14 



THE BOOK OF BUTTER 



FOOD VALUE OF BUTTER 



The food value of butter depends on a number of factors, 

 such as the individuality or the age of the consumer, 

 as in cases of children or adults, and the general 

 quality of the product which may affect the appetizing 

 properties, and the like. In terms of calories, which is 

 the best measures of the food value of butter, one ounce 

 contains 208 calories of heat.^ 



11. Comparative prices of butter and other foods. — 

 From the monetary viewpoint, the price of butter and the 

 prices of other foods must be considered in food value of 

 butter. The following table shows the comparative value of 

 different foods when the basis of comparison is the heat unit : 



Table VII — Cost and Food Value of Various Foods ^ 



Cents 



PER 



Pound 



Heat Units 

 PER Pound 



Cost per 

 1000 Units 

 IN Cents 



Tenderloin steak 



Corned beef . . 



Fresh lean veal . 



Roast leg lamb . 



Smoked ham (52.3 per cent fat) 



Chicken (fricasseed) 



HaMbut steak 



Bluefish . . 



Boiled eggs . 



Wheat bread . . 



Oatmeal . . . 



Whole wheat flour 



28 



15 



25 



22 



22 



22 



20 



18 



20 

 5 



4.5 

 4.5 



1300 



1395 



730 



900 



2485 



855 



565 



670 



765 



1395 



1860 



1675 



21.5 



10.7 



34.2 



24.4 



8.1 



25.7 



35.2 



27.0 



26.1 



3.7 



2.4 



2.6 



' Hutchinson, Robert, Food and the Principles of Dietetics, 

 p. 504, 1909. 



2 Troy, H. C, Composition, Food Value, and Methods of 

 Paying for Milk, The Cornell Countryman, Vol. 13, No. 8, p. 656, 

 1916. , 



