Handbók bænda - 01.01.1923, Side 27

Efnasamsetning nokkurra fæðistegnnda,
Efnasamsetning í °/o
EimMslegund Egg.j“- livítu Feiti Kol- vetni Önnur efni
Blómkál 3,0 0,0 91,0
Baunir ' 24,0 2,0 52,0 22,0
Bankaby ggsmj iil . . . 12,0 2,0 71,0 15,0
Egg ' 13,0 11,0 70,0
FjallugriSs ■ 2 2 1 2 79,3 17,3
Hárðfiskur • 80,0 20,0
ílrossakjöt 21,0 1,5 77,5
feitl 1 ö,(> 34,0 51,0
Hrísgrjón 8,0 75,0 17,0
Hafram.iöl og liafragrjón. . 15,0 6,0 04.0 15,0
Kartöílur 2,0 20,0 78,0
Kreiti (flórmjöl) 9,0 1,0 74,0 10,0
Kinilakjöt, meðalfeitt . . . 17,1 5,7 77,2
Kálfskjöt 18,8 7,4 0,07 73,2
Kýrkjöt, magurt .... 20,5 1,7 0,01 77,8
feilt 19,8 7,7 0,41 72,0
17,0 10,0 73,0
Margariue 86,0 14,0
Mjólk, nýmjólk (úr kúm) 3,;> 3,5 4,5 88,5
undanrennu —„— 3,5 0,1 4,5 91,9
áfir — 3,0 0,5 4,7 91,8
nómi 1 —„— 3,0 25,0 4,0 08,0
— 11 — 3,0 15,0 4,0 78,0
Geilamjólk .... 3,6 3,9 4,4 88,1
Sauðamjólk. . . . 0,3 0,8 4,7 82,2
Kaplamjólk.... 2,0 1,2 5,7 91,1
8*