336 HOW DOES MAN DETERMINE THE VALUE OF FOOD? 





MINERALS 



VITAMINS 







WT. 



GRAMS 



CALOR- 

 IES 



WT. 

 FAT 



GRAMS 



WT. 



CARBO. 

 GRAMS 



WT. 

 PROT. 

 GRANS 



CAL- 

 CI4JW 



PHOS 

 PHOR- 



us 



IRON' 



A 



B 



c 



D 



E 



BEVERAGES 































Cocoa 



1 cup 



255 



240 



12 



24 



9.5 



XXX 



XXX 



X 



XXX 



XX 



X 







Grape Juice 



1 cup 



199 200 





50 





X 



X 



XX 



XX 



XX 



XX 







Orange Juice 



1 cup 



232 100 





25 









X 



XXX 



XX 



XXX 







BREADS 































Coffee cake 



££f 



117 



333 



12.08 



43 



8 





X 





X 



X 









Muffins, graham 



1 large 



78 



200 



3.5 



35 



6.5 



X 



XX 



X 



X 



X 









Waffles, plain 



1 6"diam. 



26.7 100 



4 



12.5 



3.5 



X 



X 





X 



X 









Rolls, French 



1 roll u |r „ 



36.81100 



1 



20 



3 





X 





X 



X 









Ham sandwich 



1 slice 2x4x| 



39 200 



14 



13.7 



5 





X 



X 





X 









Lettuce and tomato 































sandwich 



1 slice 2x4x| 59 



108 



6 



11 



2 



X 



X 



X 



XX X 









CAKE 































Gingerbread 



1x1^x2* 



31 



100 



2 



18 



2 



X 



X 



X 





X 









White 



1^x2x1" 



42 



135 



5 



16 



3 



X 



X 





X 











CEREALS 































Farina * 



% cup 



170 



100 



.5 



21 



3 





X 





X 



XX 









Oats, rolled * 



1 cup 



280.5 



100 



1.83 



16.67 



4.2 



X 



XX 



X 



X 



XX 







X 



Wheat, shredded 



1 bis. 



27.4 



100 



.49 20.59 



3.51 



X 



XX 



X 



X 



XX 







X 



CRACKERS 































Saltines 



6 



23 



93 



3 



15 



2.4 



















Uneedas 



4 



28.4 



105 



2.3 19 



2.5 



















FATS 































Butter 



1 Tbsp. 



13 



100 



11 





.13 









XXX 



X 





X 



X 



Olive Oil 



1 Tbsp. 



11.11 



100 



11.11 























FRUITS 































Apple § 



1 



212 



100 



.64 



23 



.64 







X 



X 



X 



XX 







Canteloupe § 



1 4Ji' r diam. 



510 



100 





24 



1.5 







XX 



XX 



XX 



X 







Figs, dried 



iH. large 



31 



100 





24 



1.4 



X 





XX 





X 



X 







Oranges § 



1 large 



268 



100 



.3 



23 



1.61 



X 





XX 



X 



XX 



XXX 







Peaches, fresh § 



3 med. 



290 



100 



,3 



23 



1.5 



X 



X 



X 







XX 







Prunes, stewed 



2&2T. juice 



60 



100 





24 



.5 



X 





X 





XX 









NUTS 































Brazil nuts 



2 nuts 



15.51100 



9.5 



1 



2.5 









XX 









Peanuts, sh'l'd 





























single nuts 



20-24 



18.2;100 



7 



4.5 



4.69 



X 



X 



X 



XX 



XX 









PIES 































Apple 



*t\ arc 



136 



300 



13.3 



42 



2.25 



X 







X 



X 









Custard 



4 arc 



118 



200 



7.2 



29.5 



4.5 



X 



X 





XX 



XX 









Lemon meringue 



3"arc 



85 



450 



13.5 



76 



5.8 





X 







X 









Raisin 



4^'arc 



85 



256 



9 



52 



2.25 



X 



X 



X 



X 



X 









EGGS 































Plain 



\H 



67.5 



100 



7.09 





9.05 



X 



X 



X 



XXX XXX 



X 



X 



X 



FISH 































Creamed codfish 



y 2 cup 



60 



100 



5 



5.5 



8 



X 



X 



X 



XXX 



XX 



XXX 







Mackerel, broiled 



4x2x1# 



62 



100 



5 





14 



X 



X 



X 













Salmon, canned 



li cup 



52 



100 



6 





11 



X 



X 



X 



XX 



X 











* Cooked 



§ As purchased 



