand, any figure that diverged markedly from the results of other analysts was discarded. For example, the iron content of lVIalaga grapes is given by Toscani and Reznikoff as 0.54 to 0.71, by Peterson and Elvehjem as 2.28, by Sherman as 0.73, and by Rose as 0.30 mg. per 100 grams of fresh fruit. Our approximation is 0.68 mg. Much of the literature gives mineral data to the third decimal place in milligrams. It was felt that it was unnecessary to report these analyses closer than to the nearest second decimal. This has reduced many of the manganese figures, especially as far as meat and fish are concerned, to identity where in reality slight divergence was encountered. For the most part similar or identical laboratory procedures were employed in ascertaining any one element. This eliminates to a large extent variations in results attributable to method rather than to fact. It should not be forgotten, however, that method is an important factor affecting the results obtained and that no uni- formity is claimed for any part of the data compiled in this table. From the laboratory standpoint, it is preferable to remove mois— ture and to make all analyses on the desiccated basis. From the standpoint of the user, of foods, reports on the dry basis are confusing and difficult to evaluate. To the best of our knowledge the figures reported in this table are on the wet basis, that is, on the food as it occurs naturally. Since moisture content may vary widely in sam- ples of food otherwise identical, and since the percentage value will shift accordingly, the clinician should take the figures given as approximations. In determining the need of the patient, the quan- tity of the food eaten must be considered as well as its probable mineral composition. Parsley is outstanding for its high iron con- centration, yet in terms of actual consumption, it usually is negli- gible as a source of iron. (180) MINERAL CONSTITUE’NTS OF VARIOUS FOODS . 181 No factor affects the mineral composition of food more adversely or more strikingly than does cooking. Since our diet is composed to a large extent of cooked foods, analysis of such would seem the only logical procedure. Methods of cooking, however, difl’er so vastly as to discourage the analyst from attempting this extra process. In many cases no data is available as to the state of the food analyzed. Except where specified, analyses are best taken as involving the raw food. Many figures reported in the literature as on cooked food have been omitted because it had been stated or was apparent that the data had been obtained by “calculation.” It is possible that some of the figures we have included for meat have been arrived at by general considerations plus a little mathematics; it has not always been possible to ascertain from the literature just how much actual analytical work has been done. Many factors influence the mineral constituents of plant and ani- mal foods during the period of their elaboration by Nature. It is not known to what extent these minerals are accidental rather than essential. As far as we know, the chief agents determining their presence are composition of soil and availability of moisture. The nutritionist is specifically warned against using these analyses alone for computation of mineral intake in investigating the calcium and phosphorus balance of patients. In such cases both food and excreta must be analyzed or interpretation of findings is ,futile. This table should be used only as an aid in selecting diets high or low with respect to certain minerals. Mineral Constituents of Various Foods. (Estimated in milligrams per 100 grams of fresh, edible substance.) (Italicized letters indicate trade names.) A Food items. Ca P Fe Cu Mn Cl 18:55] Almonds . 230 457 4 . O7 1 .21 1.94 37 61 American cheese 931 683 1 .30 0.18 0.05 880 1,452 Apple butter 11 10.00 0.07 0.08 25 42 Apples, dried 32 48 1 .50 - 61 100 Apples, fresh 8 12 0.38 ‘ 0.10 0.04 5 8 Apple sauce 6 1 0.34 Apricots, canned 10 20 0.65 0.34 0.08 Apricots, dried . . 65 120 6.74 0.37 0.28 9 15 Apricots, dried, cooked 18 32 2.01 Apricots, fresh . 13 24 0.30 2 3 Artichokes, French 40 94 1 .89 0.31 0.36 ‘ Asparagus, fresh 25 39 0.79 0.14 0.10 39 64 Asparagus, canned . 21 32 0.75 Asparagus tips, canned 2 38 1.44 0.15 0.13 Avocado (alligator pear) 45 44 6 .30 Avocado, Calavo strain 37 49 1 .50 182 MINERAL CONSTITUENTS OF VARIOUS FOODS (Estimated in milligrams per.100 grams of fresh, edible substance.) (Italicized letters indicate trade names.) Food items. Ca P Fe Cu Mn Cl Baby Ralston . . . 600 600 24.00 0.30 Bacon, crisp, drained . 12 216 3.00 0.52 . 0.02 Bacon, uncooked . . 10 96 1.50 0.01 38 Bananas . . . . . 8 30 0.60 0.21 0.82 125 Barley, cooked . 3.55 1-49 Barley, entire . . . 51 400 4.75 0.37 1 .59 Barley, pearled . . . 20 181 3.58 16 Bass . . . . . 0 42 0.21 0 03 Beans, green, Gerber strained . . . . 26 12 1 .40 Beans, green Heinz strained . . 52 31 1 .00 Beans, kidney, dried . 132 475 7.00 0.65 1.64 41 Beans, kidney, canned . 39 142 1.50 Beans, lima, canned . 16 76 2.16 Beans, lima, dried . . 71 347' 7.00 0.86 1.07 26 Beans, lima, fresh . . 28 133 2.20 . 9 Beans, navy, cooked . 50 200 2.05 Beans, navy, dried . . 158 483 8.25 0.69 2.54 32 Beans, string or snap . 50 51 0.95 0.10 0.24 24 Beef, bone-marrow 0.90 Beef brain . . . . 8 380 2.30 Beef, corned . . . 16 291 4.10 Beef, dried . . . . 17 323 6.20 Beef heart . . . . 9 172 4.80 Beef juice . . . . 8 31 44.40 Beef kidney . . . 7 252 5.50 0.11 Beef liver . . 12 220 8.30 2.15 0.25 Beef, loin, med. fat . 10 182 3.70 0.12 Beef muscle, not trimmed . . . 12 222 Beef muscle, well trimmed . . . . 14 220 Beef pancreas . . 6.00 Beef roast, canned . . 18 157 839 Beef, round, lean . . 13 204 4.10 0.08 0.02 76 Beef tongue . . 8 199 Beefsteak, med. fat, broiled , . 7 129 1 .80 Beefsteak, Porterhouse 6 45 Beet greens . . . 94 40 3.55 0.09 1.26 Beet greens, cooked 2.98 0.90 Beets, Gerber strained . 11 13 1.20 Beets, Heinz strained _ 17 37 1.60 Beets, root . . . . 24 37 2.36 0.19 0.94 58 Bemax . . . 60 1,166 10.60 1.59 Blackberries fresh. . 17 34 1.00 0.16 0.59 10 Blueberries . . . . 25 20 0.41 0.11 4.44 8 Bluefish . . . . . 23 235 1.10 Bologna . . . . . 3 60 2.80 Bran, wheat . . . 120 1,215 8.52 1.17 9.11 90 Brazil nuts . . . 3.93 139 0~92 Bread, Boston brown . 129 185 3.00 607 Bread, corn . . . . 55 102 0.70 Bread, Graham . . 50 218 2.50 0.32 3.16 607 Cl as NaCl 63 206 26 68 43 15 53 40 1,382 125 74 96 17 13 149 1,002 1,002 MINERAL CONSTITUENTS OF VARIOUS FOODS (Estimated in milligrams per 100 grams of fresh, edible substance.) (Italicized letters indicate trade names.) Food items. Bread, rye Bread, white . Bread, white, salt- free. Bread, whole wheat Bread, whole wheat, salt- free . Breadfruit Broccoli . Brussels sprouts Buckwheat flour Butter Butter, salt- free Buttermilk . Butternuts Cabbage, Chinese Cabbage greens . Cabbage, white, fresh. Calavo (Avocado) Calves’ liver Cantaloupe . Capers Carrots . Carrots, Gerber strained Carrots, Heinz strained Cases, dry Cashew nuts Cauliflower . Caviar Celery . Celery cabbage . Cemac Cereal, Gerber strained Cereal, Heinz strained. Cereal, Mead's . Chard . . Cheddar cheese Cheese American Cheese, Cheddar Cheese, cottage Cheese, full-cream, California Cheese, pot . Cheese, Swiss Cherries. canned (Royal _ Anne) Cherries, sweet . Cherry juice Chestnuts Chicken, dark meat Chicken, light meat Chicken, lean, no skin . Chili sauce Ca 24 31 16 50 106 45 37 11 17 122 46 24 29 1,785 48 122 137 68 220 91 10 780 87 990 930 990 82 635 100 1 .086 59 19 17 34 11 11 15 16 P 148 97 250 68 59 121 176 17 97 99 26 49 205 15 62 38 14 29 442 480 60 1 76 48 300 102 70 620 40 682 701 682 263 528 326 812 17 31 18 93~ 208 208 270 22 1 1 1 ago H H OHNH D-‘D-‘O OUIP-‘O Hr—‘D—‘hPOr-‘O—‘KIOO r—Iwov—IW-OOO Fe . 60 . 00 .75 .58 50 50 40 . 51 .60 .00 .00 .43 60 58 60 00 25 00 .02 .25 .30 .25 .20 .27 .50 .30 10 01 70 80 .50 Cu 0.28 0.34 0.06 0.05 4.41 0.06 .14 .01 .06 .50 H0O O .30 .11 OH 0.018 0.13 0.12 0.14 0.06 0.41 0.27 0.39 Mn 1.28 0.31 0.07 0.34 0.04 10.06 0 .80 16 78 .03 09s: 02 .67 Cl 1,025 353 116 381 31 100 40 12 1,212 162 99 68 41 36 50 1,819 156 40 39 880 1,012 183 Cl as NaCl 1,691 582 191 628 51 165 66 2 ,000 267 163 112 40 68 59 83 2,997 257 66 64 1,452 1,668 23 10 184 MINERAL CONSTITUE’NTS OF VARIOUS FOODS (Estimated in milligrams per 100 grams of fresh, edible substance.) (Italicized letters indicate trade names.) Food items. Ca P Fe Cu Mn Cl Chocolate, bitter . . 92 455 3.00 2.67 3.05 51 Chocolate, sweetened . 80 400 2.20 2.00 Cider . . . . . 8 9 , 6 Citron . . . . 121 33 3 Clams round, raw . . 106 116 1,220 Clams, soft, long . . 123 105 910 Cocoa, dry , . . . 120 720 300* 3.34 3.53 51 Cocoanut, fresh . , - 24 74 2.67 0.70 1.31 120 Cocoanut, shredded . 59 155_ 0.69 239 Cocoanut milk. . . 20 10 Cacomalt . . . . 290 410 Cod, fresh . . 10 ‘ 187 0.34 0.47 0.01 Codfish, salt, uncooked 27 287 0.52 Collards . . . . . 202 74 1.68 Corn (maize) . . . 29 281 3.64 0.48 0.75 Corn, dry . . . 150 334 Corn, golden canned . 4 0.70 0.10 0.03 Corn, sweet dried. . 21 376 2.90 0.60 Corn, sweet, green . . 6 103 0.51 0.08 0.15 14 Corn flakes . . . . 15 112 2.88 0.19 0.05 Corn bread . . . . 55 102 0.70 Corn syrup . . . . 2 31 0.20 Corned beef . . . 16 291 4.10 Cornmeal, cooked . . 5 39 0.20 Commeal, yellow, uncooked . . . . 16 152 1.30 0.20 0.28' 146 Crab. . . . 18 191 0.03 Crackers, Graham . . 20 203 1.88 530 Crackers, soda . . . 20 100 1.50 Cranberries . . . . 12 10 0.45 0.09 0.30 9 Cream . 99 77 0.22 80 Cream of Wheat, cooked 0.83 0.28 0.44 Cucumber . . . 16 26 0.35 0.06 0.15 30 Currant juice . . . 16 13 Currants, dried . . 82 195 4.74 1.12 0.31 60 Currants, fresh . . . 26 38 0.70 6 Dandelion greens . . 63 45 6.04 0.15 0.34 99 Dates . . . 71 49 5.07 0,38 0.15 228 Dextri-Maltose with Vitamins B and G, Mead’s . . 8.40 2.00 Duck . . . . . 10 240 1.71 0.41 0.03 Eel . . . . . . 0.51 0.17 0.03 Egg, whole . . . . 68 224 2.52 0.23 0.03 106 Egg—White . . . . 15 14 0.10 155 Egg-yolk ‘ . . . 130 592 7. 60 0.40 0.1 1 94 * T. and R. report cocoa, A.P., as having Fe 12.6 milligrams per 100 grams. Cl as NaCl 10 1,940 1,500 198 394 23 241 873 115 32 50 99 10 163 376 175 256 155 MINERAL CONSTITUENTS OF VARIOUS FOODS (Estimated in milligrams per 100 grams of fresh, edible substance.) (Italicized letters indicate trade names.) Food items. Eggplant Embo Endive Escarole . Farina, uncooked Figs, dried Figs, fresh . . Filberts, hazel nuts Finnan haddie . Fish, white, fried, av. . Fish, white, steamed, av. Flounder, “sole” Flour, buckwheat Flour, Graham . Flour, rye Flour, White Flour, whole wheat Frankfort sausage : Gelatin, Knox sparkling Gerber Strained Foods: Beets . Carrots Cereal . Green beans . Peas Prunes Spinach Tomatoes . Vegetable soup Goose Gooseberries Graham flour . Grape juice, Concord . Grape juice, VVelch’s Grapes, American types Grapes, European types Grapefruit Grapefruit Juice, Florida Gravy, meat stock. Guava . Gumbo Haddock Halibut . . Ham, boiled Ham, fresh, lean Ca 11 42 104 27 21 162 53 287 19 36 10 35 18 16 31 11 453 11' 24 91 26 16 28 108 10 10 9 35 35' 11 9 19 21 27 3 14 72 12 14 P 23 1084 38 29 125 116 36 354 195 235 232 163 176 306 289 106 238 216 234 13 14 102 12 61 27 30 22 23 176 31 306 11 35 20 20 30 62 200 218 269 C43 . m r—H—‘KIO NMONWHOOHOFBOWO 0 00000 OWONOHmeHp—AHH NM—Joo Fe .61 00 .23 .53 . 90 . 96 . 79 . 50 90 . 10 65 . 75 20 . 70 . 83 91 5O 50 .20 .00 .00 .40 .00 .30 .40 .40 .90 .02 .47 .70 .30 30 27 .18 07 63 48 .94 .70 .10 0. Cu 10 .29 .35 .35 18 70 49 42 .17 33 08 49 02 06 09 03 .12 .23 .23 Mn Cl 0.11 24 0.22 167 0.45 76 0.35 43 14 4.17 67 179 111 0.02 2.09 12 4.28 70 1.94 55 0.40 74 70 0.05 0.04 4.28 70 2 2 0.09 5 Trace 0.01 5 45 0.62 0.02 0.01 185 C1 as NaCl 40 276 125 71 23 111 295 183 20 116 91 122 116 116 m ooww 74 186 MINERAL CONSTITUE’NTS OF VARIOUS FOODS (Estimated in milligrams per 100 grams of fresh, edible substance.) (Italicized letters indicate trade names.) Food items. Ham, smoked, med. fat Hazel nuts, filberts Heart, beef Heinz Strained Foods: - Beets . Carrots Cereal . Green beans . Peas Prunes Spinach Tomato Tomato juice Vegetable soup Herring . Herring, fresh water Hickory nuts Hominy, cooked Hominy, uncooked Honey . Horseradish Huckleberries Ice-cream Jelly . Kale . Kidney beans, canned . Kidney beans, dried Kidney, veal Kohlrabi Kumquats Lamb chops Lamb muscle Lamb, roast Leeks Lemon juice Lemon peel, Florida Lemons . . Lentils, cooked. Lentils, dry. Ca 11 287 9 17 29 10 52 12 33 57 13 5 26 60 100 25 150 14 197 132 77 11 21 11 58, . 24 36 32 102 P 211 354 172 37 29 70 31 83 32 39 3O 17 25 20 70 19 8O 20 120 72 142 475 171 44 202 180 212 56 10 18 131 383 Fe .40 .50 .80 rhflkb‘ 60 00 50 00 60 80 . 00 . 60 80 00 57 48 38 1 0 . 54 . 15 r—IOOMOOD—‘ov—‘Hr—u—Ai—IQ-Hf-i O .90 . 54 50 00 00 68 51 OOVPKIi-‘IO 1.60 1.70 0.15 0.75 0.60 2.60 Cu 1.35 0.65 0.14 0.08 0.42 0.04 Mn 4,17 0.04 0.04 CI 67 41 53 Cl as NaCl 111 76 48 26 13 68 87 MINERAL CONSTITUENTS OF VARIOUS FOODS (Estimated in milligrams per 100 grams of fresh, edible substance.) (Italicized letters indicate trade names.) Food items. Lettuce, head Lettuce leaf Ca 43 27 Libby Homogenized” li‘oods: Cereal Combination . Fruit Combination . Soup Combination Vegetable Combina- tion 1 . . . . Vegetable Combina- tion 2 . . . . Vegetable Combina- tion 3 . Lima beans, canned Lima beans, dried . Lima beans, fresh Limes . Liver, beef, uncooked . Liver, calves’, uncooked Lobster . Lupine, dry . Macaroni, cooked . Macaroni, uncooked Mackerel M altme plain . . Maltine, with cod- liver oil. Mamey apple Mango Mangold Maple syrup Marmt'te (Vegez) Mayonnaise M ead‘s Cereal . Meat juice, Valentine . Meat peptone Mellin’s Food Milk condensed Milk, dried . Milk, evaporated . Milk, Horlick’s malted . Milk, powdered, skim . Milk, powdered, 1' whole Milk, skim Milk, whole Milk, buffalo Milk, camel Milk, goat Milk, human Milk, mare s . Milk, sheep (ewe s) 90 23 17 13 22 3O 16 71 28 55 12 11 20 191 4 22 11 59 41 9 21 26 107 980 7 780 64 25 15 300 920 276 345 1,180 820 122 120 203 143 128 40 83 207 P 42 42 77 26 38 29 16. 36 76 347 133 36 220 205 208 520 25 144 273 196 137 28 17 38 13 2,620 18 620 255 1,130 227 235 710 182 264 880 620 96 93 125 98 103 10 54 123 Fe .56 .76 HQ .86 .27 .35 r—lr—IO 1.1 .72 [\D .24 .06 .16 .00 .20 NKINH—l .30 .40 .44 00100 25 20 81 .10 HOP—‘0 9 80 3.00 4.60 0.25 0.00 9.00 15.00 0.60 0.15 0.53 2.00 Trace Trace 0.25 0.24 <3er 0. O 0 000 00 Cu 04 06 3O 36 33 51 .38 .45 .86 . 15 .41 .73 .26 .30 .60 .30 .15 .07 02 Mn * * 0.02 Trace Trace Cl 74 515 291 339 333 424 26 39 34 73 70 70 140 19 82 10 6,760 1,123 561 280 529 110 106 62 105 . 14 35 29 71 * Mn on northern grown lettuce, 1.08; on southern grown, 0.50. T Klim. 187 C1 as NaCl 122 850 480 560 550 700 43 64 56 120 116 116 231 31 135 16 11,140 1,850 926 462 872 182 175 103 173 23 58 48 117 188 MINERAL CONSTITUENTS OF VARIOUS FOODS (Estimated in milligrams per 100 grams of fresh, edible substance.) (Italicized letters indicate trade names.) Food items. Ca P Fe Cu Mn Cl Millet . . .' . . 14 327 19 Mince meat . . . 85 175 3 .00 ‘ Molasses 1 1 1 . 258 30 7.97 1.93 0 . O4 317 Mushrooms 1 1 . . 14 98 3114 1.79 0108 21 Muskellunge . 0162 0125 0 . 02 Muskmelon . . . 1 17 15 41 Mustard . . 1 1 492 755 16 Mutton 1 . . . . 15 216 1.60 Oatmeal, cooked . 1 11 65 0.59 Oatmeal, uncooked . 63 422 3.80 0.50 2.79 69 Oats, entire . . 1 . 117 364 7.00 Okra. ,1 . . 72 62 0.63 0.12 0.62 Olives, green, brined 1 100 15 0.82 0.46 0.05 Olives, stuffed, brined . 70 8 0.55 0.57 0.02 Onions . 1 . 34 45 0.45 0.08 0.05 21 Orange Juice . . . 19 13 0.28 0.08 Trace 3 Oranges 1 . 1 , 1 26 20 0.51 0.13 0103 6 Oyster-plant . 1 . 24 0.27 0135 Oysters 1 1 . . . 52 155 3.14 3.07 0121 590 Pablum . . . . . 780 620 30.00 1.30 Parsley . . . 19.21 0121 0.94 Parsnips . . 1 59 76 1 1 07 0. 12 0 .03 30 Peaches, canned . . 8 20 0.62 0.10 0104 Peaches, dried . . . 60 120 6.06 0.27 0.67 Peaches, fresh . . 1 10 21 0136 0.01 0.11 4 Peach preserve 1 . . 14 15 0126 0129 Peanut butter 1 1 1 72 396 1.80 Peanuts . . . 1 . 71 399 ' 2.31 0196 1.57 56 Pear juice . . . . 9 11 Pears, canned . 1 . 8 14 0165 Pears, fresh . . . 1 14 17 0146 0.10 0.06 11 Peas, dried 1 . 1 . 84 400 5.70 1140 2.77 35 Peas, fresh 1 . 1 28 127 1.77 0.24 0.41 24 Peas, Gerber strained . 16 61 2.00 Peas, Heinz strained . 12 83 1160 Pecans . . . 1 . 89 335 2.58 1136 3.48 50 Peppers, green . . 1 8 1 23 0.41 0110 0.14 13 Perch, yellow . 0.56 0.37 0.04 Persimmon 1 . . 1 22 22 2 Pickerel 1 . . , 0168 0.34 0.02 Pickles, sweet, mixed . 27 58 3183 0.76 004 Pike 1 1 . 0.68 0.34 0.02 Pineapple, canned. . 12 18 0180 0.24 Pineapple, fresh 1 1 . 8 17 0132 0.07 1.07 51 Pistachio nuts . 7.92 1 .17 0163 Plums, canned . . . 15 11 2 .22 0116 0107 Plums, fresh . . . 20 32 0177 0.15 0107 2 Pomegranate . . . 1 1 105 0140 3 Pork chops, lean . . 12 219 1.50 0.31 0.06 Cl as NaCl 31 523 35 68 26 114 35 10 974 50 92 18 58 40 83 21 84 MINERAL CONSTITUENTS OF VARIOUS FOODS ' (Estimated in milligrams per 100 grams of fresh, edible substance.) (Italicized letters indicate trade names.) Food items. Pork chops, med. fat Pork sausage . . . Potato, sweet, uncooked Potato, White, raw . Prunes, California, 20 per cent water Prunes, canned . Prunes, dried . Prunes, dried, cooked . Prunes, Gerber strained Prunes, Heinz strained . Pufi‘ed Rice . Pufi’ed Wheat Pumpkin, California, ‘ canned . . Pumpkin, custard Pumpkin Quail Quinces . Rabbit muscle . Radishes Raisins, seeded . Raisins, seedless . Ralston Wheat Cereal Ralston Wheat Oata Raspberries, red, fresh . Raspberry juice Rhubarb, fresh . Rice, brown, uncooked Rice, polished, cooked . Rice, polished, uncooked Rice, Puffed Roe, shad Romaine Rutabagas Rye, entire . Rye flour Ry-Krisp Salmon, canned Salmon, fresh Salmon, smoked Sapato Sardines . Sauerkraut . Sausage, pork Ca 10 2 19 14 62 51 58 15 28 33 10 40 31 40 23 15 31 64 40 70 49 21 44 84 11 10 23’ 45 74 55 1 8 24 10 26 26 25 40 2 P 179 27 45 58 98 85 30 27 32 100 420 14 46 270 31 132 400 430 52 12 18 290 24 99 100 241 53 56 385 289 385 250 245 276 264 10 27 OOOH HHH H03 HOH phy—H—ICJOOJHHA WNWHOHHOONO ONI-kkhaP-‘N? Fe . 30 . 22 . 92 . 85 .50 .53 .80 .81 30 .80 .07 10 .04 .83 .10 .80 .01 00 36 99 13 00 10 99 86 00 20 98 07 20 42 . 07 90 83 . 90 .20 .83 .30 .30 .28 .22 Cu 15‘ 17 31 .15 41 00° 00 .56 .70 .20 .09 .03 000 CO .16 .27 .20 COO .13 05 36 .19 .56 .04 15 .42 Mn 000 OD 000 .15 .10 .43 .13 .18 .73 .72 .29 .08 .04 .04 .05 .32 .34 .51 .15 .70 .08 .73 .13 .94 01 Cl 94 38 27 17 54 82 36 54 73 58 25 55 1 ,757 87 189 Cl as NaCl 1 55 63 45 28 89 135 59 89 120 96 42 91 2,900 143 190 MINERAL CONSTITUENTS OF VARIOUS FOODS (Estimated in milligrams per 100 grams of fresh, edible substance.) (Italicized letters indicate trade names.) Cl as Food items. Ca P Fe Cu Mn C1 NaCl Scallops, raw . . . 16 172 0.80 Shad. . . . 0,48 0.22 0.02 Shad roe, raw . . . 23 241 1.20 Shredded Wheat . . 41 324 4.50 0.62 2 .39 55 90 Shrimp . . 96 171 2.67 0.43 0.03 Smelts, fresh water 0.41 0.33 0.03 Smelts, raw . . . , 20 207 1.00 Soy bean milk t . . 34 40 Spaghetti, cooked . . 4 25 0.21 Spaghetti, uncooked . 22 144 1 .25 Spinach fresh . . 77 40 4,00 0.12 0.70 74 122 Spinach, Gerber strained 108 30 l .40 Spinach, Heinz strained 57 39 1.00 Squab, with skin . . 12 217 3.00 Squash, Hubbard . . 19 28 0.55 0.04 0.16 Squash, summer, no - seeds . 18 16 0.35 0.08 0.14 Stokely Strained Foods. Apricots . , . 24 32 1.60 0.11 0.20 Carrots . . . . 30 25 0.50 0,22 0.04 Cereal . . . . 210 140 0,50 0.10 0.40 Green beans . . . 38 22 1 .30 0.59 0.21 Peas . . . . . 19 50 0,80 0.20 0.11 Prunes . . . . 35 37 4.10 0.15 0.05 Spinach . . . . 118 42 2.20 0.19 0,56 Tomatoes . . . 6 17 2.30 0.84 012 Vegetable soup . . 13 56 0 . 70 0.33 0.09 Strawberries, fresh . . 41 28 0.66 0.02 0.06 6 10 String beans . . . 50 51 0.95 0.10 0.24 24 40 Sugar . . . . 8 33 54 Sunfish, common 0,34 0 . 14 0.03 ~ Sweetbreads . . ' 7. 50 Swiss cheese . . . 1,086 812 1.20 0.13 0.16 Swordfish . . . . 19 195 0.90 Tamarind . . . . 7 72 7 11 Tangerines . . 0 . 61 0.09 0 , 04 Tapioca, cooked . . 4 14? 0.25 Tapioca, uncooked . 16 6 1.60 0.69 18 30 Tomato, raw . . . 11 26 0.44 0.06 0.14 34 56 Tomato, canned . . 7 26 1.20 0,09 0.04 Tomato catsup . 11 17 0.87 0.49 0,03 Tomato, strained Gerber 10 22 1.40 Tomato, strained, Heinz 13 30 1,60 Tomato juice . , . 6 15 0.29 0.03 0.06 55 91 Tomato juice, Heinz . 5 17 0,80 Tomato juice, Welch . 8 15 57 94 Triscm'ts . . . . 33 296 4 . 00 Trout . . . '. 1 19 204 0.78 0.33* 0.03 Truffles . . i 24 62 39 64 Tuna fish canned in oil 26 276 1.30 Tuna fish, fresh . . 19 195 0.90 * Lake trout. MINERAL CONSTITUENTS OF VARIOUS FOODS (Estimated in milligrams per 100 grams of fresh, edible substance.) (Italicized letters indicate trade names.) Food items. Turkey, dark meat, cooked . Turkey, dark meat, uncooked. . . Turkey, light meat cooked . Turkey, light meat, uncooked. . Turnip greens Turnips . Veal chop, med. fat Veal cutlet Veal muscle Veal, roast . Vegetable soup, Gerber strained Vegetable soup, Heinz strained . . Vegex (Marmz'le) Vinegar, cider Walnuts, black . Walnuts, English Watercress Watermelon Wheat bran . . Wheat cereal, Ralston . Wheat Cream of, cooked Wheat, entire . Wheat germ Wheat, gluten . Wheat Oata, Ralston Wheat, Puffed . . Wheat refined, break- fast cereal Whey . Whitefish . . Whole wheat flour . Whortleberries, fresh Yeast, Fleischmann Ca 23 12 20 15 347 64 12 13 15 15 10 26 980 16 89 157 120 40 53 71 78 70 40 39 44 150 31 20 24 P 423 231 373 277 49 46' 215 228 223 287 23 25 2,620 13 358 52 13 1,215 400 374 1,050 200 430 420 347 35 263 238 18 561 Fe 1.03 3.48 70 00 50 60 WNWN O .90 .00’ ,_1 2 .98 .14 .21 .23 .52 00 .83 .00 MOPOOOQNCR .10 .10 63M Trace Cu 0.6 HOOD—I .20 .15 .09 .09 .25 .25 .60 00 07 17 28 .72 .70 .40 .19 Mn 0.05 0.03 0.03 Trace 21 80 54 02 11 {GOOD-‘03 44 44 (ADD Cl 168 41 6,760 40 61 90 68 70 50_ 119 70 Trace 191 CI as NaC. 277 68 11,140 66 101 13 149 112 116 83 196 116 Trace CHAPTER XII. IODINE CONTENT OF VARIOUS FOODS. Food item s. Abalone . Agar—agar Albacore Albacore* Alewivesx Alfalfa Alfalfa Alfalfa Almond . Almond oil . Apples Apples Apple sauce Artichokes Asparagus Asparagus Asparagus Asparagus'l' . Bacon Banana . Banana . Banana . Barley Barracuda Bass, black . Bass, black . Bass, black . Beans* Beef, roasted Beet tops Beets Beets Beets Beets BeetsT Bing cherries Black. bullhead I Blueberries . Bluefish . * Canned. (192) Source. Pacific Coast Pacific Pacific Nebraska Goitrous region N. goitrous region Nebraska Oregon, goitrous Ohio South Carolina California Pennsylvania South Carolina Ohio Ohio America Spain Italy N. goitrous Pacific Iowa, Mississippi River Potomac River Washington Mississippi Ohio South Carolina California Florida Oregon South Carolina Ohio Oregon, goitrous Iowa, Mississippi River South Carolina T Cooked. N. goitrous = non-goitrous. (Italicized letters indicate trade names.) D = dry. F = fresh. U’fiUU'fiUHfiUUUUU'fiU'fiU’flU‘fi’fiUfiw'fiw'fiUU’dUUdUUUUUUUUWU'fiWW Parts per billion. 1 ,053 1,660 445 790 260 500 69 47 64 2O 50 89 3 125 182 12 108 1 .080 285 51 162 200 5 28 73 294 10 4O 50 190 178 994—1 Y315 92 657 8 220 19 182 38 33 10 40 206 . 260 1,870 It Smoked. IODINE CONTENT OF VARIOUS FOODS (Italicized letters indicate trade names.) Food items . Bluegill . Bowfin Bread, white Bread, Whole wheat BroccoliT Buffalo-fish . Buffalo—fish, big mouth Buffalo-fish, razorback Burbot Butter Cabbage Cabbage Cabbage Cabbage Cabbage CabbageT . . Cabbage, Chinese Cabbage, Chinese Cantaloupe . Carp . Carp . Carrots Carrots Carrots Carrots Carrots Carrots . CarrotsT Castor oil . Catfish, channel Catfish Celery Celery Celery leaves Celery stalks Chard, Swiss Cheese, cottage Cherries . Chestnuts Chocolate . Chocolate, hot . Ciscoi Cisco roeI Clams, hard Clams, Little Neck * Canned. 13 Source. Iowa, Mississippi River Iowa, Mississippi River Ohio Ohio Ohio Iowa, Mississippi River Iowa, Mississippi River Iowa, Mississippi River Atlantic Ohio Florida Nebraska South Carolina Goitrous N. goitrous Ohio Ohio South Carolina Ohio Iowa, Mississippi River Washington California Florida Nebraska Oregon, goitrous South Carolina. N. goitrous Ohio Iowa, Mississippi River South Carolina California Ohio Florida Florida Florida Ohio America Ohio Lake Erie Lake Erie America Pacific 1' Cooked. N. goitrous = non-goitrous. D = dry, F = fresh. wUWUWdeCWUdCHOU'fiUU’flUWUWUUUUUU’UUW'fiU’IfiHjUUUU0‘11UU’dUhjU'fl'fihj'IjU‘iiU’fi 193 Parts per billion. 40 180 20 80 132 108 37 30 130 20 80 '20 80 240 220 213 170 11 43 10 40 420 l ,940 14 123 655 291 992 61 33 15 30—80 65 240 550 270 870 1 ,370 6,200 833 I Smoked. 194 IODINE CONTENT OF VARIOUS FOODS (Italicized letters indicate trade names.) Food items. Clams, minced . Clams, razor Cocoa . . Cocoa butter Cocoanut oil Cod Cod Cod , . Cod. salt Codfish, buck roe Codfish cakes* . Codfish roe* . . Codfish, shredded“ Cod-liver oil . Cod-liver oil, crude Cod-liver oil, refined Coffee . . . . Collards . Collards . Collards . Conch Corn .‘ Corn . Corn . Corn . . . . . . . Corn, Country Gentleman“ Corn, sugar“ Corn, sweet . CornT . . . Crabs, Dungenes Crabs, King Crabs, soft Crabmeat* . Crabmeat* . Crabmeat“ . . . . Crabmeat flakes, blue . Crabmeat, fresh Cranberries . Cranberries . . Cream, 20 per cent Cream, whipped Cucumbers . Cucumbers . Dasheens Dates Canned. Source. New England Pacific Arneric a Massachusetts and New York Pacific Maine and New York Scandinavia Scandinavia Brazil Florida Georgia South Carolina Florida Goitrous Nebraska N. goitrous Kentucky Maryland Maryland Pennsylvania Ohio Pacific Pacific Oregon Virginia Japanese America South Carolina Cape Cod Cape Cod Ohio Ohio Florida South Carolina Florida Italy 1 Cooked. N. goitrous = non-goitrous. D = dry, Parts per F = fresh. \billion. 420 1 ,970 1 ,382 80 87 95 240 l ,000 1 ,030 5,350 254 660 1 ,200 2,230 340 1,150 1 ,510 310 1,520 7,670 3,370 7,200 80 127 1 8—140 232 290 1 , 140 4 0 52 68—720 43 33 23—73 90—250 52 102 362 490 148 750 420 1 ,180 3,150 180 870 425 1 ,750 100 26—37 57 72 212 530 228 UC1WU'IJUH:w‘dU’fiUUUUUUUHUUUUUUUUWUU‘flU'U’n'fiU'fiU’UUUUMU’fi wuuuwmgucwdw 1 Smoked. IODINE CONTENT OF VARIO US FOODS 195 Food items. Dewberries . Dewberries . Eel Egg . . Eggplant Eggplant Figs, dried . Finnan haddie* Flounder Flounder Flounder, Winter Flounder, winter Gar pike Grapes, dried Grape juice . Grapefruit Haddock Haddock Haddock Haddock, salted Halibut . Halibut . Hazelnuts Herring . Herring roe . Herring, salted . Herring}; Herring milti Herring roe* Herring roe: Kale . Kale . . Lamb chop . Lard . Lemon juice Lemonade Lettuce . Lettuce . Lettuce . Lettuce . Lettuce . Lettuce . Lettuce . . Lima beans . Lima beans, green Ling . ’ * Canned. *. Source. Florida South Carolina Ohio Florida South Carolina Italy Atlantic Washington Cape Cod Mississippi River Spain Ohio America Massachusetts New York America Washington Washington Washington Florida South Carolina Ohio America Ohio Florida Georgia Nebraska Ohio South Carolina Goitrous N. goitrous Maryland Maryland 1' Cooked. N. goitrous = non-goitrous. (Italicized letters indicate trade names.) . Parts per resh. billion. 110 169 800 108 per egg 147 187 12—69 230 820 290 1,180 233 180 730 53 10 40 120 9 13 290 1,050 5,630 2,900 1,647 9,070 320 680 250 830 304 15 214 951 490 890 530 1,000 600 3,790 800 250 278 146 7 52 68 215 298—428 71 42 912 8 30 50 37—69 1,200 I Smoked. wd n u ”’9- '1 '<.‘ UUUUUU’fiUUU’ii’iiU’ijUUUUUUWU’filfi’fiU'fiU’flU’dUfiU’dU’fi’fi‘fi’fiU'fiWUWMUWUWQUUWUUU 196 IODINE’ CONTENT OF VARIOUS FOODS (Italicized letters indicate trade names.) Food item. Source. Ling cod . . . . . Washington Linseed oil . Lobster . . . . . . America Lobster“ Lobster, spring . . . . Pacific Loganberries . . . . Oregon Mackerel, common . . Massachusetts Mackerel, common, salted . Mackerel, Spanish . Mackerel, Spanish . . . Washington Mate . . . . . . Brazil Mayonnaise . . . . Ohio Milk, skim . . . . . Maryland Milk, skim . . . . . Minnesota Milk, whole . . . . Maryland Milk, whole . . . . Nebraska Milk, Whole . . .' . Ohio Milk, whole . . . . Goitrous Milk, whole . . . . N. goitrous Milk, malted . . . , Ohio ' Milk, goat’s . . . . California Mullet . . . . . . Florida and South Caro- lina Mullet, salted Mussels . . . . . . Atlantic Mussels. . . . . . Pacific Mussels, sea* Mussels, liquor* Mustard greens . . . Mississippi Mustard greens . . . South Carolina Oats . _ . . . . . Minnesota, goitrous Oats . . . . . . . N. goitrous Oats, rolled'l‘ . . . . Ohio Okra . . . . . . . South Carolina Olive oil . . . , Onions . . . , . . . Florida Onions . . . . . . Nebraska Onions . i . . . . South Carolina Orange juice . . . Oysters . . . . . . Atlantic Oysters . . . . . . Maryland Oysters . . . . i . Pacific Oysters, Japanes . . . Rocky Point Oysters* . . . Oysters, liquor* Oyster juice, fresh . Peaches . . . . . . Oregon, goitrous Peaches . . . . . . South Carolina * Canned. 1' Cooked. N. goitrous = non-goitrous. D = dry. F = fresh. CUU’nUU‘fi’rj'fiUU'fl’fiUUUUU’HUUUUUUEU'TJUU'fidkiU'dUU'fiUUUU'flU'fiU'fiU'fiU’dUHjU'flU‘dUU Parts per billion. 138 54 1,380 11,590 1,330 5,320 322 . 160 530 1,280 400 660 400 1,410 231 160 270 91 12 67 320 33 10 25 84 400 4,850 20,490 290 560 1,900 802 970 2,860 6,720 633 224 10 23—175 , 1 157 223 66 209 0 222 15 ,160 6,000 604—829 935 798 350 4,010 9,600 120 3,170 I Smoked. 11 162 IODINE CONTENT OF VARIOUS FOODS 197 (Italicized letters indicate trade names.) Food item. Peaches“ Peanuts . Peanut oil Pears Pears Pears, green Pears, ripe . Pears, Bartlett* Peas . . Peas* . Pep, Kellogg Peppers, Bell Perch, salt water Perch, White Perch, yellow Periwinkle Pickerel . Pimentos Pimentos Pineapple * Plums, fresh Pollock Pollock Pompano Poppyseed oil Potatoes Potatoes Potatoes Potatoes Potatoes Potatoes Potatoes Potatoes Potatoes Potatoes Potatoes Potatoes Potatoes Potatoes, boiled Potatoes, mashed Potatoes, sweet Potatoes, sweet Prunes . Prunes, driedT. Raisins Ray . Rice . Rice . Rwe Krispies, Kellogg Rutabaga . Rutabaga tops . Rye . * Canned. Source. Ohio Spain Nebraska Oregon, goitrous California South Carolina Ohio California Pennsylvania Florida Pacific Potomac River Potomac River Georgia South Carolina Ohio Massachusetts Florida Georgia Idaho Maine Maryland Michigan Minnesota Nebraska North Dakota Pennsylvania South Carolina Goitrous N. goitrous Ohio Ohio Florida South Carolina Oregon Ohio Europe India Italy South Carolina Mississippi N. goitrous 1' Cooked. N. goitrous = non-goitrous. ‘1 Parts per sh. billion. 161 200 30 98 15 8 65 22 9 65 90 198 176 420 1 ,420 20 90 750 70 300 22 1 50 22 47 120 900 430 80 250 33 173 18~14O 110 195 38—68 94 86 Trace 78 40—93 1 50—240 211 8 350 34 41 101 98 5 50 32 200 10 32 151 200 3 12 II II Cs”:— {D UUU'fi’dhfiU’fi'flUUUW’dUUUUfidUUUUUUUUUUU'fi’dd’d’fi‘fiddU'flUU'fiwaU'fiUU’eUUUUUUHJ I Smoked. 198 IODINE CONTENT OF VARIOUS FOODS (Italicized letters indicate trade names.) D = dry. Parts per Food items. Source. F = fresh. billion. Sago . . . . . D 42 Salmon, Chinook* . Alaska F 670 D 2,010 Salmon, Chinook Washington F 364 Salmon, Chum . Washington F 242 Salmon, Churn“ Alaska F 220 D 810 Salmon, Coho* . Alaska F 230 D 760 Salmon, pink* Alaska F 210 D 670 Salmon, pink Washington F 264 Salmon, red* Alaska F 530 D 1,710 Salmon, red Washington F 405 Salmon, silver F 206 Salmon, sockeye Washington D 1,261 Salmon, steelhead . Washington D 1,314 Salmon oil Alaska and Washington D 1,980 Sardines* California D 1,050 Sardines* . Maine D 1 ,510 Sardines, salted D 600 Sardine oil California D 260 Sardine oil Maine D 470 Scallops . . Pacific F 799 Scallops, giant . F 150 D 810 Scup . F 300 D 950 Seaweed, dried . Atlantic D 900 Sesame oil D 30 Shad . . Washington F 306 Shad roe Washington F 1,132 Shad roe* Washington F 4,100 Shrimp Pacific F 375 Shrimp, raw Georgia, Louisiana and F 230 South Carolina D 1,100 Shrimp, headed F 450 D 2,250 Shrimp* . F 380 D 1,140 Shrimpf . Georgia and Alabama F 210 D 710 Smelt F 10 D 70 Smelt Columbia River F 309 Snapper, red Florida and Alabama F 310 D 1,440 Snapper, red . Washington F 280 Soup vegetables Oregon, goitrous D 13 Spinach . . , California D 32 Spinach . Florida D 657 Spinach . Georgia D 296—1,079 Spinach . Maryland D 330—346 Spinach . Nebraska D 116 Spinach . Oregon, goitrous D 20 Spinach . South Carolina D 693 Spinach . N. goitrous D 32 * Canned. 1' Cooked. I Smoked. N. goitrous = non-goitrous. IODINE CONTENT OF VARIOUS FOODS 199 (Italicized letters indicate trade names.) D = dry. Parts per Food item. Source. F = fresh. billion. Spinach‘l‘ Ohio F 55 Squash . Florida D 136 Squash, summer South Carolina D 625 Squid Pacific F 209 Strawberries Florida D 197 Strawberries South Carolina ‘ D 181 String beans Florida D 267 String beans Maryland D 58—75 String beans Pennsylvania F 20—33 D 170—270 String beans Oregon, goitrous D 29 String beans South Carolina D 210 String beans* Mississippi D 70—90 Sturgeon Washington F 629 Sugar F 162 Tapioca . D 12 Tea. Ceylon F 80 Tea, green China F 73 Tomatoes California D 20 Tomatoes Nebraska D 130 Tomatoes Ohio F 26 Tomatoes Pennsylvania F 5—19 D 90—370 Tomatoes South Carolina D 112 Tomatoes* Florida D 133 Tomatoes* Maryland D 16—65 Tomatoes* . Mississippi D 100 Tomato juice Ohio F 47 Trout Lake Erie F 10 D 40 Trout. brook Washington F 17 Trout, rainbow 1 Washington F 42 Trout, salmon D 100 Trout, steelhead Washington F 377 Tuna, bluefin Pacific F 380 Tuna, bluefln* 4 F 160 D 390 Tuna, yellowfin Pacific F 340 Turnip tops Florida D 2,296 Turnip tops . Georgia D 111—634 Turnip tops Mississippi D 364. Turnip tops South Carolina D 376 Turnips . Florida D 235 Turnips . South Carolina D 271 Veal . . . Ohio F 68 Vegez (Marmite) F 180 Walnuts . D 30 Whale steak* F < 10 D <40 Watermelon‘ South Carolina D 402 Wheat Canada D 3—6 Wheat Minnesota, N. goitrous D 1—7 Wheat Nebraska D 0 Wheat N. goitrous D 4—9 Wheatena F 30 Whitefish Lake Erie F 30 D 110 Whiting . D 300 * Canned. T Cooked. I Smoked. N. goitrous = non-goitrous. CHAPTER XIII. ' THE VITAMINS. Introduction.~Full vigor and health demand for their maintenance, substances other than carbohydrates, proteins, fats, minerals and water. Several of these food accessories have been competently investigated, but the present-day knowledge is far from complete. Since chemical tests for vitamins are of limited value, these sub— stances must be assayed by biological experimentation, the approach being made from either a curative or a prophylactic Viewpoint. Data obtained on experimental animals under highly artificial cir- cumstances cannot be applied in detail to humans who rarely exist under control conditions. Vitamin deficiency in man is always a complex matter, making the clinical aspects difficult to evaluate. Vitamin deprivation ultimately produces widespread constitutional mal-effects. The availability of any one vitamin is not entirely a matter of its ingestion. The chemical environment in which the vitamin is elaborated and its vitamin and food associates in the alimentary canal determine in some measure the degree of its utilization. Vitamin literature is crowded with abortive investigations and unwarranted claims. Early evidence, accumulated during enthusi- astic research and prematurely published, too often has not been corroborated at a later date. Coincidence has been too often mis— taken for established cause and effect. Much that is printed on the subject of vitamins is confusing and often deliberately mis- informing. The problem demands that we commit ourselves warily to fixed opinions, but that we be not over slow in adopting newer ideas nor too ready to discard the older ones. The data presented herein should be taken merely as a résumé of present opinion based upon limited facts. It is for the guidance of those interested in the elaboration of a dietary regimen, adequate in these necessary food accessories. VITAIVHN A. Chemical Behavior.——Vitamin A, although found with the fats and extracted by fat solvents, is not a glyceride. When ordinary fat is saponified, the vitamin remains and is so concentrated. Vitamin A or its precursor, carotene or carotin, is synthesized in green plants. Under the influence of an hepatic enzyme called ( 200 ) VITAMIN A 201 carotenase, animals transform carotene (yellow to red in color) into vitamin A (colorless) and store it chiefly in the liver. In changing from carotene to vitamin A, the molecular weight drops 60 per cent. Vitamin A and carotene are sensitive to oxidizing agents at high temperatures, particularly when concentrated and purified. Mod- ern canning processes affect this vitamin unappreciably. Because of the resistance offered to oxidation under naturally-occurring conditions, home cooking does not ordinarily inactivate appreciable quantities of the vitamin. Drying of fruits results in a loss of vitamin A. Physiological Function—Vitamin A is necessary for an optimum of health and vigor in both children and adults. Elucidation of this generality leads to specific claims not wholly warranted by experi- mental data. Vitamin A is a physiological prophylactic against infection, offering resistance to, or protection from invasion. It probably is not an anti-infective agent such as would combat or overcome bacterial attack, though it may predispose toward a favorable outcome. Vitamins A and G together with adequate calcium appear to be factors associated with longevity. Pathological Effects—An actual deficiency results in substitution of stratified keratinizing epithelium for normal tissue in parts of ‘the alimentary, genito-urinary and respiratory tracts and in the eyes. Infection may follow this tissue alteration. A latent defi- ciency may increase the susceptibility of the mucous membranes to infection. As pointed out by Cameron, most of the conditions which result from lack of A seem traceable to inhibition of some secretion which encourages bacterial invasion. Calculi may be deposited in the urinary passages of rats, perhaps in man. Night blindness is a more consistent finding in humans. Vitamin A is chemically necessary for the proper functioning of the visual purple of the retina. Xerophthalmia occurs when the deficiency is marked. No part of the experimental animal has been shown to. be free of deleterious effects of vitamin A deprivation. Retardation of growth and development in young animals is one of the most marked manifestations of A deficiency. Sources—Carotene and xanthophyll are responsible for much of the yellow color in plants. Green foods may, by their color, mask carotinoid pigments. Yellow corn contains more vitamin A (or its precursor) than does white maize. Of all the cereals, corn rates highest in vitamin A content. Green asparagus and green lettuce are richer in this factor than are the bleached forms. Dried yellow peas show a lower vitamin A value than dried green peas. Yellow turnips, compared with carrots and sweet potatoes, are low in vitamin A, but far exceed the content found in white turnips. Beets are in the same class with yellow turnips. Turnip greens are an excellent source of the vitamin. Escarole, kale and parsley 202 THE VITAMINS rate highest in Vitamin A among the green vegetables; while carrots, sweet potatoes and pumpkin predominate among the yellow. According to Sherman, the thinner and greener the leaf, the richer in vitamin A. The emphasis should be upon green rather than merely leafy vegetables. Excessive dietary fat which does not carry Vitamins may lead to loss of vitamin A. FOODs RICH IN VITAMIN A. FOODS POOR IN VITAMIN A. Fish liver Oils* Apples ' Escarole* Bacon Kale* Cabbage, white Parsley* Celery, blanched Turnip greens* Cereals ' Cocoa Apricots Cocoa butter Bananas (also plantain) Concentrated carbohydrates Butter (honey, starches, etc.) Cantaloupe Cranberries Carrots Cucumbers Cheese, whole milk Dates Cherries Eggplant Cream Egg-white Crude yellow vegetable oils Figs Egg-yolk Flour, white Green vegetables Honey Liver Lard Milk, cow’s (fresh, dried, evap- Lean fish and meats orated) Legumes, dried Oysters Lemons Prunes Milk, skim Salmon Nuts Spinach Onions Tomatoes Radishes Yellow vegetables Rice * Outstanding. Vegetable fats and oils VITAMIN Bl. Chemical Behavior.—Vitamin B was the first of the food accessory substances identified. Careful investigation has revealed that the original Vitamin (now known as Vitamin B complex) has several components, only two of which have been examined sufficiently to warrant any statements. The anti-neuritic factor is referred to as vitamin B, B1 or F and is thermolabile; the pellagra-preventive factor is designated as B2 or G and is thermostable. Vitamin B1 VITAMIN B 203 is water- and alcohol-soluble, and is inactivated if subjected to great heat especially in the presence of alkali. The common prac- tice of adding sodium bicarbonate to green vegetables to preserve their color during boiling is obviously contraindicated to the preser- vation of the Vitamin. When cooked in water, foods may lose their Vitamin B potency due to the solvent action of the water. Proper cooking and canning of fruits conserve most of the Vitamin B. This Vitamin is resistant to ordinary cooking in acid media. Physiological Function—It is difficult to evaluate the literature due to the complexity of “ vitamin B,” and because of the distinctly different results obtained when the species of experimental animal are changed. Vitamin B is essential for normal nerve function. It promotes appetite and digestion by stimulating general metab- olism; it is concerned with the maintenance of body temperature; it offsets fatigue. It is necessary for normal reproduction, lactation and growth. Increase in metabolism, whether natural or fever- induced, makes a greater demand for vitamin B1 in the diet. It affects the oxidative mechanism in carbohydrate metabolism. Lack of B1 appears to involve inadequate up-take of oxygen; B1 increases the disappearance of lactic acid. In rats, a laxative effect is obtained with one—fourth the dose of bran required for animals on a Vitamin B free diet. Pathological Effects—Observed pathological changes may be due to inanition rather than deprivation of the Vitamin per se. Gastro— intestinal disturbances prevent proper absorption of the Vitamin. An inadequate supply results in loss of appetite and decreased intes- tinal motility with consequent lessened ability to secure benefit from whatever food is ingested. Extreme deficiency results in beriberi, a multiple peripheral neuritis, which affects men more frequently than women. The neurological and muscular symptoms (loss of coordinating power, paralysis) are relieved promptly by injection into animals of vitamin B1 concentrate. An explanation for this is difficult, since it is obvious that the apparent extensive pathological changes in the nerves cannot be repaired so promptly. Cowgill cites the work of Aalsmeer and Wenckebach, which leads to the belief that the fundamental process in beriberi is water retention with consequent swelling of certain Vital tissues, especially the heart and striated muscle. In some instances cardiac dilatation may be detected long before the first manifestation of polyneuritis. The usual cardiac remedies have no effect on the beriberi heart, but the administration of vitamin B1 is marked by rapid return to normal size, this being accompanied by an excessive secretion of urine. It is possible that Vitamin B1 may function as a cardiac hormone. The edema may be due to a simultaneous protein and vitamin B deficiency. Vitamin B1 starvation decreases the weight of certain organs, 204 THE VITAMINS notably the testes and ovaries. There is a tendency to amenorrhea among individuals suffering from B deficiency. The assembly of new evidence causes a constant change in opinions concerning the status and function of the components of the Vitamin B complex. For this reason, present conclusions should be considered merely tentative. There should be little danger of marked vitamin B deficiency except when the diet is limited to artificially-refined foods. Sources—Among the meats, pork ranks highest in vitamin B1 content. Liver, kidney and brain tissue are richer than muscle. As far as present studies g0, oysters hold first place among fish and other sea-food. Legumes, tomatoes, raw cabbage and fresh spinach have a greater vitamin B1 potency than do the citrus fruits, lettuce and cauliflower. Among the root vegetables, carrots have the highest known value. Turnips are somewhat poorer than carrots, potatoes much less so. Due to the volume ingested, however, pota- toes may be an appreciable source of this vitamin. The vitamin B1 content of carrots is one-fifth that of yeast (dry weights) and is equal to the poorer leafy vegetables but better than egg—yolk or milk. New spring carrots show no more vitamin B potency than (10 old ones which have been stored. It is said that cooking does not affect the Vitamin B in root vegetables. Foons RICH IN VITAMIN B1. Foons POOR IN VITAMIN B1. Dried brewer’s yeast* Bread, white . Wheat germ* Beef juice Butter Alligator pear Cornmeal Bread, whole wheat Cranberries Cabbage, raw Cucumbers Carrots Eggplant Fruits in general Fats Leafy vegetables Fish Legumes Honey Nuts Kale Okra Kohlrabi Oysters Lard Peppers Limes Pork Molasses Rice, brown Oils ' Spinach Patent flour String beans Polished rice Tomatoes Sauerkraut Wheat bran Starches Whole cereal grains Sugars * Outstanding. VITAMIN C 205 Vitamins B and G are usually found together in the natural state. Yeast is an excellent source of both, but the B content varies markedly whilethe G remains fairly constant. Oats, corn, wheat, wheat embryo, rice polishings and red kidney beans are relatively richer in vitamin B than in G. Cooked fresh spinach, milk, egg—white and bananas show a preponderance of G. Many foods are commercially fortified by the addition of vita- min B, but it is not thought to be essential as adequate amounts of the vitamin are obtained in any well-balanced diet. Where bland diets are employed, it is important to provide for adequate Vitamin B intake. VITAMIN C. Chemical Behavior.—In 1928 Szent-Gyorgy isolated a chemical that was at first thought to be hexuronic acid and which he believed to be identical with vitamin C. The substance which he isolated definitely cured and prevented scurvy in experimental animals. In 1933 the name of the acid was changed to ascorbic acid, and it was found not to be hexuronic acid. Recently, the council on Pharmacy and Chemistry of the American Medical Association has designated ”cevitamic acid” as the approved non-proprietary name for this substance. Vitamin C is water-soluble and rapidly inactivated by oxidation, p particularly at high temperatures. Consequently, cooking in open vessels quickly destroys the vitamin, whereas there is little loss under modern conditions of commercial canning. Oxygen bound within the tissues of fruits and vegetables (called respiratory oxygen) is removed or rendered inert before canning. Vitamin C withstands heat better in a medium of high acidity. Dry peas steeped in water until germination occurs develop vitamin C. Under ordinary pasteurization milk loses its vitamin C potency; copper and tinned copper in the equipment act as catalysts in destroying the vitamin; aluminum and glass are satisfactory containers in this respect. Physiological Function—Vitamin C is antiscorbutic. It is neces- ‘ sary for proper metabolism of bones and teeth, and is one of the known factors needed to prevent dental caries. The vitamin is found in the suprarenal cortex and in the circulating blood. Vita- min C maintains a healthy resiliency of the capillary wall, is neces— sary for general well-being and may play a part in the metabolism of sodium chloride. Since the surplus vitamin is rapidly excreted by the kidneys, it is a daily dietetic requirement. Pathological Effects—Marked deficiency of vitamin C results in scurvy, a disease characterized by hemorrhages, ulcerated gums, painful swellings in the joints and limbs, and fragility of bones. According to Hess, one of the striking and important symptoms of 206 THE VITAMINS scurvy is a susceptibility to infection. Beriberi and scurvy may have a common metabolic etiology which would account for the degenerative changes noted in the peripheral nerves when vitamin C deficiency exists. Latent scurvy manifests itself in increased decay of the teeth due to alteration in the dentine and changes in the capillary walls. Dental caries is not necessarily pathognomonic of vitamin C insufficiency. Inadequate C intake is commonly encountered in persons on the usual ulcer, obesity and urticaria] diets. Sources.#Fresh cucumbers contain appreciable amounts of vita- min C. This is retained in fresh pickles (cooked in vinegar, sugar, spices, salt), but is lost in storage. Sun-drying of fruits results in greater depreciation of vitamin C value than does carefully con- trolled artificial dehydration. Vitamin C is retained in canned and frozen grapefruit juice and in frozen orange juice, but deteriorates promptly on standing in air. Foons RICH IN VITAMIN C. Foons POOR IN VITAMIN C. Citrus fruits* Avocados Parsley* Bread Peppers, green or red* Broccoli Raw new cabbage* Brussels sprouts Tomato juice* Cereals Watercress* Dandelion greens Dried and stored fruits Cranberries Dried vegetables Cucumbers Eggs Fresh fruits Fats and oils Fresh, raw vegetables Fish Fresh, raw liver Grape juice, stored Pimentos Meats Potatoes Milk Tomatoes Nuts VITAMIN 32 OR G. Chemical Behavior.—The heat-resistant factors in the Vitamin B complex are usually designated as vitamin G, which is distinguished from B1 not only by its thermostability but by its insolubility in strong alcohol (92 per cent by weight). Vitamin G is concentrated from aqueous yeast extracts by adsorption on norite (an activated charcoal) at pH 7 and is released by the addition of acid. If kept at room temperature in an alkaline medium, it gradually loses its potency. It is quite unstable when combined with heat and alkali. Inasmuch as temperatures of 125° C. for several hours are needed for inactivation, ordinary cooking is not apt to destroy the vitamin. * Outstanding. VITAMIN 3. 0R G 207 The growth—promoting factor in vitamin G is apparently inhibited by nitrous acid without affecting its other properties. The work of Booher. indicates that vitamin G may be identical with lacto- chrome. It is related to the carotinoid pigments in a manner quite distinct from Vitamin A activity. Physiological Function—Although vitamin G‘ has been termed “pellagra-preventive,” it is not “pellagra-curative.” It is regarded as an anti-dermatitis agent. For adequate stimulus of appetite we need vitamin B1 plus another factor found in autoclaved liver, which may be B2. Both these water—soluble vitamins are required to avoid lactation delinquency. The growth-promoting properties inherent in the vitamin B complex have been ascribed to B2, but this is not identical with the pellagra—preventive agent. Vitamin G may be essential to full Vitality, particularly during the prime of life. For normal nutrition, both flavines and B2 are needed. Flavines have adequate effect in stimulating growth. A relatively large amount of G is demanded in the diet despite the fact that it seems to be stored in the body. Vitamin G may be instrumental in the utiliza- tion of iron, or it may determine the biological value of the protein in the diet. Foons RICH IN VITAMIN G. Foons POOR IN VITAMIN G. Dried yeast* Barley Liver* Beef juice Bread Bananas Celery cabbage Beets and beet tops Corn Canned salmon Cranberries Carrots Dates Citrus fruits Fats Egg-yolk Flour Kale Goat’s milk Leafy vegetables Grapes Lean meat Honey Lettuce Legumes Milk Millet Mustard greens ‘ Nuts Onions Oatmeal Oysters Oils Potatoes Pineapple Soy beans Prunes Tomatoes Rice Turnips and turnip tops Rye Watercress Watermelon Wheat germ * Outstanding. 208 THE VITAMINS Pathological Effects—Deficiency states caused. by lack of vita- min G are common among diet faddists and among the very poor. Vitamin G deficiency is closely related to pellagra, but probably is not responsible for all the clinical aspects of the disease. Mild pellagra may manifest itself in a beefy red tongue, persistent diar— rhea and a discolored roughness of the dorsal surfaces of the hands. In animals lack of vitamin G sometimes leads to alopecia with or without dermatitis. The urine is scant in G deficiency. Vitamin G insufficiency does not occur on a balanced diet. Sources—The most important source of vitamin G is milk (whole, buttermilk, skim milk, Whey). The vitamin appears to be .well preserved in condensed and evaporated milks. Butter, in cold storage for nine to eleven months, loses part of its G potency: the G content is closely associated with the color in the butter fat. Whole grains contain small amounts of the vitamin, refined products much less. Carrots contain one-fifth as much vitamin G as yeast and are equal to milk, meat and the poorer leafy vegetables. Liver has approximately ten times the vitamin G value of muscle. At this time further vitamin studies of the various fruits are definitely indicated. VITAMIN D. Chemical Behavior.—Vitamins A and I) have somewhat the same fundamental chemical structure relating them to the isoprenes; they differ in that A has a long side chain, whereas D is condensed into rings. Ergosterol is the precursor of vitamin D. Exposure to ultra—violet light converts this and some other unsaturated sterols (high molecular alcohols of complex ring structure) into the “sun- shine” vitamin. The crystallized vitamin (for which the name calciferol has been suggested) is similar to ergosterol, the photo— chemical transformation involving merely structural rearrangement. The vitamin has been obtained from ergosterol also by chemical treatment. Vitamin *D is sensitive to ultra—violet rays and is destroyed by over-radiation. It is fat—soluble and relatively stable to heat and oxidation, although the provitamins give a better yield on irradiation if oxygen is withheld during exposure. ' Physiological Function—Vitamin D is anti-rachitic; it exerts a marked curative effect on rickets. Precursors located in the skin are transformed into active vitamin by solar irradiation. Hou, cited by Clouse, gives as the seat of activation the sebaceous secre- tion of the skin, since light falling upon skin cleansed with ether prior to exposure confers little protection to the individual. The vitamin can be administered to infants by massage with cod-liver oil. Since pigmentation of the skin reduces its permeability to sunlight, negro babies and dark skinned races require more ultra- VITAMIN D 209 Violet for prevention or cure of rickets than do white children. Vitamin D is inseparably linked with calcium and phosphorus metabolism. It promotes greater absorption and retention of these mineral elements. It may or may not function in the actual laying down of bone salt as the mechanism of its action is unknown, but association with the parathyroid glands is probable. Vitamin D is stored to some small extent in the body. Pathological Effects—The vitamin is not the only factor in D deficiency; calcium and phosphorus are also important. The desirable ratio of calcium to phosphorus is 2 to 1 or 1 to 1. High- calcium, low-phosphorus and low—calcium, high-phosphorus diets produce rickets of different types. Softening of the bones occurs with subsequent deformities, such as “bow legs.” Normal bone contains 55 to 60 per cent ash; rachitic bone, 30 per cent or less. Lack of vitamin D is associated with dental caries. Lack of cal- cium, a relatively high—phosphorus intake and inadequate outdoor life may produce osteomalacia, a disease akin to rickets. Mothers with osteomalacia frequently produce rachitic infants. Overdosage of vitamin D has produced dire effects in animal experiments. Therapeutic administration is so very much lower than a harmful overdose that no untoward symptoms should be encountered with intelligent use. Vitamin D concentrates should be regarded as medication, not food. Harris and Moore note that increase of Vitamin B in the diet may counteract combined over- dosage of A and D. ' Sourcesfllt is relatively simple to secure a well-balanced diet without the use of fortified foods. Vitamin D is apt to be the one exception since the food sources, very rich therein, are limited. It is conceivable that refinement of technique in the assay of vita- min D will disclose greater food possibilities. Cereals have been successfully fortified by irradiation, but the amount of vitamin served is so small as to be negligible. Irradiated ergosterol is fre- quently added to commercial bread and cake. It is stated that 6 slices of bread, so fortified, contain as much vitamin D as 1 tea- spoonful of cod—liver oil, but purified concentrates, while rated as high as natural sources in experimentation, fail to produce equally good results in humans. Vitamin D occurs naturally in conjunction with A and is best provided in combination with it. Irradiated milk is a desirable form of Vitamin D fortification. Neither cooking (including hard boiling) nor storing eggs for six months at 5° C. destroys the Vitamin. Despite the fact that green vegetables are grown in sunlight, they are practically devoid of anti-rachitic potency. Schultz attributes this to the relatively small amount of ultra-violet radiation which reaches plants and to their lack of provisions for translocatioh of lipoids. 14 210 THE VITAMINS FOODs RICH IN VITAMIN D. FOODs POOR IN VITAMIN D. Fish liver oils* Cereals Corn Oil Burbot, Ling (European) Cottonseed oil Butter (variable) Fruits Clams Lard Cream Milk Egg-yolk Nuts Haddock Olive oil Halibut Peanut oil Herring Starches Oysters Sugars Salmon Vegetables Sardines VITAMIN E. Chemical Behavior.—Vitamin E is fat-soluble and like Vitamins A and D is not subject to saponification. Cooking, drying, steam distillation and sterilization have no harmful effect. Aeration at 97° C. for twelve hours does not destroy it, yet vitamin E is extra- ordinarily sensitive to slight and Obscure oxidative changes in the fats which serve as its vehicle. Vitamin E is usually inactivated if included in a diet containing lard due to the rapid development of rancidity. The vitamin is stable to ordinary light, but is destroyed by prolonged ultra-violet irradiation. Either vitamin E or some agent found with it offers protection to Vitamin A against oxidation. Physiological FunctionflSince adequate data on vitamin E at this time has not been accumulated, definite conclusions cannot be reached. It is known as the anti-sterility vitamin, but is of ques- tionable importance in man. Vitamins A, B and E all play a réle in reproduction. Vitamin E is concerned with the later phases of the reproductive process; B with the estrus cycle: A is less speci- fically involved but of undoubted importance. Overabundance Of vitamin E does not increase the number Of progeny. Vitamin E stores in the body are subject to constant drain. ‘Pathological Effects—In the male, complete degeneration of the germinal cells follows vitamin E deprivation. In the female, lack of the Vitamin brings about resorption of the fetus, although the ova are healthy and implantation occurs. Constitutional disturb- ances are noted in Vitamin E deficiency, particularly affecting mus- cular efficiency and the later stages of growth. * Outstanding. VITAMIN E 2l1 FOOD RICH IN VITAMIN E. FOOD POOR IN VITAMIN E. Wheat germ* Butter (dry-fed cows) Cocoa butter B‘utter (pasture-fed cows) Cod-liver oil Cereal seeds Lard Eggs Milk powder stored Leafy vegetables with oxygen Legumes Refined corn oil Meat Sesame oil Milk Molasses Peanuts Vegetable Oils * Outstanding. CHAPTER XIV. VITAMINS IN FOODS. mtroduction.—-For normal development and growth, for main- tenance of full health and for production of hardy offspring, certain agents apart from carbohydrates, fats, proteins and minerals are required in the diet. Among these essential food factors are Vita- mins which occur in Nature in minute amounts. It is not possible at present to designate these quantities in terms of specific chemical substances but merely to evaluate them on a biological basis. The error involved in a biological experiment is apt to be much greater than in a chemical one. Much of the vitamin data in the literature is unscientific and wholly valueless. The major portion of this table is a résumé of compilations by Henry C. Sherman, Ph.D., Barnett Sure, Ph.D., and the Medical Research Council of Great Britain. Items taken from Sherman’s “Food Products” * have been reprinted by permission. Inasmuch as a portion of our diet is restricted to manufactured foods, a knowledge of their vitamin content is desirable. We have included in the table those branded foods which have had their vitamin content declared in the accepted manner. The manu- facturers of these products are responsible for the estimates made. In line with the present trend the vitamin coutent is declared as follows: ' Abbreviations. E indicates that the food is an excellent (+++) source of the vitamin. - G indicates that the food is a good (++) source of the vitamin. P indicates that the food contains (+) the vitamin. T indicates that the food contains a trace of the vitamin. V indicates that the food is a variable source of the vitamin. — indicates that the food contains no appreciable amount of the vitamin. . Blank space indicates lack of data. In interpreting these symbols, it should be remembered that they represent not actual Vitamin concentration alone but the sum total of effects produced by accepted experiments in which the vita- min is considered the variable factor. * Sherman, H. 0.: Food Products, New York. Macmillan Company, 1933. (212 ) VITAMIN DISTRIBUTION IN FOODS 213 (Italicized letters indicate trade names.) Vitamin Vitamin Vitamin Vitamin Vitamin _ Food items. A. B.** C. G.1‘ D. Aehiote (Puerto Rico) . . . / E Almonds . , . . P G Apples.....,.. P PtoG Apples, canned . . . Apples, raw, dried , Apples, raw, stored Apricots. . . Artichoke, French . Asparagus . , Avocado (Alligator pear) Baby Ralston . Bacon Bananas Barley, Whole . Beans, green strained Heinz Beans, kidney Beans, kidney, canned Beans, lima . . . Beans, lima, dried . Beans, Mung . Beans, navy, cooked . Beans, navy, dry or canned Beans, soy, cooked Beans, sprouted Beans, string , Beans, string, canned . Beans, string, cooked . Beef . Beef juice Beef fat . Beef muscle . Beer, dark or pale . Beets (roots) i Beets, strained, Heinz . Beet leaves . Beet stems Bemax , Blackberries , Blackberries, frozen Brains Brazil nuts . , Bread, Bond, irradiated Bread, white, water Bread, white, milk i Bread, wheat, Bond Bread, Whole Wheat, water Bread, Whole wheat, milk Breadfruit Broccoli i . Brussels sprouts Burbot liver oil ‘Butter . Butter fat, dry feed Butter fat, pasture Buttermilk . Butternuts Cabbage, green, raw * Q er 0 H «a | wm1: —— -—toP — P G P —? * P —— P G * E G toG P P —toP _ * E P * P — G — G P? E * :1: P? E G E 1 Homogenized. 2w H "U |