| 5 | 2.00 | 0.02 | -- | 0.05 | 130
Corn, canned | 10 | 1.00 | 0.02 | 0.01 | 0.18 | 430
Potatoes, | | | | | |
90 cents per bushel | 1-1/2| 6.67 | 0.10 | 0.01 | 0.93 | 1970
60 cents per bushel | 1 | 10.00 | 0.15 | 0.01 | 1.40 | 2950
45 cents per bushel | 3/4 | 13.33 | 0.20 | 0.01 | 1.87 | 3935
Turnips | 1 | 10.00 | 0.08 | 0.01 | 0.54 | 1200
Apples | 1-1/2| 6.67 | 0.02 | 0.02 | 0.65 | 1270
Bananas | 7 | 1.43 | 0.01 | 0.01 | 0.18 | 370
Oranges | 6 | 1.67 | 0.01 | -- | 0.13 | 250
Strawberries | 7 | 1.43 | .01 | 0.01 | 0.09 | 215
Sugar | 6 | 1.67 | -- | -- | 1.67 | 2920
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It is to be noted in the table that, ordinarily, for the same amount of
money the most nutrients can be obtained in the form of milk, cheese,
sugar, and beans, corn meal, wheat flour, oatmeal, and cereals in bulk.
While meats supply protein liberally, they fail to furnish carbohydrates
as the vegetables. As discussed in the chapter on Dietary Studies of
Families, unnecessarily expensive foods are often used, resulting either
in lack of nutrients or unbalanced rations.

EXAMPLES

1. Compute the calories and the amounts of protein, fat, and
carbohydrates that can be procured for 25 cents in cheese selling for 18
cents per pound; how do these compare with the nutrients in eggs at 20
cents per dozen?

2. Which food furnishes the larger amount of nutrients, potatoes at 50
cents per bushel or flour at $6 per barrel?

3. How do beans at 10 cents per quart compare in nutritive value with
beef at 15 Cents per pound?

4. How does salt codfish at 10 cents per pound compare in nutritive
value with lamb chops at 15 cents per pound?

5. Compare in nutritive value cream at 25 cents per quart with butter at
30 cents per pound.

6. Calculate the composition and nutritive value of a cake made of
sugar, 8 oz.; butter, 4 oz.; eggs, 8 oz.; flour, 8 oz.; and milk, 4 oz.;
the baked cake weighs one and three fourths pounds.

AVERAGE COMPOSITION OF COMMON AMERICAN FOOD PRODUCTS

(From Farmer's Bulletin, No. 142, U. S. Dept. of Agr.)

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