Heat main-aisn Bargains pro vide protein at low cost.

Heat main-aisn Bargains pro vide protein at low cost. Such bargains can be spotted by comparing the costs of the quantities of different meats and meat alternates which will ^furnish equal amounts of protein. C^ianuti6^1ieeded to furnish a specified amount of protein differ widely depending on (1) the. amount of bone, gristle and excess fat included in the purchase, (2) the amount of weight lost in cooking, and (3) the protein content of the ready to-eat food. The price per pound of meat is often misleading since the pound as purchased includes different amounts of inedible parts—bone, gristle, and excess fat. Losses in fat and moisture during cooking vary from one selection to another also. For example, a pound of round steak purchased with the bone out and with little excess fat at $1.11 provides protein at a similar cost to a pound of roast loin of pork purchased with bone in and containing considerable dxceBS fat which costs only 67 cents a pound. The pound of round steak yields almost 10 ounces and the pound of pork roast yields only 6 ounces of cooked lean meat. On the other hand, a pound of turkey or chicken which yields about the same cooked lean as the pork roast 6 to 7 ounces—provides protein economically because of its relatively low price per pound. Beef liver combines a high yield of cooked lean and a moderate cost for an outstanding buy in protein and other nutrients as well. «* Generally a 2 1/2 to 3 1/2 ounce serving of cooked lean meat from beef, pork, lamb, veal, chicken, turkey, or fish will provide one-third of the! protein allowance for the 25year-old man. However, about 10 slices of bacon with its high fat content, 4 frankfurters, 7 slices of bologna or 6 fish sticks are required to provide this amount of protein. These main dish items which are among the less costly per