| Foods or Food Groups | Protein | Fat | Total carbohydrate by difference | Foods or Food Groups | Protein | Fat | Total carbohydrate by difference |
|---|---|---|---|---|---|---|---|
| Cal/gm | Cal/gm | Cal/gm | Cal/gm | Cal/gm | Cal/gm | ||
| Cereals and grain products: | Fruits: | ||||||
| Maize; corn, whole ground | 2.73 | 8.37 | 4.03 | All fruits | |||
| Maize; corn, degermed | 3.46 | 8.37 | 4.16 | except lemons, limes | 3.36 | 8.37 | 3.60 |
| Oats | 3.46 | 8.37 | 4.12 | Lemons, limes | 3.36 | 8.37 | 2.48 |
| Rice, brown | 3.41 | 8.37 | 4.12 | All fruit juice, except | |||
| Rice, polished | 3.82 | 8.37 | 4.16 | lemon juice and lime juice, unsweetened | 3.36 | 8.37 | 3.92 |
| Wheat: | Lemon juice, lime juice, unsweetened | 3.36 | 8.37 | 2.70 | |||
| Bran | 1.82 | 8.37 | 2.35 | ||||
| Whole meal: 97–100% extraction | 3.59 | 8.37 | 3.78 | Sugars and syrups: | |||
| Flour: 85–93% extraction | 3.78 | 8.37 | 3.95 | Cane or beet sugar (sucrose) | -- | -- | 3.87 |
| Flour:70–74% extraction | 4.05 | 8.37 | 4.12 | ||||
| Rye: | |||||||
| Whole-grain | 3.05 | 8.37 | 3.86 | Meats, poultry, and insects; Fish and shellfish: | 4.27 | 9.02 | -- 3 |
| Flour, medium | 3.23 | 8.37 | 3.99 | ||||
| Other cereals, whole-grain1 | 3.59 | 8.37 | 3.78 | Eggs: | 4.36 | 9.02 | 3.68 |
| Other cereals, refined | 3.87 | 8.37 | 4.12 | ||||
| Milk and milk products: | 4.27 | 8.79 | 3.87 | ||||
| Starchy roots, tubers and fruits: | |||||||
| Starchy roots and tubers | 2.78 | 8.37 | 4.03 | Oils and fats: | |||
| Starchy fruits | 3.36 | 8.37 | 3.60 | Butter | 4.27 | 8.79 | 3.87 |
| Other animal fats | -- | 9.02 | -- | ||||
| Legumes; Nuts; Seeds: | 3.47 | 8.37 | 4.07 | Margarine, vegetable | 4.27 | 8.84 | 3.87 |
| Other vegetable fats and oils | -- | 8.84 | -- | ||||
| Vegetables | |||||||
| All vegetables, | Miscellaneous foods: | ||||||
| except underground crops | 2.44 | 8.37 | 3.57 | Alcohol | -- | -- | --4 |
| Underground crops2 | 2.78 | 8.37 | 3.48 | Chocolate, cocoa | 1.83 | 8.37 | 1.33 |
| Mushrooms | 2.62 | 8.37 | 3.48 | Vinegar | -- | -- | 2.40 |
| Yeast | 3.00 | 8.37 | 3.35 | ||||
Original Source: Merrill, A.L. and Watt, B.K.Energy Value of Foods -- Basis and DerivationU.S. Department of Agriculture, Handbook No. 74, 1955.
1 For other whole grains for which no energy factors have been developed, those of whole wheat havebeen used.
2 Underground crops refer to beets, carrots, onions, parsnips, radishes, etc.
3 Carbohydrate factor: 3.87 for brain, heart, kidney, liver; 4.11 for tongue and shellfish.
4 Factor to apply to ingested alcohol, 6.93 Cal/gm.
