I FACTS
about FOODS
...
Distributed In the Interest of beHer
health through beHer nutrition
.f
H. J. Heinz Company of Canada limited
LEAMINGTON. ·ONTARIO. CANADA
,. . . .
. .
SPBCIAL COLLECTIONS & R ARB B OOKS
WALTER CLINTON jACKSON LIBRARY
THE UNJHRSITY Of' NORTH CAROLINA AT GREENSBORO
H-o""-t 6COMV~<lcS PQVI<j>hlets
Gift of Paul and Janice Hessling
Compliments H. J. Heinz Company
of Canada, Limited
The information in the tables in this
booklet has been compiled by the Heinz
Nutritional Research Division at Leamington,
from the following sources:
1. Calorie, protein, fat, carbohydrate,
calcium, iron and vitamin values
were adapted from a publication, AIB-36
(April, 1951 I of the Bureau of Human
Nutrition and Home Economics of the
United States Department of Agriculture.
2. Sodium values were computed
from a scientific paper which appeared in
the Journal of the American Dietetic Association
for April, 1949
REVISED EDITION OCTOBER 1961
NUTRITIONAL NEEDS
Calories are the ·units in which food energy is measured. The body burns foods
to stay warm, to do work, and to keep alive. An energy intake greater than needed
causes overweight.
Proteins are the chief constituents (other than water) of the lean tissues of the
body, such as muscles and blood. The body requires proteins for growth, and to
replace its own protein stores, which are continually being depleted. The pr.ocesses
of digestion break down the proteins into simpler units called amrno acids, which
are then reassembled into other proteins in the tissues.
Ten of the many different kinds of amino acids are essential to life, and must
be furnished by protein in the food. Proteins differ in tht!ir content of these essential
amino acids. In general, animal proteins such as meats and milk are of better biological
value than plant proteins. However, meals containing both plant and animal
protein are both nutritionally and economically desirable.
Protein sources (arranged in descending order of nutritive value) include:
whole egg, milk and cheese, meats, fish and poultry, beans, rolled oat~, whole
wheat, corn meal and white flour.
Fats are the most concentrated sources of food energy. Many fats· carry important
amounts of the fat-soluble vitamins A, D, E and K. C~rtoin " unsaturated"
fats (soft fats and oils) contain unsaturated fatty acids believed essential for proper
nutrition . Body fats furnish energy reserves ( althou.gh too much body fat may tend
to shorten life). Fat in cookery makes food seem more appetizing and, by delaying
the emptying times of the stomach, makes a meal seem to "stick to the ribs". Food
fats aid in the absorption of the fat-soluble vitamins and p.e rhaps calcium .
Carbohydrates include two large groups of closely related substances, sugars,
and starches, which are built up from simple sugars. Carbohydrates are used primarily
for energy, either for internal or external work, or for heat. They may also be
stored as glycogen (muscle starch) or converted into body fat.
Carbohydrates represent the most economical sources of body energy; as such
they are the foundation of any food supply. Continued use of large amounts of
concentrated sugars m!ly produce cavities in the teeth.
-1-
NUTRITIONAL NEEDS
Minera·ls - Mineral elements make up most of the hard tissue of the body,
such as bones and teeth. Relatively large amounts of calcium and phosphorus are
needed to make these structures, but the body needs many other minerals in smaller
amounts.
The characteristic properties of the body fluids upon which the life processes
depend, are derived chiefly from mineral salts. Muscles and nerves must constantly
be nourished by body fluids containing the correct proportion of mineral salts. The
red blood cells could not be formed or function without iron and possibly cobalt
and copper. All the mineral elements which occur in the body and partake in its
functions must come from food and drinks.
IRON CAtCIUM
Necessary for: Necessary for:
1. Formation of hemoglobin and
red blood cells.
2. Tissue respiration and transport
of oxygen.
3. Formation of several oxidizing
enzymes.
4. Prevention of simple anemia.
PHOSPHORUS
Necessary for:
1. Strong bones and sound teeth.
2. Maintenance of response of
nerves and muscles.
3. Normal clotting of blood.
4. Prevention of rickets.
1. Strong bones and sound teeth.
2. Utilization ot carbohydrates.
3. Transport of fats in the body.
-2-
NUTRITIONAL NEEDS
Vitamins are dietary essentials that the body is unable to make, at least in the
amounts needed, but must obtain from outside sources. Their structures differ
greatly, and their functions in the body differ even more. They carry on their
several functions when present in very small amounts. One of their chief roles is as
components of various enzymes-the chemical regulators that enable the body to
burn foodstuffs .
Vitamins should be thought of as nutrients, not as "medicine". They are best
obtained from foods properly chosen and prepared. The suggested choice on p. 4
should provide-adequate amounts of all known dietary factors.
VITAMIN A
Necessary for:
1. Growth.
2. Maintenance normal resistance
to infection.
3 . Pregnancy and lactation .
4. Adjusting the eye to diff.erent
intensities of light.
VITAMIN 81 -Thiamine
Necessary for:
1. Growth.
2. Pregnancy and lactation.
3. Maintenance of good appetite
and normal digestion.
4. Normal functioning of n~rvous
system .
5. Metabolism of sugar.
6 . Prevention of beri-beri.
VITAMIN 82 or (G)-Riboflavin
Necessary for :
1. Growth and reproduction.
2. Maximal life span.
3. Normal activities of cells.
4. Normal functioning of nervous
system.
NICOTINIC ACID-Niacin,
nicotinamide,
niacinamide
Necessary for:
1. Growth.
2. Metabolism of sugar.
3. Prevention of pellagra.
4 . Maintenance of normal func tion
of gastro-intestinal tract.
5. Maintenance of skin condition.
VITAMIN (-Ascorbic Acid
Necessary for :
1. Growth.
2. Prevention of scurvy.
3. Sound teeth, gums and bones.
Grams (Gm.) are units of weight. There are about 30 grams to an ounce. A
milligram (mg.) is 1/1000 of a gram. International Units ( I.U.) are used to express
the vitamin A activity of foods .
-3-
ABRIDGED CANADIAN DIETARY STANDARDS
Weight Degree Thia- Ribo- Ascorbic
lbs. Age Activity Calories Protein Calcium Iron Vit.A mine flavin Niacin Acid Vit. D
g . g. mg. I.U. mg. mg. mg. mg. I.U.
CHILDREN 20 1 ····················· 1100 35 1.0 6 700 .3 .5 3.0 30 400-800
BOYS 30 3 ................... 1300 37 1.0 6 1000 .4 .6 4.0 30 400
OR 40 5 ............. ........ 1600 40 1.0 6 1300 .5 .8 5.0 30 400
GIRLS 50 7 ····················· 1800 45 1.0 6 1600 .6 .9 5.5 30 400
60 9 ················ ····· 2100 50 1.0 6 2000 .7 1.1 6.5 30 400
70 10 ············· ...... 2300 55 1.0 6 2300 .7 1.1 7.0 30 400
GIRLS 80 11 .................. 2400 60 1.0 6 2600 .7 1.2 7.5 30 400
90 12 ············· 2500 65 1.5 6 3000 .8 1.2 7.5 30 400
I 100 14 ~
..................... 2600 70 1.5 12 3300 .8 1.2 7.5 30 400
I BOYS 80 12 ..... .........•...... 2500 60 1.0 6 2600 .8 1.2 7.5 30 400
90 13 ....... ........ 2700 65 1.5 12 3000 .8 1.3 8.0 30 400
100 14 ........... .......... 2900 70 1.5 12 3300 .9 1.4 8.5 30 400
110 15 ............... 3000 80 1.5 12 3600 .9 1.5 9.0 30 400
WOMEN 100 ... ... Sedentary 1800 50 .45 12 3200 .6 .9 5.5 30
100 ...... Heavy 2600 50 .45 12 3200 .8 1.3 8.0 30
140 ...... Sedentary 2300 60 .65 12 4600 .7 L1 7.0 30
Heavy 3100 60 .65 12 4600 .9 1.5 9.5 30
In pregnancy latter half, add up to 500 25 1.0 3 2000 .2 .2 1.5 ... ... 400
Lactation, add up to 1000 25 1.0 3 2000 .3 .5 3.0 400
MEN 140 ...... Sedentary 2300 60 .65 6 4600 .7 1.1 7.0 30
140 ...... Heavy 3600 60 .65 6 4600 1.1 1.7 11.0 30
180 ...... Sedentary 2700 75 .80 6 5900 .a 1.3 8.0 30
180 ...... Very Heavy 5000 75 .80 6 5900 1.5 2.4 15.00 30
, SELECTING FOODS FOR HEALTH
CANADA'S FOOD GUIDE
(Prepared and approved by the Canadian Council on Nutrition,
September, 1961 I
These foods are good to eat.
Eat them every day for health .
Have three meals each day.
1. MILK-Children (up to about 11 years I
Adolescents
Adults
2% cups ( 20 fl. oz. I
4 cups ( 32 fl. oz. I
1% cups ( 12 fl. oz. I
Expectant and nursing mothers 4 cups ( 32 fl. oz. I
2. FRUIT-Two servings of fruit or juice including a satisfactory source
of Vitamin C (ascorbic acid I such as oranges, tomatoes, vitamin ized
apple juice.
3. V·EGETABLES-One serving of potatoes.
Two servings of other vegetables, preferably yellow or green
and often raw .
4 . BREAD and CEREALS- Bread (with butter or fortified margarine. I
One serving of whole grain cereal.
S. MEAT AND FISH-One serving of meat, fish or poultry.
Eat liver occasionally.
Eggs, cheese, dried beans or peas, may be used in place of meat.
In addition :
EGGS and CHEESE each at least three times a week.
VITAMIN D-400 International Units for all growing persons and expectant
and nursing mothers.
-.5-
TABLE OF FOOD VALUES
Total
Food Carbo- Vitamin Thia- Ribo- Vitamin
Energy Protein Fat hydrate Calcium Iron Sodium A mine flavin Niacin c
Cal. gm. gm. gm. mg. mg. mg. I.U. mg. mg. mg. mg.
MilK AND MilK PRODUCTS
Buttermilk, 1 cup ............... ...................................... 85 9 Tr. 12 288 0.2 308 10 0.09 0.-43 0.3 3
Milk, cow:
Fluid, whole, 1 cup .................... .................... 165 9 10 12 288 .2 121 390 .09 .42 .3 3
Fluid, skim, 1 cup ............................................... 85 9 Tr. 13 JOJ .2 123 10 .09 .44 .J J
Evop ., undil., 1 cup .................... .................... 345 18 20 25 612 .-4 250 1,010 .12 .91 .5 J
Condensed, undil., 1 cup ... .......................... 980 25 26 168 835 .6 -428 1,300 .16 1.19 .6 J
Dry, skim, 1 tbsp ......................... .... .................. 30 3 Tr. -4 98 0 3-4 Tr. .OJ .15 .1 1
Cheese, 1 ounce:
Cheddar ( 1 in . cube) ....................... 115 7 9 1 206 .3 202 400 .01 .12 Tr . 0
Cheese foods , Cheddar ......................... ......... 90 6 7 2 162 .2 414 300 .01 .16 Tr. 0
Cottage, from skim milk .. ........................... 25 6 Tr. 1 27 .1 76 10 .01 .09 Tr. 0
I Cream ............................... .......................................... 105 3 10 1 19 .1 71 410 Tr. .06 Tr. 0
a- Swiss .................................. ........................ 105 8 8 Tr. 262 .3 201 410 Tr. .11 Tr. 0 I Cream, light, 1 tbsp. .. ....... •····························· 30 Tr. 3 1 15 0 6 120 Tr. .02 Tr. Tr.
Cream, heavy, 1 tbsp . .. . . ................... ............ 50 Tr. 5 Tr. 12 0 6 220 Tr. .02 Tr. Tr .
Beverages, 1 cup : ...................... ...................................
Cocoa, all milk ................................................. 235 10 12 27 298 1.0 ...... 220 Tr. .02 Tr. Tr .
Choc. flavored milk ......................................... 185 8 6 26 272 .2 ...... 230 .08 .40 .2 2
Malted milk .......................................................... 280 12 12 32 364 .8 ...... 680 .18 .56 . .... J
Ice cream , plain,
1/7 of qt. brick ................................................. 165 3 10 17 100 .1 80 420 .03 .15 .1
FATS, OILS, OTHER PRODUCTS
Bacon, fried, 2 slices .............................................. 95 4 9 Tr. 4 0.5 377 0 0.08 0.05 0.8 0
Butter, 1 tablespoon .................................................. 100 Tr. 11 Tr. J 0 137 460 Tr. Tr. Tr. 0
Fats, cooking (vegetable) :
1 cup ..................................................................... 1,770 0 200 0 0 0 8 0 0 0 0 0
1 tbsp . ........................... ........... ................... 110 0 12 0 0 0 .5 0 0 0 0 0
lard, 1 tbsp . ........................... ....... ......................... 125 0 14 0 0 0 Tr. 0 0 0 0 0
Margarine, 1 tbsp ........ .................................. ~ ........... 100 Tr. 11 Tr. 3 0 153 460 0 0 0 0
Oils, salad, 1 tbsp . ................................................... 125 0 14 0 0 0 Tr. 0 0 0 0 0
EGGS, raw, medium ,
1 whole .................................................... ......... 75 6 6 Tr. 26 1.3 37 550 .05 .14 Tr. 0
1 white . ......... . ··································· 15 3 0 Tr. 2 .1 33 0 0 .08 Tr. 0
1 yolk . ......................... 60 3 5 Tr. 25 1.2 4 550 .05 .06 Tr. 0
... __ _.. _ ....,._ .. ---== -=------------" TABLE OF FO.OD VALUES
-
Total
Food Carbo- Vitamin Thia- Ribo- Vitamin
Energy Protein Fat hydrate Calcium Iron Sodium A mine flavin Niacin c
Cal. gm. gm. gm. mg. mg. mg. I.U. mg. mg. mg. mg :
MEAT, POULTRY, FISH
Beef, 3 oz. cooked, boneless
Chuck ....................................................................... 265 22 19 0 9 2.6 60 0 .04 .17 3.5 0
Hamburger ......................................... ················· 315 19 26 0 8 2.4 ...... 0 .07 .16 4 .1 0
Sirloin ......................................... ... .......... .. ..... ...... 255 20 19 0 9 2.5 32 0 .06 .16 4 .1 0
Corned beef, 3 oz. canned ........... ................... 180 22 10 0 17 3 .7 1080 0 .01 .20 2.9 0
Corned beef hash, 3 oz., canned .......... 120 12 5 6 22 1.1 460 Tr. .02 .11 2.4 0
Beef, dried, 2 oz . ............................. ................. .......... 115 19 4 0 11 2.9 2433 0 .04 .18 2.2 0
Beef & veg. stew, 1 c ......................... ...... ............ 250 13 19 17 31 2.6 ...... 2,520 .12 .15 3.4 15
:hicken, roasted ....................................... ................ 170 25 7 0 12 1.5 ...... 0 .03 .14 5 .4 0
I Clams, rawmeal, 4 oz . . ......................................... 90 15 2 4 109 7.9 200 120 .11 .20 1.8
" Cod, dried, 1 oz . ............................................ .......... 105 23 1 0 14 1.0 2270 0 .02 .13 3.1 0
I Crab meal, canned, 3 oz ................................... 90 14 2 1 38 .8 865 .... .04 .05 2.1
Flounder, cooked, 4 oz ...................................... 80 17 1 0 68 .9 66 ,., .. .05 .05 1.5
Hearl, beef, cooked, 3 oz . ............. .......... 90 14 3 1 8 3.7 100 30 .45 .64 5.3 4 .8
lamb, leg roast, cooked, 3 oz . .... 230 20 16 0 9 2.6 54 0 .12 .21 4 .4 0
liver, beef, fried, 2 oz . ........................ ............ 120 13 4 5 5 4.4 63 30,330 .15 2.25 8.4 18
Oysters, meat only, 1 cup ( 13-19 med. size) 200 24 5 13 226 13.4 174 770 .35 .48 2.8
Pork, loin or chops, cooked, 3 oz .. ........ ......... 285 20 22 0 9 2.6 50 0 .71 .20 4 .3 0
Pork, cured ham, 3 oz . ........................... .............. 340 20 28 Tr. 9 2.5 942 0 .46 .18 3.5 0
Salman, canned, pink, 3 oz . ........................ ......... 120 17 5 0 159 .7 375 60 .03 .16 6.8 0
Sausage:
Bologna, 1 x 1.5" ............................................ 465 31 34 8 19 4 .6 2735 0 0 .37 0 .40 5 .7 0
Frankfurter, 1 cooked ...................................... 125 7 10 1 3 .6 554 0 .08 .09 1.3 0
Tongue, beef, cooked, 4 oz . ............................... 235 19 17 Tr. 10 3.0 114 0 .10 .28 4.3 0
Tuna fish, canned, drained solids, 3 oz . ......... 170 25 7 0 7 1.2 469 70 .04 .10 10.9 0
Veal-cutlet, cooked, 3 oz., without bone ......... 185 24 9 0 10 3.0 40 0 .07 .24 5 .2 0
BEANS, PEAS AND NUTS
Almonds, shelled, 1 c . ...... ....... ................................. 850 26 77 28 361 6.2 4 0 .35 .95 6 .5 Tr.
Beans, canned, 1 cup, red kidney ......................... 230 15 1 42 102 4.9 ...... 0 .12 .12 2.0 0
Beans, lima, dry, 1 c . ...... . .......................................... 610 38 2 113 124 13.7 ..... 0 .88 .32 3.6 3
Brazil nuts, ~helled, 1 c . ............... ........................... 905 20 92 15 260 4.8 1 Tr. 1.21
I
"I'
BEANS, PEAS AND NUTS (Continued)
Peanuts , roasted shelled , 1 c. ..........................
Peanut buller, 1 tbsp .
Peas , split, dry, 1 c.
Pecan, 1 c., halves ·······
Sayben ns, dry, 1 c. " .............................
Walnuts, Eng ., 1 c. V. 's . ·············· ······················
VEGETABLES
Asparagus:
Cooked, 1 c. cut spears
Canned, 6 spears .............
Beans , limo, cooked , 1 c . ................... .................. ....
Beans, string, cooked, 1 c.
Beets, cooked, 1 c ........................................ ...............
Broccoli, cooked, 1 c . .....................................
Brussels sprouts, cooked, 1 c. .. ......... .. ......... .......
Cabbage, 1 c . ............................................................
Raw, shredded ................... .............
Cooked .......................... ....... ...................
Carrots:
Raw or cooked, 1 c . ...............................
Cauliflower, cooked , 1 c . ................................... ...
Celery, 1 cup:
Raw or cooked, 1 c . ................ ........................
Corn, sweet
Cooked, 1 ear (5") .. .................. .. ...............
Conned, creamed ................... .........................
Cucumbers, raw 6 sic., 1/8" thick .............. .......
Endive, raw, 1 lb . ....... ......................... ................. ......
Kale, cooked, 1 c . ............ ...........................................
Lettuce, 2-4 leaves ............. ......................................
Mushrooms, canned, 1 c . ...... ....... ................... ......
TABLE OF
Food
Energy Protein Fat
CaL gm. gm.
805 39 64
90 4 8
690 49 2
750 10 79
695 73 38
655 15 64
35 4 Tr.
20 2 Tr.
150 8 1
25 2 Tr.
70 2 Tr.
45 5 Tr.
60 6 1
25 1 Tr.
40 2 Tr:
45 1 Tr.
30 3 Tr.
22 1 Tr.
85 3 1
170 5 1
5 Tr. 0
90 7 1
45 4 1
5 1 Tr.
30 3 Tr.
-"FOOD VALUES
Total
Carbo- Vitamin Thia- Ribo- Vitamin
hydrate Calcium Iron Sodium A mine flav in Niacin c
gm. mg. mg. mg. LU . mg. mg. mg. mg.
34 107 2.7 3 0 .42 .19 23 .3 0
3 12 .3 19 0 .02 .02 2.6 0
123 66 10.2 84 740 1.53 .56 6 .3 4
14 80 2.6 .3 50 .77 .12 1.0 2
73 477 16.8 8 230 2.25 .65 4 .9 Tr.
16 83 2.1 2 30 .48 .13 1.2 3
6 33 1.8 3 1,820 .23 .30 2.1 40
3 18 1.8 410 770 .06 .08 .9 17
29 46 2.7 1 460 .22 .14 1.8 24
6 45 .9 1 830 .09 .12 .6 18
16 35 1.2 188 30 .03 .07 .5 11
8 195 2.0 25 5,100 .10 .22 1.2 111
12 44 1.7 14 520 .05 .16 .6 61
5 46 .5 1 80 .06 .05 .2 50
9 78 .8 8 150 .08 .08 .5 53
10 43 .9 33 15,000 .06 .06 .7 7
6 26 1.3 29 110 .07 .10 .6 34
4 57 .5 J34 0 .05 .04 .4 7
20 5 .6 1 390 .11 .10 1.4 8
41 10 1.3 533 520 .07 .13 2.4 14
1 5 .2 .4 0 .02 .02 .1 4
18 359 7.7 81 13,600 0 .30 0 .53 1.8 49
8 248 2.4 124 9,220 .08 .25 1.9 56
1 11 .2 2 270 .02 .04 .1 4
9 17 2.0 1091 0 .04 .60 4.8
"-TABLE OF FOOD VALUES
Total
Food Corbo- Vitamin , Thio- Ribo- Vitamin
Energy Protein Fat hydrate Calcium Iron Sodium A mine flavin Niacin c
Col. gm. gm. gm. mg. mg. mg. I.U. mg. mg. mg·. mg.
VEGETABLES (Continued)
Onions, raw
Mature, 1, 2%" diam . ...... . .................... 50 2 Tr. 11 35 .6 1 60 .04 .04 .2 10
Young, 6 scallions ........................................ 25 Tr. Tr. 5 68 .4 1 30 .02 .02 .1 12
Parsnips, cooked, 1 c . .................................... ...... 95 2 1 22 88 1.1 11 0 .09 .16 .3 19
Peas, green, cooked, 1 c . ......................................... 110 8 1 19 35 3.0 1 1,150 .40 .22 3.7 24
Peppers, green, raw, 1 ............................................... 15 1 Tr. 4 7 .3 .4 400 .02 .04 .2 77
Potatoes :
Baked, 1 medium (21f2" diom .) ............ 95 2 Tr. 22 13 .8 .8 20 . 11 .05 1.4 17
Boiled in skin, 1 medium ............ ············ 120 3 Tr. 27 16 1.0 1 30 .u .06 1.6 22
French-fried, 8 pes . .................. ................... 155 2 8 21 12 .8 20 .07 .04 1.3 11
I Radishes, raw, 4 small ............................................. 5 Tr. 0 1 7 .2 2 10 .01 Tr. .1 5
-o Rutabagas, cooked, 1 c . ......................................... 50 1 Tr. 12 85 .6 8 540 .08 .11 1.1 33
I Sauerkraut, canned, 1 c . ............................... ............ 30 2 Tr. 7 54 .8 859 60 .05 .10 .2 24
Spinach, cooked, 1 c . ............................................. 45 6 1 6 223 3.6 142 21,200 .14 .36 1.1 54
Squash:
Summer, cooked, 1 c . ............................... ... 35 1 Tr. 8 32 .8 1 550 .08 .15 1.3 23
Winter, baked, 1 c . ................................. 95 4 1 23 49 1.6 .6 12,690 .10 .31 1.2 14
Sweet potatoes, 1 :
Baked (5 X 2") ....................................... 185 3 1 41 44 1.1 5 11,410 .12 .08 .9 28
Boiled (5 x 2%") ............................ ........... 250 4 1 57 62 1.4 8 15,780 .18 .11 1.3 41
Tomatoes :
Raw, 1 medium (2 x 2V2"l ...... .... 30 2 Tr. 6 16 .9 5 1,640 .08 .06 .8 35
Canned or cooked, 1 c .. ........................ ........ 45 2 Tr. 9 27 1.5 43 2,540 .14 .08 1.7 40
Juice, canned, 1 c. ....................................... 50 2 Tr. 10 17 1.0 548 2,540 .12 .07 1.8 38
Turnips, cooked, 1 c . ........................................ ........ 40 1 Tr. 9 62 .8 55 Tr. .06 .09 .6 28
FRUITS
Apples, raw, 1 !2V2 "l ............ ...... ...................... 75 Tr. 1 20 8 .4 .4 120 .05 .04 .2 6
Apples, juice, 1 c ............................. ................. .......... 125 Tr. 0 34 15 1.2 10 90 ·.05 .07 Tr. 2
Applesauce, canned, sweetened, 1 c . ............... 185 1 Tr. 50 10 1.0 .8 80 .05 .03 .1 3
Apricots :
Raw, 3 ........................................................ ............ 55 1 Tr. 14 17 .5 .6 2,990 .03 .05 .9 7
Canned, 4 ITalves and 2 tbsp. syrup .... 95 1 Tr. 26 12 .4 2 1,650 .02 .03 .4 5
Dried, cooked, unsweetened, 1 c ............. 240 5 Tr. 62 80 4.6 6,900 .01 .14 2.8 9
TABLE OF FOOD VALUES
Total
Food Carbo- Vitamin Thia- Ribo- Vitamin
Energy Protein Fat hydrate Calcium Iron Sodium A mine flavin Niacin c
Cal. gm. gm. gm. mg. mg. mg. I.U . mg. mg. mg. mg.
FRUITS (Continued)
Avocados, raw, V2 ................ ........................... ········ 280 2 30 6 11 .7 3 330 .07 .15 1.3 18
Banana, raw, 1 medium (6 x 1 V2 ") ........... 90 1 Tr. 23 8 .6 .5 430 .04 .05 .7 10
Blackberries, raw, 1 c. . ..... .... ................................... 80 2 1 18 46 1.3 .3 280 .05 .06 .5 30
Blueberries, raw, 1 c . ...... ........................................... 85 1 1 21 22 1.1 .8 400 .04 .03 .4 23
Cantaloupes, raw, V2 melon, 5" diam ............. 35 1 Tr. 8 31 .7 21 6,190 .09 .07 .9 59
Cherries, 1 c. pitted :
Raw ............................. ...... .................................... 65 1 1 16 19 .4 1 710 .05 .06 .4 9
Canned, red, sour ......................................... 120 2 1 30 28 .8 5.0 1,840 .07 .04 .4 14
Dates, dried, pitted, 1 c ......................................... 505 4 1 134 128 3.7 2 100 .16 .17 3.9 0
I Figs, dried, 1 large ................................................... 55 1 Tr. 14 39 .6 7 20 .03 .02 .4 0
Fruit Cocktail, 1 c .. ............... ............................... 180 1 1 48 23 1.0 23 410 .03 .03 .9 5 r Grapefruit, raw, 1 c., sections ............ .............. 75 1 Tr. 20 43 .4 1 20 .07 .04 .4 78
Grapefruit Juice, unsweetened, 1 c . ................. 90 1 Tr. 24 20 .7 1 20 .07 .04 .4 85
Grapejuice, bottled, 1 c .......................................... 170 1 0 46 25 .8 3 ..... .09 .1 2 .6 Tr .
Orange, 1 medium (3 " diam.) ....................... 70 1 Tr. 17 51 .6 .5 290 .12 .04 .4 77
Orange Juice, 1 c . ........................................... ...... 110 2 Tr. 27 36 .6 1 460 .19 .06 .6 122
Peaches:
Raw, 1 medium (2V2 x 2" diam.) ...... 45 1 Tr. 12 8 .6 .5 880 .02 .05 .9 8
Canned in syrup, 1 c; ..................................... 175 1 Tr. 47 13 1.0 13 1,160 .02 .05 1.8 11
Dried, cooked, unsweetened, 1 c· . ....... 225 2 1 59 38 5 .0 .... 2,750 .01 .16 4.3 11
Pears:
Raw, 1 pear (3 x 2 V2" diam.) ............... 'Y5 1 1 24 20 .5 3 30 .03 .06 .2 6
Canned, 2 halves and 2 tbsp. syrup ..... 80 Tr. Tr. 22 9 .2 9 Tr. .01 .02 .2 2
Pineapple:
Raw, diced , 1 c ................................................. 75 1 Tr. 19 22 .4 .4 180 .12 .04 .3 33
Canned, 1 lg. slice and 2 tbsp. syrup 95 Tr. Tr. 26 35 .7 1 100 .09 .02 .2 11
Juice, canned, 1 c . ........................................... 120 1 Tr. 32 37 1.1 1 200 .13 .04 .4 22
Plums, raw, 1 plum, 2" diam .................. ........... 30 Tr. Tr. 7 10 .3 .4 200 .04 .02 .3 3
Prunes, cooked, 1 c. ( 16-1 8 prunes) ........... ... 310 3 1 82 62 4.5 2,210 .07 .20 2.0 2
Prune Juice, canned, 1 c . ........................... .............. 170 1 0 46 60 4 .. 3 5 .... .07 .19 1.0 2
Raisins, dried, 1 c ....................................................... 430 4 1 114 125 5.3 35 RO .24 .13 . 8 Tr .
Raspberries, red raw, 1 c ...................................... 70 1 Tr. 17 49 1.1 .6 160 .03 .08 .4 29
-- .. -- - -
TABLE OF FOOD VALUES
Total
Food Corbo- Vitamin Thia- Ribo- Vitamin
Energy Protein Fat hydrate Calcium Iron Sodium A mine flavin Niacin c
Cal. gm. gm. gm. mg. mg. mg. I.U. mg. mg. mg. mg.
FRUITS (Continued)
Rhubarb, cooked with sugar, 1 c . ........................ 385 1 Tr. 98 112 1.1 ...... 70 .02 . .... .2 17
Strawberries, raw, 1 c . ................................................ 55 1 1 12 42 1.2 1 90 .04 .10 A 89
Tangerines, 1 medium (2% " diam .) ............ 35 1 Tr. 9 27 .3 2 340 .06 .02 .2 25
Tangerine juice, canned, 1 c .................................. 95 2 1 23 47 .5 1 1,040 .15 .06 .6 64
Watermelon, 1 slice ...................................•................. 45 1 Tr. 11 11 .3 .5 950 .08 .08 .3 10
GRAIN PRODUCTS
Barley, light, dry, 1 c . ......................................•........ 710 17 2 160 32 4.1 6 0 .25 .17 6.3 0
Biscuits, I (2%" diem .) ......................................... 130 3 4 20 83 .7 ...... 0 .09 .08 .7 0
L Bran flakes, 1 c . ...... .. •..................................•.......•........ 115 4 1 32 24 2.0 552 0 .19 .09 3.5 0
Breads, 1 slice:
I Boston brown ......................................................... 105 2 1 22 89 1.2 134 70 .04 .06 .7 0
Rye ........................................ ....................................... 55 2 Tr. 12 17 A 132 0 .04 .02 A 0
White, enriched, 4 'Yo nonfat milk solids 65 2 I 12 18 A 151 0 .06 .04 .5 0
Whale wheat ........................................................ 55 2 1 11 22 .5 213 0 .07 .03 .7 0
Cakes, I piece or sector:
Angel food (I /12 of 8" cake) ............... 110 3 Tr. 23 2 .1 ...... 0 Tr. .05 .I 0
Doughnuts, cake-type, 1 ................................. 135 2 7 17 23 .2 ...... 40 .05 .04 A 0
Fruit cake, dark, 2 x 2 x Y2" .................. 105 2 4 17 29 .8 ...... 50 .04 .04 .3 0
Gingerbread, 2" cube .................................... 180 2 7 28 63 1A ...... 50 .02 .05 .6 0
Plain Cake ............... ............................................................ 130 3 3 23 62 .2 ...... 50 .01 .03 .I 0
Sponge cake, 1/12 of 8" cake .......................... 115 3 2 22 11 .6 ······ 210 .02 .06 .I 0
Cookies, I, 3" diem . .... ........................................ 110 2 3 19 6 .2 ...... 0 .01 .01 .I 0
Corn flakes, I c .................. ..... ...........•........................ 95 2 Tr. 21 3 .3 163 0 .01 .02 .4 0
Crackers:
Graham, 2 medium ............................................ 55 1 1 10 3 .3 99 0 .04 .02 .2 0
Soda, plain, 2 ........ ..................................... ... 45 I 1 8 2 .1 118 0 .01 .01 .I 0
Macaroni, enriched, cooked, I c • ............ : .............. 210 7 1 42 13 1.5 ...... 0 .24 .15 2.0 0
Muffins, cooked, 1 ............. .............................................. 135 4 4 20 99 .8 ...... 50 .09 .10 .7 0
Noodles, egg, unenriched, cooked, 1 c • ............ 105 4 1 20 6 .6 ...... 60 0.05 0.03 0 .6 0
Oatmeal, cooked, 1 c ............................................... 150 5 3 26 21 1.7 ...... 0 .22 .05 .4 0
TABLE OF FOOD VALUES
Total
Food Carbo- Vitamin Thia- Ribo- Vitamin
Energy Protein Fat hydrate Calcium Iron Sodium A r.1ine flavin Niacin c
Cal. gm . gm. gm . mg. mg. mg . I.U . mg. mg. mg. mg .
GRAIN PRODUCTS (Continued)
Pancakes, wheal, enriched flour 1 (4") 60 2 2 7 43 .4 50 .05 .06 .J Tr.
Pies, 4" sector, 9 " diem.:
Apple ............ ............................................. .. 330 J 13 53 9 .5 220 .04 .02 .J 1
Custard ......... . ......... 265 7 11 34 162 1.6 290 .07 .21 .4 0
300 4 12 45 24 .6 210 .04 .10 .2 1
340 J 9 62 22 3.0 10 .09 .05 .5 1
265 5 12 34 70 1.0 2,480 .04 .15 .4 0
20 Tr. Tr. 4 1 .0 92 0 Tr. Tr. Tr. 0
205 4 Tr. 45 14 .5 ...... 0 .10 .02 1.9 0
·- --· ,- - -- . 55 1 Tr. 12 J .J .1 0 .01 .01 .1 0
l Rolls, plain, enriched, 1 .............. 120 J 2 21 2) .7 0 .09 .06 .8 0
..., Spaghetti, unenriched , cooked, 1 c. 220 7 1 44 13 .9 0 .03 .02 .7 0
I Waffles, baked , enriched flour, 1 215 7 8 28 144 1.4 ...... 270 .14 .20 1.0 0
.. .. 245 17 7 34 57 5.5 1 0 1.39 .54 3 .1 0
1 biscuit, 1 az. 100 J 1 23 13 1.0 .6 0 .06 .OJ 1.3 0
SUGARS, SWEETS
Beverages, kola, 1 c. ............................. ......... 105 0 0 28 0 ... . 34 0 0 0 0 0
Candy, 1 az.:
Carmels ....................................... ........................... 120 1 J 22 36 .7 50 .01 .04 Tr. Tr.
Chocolate, sweetened, milk ...................... 145 2 9 16 61 .6 10 40 .OJ .11 .2 0
Hard ............................................................................ 110 0 0 28 0 0 ...... 0 0 0 0 0
90 1 0 23 0 0 0 0 0 0 0
Chocolate, syrup, 1 tbsp . ................... ................ 40 Tr. Tr. 11 J .J 11 0 0 0 0 0
Honey, strained , 1 tbsp . ........................................... 60 Tr. 0 17 1 .2 1 0 Tr. .01 Tr. 1
Jams, Marmalades, Preserves, 1 tbsp . ........... 55 Tr. Tr. 14 2 .1 2 Tr. Tr. Tr. Tr. 1
Molasses , cane, 1 tbsp ...........................................
Light ................................................ ............ ··-······· 50 0 0 13 JJ .9 16 0 .01 .01 Tr . 0
Blacks trap ......................................................... 45 0 0 11 116 2.3 20 0 .02 .04 .3 0
Syr'up, table, 1 tbsp ........................... ....................... 55 0 0 15 9 .8 13 0 0 Tr. Tr. 0
Sugar, 1 tbsp.:
Granulated ..... .............. .................. . ..... 50 0 0 12 0 0 Tr. 0 0 0 0 0
Brown ................ .................. ··-······ ................ 50 0 0 13 10 .4 J 0 0 0 0 0
l
"I'
TABLE OF FOOD VALUES OF HEINZ PRODUCTS
BAKED BEANS
Kidney Beans, 1 c . ..................................... .
Pork and Molasses (Baston Style), 1 c.
Park and Tomato Sauce, 1 c.
Tomato Sauce, 1 c.
CONDIMENTS
57-Sauce, 1 tbsp.
Mustard Sauce, 1 tbsp.
Barbecue Sauce, 1 tbsp.
Chili Sauce, 1 tbsp .
Horse Radish, dehyd . 1 tbsp.
Mustard, yellow, 1 tsp.
Tomato Ketchup, 1 tbsp.
Worchestershire Sauce, 1 tsp .
Sweet Fruit Sauce, 1 tbsp.
MACARONI AND SPAGHETTI
Macaroni in Cheese Sauce,
Macaroni with Tomato Sauce,
Spaghetti with Tomato Sauce,
Spaghetti with Meat, 1 c.
OTHER VARIETIES
Tomato Ju ice, 6 az.
Beef Gravy, 1 tbsp.
c.
c.
c.
Beef Gravy with Mushrooms, 1 tbsp.
Chicken Gravy, 1 tbsp.
PICKLES
Dill Pickles, 1, 4 " long
Bread 'N Butter, 3 sl.
Sweet Gherkin, 1 oz.
Analysis Not Available
Food
Energy
Cal.
283
353
318
289
16
19
14
19
11
3
21
3
19
235
185
160
168
37
12
6
8
12
15
44
Protein
gm.
14.4
16.6
15.9
16.7
0 .3
0 .3
0.4
0.4
0 .5
0 .2
0.4
Tr.
.3
9 .8
5.0
4.8
7 .3
0 .1
0.4
0.3
0 .3
.9
.2
0 .1
Fat
gm.
3 .4
4 .9
5.7
1.3
0 .3
0.4
0.4
.0
Tr.
0 .1
.0
.0
.0
8.5
3.5
3.3
4 .3
0.0
0.8
0 .3
0 .3
.o
Tr.
0 .3
Carbo- Sodium
hydrate Calcium Iron Chloride
gm .
49.0
60.6
55.3
57.2
2.9
4 .0
2.1
4 .2
2.3
0 .3
4 .9
0 .6
4.4
30.0
34.5
27.7
25.0
6.6
0.8
0 .6
0 .5
2.0
3 .6
. 10.1
mg.
211
180
164
8
4
7
3
15
2
4
4
223
38
37
48
11
2
48
7
mg.
7.3
2.9
4 .4
0 .8
0.3
0 .5
Tr.
0.3
0 .1
0 .1
0 .2
0.2
1.4
1.5
2.5
1.7
0 .2
0 .1
2 .6
.3
gm.
3.12
2.08
3.07
2.71
.70
0 .15
0.80
0.52
N.S.A
0.10
0 .52
0 .14
0.50
2 .90
4 .10
3.95
2.92
1.05
0.21
0.14
0.14
4 .93
0 .34
0 .45
INGREDIENTS
Kidney beans, sugar, pork, salt, spice.
Beans, Sugar, Fork, molasses, salt, baking soda, spices.
Beans, tomatoes, sugar, pork, salt, baking soda, onions, spices.
Beans, tomatoes, sugar, salt, baking soda, onions, spices.
Tomatoes, Heinz vinegars, sugar, salt, spices, apples, onions,
raisin , turmeric, tragacanth, lemons.
Vinegar, sugar, mustard seed , salt, vegetable gum, sp ices .
Vinegar, mustard, tomato paste, sugar, vegetable oil , salt,
Worcestcrshire sauce, spices, naturally smoked malt and
other flavori!"g , monosodium glutamate, gum tragacanth.
Tomatoes, sugar, Heinz: vinegars, salt, onions, spices.
Horse Radish.
Heinz: vinegars, mustord seed, sugar, salt, turmeric and other
spices.
Tomatoes, sugar, Heinz: vinegaT, salt, onions, spices.
Heinz: malt vinegar, molasses, soy sauce, anchovies, tam, rinds,
sugar, salt, herbs , spices and flavors.
Tomatoes, Heinz: vinegars, sugar, apples, raisins, salt, ... n.on ... ,
garlic, com oil, tragancanth, spices.
Cooked macaroni , milk, cheese , cornstarch, salt, corn • ' If,
butter, spice .
Cooked macaroni , tomato puree , milk, sugar, salt, cc -r ... tarch,
butter, cheese, baking soda, spice.
Cooked spaghe tti, tomato puree , milk, sugar, salt, coms~arch ,
butte-r, che ese , baking soda, spice.
Cooked spaghetti, tomato puree , beef, onions, cheese, sugar,
salt, carrots, cornstarch, vegetable oil, beef extract,
vinegar, baking soda, spices.
Tomatoes, salt.
Beef broth, tomatoe s, flour, carrots, onions, salt, beef extract,
starch, caramel, spices , monosodium glutamate.
Mushrooms, cornstarch, beef fat , wheat flour, beef extract,
tomato puree, salt, onions, coramel, monosodium gluta·
' mate, spices.
Chicken, wheat flour, carrots, cornstarch, vegetable oil, salt,
monosodium glutamate, sugar, onions, parsley, seasoning,
spices.
Pickles, salt, dillweed, vinegar, alum and spices .
Cucumbers, Heinz vinegars, sugar, salt, onions, spices, turmeric.
Cucumbers, Heinz. vinegars, sugar, salt, spices.
l ....
I
CONDENSED SOUPS
VARIETY
Beef Noodle
Vegetable Beef
Cream of Celery
Chicken Consomme
Chicken Gumbo
Chicken Noodle
Chicken with Rice
Chicken Vegetable
Cream of Chicken
Minestrone
Cream af Mushroom
Cream of Green Pea ..................... ..
Split Pea with Bacon
Scotch Broth
Tomato
Tomato and Rice
Tomato Vegetable Rice ................. .
Turkey Noodle
Vegetable with Beef Sta~k ........ .
Vegetarian Vegetable
Cream of Green Vegetable
Diluted 1:1
Constituents of 1
with water
serving ( 1
""'' ·c- ] q; .!
0 c 2 ... w 0..
Calories g.
67
77
58
17
56
60
45
78
70
101
124
Ll3
127
63
98
116
54
84
81
100
97
2.6
2.1
2.6
3.4
1.4
3.1
2.7
2.9
1.6
2.5
2.0
6.2
4.4
3.8
1.9
2.5
1.6
2.3
2.6
2.6
1.7
.E
g .
2.8
2.4
1.5
0 .1
1.4
1.6
1.4
2.4
3.3
3.6
9.1
2.2
2.5
2.5
1.9
2.5
0 .9
4.9
1.6
2.0
6.5
•.!
0 0
.-0 .-,
U0 .c"'
g.
7.8
10:7
8.2
0.7
9.5
8.2
5.3
11.1
8.2
14.7
8.4
22.2
21.7
6.2
18.3
20..8
9 .8
7.8
14.0
17.9
8.0
.3
0
u
c e
mg. mg.
60
61
83
56
23
31
24
54
49
79
79
71
79
49
60
73
64
49
73
40
40
1.6
1.9
1.1
1.6
0 .5
1.0
0.7
2.9
2.2
1.2
0.7
3.0
2.6
2.0
1.8
1.5
2.5
1.3
1.1
1.4
1.1
cup)
E
~ :;;
0
"'
g .
2.3
2.4
2.3
1.8
2.3
2.3
2.3
2.4
2.3
2.6
2.2
2.2
2.5
2.2
2.3
2.5
2.2
2.3
2.4
2.4
2.3
m.s.g. monosodium glutamate
TABLE OF FOOD VALUES
INGREDIENTS
Beef broth, egg noodles, beef, beef fat, onions, so.t, carrors, cornstarch, m.s.g., parsley, spices.
Beef broth, tomato puree, carrots, beef, potatoes, barley, potato starch, onions, salt, com, celery,
peas, vegetable oil, green beans, sugar, lima beans, beef fat, red peppers, spices, m.s.g.
Celery, wheat flour, cream, corn flour, salt, milk powder, cornstarch, onions, sugar, spices, m.s.g.
Chicken broth, tomato puree, gelatin , beef extract, salt, sugar, ca~ro ts, onion.s, celery, egg whites,
m.s.g., parsley, spices, lactic acid, pedingf .
Chicken broth, tomato puree, rice, chicken, okra, red peppers, green peppers, salt, onions, celery,
sugar, chicken fat, c!»rnstarch, hydrolized vegetable protein, parsley, m.s.g., vegetable oil, spices.
Chicken broth, chicken, egg noodles ,sal t, vegetable oil , chicken fat, onions, cornstarch, carrots,
m.s. g. , spices.
Chicken broth, chicken, rice, celery, salt, onions, chicken fat, cornstarch, carrots, seasoning, sugat,
m.s.g ., vegetable oil, spices, caramel.
Chicken broth, chicken , carrots, macaroni, potatoes, onions, celery, salt, peas, wheat flour,
vegetable oil , red peppers, chicken fat, sugar, cornstarch, m.s.g., spices, parsley •
Chicken broth, chicken, wheat flour, cream, celery, salt, chicken fat, cornstarch, milk powder,
onions, sugar, hydrolized vegetable p rotein, m.s.g., spices.
Carrots, potatoes, spaghetti, celery, white beans, tomato puree, leeks, onions, spinach, salt,
peas, potato starch, cabbage, beef fat, red peppers, sugar, bacon, vegetable oil, green
beans, cheese, spices, beef extract, m.s. g ., caramel.
Mushrooms, wheat flour, vegetable oil , cream, milk powder, salt, cornstarch, hydrolized vegetable
.»rote in.. onions , m.s.g... sug~r.. vin! qar.&. spjg1.
Green split peas, peas, sugar, salt, wheat flour, vegetable oil , onions, celery, m.s.g., milk powder,
spices. .
Yellow split peas, tomato puree, bacon, wheat flour, salt, onions, sugar, nutritional yeast, m.s. g.,
spices. .
Mutton broth, mutton, barley, carrots, onions, peas, turnips, salt, cornstarch, mutton fat, m.s. g.,
hydrolized vegetable protein, spices.
Tomatoes, sugar, wheat flour, salt, vegetable oil , onions, milk powder, baking soda, spices.
Tomatoes, sugar, wheat flour, rice, sal t, vegetable oil, onions, milk powder, spices.
Tomatoes, carrots, potatoes, rice, onions, com, cele-ry, green beans, lima beans, salt, turnips,
cornstarch, red • peppers, wheat flour, vegetable oil, season ing, parsley, sugar, spices, m.s.g.
Turkey broth, turkey, egg noodles, salt, vegetable oil, chicken fat, onions, carrots, cornstarch,
celery, m.s.g., turkey fat, spices.
Beef broth, carrots, tomato puree, potatoes, peas, barley, potato starch, ,sugor, com, salt, semolina
numerals, white beans, celery, lima beans, beef fat, red peppers, green peppen, vegetable oil,
turnips, cabbage, onions, m.s.g., nutritional yeast, spices, parsley.
Tomato puree, carrots, semolina numerals, potatoes, macaroni , cornstarch, sugar, salt, onions,
vegetable oil , peas, com, lima beans, celery, red peppers, green peppers, m.s.g., spices.
Spinach, cream, wheat starch, cracker meal, lettuce, salt, peas, milk powder, m.s. g ., spices, baking
soda.
l
"I'
TABLE OF FOOD VALUES OF HEINZ PRODUCTS
Calories Protein Fat
Per can - 8 oz. - 1 cup gms. gms.
MINUTE MEALS
Chicken Stew with Dumplings ............ 200 7.7 11.1
Chicken a Ia King .......................... ...... 224 7.3 15 .7
Chili Con Carne ............................... ......... 234 14.3 7.3
Beef Stew ............................................... ...... .. 173 13 .8 4.1
Spaghetti Dinner with Beef
and Mushrooms .. ..... ................... 224 9.2 8 .2
Spaghetti with Mushrooms ·············· 177 4.4 6 .8
Carbo- Sodium
hydrate Chloride
gms. gms
INGREDIENTS
-----------------------------------------------
17.2 2.24 Chicken Br6th, Chicken, Flour, Car:rots, Celery, Onions, Eggs; Vegetable Oil; Cream;
Salt, Monosodium Glutamate, Spices.
13.6 2'.22 Chicken, Mushrooms, Whole Milk Powder, Red Peppers, Flour, Green Peppers,
Butter, Cream, Cornstarch, Salt, Spices, Seasoning.
27.7 2.20 Beef, Beans, Tomatoes, Onions, Flour, Salt, Chili Powder; Com Oil ; Paprika;
Sugar, Spices.
20.4 2.52 Beef, Potatoes, Tomatoes, Carrots, Onions, Flour, Suet; Salt; Celery; Sugar;
Parsley, Vinegar, Spice.
Tomatoes, beef, mushrooms, spaghetti, carrots, onions, sugar, vegetable oil, salt,
28 .3 4 .30 potato starch, celery, onions, vinegar, spices, monosodium glutamate.
25 .0 4 .30 Tomatoes, mushrooms, spaghetti, carrots, onions , sugar, ceiKY, pota to starch,
peas, vegetable oil, salt, red peppers, parsley, monosodium glutamate,
spices.
VARIETY
PRE-COOKED CEREALS
0;
0.
·~ ~
2o
co u-
PROXIMATE COMPOSITION
g .
c
:!
.e..
g .
"-<'
g. g .
MINERALS
g . g . mg. mg.
BABY
CONSTITUEN1'S
c e
mg.
E~"
~ ~
·--c 0
o-"
<llU
g .
Barley ........... . 363 94 .0 11.7 0.9 3.3 77.1 1.0 710 470 68 1.01
1.31
1.30
1.1 2
1.16
Corn ....... . 362 92 .6 5.2 1.3 2.8 82 .3 1.0 65 I 08 50
Oatmeal
Rice
Mixed ....
372 95.4 12.6 2.2 4.0 75 .5 · I .I 830 610 75
369 94 .4 7 .2 1.9 3 .7 80.7 0 .9 800 500 75
362 94.4 14.9 1.2 3.6 72 .9 1.8 690 540 75
lnfantsay 352 94 .0 29.0 2.3 7.2 53 .8 1.7 I 020 730 117 1.1 2
Teething Biscuits 387 95 .6
STRAINED JUICES AND DRINKS
Apple Juice . 46
Apple-Pineapple Drink 7 4
Orange Juice (Str. & Jr.) 53
Orange Banana Drink 69
Prune Drink 53
12.2
19.1
13.4
17.4
14.1
8.8 3.4 2.0
0 .1 0.0 0.2
0 .4 0 .4 0 .1
0.6 0 .2 0 .4
0.5 0 .5 0.1
0.4 0 .1 0.4
80.2 1.2 150 160 0.33
JUICES AND DRINKS
11.5 0 .4
17.2 1.0
12.1 0 .1
15.7 0.6
12.6 0 .6
6
27
8
14
87
I 0 I .5 N.S.A.
21 1.1 N.S.A.
21 0.1 N.S.A.
9 1.6 N.S.A.
72 3.2 N .S.A.
STRAINED FOODS
MEATS Beef
Beef liver
Chicken
Ham
lamb ...... .
Veal .. ...... .
Beef and Ham
liver and Bacon .....
Chicken and Veal ...
EGG YOLKS
84
78
116
116
133
84
18.5
17.4
22 .9
23 .0
22 .3
18.0
107 21.8
113 22.2
112 20.1
Egg Yolks ························· ......... 200 30.7
14.4
13.1
15.8
14.8
11.9
13.6
2.9
2.8
5.9
6.3
9.5
3 .3
0.7
1.0
0.8
1.1
0.8
0 .7
13. 1 6.1 1.2
13.3 6.7 1.0
14.6 5.9 1.0
7.9 17.3 1.3
-I~-
0.0
0 .0
0.0
0 .0
0 .0
0.0
0 .5
0.5
0.7
0 .8
1.1
0 .4
0.0 1.4
0 .0 1.2
0.0 0.7
3.1 1.1
II
8
22
41
7
15
51
7
16
103
150
190
59
44
117
125
2.2
4.9
1.9
1.5
2.0
1.6
66 1.7
203 4 .0
64 2.0
48 3.4
0.40
0 .35
0.50
0 .75
0.40
0 .40
0 .50
0 .40
0 .50
0.87
CEREALS
OF 100 GRAMS
VITAMINS
c
~ "> ·e 0 ;;:: ·;c;
-~ 0
N~ 0
-< ...... "'"' z
I.U . mcgm. mcgm . mg.
1000 2000 21.6
1260 2000 28.0
2100 2000 20.5
1350 2000 22.5
1400 2000 20.0
2070 2000 24.5
132 160 0.8
FOR BABIES
Tr. 3 4 0.07
174 67 11 0.23
6 12 0.46
mg.
103
103
105
105
103
100
110
40 13
40 21
45 15
40 19
0.4 15
N.S.A. No sell added - Tr. Trace
INGREDIENTS
Barley, sugar, dicalcium phosphate, salt, calcium carbonate, vegetable oil,
iron, salt, thiamine hydrochloride , niacin, riboflavin.
Com flour, sugar, dicalcium phosphate, salt, calcium carbonate, vegetable oil;
iron, niacin, thiamine , riboflavin.
Oats, sugar, salt, calcium carbonate, dicalcium phosphate, iron, niacin, thia ~
mine, riboflavin.
Rice, sugar, vegetable oil, calcium carbonate, dicalcium phosphate, salt, niacin;
iron, thiamine , riboflavin .
Middling I wheat) , oats, corn meal , skim milk powder, sugar, dried yeast,
salt, calcium carbonate, dicalcium phosphate, ill"on, niacin, thiamine,
riboflavin . ·
Defatted soya flour, oats, com, skim milk powder, malt syrup, sugar, yeast;
calcium carbonate, salt, dicalcium phosphate, iron , niacin, thiamine,
riboflavin .
Wheat flour, brown sugar, com flour, powdered milk, dried yeast, dicalcium
phosphate, leavening salt.
Apple juice, Vitamin C.
Apple juice, pineapple juice, sugar, citric acid, Vitamin C.
Orange juice, sugar.
Orange juice, sugar, bananas, Vitamin C.
A water extract of selected prunes, sugar, Vitamin c.
FOR YOUNG BABIES
14 128 2.40 2.1 24 Beef, beef broth, salt.
22,200 71 2250 7.63 20.8 22 Beef liver, beef liv81r broth, salt.
10 136 3.33 33 Chicken , chicken broth, salt.
288 256 2.62 33 Ham, ham broth, salt.
18 190 2.73 38 lamb, lamb broth, salt.
27 195 2.93 4.3 24 Veal, veal broth, salt.
80 133 2.80 30 Beef, ham, beef and ham broth, salt.
11 ,300 66 2400 7.20 14 .0 32 Beef liver, live r and bacon broth, bacon, salt.
12 146 2.93 32 Chicken, veal , chicken and veal broth, salt.
1890 85 247 0.02 57 Egg yolks , salt.
-17-
STRAINED FOODS
VARIETY CONSTITUENTS
MEAT FOOD PRODUCTS
Bacon Omelette
Beef and Farina
Beef Noodle
Beef Soup
Chicken Noodle
Chicken Rice
Egg and Bacon Breakfast .
Peas and Bacon
Spaghetti with Beef
Turkey and Vegetables .
Vegetables and Bacon
Vegetable Beef
Vegetable Beef and liver
Vegetables Ch icken and Farina
Vegetables and lamb
Vegetables liver and Bacon
MISCELLANEOUS PRODUCTS
Rice and Cheese
Vegetable Omelette
VEGETABLES
Green Beans
Wax Beans
Beets
Carrots
Creamed Corn
Peas
Peas and Carrots
Creamed Spinach
Squash
Squash and Carrots
Sweet Potatoes
Garden Vegetables
Mixed Vegetables
Tomato Soup ...................................... .
Vegeta ble Soup
-~ ~
..2o
00 u -
93
61
56
74
53
44
76
79
70
52
55
59
66
53
51
86
90
60
28
28
43
32
72
60
46
47
28
27
71
41
41
58
44
PROXIMATE COMPOSITION MINERALS
g .
16.0
13 .4
13.5
16.2
12 .2
10.3
14.7
18.2
17.2
12 .1
11.8
13 .8
14 .7
13 .0
12 .5
17.5
19.5
12.8
8.1
8 .5
12 .0
9 .2
17.0
16.1
12.9
12 .3
8 .8
7 .8
18 .8
10.2
10.7
16.5
12.1
g .
2.8
3 .5
3 .1
4 .9
2.3
1.4
3 .1
4 .0
3 .9
2 .0
1.5
2 .8
4 .4
3.2
2.1
2 .9
4.5
3.0
1.2
1.9
1.5
0 .8
1.7
4.4
3.3
2 .4
0 .8
0 .6
1.0
1.7
1.4
2 .3
1.8
-18-
g .
7 .1
2.4
1.2
4.2
1.8
1.5
5 .0
2.4
1.9
1.8
2.5
1.6
2.3
1.5
1.4
4.5
3 .8
3 .3
0 .4
0 .2
0 .1
0 .2
1.9
0 .2
0 .3
1.4
0 .1
0 .3
0.0
0 .6
0 .2
0 .1
0 .1
g.
0 .8
0 .9
0.9
1.1
0 .9
0 .9
1.0
1.1
1.5
1.0
0 .9
0 .5
0.9
1.1
0 .9
1.3
1.5
1.0
0.7
0.7
0 .7
0 .8
0.7
0 .7
0.7
1.1
1.1
0 .6
0 .4
0 .1
0.4
1.3
0 :7
.!!
~
1 0 -e
0 u
g.
4 .5
6.4
8 .1
4 .2
6 .8
6 .1
4 .7
10.3
9.2
7 .0
6 .6
8.4
6 .8
6.7
7.6
8.4
9.5
4 .5
5 .0
4 .6
9 .1
6.7
11.9
10 .1
7 .6
6 .3
6.1
5 .6
16.7
7.2
8.3
12 .0
9.1
g.
0.8
0 .2
0.2
1.8
0.4
0.4
0.9
0 .4
0.7
0 .3
0 .3
0 .5
0 .3
0 .5
0 .5
0 .4
0.2
1.0
0 .8
1.1
0 .6
0.7
0 .8
0.7
1.0
1.1
0.7
0 .7
0.7
0 .6
0 .4
0 .8
0 .4
mg .
59
18
29
20
29
27
22
28
50
51
15
16
21
27
18
16
112
34
40
36
17
33
72
19
26
76
29
31
14
27
34
22
26
,
j
.i". .
mg . mg.
64 1.3 78 0 .1
48 0 .5
38 0 .4
40 0 .6
36 0 .3
54 1.2
68 1.8
55 0 .5
82 0 .5
28 0 .5
38 0 .4
40 2.2
70 0 .5
23 0.4
59 1.2
95
64
1.2
1.7
20 0 .5
69 2.8
37 1.6
25 0 .2
74 0 .9
89 1.4
60 0 .5 70 1.5
37 0 .3
20 0 .4
25 0 .9
38 0 .6
34 0.4
39 0 .9
25 1.0
FOR YOUNG BABIES
OF 100 GRAMS
MINERALS
g .
0 .87
0 .53
0 .86
0 .81
0 .82
0 .83
0.75
0 .65
0.70
0 .80
0 .62
0.71
0 .55
0.80
0 .55
0 .83
0.74
0 .71
0 .30
0 .26
N.S.A.
0.30
0 .43
0.30
0.30
0 .47
0 .30
0 .32
0.42
0 .42
0.42
0.48
0 .30
I.U .
110
0
720
1375
315
225
90
613
470
297
2550
2600
3910
376
2100
3420
58
1627
470
185
13
15,200
Tr.
580
5830
1965
2010
8000
3170
3950
4800
2500
5700
.~
E
0
.-,-,_~
mcgm.
42
10
24
16
13
39
64
128
21
28
31
23
34
12
70
25
27
32
41
13
23
15
110
101
25
8
7
28
55
31
49
152
mcgm .
61
55
53
46
66
57
47
41
77
33
58
43
75
158
36
243
135
51
104
80
26
49
57
90
70
107
26
54
15
46
51
60
68
c ·;:;
-~ z
mg .
0 .33
0.93
0.47
1.07
0.49
0 .50
0 .27
0 .50
1.07
0 .23
0 .67
1.03
1.70
1.45
0 .55
1.98
0 .24
0 .22
0 .38
0.42
0.11
0.59
0.70
1.50
0 .87
0 .19
0 .26
0 .41
0.40
0 .67
0 .86
0 .85
1.08
VITAMINS
mg .
1.8
0 .9
2.2
2.5
1.3
1.6
1.0
Tr.
0.6
0.8
4 .5
4 .7
2 .7
0.7
7.3
3.4
5 .5
1.2
2.1
7 .0
3 .3
1.1
3 .0
1.8
26
17
16
21
15
12
22
22
20
15
16
17
19
15
14
24
26
17
8
8
12
9
20
17
13
1 2
8
8
20
12
12
16
1 2
INGREDIENTS
Milk, bacon, egg yolks, wheat flour, tomatoes, onions,
butter, cornstarch, salt, yeast.
Beef, farina , milk, onions, salt, beef extract, wheat flour,
monosodium glutamate .
Milk, beef, carrots, wheat flour, egg noodles, celery,
onions, cream, salt, yeast, monosodium glutamate.
Beef broth , carrots, beef, rice flour, corn flour, cornstarch,
celery, salt, vegetable oil , onion powde•r.
Milk, chicken , carrots , wheat flour , egg noodles , cream,
onions, celery, salt, yeast, monosodium glutamate .
Milk, chicken , carrots, rice, cornstarch, vege table oil,
seasoning, celery, salt , yeast, onions.
Egg yolks, bacon, corn meal , corn flour, cornstarch, milk,
salt, yeast .
Peas, milk, potatoes, bacon, carrots , wheat flour, celery,
onions, salt.
Spaghetti, beef, onions, sugar, tomato solids , cornstarch,
carrots, celery, salt, bacon, yeast, cheese, vegetable oil.
Turkey, carrots, wheat flour , cornstarch, onions, egg
noodles, skim milk powder, peas, salt, vegetable oil,
monosodium glutamate , spices .
Carrots, potatoes, tomatoes, celery, bacon, wheat flour,
onions, farina, salt, yeast.
Beef broth, potatoes, carrots, farina , beef, tomatoes , barley
onions, celery, salt, ye ast, m.s.g., beef extract .
Carrots, tomatoe s, potatoes , beef, beef and chicken liven,
celery, farina , salt .
Milk, celery, farina, chicken, peas, wax beans, yeast,
carrots, onions, salt, vegetable protein .
Carrots, lamb, potatoes, milk, rice, cornstarch, onions,
hydrolyzed vegetable prote in , celery, salt, yeast .
Tomatoes, carrots, potatoes, beef liver, bacon, barl ey, salt,
chicken liver.
Milk, rice, cheese, barley, salt .
Milk, egg , yolks, carrots, potatoes, tomatoes, semolina ,
celery, onions, cornstarch, ve getable oil, salt .
Green beans, salt.
Wax beans, salt .
Beets.
Carrots, salt.
Corn, milk, corn flour , cornstarch , sugar, cream, sa lt ,
butte-r, monosodium glutamate.
Peas, salt.
Peas, carrots, salt.
Spinach, milk , cornstarch, oat flour , onions, salt, monosodium
glutamate .
Squash, salt.
Squash, carrots, salt.
Sweet potatoes, salt.
Peas, carrots, spinach, cornstarch, salt.
Carrots , tomatoes, potatoes, ce le ry, onions , rice , barley,
ye ast, salt, monosodium glutamate .
Tomatoes, sugar, cracke r meal , potatoes, carrots , ce le ry,
wheat germ, whey powde r, rice, salt.
Carrots, tomatoes, celery , potatoes , onions, rice , barley,
yeast, salt, monosodium glutamate.
-19-
STRAINED FOODS
VARIETY CONSTITU ENTS
FRUITS
Applesauce ................................... ..
Apple and Raspberry
Apricots
Apricots and Applesauce
Bananas
Bananas and Applesauce
Bananas and Pineapple
Peaches
Pears .. ...... ...................................... ..
Pineapple and Pears
Plums
Prunes
Mixed Fruit
DESSERTS
Arrowroot Custard
Banana Custard
Butterscotch Custard
Chocolate Custard
Custard
Fruit Custard .. ....
Graham Cracker Dessert
Orange Custard
Peach Custard
Pineapple Custard
Prune Custard
Tutti Frutli Dessert
MEATS
Beef
Beef liver
Chicken
Veal
Chicken and Ve al
MEAT & VEGETABLE COMBINATIONS
Bacon Dinner
Bacon Omelette .
Beef Noodle Din ner
Chicken Dinner
Chicken Noodle Dinner
Chicken Rice Dinner
Chicken Vegetable Soup
·~ ~
..!!o
DO u -
73
72
88
120
102
112
93
87
74
80
94
119
88
116
75
92
111
102
91
125
106
116
106
123
81
108
87
116
84
112
78
83
56
55
65
44
57
PROXIMATE COMPOSITION MINERALS
g .
19.0
18 .8
22 .8
30.6
26.3
27.7
22 .5
22 .3
19.3
21.4
23 .5
30.4
22.4
26.3
18 .3
21.7
25 .6
23 .5
22.7
31.2
26.3
28.4
26.3
29.4
21.0
23 .5
20.3
22 .9
18.6
20.1
16.0
16.3
12.2
13 .3
13 .6
11.3
12 .3
c
· ~
.E..
g.
0.3
0.4
0.7
0.4
0.7
0 .3
0.5
0.4
0 .1
1.3
0 .5
0.7
0 .5
1.9
1.2
1.2
1.9
3 .0
1.6
1.8
1.0
1.6
1.2
2 .0
1.2
16.7
15 .2
15 .8
14.8
14.6
2.6
3.4
2.9
1.8
3.0
1.4
2.5
-20-
g .
0 .2
0 .2
0 .3
0 .6
0 .4
0 .7
0.4
0 .2
0.4
0 .0
0 .5
0.4
0 .1
3 .1
1.4
2.0
2 .8
2.3
1.4
0 .9
0.9
1.2
0 .9
1.6
0 .3
4 .6
2.9
5 .9
3 .0
5.9
4 .2
6 .9
2.8
0 .8
2.7
1.0
2 .3
g .
0 .2
0 .2
0.4
0.3
0 .6
0 .3
0 .3
0 .2
0 .1
0 .3
0 .1
0.4
0.2
0 .5
0 .5
0 .6
0 .6
0 .8
0 .6
0 .3
0.4
0 .5
0 .4
0 .8
0 .5
0 .8
1.2
0 .8
0 .6
1.0
1.1
3 .3
1.1
0 .2
0.3
0 .9
1.0
~ ;;
.;;
~
0 -e
0 u
g . g .
17.5 0 .8
17.2 0 .8
20.7 0 .7
28 .3 1.0
23.& 0 .8
26.0 0 .4
20 .8 0 .5
21.0 0.5
1 8.2 1. 1
18 .8 1.0
21 .8 0.6
28 .1 0 .8
21.3 0 .3
20.0
14.5
17.4
19 .6
17.4
18 .1
27.5
23.5
24.6
23 .2
24.8
18.6
0.8
0.7
0 .5
0 .7
Tr.
1.0
0.7
0 .5
0 .5
0.6
0 .2
0.4
;
~
0 u
mg.
4
6
18
12
6
41
35
7
12
8
24
21
15
56
32
50
74
81
24
35
24
32
31
42
43
mg.
3
9
20
19
14
6
26
14
14
14
38
20
19
50
26
48
30
61
44
36
50
32
29
41
53
c e
mg.
0 .2
0 .5 0 .5
1.2
0 .3
1.1
0.7
0 .3
2.6
0.7
1.7
4.4
0.4
1.1
1.2
0 .5
0 .8
Tr.
1.1
0 .9
0.8
1.9
1.2
0 .3
0 .5
JUNIOR FOODS
0 .0
0 .0
0 .0
0 .0
0 .0
7 .5
1.8
4.7
10.2
7 .2
7.4
6.4
1.4
1.0
0 .7
0 .2
0.7
0 .6
0 .9
0.7
0.3
0.4
0 .6
0 .1
11
10
22
6
16
25
59
28
39
34
35
34
137
227
59
130
64
41
58
50
50
45
44
43
3.2
5.5
1.9
1.3
2.0.
0.7
0 .9
0 .7
1.2
0 .5
0.6 0 .8
FOR YOUNG BABIES
OF 100 GRAMS
MINERALS
.,
E ~
~ ~
·- 0 -o - .0, u~
g.
N.S.A.
N.S.A.
0.09
N.S.A.
0 .25
0.18
0.22
N.S.A.
0.07
N.S.A.
N.S.A.
0 .08
0.20
0.30
0.36
0.48
0.41
0.43
0 .30
0.20
0.20
0.20
0 .22
0 .36
0 .39
I.U.
Tr.
33
1750
1310
175
Tr.
72
1035
Tr.
40
230
330
600
9
17
55
144
15
28
13
210
113
mcgm .
13
7
10
14
3
4
3
10
9
24
10
17
11
10
8
7
8
16
15
11
35
15
24
16
18
VITAMINS
c ·;:
0
;;:
0
N~ "'"'
mcgm .
13
11
8
14
10
12
8
25
10
8
11
13
10
86
41
53
65
92
43
40
39
45
41
56
26
c ·u
.~ z
mg .
0 .06
0 .10
0 .28
0.27
0.17
0.13
0 .12
0.95
0.12
0 .17
0.23
0 .53
0 .17
0 .05
0.03
0.03
0 .11
0.79
0.14
0.13
0.12
0 .20
0 .06
0 .20
0 .07
FOR OLDER BABIES
0 .65
0 .65
0.50
0.66
0 .50
0 .75
0 .82
0 .81
0 .76
0.80
0.90
0.70
35,000
2265
620
465
1580
1250
420
456
20
44
9
20
12
66
44
24
19
18
11
10
180
2500
72
200
146
69
77
61
55
61
65
70
3.20
9.40
3.67
2.93
3.30
0.47
0.34
0.56
1.06
0.60
0.57
0 .58
1.3
0.9
0.9
18.9
28.0
0.2
0.3
0.8
0.7
1.5
40.0
2.3
1.3
0 .8
0.8
1.5
1.5
10.2
1.8
0.7
0 .6
0 .5
22.0
1.0
1.6
0 .8
"c.
21
21
25
28
29
32
26
25
21
23
31
34
25
33
21
26
31
29
26
35
30
33
30
35
23
31
25
33
24
32
22
23
16
16
18
12
16
INGREDIENTS
Apples, sugar.
Apples, raspberries, sugar.
Apricots, sugar, tapioca, lemon juice, salt.
Apricots, apples, sugar, tapioca.
Bananas, sugar, orange juice, tapioca, lemon JUICe, salt.
Bananas, sugar, apples, tapioca, orange juice, salt, lemon
juice.
Bananas, sugar, pineapple juice, tapioca, lemon juice, salt.
Peaches, sugar.
Pears, sugar, tapioca, lemon juice, salt.
Pineapple juice, pears, farina, sugar.
Plums, sugar, tapioca.
Prunes, sugar, tapioca, lemon juice, salt.
Apricots, sugar, pineapple fuice, tapioca, orange juice, salt.
Milk, sugar, cornstarch, egg yolks, arrowroot starch, cream,
vanilla, salt.
Milk, sugar, cornstarch, bananas, egg yolks, extracted
banana flavoring, tapioca, lemon juice, salt.
Milk, sugar, cornstarch, butterscotch, cream, tapioca, egg
yolks, salt, vanilla.
Milk, sugar, rice, cream, cocoa, cornstarch, egg yolks,
lemon juice, salt, vanilla.
Milk, sugar, cream, rice, egg yolks, cornstarch, salt; vanilla
Apricots, milk, sugar, pineapple juice, peaches, cornstarch,
egg yolks , tapioca, salt.
Milk, graham crackers, sugar, orange juice, cornstarch, egg
yolks, molasses, salt, vanilla .
Orange juice, sugar, milk, cornstarch, egg yolks, tapioca,
starch, salt.
Peaches, sugar, milk, cornstarch, egg yolks, tapioca, salt.
Pineapple juice, sugar, milk, cornstarch, egg yolks, tapioca,
lemon juice, salt.
Milk, sugar, prunes, farina, egg yolks, cream, lemon juice,
cornstarch, salt, vanilla .
Sugar, orange juice, milk, pineC'pple juice, apricot puree,
cornstarch, lemon juice, egg yo1ks, salt.
Beef, beef broth, salt.
Beef liver, beef liver broth, salt.
Chicken , chicken broth, salt.
Veal, veal broth, salt.
Chicken, veal, chicken and veal broth, salt.
Milk, carrots, potatoes, bacon, wheat flour, celery, green
split peas, onions, cornstarch, dairy salt, yeast.
Milk, bacon, egg yolks. carrots, wheat flour, tomatoes,
onions, celery, cornstarch, cream, salt, yeast.
Milk, beef, carrots, egg noodles, wheat flour, onions,
cream, celery, salt, yeast, monosodium glutamate.
Chicken, potatoes, carrots, rice, tomatoes, onions, celery,
wheat flour, salt, yeast concentrate, monosodium glutamate.
Milk, chicken, carrots, egg noodles, wheat flour, onions,
cream, celery, salt, yeast, monosodium glutamate.
Chicken, milk, rice, carrots, cornstarch, potatoes, onions
celery, salt, vegetable protein derivative, cream.
Milk, chicken, ·rice, carrots, wheat flour, cream, salt, celery11
onions, yeast.
-21-
VARIETY
MEAT FOOD PRODUCTS lcont. l
Egg and Bacon Breakfast
Lamb Dinner .
Lamb and Liver Dinner ..
Macaroni Bocon Dinner .
Macaroni Bacon Cheese Dinner
Mocoroni and Beef Dinner
Peas and Bocon .................... .............. ..
Spaghetti Beef Dinner .................... .
Split Pea and Ham Dinner
Turkey Dinner
Vegetable Beef Dinner ..
MISCELLANEOUS PRODUCTS
Vegetable Omelette
VEGETABLES
Creamed Carrots
Creamed Corn
Creamed Vegetable Dinner ....
Garden Vegetables
Mixed Vegetables
Sweet Potatoes .......................... ..
Tomato and Rice Dinner
FRUITS
Applesauce ........................ ............ .
Apricots and Applesauce .. ..
Bananas
Bananas and Applesauce
Bananas and Pineapple .
Peaches
Pears
Pineapple and Pears
Mixed Fruit .... .. ........................... ..
DESSERTS
Apple Pudding
Banana Pudding
Butterscotch Pudding
Chocolate Pudding
Fruit Dessert ......... .
Orange Pudding
Pineapple Pudding
Rice Pudding .. ...... .. .. ................ ..
Tutti Frutti Dessert
.!! ~
~0
0 0 u-
81
61
63
85
77
76
82
63
103
49
57
75
45
68
56
38
37
72
76
73
120
96
81
89
87
85
80
100
108
101
130
116
96
106
99
84
79
JUNIOR FOODS
CONSTITUENTS
PROXIMATE COMPOSITION MINERALS
_ .M,
0 ·- .0.. .0,
g .
15.8
13 .9
15.1
17.6
16.4
18 .6
1 H.8
15.8
16.9
11.1
15.2
14.4
11.3
18.1
14.2
10.2
10.8
18 .11
18.6
19.0
30.6
24.4
22.5
21.5
22.3
21.9
21.4
25.2
26.3
24.0
29.8
26.0
24.5
24.2
23.6
20.8
20.3
g .
3.0
2.1
3 .1
2.6
3 .8
3 .1
4.0
2.9
4.6
1.6
5.3
2.3
1.7
2.5
2.1
1.1
0 .8
1.0
2.1
0 .3
0.4
0.4
0.6
0.4
0.4
0 .3
1.3
0 .3
0 .3
2.1
1.4
2.1
1.2
2.0
1.4
2.1
0 .8
-22-
g .
5 .7
2 .6
1.6
4.5
4 .0
1.9
2.4
1.8
0 .2
2.1
0.8
4.3
1.1
0 .7
1.2
0.4
0 .1
0.3
2.2
0 .2
0 .6
0.3
0 .2
1.2
0 .2
0 .5
0 .0
0.4
1.1
1.8
3 .1
3.0
0.0
0.9
1.6
1.2
0 .3
g .
1.7
1.1
1.2
1.3
1.2
1.6
0 .6
1.4
0 .7
1.2
1.4
0.6
0 .9
0 .8
1.5
0 .3
1.1
0.4
1.7
0 .2
0 .3
0 .5
1.4
0 .3
0 .2
0 .2
0 .3
0 .3
Tr.
0 .8
0.7
0 .5
0.1
0 .7
0 .7
0 .7
0 .5
g . g.
4 .5 0 .9
7 .2 0.9
9 .0 0 .2
8.6 0 .6
6.5 0.9
11.8 0.2
11.2 0 .6
8.9 0 .8
10.8 0.6
5 .8 0 .4
7 .3 0 .4
6 .8
7 .0
12.8
9.1
7 .6
8.3
16.4
12 .0
0.4
0 .6
1.3
0 .3
0 .8
0 .5
0.7
0 .6
17.6 0.7
28.2 1.1
22 .8 0 .4
19.7 0 .6
19.1 0 .5
21.0 0 .5
19.8 1.1
18 .8 1.0
23 .8 0.4
24.2
19.2
24.1
20.1
22 .8
22 .5
19.8
16.3
18.3
0 .7
0 .1
0 .5
0 .3
0.4
O.l
0.2
0 .5
0.4
E
·~
8
mg.
26
29
44
58
89
18
36
34
31
55
12
26
33
30
99
27
30
14
32
6
12
13
16
29
7
11
12
22
5
54
51
39
26
35
39
59
41
mg .
50
39
59
52
42
41
82
26
55
49
46
71
38
62
61
38
26
25
44
6
17
16
10
28
14
10
10
10
11
45
26
44
26
28
35
48
44
mg.
1.0
0 .6 0.8
0 .6
1.6
o.1.0
1.2
0 .8
0.8
0 .2
1.0
0 .5
1.3
1.2
1.6
0.6
0.9
1.7
0 .4
1.2
1.8
0 .8
1.1 0 .3
2.6
0.4
0 .5,
0 .5
0 .6
0.5
1.2
0 .4
0.2
0 .2
1.3
0.3
FOR OLDER BABIES
OF 100 GRAMS
MINERALS
G
~ ~
.·.-., -0
0 .c
<nU
g .
0.75
0 .88
0 .90
0 .95
0 .90
1.13
0 .68
1.17
0 .94
0 .80
0 .95
0 .83
0.75
0.44
0 .85
0 .60
0 .70
0.42
0 .75
N.S.A.
N.S.A .
0 .20
0 .21
0.22
N.S.A.
0 .11
N.S.A.
0 .11
N.S.A.
0 .45
0 .61
0 .16
0 .13
0.11
0.45
0.42
0.37
I.U .
140
1325
2600
900
550
690
540
470
1000
170
2820
1100
8640
Tr.
1150
2780
4680
3570
1765
29
1130
26
Tr.
45
1035
0
Tr.
220
Tr.
26
20
510
70
40
0
207
mcgm .
40
18
27
49
42
25
81
50
80
19
39
24
23
15
21
58
16
28
43
9
16
2
3
6
10
7
24
16
3
10
13
14
22
24
36
18
11
VITAMINS
mcgm .
47
60
180
86
97
18
51
54
59
28
34
86
65
50
140
49
23
15
73
8
12
8
8
9
25
8
8
10
6
45
101
55
8
58
50
76
31
c ·u
0 z
mg.
0 .22
0 .35
1.55
0 .41
0 .34
1.23
0.42
0 .59
0 .52
0 .23
1.09
0 .24
0 .32
0 .50
1.30
0 .72
0 .52
0 .35
0 .62
0 .05
0 .27
0 .16
0 .13
0 .12
0 .95
0 .09
0.17
0 .17
0 .04
0 .06
0.18
0 .13
0 .15
0 .17
0 .16
0 .08
0 .08
mg.
3 .2
2.1
1.0
0 .7
3 .1
0 .5
2.5
3 .1
2.7
2.6
7 .0
1.6
1.5
15.4
18 .2
0.3
0 .8
24.0
1.5
1.4
0 .8
0 .6
Tr.
Tr.
2 .8
3 .4
0.9
0 .8
0 .6
"Q.
23
18
18
24
22
22
23
18
29
14
16
21
13
19
16
11
11
20
22
21
34
27
23
25
25
24
23
28
31
29
37
33
27
30
28
24
22
INGREDIENTS
Egg yolks, bacon, com meal, com flour, milk, salt, yeast.
Milk, carrots, lamb, cream, potatoes , · farina, rice, comstarch,
celery, onions, seasoning , salt.
Lamb, celery, potatoea, lamb liver, car.rots, skim milk
powder, rice, farina, cornstarch, butter, onions, salt.
Milk, bacon, tomatoes, macaroni , carrots, celery, onions ,
cornstarch, wheat flour, butter, salt, yeast.
Carrots, macaroni , bacon, cheese , skim milk powder, celery,
onions, cornstarch, wheat flour, butter, salt, yeast.
Tomato, macaroni, milk, beef, cream, sugar, wheat flour,
carrots, salt, onions, celery, yeast, bacon .
Milk, peas, potatoe s, bacon, wheat flour, cornstarch, carr
ots, onions, celery, salt.
Spaghetti, beef, tomato paste , onions, sugar, wheat flour ,
carrots, celery, salt, bacon, cheese, vegetable oil.
Milk, green split peas, yellow split peas, smoked ham,
potatoes, carrots, wheat flour, celery, onions, salt.
Turkey, carrots, cornstarch, wheat flour, egg noodl es, skim
milk powder, peas, onions, salt, vegetable oil , monosodium
glutamate, spices.
Potatoes, carrots, beef, barley, green split pegs, onions,
salt, wheat flour, cornstarch, salt, celery, yeast, monosodium
glutamate, porsley.
Milk, carrots, egg yolks, tomatoes, wheat flour, cel e ry,
onions, vegetable oil, cornstarch, salt, yeast, seasoning.
Carrots, milk, wheat flour, salt, cream.
Corn, milk, com flour, cornstarch, sugar, cream, salt,
butter, m.s.g .
Milk, carrots, potatoes, tomatoes, onions, rice, cream,
wheat flour, celery, cornstarch, hydrolyzed vegetable
protein, salt, cream, yeast.
Peas, carrots, spinach, cornstarch, salt.
Carrots, potatoes, peas, celery, onions, cornstarch, salt,
sugar, monosodium glutamate.
Sweet potatoes, salt.
Tomatoes, potatoes, carrots, rice, cel e ry, cream, sugar,
milk, soya bean flo"r, whey powder, salt.
Apples, sugar.
Apricots, apples, sugar, tapioca .
Bananas, sugar, orange juice, tapioca, lemon juice, comstarch,
salt.
Bananas, apples, sugar, tapioca, Of'Cinge juice, salt, lemon
juice.
Bananas, sugar, p ineapple juice, pineapple, tapioca, com-starch,
lemon juice, salt.
Peaches, sugar.
Pears, sugar, tapioca, lemon juice, salt.
Pineapple juice, pears, farina, crushed pineappl e, sugaf'.
Apricots, sugar, pineapple juice, pineapple, tapioca, orange
juice, salt.
Apples, sugar, tapioca, butter, cinnamon.
Milk, sugar, tap ioca, bananas, comstCH'ch, banana flavouring,
lemon ju ice , saJt.
Milk, sugar, rice , butterscotch, cream, cornstarch, egg yolks,
salt, vanilla.
Milk, sugar, f'ice, cream, cocoa, cornstarch, egg yolks,
lemon juice, salt, vanilla .
Pineapple juice, apricots, orange juice, sugar, tap ioca,
lemon juice, cornstarch, salt.
Orange juice, milk, sugar, rice , egg yolks, lemon juice,
tomstarch, salt, cream, vanilla.
Pineapple, milk, sugar, rice , egg yolks, salt, cornstarch.
Milk, sugar, rice, egg yolks, cornstarch, concentrated
orange juice, salt, vanilla.
Sugar, orange juice, milk, apricot puree, cornstarch, p ineapple,
pineapple juice, lemon juice, egg yolka, aalt.
-23-
..I....
I
MEAT DINNERS
VARIETY CONSTITUENTS OF 100 GRAMS
PROXIMATE ANALYSIS
~
.! ; ...
2o ]~
00 0 0
u- .... "'
c
:!
~ ~
.!
•a .ei i~
8-'= UL
STRAINED
Beef with Vegetables ...........•..... 80
Beef & Macaroni w /Vegetables 93
Beef Noodle with Vegetables 94
Beef with Potatoes 7 4
Chicken with Vegetables ........... 57
Chicken Noodle w /Vegetables 114
Chicken with Potatoes ....... ........ 55
Chicken & Veal/Vegetables ... 57
Ham with Sweet Potatoes ......... 99
Ham with Vegetables .................. 62
Lamb with Vegetables .....•........... 93
Liver & Bacon w /Vegetables ... 88
Turkey with Vegetables ·····-·-··-· 61
Veal with Vegetables .................. 63
JUNIOR
Beef with Vegetables 81
Beef & Macaroni w /Vegetables 1 02
Beef Noodle with Vegetables . 89
Beef with Potatoes ........................ 77
Chicken with Vegetables ........•... 53
Chicken Noodle w /Vegetables 54
Chicken Rice with Vegetables... 67
Chicken with Potatoes . .........•... 77
Ham with Sweet Potatoes ......... 95
Ham with Vegetables .................. 72
Lamb with Vegetables ....... .......... 97
Turkey with Vegetables .....•........ 53
Veal with Vegetables .................. 66
•·
17,4
19.8
19.5
15.5
13.5
22.2
13.2
13.6
20.2
15.2
18.1
1.9.3
14.1
15.8
g .
0
~
•·
7,4 3 .9
7.7 4.4
5 .2 4,4
5 .7 3 .6
4 .3 2.1
6.6 7.3
4.0 1.7
4 .1 1.7
6 .5 5 .5
6 .0 1.5
5.1 5.7
6.9 3 .3
4.6 2.2
7.5 1.7
-.< . •·
1.0 3 .8
1.0 5.6
0 .9 8.3
0 .8 4 .6
0 .7 5.1
1.6 5 .5
1.0 6 .0
0 .8 6,4
1.3 5.8
1.0 6 .1
1.1 5 .4
1.0 7 .6
0 .9 5.8
1.2 4 .5
..
1.3
1.1
0.7
0.~
1.3
1.2
0.5.
0 .6
1.1
0 .6
0 .8
0 .5
0 .6
0.9
16.9 7 . 2 4.3 1.1 3 .3 1.0
23.3 7.8 4.8 1,4 6 .8 2.5
19.6 9 .1 4.2 1.3 3 .7 1.3
17.4 6 .0 3 .4 1.0 5 .7 1.3
13.4 5 .7 1.4 0 .8 4.4 1.1
13.2 4.3 1.5 0 .9 5 .7 0 .8
15.1 4.7 2.5 1.1 6 .3 0 .5
17.5 6.5 3 .0 1 ,4 6.0 0 .6
19.7 6.3 4.8 1.2 6.7 0.7
15.5 5 . 1 3 .6 1.2 4.9 0 .7
17.9 5 .1 6 .5 1.2 4.5 0.6
12.9 4.8 1.5 0.8 5.1 0.7
16.4 B.O 1.4 1.0 5.3 0 .7
MINERALS
,
0
~
0.
~ c
~
. E" , ·~
:0~
.0,u~
mg. mg. mg. •·
11 86
28 50
57 34
67 24
12 26
57 36
10 29
10 26
10 53
53 22
1.3 0 .60
2.4 0.70
1.4 0.70
2.5 0 .60
1.1 0 .60
1.2 0.80
2.1 0.75
1.8 0 .60
1.7 0 .80
1.2 0 .60
1.2 0 .60
<(
I.U.
1070
640
173
990
820
907
1110
1050
9 56 950
42 62
44 65
21 78
1.8 · 0 .60 13940
o:a 0.60 5ao
1.3 0 .60 830
50 26 1.2
16 44 2.1
74 68 1.7
54 30 1.6
10 26 1.2
57 36 1.4
48 68 1.0
10 29 2.1
10 53 1.3
53 40 1.0
60 58 1.1
55 66 0 .8
43 26 1:1
0 .70
0 .80
0 .75
0 .70
0 .70
0.75
0.90
0.70
0 . ~0
0 .75
0 .75
0 .76
0 .70
800
640
787
830
247
83
980
947
940
667
910
~ •• 0 ..-..:.c.
c ·;:
.!1
0
N~ "'"'
VITAMINS
c ·g
~
u :e
e~
u.<~
mcgm . mcgm. mg . mg.
13
30
13
19
13
108
112
15
165
155
24
31
14
20
15
31
20
11
16
34
17
11
169
138
24
16
21
65 1.27
80 1.90
84 1.13
77 1.24
47 1,43
180 1.79
130 2.25
.o!O 1.10
88 1.09
138 1.54
90 1.52
750 2.79
43 1.24
87 1.71
70 1.43
80 1.89
146 1.50
87 1.60
48 1.28
64 0 .80
57 1.15
70 1.75
93 1.20
69 1.07
80 1.41
42 1.15
110 2.06
4.1
.-,~ 0::0
0 oe Uo.
23
26
27
21
16
32
16
16
28
18
26
25
17
18
23
29
25
22
15
15
19
22
27
20
27
15
19
m.s.g. == monosodium glutamate
= analysis not available
INGREDIENTS
Beef, carrots, potatoes, wheat flour, comitCJrch,
onions, salt, m. s .g .
Beef, tomatoes, macaroni, onions, sugar, carrots,
celery, cornstarch, salt, vegetable o il.
Beef, milk, carrots, egg noodles, wheat flour,
cornstarch, cream, onions, celery, salt, m.s.g.
Beef, potatoes, cornstarch, salt, m.s .g .
Chicken, carrots, potatoes, wheat flour, com·
starch, onions, salt, m.s. g .
Chicken, milk, carrots, egg noodles, wheat
flour, cornstarch, cream, onions, celery, salt,
yeast, m.s.g., vegetable oil .
Chicken, potatoes, cornstarch, salt, m.s.g .
Chicken, veal , carrots, potatoes, wheat flour,
cornstarch, onions, salt, m.s.g .
Ham, sweet potatoes, cornstarch, salt, m. s.g .
Ham, carrots, potatoes, wheat flour, cornstarch,
onions, salt, m.s. g .
lamb, carrots, potat(!es, wheat flour, cornstarch,
onions, salt, m.s . .£1.
leef liver, carrots, potatoes, wheat flour,
bacon , cornstarch, onions, salt, m.s.g .
Turkey, carrots, potatoes, wheat flour, com·
starch, onions, salt, m.s.g.
Veal, carrots, potatoes, wheat flour, cornstarch,
onions, salt, m.s.g.
Beef, carrots, potatoes, wheat flour, cornstarch,
onions, salt, m.s.g.
Beef, tomato puree, macaroni , sugar, onions,
cor.rots, celery, salt, cornstarch, vegetable oil
Beef, milk, carrots, egg noodles, cream, wheat
flour, celery, salt, m.s. g .
Beef, potatoes, cornstarch, salt, m.s .g.
Chicken, carrots, potatoes, wheat flour, comstarch,
onions, salt, m.s.g .
Chicken, milk, carrots, egg noodles, wheat
flour, cream, onions, celery, salt, yeast,
monosodium glutamate, vegetable oil.
Chicken, milk, comstorch, rice, carrots, potatoes,
vegetable oil, onions, celery, vegetable
proteln, salt, cream, seasoning.
Chicken, potatoes, cornstarch, salt, m.s.g.
Ham, sWeet potatoes, cornstarch, salt, m.s.g .
Ham, ccvrots, potatoes, wheat flour,
starch, onions, salt, m.s.g .
lamb, carrots, potatoes, wheat flour, comstarch,
onions, salt, m.s.g.
Turkey, carrots, potatoes, wheat flour,
starch, onions, salt, m.s.g.
Veal, carrots, potatoes, wheat flour, cornstarch,
onions, salt, m.s.g .
25M10/1
