EIGHTEENTH ANNUAL YEAR BOOK— PART V 



289 



US. Department of Agriculture 

 S^atea Relations Service 

 A.C.True : Director . . 



Prepared by 



C.FLANGWORTHY 



Chief. Office of Home Economies 



COMPOSITION OF FOOD MATERIALS. 



Prote 



Fat 



Carbohydrdtes 



Water' 



Fuel Value ""^ 

 1. Sq. In. Equals 

 1000 Calories 



LAMB CHOP 



EDIBLE PORTION , 



iter: 53.1 



Fat:28.3 



PORK CHOP 



EDIBLE PORTION 



Water:52.0 ^^ 



Protein: I6.9y,/ / ^ ^^,,_o,o^^ 



SMOKED HAM 



EDIBLE PORTION 



Water: 40. 3 , ' ~"'- - 



1475 CALORIES 

 PER POUND 



Protein: 16.1 



Fat:38.8 



•A 

 1 

 i 



-Ash:1.u 



FutL VALUE- 



1535 CALORIES 

 PER POUND 



BEEF STEAK 



EDIBLE PORTION 



1875 CALORIES 

 PER POUND 



DRIED BEEF 



EDIBLE PORTION 



Wat^61.9 



Waters 5 4. 3 /''°'^,FVotein:3p.O 

 Fai:6.6 • 



Protein: 18.6 

 -Ash: 1.0 



Fuel ^^H 109O calories 



VALUE^ ^^H PER POUND 



^~™"" ■'«i>. 



Fuel 



VALUE ■ 



^Ash:9.1 



8 1 CALORIES 

 PER POUND 



The meats, eggs and milk-products serve as the principal sources of 

 protein on the average American table. The various cuts of meats differ in 

 their protein content and their total fuel value, in proportion to the fat 

 content and the amount of bone or other refuse material that they contain. 



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