26 BULLETIN 471, U. S. DEPARTMENT OF AGRICULTURE. 
in mining districts, and in such sections as Alaska and Hawaii, where 
the egg production was very small as compared with the popula- 
tion and most of the eggs were shipped from a great distance. 
The growing importance of eggs is also shown by the growth of 
the industry. The United States formerly imported a large number 
of eggs and exported very few. The ratio has changed within recent 
years, and now the exports largely exceed the imports as the follow- 
ing figures indicate. In 1890 the total number of eggs exported was 
381,000 dozen, worth $59,000. In the 12 months ended June, 1915, 
is was 20,784,424 dozen, worth $5,003,764. In 1890 this country im- 
ported 15,000,000 dozen eggs, which were valued at $2,000,000, and 
in 1915 only about 3,046,631 dozen, valued at about $438,760. 
Eggs are used in nearly every household almost every day in one 
form or another and in varying amounts. From the results of 
numerous dietary studies it has appeared that on an average eggs 
furnish 3 per cent of the total food, 5.9 per cent of the total protein, 
and 4.3 per cent of the total fat used per man per clay. For com- 
parison it may be noted that cheese furnishes 0.4 per cent of the 
total food, 1.6 per cent of the total protein, and 1.6 per cent of the 
total fat, while milk and cream together furnish 19.9 per cent of 
the total food, 10.5 per cent of the total protein, and 10.7 per cent of 
the total fat, in addition to some carbohydrates (which eggs and 
cheese do not supply in appreciable quantities), and veal and beef 
together were found to furnish 10.3 per cent of the total food, 24.6 
per cent of the total protein, and 19.5 per cent of the total fat. 
The amount of nutritive material which a given quantity of eggs 
will furnish at any stated price per dozen may be readily calculated. 
When eggs are 25 cents per dozen, 10 cents expended for them will 
furnish 0.60 pound of total food material containing 0.08 pound of 
protein and 0.05 pound of fat, the whole having a fuel value of 380 
calories. At 35 cents per dozen, 10 cents will procure 0.43 pound of 
total food material, containing 0.06 pound of protein and 0.04 pound 
of fat, and furnish 275 calories of energy. At 45 cents per dozen. 
10 cents' worth of eggs will furnish 0.33 pound of total food material, 
supplying 0.04 pound of protein. 0.03 pound of fat. and 210 calories. 
Ten cents expended for beef at 16 cents per pound will furnish 0.63 
pound of total food material, containing 0.12 pound of protein and 
0.08 pound of fat and supplying 560 calories. Expended for beef 
sirloin at 30 cents per pound, 10 cents will furnish 0.33 pound of total 
food material, containing 0.05 pound of protein and 0.06 pound of 
fat and supplying 345 calories. If wheat bread is purchased at 5 
cents per pound, 10 cents will pay for 2 pounds of total food mate- 
rial, containing 0.18 pound of protein. 0.03 pound of fat. ami 1.06 
pounds of carbohydrates, and yielding 2.430 calories. 
