amounts in milk and eggs. Vitamin D is
developed in the body by exposure of the
skin to the direct rays of the sun; so it is
sometimes called the sunshine vitamin. It
is formed in certain foods by irradiation or
exposure to ultraviolet light. Both children
and adults should have additional amounts
of vitamin D during the winter months,
when exposure to the direct rays of the sun
is limited.
TABLE OF FOOD NUTRIENTS
For the use of dietitians, nutritionists,
and others who plan diets or calculate the
adequacy of the food of a family or group,
tables of food composition have been as¬
sembled6 in terms of water and energy content
and 11 nutrients: water, food energy, as
calories, protein, fat, carbohydrates, calcium,
phosphorus, iron, vitamin A, thiamine, ribo-
6By the Bureau of Human Nutrition and Home
Economics of the United States Department of Agri¬
culture, in co-operation with the National Research
Council, Miscellaneous Publication No. 572; United
States Department of Agriculture.
Food
Measure of 100-gram Portion
Milligrams
per 100 Grams
Turnip greens .
oz., raw; j cup, cooked
150
Broccoli .
1 cup, cooked
115
Cauliflower .
^ small head
76
Cabbage .
1^ cups, chopped, raw
58
Orange or juice .
1 orange or j cup juice
54
Table IV •
Strawberries .
§ CUP
53
Grapefruit or juice .
i cup
39
Vitamin C
Turnips .
§ cup ^-inch cubes
31
in Edible Portion
Cantaloupe .
5 melon 5 inches in diameter
29
Peas, fresh green .
f cup, shelled
24
of Some Typical
Tomato or juice .
1 average-sized or ^ cup juice
23
Raw Foods 1
Sweet potato .
1 small
19
Snap beans .
f cup 1-inch pieces
19
Potato .
1 small, 2^ inches in diameter
19
Onions .
\ cup, sliced
18
Lettuce .
6 large leaves head)
11
Peach .
1 medium-sized
8
Carrots .
f cup 1-inch cubes
6
Apple .
1 average-sized
5
Grapes .
^ cup (20 large-sized)
4
Milk .
\ cup, scant
2
flavin, niacin, and ascorbic acid. The values
given in this table are the average values
arrived at by study of the data from many
sources. A portion of this table has been re¬
printed in the appendix, Table LXVI, p. 367.
In this table the foods are grouped into ten
rather broad classifications on the basis of
similarity of function within the body.
Within limits, food requirements may be
stated in terms of these broad groups.
AMOUNTS OF NUTRIENTS
REQUIRED
Studies of nutrition not only have deter¬
mined the nutrients required and their func¬
tions but also have made progress in estab¬
lishing the amounts desirable under different
conditions.
It is as yet difficult to state these require¬
ments with definiteness. Some studies show
JH. C. Sherman, Principles of Nutrition and Nu¬
tritive Value of Foody Miscellaneous Publication
No. 546, United States Department of Agriculture,
p. 25.
the minimum amounts, the amounts below
which deficiency conditions are likely to
develop; other studies indicate that moder¬
ate increases above these minimum levels
make for increased health and efficiency.
Page 15
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
amounts in milk and eggs. Vitamin D is developed in the body by exposure of the skin to the direct rays of the sun; so it is sometimes called the sunshine vitamin. It is formed in certain foods by irradiation or exposure to ultraviolet light. Both children and adults should have additional amounts of vitamin D during the winter months, when exposure to the direct rays of the sun is limited.
TABLE OF FOOD NUTRIENTS
For the use of dietitians, nutritionists, and others who plan diets or calculate the adequacy of the food of a family or group, tables of food composition have been assembled6 in terms of water and energy content and 11 nutrients: water, food energy, as calories, protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin A, thiamine, ribo-
6By the Bureau of Human Nutrition and Home Economics of the United States Department of Agriculture, in co-operation with the National Research Council, Miscellaneous Publication No. 572; United States Department of Agriculture.
Food
Measure of 100-gram Portion
Milligrams per 100 Grams
Turnip greens .
oz., raw; j cup, cooked
Broccoli .
1 cup, cooked
Cauliflower .
^ small head
Cabbage .
1^ cups, chopped, raw
Orange or juice .
1 orange or j cup juice
Table IV •
Strawberries .
§ CUP
Grapefruit or juice .
i cup
Vitamin C
Turnips .
§ cup ^-inch cubes
in Edible Portion
Cantaloupe .
5 melon 5 inches in diameter
Peas, fresh green .
f cup, shelled
of Some Typical
Tomato or juice .
1 average-sized or ^ cup juice
Raw Foods 1
Sweet potato .
1 small
Snap beans .
f cup 1-inch pieces
Potato .
1 small, 2^ inches in diameter
Onions .
\ cup, sliced
Lettuce .
6 large leaves head)
Peach .
1 medium-sized
Carrots .
f cup 1-inch cubes
Apple .
1 average-sized
Grapes .
^ cup (20 large-sized)
Milk .
\ cup, scant
flavin, niacin, and ascorbic acid. The values given in this table are the average values arrived at by study of the data from many sources. A portion of this table has been re¬ printed in the appendix, Table LXVI, p. 367. In this table the foods are grouped into ten rather broad classifications on the basis of similarity of function within the body. Within limits, food requirements may be stated in terms of these broad groups.
AMOUNTS OF NUTRIENTS REQUIRED
Studies of nutrition not only have deter¬ mined the nutrients required and their func¬ tions but also have made progress in estab¬ lishing the amounts desirable under different conditions.
It is as yet difficult to state these require¬ ments with definiteness. Some studies show
JH. C. Sherman, Principles of Nutrition and Nu¬ tritive Value of Foody Miscellaneous Publication No. 546, United States Department of Agriculture, p. 25.
the minimum amounts, the amounts below which deficiency conditions are likely to develop; other studies indicate that moder¬ ate increases above these minimum levels make for increased health and efficiency.