, etc.: | | | | | | |
Butter | -- | 11.0 | 1.0 |85.0 | -- | 3.0| 3410
Whole milk | -- | 87.0 | 3.3 | 4.0 | 5.0 | 0.7| 310
Skim milk | -- | 90.5 | 3.4 | 0.3 | 5.1 | 0.7| 165
Buttermilk | -- | 91.0 | 3.0 | 0.5 | 4.8 | 0.7| 160
Condensed milk | -- | 26.9 | 8.8 | 8.3 |54.1 | 1.9| 1430
Cream | -- | 74.0 | 2.5 |18.5 | 4.5 | 0.5| 865
Cheese, Cheddar | -- | 27.4 | 27.7 |36.8 | 4.1 | 4.0| 2075
Cheese, full cream | -- | 34.2 | 25.9 |33.7 | 2.4 | 3.8| 1885
| | | | | | |
VEGETABLE FOOD | | | | | | |
| | | | | | |
Flour, meal, etc.: | | | | | | |
Entire wheat flour | -- | 11.4 | 13.8 | 1.9 |71.9 | 1.0| 1650
Graham flour | -- | 11.3 | 13.3 | 2.2 |71.4 | 1.8| 1645
Wheat flour, patent | | | | | | |
roller process | | | | | | |
High-grade and medium | -- | 12.0 | 11.4 | 1.0 |75.1 | 0.5| 1635
Low grade | -- | 12.0 | 14.0 | 1.9 |71.2 | 0.9| 1640
Macaroni, vermicelli, etc | -- | 10.3 | 13.4 | 0.9 |74.1 | 1.3| 1645
Wheat breakfast food | -- | 9.6 | 12.1 | 1.8 |75.2 | 1.3| 1680
Buckwheat flour | -- | 13.6 | 6.4 | 1.2 |77.9 | 0.9| 1605
Rye flour | -- | 12.9 | 6.8 | 0.9 |78.7 | 0.7| 1620
Corn meal | -- | 12.5 | 9.2 | 1.9 |75.4 | 1.0| 1635
Oat breakfast food | -- | 7.7 | 16.7 | 7.3 |66.2 | 2.1| 1800
Rice | -- | 12.3 | 8.0 | 0.3 |79.0 | 0.4| 1620
Tapioca | -- | 11.4 | 0.4 | 0.1 |88.0 | 0.1| 1650
Starch | -- | -- | -- | -- |90.0 | -- | 1675
Bread, pastry, etc.: | | | | | | |
White bread | -- | 35.3 | 9.2 | 1.3 |53.1 | 1.1| 1200
Brown bread | -- | 43.6 | 5.4 | 1.8 |47.1 | 2.1| 1040
Bread, pastry, etc.: | | | | | | |