AGRICULTURAL CHEMISTRY 



nutrients which a given sum of money will procure in 

 each case. The principle is the same as in the compari- 

 son of cost and value of animal foods, Section 483. 



In making comparisons, preference cannot be given to 

 any single nutrient. In general, however, foods which 

 supply the largest amount of protein for a given sum of 

 money are cheapest and most economical provided there 

 is no great difference in the amounts of fat and carbohy- 

 drates. When there is but little difference in protein 

 content, preference should be given to foods yielding the 

 largest number of calories. 



In order to calculate the nutrients which can be pro- 

 cured for a given sum of money, first determine the 

 pounds of food, then multiply the weight by the percent- 

 age composition, using the figures in the tables. 



When round steak is 15 cents per pound and milk 5 

 cents per quart, the amounts of nutrients which can be 

 purchased for 15 cents are as follows : 



15 cents will buy 



Carbo- 



Protein. Fat. hydrates. 

 Ibs. Ib. Ib. Ib. Calories. 



Round steak i 0.18 0.12 .... 870 



Milk 6 0.21 0.24 0.30 1950 



Three quarts of milk or six pounds contain 0.03 pound 

 more protein and 0.12 pound more fat and yield over 

 1,000 calories more than a pound of round steak costing 

 the same. Milk at 5 cents per quart should be used lib- 

 erally in the ration when steak is 15 cents or more per 

 pound. It does not follow that meat should be entirely 

 excluded from the ration in favor of milk but the 



