Steam-rendered, Brand 3
343
.27
Kettle-rendered leaf lard
374
.20
Refined deodorized lard .
432
.07
Oils
Peanut .
378
.17
Corn .
408
.17
Soybean .
439
.07
Cottonseed .
426
.05
COMPOSITION AND NUTRITIVE
VALUE
Many of the food fats, such as the vege¬
table oils, lard, and the hydrogenated fats,
are practically 100 per cent fat. In table
fats and in bacon and salt pork (usually
classed as fats) water and other nutrients
Unpublished data from American Meat Institute,
Chicago.
[138]
Table XXX .
Proximate
Name of Fat or Fat Food
Fat
Water
Protein and
Carbohydrates
Ash
Fuel Value
per Pound
Bacon (uncooked) .
Per cent
64.80
Per cent
20.20
Per cent
10.50
Per cent
5.10
Calories
2,836
Composition
Butter .
81.00
15.00
1.00
3.00
3,325
of Typical
Hydrogenated fats .
100.00
0.00
0.00
0.00
over 4,000
Lard .
100.00
0.00
0.00
0.00
over 4,000
Fats
Margarine .
86.00
10.00
1.00
3.00
3,530
Salt pork (uncooked) ....
86.20
7.90
1.90
3.90
3,575
Vegetable oils .
100.00
0.00
0.00
0.00
\
over 4,000
present reduce the fat content. Table XXX
shows the proximate composition of some
of the typical fats.
Energy Value. Weight for weight, fats
furnish two and one-fourth times as much
energy, measured in terms of calories, as car¬
bohydrates or proteins. Any food fat con¬
taining 100 per cent fat furnishes over 4,000
calories per pound. Butter, margarine, and
salt pork furnish approximately 3,500 calories
per pound and bacon close to 3,000. One
tablespoon of any of the food fats supplies
from 75 to 100 calories.
Vitamins. Vitamins A and D are present
in some fats. Butter contains both these
vitamins in varying amounts. The vitamin-A
value of butter depends largely upon the
vitamin-A content of the cow’s feed. Sum¬
mer butter in general is higher in A than
winter butter. Butter varies as a source of
vitamin A, ranging from less than 1,400 to
more than 27,000 International Units per
pound. The vitamin- D value of butter
depends not only on the cow’s feed but also
on the extent to which the cow is exposed to
sunlight. The vitamin-D content varies
from 40 to 1,800 International Units per
pound.
While fats and oils which are used in the
manufacture of margarines contain little if
any vitamin A, each pound of fortified mar¬
garine contains at least 9,000 units of this
vitamin, added in accordance with Federal
regulation. Many manufacturers now add
15,000 units, thus approximating the aver¬
age vitamin-A content of butter. Many fats
in their natural state contain small amounts
of vitamin A. Very little remains in these
fats, however, after they have been separated
and refined. Fish-liver oils are rich sources
of both vitamin A and vitamin D. They are
used as concentrated sources of these vita¬
mins rather than as food fats.
Essential Fatty Acids. Some fats are val¬
uable for their unsaturated fatty-acid content.
Certain unsaturated fatty acids, including
oleic, linoleic, and linolenic, have been found
essential for growth, for keeping the skin in
a healthy condition, and for preventing
eczema. These essential fatty acids may be
destroyed by hydrogenation. Notably val¬
uable for their essential fatty-acid content
are lard and the commonly used vegetable
oils. Even the hydrogenated fats may con¬
tain small quantities of these essential acids.
Page 128
Presented as published in 1935. 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
Steam-rendered, Brand 3
.27
Kettle-rendered leaf lard
.20
Refined deodorized lard .
.07
Oils
Peanut .
.17
Corn .
.17
Soybean .
.07
Cottonseed .
.05
Many of the food fats, such as the vege¬ table oils, lard, and the hydrogenated fats, are practically 100 per cent fat. In table fats and in bacon and salt pork (usually classed as fats) water and other nutrients
Unpublished data from American Meat Institute, Chicago.
[138]
Table XXX .
Proximate
Name of Fat or Fat Food
Fat
Water
Protein and Carbohydrates
Ash
Fuel Value per Pound
Bacon (uncooked) .
Per cent
64.80
Per cent
20.20
Per cent
10.50
Per cent
5.10
Calories
2,836
Composition
Butter .
81.00
15.00
1.00
3.00
3,325
of Typical
Hydrogenated fats .
100.00
0.00
0.00
0.00
over 4,000
Lard .
100.00
0.00
0.00
0.00
over 4,000
Fats
Margarine .
86.00
10.00
1.00
3.00
3,530
Salt pork (uncooked) ....
86.20
7.90
1.90
3.90
3,575
Vegetable oils .
100.00
0.00
0.00
0.00
\
over 4,000
present reduce the fat content. Table XXX shows the proximate composition of some of the typical fats.
Energy Value. Weight for weight, fats furnish two and one-fourth times as much energy, measured in terms of calories, as car¬ bohydrates or proteins. Any food fat con¬ taining 100 per cent fat furnishes over 4,000 calories per pound. Butter, margarine, and salt pork furnish approximately 3,500 calories per pound and bacon close to 3,000. One tablespoon of any of the food fats supplies from 75 to 100 calories.
Vitamins. Vitamins A and D are present in some fats. Butter contains both these vitamins in varying amounts. The vitamin-A value of butter depends largely upon the vitamin-A content of the cow’s feed. Sum¬ mer butter in general is higher in A than winter butter. Butter varies as a source of vitamin A, ranging from less than 1,400 to more than 27,000 International Units per pound. The vitamin- D value of butter depends not only on the cow’s feed but also on the extent to which the cow is exposed to sunlight. The vitamin-D content varies from 40 to 1,800 International Units per pound.
While fats and oils which are used in the manufacture of margarines contain little if any vitamin A, each pound of fortified mar¬ garine contains at least 9,000 units of this vitamin, added in accordance with Federal regulation. Many manufacturers now add 15,000 units, thus approximating the aver¬
age vitamin-A content of butter. Many fats in their natural state contain small amounts of vitamin A. Very little remains in these fats, however, after they have been separated and refined. Fish-liver oils are rich sources of both vitamin A and vitamin D. They are used as concentrated sources of these vita¬ mins rather than as food fats.
Essential Fatty Acids. Some fats are val¬ uable for their unsaturated fatty-acid content. Certain unsaturated fatty acids, including oleic, linoleic, and linolenic, have been found essential for growth, for keeping the skin in a healthy condition, and for preventing eczema. These essential fatty acids may be destroyed by hydrogenation. Notably val¬ uable for their essential fatty-acid content are lard and the commonly used vegetable oils. Even the hydrogenated fats may con¬ tain small quantities of these essential acids.