Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1912-07-10
EGGS CAN Be SUBSTITUTED FOR NEAT
Practically all fod-stuifs are now

Practically all fod-stuffs are now
unusually high in price; especially is
this SO with meats. Round steak,
which commonly sells for II cents
per pound, now costs 20 cents, and the
common pork chop sells for Is and 20
cents, while rib roasts and sirloin
and ,oorter-hOuse steaks cost from
20 to 80 cents per pound.
A study Of 376 American dietaries
shows that meats and fish former 17.8
per cent by weight Of the total food
material; eggs 81 per cent; dairy
products 1874 per cent; and all animal
foods combined formed 1876 per cent
of all foods consumed. Thus over one.
third of the food eaten came from ami
NAL sources; the remainder from the
plant kingdom.
Meats furnished nutrients at a high
err cost than that of the same nutrients
when obtained from vegetables but,
owing to their pleasing flavor, meats
will probably remain an important
part of the American dietary, at least
| until their cost becomes prohibitive
except to the wealthy. Meats are no
| more indispensable in the diet than
Is coffee.
Eggs can probably be substituted
for meat with less objection, on the
part of the consumer, than in case Of
other foods, such as beans, macarOni,
peas, etc. At present market prices
round steak at 20 cents, and eggs at
Is cents-a given sum of money will
buy more food nutrients in the form
of eggs than in round steak.
Eggs do not differ greatly in com
position from meat. The average egg,
as purchased, consists of about II per
cent waste material or she'll. The
edible portion consists of about "a per
cent water, 13 per cent protein or
muscle-building material, 10.5 per
cent fat, and ! per cent mineral mat
ter.
For comparison, medium fat round
steak, as purchased, consists OF about
z per cent waste material, bone, fat,
etc. The edible portion consists of 66
per cent water; 20 per cent protein,
IA per cent fat, and l per cent miner
al matter. Round stfS,l contains
slightly less refuse and water than
eggs, but rather more protein and fat.
Round steak contains approximately
one-third more food nutrients than an
equal weight Of eggs.
Eggs vary greatly in size and weight
but the average egg weighs about 2
ounces or eight eggs weigh a pound.
Twenty cents will buy one pound OF
round steak; and, with eggs at Is
cents will buy ~ dozen, or Is eggs,
weighing 30 ounce
Since round steak contains about
one.third more food material than an
equal weight weight of eggs, "a ounces
OF eggs, or one dozen, will correspond
in food value with one pound of round
steak. Twenty cents will purchase
w dozen eggs, or 30 ounces; hence
that sum will buy one-fourth more
food nutrients in the form OF eggs
than in round steak.
Eggs are more economical than
meat in another way. While q pound
OF meat is sufficient for three or pos
sibly four people, for q meal, the same
number of people would not eat more
than eight eggs, possibly not more
than four, costing less than half what
the meat costs. Wkke the ugs would
less food material, Ugcause II
Is q well.known fact that the average
person is over-fed rather than under
fed.
Eggs the very thoroughly Hsested;
in fact, practically all the nutrients
they contain are utilized by the body.