fresh E.P. | 7.1 | .7 | 22.0 | 557 | 82
A.P. | 3.2 | .3 | 9.9 | 250 | 182
string, fresh E.P. | 2.3 | 3. | 7.4 | 184 | 241
A.P. | 2.1 | 3. | 6.9 | 176 | 259
baked, canned A.P. | 6.9 | 2.5 | 19.6 | 583 | 78
red kidney, canned | 7.0 | .2 | 18.5 | 471 | 96
Beef, brisket, | | | | |
medium fat E.P. | 15.8 | 28.5 | -- | 1449 | 31
A.P. | 12.0 | 22.3 | -- | 1130 | 40
chuck, average E.P. | 19.2 | 15.4 | -- | 978 | 46
A.P. | 15.8 | 12.5 | -- | 797 | 58
corned, average E.P. | 15.6 | 26.2 | -- | 1353 | 34
A.P. | 14.3 | 23.8 | -- | 1230 | 37
cross ribs, | | | | |
average E.P. | 15.9 | 28.2 | -- | 1440 | 32
A.P. | 13.8 | 24.8 | -- | 1262 | 36
dried, salted, | | | | |
and smoked E.P. | 30.0 | 6.5 | .4 | 817 | 56
A.P. | 26.4 | 6.9 | -- | 760 | 60
flank, lean E.P. | 20.8 | 11.3 | -- | 838 | 54
A.P. | 20.5 | 11.0 | -- | 821 | 55
fore quarter, | | | | |
lean E.P. | 18.9 | 12.2 | -- | 842 | 54
A.P. | 14.7 | 9.5 | -- | 655 | 69
fore shank, | | | | |
lean E.P. | 22.0 | 6.1 | -- | 647 | 70
A.P. | 14.0 | 3.9 | -- | 414 | 110
heart E.P. | 16.0 | 20.4 | 1.0 | 1140 | 40
A.P. | 14.8 | 24.7 | .9 | 1292 | 35
hind quarter, | | | | |
lean E.P. | 20.0 | 13.4 | -- | 907 | 50
A.P. | 16.7 | 11.2 | -- | 757 | 60
hind shank, lean E.P. | 21.9 | 5.4 | -- | 617 | 75
A.P. | 9.1 | 2.2 | -- | 255 | 179
hind shank, fat E.P. | 20.4 | 18.8 | -- | 1171 | 40
A.P. | 9.9 | 9.1 | -- | 552 | 83
liver E.P. | 20.4 | 4.5 | 1.7 | 584 | 78