Foods and Household Management

Appendix

TABLE I
Edible Organic Nutrients and Fuel Values of Foods

Note 1.—Adapted from Table I, Appendix, “Chemistry of Food and Nutrition,” Sherman. See this volume for more complete list. Also Bulletin 28, Office of Experiment Stations, U. S. Department of Agriculture.

Note 2.—E. P. signifies edible portion; A. P. signifies as purchased.

Food		Protein (N×6.25), Per Cent	Fat, Per Cent	Carbo- hydrate, Per Cent	Fuel Value Per Pound, Calories	100-Calorie Portion, Grams
Apples	E. P.	.4	.5	14.2	235	159
	A. P.	.3	.3	10.8	214	212
Asparagus, fresh	A. P.	1.8	.2	3.3	100	450
cooked	A. P.	2.1	3.3	2.2	213	213
Bacon, smoked	E. P.	10.5	64.8	——	2840	16
	A. P.	9.5	59.4	——	2372	19
Bananas	E. P.	1.3	.6	22.0	447	101
	A. P.	.8	.4	14.3	290	156
Beans, dried		22.5	1.8	59.6	1565	29
lima, dried		18.1	1.5	65.9	1586	29
string, fresh	E. P.	2.3	.3	7.4	184	241
	A. P.	2.1	.3	6.9	176	259
baked, canned		6.9	2.5	19.6	583	78
Beef
fore quarter, lean	E. P.	18.9	12.2	——	842	54
	A. P.	14.7	9.5	——	655	69
hind quarter, lean	E. P.	20.0	13.4	——	907	50
	A. P.	16.7	11.2	——	757	60
porterhouse steak	E. P.	21.9	20.4	——	1230	37
	A. P.	19.1	17.9	——	1077	42
roast	A. P.	22.3	28.6	——	1576	29
round, lean	E. P.	21.3	7.9	——	694	64
sirloin steak	E. P.	18.9	18.5	——	1099	41
	A. P.	16.5	16.1	——	960	48
Beets, cooked	E. P.	2.3	.1	7.4	180	252
Bluefish	E. P.	19.4	1.2	——	402	113
Bread, graham		8.9	1.8	52.1	1189	38
toasted		11.5	1.6	61.2	1385	33
white, homemade		9.1	1.6	53.3	1199	38
average		9.2	1.3	53.1	1182	38
whole wheat		9.7	.9	49.7	1113	41
Butter		1.0	85.0	——	3491	13
Cabbage	E. P.	1.6	.3	5.6	143	317
	A. P.	1.4	.2	4.8	121	376
Carrots, fresh	E. P.	1.1	.4	9.3	204	221
	A. P.	.9	.2	7.4	158	286
Celery	E. P.	1.1	.1	3.3	84	542
	A. P.	.9	.1	2.6	68	672
Cheese, American pale		28.8	35.9	.3	1990	23
Full cream		25.9	33.7	2.4	1890	24
Chicken, broilers	E. P.	21.5	2.5	——	493	92
	A. P.	12.8	1.4	——	289	157
Chocolate		12.9	48.7	30.3	2768	16
Cocoa		21.6	28.9	37.7	2258	20
Cod, dressed	A. P.	11.1	.2	——	209	217
Corn, green		2.8	1.2	19.0	455	102
Corn meal		9.2	1.9	75.4	1620	28
Crackers, butter	A. P.	9.6	10.1	71.6	1887	23
soda	A. P.	9.8	9.1	73.1	1875	24
water	A. P.	10.7	8.8	71.9	1855	24
Cream		2.5	18.5	4.5	883	50
Cucumbers	E. P.	.8	.2	3.1	79	575
	A. P.	.7	.2	2.6	68	666
Eggs, uncooked	E. P.	13.4	10.5	——	672	68
	A. P.	11.9	9.3	——	594	76
Farina		11.0	1.4	76.3	1640	28
Figs, dried		4.3	.3	74.2	1437	32
Flour, wheat, average
high & med. grades		11.4	1.0	75.1	1610	28
Fowls	E. P.	19.3	16.3	——	1017	45
	A. P.	13.7	12.3	——	752	60
Gelatin		91.4	.1	——	1660	27
Grapes	E. P.	1.3	1.6	19.2	437	104
	A. P.	1.0	1.2	14.4	328	138
Haddock	E. P.	17.2	.3	——	324	140
	A. P.	8.4	.2	——	160	283
Ham, fresh, lean	E. P.	25.0	14.4	——	1042	44
	A. P.	24.8	14.2	——	1030	44
Hominy		8.3	.6	79.0	1609	28
Honey		.4	——	81.2	1481	31
Kumyss		2.8	2.1	5.4	234	194
Lamb, chops, broiled	E. P.	21.7	29.9	——	1614	28
leg, roast		19.7	12.7	——	876	52
Lemons	E. P.	1.0	.7	8.5	201	226
	A. P.	.7	.5	5.9	140	323
Lettuce	E. P.	1.2	.3	2.9	87	525
	A. P.	1.0	.2	2.5	72	633
Lobster, whole	E. P.	16.4	1.8	.4	379	120
	A. P.	5.9	.7	.2	139	326
Macaroni		13.4	.9	74.1	1625	28
Milk, condensed,
sweetened		8.8	8.3	54.1	1480	31
skimmed		3.4	.3	5.1	167	273
whole		3.3	4.0	5.0	314	145
Mutton, fore quarter	E. P.	15.6	30.9	——	1543	29
	A. P.	12.3	24.5	——	1223	37
hind quarter	E. P.	16.7	28.1	——	1450	31
	A. P.	13.8	23.2	——	1197	38
Oatmeal		16.1	7.2	67.5	1811	25
Olives, green	E. P.	1.1	27.6	11.6	1357	33
Onions, fresh	E. P.	1.6	.3	9.9	220	206
	A. P.	1.4	.3	8.9	199	228
Oranges	E. P.	.8	.2	11.6	233	195
	A. P.	.6	.1	8.5	169	268
Oysters	E. P.	6.2	1.2	3.7	228	199
Pea soup, canned	A. P.	3.6	.7	7.6	232	196
Peaches, fresh	E. P.	.7	.1	9.4	188	242
	A. P.	.5	.1	7.7	153	297
Peas, canned	A. P.	3.6	.2	9.8	252	180
green	E. P.	7.0	.5	16.9	454	100
Pies, apple		3.1	9.8	42.8	1233	37
squash		4.4	8.4	21.7	817	56
Potato chips	A. P.	6.8	39.8	46.7	2598	17
Potatoes, white, raw	E. P.	2.2	.1	18.4	378	120
	A. P.	1.8	.1	14.7	302	149
sweet, raw	E. P.	1.8	.7	27.4	558	81
	A. P.	1.4	.6	21.9	447	102
Prunes, dried	E. P.	2.1	——	73.3	1368	33
	A. P.	1.8	——	62.2	1160	39
Radishes	E. P.	1.3	.1	5.8	133	341
	A. P.	.9	.1	4.0	91	488
Raisins	E. P.	2.6	3.3	76.1	1562	29
Rice		8.0	.3	79.0	1591	29
Salmon, dressed	A. P.	13.8	8.1	——	582	78
Shad, whole	E. P.	18.8	9.5	——	727	61
	A. P.	9.4	4.8	——	367	127
Shredded wheat		10.5	1.4	77.9	1660	27
Spinach, fresh	A. P.	2.1	.3	3.2	109	417
Squash	E. P.	1.4	.5	9.0	209	217
	A. P.	.7	.2	4.5	103	443
Strawberries		1.0	.6	7.4	169	269
Succotash, canned		3.6	1.0	18.6	444	102
Sugar		——	——	100.0	1815	25
Tomatoes, fresh	A. P.	.9	.4	3.9	104	438
canned	A. P.	1.2	.2	4.0	103	443
Turkey	E. P.	21.1	22.9	——	1320	34
	A. P.	16.1	18.4	——	1042	43
Turnips	E. P.	1.3	.2	8.1	178	256
Veal, cutlet	E. P.	20.3	7.7	——	683	66
	A. P.	20.1	7.5	——	670	68
Wheat, cracked		11.1	1.7	75.5	1635	28

Footnotes

1 Teacher’s Note.—The term “foodstuff” is used in place of “food principle,” as being the later and better term.

2 This is the “greater calorie” or “kilogram calorie,” and is written Calorie to distinguish it from the “lesser calorie” or “gram calorie,” largely used in physics and chemistry.

3 Teacher’s Note.—The machines operating with a crank are examples of the “wheel and axle,” or the windlass, or both. The mechanical advantage can be worked out mathematically,—a good problem for the physics or mathematics class. See “Household Physics,” C. J. Lynde.

4 Teacher’s Note.—A good way to study utensils is to begin with the school kitchen equipment. Utensils for the home kitchen can be listed in the notebook, as these are used in the school kitchen, having the list grow by degrees throughout the year. For reference, have a price list and illustrated catalogue from some good firm.

5 Laboratory management.—In the school kitchen the dish-washing may be done at the sink by housekeepers appointed for the day, or if equipment allows, the work may be done in twos with some definite plan for dividing the work.

6 These terms perpetuate the names of scientists famous for their work in electricity. Volta was an Italian who invented an electric battery; Ampere was a French electrician; and Watt a Scottish engineer and electrician.

7 Teacher’s Note.—The teacher of physics can coöperate here, and indeed throughout the whole topic of apparatus and cooking processes.

8 Teacher’s Note.—If a meter can be used, very exact problems can be worked out with gas and electricity.

9 Teacher’s Note.—These experiments may be performed as each food material is used. In this case a page should be kept in the notebook for the table of weights and measures, and each observation recorded as it is made. It may be that the perishable articles will not be on hand, except as they are used in order. The weighing and measuring should be dwelt on all through the course.

10 Both these methods were taught by French cooks connected with well-known chocolate firms, and both give good results.

11 “Cereal” is derived from the Latin word “cerealis,” pertaining to Ceres, the Roman goddess of agriculture.

12 The manufacture of flour is discussed in the chapter on bread making.

13 U. S. Department of Agriculture, Farmers’ Bulletin 389, p. 16.

14 Several of the large firms manufacturing flour issue pamphlets descriptive of the whole process, to be mailed free on application.

15 “Some Points in the Making and Judging of Bread,” 1913. Isabel Bevier, Univ. of Ill. Bulletin No. 25.

16 For Furnishing the Dining Room, see “Shelter and Clothing,” p. 88.

17 U. S. Department of Agriculture, Farmers’ Bulletin 487.

18 Contributed by Mary Swartz Rose, Ph.D., Assistant Professor, Department of Nutrition, Teachers College.

19 Observations of the food eaten by individuals or groups of people are also called dietary studies, whether the observed dietary is such as to satisfy the food requirement or not.

20 One quart of milk yields 6³⁄₄ portions.

21 Rose, “Laboratory Handbook for Dietetics.”

22 The apportionment of the income to the different expenses of living (food, clothing, shelter, etc.) is discussed in Chapter XIX. It will be found that the smaller the income the higher is the percentage of it which must be allowed for food.

23 Printed by permission of J. Wiley & Sons, publishers of “The Cost of Living,” by Ellen Richards.

24 Published by J. Wiley & Sons, publishers of “The Cost of Living,” by Ellen Richards.

25 From Chapin’s “Standards of Living.” By permission Russell Sage Foundation.

26 Some of the widely advertised disinfectants are rather ineffective. Those interested should look up the tests of commercial disinfectants published from time to time by the United States Public Health Service.

27 Depending upon the nature of the infection, it may be possible to substitute the use of a proper disinfectant, followed by short boiling.