*Cocoanuts | | 16 | .57| 4 |77 | 19 *Chestnuts, fresh, edible | | | | | | portion, average | | 40 | 1.4 | 10 |20 | 70 *Filberts, edible portion, | | | | | | average |Ten nuts | 14 | .48| 9 |84 | 7 *Hickory nuts | | 13 | .47| 9 |85 | 6 *Peanuts, edible portion, | | | | | | average |Thirteen double | 18 | .62| 20 |63 | 17 *Pecans, polished, edible | | | | | | portion |About eight | 13 | .46| 6 |87 | 7 *Pine nuts (pignolias), | | | | | | edible portion |About eighty | 16 | .56| 22 |74 | 4 *Walnuts, California, | | | | | | edible portion |About six | 14 | .48 | 10 |83 | 7 ----------------------------------------------------------------------------- MISCELLANEOUS -----------------------------+----------------+-----+-----+-----+----+------- *Eggs, hen's, boiled |One large egg | 59 | 2.1 | 32 |68 | 00 *Eggs, hen's whites | |181 | 6.4 |100 | 0 | 00 *Eggs, hen's, yolks |Two yolks | 27 | .94| 17 |83 | 00 *Omelet | | 94 | 3.3 | 34 |60 | 6 *Soup, beef, as purchased, | | | | | | average | |380 |13. | 69 |14 | 17 *Soup, bean, as purchased, | | | | | | average |Very large plate|150 | 5.4 | 20 |20 | 60 *Soup, cream of celery, as | | | | | | purch., average |Two plates |180 | 6.3 | 16 |47 | 37 *Consomme, as purchased | |830 |29. | 85 |00 | 15 *Clam chowder, as purchased |Two plates |230 | 8.25| 17 |18 | 65 -----------------------------+----------------+-----+-----+-----+----+------- [A] Abstracted from A Graphic Method of Practical Dietetics, Irving Fisher, Journal of A. M. A., Vol. xlviii, pp. 1316-1324. [*] Chemical Composition of American Food Materials. Atwater and Bryant. U. S. Department of Agriculture Bulletin, No. 28. [†] Experiments on Losses in Cooking Meats. (1900103, Grindley, U. S. Department of Agriculture Bulletin, No. 141.) [‡] Laboratory number of specimen, as per Experiments on Losses in Cooking Meat. [Sidenote: Cost of Ready to Serve Foods] The following table, adapted from one compiled by Gephart and Lusk ("Analysis and Cost of Ready to Serve Foods"), shows in convenient form the relative energy values and cost of the more commonly used articles of food.