Food values: by American school of home economics Chicago

Author:American school of home economics, Chicago. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Dietaries. [from old catalog]
Publisher: Chicago, Ill.
Published: 1909-03-25T05:00:00+00:00

Name of Food

" Portion " Containing 100 Food

Units (approx.)

Wt. of 100 Calories

Per cent of

CEREALS

*Bread, brown, average Ord. thick slice. 43 1.5 9

♦Bread, corn (johnnycake) av.. Small square. ... 38 1.3 12

*Bread, white, home made. . . Ord. thick slice 38 1.3 13

Corn flakes, toasted Ord. cer. dish f'l 27 .97 11

*Corn meal, granular, av 27 .96 10

Corn meal, unbolted, av 26 .92 9

*Crackers, graham Two crackers. .23 .82 9

*Crackers, oatmeal Two crackers. . 23 .81 11

*Honiinv, cooked Large serving. . 120 4.2 11

♦Macaroni, av 27 .96 15

♦Macaroni, cooked Ord. serving. .. 110 3.85 14

♦Oatmeal, boiled 13^ serving.. . . 159 5.6 18

♦Popcorn 24 .86 11

♦Rice, uncooked... 28 .98 9

♦Rice, boiled Ord. cereal dish 87 3.1 10

♦Rice, flakes Ord. cereal dish. 27 .94 8

♦Rolls, Vienna, av One large roll. . 35 1.2 12

♦Shredded wheat One biscuit. .. . 27 .94 13

♦Spaghetti, average 28 .97 12

♦Wheat, flour, e't'e w^'h't, av 27 .96 15

♦Wheat, flour, graham, av 27 .96 15

♦Wheat, flour, patent, family

and straight grade spring

wheat, av 27 .97 12

♦Zweiback Size of thick slice

of bread 23 .81 9

7 16

6

1

5 11 20 24

2

2 15

7 11

1

1

1

7

4.5

1

5

5

3 21

84

72

81

88

85

80

71

65

87

83

71

75

78

90

89

91

81

82.

87

80

80

85 70

MISCELLANEOUS

♦Eggs, hen's boiled One large egg.. 59 2.1 32 68 00

♦Eggs, hen's whites 181 6.4 100 0 00

♦Eggs, hen's yolks Two yolks 27 .94 17 83 00

♦Omelet 94 3.3 "34 60 6

♦Soup, beef, av 380 13. 69 14 17

♦Soup, bean, av Very large plate 150 5.4 20 20 60

♦Soup, cream of celery Two plates 180 6.3 16 47 37

♦Consomme 8.30 29. 85 00 15

♦Clam chowder Two plates 230 8.25 17 18 65

♦Chocolate, bitter Half-a-square.. . 16 .56 S 72 20

♦Cocoa 20 .69 17 53 30

Ice Cream (Phila) 45 1.6 5 62 38

tExperiments on Losses in Cooking Meats. (1900-03), Grindley, U. S. Department of Agriculture Bull. No. 141.

tLaboratory number of specimen, as per Experiments on Losses in Cooking Meat.

♦Chemical Composition of American Food Materials, Atwater and Bryant, U. S. Department of Agriculture Bull, No. 28.

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