← Human Foods and Their Nutritive Value
Chapter XVI. Comparative Cost and Value of Foods
241. Cost and Nutrient Content of Foods.—The market price and the nutritive value of foods are often at variance, as those which cost the most frequently contain the least nutrients. It is difficult to make absolute comparisons as to the nutritive value of foods at different prices, because they differ not only in the amounts, but also in the kinds of nutrients. While it is not possible to express definitely the value of one food in terms of another, approximate comparisons may be made as to the amounts of nutrients that can be secured for a given sum of money when foods are at different prices, and tables have been prepared making such comparisons.
Transcriber's Note: Fig. 56. is not of good quality,
but has been placed for information.
Fig. 56.—Composition of Foods.
(From Office of Experiment Stations Bulletin.)
242. Nutrients Procurable for a Given Sum.—To ascertain the nutrients procurable for a given sum first determine the amount in pounds that can be obtained, say, for ten cents, and then multiply by the percentages of fat, protein, carbohydrates, and calories in the food. The results are the amounts, in pounds, of nutrients procurable for that sum of money. For example: if milk is 5 cents per quart, two quarts or approximately four pounds, can be procured for 10 cents. If the milk contains fat, 4 per cent, protein, 3.3 per cent, carbohydrates, 5 per cent, and fuel value, 310 calories per pound, multiplying each of these by 4 gives the nutrients and fuel value in four pounds, or 10 cents worth of milk, as follows:
Protein 0.13 lb.
Fat 0.16 lb.
Carbohydrates 0.2 lb.
Calories 1240
If it is desired to compare milk at 5 cents per quart with round steak at 15 cents per pound, 10 cents will procure 0.66, or two thirds of a pound of round steak containing on an average (edible portion) 19 per cent protein, 12.8 per cent fat, and yielding 890 calories per pound. If 10 per cent is refuse, there is edible about 0.6 of a pound. The amounts of nutrients in the 0.6 of a pound of steak, edible portion, or 0.66 lb. as purchased would be:
Protein 0.11 lb.
Fat 0.08 lb.
Calories 534
It is to be observed that from the 10 cents' worth of milk a little more protein, 0.08 of a pound more fat, and nearly two and one half times as many calories can be secured as from the 10 cents' worth of meat. This is due to the carbohydrates and the larger amount of fat which the milk contains. At these prices, milk should be used liberally in the dietary, as it furnishes more of all the nutrients than does meat. It would not be advisable to exclude meat entirely from the ration, but milk at 5 cents per quart is cheaper food than meat at 15 cents per pound. In making comparisons, preference cannot always be given to one food because of its containing more of any particular nutrient, for often there are other factors that influence the value.
243. Comparing Foods as to Nutritive Value.—In general, preference should be given to foods which supply the most protein, provided the differences between the carbohydrates and fats are not large. When the protein content of two foods is nearly the same, but the fats and carbohydrates differ materially, the preference may safely be given to the food which supplies the larger amount of total nutrients. A pound of protein in a ration is more valuable than a pound of either fat or carbohydrates, although it is not possible to establish an absolute scale as to the comparative value of these nutrients, because they serve different functional purposes in the body. It is sometimes necessary to use small amounts of foods rich in protein in order to secure a balanced ration; excessive use of protein, however, is not economical, as that which is not needed for functional purposes is converted into heat and energy which could be supplied as well by the carbohydrates, and they are less expensive nutrients.
Transcriber's Note: Fig. 57. is not of good quality,
but has been placed for information.
Fig. 57.—Pecuniary Economy of Food.
(From Office of Experiment Stations Bulletin.)
Ten Cents will Purchase:
(From Farmer's Bulletin No. 142, U. S. Dept. of Agr.)
KIND OF FOOD MATERIAL Price per
Pound Total Weight
of Food
Material Protein Fat Carbohy-
drates Energy
Cents Pounds Pound Pound Pounds Calories
Beef, sirloin 25 0.40 0.06 0.06 — 410
Do. 20 0.50 0.08 0.08 — 515
Do. 15 0.67 0.10 0.11 — 685
Beef, round 16 0.63 0.11 0.08 — 560
Do. 14 0.71 0.13 0.09 — 630
Do. 12 0.83 0.15 0.10 — 740
Beef, shoulder clod 12 0.83 0.13 0.08 — 595
Do. 9 1.11 0.18 0.10 — 795
Beef, stew meat 5 2.00 0.29 0.23 — 1530
Beef, dried, chipped 25 0.40 0.10 0.03 — 315
Mutton chops, loin 16 0.63 0.08 0.17 — 890
Mutton, leg 20 0.50 0.07 0.07 — 445
Do. 16 0.63 0.09 0.09 — 560
Roast pork, loin 12 0.83 0.11 0.19 — 1035
Pork, smoked ham 22 0.45 0.06 0.14 — 735
Do. 18 0.56 0.08 0.18 — 915
Pork, fat salt 12 0.83 0.02 0.68 — 2950
Codfish, dressed, fresh 10 1.00 0.11 — — 220
Halibut, fresh 18 0.56 0.08 0.02 — 265
Cod, salt 7 1.43 0.22 0.01 — 465
Mackerel, salt, dressed 10 1.00 0.13 0.20 — 1135
Salmon, canned 12 0.83 0.18 0.10 — 760
Oysters, solids, 50 cents per quart 25 0.40 0.02 — 0.01 90
Oysters, solids, 35 cents per quart 18 0.56 0.03 0.01 0.02 125
Lobster, canned 18 0.56 0.10 0.01 — 225
Butter 20 0.50 0.01 0.40 — 1705
Do. 25 0.40 — 0.32 — 1365
Do. 30 0.33 — 0.27 — 1125
Eggs, 36 cents per dozen 24 0.42 0.05 0.04 — 260
Eggs, 24 cents per dozen 16 0.63 0.07 0.06 — 385
Eggs, 12 cents per dozen 8 1.25 0.14 0.11 — 770
Cheese 16 0.63 0.16 0.20 0.02 1185
Milk, 7 cents per quart 3½ 2.85 0.09 0.11 0.14 885
Milk, 6 cents per quart 3 3.33 0.11 0.13 0.17 1030
Wheat flour 3 3.33 0.32 0.03 2.45 5440
Do. 2½ 4.00 0.39 0.04 2.94 6540
Corn meal, granular 2½ 4.00 0.31 0.07 2.96 6540
Wheat breakfast food 7½ 1.33 0.13 0.02 0.98 2235
Oat breakfast food 7½ 1.33 0.19 0.09 0.86 2395
Oatmeal 4 2.50 0.34 0.16 1.66 4500
Rice 8 1.25 0.08 — 0.97 2025
Wheat bread 6 1.67 0.13 0.02 0.87 2000
Do. 5 2.00 0.16 0.02 1.04 2400
Do. 4 2.50 0.20 0.03 1.30 3000
Rye bread 5 2.00 0.15 0.01 1.04 2340
Beans, white, dried 5 2.00 0.35 0.03 1.16 3040
KIND OF FOOD MATERIAL Price per
Pound Total Weight
of Food
Material Protein Fat Carbohy-
drates Energy
Cabbage 2½ 4.00 0.05 0.01 0.18 460
Celery 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 1½ 6.67 0.10 0.01 0.93 1970
Potatoes, 60 cents per bushel 1 10.00 0.15 0.01 1.40 2950
Potatoes, 45 cents per bushel ¾ 13.33 0.20 0.01 1.87 3935
Turnips 1 10.00 0.08 0.01 0.54 1200
Apples 1½ 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
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.)
FOOD MATERIAL (as purchased) Refuse Water Protein Fat Carbohy-
drates Ash Fuel Value
per Pound
ANIMAL FOOD % % % % % % Calories
Beef, fresh:
Chuck ribs 16.3 52.6 15.5 15.0 — 0.8 910
Flank 10.2 54.0 17.0 19.0 — 0.7 1105
Loin 13.3 52.5 16.1 17.5 — 0.9 1025
Porterhouse steak 12.7 52.4 19.1 17.9 — 0.8 1100
Sirloin steak 12.8 54.0 16.5 16.1 — 0.9 975
Neck 27.6 45.9 14.5 11.9 — 0.7 1165
Ribs 20.8 43.8 13.9 21.2 — 0.7 1135
Rib rolls — 63.9 19.3 16.7 — 0.9 1055
Round 7.2 60.7 19.0 12.8 — 1.0 890
Rump 20.7 45.0 13.8 20.2 — 0.7 1090
Shank, fore 36.9 42.9 12.8 7.3 — 0.6 545
Shoulder and clod 16.4 56.8 16.4 9.8 — 0.9 715
Fore quarter 18.7 49.1 14.5 17.5 — 0.7 995
Hind quarter 15.7 50.4 15.4 18.3 — 0.7 1045
Beef, corned, canned,
pickled, dried:
Corned beef 8.4 49.2 14.3 23.8 — 4.6 1245
Tongue, pickled 6.0 58.9 11.9 19.2 — 4.3 1010
Dried, salted, and smoked 4.7 53.7 26.4 6.9 — 8.9 790
Canned boiled beef — 51.8 25.5 22.5 — 1.3 1410
Canned corned beef — 51.8 26.3 18.7 — 4.0 1270
Veal:
Breast 21.3 52.0 15.4 11.0 — 0.8 745
Leg 14.2 60.1 15.5 7.9 — 0.9 625
Leg cutlets 3.4 68.3 20.1 7.5 — 1.0 695
Fore quarter 24.5 54.2 15.1 6.0 — 0.7 535
Hind quarter 20.7 56.2 16.2 6.6 — 0.8 580
Mutton:
Flank 9.9 39.0 13.8 36.9 — 0.6 1770
Leg, hind 18.4 51.2 15.1 14.7 — 0.8 890
Loin chops 16.0 42.0 13.5 28.3 — 0.7 1415
Fore quarter 21.2 41.6 12.3 24.5 — 0.7 1235
Hind quarter, without tallow 17.2 45.4 13.8 23.2 — 0.7 1210
Lamb:
Breast 10.1 45.5 15.4 19.1 — 0.8 1075
Leg, hind 17.4 52.9 15.9 13.6 — 0.9 860
Pork, fresh:
Ham 10.7 48.0 13.5 25.9 — 0.8 1320
Loin chops 19.7 41.8 13.4 24.2 — 0.8 1245
Shoulder 12.4 44.9 12.0 29.8 — 0.7 1450
Tenderloin — 66.5 18.9 13.0 — 1.0 895
Pork, salted, cured, pickled:
Ham, smoked 13.6 34.8 14.2 33.4 — 4.2 1635
Shoulder, smoked 18.2 36.8 13.0 26.6 — 5.5 1335
Salt pork — 7.9 1.9 86.2 — 3.9 3555
Bacon, smoked 7.7 17.4 9.1 62.2 — 4.1 2715
Sausage:
Bologna 3.3 55.2 18.2 19.7 — 3.8 1155
Pork — 39.8 13.0 44.2 1.1 2.2 2075
Frankfort — 57.2 19.6 18.6 1.1 3.4 1155
Soups:
Celery, cream of — 88.6 2.1 2.8 5.0 1.5 235
Beef — 92.9 4.4 0.4 1.1 1.2 120
Meat stew — 84.5 4.6 4.3 5.5 1.1 365
Tomato — 90.0 1.8 1.1 5.6 1.5 185
Poultry:
Chicken, broilers 41.6 43.7 12.8 1.4 — 0.7 305
Fowls 25.9 47.1 13.7 12.3 — 0.7 765
Goose 17.6 38.5 13.4 29.8 — 0.7 1475
Turkey 22.7 42.4 16.1 18.4 — 0.8 1060
Fish:
Cod, dressed 29.9 58.5 11.1 0.2 — 0.8 220
Halibut, steaks or sections 17.7 61.9 15.3 4.4 — 0.9 475
Mackerel, whole 44.7 40.4 10.2 4.2 — 0.7 370
Perch, yellow dressed 35.1 50.7 12.8 0.7 — 0.9 275
Shad, whole 50.1 35.2 9.4 4.8 — 0.7 380
Shad, roe — 71.2 20.9 3.8 2.6 1.5 600
Fish, preserved:
Cod, salt 24.9 40.2 16.0 0.4 — 18.5 325
Herring, smoked 44.4 19.2 20.5 8.8 — 7.4 755
Fish, canned
Salmon — 63.5 21.8 12.1 — 2.6 915
Sardines [A]5.0 53.6 23.7 12.1 — 5.3 950
Shellfish:
Clams — 80.8 10.6 1.1 5.2 2.3 340
Crabs 52.4 36.7 7.9 0.9 0.6 1.5 200
Lobsters 61.7 30.7 5.9 0.7 0.2 0.8 145
Eggs: Hen's eggs 11.2 65.5 13.1 9.3 — 0.9 635
Dairy products, 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.:
Graham bread — 35.7 8.9 1.8 52.1 1.5 1195
Whole wheat bread — 38.4 9.7. 0.9 49.7 1.3 1130
Rye bread — 35.7 9.0. 0.6 53.2 1.5 1170
Cake — 19.9 6.3. 9.0 63.3 1.5 1630
Cream crackers — 6.8 9.7. 12.1 69.7 1.7 1925
Oyster crackers — 4.8 11.3. 10.5 70.5 2.9 1910
Soda crackers — 5.9 9.8. 9.1 73.1 2.1 1875
Sugars, etc.:
Molasses — — — — 70.0 — 1225
Candy — — — — 96.0 — 1680
Honey — — — — 81.0 — 1420
Sugar, granulated — — — — 100.0 — 1750
Maple sirup — — — — 71.4 — 1250
Vegetables:
Beans, dried — 12.6 22.5. 1.8 59.6 3.5 1520
Beans, Lima, shelled — 68.5 7.1. 0.7 22.0 1.7 540
Beans, string 7.0 83.0 2.1. 0.3 6.9 0.7 170
Beets 20.0 70.0 1.3. 0.1 7.7 0.9 160
Cabbage 15.0 77.7 1.4. 0.2 4.8 0.9 115
Celery 20.0 75.6 0.9. 0.1 2.6 0.8 65
Corn, green (sweet), edible portion — 75.4 3.1 1.1 19.7 0.7 440
Cucumbers 15.0 81.1 0.7. 0.2 2.6 0.4 65
Lettuce 15.0 80.5 1.0. 0.2 2.5 0.8 65
Mushrooms — 88.1 3.5 0.4 6.8 1.2 185
Onions 10.0 78.9 1.4. 0.3 8.9 0.5 190
Parsnips 20.0 66.4 1.3. 0.4 10.8 1.1 230
Peas (Pisum sativum), dried. — 9.5 24.6 1.0 62.0 2.9 1565
Peas (Pisum sativum), shelled — 74.6 7.0 0.5 16.9 1.0 440
Cowpeas, dried — 13.0 21.4. 1.4 60.8 3.4 1505
Potatoes 20.0 62.6 1.8. 0.1 14.7 0.8 295
Rhubarb 40.0 56.6 0.4 0.4 2.2 0.4 60
Sweet potatoes 20.0 55.2 1.4 0.6 21.9 0.9 440
Spinach — 92.3 2.1 0.3 3.2 2.1 95
Squash 50.0 44.2 0.7 0.2 4.5 0.4 100
Tomatoes — 94.3 0.9 0.4 3.9 0.5 100
Turnips 30.0 62.7 0.9 0.1 5.7 0.6 120
Vegetables, canned:
Baked beans — 68.9 6.9 2.5 19.6 2.1 555
Peas (Pisum sativum), green — 85.3 3.6 0.2 9.8 1.1 235
Corn, green — 76.1 2.8 1.2 19.0 0.9 430
Succotash — 75.9 3.6 1.0 18.6 0.9 425
Tomatoes — 94.0 1.2 0.2 4.0 0.6 95
Fruits, berries, etc., fresh:
Apples 25.0 63.3 0.3 0.3 10.8 0.3 190
Bananas 35.0 48.9 0.8 0.4 14.3 0.6 260
Grapes 25.0 58.0 1.0 1.2 14.4 0.4 295
Lemons 30.0 62.5 0.7 0.5 5.9 0.4 125
Muskmelons 50.0 44.8 0.3 — 4.6 0.3 80
Oranges 27.0 63.4 0.6 0.1 8.5 0.4 150
Pears 10.0 76.0 0.5 0.4 12.7 0.4 230
Persimmons, edible portion — 66.1 0.8 0.7 31.5 0.9 550
Raspberries — 85.8 1.0 — 12.6 0.6 220
Strawberries 5.0 85.9 0.9 0.6 7.0 0.6 150
Watermelons 59.4 37.5 0.2 0.1 2.7 0.1 50
Fruits, dried:
Apples — 28.1 1.6 2.2 66.1 2.0 1185
Apricots — 29.4 4.7 1.0 62.5 2.4 1125
Dates 10.0 13.8 1.9 2.5 70.6 1.2 1275
Rhubarb 40.0 56.6 0.4 0.4 2.2 0.4 60
Figs — 18.8 4.3 0.3 74.2 2.4 1280
Raisins 10.0 13.1 2.3 3.0 68.5 3.1 1265
Nuts:
Almonds 45.0 2.7 11.5 30.2 9.5 1.1 1515
Brazil nuts 49.6 2.6 8.6 33.7 3.5 2.0 1485
Butternuts 86.4 0.6 3.8 8.3 0.5 0.4 385
Chestnuts, fresh 16.0 37.8 5.2 4.5 35.4 1.1 915
Chestnuts, dried 24.0 4.5 8.1 5.3 56.4 1.7 1385
Cocoanuts 48.8 7.2 2.9 25.9 14.3 0.9 1295
Cocoanut, prepared — 3.5 6.3 57.4 31.5 1.3 2865
Filberts 52.1 1.8 7.5 31.3 6.2 1.1 1430
Hickory nuts 62.2 1.4 5.8 25.5 4.3 0.8 1145
Pecans, polished 53.2 1.4 5.2 33.3 6.2 0.7 1465
Peanuts 24.5 6.9 19.5 29.1 18.5 1.5 1775
Piñon (Pinus edulis) 40.6 2.0 8.7 36.8 10.2 1.7 1730
Walnuts, black 74.1 0.6 7.2 14.6 3.0 0.5 730
Walnuts, English 58.1 1.0 6.9 26.6 6.8 0.6 1250
Miscellaneous:
Chocolate — 5.9 12.9 48.7 30.3 2.2 5625
Cocoa, powdered — 4.6 21.6 28.9 37.7 7.2 2160
Cereal coffee, infusion
(1 part boiled in 20 parts water) — 98.2 0.2 — 1.4 0.2 30