278 



FOODS AND DIETARIES 



U. S. Depart men I of AgriujKut e 



Office o< FiDer,mf it St4j^>"'. 

 A. C. True Director 



Prepare^ 0> 

 C. F.IANGWORTHY 



*ige Of Nutr.tk>i inve 



COMPOSITION OF FOOD MATERIALS. 



fuci Value 



"rotir> F Carbonvdratts AtfT Walt. / Sq.ln. Equal 



^^> 1000 CfllorUa 



SHELLED BEAN, FRESH NAVY BEAN, DRY. 



Fat:0.6 



Water 58.9 



Protein: 22.5 



Carbohydrates:29.l 

 Protein:** Jgt_^- Ash:? Carbohydrates 59.6 



FUEL 



720CALOPIESPER POUND I560L10I(S PER POUND 



STRING BEAN, GREEN. 



^Carbohydrates: 7.4 ~~%~'<& A > h:0 ' 8 



Jat 0.3 



"Protein:2.3 

 FUEL VALUE: 



Water:89.2 



I90cALOrE5 PER POUND 



CORN, GREEN. 



EDIBLE PORTION 



Water: 75.4 - Protein 3. 1- 



Carbohydrates. 19.7 



U.S. Department of Aqficutturc 



Wir of (ipe*im(n( Sutions 



A.C. True: Off dor 



C. F. UNGWORTHY 



Eipert In Change of Nutrition Investig 



COMPOSITION OF FOOD MATERIALS. 



Ca-bo^rates M Wa,e, mTtSftSXt 



WHITE BREAD WHOLE WH EAT BREAD 



Water: 35.3 Water: 38 .4 

 Protein: 9.2 Proteitv.9.7 



FUEL VALUE: 



Carbo Carbo 



hydrates 53 I hydrates:49.7 



OAT 

 BREAKFAST FOOD 



FufL VALUE; 



IISOCALORIIS 

 PER POUND 



Protem: 2. 8 ] 



TOASTED BREAD 



Fat:0.5 



Carbohydrates- 11.5 



CORN BREAD 



FUEL I I 280cALORifS 



*LL/E J_ I PEP. POUND 



Water: 24.0 Water:38.9 

 Protein: 1 1 .5 Protein: 7 9' 



Carbo Carbo- 



hydrates: 61 .2 hydrates:*63 



MACARONI 



COOKED 



: at:l.5 Protein:3.0 _^-V' 



FUEL VALUE: 



Pf ft POUND 



Ash: 1 .3 



Carbo 



Fun ") 

 hydrates: 15.8 MLUf! 1 



U. S. Department of Agriculture Prepared 6, 



Orfice of Eiperiwient Stations C. F. LANGWOUTMY 



A. C. True: Director fipert 11 Charge ol "lutr.tlon lr.vestit 



COMPOSITION OF FOOD MATERIALS. 



rmn n i t^r~i ^m ^, F - I 



p, oteln ,.. r..^.*..* ^,... H'.Sq In Equals 



U 5 Department ol Agriculture Prepared by 



Office of f iperiment Stations C F UNWORTHY 



A. C. True: Director I ipert in Charoe of Nutrition Investigations 



COMPOSITION OF FOOD MATERIALS. 



Protein Fat Carbohydrate! *ih Water 



1000 Calories 



MOLASSES 



Carbohydrates 100-0 



Proteln:2.4 



Carbohydrates 693 



FUEL VALUE 



STICK CANDY 



'810 CALOPIES ^Carbohydrates: 96. 5 



Water: 3.0 



FuEL VALUE; 



MAPLE SUGAR 1745 CALOS.ES 



PER POUND 



PEP POUND 



Ash:0.5 



HONEY 



-Water: |6.3 Water: 18.2 

 Protein:0.4 



Carbo- Carbo ^ 



hydrates:82.8 hydrates:8l.2 



PUEL VALUE: 



Ash 0.2 



1500 



C4L08>ESf>ER POUND 



1475 CALOtlfSPEK POUMO 



Foods of plant origin. Select 5 foods containing a high percentage of protein, 

 5 with a high percentage of carbohydrates, 5 with a high percentage of water. 

 Do vegetable foods contain much fat ? Which of the above-mentioned foods 

 have the highest burning value? 



