Feeding the family / by Mary Swartz Rose.

  • Mary Swartz Rose
Date:
1929
Catalogue details

Licence: In copyright

Credit: Feeding the family / by Mary Swartz Rose. Source: Wellcome Collection.

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    Amounts of Protein in ioo-Calorie Portions of Some Common Food Materials Food Material Measure of Portion Pro- tein Calo- ries Pro- tein Grams Nitro- gen Grams Gelatin, dry 2f tablespoons 99.8 24.9 3-98 Cod, fresh steaks .... 5 ounces (uncooked) 93-7 23-4 3-90 Chicken, lean meat . . . 3 ounces (cooked) 79.6 I9-9 3-19 Halibut, steaks 3 ounces (uncooked) 61.3 15.3 245 Beef, lean round .... 21 ounces (uncooked) 54-5 13.6 2.18 Salmon, canned .... 1 cup 53-6 134 2.14 Oysters, solids I cup 49.0 12.3 i-95 Milk, skim . . . . . . i| cups 37-o 9-3 149 Eggs 11 eggs 36.4 9.1 1.47 Buttermilk i| cups 33-6 84 i-34 Sausage, Frankfort . . . i sausage 3i-3 7-8 1.25 Peas, dried 2 tablespoons (uncooked) 27.7 6.9 1.10 Beans, navy | cup (uncooked) 26.1 6-5 1.04 Cheese, American .... i|-inch cube 26.0 6-5 1.04 Beans, baked (canned) . . 3 cup 21.5 54 0.86 Milk, whole I cup 19.0 4.8 0.77 Peanuts, shelled .... 2 dozen singles 18.8 4-7 0-75 Oatmeal i cup (cooked) 16.8 4.2 0.67 Macaroni i cup 14.8 3-7 o-59 Bread, white 2 small slices 14.4 3.6 0.58 Almonds, shelled .... 12-15 nuts 12.9 3-2 0.51 Wheat, flaked § cup (cooked) 12.7 3-2 0.51 Cornmeal f cup (cooked) 10.4 2.6 0.42 Walnuts, shelled .... 8-16 meats 10.4 2.6 0.42 Chocolate, bitter .... ^ square 8.4 2.1 o-33 Phosphorus is equally important with nitrogen, though required in smaller amounts. It forms a part of every active cell of the body and, along with calcium, helps to give rigidity to the bones and teeth. It is not limited like nitrogen and sulphur to the protein of food, but is found sometimes asso- ciated with protein, as in the protein of the yolks of eggs (called vitellin), or one of the proteins of milk (casein); some- times associated with fat, as in the yolks of eggs (in the lecithin); and sometimes in simpler forms in grains, fruits, and vegetables.
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