This table contains single foods both cooked and uncooked.
Certain uncooked foods which are never eaten raw are included
so that the food value of foods composed of several food mate-
rials may be computed. A few commonly used foods consisting
of several food materials, such as bread, cake, and cream of
tomato soup, are also included in the table.
The food value of a dish such as biscuits, composed of several
food materials, may be computed as follows :
600
Food Values of Common Foods
601
Food
Material
Number
op
Serv-
ings
Total
Calories
Calo-
ries
from
Pro-
teins
Percentage of the Amount Needed
Daily of
Calcium
Phosphorus
Iron
C
A
C
A
2 c. flour
8
8oo
96
4.8
7.2
20.8
16.O
13-6
2 tb. butter
2
200
2
0.4
0.6
0.4
0.2
0.4
f c. milk
f
11 3
23
19.6
29.4
151
1 1 -5
2-5
Total for whole
recipe:
111 3
121
24.8
37-2
36.3
27.7
16.5
One serving
(divide by
12)
92.7
10.08
2.06
3-i
3.02
2-3
1-37
602
Appendix
FOOD VALUES OF COMMON FOODS
Food
Measure
Weight
in
Ounces
Total
Calories
Calories
FROM
Proteins
1. Almonds
12-15
0-5
100
13
2. Apples, fresh ....
i large
7-5
100
4
3. Apricots, dried ....
9 halves
i-3
100
7
4. Asparagus, cooked . . .
5 stalks, 3 in.
i-5
10
3
6. Bacon
4-5 small slices
o-S
100
13
6. Banana, fresh ....
1 medium
4-i
75
4
7. Beans, lima, fresh . . .
i cup
2.0
7°
16
8. Beans, navy, cooked . .
\ cup
3-5
125
32
9. Beans, string ....
icup
1.2
15
3
10. Beef, lean, round, broiled
2 X i-y X i-g- in.
2.0
100
48
11. Biscuits, baking-powder .
1 medium
i-3
93
10
12. Blackberries, fresh . . .
i cup
6.0
100
9
13. Blancmange
t cup
3-9
135
14
14. Bran, wheat
? cup
0.6
54
8
16. Bread, Boston brown . .
£ slice 3 in.
diameter
1.2
67
7
16. Bread, Graham . . . .
3 X 2 X 1 in.
o-5
33
5
17. Bread, white, water . .
3 X 37 X | in.
0.7
5°
7
18. Butter
1 tablespoon
0.5
100
1
19. Buttermilk
1 cup
8.8
89
29
20. Cabbage, chopped, raw .
£ cup
1. 1
10
2
21. Cake, plain
2 in. cube
cake)
-fa cake
1. 1
127
10
22. Cake, sponge ....
i-5
130
14
23. Cantaloupe
1
1
9.0
5°
3
24. Carrots .....
2 medium
4.0
40
4
26. Cauliflower
£ small head
2-3
20
5
26. Celery
\ cup
1.2
6
2
27. Cheese, whole milk . .
1 in. cube
0.7
89
23
28. Cheese, cottage ....
i cup
2-3
65
49
29. Cherries, fresh, stoned
\ cup
I.I
25
1
30. Chicken, roast ....
slice 4 X X £
1.6
100
5i
31. Chocolate, Baker’s. . .
HI.
% square
o-S
37
7
32. Cocoa, beverage . . .
1 teacup
(4 milk)
6.8
195
3i
33. Cocoa, powdered . . .
1 tablespoon
o-3
40
7
34. Corn, canned ....
t cup
3-6
100
11
Food Values of Common Foods 603
FOOD VALUES OF COMMON FOODS
Vitamins
Percentage of the
Amount Needed Daily of
A
B
C
G
Calcium
Phos-
phorus
Iron
C
A
C
A
1.
+
+ +
*
+ +
3-7
5-5
7.2
5-4
4.0
2.
+
+ to + +
+ +
+ +
1.2
1.8
2.0
i-5
3-2
3.
*
*
*
*
2-3
3-4
4.4
3-3
3-5
4.
variable
*
*
*
1.2
1.8
1.8
i-3
3-0
5.
- to +
+ to + +
?
+ +
0.2
o-3
3-5
2.7
3-3
6.
+ to + +
+ to+ +
+ +
+ +
0.7
1.0
2-3
1.8
3-0
7.
*
*
*
*
1.4
2.1
6.7
5-i
7-3
8.
+
++
*
+
5-8
8.8
17.1
15.8
16.9
9.
+ +
++
+ +
+ +
1.6
2-5
2.0
1.4
2.6
10.
+
++
- to +
+ +
0.7
1.0
12.5
9.8
12.0
11.
*
*
*
*
2.1
3-1
3-°
Page 310
Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
This table contains single foods both cooked and uncooked.
Certain uncooked foods which are never eaten raw are included
so that the food value of foods composed of several food mate-
rials may be computed. A few commonly used foods consisting
of several food materials, such as bread, cake, and cream of
tomato soup, are also included in the table.
The food value of a dish such as biscuits, composed of several
food materials, may be computed as follows :
600
Food Values of Common Foods
601
Food
Material
Number
op
Serv-
ings
Total
Calories
Calo-
ries
from
Pro-
teins
Percentage of the Amount Needed
Daily of
Calcium
Phosphorus
Iron
C
A
C
A
2 c. flour
8
8oo
96
4.8
7.2
20.8
16.O
13-6
2 tb. butter
2
200
2
0.4
0.6
0.4
0.2
0.4
f c. milk
f
11 3
23
19.6
29.4
151
1 1 -5
2-5
Total for whole
recipe:
111 3
121
24.8
37-2
36.3
27.7
16.5
One serving
(divide by
12)
92.7
10.08
2.06
3-i
3.02
2-3
1-37
602
Appendix
FOOD VALUES OF COMMON FOODS
Food
Measure
Weight
in
Ounces
Total
Calories
Calories
FROM
Proteins
1. Almonds
12-15
0-5
100
13
2. Apples, fresh ....
i large
7-5
100
4
3. Apricots, dried ....
9 halves
i-3
100
7
4. Asparagus, cooked . . .
5 stalks, 3 in.
i-5
10
3
6. Bacon
4-5 small slices
o-S
100
13
6. Banana, fresh ....
1 medium
4-i
75
4
7. Beans, lima, fresh . . .
i cup
2.0
7°
16
8. Beans, navy, cooked . .
\ cup
3-5
125
32
9. Beans, string ....
icup
1.2
15
3
10. Beef, lean, round, broiled
2 X i-y X i-g- in.
2.0
100
48
11. Biscuits, baking-powder .
1 medium
i-3
93
10
12. Blackberries, fresh . . .
i cup
6.0
100
9
13. Blancmange
t cup
3-9
135
14
14. Bran, wheat
? cup
0.6
54
8
16. Bread, Boston brown . .
£ slice 3 in.
diameter
1.2
67
7
16. Bread, Graham . . . .
3 X 2 X 1 in.
o-5
33
5
17. Bread, white, water . .
3 X 37 X | in.
0.7
5°
7
18. Butter
1 tablespoon
0.5
100
1
19. Buttermilk
1 cup
8.8
89
29
20. Cabbage, chopped, raw .
£ cup
1. 1
10
2
21. Cake, plain
2 in. cube
cake)
-fa cake
1. 1
127
10
22. Cake, sponge ....
i-5
130
14
23. Cantaloupe
1
1
9.0
5°
3
24. Carrots .....
2 medium
4.0
40
4
26. Cauliflower
£ small head
2-3
20
5
26. Celery
\ cup
1.2
6
2
27. Cheese, whole milk . .
1 in. cube
0.7
89
23
28. Cheese, cottage ....
i cup
2-3
65
49
29. Cherries, fresh, stoned
\ cup
I.I
25
1
30. Chicken, roast ....
slice 4 X X £
1.6
100
5i
31. Chocolate, Baker’s. . .
HI.
% square
o-S
37
7
32. Cocoa, beverage . . .
1 teacup
(4 milk)
6.8
195
3i
33. Cocoa, powdered . . .
1 tablespoon
o-3
40
7
34. Corn, canned ....
t cup
3-6
100
11
Food Values of Common Foods 603
FOOD VALUES OF COMMON FOODS
Vitamins
Percentage of the
Amount Needed Daily of
A
B
C
G
Calcium
Phos-
phorus
Iron
C
A
C
A
1.
+
+ +
*
+ +
3-7
5-5
7.2
5-4
4.0
2.
+
+ to + +
+ +
+ +
1.2
1.8
2.0
i-5
3-2
3.
*
*
*
*
2-3
3-4
4.4
3-3
3-5
4.
variable
*
*
*
1.2
1.8
1.8
i-3
3-0
5.
- to +
+ to + +
?
+ +
0.2
o-3
3-5
2.7
3-3
6.
+ to + +
+ to+ +
+ +
+ +
0.7
1.0
2-3
1.8
3-0
7.
*
*
*
*
1.4
2.1
6.7
5-i
7-3
8.
+
++
*
+
5-8
8.8
17.1
15.8
16.9
9.
+ +
++
+ +
+ +
1.6
2-5
2.0
1.4
2.6
10.
+
++
- to +
+ +
0.7
1.0
12.5
9.8
12.0
11.
*
*
*
*
2.1
3-1
3-°