FOODS AND DIETARIES 



279 



U.S. OtpittmenX of AgricuHure 



Office ol Etpntfneni Sution» 



A.C. true 0>rectoi 



Prepartd b7 



C.r. lAH&WOHTHY 

 I ipe't in Chifgt of Nutntron imesbqiiioos 



COMPOSITION OF FOOD MATERIALS. 



ES3 



' (000 Ciiorm 



SALT COD 



H|Water:5J5, 



OYSTER 



Water86 9 



400 CAIOBIIS 

 *f« POUPiO _ 



fatO J — 



\[^\/ Ash. 12 



bohydfa(es*3. ^ 



SMOKED HERRING 



MACKEREL 



Fat F'ih 



.Wat<rr 3* 6 



Protetn:36.4 



FuK viiuf: 



1305 CALOHiEi 



Ash: 1 3.2' 



230 WLOOiti 



6?0 (jilorics 



U. S. OtM^THm of Afficuriwa 

 Office of fiH^Woint $riii«ns 



CF.UifGwOfiTNT 



(lpert>nCHV9< 0> HutnMn ln«cst>^4 



COMPOSITION OF FOOD MATERIALS. 



CTiin rrn r*^ rri ^ fv..-.!- 



t>arf»'n 



^^" iOOOC«io«« 



LAMB CHOP PORK CHOP 



tO'»lf (>0«''0^ 



fjtJO-l 



'^ '5 ciiioBiej 

 PfaDOuaD 



BEEF STEAK 



CUBIC Oo«T>CN 



Wdter:6 



furi 



V*IU£ 



Ash. 4 a 



1875 wtoffics 



DRIED BEET 



Water 54 ? y.r>w^^prot».A: 



F«t:t8.5 



8iO uc<*o 

 Ptaeogae 



CF.LANGWOBTHY 



U.S-0«P"'1'"Cnt of Agriculture 



Oflit* of I «p«fimeftt S'lt'ons 



A.C ^rue: Direttor 



COMPOSITION OF FOOD MATERIALS 



Protein Fdt Cirb«hjd'«te» Ash W*ler ^^| *qqq c«ioriei 



WHOLE EGG EGG 



WHITE UDTOIK 



Protein 



'♦•8 

 fat:lO 



Ash: I 



FuFL V«LUf Of 



WHOLE 166'. 



Fof I vAiut ot vouc 



695 ulorics 



Pt»P0UI*O 



CREAM CHEESE 

 Water 34 2 



I bio c«io«it5 



PIR POUND 



Futl VALUE OF wmiTE: 



c 



?45 CALOPlfS 

 PER POUND 



COTTAGE CHEESE 



Protein: 20 9 



1665 OLORICSPERPOUIIO 



495 oioditspeRPOuiio 



U.S. Oep»lm«m ;>( Agr'KuihM PrepMrd ») 



Off'Ct of Eiotfimenl Sulioii C.f . iWCwOBTMt 



A.C. Irut' Diftctoi (t^rl in D^arge ol Mulr>t«n in*t3liCJt>eas 



COMPOSITION OF FOOD MATERIALS. 



^^ fmiiii r-n E';;^m E3 ^. f-i *•'- 



P'ote-r. ft\ C«rtohydr«tw Ash Vat«i 



lOOO C«ion« 



VEGETABLE OILS, AS 

 OLIVE , 

 PEANUT, 

 COTTONSEED 



FatlOOO 



BACON 

 Protein;9 4^ ^Fat:6'« 



Water I&8 



Fat 81,8 



4080 C'L08>E5 PER POVID 



BUTTER 



1 ^"'° ^ ■ Vx ^Wa.enl3.0 



J090 uumri »• Pow« 

 Water II? 

 P.oleiO:4 7 



-A»h;0.3 



34?5 c-*Lo«iis pm poupo 



LARD 



Ptolein; 1.0 



3405c«jnnj PER 



♦060 oiiiiKJ "-1" ■^I'C 



Foods largely of animal origin. Compare with the previous chart with refer- 

 ence to amount of protein, carbohydrate, and fat in foods. Compare the 

 burning value of plant and animal foods. Compare the relative percentage 

 of water in both kinds of foods. 



