Nutritive Values of Foods in Shares^ 



FOOD 



Cereals 



White bread (see p. 125j. 

 Whole-wheat bread . . . 

 Rolled oats, cooked . . . 

 Shredded wheat . . . . 



Mill^ and Cheese 



American cheese .... 



Cottage cheese 



Whole milk, pasteurized . 



Fruits and Vegetables 



Apples 



Bananas 



Lima beans, fresh, steamed 

 Carrots, fresh, steamed 



Lettuce 



Oranges 



Peas, fresh, steamed . . . 

 Potatoes, white .... 

 Raisins, seedless .... 

 Spinach, chopped, steamed 

 Tomatoes, fresh .... 



Fats 



Butter 



Oleomargarine with vita- 

 min \ added 



Lard 



Salad oil, corn, cottonseed, 

 olive 



Sugars 



Brown sugar . . 

 Granulated sugar 

 Loaf sugar . . . 

 Maple sirup . . 



Meats and Eggs 



Beef, round . , . 



Eggs 



Fish, mackerel . . 

 Liver, fried . . . 

 Pork chop, broiled 



MEASURE 



2 slices 

 Ig slices 

 I cup 

 1 bi.scuit 



Ig-in. cube 

 5 tbsp 

 I cup 



1 large 



1 medium 

 icup 



I§ cups 



2 large heads. 

 1 large 



I cup 

 1 medium 

 2i tbsp 

 2| cups 



3 medium 



1 tbsp 



1 tbsp 

 1 tbsp 



1 tbsp 



3 tbsp 

 2 tbsp 



4 pieces 

 \h tbsp 



avg servmg 



1 large 

 avg serving 

 avg serving 



2 chop 



RIBO- 

 FLAVIN 

 (G) 



0.4 

 0.4 

 0.3 



1.3 

 3.0 



?>.7 



0.5 

 0.7 

 2.3 

 2.2 



11.0 

 0.4 

 2.4 

 0.8 

 0.5 



16.0 

 2.7 



1.5 



2.7 



5.4 



19.1 



0.8 



+Vitamin is present. —Not present in appreciable amounts. *Calcium not available. 



^Adapted from Clara Mae Taylor, Food Values in Shares and Weights, 1942, pp. 8-41. By 

 permission of The Macmillan Company, publishers. 



131 



