align="left">
Dried, salted, and smoked
4.7
53.7
26.4
6.9
—
8.9
790
Canned boiled beef
—
51.8
25.5
22.5
—
1.3
1410
Canned corned beef
—
51.8
26.3
18.7
—
4.0
1270
Veal:
Breast
21.3
52.0
15.4
11.0
—
0.8
745
Leg
14.2
60.1
15.5
7.9
—
0.9
625
Leg cutlets
3.4
68.3
20.1
7.5
—
1.0
695
Fore quarter
24.5
54.2
15.1
6.0
—
0.7
535
Hind quarter
20.7
56.2
16.2
6.6
—
0.8
580
Mutton:
Flank
9.9
39.0
13.8
36.9
—
0.6
1770
Leg, hind
18.4
51.2
15.1
14.7
—
0.8
890
Loin chops
16.0
42.0
13.5
28.3
—
0.7
1415
Fore quarter
21.2
41.6
12.3
24.5
—
0.7
1235
Hind quarter, without tallow
17.2
45.4
13.8
23.2
—
0.7
1210
Lamb:
Breast
10.1
45.5
15.4
19.1
—
0.8
1075
Leg, hind
17.4
52.9
15.9
13.6
—
0.9
860
Pork, fresh:
Ham
10.7
48.0
13.5
25.9
—
0.8
1320
Loin chops
19.7
41.8
13.4
24.2
—
0.8
1245
Shoulder
12.4
44.9
12.0
29.8
—
0.7
1450
Tenderloin
—
66.5
18.9
13.0
—
1.0
895
Pork, salted, cured, pickled:
Ham, smoked
13.6
34.8
14.2
33.4
—
4.2
1635
Shoulder, smoked
18.2
36.8
13.0
26.6
—
5.5
1335
Salt pork
—
7.9
1.9
86.2
—
3.9
3555
Bacon, smoked
7.7
17.4
9.1
62.2
—
4.1
2715
Sausage:
Bologna
3.3
55.2
18.2
19.7
—
3.8
1155
Pork
—
39.8
13.0
44.2
1.1
2.2
2075
Frankfort
—
57.2
19.6
18.6
1.1
3.4
1155
Soups:
Celery, cream of
—
88.6
2.1
2.8
5.0
1.5
235
Beef
—
92.9
4.4
0.4
1.1
1.2
120
Meat stew
—
84.5
4.6
4.3
5.5
1.1
365
Tomato
—
90.0
1.8
1.1
5.6
1.5
185
Poultry:
Chicken, broilers
41.6
43.7
12.8
1.4
—
0.7
305
Fowls
25.9
47.1
13.7
12.3
—
0.7
765
Goose
17.6
38.5
13.4
29.8
—
0.7
1475
Turkey
22.7
42.4
16.1
18.4
—
0.8
1060
Fish:
Cod, dressed
29.9
58.5
11.1
0.2
—
0.8
220
Halibut, steaks or sections
17.7
61.9
15.3
4.4
—
0.9
475
Mackerel, whole
44.7
40.4
10.2
4.2
—
0.7
370
Perch, yellow dressed
35.1
50.7
12.8
0.7
—
0.9
275
Shad, whole
50.1
35.2
9.4
4.8
—
0.7
380
Shad, roe
—
71.2
20.9
3.8
2.6
1.5
600
Fish, preserved:
Cod, salt
24.9
40.2
16.0
0.4
—
18.5
325
Herring, smoked
44.4
19.2
20.5
8.8
—
7.4
755
Fish, canned
Salmon
—
63.5
21.8
12.1
—
2.6
915
Sardines[A]
[A]5.0
53.6
23.7
12.1
—
5.3
950
Shellfish:
Clams
—
80.8
10.6
1.1
5.2
2.3
340
Crabs
52.4
36.7
7.9
0.9
0.6
1.5
200
Lobsters
61.7
30.7
5.9
0.7
0.2
0.8
145
Eggs: Hen's eggs
[B]11.2
65.5
13.1
9.3
—
0.9
635
Dairy products, etc.:
Butter
—
11.0
1.0
85.0
—
3.0
3410
Whole milk
—
87.0
3.3
4.0
5.0
0.7
310
Skim milk
—
90.5
3.4
0.3
5.1
0.7
165
Buttermilk
—
91.0
3.0
0.5
4.8
0.7
160
Condensed milk
—
26.9
8.8
8.3
54.1
1.9
1430
Cream
—
74.0
2.5
18.5
4.5
0.5
865
Cheese, Cheddar
—
27.4
27.7
36.8
4.1
4.0
2075
Cheese, full cream
—
34.2
25.9
33.7
2.4
3.8
1885
VEGETABLE FOOD
Flour, meal, etc.:
Entire wheat flour
—
11.4
13.8
1.9
71.9
1.0
1650
Graham flour
—
11.3
13.3
2.2
71.4
1.8
1645
Wheat flour, patent roller process
High-grade and medium
—
12.0
11.4
1.0
75.1
0.5
1635
Low grade
—
12.0
14.0
1.9
71.2
0.9
1640
Macaroni, vermicelli, etc
—
10.3
13.4
0.9
74.1
1.3
1645
Wheat breakfast food
—
9.6
12.1
1.8
75.2
1.3
1680
Buckwheat flour
—
13.6
6.4
1.2
77.9
0.9
1605
Rye flour
—
12.9
6.8
0.9
78.7
0.7
1620
Corn meal
—
12.5
9.2
1.9
75.4
1.0
1635
Oat breakfast food
—
7.7
16.7
7.3
66.2
2.1
1800
Rice
—
12.3
8.0
0.3
79.0
0.4
1620
Tapioca
—
11.4
0.4
0.1
88.0
0.1
1650
Starch
—
—
—
—
90.0
—
1675
Bread, pastry, etc.:
White bread
—
35.3
9.2
1.3
53.1
1.1
1200
Brown bread
—
43.6
5.4
1.8
47.1
2.1
1040
Bread, pastry, etc.:
Graham bread
—
35.7
8.9
1.8
52.1
1.5
1195
Whole wheat bread
—
38.4
9.7.
0.9
49.7
1.3
1130
Rye bread
—
35.7
9.0.
0.6
53.2
1.5
1170
Cake
—
19.9
6.3.
9.0
63.3
1.5
1630
Cream crackers
—
6.8
9.7.
12.1
69.7
1.7
1925
Oyster crackers
—
4.8
11.3.
10.5
70.5
2.9
1910
Soda crackers
—
5.9
9.8.
9.1
73.1
2.1
1875
Sugars, etc.:
Molasses
—
—
—
—
70.0
—
1225
Candy[C]
—
—
—
—
96.0
—
1680
Honey
—
—
—
—
81.0
—
1420
Sugar, granulated
—
—
—
—
100.0
—
1750
Maple sirup
—
—
—
—
71.4
—
1250
Vegetables:[D]
Beans, dried
—
12.6
22.5.
1.8
59.6
3.5
1520
Beans, Lima, shelled
—
68.5
7.1.
0.7
22.0
1.7
540
Beans, string
7.0
83.0
2.1.
0.3
6.9
0.7
170
Beets
20.0
70.0
1.3.
0.1
7.7
0.9
160
Cabbage
15.0
77.7
1.4.
0.2
4.8
0.9
115
Celery
20.0
75.6
0.9.
0.1
2.6
0.8
65
Corn, green (sweet), edible portion
—
75.4
3.1
1.1
19.7
0.7
440
Cucumbers
15.0
81.1
0.7.
0.2
2.6
0.4
65
Lettuce
15.0
80.5
1.0.
0.2
2.5
0.8
65
Mushrooms
—
88.1
3.5
0.4
6.8
1.2
185
Onions
10.0
78.9
1.4.
0.3
8.9
0.5
190
Parsnips
20.0
66.4
1.3.
0.4
10.8
1.1
230
Peas (Pisum sativum), dried.
—
9.5
24.6
1.0
62.0
2.9
1565
Peas (Pisum sativum), shelled
—
74.6
7.0
0.5
16.9
1.0
440
Cowpeas, dried
—
13.0
21.4.
1.4
60.8
3.4
1505
Potatoes
20.0
62.6
1.8.
0.1
14.7
0.8
295
Rhubarb
40.0
56.6
0.4
0.4
2.2
0.4
60
Sweet potatoes
20.0
55.2
1.4
0.6
21.9
0.9
440
Spinach
—
92.3
2.1
0.3
3.2
2.1
95
Squash
50.0
44.2
0.7
0.2
4.5
0.4
100
Tomatoes
—
94.3
0.9
0.4
3.9
0.5
100
Turnips
30.0
62.7
0.9
0.1
5.7
0.6
120
Vegetables, canned:
Baked beans
—
68.9
6.9
2.5
19.6
2.1
555
Peas (Pisum sativum), green
—
85.3
3.6
0.2
9.8
1.1
235
Corn, green
—
76.1
2.8
1.2
19.0
0.9
430
Succotash
—
75.9
3.6
1.0
18.6
0.9
425
Tomatoes
—
94.0
1.2
0.2
4.0
0.6
95
Fruits, berries, etc., fresh:[E]
Apples
25.0
63.3
0.3
0.3
10.8
0.3
190
Bananas
35.0
48.9
0.8
0.4
14.3
0.6
260
Grapes
25.0
58.0
1.0
1.2
14.4
0.4
295
Lemons
30.0
62.5
0.7
0.5
5.9
0.4
125
Muskmelons
50.0
44.8
0.3
—
4.6
0.3
80
Oranges
27.0
63.4
0.6
0.1
8.5
0.4
150
Pears
10.0
76.0
0.5
0.4
12.7
0.4
230
Persimmons, edible portion
—
66.1
0.8
0.7
31.5
0.9
550
Raspberries
—
85.8
1.0
—
12.6
0.6
220
Strawberries
5.0
85.9
0.9
0.6
7.0
0.6
150
Watermelons
59.4
37.5
0.2
0.1
2.7
0.1
50
Fruits, dried:
Apples
—
28.1
1.6
2.2
66.1
2.0
1185
Apricots
—
29.4
4.7
1.0
62.5
2.4
1125
Dates
10.0
13.8
1.9
2.5
70.6
1.2
1275
Rhubarb
40.0
56.6
0.4
0.4
2.2
0.4
60
Figs
—
18.8
4.3
0.3
74.2
2.4
1280
Raisins
10.0
13.1
2.3
3.0
68.5
3.1
1265
Nuts:
Almonds
45.0
2.7
11.5
30.2
9.5
1.1
1515
Brazil nuts
49.6
2.6
8.6
33.7
3.5
2.0
1485
Butternuts
86.4
0.6
3.8
8.3
0.5
0.4
385
Chestnuts, fresh
16.0
37.8
5.2
4.5
35.4
1.1
915
Chestnuts, dried
24.0
4.5
8.1
5.3
56.4
1.7
1385
Cocoanuts
[F]48.8
7.2
2.9
25.9
14.3
0.9
1295
Cocoanut, prepared
—
3.5
6.3
57.4
31.5
1.3
2865
Filberts
52.1
1.8
7.5
31.3
6.2
1.1
1430
Hickory nuts
62.2
1.4
5.8
25.5
4.3
0.8
1145
Pecans, polished
53.2
1.4
5.2
33.3
6.2
0.7
1465
Peanuts
24.5
6.9
19.5
29.1
18.5
1.5
1775
Piñon (Pinus edulis)
40.6
2.0
8.7
36.8
10.2
1.7
1730
Walnuts, black
74.1
0.6
7.2
14.6
3.0
0.5
730
Walnuts, English
58.1
1.0
6.9
26.6
6.8
0.6
1250
Miscellaneous:
Chocolate
—
5.9
12.9
48.7
30.3
2.2
5625
Cocoa, powdered
—
4.6
21.6
28.9
37.7
7.2
2160
Cereal coffee, infusion
(1 part boiled in 20 parts water)[G]
—
98.2
0.2
—
1.4
0.2
30
[A] Refuse, oil.
[B] Refuse, shell.
[C] Plain confectionery not containing nuts, fruit, or chocolate.
[D] Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc The amount varies with the method of preparing the vegetables, and cannot be accurately estimated The figures given for refuse of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.
[E] Fruits contain a certain proportion of inedible materials, as skin, seeds, etc., which are properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected.
[F] Milk and shell.
[G] The average of five analyses of cereal coffee grain is: Water 6.2, protein 13.3, fat 3.4, carbohydrates 72.6, and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion. The average in the table represents the available nutrients in the beverage. Infusions of genuine coffee and of tea like the above contain practically no nutrients.
CHAPTER XVII
DIETARY STUDIES
244. Object of Dietary Studies.—The quantity of food which different families purchase varies between wide limits; a portion being lost mechanically in preparation and a still larger and more variable amount in the refuse and non-edible parts. If a record is made of all foods purchased and the waste and non-edible portions are deducted, the nutrients consumed by a family may be calculated by multiplying the weight of each food by the average composition. If such calculations be made, it will be found that in some families nearly a half pound per day of both protein and fat is consumed by adults, while in other families less than half of this amount is used. The object of dietary studies is to determine the source, cost, composition, and nutritive value of the foods consumed by different families; they also enable comparisons to be made of the amounts of nutrients purchased. Extensive dietary studies have been made by the United States Department of Agriculture, and the results have been published in various bulletins.[76]
245. Wide and Narrow Rations.—When the amount of carbohydrates in a ration is small in comparison with the protein, it is called a narrow ration,
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