TABLE SHOWING THE NUTRITIVE VALUES OF COMMON FOOD SUBSTANCES
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Apple | 1 medium (182g) | 95 |
| Raspberry | 1 cup (123g) | 64 |
| Cranberry | 1 cup raw (100g) | 46 |
| Plum | 1 medium (66g) | 30 |
| Apricot | 1 medium (35g) | 17 |
| Gooseberry | not in our table | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 apricot 81
- 2 banana 73
- 9 cranberry 89
- 8 gooseberry 85
- 2 prune 81
- 8 plum 84
- 9 raspberry 85
- 9 whortleberry 78
- 8 apple 27
Directions
(1)Water. (2)Albuminous elements. (3)Starch. (4)Grape Sugar. (5)Cane Sugar. (6)Free Fat. (7)Free Acid.
GRAINS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Wheat, Poland 13.2 21.5 61.9 X 1.5 X Mich. White 12.8 11.6 71. X 1.3 X " Diehle 12.2 13.8 72.2 X X X Japanese 12.4 16.5 65.1 X 1.6 X Rye, Winter 8.7 11. 74.6 X 1.9 X German 8. 14. 78. X X X Barley 24. 10.5 66.7 X 2. X So. Russian 4. 12.7 70.9 X X X Oats 12. 10.7 58.3 X 7.8 X Corn, Flint 13.1 10.2 68.5 X 4.8 X Dent 13.4 9.4 68.5 X 5. X Sweet 13.4 11.4 62.7 X 7.8 X Rice 12.6 6.7 78.5 X .9 X Millet 11.8 10.5 68.2 X 4.2 X Buckwheat 12.7 10. 71.8 X 1.4 X Iceland Moss 16. 22. 36.3 X 1.4 X
FLOUR. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Graham 13. 11.7 69.9 X 1.7 X Wheat 11.6 11.1 75.4 X 1.1 X Rye 13.7 11.6 69.7 X 2. X Barley 14.8 11.4 71.2 X 1.5 X Oat 7.7 15.1 67.2 X 7.1 X Corn 14.2 9.7 69.5 X 3.8 X Buckwheat 13.5 8.9 74.3 X 1.6 X Bean 10.3 23.2 59.4 X 2.1 X Pea 11.4 25.2 57.2 X 2. X Banana 14.9 2.9 77.9 X .5 X Arrowroot 18. X 82. X X X
BREADS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Barley 12.4 9.4 64.4 4.7 1. X Whole Wheat 13. 8.7 60. 4. 6. X White 45.1 5.3 46. 2.3 .8 X Rye 42.3 6.1 46.9 2.3 .4 X Swedish Speise 12. 10. 72.3 3.1 1.6 X Brod Zwieback, White 13.3 8.5 73.3 1.8 1. X Rye 11.6 9.3 67.2 3.6 1. X Macaroni 13.1 9. 76.8 X .3 X Manna 15.3 1.9 18.1 49.[2] X X
FRESH FRUITS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Apple 84.8 .4 X 7.2 X .8 Apricot 81.2 .5 X 4.6 X 1.2 Blackberry 86.4 .5 X 4.1 X .2 Banana 73. 1.9 X X .6 X Cherry 79.8 .7 X 10.2 X .9 Cranberry 89.6 .1 X 1.5 X 3.3 Currant 84.7 .5 X 6.4 X 2.3 Grape 78.2 .6 X 14.3 X .8 Gooseberry 85.7 .5 X 7.1 X 1.4 Pear 83.2 .4 X 8.2 X .2 Prune 81.2 .8 X 6.2 X .8 Plum 84.9 .4 X 3.6 X 2.5 Peach 80. .7 X 4.5 X .9 Raspberry 85.7 .4 X 3.9 X 1.4 Strawberry 87.6 1.1 X 6.3 .5 .9 Whortleberry 78.4 .8 X 5. X 1.6
DRIED FRUITS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Prune 29.3 2.3 .2 44.5 .5 X 2.7 Pear 29.4 2. 10.8 29.1 .4 X .8 Apple 27.9 1.3 5.6 42.8 .8 X 3.6 Cherry 49.8 2. X 31.2 X .3 X Raisin 32. 3.4 X 54.6 X .6 X Fig 31.2 4. X 49.8 X X X Date 33. 9. X X 58. X X
NUTS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Chestnut 7.3 14.6 69. X X 2.4 X Walnut 7.2 15.8 13. X X 57.4 X Hazelnut 7.1 17.4 7.2 X X 62.6 X Sweet Almond 6.2 23.5 7.8 X X 53. X Peanut 6.5 26.3 1.8 X X 46.2 X Cocoanut 46.5 5.6 8. X X 35.9 X
Syrup 24.6 X X 26.2 44.9 X X Honey 20.6 .8 X 72.8 1.8 X X
VEGETABLES. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Carrot 85.8 1.2 X X .3 X Winter Cabbage 80. 4. X 1.2 .9 X Red Cabbage 90. 1.8 X 1.7 .2 X White Cabbage 90. 1.9 X 2.3 .2 X Spinach 38.5 3.5 X .1 .6 X Celery 84.1 1.5 X .8 .4 X Head Lettuce 94.3 1.4 X X .3 X Potato 75. 2.2 X X .2 X White Turnip 92.5 1.5 X X .2 X Beet 87.5 1.3 X X .1 X Sugar Beet 71.6 2. X 12.6 .5 X Parsnip 82. 1.2 X X .6 X Sweet Potato 71.8 1. X X .2 X Cucumber 95.2 1.2 X 1. X X Asparagas 93.7 1.8 X .4 .3 X Cauliflower 90.9 2.3 X 1.2 .3 X Melon 90.4 1. X 2.2 .3 X Squash 90.3 1.1 X 1.4 .1 X Onion 86. 1.7 X 2.8 .1 X Pumpkin 90.3 1.1 5.1 1.5 .1 X Tomato 92.4 1.6 X 2.5 .3 1.8 Peas, green, garden 78.4 6.4 12. X X .5 X small 10.3 24.6 52.6 X 3.5 X African 6.5 23.4 57.8 X 6. X green shelled 12.7 21.7 57.7 X 1.9 X Beans, field 13.5 25. 48.3 X 1.7 X French or Kidney 11. 23.7 55.6 X 2.2 X white 15. 26.9 48.8 X 3. X Lima 9. 21.9 60.6 X 1.6 X String beans 88.7 2.7 5.5 1.2 .1 X Lentils 12.3 25.9 53. X 1.9 X German 11.7 33. 30.3 X 8.7 X
MILK AND BUTTER. Milk FOOD SUBSTANCES (1) (2) (3) (4) Sug. (6) (7) Mother's milk 89.2 .9 X X 5.4 3.2 X Cows' " 86. 4.1 X X 5.2 3.9 X Cream 66. 2.7 X X 2.8 26.7 X Swedish Butter 13.8 .6 X X .6 84.4 X French " 12.6 X X X .2 86.4 X Cheese, Stilton 32. 26.2 X X 34.5 3.3 X Skimmed milk 88. .4 X X 3.8 1.8 X Buttermilk 88. 4.1 X X 3.6 .7 X Milk of Cow 58. 1.7 X 2.8 X 35.2 X Tree
MEATS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Lean Beef 72. 19.3 X X X 3.6 X Lean Mutton 72. 18.3 X X X 4.9 X Veal 63. 16.3 X X X 15.8 X Pork 39. 9.8 X X X 49.9 X Poultry 74. 21. X X X 3.8 X White Fish 78. 18.1 X X X 2.9 X Salmon 77. 16.1 X X X 5.5 X Entire Egg 74. 14. X X X 10.5 X White of Egg 78. 20.4 X X X X X Yolk of Egg 52. 16. X X X 30.7 X
(8)Pectose. (9)Non-Nitrog. Substances. (10)Salts. (11)Cellulose. (12)Propor. Carbon to Nitrogenous. (13)Total Nutritive Value.
GRAINS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Wheat, Poland X X 1.9 X 2.9 86.8 Mich. White X X 1.6 1.7 6.2 85.5 " Diehle X X 1.8 X 5.2 87.8 Japanese X X 1.5 2.9 4. 84.7 Rye, Winter X X 2.3 1.5 6.9 89.8 German X X X X 5.5 92. Barley X X 2.6 3.8 6.5 82.2 So. Russian X X 2.4 X 5.5 86. Oats X X 3.3 17.9 5.2 86.7 Corn, Flint X X 1.4 1.7 7.1 84.9 Dent X X 1.5 2.2 7.8 84.4 Sweet X X 1.8 2.9 6.1 83.7 Rice X X .8 .5 11.8 86.9 Millet X X 2.8 2.5 6.9 85.7 Buckwheat X X 1.9 1.7 7.3 85.6 Iceland Moss X X 1.4 2.9 2.6 81.1
FLOUR. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Graham X X 1.8 1.9 6.1 85.1 Wheat X X .6 .2 6.8 88.2 Rye X X 1.4 1.6 6.1 84.7 Barley X X .6 .5 6.3 84.7 Oat X X 2. .9 4.9 91.4 Corn X X 1.3 1.5 7.5 84.3 Buckwheat X X 1. .7 8.5 83.8 Bean X X 3.3 1.7 2.6 88. Pea X X 2.9 1.3 2.3 87.3 Banana X X 2.2 1.6 27. 83.5 Arrowroot X X X X 82. 82.
BREADS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Barley X X 3.8 4.3 7.4 83.3 Whole Wheat X X 3. 5.3 8. 81.7 White X X .5 X 9.2 54.9 Rye X X 1.5 .5 8.1 57.2 Swedish Speise X X X 1. 7. 87. Brod Zwieback, White X X .6 1.5 9. 83.2 Rye X X 2.1 4.7 7.7 83.7 Macaroni X X .8 X 8.5 86.9 Manna X 5.6 X 10.1 67. 72.7
FRESH FRUITS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Apple 4.8 X .5 1.5 18. 13.7 Apricot 5.4 X .8 5.3 9.2 13.5 Blackberry 1.4 X .4 7. 6.2 8.1 Banana X 23.9 1. .3 .3 26.7 Cherry 1.8 X .7 5.9 14.5 14.8 Cranberry X X .2 6.3 15. 4.1 Currant .9 X .7 4.6 12.8 10.7 Grape 2. X .5 3.6 13.8 18.2 Gooseberry 1.4 X .4 3.5 14.2 10.8 Pear 3.3 X .3 4.4 20.5 12.4 Prune 4.9 X .7 5.5 7.7 13.4 Plum 4.6 X .7 4.3 9. 10.8 Peach 7.1 X .7 6.1 6.4 13.9 Raspberry .7 X .5 7.4 9.7 6.9 Strawberry .5 X .8 2.3 6.1 10.1 Whortleberry .9 X 1. 12.3 6.2 9.3
DRIED FRUITS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Prune 4.3 13.4 1.4 1.5 19.6 69.2 Pear 4.5 14.9 1.7 6.9 19.9 63.7 Apple 4.8 6.5 1.6 5.1 37.8 67. Cherry X 14.3 1.6 2.4 15.7 47.8 Raisin X 7.5 1.2 1.7 23. 66.3 Fig X X 2.9 12.1 12.4 36.7 Date X X X X 6.4 67.
NUTS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Chestnut X X 3.3 3.4 4.8 89.3 Walnut X X 2. 4.6 4.4 88.2 Hazelnut X X 2.5 3.2 4. 89.7 Sweet Almond X X 3. 6.5 2.6 87.3 Peanut X X 3.3 13.9 1.7 79.6 Cocoanut X X 1. 2.9 7.8 50.5
Syrup X 2. 2.3 X 71. 75.4 Honey X 3.8 .2 X 91. 78.1
VEGETABLES. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Carrot X 9.2 1. 1.5 .2 11.7 Winter Cabbage X 10.4 1.6 1.9 .5 18.1 Red Cabbage X 4.2 .8 1.3 1. 8.7 White Cabbage X 2.6 1.2 1.8 1.3 8.2 Spinach X 4.3 2. 1. .2 10.5 Celery X 11. .8 1.4 .8 14.5 Head Lettuce X 2.2 1. .8 1.8 4.9 Potato X 21. 1. .6 .1 24.4 White Turnip X 3. .7 2.1 .1 5.4 Beet X 9. 1.1 1. .1 11.5 Sugar Beet X .7 1. 11.6 21.5 23.3 Parsnip X 7.2 1. 8. .5 10. Sweet Potato X 25.3 .7 1. .2 27.2 Cucumber X 1.4 .4 .8 .8 4. Asparagas X 2.3 .5 1. .4 5.3 Cauliflower X 3.4 .8 .9 .6 8.2 Melon X 4. .7 1.4 2.1 3.8 Squash X 5.2 .7 1.2 1.3 8.5 Onion X 8. .7 .7 1.7 13.3 Pumpkin X X .7 1.2 6. 8.5 Tomato X X .6 .8 1.8 6.8 Peas, green, garden X X .8 1.9 2. 19.7 small X X 2.6 6.4 2.2 83.3 African X X 3. 3.3 2.7 90.2 green shelled X X 2.8 3.2 2.7 84.1 Beans, field X X 3.5 8. 2. 78.5 French or Kidney X X 3.7 3.8 2.4 85.2 white X X 3.5 2.8 1.9 82.2 Lima X X 2.9 4. 3.1 93. String beans X X .6 1.2 2.5 10.1 Lentils X X 3. 3.9 2.1 83.8 German X X 2.7 13.6 1.2 74.7
MILK AND BUTTER. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Mother's milk X X .4 X X X Cows' " X X .8 X 2.2 14. Cream X X 1.8 X 11. 34. Swedish Butter X X .6 X 141. 86.2 French " X X .8 X 86.6 87.4 Cheese, Stilton X X 4. X 1.4 68. Skimmed milk X X .8 X 1.4 10.4 Buttermilk X X .8 X 1. 9.2 Milk of Cow X X .5 X 2.2 40.2 Tree
MEATS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Lean Beef X X 5.1 X .18 28. Lean Mutton X X 4.8 X .26 28. Veal X X 4.7 X .93 37. Pork X X 2.3 X .49 61. Poultry X X 1.2 X .18 26. White Fish X X 1. X .16 22. Salmon X X 1.4 X .34 23. Entire Egg X X 1.5 X .75 26. White of Egg X X 1.6 X X 22. Yolk of Egg X X 1.3 X 1.9 48.
[Footnote 1: Chiefly sugar and starch.]
[Footnote 2: Mannite]