1032 



SUCCESSFUL FARMING 



Table II (Continued). 



Fond Materials 

 (Purchased) . 



Calories per Pound. 



Protein. 



Fat. 



Carbo- 

 hydrate. 



Total. 



IV. Vegetables. 



(a) Fresh: 



Beans, string 



Beets 



Cabbage 



Corn, green 



Lettuce 



Onions 



Peas 



Potatoes 



Spinach 



(b) Dried: 



Beans 



Peas 



V. Vegetable Products 



Molasses 



Olive oil 



Sugar 



38 

 23 

 25 

 23 



18 

 25 

 65 

 32 



38 



409 

 446 



43 



10 

 3 

 8 



15 

 8 



10 

 8 

 3 



10 



72 

 41 



4082 



125 

 140 



86 

 140 



46 

 161 

 177 

 267 



58 



1082 

 1126 



1258 

 1S16 



173 

 166 

 119 

 178 

 72 

 196 

 250 

 302 

 106 



1563 

 1613 



1301 

 4082 

 1816 



with its 3487 calories per pound. In general, the foods containing notable 

 quantities of fat are the richest in fuel value. This has long been known in a 

 practical way. 



It is interesting to note that although cheese, the richest protein food 

 material of the list, yields 470 calories from its protein per pound, that dried 

 peas and beans are close seconds, with 408 and 446 calories per pound respec- 

 tively. Fully one-quarter the total fuel value of cheese, peas and beans is 

 due to protein. 



Note that, exclusive of breads, the cereal products yield 1600 to 1800 

 calories per pound ; breads are much less because of the proportion of water 

 used in making them. 



While the fuel value per pound of fresh fruits and fresh vegetables 

 is not high, their fuel value when dried is much increased, 1100 to 1600 

 calories per pound. 



The first and last columns of Table II are of particular interest to the 

 housekeeper. This is because she wishes primarily to know how many 

 calories a pound of a given food material will yield the body ; and second- 

 arily, because she wishes to know how many of these calories are due to 

 protein. 



Amount of Food Needed for Twenty-four Hours. — It has already been 

 pointed out that the quantity of food needed by the body per twenty-four 

 hours is in direct proportion to the amount of its physical exertion per 

 twenty-four hours. This amount of food needed is measured in calories 



