Chapter XVI: Comparative Cost and Value of Foods

241. Cost and Nutrient Content of Foods.--The market price and the nutritive value of foods are often at variance, as those which cost the most frequently contain the least nutrients.[75] It is difficult to make absolute comparisons as to the nutritive value of foods at different prices, because they differ not only in the amounts, but also in the kinds of nutrients. While it is not possible to express definitely the value of one food in terms of another, approximate comparisons may be made as to the amounts of nutrients that can be secured for a given sum of money when foods are at different prices, and tables have been prepared making such comparisons.

(From Office of Experiment Stations Bulletin.)]

242. Nutrients Procurable for a Given Sum.[7]--To ascertain the nutrients procurable for a given sum first determine the amount in pounds that can be obtained, say, for ten cents, and then multiply by the percentages of fat, protein, carbohydrates, and calories in the food. The results are the amounts, in pounds, of nutrients procurable for that sum of money. For example: if milk is 5 cents per quart, two quarts or approximately four pounds, can be procured for 10 cents. If the milk contains fat, 4 per cent, protein, 3.3 per cent, carbohydrates, 5 per cent, and fuel value, 310 calories per pound, multiplying each of these by 4 gives the nutrients and fuel value in four pounds, or 10 cents worth of milk, as follows:

Protein 0.13 lb.
Fat 0.16 lb.
Carbohydrates 0.2 lb.
Calories 1240

If it is desired to compare milk at 5 cents per quart with round steak at 15 cents per pound, 10 cents will procure 0.66, or two thirds of a pound of round steak containing on an average (edible portion) 19 per cent protein, 12.8 per cent fat, and yielding 890 calories per pound. If 10 per cent is refuse, there is edible about 0.6 of a pound. The amounts of nutrients in the 0.6 of a pound of steak, edible portion, or 0.66 lb. as purchased would be:

Protein 0.11 lb.
Fat 0.08 lb.
Calories 534

It is to be observed that from the 10 cents' worth of milk a little more protein, 0.08 of a pound more fat, and nearly two and one half times as many calories can be secured as from the 10 cents' worth of meat. This is due to the carbohydrates and the larger amount of fat which the milk contains. At these prices, milk should be used liberally in the dietary, as it furnishes more of all the nutrients than does meat. It would not be advisable to exclude meat entirely from the ration, but milk at 5 cents per quart is cheaper food than meat at 15 cents per pound. In making comparisons, preference cannot always be given to one food because of its containing more of any particular nutrient, for often there are other factors that influence the value.

243. Comparing Foods as to Nutritive Value.--In general, preference should be given to foods which supply the most protein, provided the differences between the carbohydrates and fats are not large. When the protein content of two foods is nearly the same, but the fats and carbohydrates differ materially, the preference may safely be given to the food which supplies the larger amount of total nutrients. A pound of protein in a ration is more valuable than a pound of either fat or carbohydrates, although it is not possible to establish an absolute scale as to the comparative value of these nutrients, because they serve different functional purposes in the body. It is sometimes necessary to use small amounts of foods rich in protein in order to secure a balanced ration; excessive use of protein, however, is not economical, as that which is not needed for functional purposes is converted into heat and energy which could be supplied as well by the carbohydrates, and they are less expensive nutrients.

(From Office of Experiment Stations Bulletin.)]

TEN CENTS WILL PURCHASE: (From Farmer's Bulletin No. 142, U. S. Dept. of Agr.)

=============================================================================
| | TOTAL | | | |
| | WEIGHT | | | |
KIND OF FOOD | PRICE | OF FOOD | | | CAR- |
MATERIAL | PER | MATE- |PROTEIN | FAT | BOHY- | ENERGY
| POUND | RIAL | | | DRATES |
------------------------+-------+---------+--------+-------+---------+-------
| Cents | Pounds | Pound | Pound | Pounds |Calories
Beef, sirloin | 25 | 0.40 | 0.06 | 0.06 | -- | 410
Do. | 20 | 0.50 | 0.08 | 0.08 | -- | 515
Do. | 15 | 0.67 | 0.10 | 0.11 | -- | 685
Beef, round | 16 | 0.63 | 0.11 | 0.08 | -- | 560
Do. | 14 | 0.71 | 0.13 | 0.09 | -- | 630
Do. | 12 | 0.83 | 0.15 | 0.10 | -- | 740
Beef, shoulder clod | 12 | 0.83 | 0.13 | 0.08 | -- | 595
Do. | 9 | 1.11 | 0.18 | 0.10 | -- | 795
Beef, stew meat | 5 | 2.00 | 0.29 | 0.23 | -- | 1530
Beef, dried, chipped | 25 | 0.40 | 0.10 | 0.03 | -- | 315
Mutton chops, loin | 16 | 0.63 | 0.08 | 0.17 | -- | 890
Mutton, leg | 20 | 0.50 | 0.07 | 0.07 | -- | 445
Do. | 16 | 0.63 | 0.09 | 0.09 | -- | 560
Roast pork, loin | 12 | 0.83 | 0.11 | 0.19 | -- | 1035
Pork, smoked ham | 22 | 0.45 | 0.06 | 0.14 | -- | 735
Do. | 18 | 0.56 | 0.08 | 0.18 | -- | 915
Pork, fat salt | 12 | 0.83 | 0.02 | 0.68 | -- | 2950
Codfish, dressed, fresh | 10 | 1.00 | 0.11 | -- | -- | 220
Halibut, fresh | 18 | 0.56 | 0.08 | 0.02 | -- | 265
Cod, salt | 7 | 1.43 | 0.22 | 0.01 | -- | 465
Mackerel, salt, dressed | 10 | 1.00 | 0.13 | 0.20 | -- | 1135
Salmon, canned | 12 | 0.83 | 0.18 | 0.10 | -- | 760
Oysters, solids, | | | | | |
50 cents per quart | 25 | 0.40 | 0.02 | -- | 0.01 | 90
35 cents per quart | 18 | 0.56 | 0.03 | 0.01 | 0.02 | 125
Lobster, canned | 18 | 0.56 | 0.10 | 0.01 | -- | 225
Butter | 20 | 0.50 | 0.01 | 0.40 | -- | 1705
Do. | 25 | 0.40 | -- | 0.32 | -- | 1365
Do. | 30 | 0.33 | -- | 0.27 | -- | 1125
Eggs, 36 cents per dozen| 24 | 0.42 | 0.05 | 0.04 | -- | 260
Eggs, 24 cents per dozen| 16 | 0.63 | 0.07 | 0.06 | -- | 385
Eggs, 12 cents per dozen| 8 | 1.25 | 0.14 | 0.11 | -- | 770
Cheese | 16 | 0.63 | 0.16 | 0.20 | 0.02 | 1185
Milk, 7 cents per quart | 3-1/2 | 2.85 | 0.09 | 0.11 | 0.14 | 885
Milk, 6 cents per quart | 3 | 3.33 | 0.11 | 0.13 | 0.17 | 1030
Wheat flour | 3 | 3.33 | 0.32 | 0.03 | 2.45 | 5440
Do. | 2-1/2 | 4.00 | 0.39 | 0.04 | 2.94 | 6540
Corn meal, granular | 2-1/2 | 4.00 | 0.31 | 0.07 | 2.96 | 6540
Wheat breakfast food | 7-1/2 | 1.33 | 0.13 | 0.02 | 0.98 | 2235
Oat breakfast food | 7-1/2 | 1.33 | 0.19 | 0.09 | 0.86 | 2395
Oatmeal | 4 | 2.50 | 0.34 | 0.16 | 1.66 | 4500
Rice | 8 | 1.25 | 0.08 | -- | 0.97 | 2025
Wheat bread | 6 | 1.67 | 0.13 | 0.02 | 0.87 | 2000
Do. | 5 | 2.00 | 0.16 | 0.02 | 1.04 | 2400
Do. | 4 | 2.50 | 0.20 | 0.03 | 1.30 | 3000
Rye bread | 5 | 2.00 | 0.15 | 0.01 | 1.04 | 2340
Beans, white, dried | 5 | 2.00 | 0.35 | 0.03 | 1.16 | 3040
Cabbage | 2-1/2 | 4.00 | 0.05 | 0.01 | 0.18 | 460
Celery | 5 | 2.00 | 0.02 | -- | 0.05 | 130
Corn, canned | 10 | 1.00 | 0.02 | 0.01 | 0.18 | 430
Potatoes, | | | | | |
90 cents per bushel | 1-1/2| 6.67 | 0.10 | 0.01 | 0.93 | 1970
60 cents per bushel | 1 | 10.00 | 0.15 | 0.01 | 1.40 | 2950
45 cents per bushel | 3/4 | 13.33 | 0.20 | 0.01 | 1.87 | 3935
Turnips | 1 | 10.00 | 0.08 | 0.01 | 0.54 | 1200
Apples | 1-1/2| 6.67 | 0.02 | 0.02 | 0.65 | 1270
Bananas | 7 | 1.43 | 0.01 | 0.01 | 0.18 | 370
Oranges | 6 | 1.67 | 0.01 | -- | 0.13 | 250
Strawberries | 7 | 1.43 | .01 | 0.01 | 0.09 | 215
Sugar | 6 | 1.67 | -- | -- | 1.67 | 2920
=============================================================================

It is to be noted in the table that, ordinarily, for the same amount of money the most nutrients can be obtained in the form of milk, cheese, sugar, and beans, corn meal, wheat flour, oatmeal, and cereals in bulk. While meats supply protein liberally, they fail to furnish carbohydrates as the vegetables. As discussed in the chapter on Dietary Studies of Families, unnecessarily expensive foods are often used, resulting either in lack of nutrients or unbalanced rations.

EXAMPLES

1. Compute the calories and the amounts of protein, fat, and carbohydrates that can be procured for 25 cents in cheese selling for 18 cents per pound; how do these compare with the nutrients in eggs at 20 cents per dozen?

2. Which food furnishes the larger amount of nutrients, potatoes at 50 cents per bushel or flour at $6 per barrel?

3. How do beans at 10 cents per quart compare in nutritive value with beef at 15 Cents per pound?

4. How does salt codfish at 10 cents per pound compare in nutritive value with lamb chops at 15 cents per pound?

5. Compare in nutritive value cream at 25 cents per quart with butter at 30 cents per pound.

6. Calculate the composition and nutritive value of a cake made of sugar, 8 oz.; butter, 4 oz.; eggs, 8 oz.; flour, 8 oz.; and milk, 4 oz.; the baked cake weighs one and three fourths pounds.

AVERAGE COMPOSITION OF COMMON AMERICAN FOOD PRODUCTS

(From Farmer's Bulletin, No. 142, U. S. Dept. of Agr.)

=============================================================================
| | | | | | | F
| | | | | h | | u p
| R | | P | | C y | | e e
| e | W | r | | a d | | l r
| f | a | o | F | r r | A |
Food Material | u | t | t | a | b a | s | v P
(as purchased) | s | e | e | t | o t | h | a o
| e | r | i | | - e | | l u
| | | n | | s | | u n
| | | | | | | e d
------------------------------+------+------+------+------+-----+-----+------
| | | | | | | Calo-
ANIMAL FOOD | % | % | % | % | % | % | ries
| | | | | | |
Beef, fresh: | | | | | | |
Chuck ribs | 16.3 | 52.6 | 15.5 | 15.0 | -- | 0.8 | 910
Flank | 10.2 | 54.0 | 17.0 | 19.0 | -- | 0.7 | 1105
Loin | 13.3 | 52.5 | 16.1 | 17.5 | -- | 0.9 | 1025
Porterhouse steak | 12.7 | 52.4 | 19.1 | 17.9 | -- | 0.8 | 1100
Sirloin steak | 12.8 | 54.0 | 16.5 | 16.1 | -- | 0.9 | 975
Neck | 27.6 | 45.9 | 14.5 | 11.9 | -- | 0.7 | 1165
Ribs | 20.8 | 43.8 | 13.9 | 21.2 | -- | 0.7 | 1135
Rib rolls | -- | 63.9 | 19.3 | 16.7 | -- | 0.9 | 1055
Round | 7.2 | 60.7 | 19.0 | 12.8 | -- | 1.0 | 890
Rump | 20.7 | 45.0 | 13.8 | 20.2 | -- | 0.7 | 1090
Shank, fore | 36.9 | 42.9 | 12.8 | 7.3 | -- | 0.6 | 545
Shoulder and clod | 16.4 | 56.8 | 16.4 | 9.8 | -- | 0.9 | 715
Fore quarter | 18.7 | 49.1 | 14.5 | 17.5 | -- | 0.7 | 995
Hind quarter | 15.7 | 50.4 | 15.4 | 18.3 | -- | 0.7 | 1045
Beef, corned, canned, | | | | | | |
pickled, dried: | | | | | | |
Corned beef | 8.4 | 49.2 | 14.3 | 23.8 | -- | 4.6 | 1245
Tongue, pickled | 6.0 | 58.9 | 11.9 | 19.2 | -- | 4.3 | 1010
Dried, salted, and smoked | 4.7 | 53.7 | 26.4 | 6.9 | -- | 8.9 | 790
Canned boiled beef | -- | 51.8 | 25.5 | 22.5 | -- | 1.3 | 1410
Canned corned beef | -- | 51.8 | 26.3 | 18.7 | -- | 4.0 | 1270
Veal: | | | | | | |
Breast | 21.3 | 52.0 | 15.4 | 11.0 | -- | 0.8 | 745
Leg | 14.2 | 60.1 | 15.5 | 7.9 | -- | 0.9 | 625
Leg cutlets | 3.4 | 68.3 | 20.1 | 7.5 | -- | 1.0 | 695
Fore quarter | 24.5 | 54.2 | 15.1 | 6.0 | -- | 0.7 | 535
Hind quarter | 20.7 | 56.2 | 16.2 | 6.6 | -- | 0.8 | 580
Mutton: | | | | | | |
Flank | 9.9 | 39.0 | 13.8 | 36.9 | -- | 0.6 | 1770
Leg, hind | 18.4 | 51.2 | 15.1 | 14.7 | -- | 0.8 | 890
Loin chops | 16.0 | 42.0 | 13.5 | 28.3 | -- | 0.7 | 1415
Fore quarter | 21.2 | 41.6 | 12.3 | 24.5 | -- | 0.7 | 1235
Hind quarter, without | 17.2 | 45.4 | 13.8 | 23.2 | -- | 0.7 | 1210
tallow | | | | | | |
Lamb: | | | | | | |
Breast | 10.1 | 45.5 | 15.4 | 19.1 | -- | 0.8 | 1075
Leg, hind | 17.4 | 52.9 | 15.9 | 13.6 | -- | 0.9 | 860
Pork, fresh: | | | | | | |
Ham | 10.7 | 48.0 | 13.5 | 25.9 | -- | 0.8 | 1320
Loin chops | 19.7 | 41.8 | 13.4 | 24.2 | -- | 0.8 | 1245
Shoulder | 12.4 | 44.9 | 12.0 | 29.8 | -- | 0.7 | 1450
Tenderloin | -- | 66.5 | 18.9 | 13.0 | -- | 1.0 | 895
Pork, salted, cured, pickled: | | | | | | |
Ham, smoked | 13.6 | 34.8 | 14.2 | 33.4 | -- | 4.2 | 1635
Shoulder, smoked | 18.2 | 36.8 | 13.0 | 26.6 | -- | 5.5 | 1335
Salt pork | -- | 7.9 | 1.9 | 86.2 | -- | 3.9 | 3555
Bacon, smoked | 7.7 | 17.4 | 9.1 | 62.2 | -- | 4.1 | 2715
Sausage: | | | | | | |
Bologna | 3.3 | 55.2 | 18.2 | 19.7 | -- | 3.8 | 1155
Pork | -- | 39.8 | 13.0 | 44.2 | 1.1| 2.2 | 2075
Frankfort | -- | 57.2 | 19.6 | 18.6 | 1.1| 3.4 | 1155
Soups: | | | | | | |
Celery, cream of | -- | 88.6 | 2.1 | 2.8 | 5.0| 1.5 | 235
Beef | -- | 92.9 | 4.4 | 0.4 | 1.1| 1.2 | 120
Meat stew | -- | 84.5 | 4.6 | 4.3 | 5.5| 1.1 | 365
Tomato | -- | 90.0 | 1.8 | 1.1 | 5.6| 1.5 | 185
Poultry: | | | | | | |
Chicken, broilers | 41.6 | 43.7 | 12.8 | 1.4 | -- | 0.7 | 305
Fowls | 25.9 | 47.1 | 13.7 | 12.3 | -- | 0.7 | 765
Goose | 17.6 | 38.5 | 13.4 | 29.8 | -- | 0.7 | 1475
Turkey | 22.7 | 42.4 | 16.1 | 18.4 | -- | 0.8 | 1060
Fish: | | | | | | |
Cod, dressed | 29.9 | 58.5 | 11.1 | 0.2 | -- | 0.8 | 220
Halibut, steaks or sections | 17.7 | 61.9 | 15.3 | 4.4 | -- | 0.9 | 475
Mackerel, whole | 44.7 | 40.4 | 10.2 | 4.2 | -- | 0.7 | 370
Perch, yellow dressed | 35.1 | 50.7 | 12.8 | 0.7 | -- | 0.9 | 275
Shad, whole | 50.1 | 35.2 | 9.4 | 4.8 | -- | 0.7 | 380
Shad, roe | -- | 71.2 | 20.9 | 3.8 | 2.6| 1.5 | 600
Fish, preserved: | | | | | | |
Cod, salt | 24.9 | 40.2 | 16.0 | 0.4 | -- |18.5 | 325
Herring, smoked | 44.4 | 19.2 | 20.5 | 8.8 | -- | 7.4 | 755
Fish, canned | | | | | | |
Salmon | -- | 63.5 | 21.8 | 12.1 | -- | 2.6 | 915
Sardines |[A]5.0| 53.6 | 23.7 | 12.1 | -- | 5.3 | 950
Shellfish: | | | | | | |
Clams | -- | 80.8 | 10.6 | 1.1 | 5.2 | 2.3| 340
Crabs | 52.4 | 36.7 | 7.9 | 0.9 | 0.6 | 1.5| 200
Lobsters | 61.7 | 30.7 | 5.9 | 0.7 | 0.2 | 0.8| 145
Eggs: Hen's eggs [B]|11.2 | 65.5 | 13.1 | 9.3 | -- | 0.9| 635
Dairy products, etc.: | | | | | | |
Butter | -- | 11.0 | 1.0 |85.0 | -- | 3.0| 3410
Whole milk | -- | 87.0 | 3.3 | 4.0 | 5.0 | 0.7| 310
Skim milk | -- | 90.5 | 3.4 | 0.3 | 5.1 | 0.7| 165
Buttermilk | -- | 91.0 | 3.0 | 0.5 | 4.8 | 0.7| 160
Condensed milk | -- | 26.9 | 8.8 | 8.3 |54.1 | 1.9| 1430
Cream | -- | 74.0 | 2.5 |18.5 | 4.5 | 0.5| 865
Cheese, Cheddar | -- | 27.4 | 27.7 |36.8 | 4.1 | 4.0| 2075
Cheese, full cream | -- | 34.2 | 25.9 |33.7 | 2.4 | 3.8| 1885
| | | | | | |
VEGETABLE FOOD | | | | | | |
| | | | | | |
Flour, meal, etc.: | | | | | | |
Entire wheat flour | -- | 11.4 | 13.8 | 1.9 |71.9 | 1.0| 1650
Graham flour | -- | 11.3 | 13.3 | 2.2 |71.4 | 1.8| 1645
Wheat flour, patent | | | | | | |
roller process | | | | | | |
High-grade and medium | -- | 12.0 | 11.4 | 1.0 |75.1 | 0.5| 1635
Low grade | -- | 12.0 | 14.0 | 1.9 |71.2 | 0.9| 1640
Macaroni, vermicelli, etc | -- | 10.3 | 13.4 | 0.9 |74.1 | 1.3| 1645
Wheat breakfast food | -- | 9.6 | 12.1 | 1.8 |75.2 | 1.3| 1680
Buckwheat flour | -- | 13.6 | 6.4 | 1.2 |77.9 | 0.9| 1605
Rye flour | -- | 12.9 | 6.8 | 0.9 |78.7 | 0.7| 1620
Corn meal | -- | 12.5 | 9.2 | 1.9 |75.4 | 1.0| 1635
Oat breakfast food | -- | 7.7 | 16.7 | 7.3 |66.2 | 2.1| 1800
Rice | -- | 12.3 | 8.0 | 0.3 |79.0 | 0.4| 1620
Tapioca | -- | 11.4 | 0.4 | 0.1 |88.0 | 0.1| 1650
Starch | -- | -- | -- | -- |90.0 | -- | 1675
Bread, pastry, etc.: | | | | | | |
White bread | -- | 35.3 | 9.2 | 1.3 |53.1 | 1.1| 1200
Brown bread | -- | 43.6 | 5.4 | 1.8 |47.1 | 2.1| 1040
Bread, pastry, etc.: | | | | | | |
Graham bread | -- | 35.7 | 8.9 | 1.8| 52.1| 1.5 | 1195
Whole wheat bread | -- | 38.4 | 9.7.| 0.9| 49.7| 1.3 | 1130
Rye bread | -- | 35.7 | 9.0.| 0.6| 53.2| 1.5 | 1170
Cake | -- | 19.9 | 6.3.| 9.0| 63.3| 1.5 | 1630
Cream crackers | -- | 6.8 | 9.7.| 12.1| 69.7| 1.7 | 1925
Oyster crackers | -- | 4.8 | 11.3.| 10.5| 70.5| 2.9 | 1910
Soda crackers | -- | 5.9 | 9.8.| 9.1| 73.1| 2.1 | 1875
| | | | | | |
Sugars, etc.: | | | | | | |
| | | | | | |
Molasses | -- | -- | -- | -- | 70.0| -- | 1225
Candy[C] | -- | -- | -- | -- | 96.0| -- | 1680
Honey | -- | -- | -- | -- | 81.0| -- | 1420
Sugar, granulated | -- | -- | -- | -- |100.0| -- | 1750
Maple sirup | -- | -- | -- | -- | 71.4| -- | 1250
| | | | | | |
Vegetables:[D] | | | | | | |
Beans, dried | -- | 12.6 | 22.5.| 1.8| 59.6| 3.5 | 1520
Beans, Lima, shelled | -- | 68.5 | 7.1.| 0.7| 22.0| 1.7 | 540
Beans, string | 7.0 | 83.0 | 2.1.| 0.3| 6.9| 0.7 | 170
Beets | 20.0 | 70.0 | 1.3.| 0.1| 7.7| 0.9 | 160
Cabbage | 15.0 | 77.7 | 1.4.| 0.2| 4.8| 0.9 | 115
Celery | 20.0 | 75.6 | 0.9.| 0.1| 2.6| 0.8 | 65
Corn, green (sweet), | | | | | | |
edible portion | -- | 75.4 | 3.1 | 1.1| 19.7| 0.7 | 440
Cucumbers | 15.0 | 81.1 | 0.7.| 0.2| 2.6| 0.4 | 65
Lettuce | 15.0 | 80.5 | 1.0.| 0.2| 2.5| 0.8 | 65
Mushrooms | -- | 88.1 | 3.5 | 0.4| 6.8| 1.2 | 185
Onions | 10.0 | 78.9 | 1.4.| 0.3| 8.9| 0.5 | 190
Parsnips | 20.0 | 66.4 | 1.3.| 0.4| 10.8| 1.1 | 230
Peas _(Pisum sativum),_ | | | | | | |
dried. | -- | 9.5 | 24.6 | 1.0| 62.0| 2.9 | 1565
shelled | -- | 74.6 | 7.0 | 0.5| 16.9| 1.0 | 440
Cowpeas, dried | -- | 13.0 | 21.4.| 1.4| 60.8| 3.4 | 1505
Potatoes | 20.0 | 62.6 | 1.8.| 0.1| 14.7| 0.8 | 295
Vegetables: | | | | | | |
Rhubarb | 40.0 | 56.6 | 0.4 | 0.4 | 2.2| 0.4 | 60
Sweet potatoes | 20.0 | 55.2 | 1.4 | 0.6 | 21.9| 0.9 | 440
Spinach | -- | 92.3 | 2.1 | 0.3 | 3.2| 2.1 | 95
Squash | 50.0 | 44.2 | 0.7 | 0.2 | 4.5| 0.4 | 100
Tomatoes | -- | 94.3 | 0.9 | 0.4 | 3.9| 0.5 | 100
Turnips | 30.0 | 62.7 | 0.9 | 0.1 | 5.7| 0.6 | 120
Vegetables, canned: | | | | | | |
Baked beans | -- | 68.9 | 6.9 | 2.5 | 19.6| 2.1 | 555
Peas _(Pisum sativum),_ | | | | | | |
green | -- | 85.3 | 3.6 | 0.2 | 9.8| 1.1 | 235
Corn, green | -- | 76.1 | 2.8 | 1.2 | 19.0| 0.9 | 430
Succotash | -- | 75.9 | 3.6 | 1.0 | 18.6| 0.9 | 425
Tomatoes | -- | 94.0 | 1.2 | 0.2 | 4.0| 0.6 | 95
Fruits, berries, etc., | | | | | | |
fresh: [E] | | | | | | |
Apples | 25.0 | 63.3 | 0.3 | 0.3 | 10.8| 0.3 | 190
Bananas | 35.0 | 48.9 | 0.8 | 0.4 | 14.3| 0.6 | 260
Grapes | 25.0 | 58.0 | 1.0 | 1.2 | 14.4| 0.4 | 295
Lemons | 30.0 | 62.5 | 0.7 | 0.5 | 5.9| 0.4 | 125
Muskmelons | 50.0 | 44.8 | 0.3 | -- | 4.6| 0.3 | 80
Oranges | 27.0 | 63.4 | 0.6 | 0.1 | 8.5| 0.4 | 150
Pears | 10.0 | 76.0 | 0.5 | 0.4 | 12.7| 0.4 | 230
Persimmons, edible portion | -- | 66.1 | 0.8 | 0.7 | 31.5| 0.9 | 550
Raspberries | -- | 85.8 | 1.0 | -- | 12.6| 0.6 | 220
Strawberries | 5.0 | 85.9 | 0.9 | 0.6 | 7.0| 0.6 | 150
Watermelons | 59.4 | 37.5 | 0.2 | 0.1 | 2.7| 0.1 | 50
Fruits, dried: | | | | | | |
Apples | -- | 28.1 | 1.6 | 2.2 | 66.1| 2.0 | 1185
Apricots | -- | 29.4 | 4.7 | 1.0 | 62.5| 2.4 | 1125
Dates | 10.0 | 13.8 | 1.9 | 2.5 | 70.6| 1.2 | 1275
Fruits, dried: | | | | | | |
Rhubarb | 40.0 | 56.6 | 0.4 | 0.4 | 2.2| 0.4 | 60
| | | | | | |
Figs | -- | 18.8 | 4.3 | 0.3 | 74.2| 2.4 | 1280
Raisins | 10.0 | 13.1 | 2.3 | 3.0 | 68.5| 3.1 | 1265
Nuts: | | | | | | |
Almonds | 45.0 | 2.7 | 11.5 | 30.2 | 9.5| 1.1 | 1515
Brazil nuts | 49.6 | 2.6 | 8.6 | 33.7 | 3.5| 2.0 | 1485
Butternuts | 86.4 | 0.6 | 3.8 | 8.3 | 0.5| 0.4 | 385
Chestnuts, fresh | 16.0 | 37.8 | 5.2 | 4.5 | 35.4| 1.1 | 915
Chestnuts, dried | 24.0 | 4.5 | 8.1 | 5.3 | 56.4| 1.7 | 1385
Cocoanuts [F]| 48.8 | 7.2 | 2.9 | 25.9 | 14.3| 0.9 | 1295
Cocoanut, prepared | -- | 3.5 | 6.3 | 57.4 | 31.5| 1.3 | 2865
Filberts | 52.1 | 1.8 | 7.5 | 31.3 | 6.2| 1.1 | 1430
Hickory nuts | 62.2 | 1.4 | 5.8 | 25.5 | 4.3| 0.8 | 1145
Pecans, polished | 53.2 | 1.4 | 5.2 | 33.3 | 6.2| 0.7 | 1465
Peanuts | 24.5 | 6.9 | 19.5 | 29.1 | 18.5| 1.5 | 1775
Piñon _(Pinus edulis)_ | 40.6 | 2.0 | 8.7 | 36.8 | 10.2| 1.7 | 1730
Walnuts, black | 74.1 | 0.6 | 7.2 | 14.6 | 3.0| 0.5 | 730
Walnuts, English | 58.1 | 1.0 | 6.9 | 26.6 | 6.8| 0.6 | 1250
Miscellaneous: | | | | | | |
Chocolate | -- | 5.9 | 12.9 | 48.7 | 30.3| 2.2 | 5625
Cocoa, powdered | -- | 4.6 | 21.6 | 28.9 | 37.7| 7.2 | 2160
Cereal coffee, infusion | | | | | | |
(1 part boiled in | | | | | | |
20 parts water)[G] | -- | 98.2 | 0.2 | -- | 1.4| 0.2 | 30
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[Footnote A: Refuse, oil.] [Footnote B: Refuse, shell.]

[Footnote C: Plain confectionery not containing nuts, fruit, or chocolate.]

[Footnote D: Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc The amount varies with the method of preparing the vegetables, and cannot be accurately estimated The figures given for refuse of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.]

[Footnote E: Fruits contain a certain proportion of inedible materials, as skin, seeds, etc., which are properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected.]

[Footnote F: Milk and shell.]

[Footnote G: The average of five analyses of cereal coffee grain is: Water 6.2, protein 13.3, fat 3.4, carbohydrates 72.6, and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion. The average in the table represents the available nutrients in the beverage. Infusions of genuine coffee and of tea like the above contain practically no nutrients.]