----------------------+--------------+------------+----------- | | | Fuel Food materials. |Carbohydrates.| Ash. | value per | | | pound. ----------------------+--------------+------------+----------- |_Per cent._ |_Per cent._ |_Calories._ Cheese | 2.4 | 3.8 | 1,950 Beef of average | | | composition as | | | purchased | | .7 | 935 Edible portion | | .9 | 1,145 Porterhouse steak | | | as purchased | | .8 | 1,110 Edible portion | | 1.0 | 1,270 Loin steak, broiled, | | | edible portion | | 1.2 | 1,300 Dried beef | | 8.9 | 790 Eggs as purchased | | .9 | 635 Edible portion | | 1.0 | 720 Milk | 5.0 | .7 | 310 Bread | 53.1 | 1.1 | 1,215 Potatoes as purchased | 14.7 | .8 | 295 Edible portion | 18.4 | 1.0 | 385 Apples as purchased | 10.8 | .3 | 190 Edible portion | 14.2 | .3 | 290 ----------------------+--------------+------------+----------- It will be seen from the above table that cheese has nearly twice as much protein, weight for weight, as beef of average composition as purchased and that its fuel value is more than twice as great. It contains over 25 per cent more protein than the same weight of porterhouse steak as purchased, and nearly twice as much fat. As shown by the figures in the above table, cheese contains 3.8 per cent ash. Of this a considerable part may be salt added in cheese making. Like the milk from which it is made, cheese ash is characterized chiefly by the presence of calcium (lime), magnesium, phosphorus, and iron, the average values as given in earlier bulletins of the department[8] being 1.24 per cent calcium oxid, 0.049 per cent magnesium oxid, 1.49 per cent phosphorus pentoxid, and 0.0015 per cent iron.