VITAMINS AND THEIR USES 



337 







MINERALS 



VITAMINS 







WT. 



GRAMS 



CALOR- 

 IES 



WT. 



FAT 

 GRAMS 



WT. 



CARBO. 

 GRAMS 



WT. 



PROT. 

 GRAMS 



CAL- 

 CIUM 



PHOS 



PHOR 



US 



IRON 



A 



B 



C 



D 



E 



CHEESE 































American, pale 



Vz cube 



22.8 



100 



8 



.07 



6.5 



XX 



XX 





XX 



XX 









MEATS 































Chicken meat 



1 med. slice 



55 



100 



5.57 





12.5 





X 



X 













Beef, round pot roast 



1 slice 



43 



88 



5 





13 





X 



X 













Steak, broiled club 



aWtf. , 



51 



100 



6.5 





10 





X 



X 













Lamb, chops, broiled 



1large2x2xll£ 



46 



100 



6.5 





10 





X 



X 













Pork, bacon 



4-5 small pes. 



14 



100 



9.5 





3 





X 



X 













Ham, boiled 



4%x4xV 



37 



100 



8 





7 





X 



X 





XX 









HamDurger 



2)i"diam.xl" 



56 



100 



5 





14 





X 



X 



X 



XX 









Frankfort 



%ofIink,3%"l. 



40 



100 



7.4 



.44 



7.8 





X 















MILK 































Whole 



% cup 



144.5 



100 



5.8 



7 



4.7 



XXX 



XX 





XXX 



XX 



X 



X 



X 



Malted 



2 Tbsp. 



25.7 



100 



.77 



19.71 



3.57 



XX 



XX 





X 



XX 



X 



X 



X 



PUD DINGS 































Bread pudding 



%cup 



66.8 259 



12 



8 



29 



X 



X 





X 



X 









Cup custard 



%cup 



210 



225 



9 



25 



10 



X 



X 



X 



XX 



X 







X 



SALADS 































Combination 



Xz cup 



90 



34 



.2 



6 



2 



XX 



XXX 



XX 





XX 



XX 





XX 



Fruit 



y z cup 



87 



198 



16 



11 



2 



X 





X 



XX 



XXX 



XXX 





X 



Lettuce, French 































dressing 



1 serv. 



78 



237 



25 



2 



.8 



XX 



XXX 



XXX 



X 



XX 



XXX 





XX 



Tomato and lettuce 



1 serv. 



149 



194 



19 



5 



2 



X 



XX 



X 



XXX 



XX 



XXX 





X 



Salad Dressings 































French 



2 Tbsp. 



24 



133 



15 























Mayonnaise 



1 Tbsp 



14 



100 



10 



.6 



2 





X 





X 



XX 









SOUPS 































Consomme 



1 cup 



214 



5 





.2 



1 



















Cream of clear tomato 



1 cup 



240 



269 



19 



18 



7.5 



XX 



XX 



X 



XX 



XX 



XX 



X 



X 



Split pea 



1 cup 



260 



93 



.04 



12 



10 



X 



XX 



XX 





XX 



XX 





X 



SWEETS 































Chocolaje fudge 



iJ^fxl" 



25.5 



97.8 



2.2 



19 



.5 



X 



X 



X 



XX 



X 









Jelly beans 



6^1 large 



28 



100 





24 



1 



















Nut bar 



2x3x1" 



62 



330 



14 



47 



4 



X 



X 



X 



X 



X 









Suckers 



ifc 



26 



100 





25 





















VEGETABLES 































Asparagus 



5 stalks 



112 



25 



.13 



13.82 



2.07 



X 



XX 



XX 





XXX 









String beans 



1 cup 



108 



45 



.32 



7 



2.44 



XX 



XX 



XX 



XX 



XX 



X 







Cabbage, shred'd 



1 cup 



63.3 



20 



.19 



3.55 



1.01 



XX 



X 



XXX 



X 



XX 



XXX 







Corn on cob 



1 ear 6" 



130 



100 



1 



19.5 



3 



X 



X 



X 



X 



XX 









Onions 



3 or 4 med. 



205 



100 



.62 



20.33 



3.3 



X 



X 



X 





X 



XX 







Peas, canned 



^cup 



180.5 



100 



.36 



17.73 



6.52 



X 



XX 



XX 



XX 



XX 









Potatoes, plain 



1 



120 



100 



.12 



22.09 



2.64 



X 



X 



X 



X 



XX 



X 







Tomatoes, canned 



1 3 4 



442 



100 



.88 



17.70 



5.31 



X 



XX 



X 



XX 



XX 



XXX 







Sauerkraut 



3 Tbsp. heap. 



100 



16 





3 



1 



X 



XX 



X 



X 



XX 



X 







After Tables of Food Values, A.V.Bradley, Santa Barbara State Teachers College, Santa Barbara, Calif. 



