278 



FOODS AND DIETARIES 



O^ict of CwcrimtAi Stittoni 

 A.C. True- Difcctor 



9ttp«rta oj 



C. f.WAHGWORTHY 



tapert in Cha<«c 0' Nutr>t>or> Inveshjitictns 



COMPOSITION OF FOOD MATERIALS. 



■■ I I I I r~ 1 fts?! 



SHELLED BEAN, FRESH 



'jter 58.9 

 fit.0.6 



Pruu;n9.4 



lOOO Catoi 



NAVY BEAN, DRY 



Waierl?6 



bohydrite&.29.l 



. t.ojj Carbohydrates 59.6 



STRING BEAN, GREEN. 



^Csrbohydrates: 7.'t >"«? Aih'.O.B 



Water.89.? 



Wsier75.4 



l90c*i.oii(» PtnPouiiD 

 CORN, GREEN. 



tOlBLt PORTION 



P^olelr^ 3 I - 



Carbohyorales: 19.7 

 (JM -Ash;0.7 



Fat-.l.l 



U.S.Oep^rmcAi of Agriculture 



Officf o1 Ei^Mhnicnt Sulior\$ 



AC. True, director 



Prepared bj 

 C. f. imiswoaTHY 

 Eipert In Chir9e of Nulriljon Intestigitiot^s 



COMPOSITION OF FOOD MATERIALS. 



r^t Cjrbohyd'4U3 



Fuel Vatut 



b Sq.ln.EQutJf 



000 Calortvt 



P<atnr> r^t Cjfbohyd<*l« A»h Water 



WHITE BREAD WHOLE WHEAT BREAD 



_Waier:35.3 Water 



^Protein: 9 2 Protein 



Carbo- Carfao 



hydrates: 63. r hydrate 



fl«i ViiuE: 



OAT 

 BREAKFAST FOOD 



Fufl WLUE: 



lieOaLomj Water-84.5 

 Protein;2.8 



TOASTED BREAD 



Ash-.O 



I t t CALOftltS 

 >C>I POUiO 



.Fat:0.5 



Carbohydrates' 11.5 



CORN BREAD 



FufL 



280cALORr£S 



PER POUND 



Water: ?4.0 Waler:38.9 

 Proteiri: 11.5 Protein: 7 9 



_arbo- Carbo- — ' \----:y---''.':'-l Ash: 



(hydrate3:6l.2 hydrate5:*63 \sizzZ^z^z&^ i 2 



Fut^rjLut: MACARONI Futi_«u,E, 



^^^H COOKED 



1^1 Fat. 1.6^ Proteln:3.0 

 t380c4LO»'ES 



PfBPOWO ^ ■ 



Ash: 1.3;^ '" 

 .•^ F, 



-Water-78.4 



1 1 75cj»L0B(ia 



PfR POUIO 



Carbo' 

 hydrates: 15.8 



VALUE 



c 



400uu)Bies 

 peopouHt} 



U. J. tk^A'tmeol o' AfliScwHwie Prepared br 



OH.ce ot (*p**imefil StJl'Ofti C. F. LJltGWORTHY 



K C. True: C^'eetc Cipct in Charqe ol Mutritior^ Investiqatiom 



COMPOSITION OF FOOD MATERIALS 



^^ rniTmiii rm ^^ ^a 



Prott-n Fat Carbohydrate AiK Water 



^tSq In Equals 

 1000 Calone: 



ONION 



Carbohydrates:9 9- 

 -Water 83 Fuji „ius, 



Prole!n:1.6 

 F8t.0.5 

 arboKydrates;l3.5 



«!.hl4 



PARSNIP 



Water945 



Carbohydrates: I3 4 ^Waier:78 3 



FueiMLUf: Protein: 1.1 



I J Carbohydrates: 3.4 



37j caLoails Pfer>ouaO A^:|.0 



li. S. Department ot Agriculture 

 Oftite ot f xpetiment Stations 

 A. C. True; Director 



Prepared by 



C. F.UUIGWOSIMY 



I spert in Cturge ot Notrrtion InvestlgatioBS 



COMPOSITION OF FOOD MATERIALS. 



F'at Carbohydrate) Ash 



JCarboh^drates lOO-O 



■ Cual Value 

 '^fcSq lr>.Equdlj 

 1000 Calpnas 



MOLASSES 



Prote;n:2.4 



Water:2J.I 



Carbohydrates 693 



STICK CANDY 



1810 CAtooits ^ Carbohydrates: % 5 



FufL vAiuC: 



I300CAL0HIES 



PfRPOUIP 



Watet:3.0 



MAPLE SUGAR 



FOEL VaiuE: 



1745 aLoitiES 



PEH POUND 



Ash: 0.5 



HONEY 



Ash:0.9^ 



-Water:|6.3 Water:l8.2- 

 Protein:0. 



Carbo- ■ Carbo.- 



hydrates:82.8 hydrates.! 



1500 



(JLORICSPCOPOUIID 



F uel v*lu E: 

 1475 c«io«iESPfPPoun& 



Ash- 0.2 



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? 



