PROBLEM 173 



199 



Comparative Nutritive Values and Prices of Food Materials 



Continued 



Beef — Continued 



Porterhouse roast .... 



Rib roast 



Bottom round 



Plate (corned beef) . . . 

 Shank (soup beef) .... 



Veal 



Cutlets 



Loin and rib 



Leg 



Breast 



Neck (stew veal) .... 

 Knuckle or shank (veal broth) 



Mutton and Lamb 



Loin 



Leg 



Shoulder 



Neck (stew lamb) .... 



Pork 



Ham, fresh 



Ham, smoked 



Shoulder, fresh 



Shoulder, smoked .... 



Ribs and loins 



Fat salt pork 



Bacon 



Poultry 



Turkey 



Chicken 



Sea Foods 



Bluefish 



Cod, fresh 



Cod, salted 



Halibut, fresh 



Halibut, smoked .... 



Mackerel, fresh 



Mackerel, salt 



Salmon, canned 



Pkice 



PER 

 POCND 



IN Cents 



30 

 2o 

 20 

 10 

 12 



30 

 26 

 25 

 22 

 20 

 15 



30 

 23 

 20 

 16 



23 

 23 

 18 

 18 

 24 

 16 



32 

 24 



14 

 15 

 16 

 20 

 25 

 12 

 15 

 25 



Ten Cents will 

 purchabe 



Protein 

 in lbs. 



Fat and 

 Carbo. 



En E HOY 



Calories 



.0.54 



.().■)() 

 .()S2 



.i:w 



.107 



.060 

 .065 

 .063 

 .098 

 .080 

 .138 



.046 



.()()5 

 .060 

 .18,3 



.067 

 .062 

 .067 

 .078 

 .056 

 .012 

 .042 



.052 

 .058 



.072 

 .112 

 .110 

 .072 

 .07S 

 .00«i 

 .100 

 .088 



:i50 

 470 

 300 

 1200 

 455 



170 

 270 

 215 

 290 

 255 

 395 



490 

 390 

 370 



1480 



670 

 730 



820 



7(>0 



()35 



2'295 



1265 



340 

 325 



ir>o 



224 

 2(X) 

 240 

 380 

 305 

 688 

 370 



