288 



IOWA DEPARTMENT OF AGRICULTITRE 



U.S. Department of Agriculture 



States Relations Service 



AC. True: Director 



Prepared by 



CriANGWORTHY 



Chief, Office of Homo Economics 



COMPOSITION OF FOOD MATERIALS. 



Prote,n Fat Carbohydr'<rte. MU Water ■ looO cS£ 



WHOLE EGG 



EGG 



WHITE AND YOLK 



WatQr.73.7 



FVotei nrH.S 

 Fat:10. 



Ash:1.( 



Full value or 



WHOLE. EGG: 



Water:86.2 



Futi 



695 CALORIES 

 PER POUND 



L VALUE OF yolk: 



1650 CALDRIE5 

 PER POUND 



Protein: 13.0 



fat:0.2 

 Ash: 0.6 

 Fuel value or white:: 



..c 



245 CALORIES 



CREAM CHEESE 



Water: 3^.2. 



R-otein:25.9 



arbo- 

 'hydrates:2.4 



COTTAGE CHEESE 



Water: 72.0 



Fuel value : 

 1005 calories per pound 



Carbo 

 hydrcftes 



FVotein: 20.9 



Fuel value: 



E 



495 CALORIES PER POUND 



A pound of cream chease containa the casein (a protein) and t,l:c fat of 

 a gallon of average milk, it is, therefore, a concentrated food. If the 

 fuel value of cheese is compared with that of meats (See the following 

 illustration), it will bo ceen that the cream cheese possesses greater fuel 

 value than the average cuts. It will also be seen that the protein content 

 of the cheese is considerably greater than that of meat. 



