The production and consumption of tur¬
key also are increasing in this country. Aver¬
age consumption increased from two pounds
per person per year in the early 1930’s to
four and one-half pounds per person in 1947.
Other poultry is consumed in small amounts.
COMPOSITION AND NUTRITIVE
VALUE
The nutritive value of poultry is compa¬
rable to that of other meats.
Proximate Composition. The protein con¬
tent of poultry varies from 16 to 21 per cent,
which is approximately the same as in lean
meat. The amount of fat varies, depending
on the kind of poultry, its age, and the food
it has received. The range is from 2.5 per
cent fat in broiling chickens to over 16 per
cent in hens. Young geese contain over 36
per cent fat. The fat content of ducks is
higher than that of chickens and turkeys.
Table XLIII shows the proximate com¬
position of poultry as compared with beef.
Nutritive Value. Not only the amount of
protein supplied by poultry is comparable to
that of meat, but also the quality of the pro¬
tein. Like meat, poultry supplies protein,
which is excellent for building body tissues.
Table XLIII •
Meat
Water
Protein
Fat
Ash
Fuel Value
per Pound
Proximate
Per cent
Per cent
Per cent
Per cent
Calories
Composition
Lean beef .
67.00
19.00
3.00
1.00
876
of Poultry
Chicken (broiler) .
74.80
21.50
2.50
1.10
492
Hen (fowl) .
63.70
19.00
16.30
1.00
1016
Compared
Turkey .
55.50
21.00
22.90
1.00
1318
with Beef 1
Duck .
61.10
18.30
19.00
1.30
1290
Goose (young) .
46.70
16.30
36.20
.80
1774
1Edible portion.
[221]
TOTAL PER CAPITA PRODUCTION AND
CIVILIAN PER CAPITA CONSUMPTION OF
EGGS, CHICKEN, AND TURKEY,
UNITED STATES, 1910- 47
NUMBER
450
400
350
300
250
POUNDS
( DRESSED
WEIGHT )
20
15
10
5
0
1910 1915 1920 1925 1930 1935 1940 1945 1950
♦DRESSED WEIGHT DATA FOR 194 7 ARE BASED ON PRELIMINARY INDICATIONS
A CONSUMPTION 1941-47 APPLIES TO CIVILIAN POPULATION ONLY
U.S.D.A.
[222]
Look for largest supplies
of fresh poultry In these months
[ Cold storage supplies are usually greater
when fresh supplies are smallest!
January
yyyy^
STEWERS ROASTERS CAPONS GEESE TURKEYS
February
yy
STEWERS CAPONS
March
y
STEWERS
April
y
STEWERS
May
y y v
STEWERS 6ROHERS DUCKS
June
y v
STEWERS BROILERS OUCKS SQUABS
July
broilers fryers ducks squabs
August
y ¥ J V
BROILERS FRYERS GUINEAS SQUABS DUCKS
September
f y v'
FRYERS ROASTERS GUINEAS SQUABS DUCKS
October
FRYERS ROASTERS STEWERS GUINEAS TURKEYS OUCKS
November
y y 4A 4
ROASTERS STEWERS GEESE. TURKEYS OUCKS
December
yyyy^v
ROASTERS STEWERS CAPONS GEESE TURKEYS DUCKS
U.S.D.A.
Fresh Poultry Calendar
The energy value is dependent upon the
fat content of the bird, varying from under
500 calories a pound in broiling chickens to
over 1000 in mature hens, and approxi¬
mately 1800 in geese.
Poultry, like meat, is a good source of iron
and phosphorus and the important B vita¬
mins. In general the dark meat is a better
source of minerals and vitamins than the light
meat.
Like other meats, poultry is readily and
completely digested. The light meat of
chicken and turkey is more tender than the
dark meat, since the fibers are shorter and
are held together less firmly with connective
tissue. This characteristic, together with
a lower fat content, causes the white meat of
poultry to be more easily digested than the
dark.
MARKET CLASSES
Page 198
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
The production and consumption of tur¬ key also are increasing in this country. Aver¬ age consumption increased from two pounds per person per year in the early 1930’s to
four and one-half pounds per person in 1947. Other poultry is consumed in small amounts.
The nutritive value of poultry is compa¬ rable to that of other meats.
Proximate Composition. The protein con¬ tent of poultry varies from 16 to 21 per cent, which is approximately the same as in lean meat. The amount of fat varies, depending on the kind of poultry, its age, and the food it has received. The range is from 2.5 per cent fat in broiling chickens to over 16 per cent in hens. Young geese contain over 36 per cent fat. The fat content of ducks is higher than that of chickens and turkeys. Table XLIII shows the proximate com¬ position of poultry as compared with beef.
Nutritive Value. Not only the amount of protein supplied by poultry is comparable to that of meat, but also the quality of the pro¬ tein. Like meat, poultry supplies protein, which is excellent for building body tissues.
Table XLIII •
Meat
Water
Protein
Fat
Ash
Fuel Value per Pound
Proximate
Per cent
Per cent
Per cent
Per cent
Calories
Composition
Lean beef .
67.00
19.00
3.00
1.00
of Poultry
Chicken (broiler) .
74.80
21.50
2.50
1.10
Hen (fowl) .
63.70
19.00
16.30
1.00
Compared
Turkey .
55.50
21.00
22.90
1.00
with Beef 1
Duck .
61.10
18.30
19.00
1.30
Goose (young) .
46.70
16.30
36.20
.80
1Edible portion. [221]
TOTAL PER CAPITA PRODUCTION AND CIVILIAN PER CAPITA CONSUMPTION OF EGGS, CHICKEN, AND TURKEY, UNITED STATES, 1910- 47
NUMBER
POUNDS
( DRESSED WEIGHT )
1910 1915 1920 1925 1930 1935 1940 1945 1950
♦DRESSED WEIGHT DATA FOR 194 7 ARE BASED ON PRELIMINARY INDICATIONS A CONSUMPTION 1941-47 APPLIES TO CIVILIAN POPULATION ONLY
[222]
Look for largest supplies of fresh poultry In these months
[ Cold storage supplies are usually greater when fresh supplies are smallest!
January
yyyy^
STEWERS ROASTERS CAPONS GEESE TURKEYS
February
yy
STEWERS CAPONS
March
y
STEWERS
April
y
STEWERS
May
y y v
STEWERS 6ROHERS DUCKS
June
y v
STEWERS BROILERS OUCKS SQUABS
July
broilers fryers ducks squabs
August
y ¥ J V
BROILERS FRYERS GUINEAS SQUABS DUCKS
September
f y v'
FRYERS ROASTERS GUINEAS SQUABS DUCKS
October
FRYERS ROASTERS STEWERS GUINEAS TURKEYS OUCKS
November
y y 4A 4
ROASTERS STEWERS GEESE. TURKEYS OUCKS
December
yyyy^v
ROASTERS STEWERS CAPONS GEESE TURKEYS DUCKS
Fresh Poultry Calendar
The energy value is dependent upon the fat content of the bird, varying from under 500 calories a pound in broiling chickens to
over 1000 in mature hens, and approxi¬ mately 1800 in geese.
Poultry, like meat, is a good source of iron and phosphorus and the important B vita¬ mins. In general the dark meat is a better source of minerals and vitamins than the light meat.
Like other meats, poultry is readily and completely digested. The light meat of chicken and turkey is more tender than the dark meat, since the fibers are shorter and are held together less firmly with connective tissue. This characteristic, together with a lower fat content, causes the white meat of poultry to be more easily digested than the dark.
MARKET CLASSES