COMPOSITION OF FOODS 



127 



COMPOSITION OF FOOD MATERIALS. 



I E<pe'irr,<ni Srstio 



C. F. UNGWORTH 

 Coert in Charge ol Nulrilion li 



COMPOSITION OrrOOD MATERIALS. 



r?rn mm ^m tsm, p-^vai.e 



^^■l^gSq n Equa 

 l^" lOOOCdlorij 



PORK CHOP 



.Bj.lmcot Of Aqriculure Repsrtd b, 



e of I ipenmenl Stations C. F. UNGWORTHY 



A. C. True: Oiieuor Expert ,o Chjrge of Nutrition Invcstigall 



COMPOSITION OF FOOD MATERIALS 



^S. Oepjrtment of Agriculture Prepared b) 



Ollrce of itptnment Stations C,F. LAMGW0R7HY 



A.C. True: Director Enpert fn Charge of Nutrition lni/esti( 



COMPOSITION OF FOOD MATERIALS. 



4080 UL01IE3 P(» 



Foods largely of animal origin. Compare with the previous chart with reference 

 to amount of protein, carbohydrate, and fat in foods. Compare the burning value of 

 plant and animal foods. Compare the relative percentage of water in both kinds 

 of foods. Are vitamins as abundant as in plant foods? 



