A History of the Ministry of Information, 1939-46

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APPENDIX 2
NUTRIENT VALUES

Food Number Food Quantity Values Unit Quantity An. Protein Veg. Prot. Fat C.H.O. Cals. Ca. Iron Vit. A Carotene Vit. B1. Vit. C Total Food Number
01 Beef 1/2 oz. 3.9 - 2.6 - 41 - 0.8 7 - 3 - 58 01
02 Mutton 1/2 oz. 3.5 - 3.2 - 43 4 0.8 7 - 3 - 64 02
03 Pork 1/2 oz. 3.5 - 3.3 - 44 - 0.3 - - 23 - 74 03
04 Liver 1/2 oz. 4.2 - 2.3 0.5 39 - 3.5 2250 - 8 - 2307 04
05 Kidneys 1/2 oz. 4.0 - 1.3 - 28 3 2.1 140 - 9 - 187 05
06 Steak Pudding 1/2 oz. 0.8 0.7 1.9 2.7 - 1 0.3 - - 5 - 12 06
07 Other Offals 1/2 oz. 3.8 - 1.1 - 25 - 0.3 - - - - 30 07
08 Canned Meats 1/2 oz. 1.9 - 4.0 - 44 - - - - 22 - 71 08
09 Sausages. Meat pies (BT) 2 small sausages = 1 large = 2 ozs. Number (Small) 1.4 1.4 5.0 5.5 78 8 0.2 - - 6 - 105 09
10 Bacon 1/2 oz. 3.8 - 6.0 - 69 4 0.5 - - 23 - 106 10
11 White fish 1/2 oz. 2.9 - 0.2 - 13 6 0.1 - - - - 22 11
12 Fat fish 1/2 oz. 3.2 - 2.1 0.1 32 11 0.3 22 - - - 70 12
13 Canned fish 4 Sardines = 1 Pilchard = 1 Tab. Salmon = 2 ozs. 1 Tablespoon = 2 ozs. 1/2 oz. 2.9 - 3.2 - 41 58 0.6 14 - - - 119 13
14 Stew 1 Tablespoon = 2 ozs. 1/2 Tablespoon 0.7 0.7 2.5 1.7 35 6 0.3 - 120 - 1 167 14
15 Toad-in-the-hole 1/2 oz. 0.6 0.6 2.9 2.4 40 10 0.2 - - 5 - 61 15
16 Fish pie 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1.6 1.6 3.4 2.3 52 9 0.2 - - 10 - 80 16
17 Welsh rarebit 1 Slice = 4 ozs. 1/2 slices (2 ozs.) 4.4 4.4 20.2 10.6 258 232 0.4 160 - - - 690 17
18 Macaroni Cheese 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1.1 1.1 3.6 3.9 57 57 - 110 - - - 233 18
19 Egg and cheese dish 1 Tablespoon = 2 ozs. 1/2 Tablespoon 2.5 2.5 8.8 - 99 90 0.6 120 - 10 - 333 19
20 Vegetable and cheese dish 1 Tablespoon = 2 ozs. 1/2 Tablespoon 0.5 0.5 1.5 1.0 21 27 - 50 50 7 3 161 20
21 Soup (thick) 1 Tablespoon = 2 ozs. 1/2 Tablespoon 0.3 0.3 0.8 2.0 18 12 0.3 - 120 - 1 154 21
22 Rice Pudding 1 Tablespoon = 2 ozs. 1/2 Tablespoon 0.7 0.7 1.3 4.5 36 40 - 30 - 5 - 118 22
23 Custard 1 Tablespoon = 1 oz. 1/2 Tablespoon 0.3 0.3 0.6 2.3 16 17 - 15 - 3 - 54 23
24 Fruit pies and pudding (Tart) 1 Tablespoon = 2 ozs. 1/2 oz. - 0.4 1.2 3.4 26 - 0.1 - 5 5 - 41 24
25 Baked pudding 1 Tablespoon = 2 ozs. 1/2 oz. - 0.8 3.2 7.1 54 4 0.3 - - 7 - 76 25
26 Yorkshire Pudding 1 Tablespoon = 2 ozs. 1/2 oz. - 1.0 1.4 3.4 30 15 0.1 10 - 8 - 68 26
27 Steamed Pudding 1 Tablespoon = 2 ozs. 1/2 oz. - 0.8 2.2 5.6 45 7 0.2 - 5 5 - 70 27
28 Suet Pudding 1 Tablespoon = 2 ozs. 1/2 oz. - 0.6 1.4 4.1 32 - 0.2 - - 5 - 43 28
29 Potatoes - (before Xmas) 1/2 oz. - 0.2 - 2.5 11 - - - - 5 1 19 29
30 Potatoes - school meals - ratio 1 1/2 oz. - 0.2 - 2.5 11 - - - - 5 1 19 30
31 Green Vegetables - ratio 1 1 Tablespoon= 1 1/2 ozs. 1/2 Tablespoon - 0.4 - 0.2 2 11 0.2 - 64 5 9 91 31
32 Green vegetables - ratio 2 1 Tablespoon= 1 1/2 ozs. 1/2 Tablespoon - 0.4 - 0.2 2 11 0.2 - 64 5 6 88 32
33 Green vegetables - ratio 3 1 Tablespoon= 1 1/2 ozs. 1/2 Tablespoon - 0.4 - 0.2 2 11 0.2 - 64 5 4 86 33
34 Chips (before Xmas) 1 Tablespoon = 1 1/4 ozs. 1/2 Tablespoon - 0.7 1.6 5.9 41 - 0.3 - - 6 2 57 34
35 Carrots 1 Tablespoon = 2 ozs. 1/2 Tablespoon - 0.2 - 1.2 6 12 - - 1900 - 1 1920 35
36 Other roots 1 Tablespoon = 2 ozs. 1/2 Tablespoon - 0.3 - 1.7 8 12 - - - - 5 27 36
37 Peas 1 Tablespoon = 1 1/2 ozs. 1/2 Tablespoon - 1.0 - 1.4 10 4 0.2 - 39 14 2 71 37
38 Miscellaneous Vegetables 1 Tablespoon = 2 ozs. 1/2 Tablespoon - 0.3 - 0.6 4 11 0.2 - 150 - 3 169 38
39 Legumes 1 Tablespoon = 2 ozs. 1/2 Tablespoon - 2.0 - 4.7 27 7 0.5 - - 40 - 81 39
40 Potatoes - school meals - ratio 2 1/2 oz. - 0.2 - 2.5 11 - - - - 5 0.5 19 40
41 Beans - ratio 1 1 Tablespoon = 1 1/2 ozs. 1/2 Tablespoon - 0.2 - 0.2 2 7 0.2 - 43 5 6 63 41
42 ratio 2 1 Tablespoon = 1 1/2 ozs. 1/2 Tablespoon - 0.2 - 0.2 2 7 0.2 - 43 5 4 61 42
43 Tomatoes 1/2 oz. - 0.2 - 0.9 2 - 0.1 - 140 23 3 169 43
44 Oranges No. in halves - 0.4 - 4.4 20 24 - - 56 - 34 138 44
45 Other fruits - raw, cooked or dried 1 Tablespoon stewed fruits = 2 ozs. 1 oz. - - - 1.3 5 - 0.4 - 12 - 2 20 45
46 Breakfast cereal 1 Tablespoon = 1/4 oz. 1 Tablespoon - 0.6 0.1 5.2 24 - 0.2 - - - - 30 46
47 Porridge 1 Tablespoon = 1 1/2 ozs. 1 Tablespoon - 0.6 0.5 3.2 20 - - - - 18 - 42 47
48 Bread 1/2 oz. - 1.4 0.2 7.0 35 3 0.3 - - 11 - 57 48
49 Biscuits and cakes 1 Cake = 6 Biscuits = 2 ozs. Number (1/3 oz.) - 0.7 1.0 6.2 36 4 0.1 - - 5 - 53 49

APPENDIX 2 (Contd.)

NUTRIENT VALUES (Contd.)

Food number Food Quantity Values Unit Quantity An. Protein Veg. Prot. Fat C.H.O. Cals. Ca. Iron Vit. A Carotene Vit. B1. Vit. C Total Food Number
50 Potatoes - School meals - ratio 3 1/2 oz. - 0.2 - 2.5 11 - - - - 5 0.3 19 50
51 Spinach - ratio 1 1 Tablespoon = 2 ozs. 1/2 Tablespoon - 1.4 - 0.4 7 169 1.1 - 1230 8 12 1428 51
52 ratio 2 1 Tablespoon = 2 ozs. 1/2 Tablespoon - 1.4 - 0.4 7 169 1.1 - 1230 8 8 1424 52
53 ratio 3 1 Tablespoon = 2 ozs. 1/2 Tablespoon - 1.4 - 0.4 7 169 1.1 - 1230 8 5 1421 53
54 Cheese 1/2 oz. 3.7 - 4.7 - 57 112 0.1 185 - - - 362 54
55 Eggs No. in halves 3.4 - 3.5 - 45 16 0.7 115 - 10 - 193 55
56 Sugar Teaspoons - - - 5.4 22 - - - - - - 27 56
57 Preserves “ - - - 9.1 36 - - - - - 0.5 45 57
58 Milk - autumn (inc: condensed 4 times the quantity undiluted) 1 Tab. = 2/3 ozs.
20 ozs. = 1 pt.
30 Tabs. = 1 pt. 		Tablespoons 0.6 - 0.7 0.8 12 23 - 20 - 2 0.1 59 58
59 Chocolate 1/4 oz. - 0.3 2.3 3.7 37 2 0.2 - - - - 45 59
60 Sweets 5 sweets = 1 oz. Number (1/5 oz.) - - 0.4 4.5 21 - - - - - - 25 60
61 Cod Liver Oil 1/2 Teaspoons - - 14.2 - 128 - - 1500 - - - 5142 61
62 Blackcurrant Syrup 1/2 Teaspoons - - - - - - - - - - 2 2 62
63 Blackcurrant Puree 1/2 Teaspoons - - - - - - - - - - 4 4 63
64 Rosehip Syrup 1/2 Teaspoons - - - - - - - - - - 6 6 64
65 Orange juice 1/2 Teaspoons - - - - - - - - - - 9 9 65
66 Butter 1/7 oz. - - 3.3 - 30 1 - 160 - - - 193 66
67 Margarine 1/7 oz. - - 3.5 - 31 - - 64 - - - 98 67
68 Dripping 1/7 oz. - - 4.0 - 36 1 - - - - - 40 68
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