Made with skimmed-milk and without butter, this dish has a food value slightly in excess of a pound of beef and a pound of potatoes.
Food value is that of about three-fourths of a pound of beef.
There is little relation between the price andfood value of standard varieties of cheese.
But three genera—Clavaria, Sparassis and Pistillaria—include species of food value.
Many untried species will probably prove to be edible; the majority are too small to be of food value.
All species found in California are said to be edible, but to be too rare to be of food value.
Of the eleven genera but two contain species of food value.
Easy to cook, delicious in taste, very high in food value.
This is to be commended, if the egg, or its substitute in food value, is not omitted.
When apples are plentiful nothing is better than this fruit when baked, but in cities the banana frequently costs less and it stands at the head of all fruits in food value.
In Vegetables, Parts 1 and 2, every variety of vegetable is discussed as to food value, preparation, place in the meal, and proper methods of serving.
A combination of cheese and nuts in the form of cheese bonbons, besides being very tasty, is highly nutritious, since both the cheese and the nuts used in making them are high in food value.
As a dish that will take the place of meat in a light meal is often desired, cheese soufflé, which is comparatively high in food value, finds much favor.
Some foods are concentrated, that is, contain many calories of food value in a given bulk; others are bulky, that is, contain few calories in a given bulk.
It will help to give a picture of food values if, before going further, we note how much it takes of some of the common foods to make a given amount of food value, say 100 calories.
As far as the composition of fruits is concerned, it is such that most fresh fruits are not particularly high in food value.
Although it is one of the carbohydrates from which no food value is derived, it is of considerable importance, because it is responsible for the jelly-making properties of fruits.
Consequently, such fruits are not so high in food value as they are when they become ripe.
All of these organic acids are burned in the body to produce energy, with the possible exception of the oxalates, which seem to have little, if any, food value.
Then, too, the addition of the corn, which is comparatively high in food value, makes a very nutritious soup.
Because of their nature, cream soups are usually high in food value; but they are not highly flavored, so their use is that of supplying nutrition rather than stimulating the appetite.
Because of the large quantity of carbohydrate derived from the potato, cream-of-potato soup is high in food value.
There is a large amount of protein in tea, but it is of no food value, because of its insolubility.
Flours vary in composition, food value, and bread-making qualities with the character of the wheat and the process of milling employed.
Vinegar has no food value whatever, and is valuable only for giving flavor and palatability to other foods, and to some extent for the preservation of foods.
The banana also has been overestimated as to food value, and while it contains more nutrients than many fruits, it is not the equal of cereals, as has been claimed.
Almonds are always available in the markets and are so rich in protein and fat that a pound of shelled almonds is equivalent in food value to about three pounds of steak.
The juices of the meat in the muscle cells contain nitrogenous extractive materials which give flavor, and are possibly stimulating, but they have no food value.
It is economical and convenient, because the dessert can be prepared several hours before needed; but it must be stated that it has in itself little or no food value, and there is great liability of its being unwholesome.
A comparison of the food grains with beefsteak and other flesh foods, shows, in fact, that a pound of grain is equivalent in food value to two or three pounds of flesh.
These materials, in addition to the milk and sugar used in preparing the beverages, make the cocoa and chocolate beverages high in food value.
Where it is possible, without a sacrifice of flavor or food value, the least expensive food materials are used.
The cost and food value of meals are considered in conjunction with their preparation.
The presence of more than a small percentage of shell in cocoa is a disadvantage both on the ground of taste and of food value.
This is a very valuable chemical substance (see remarks in chapter on Food Value of Cocoa and Chocolate), and the extraction of theobromine from shell is already practised on a large scale, and promises to be a profitable industry.
In this respect it differs from tea and coffee, which have practically no food value; each of them, however, have special qualities of their own.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "food value" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
