Table 56. — Comparative cost of total nutrients and energy in dif- 

 ferent food materials at average prices 



Kind of Pood Material 



Fresh Frmts: 



Apples 



Apricots 



Bananas 



Canteloupes 



Cherries 



Figs 



Grapes 



Lemons 



Limes 



Nectarines 



Oranges 



Olives 



Peaches 



Pears 



Persimmons 



Pineapples 



Plums 



Prunes 



Pomelos 



Pomegranates 



Watermelons 



Dried Fruits: 



Apples 



Apricots 



Citron 



Currants 



Dates 



Figs 



Pears 



Peaches 



Prunes.... 



Raisins 



Jams, Preserves, etc. 



Apple 



Apple sauce 



Apricot sauce 



Currant 



Cherry..: 



Currant and raspberry 



Blackberry . .' 



Cts. 



li 



3 



7 



3i 



4 



7 



4 



8 

 6 



10 



4 



3 

 10 



4 

 3 

 3 

 S 

 10 



li 



12 

 10 



3 



10 

 10 



IS 

 12 



IS 

 10 

 10 



16 

 16 

 16 

 16 

 16 

 16 

 16 



Dollars 



5.00 

 3.00 



8.7s 

 11.67 



4-45 



4.67 



4.00 



10.00 



3S7 



13-33 



10.00 



4.90 



8.00 



6.00 



g.62 



9.76 



3-33 

 4.29 



8.33 

 6.66 



7-5° 



7-5° 

 2.13 

 6.00 



4-17 

 S.26 



35° 

 4.28 

 3.06 

 S-S6 

 4-3S 



9 1 -43 

 53-33 

 8.42 

 16.00 

 32.00 

 26.66 



Cents 



7-30 

 11.8 



23-3 

 38.9 

 II. 6 

 18.4 

 II. 9 



48.3 



17.2 



28 



3S 



13 



2S 



II 



34-3 

 3-8 

 8.1 



9-0 

 28.4 

 21.7 



25.0 



8.Q 



7-75 

 1-97 

 6.7 



6-9 

 10.2 



7-4 



10.8 



8.4 



6.9 



13.8 



40-5 

 16.0 

 11.9 

 12. 1 

 12.8 

 26.2 



Amounts fo lo Cents 



SB 



H-s 



Lbs. 



6.67 

 33 

 43 

 86 



SO 

 43 

 50 



43 

 4.00 



1-25 

 1.67 

 1. 00 

 2.50 



■33 

 .00 



■SO 

 ■33 

 ■33 

 .00 



6.67 



-83 

 1. 00 



3-33 



1. 00 



1. 00 



.67 



•83 



.67 



1. 00 



1. 00 



.62 

 .62 

 .62 

 .62 

 .62 

 .62 

 .62 



Lbs. 



.02 



-03 

 .01 

 .01 

 .02 

 .02 



■03 

 .01 



•03 

 .01 

 .01 



.02 

 .01 

 .02 

 .01 

 .01 



-03 

 .02 

 .01 

 .02 

 .01 



.01 



-OS 

 .02 

 .02 

 .02 



-03 

 .02 



■03 

 .02 

 .02 



-.14 



Fat 



Lbs. 



•03 



.02 

 .01 



-05 

 .02 



■03 



-04 



-03 



Lbs. 



.72 

 .42 

 .21 



■13 

 .40 

 .27 

 -36 

 .08 

 .24 

 .19 

 -14 

 -07 

 .19 

 .42 

 -13 

 -13 

 .64 

 -58 



-17 

 .20 

 .18 



■55 



-63 



2.60 



-74 

 -71 

 -50 

 .61 



■45 

 .62 

 .69 



-39 

 .12 



-30 

 ■ 44 

 -44 

 .42 



-43 





Cal- 

 ories 



1.467 



849 

 429 



257 

 862 



543 

 837 

 207 

 580 

 356 

 284 



737 

 398 

 866 

 292 

 263 

 1,233 

 i,n5 

 353 

 460 

 400 



1,121 

 1,290 

 S.078 

 1,495 

 1.45° 

 q88 



I.3S7 



926 



1,190 



1,445 



727 



245 

 620 

 836 

 823 

 781 

 378 



323 



