ILLINOIS. DEPT. OF PUBLIC HEALTH 
DENTAL CARIES CONTROL BY DIET DENTAL CARIES CONTROL BY DIET 
It has been demonstrated that a close correlation exists between the 
number of Lactobacilli in the saliva and the degree of dental caries activity. 
It has also been found that the number of these oral organisms can be reduced 
and dental caries arrested by the restriction of carbohydrate in the diet. 
In the dietary treatment of caries it is first necessary to determine the 
patient's lactobacillus count by culturing a specimen of saliva. The specimen 
is obtained by chewing a pellet of paraffin and expectorating the stimulated 
saliva into a sterile bottle. The bottle and information card may be obtained 
. by writing to one of the laboratories of the]Illinois Department of Public 
Health. \ The specimens are cultured and the count is reported”tlTThe*'Heritlit 
as the number of lactobacilli per c.c* of saliva. 
If the count is 10,000 or higher Diet (I) is prescribed for a two week 
period. At the end of that time another saliva specimen is sent to the 
laboratory and the patient immediately changes to Diet (II) without waiting 
for a report of his count. After two weeks on Diet (II) another saliva 
specimen is sent to the laboratory. Ordinarily the count taken after the first 
dietary period is low. If the count taken after the second dietary period has 
not increased over the previous test, the patient may proceed with Diet III, 
On the other hand, if the count has gone up following Diet II the patient 
remains on this diet for a longer period and does not change to Diet III. 
After two weeks on Diet III another culture is taken, and if the count is 
still low the restriction of sugar is no longer necessary. Periodic checks 
may be made thereafter in order to determine the need for future dietary 
direction. 
PLAN I Preliminary dietary period (two weeks). This diet contains 
approximately 100 grams of carbohydrate with protein and 
calories adequate for the age and activity of the patient. 
PLAN II Select any of the foods from diet Plan I and include whole 
wheat bread not to exceed 6 slices. Also increase fruits 
and vegetables (including potato) to desirable.amounts, being 
certain that none have been prepared with sugar. That is, 
all fruits and vegetables eaten must be fresh or canned 
without sugar. Commercially canned vegetables (except peas 
and corn) may be used. 
PLAN III Continue diet Plan II, adding as much sugar as is desirable 
at one meal during the day. This sugar is to be taken with 
the meal—not between meals. 
If the lactobacillus count has not increased during a two-week 
period on Plan III, the diet is then unrestricted. 
These diets were planned in accordance with the nutritional 
requirements set up by National Research Council. i/OW CARBOHYDRATE DIET—PLAN I 
For 1-3 year old child 
2 
This diet contains approximately 53 grams protein, 72 grams fat and 98 
grams carbohydrate. It yields approximately 1200 calories. 
TOTAL DAILY FOOD INTAKE 
ij pints whole milk 
*2 eggs 
#1 3A ounces meat, fish or poultry 
l/k cup puffed rice or puffed wheat 
6 servings of fruit and vegetables. Your choice of fruits and vegetables 
should not include more than 1 serving of 12$ and 1 serving of 15$ 
carbohydrates in one day. During the first two-week period none of the 
foods classified in the 18 and 21$ carbohydrate group should be included 
in diet. See list of fruits and vegetables classified according to their 
carbohydrate content, A serving* of fruits and vegetables consists of one 
half cup cooked or three fourtnc cup raw, 
*2 tablespoons butter or fortified margarine 
-K-More than the indicated amounts of these foods may be used providing all of the 
food recommended is eaten during the day. 
GENERAL DIETARY SUGGESTIONS 
1. ' Plain unflavored gelatin (not jcllo), salt, flavoring extracts and vegetable 
colorings may be used as desired. 
2. Saccharin may be used as a substitute for sugar. One-fourth grain has the 
sweetening value of one teaspoon of sugar, (Saccharin may be obtained in 
1/k, 3/8, y>2 > and 1 grain tablets.) 
3. Clear broth or bouillon may be used as desired. Soup may be made with cream, 
milk and vegetables as the dietary plan follows, 
i*. No foods prepared with sugar are allox\'ed. Canned or frozen fruits must be 
prepared without sugar, 
5, Salad dressings should be home prepared for commerical preparations Usually 
contain some form of carbohydrate. 
6. Do not use: Confections of any kind. 
Chewing gum. 
Beverages prepared with sugar similar to those served at 
fountains, and other soft drinks sold in bottles, 
(The use of sugar-coated pills and cough mixtures should be 
restricted where possible.) 
Catsup and chili sauce. LOW CARBOHYDRATE DIET—PLAN I 
For U-6 year old child 
This diet contains approximately 75 grams protein, 90 grams fat and 119 grams 
carbohydrate. It yields approximately 1600 calories. 
TOTAL DAILY FOOD INTAKE 
1 quart whole milk 
*2 eggs 
ounces meat, fish or poultry 
l/2 cup puffed rice or puffed wheat 
7 servings of fruit or vegetables. Your choice of fruits and vegetables 
should not include more than 1 serving of 12$ and 1 serving of 1$% 
carbohydrates in one day. During the first two-week period none of the 
foods classified in the 18 or 21$ carbohydrate group should be included 
in the diet. See list of fruits and vegetables classified according to 
their carbohydrate content. A serving of fruits and vegetables consists 
of one half cup cooked or three fourths cup raw* 
*-2 tablespoons butter or fortified margarine. 
•frMore than the indicated amounts of these foods may be used providing all of 
the food recommended is eaten during the day. 
GENERAL DIETARY SUGGESTIONS 
1. Plain unflavored gelatin (not jello) salt, flavoring extracts and vegetable 
colorings may be used as desired. 
2. Saccharin may be used as a substitute for sugar. One-fourth grain has the 
sweetening value of one teaspoon of sugar. 
3# Clear broth or bouillon may bo used as desired. Soup may be made with cream, 
milk and vegetables as the dietary plan allows. 
k» No foods prepared with sugar are allowed. Canned or frozen fruits must be 
prepared without sugar, 
5>. Salad dressings should be home prepared for commercial preparations usually 
contain some form of carbohydrate. 
6. Do not use: Confections of any kind. 
Chewing gum. 
Beverages prepared with sugar similar to those served at 
fountains, and other soft drinks sold in bottles. 
(The use of sugar-coated pills and cough mixtures should 
be restricted where possible.) 
7. The following foods are low in carbohydrates and may be eaten in moderate 
amounts if desired: Fresh mushroom, olives, dill pickles. LOW CARBOHYDilATE DIET—PLAN I 
For 7-9 year old child 
This diet contains approximately 86 grams protein, 126 grams fat and 120 
grams carbohydrate. It yields approximately 2000 calories. 
TOTAL DAILY FOOD INTAKE 
1 quart whole milk 
*2 eggs 
•*Ij. ounces meat, fish, or poultry 
*1 oz, cheese and/or J cup cream (Approximately 20$ butterfat) 
J cup puffed rice or puffed wheat 
7 servings fruit or vegetable. Your choice of fruits and vegetables should 
not include more than 1 serving of 12$ and 1 serving of 1$% carbohydrates 
in one day. During the first two-week period none of the foods classified 
in the 18 and 21$ carbohydrate group should be included in diet. See list 
of fruits and vegetables classified according to their carbohydrate 
content, A serving of fruits and vegetables consists of one half cup 
cooked or three fourths cup raw. 
*■1* tablespoons butter or fortified margarine. 
•K-Morc than the indicated amounts of these foods may be used providing all of 
the food recommended is eaten during the day. 
GENERAL DIETARY SUGGESTIONS 
1, Coffee, tea, plain unflavored gelatin (not Jello), salt, pepper, spices, diy 
mustard, vinegar, flavoring extracts and vegetable colorings may be used as 
desired, (Suggestions will be altered in relation to the age of the child.) 
2, Saccharin may be used as a substitute for sugar. One-fourth grain has the 
sweetening value of one teaspoon of sugar. 
3, Clear broth or bouillon may be used as desired. Soup maybe made with cream, 
milk and vegetables as the dietary plan allows, 
U, No foods prepared with sugar are allowed. Canned or frozen fruits must be 
prepared without sugar, 
5, Salad dressings should be home prepared for commercial preparations usually 
contain some form of carbohydrate, 
6, Do not use: Confections of any kind. 
Chewing gum. 
Beverages prepared with sugar similar to those served at 
fountains, and other soft drinks sold in bottles, 
(The use of sugar-coated pills and cough mixtures should 
be restricted where possible.) 
7, The following foods are low in carbohydrates and may be eaten in moderate 
amounts if desired; Fresh mushrooms, olives, and dill pickles. low carbohydrate diet—plan i 
For Sedentary man, moderately active woman, pregnancy (latter half), 
Child 10-12 and Girl 16-20 years old 
This diet contains approximately 97 grams protein, 166 grams fat and 129 
grams carbohydrate. It yields approximately 2500 calories. 
TOTAL DAILY FOOD INTAKE 
1 quart whole milk 
*2 eggs 
*2 strips bacon 
*5 ounces meat, fish or poultry 
*1 ounce cheese (if cheese is not eaten more cream must be added to diet) 
cup cream (approximately 20$ butterfat) 
J cup puffed rice or puffed wheat 
7 servings of fruit and vegetables. Your choice of fruits and vegetables 
should not include more than 1 serving of 12$ and 1 serving l£$ 
carbohydrates in one day. During the first two-week period none of the 
foods classified in the 18 and 21$ carbohydrate group should be included 
in diet. See list of fruits and vegetables classified according to their 
carbohydrate content. A serving of fruits and vegetables consists of one 
half cup cooked or three fourths cup raw, 
tablespoons butter or fortified margarine. 
*-More than the indicated amounts of these foods may be used providing all of 
the food recommended is eaten during the day. 
GENERAL DIETARY SUGGESTIONS 
1# Coffee, tea, plain unflavored gelatin (not jellc), salt, pepper, spices, dry 
mustard, vinegar, flavoring extracts and vegetables colorings may be used as 
desired, (Suggestions will be altered in relation to the age of the individual) 
2, Saccharin may be used as a substitute for sugar. One-fourth grain has the 
sweetening value of one teaspoon of sugar, 
3# Clear broth or bouillon may be used as desired. Soup may be made with cream, 
milk and vegetables as the dietary plan allows. 
It. No foods prepared with sugar are allowed. Canned or frozen fruits must be 
prepared without sugar, 
5>, Salad dressings should be home prepared for commercial preparations usually 
contain some form of carbohydrate, 
6, Do not use! Confections of any kind. 
Chewing gum. 
Beverages prepared with sugar similar to those served at 
fountains, and soft drinks sold in bottles. (The use of sugar-coated pills and cough mixtures should 
be restricted where possible.) 
7. The following foods are low in carbohydrates and may be eaten in moderate 
amounts if desired; Fresh mushrooms, olives, and dill pickles* LOW CARBOHYDRATE DIET—PLAN I 
For 13-15 year old girl 
This diet contains approximately 132 grams protein, 198 grams fat and 
12k grams carbohydrate. It yields approximately 2800 calories. 
TOTAL DAILY FOOD INTAKE 
1 quart whole milk 
*2 eggs 
#2 strips bacon 
*9 ounces meat, fish or poultry 
-*1 ounce cheese (if cheese is not used more cream must be added to diet) 
c, cream (approximately 20$ butterfat) 
§ c. puffed rice or puffed wheat 
7 servings fruit or vegetables. Your choice of fruits and vegetables should 
not include more than 1 serving of 12$ and 1 serving of 13$ carbohydrates 
in one day. During the first two-week period none of the foods classified 
in the 18 and 21$ carbohydrate group should be included in diet. See 
list of fruits and vegetables classified according to their carbohydrate 
content, A serving of fruits and vegetables consists of one half cup 
cooked or three fourths cup raw, 
*5 tablespoons butter or fortified margarine. 
*More than the indicated amounts of these foods may be used providing all of the 
food recommended is eaten during the day. 
GENERAL DIETARY SUGGESTIONS 
1. Coffee, tea, plain unflavored gelatin (no jello), salt, pepper, spices, dry 
mustard, vinegar, flavoring extracts and vegetable colorings may be used as 
desired. (Suggestions will be altered in relation to the age of the individu- 
al.) 
2. Saccharin may be used as a substitute for sugar. One-fourth grain has the 
sweetening value of one teaspoon of sugar. 
3. Clear broth or bouillon may be used as desired. Soup may be made with cream, 
milk, and vegetables as the dietary plan allows, 
ii. No foods prepared with sugar are allowed* Canned or frozen fruits must be 
prepared without sugar. 
3. Salad dressings should be home prepared for commercial preparations usually 
contain some form of carbohydrate. 
6, Do not use: Confections of any kind. 
Chewing gum. 
Beverages prepared with sugar similar to those served at 
fountains, and other soft drinks sold in bottles. 
(The use of sugar-coated pills and cough mixtures should 
be restricted where possible,) 
7, The following foods are low in carbohydrates and may be eaten in moderate 
amounts if desired: Fresh mushrooms, olives, and dill pickles. LOW CARBOHIDRATE DIET—PLAN I 
For moderately active man, woman (lactation) 
This diet contains approximately 1U0 grams protein, 203 grams fat and 133 
grams carbohydrate. It yields approximately 3000 calories. 
TOTAL DAILY FOOD INTAKE 
1 quart whole milk 
*2 eggs 
*2 strips of bacon 
#10 ounces meat, fish or poultry 
*1 oz, cheese (if cheese is not used more cream must be added to diet) 
*2 cup coffee cream (approximately 20$ butterfat) 
1 cup puffed rice or puffed wheat 
7 servings fruit or vegetables. Your choice of fruits and vegetables 
should not include more than 1 serving of 12$ and 1 serving of l£$ 
carbohydrates in one day. During the first two-week period none of the 
foods classified in the 18 and 21$ carbohydrate group should be included 
in diet. See list of fruits -and vegetables classified according to their 
carbohydrate content. A serving of fruits and vegetables consists of 
one half cup cooked or three fourths cup raw. 
*5> tablespoons butter or fortified margarine. 
#More than the indicated amounts of these foods may be used providing all of the 
food recommended is eaten during the day. 
GENERAL DIETARY SUGGESTIONS 
1. Coffee, tea, plain unflavored gelatin (not jello), salt, pepper, spices, dry 
mustard, vinegar, flavoring extracts and vegetable colorings may be used as 
desired. (Suggestions will be altered in relation to the age of the individu- 
al.) 
2. Saccharin may be used as a substitute for sugar. One-fourth grain has the 
sweetening value of one teaspoon of sugar, 
3. Clear broth or bouillon may be used as desired. Soup may be made with cream, 
milk, and vegetables as the dietary plan allows. 
No foods prepared with sugar are allowed. Canned or frozen fruits must be 
prepared without sugar. 
5. Salad dressings should be home prepared for commercial preparations usually 
contain some form of carbohydrate. 
6. Do not use; Confections of any kind. 
Chewing gum. 
Beverages prepared with sugar similar to those served at 
fountains, and other soft drinks sold in bottles, 
(The use of sugar-coated pills and cough mixtures should 
be restricted where possible.) 
7. The following foods are low in carbohydrates and may be eaten in moderate 
amounts if desired; Fresh mushrooms, olives, and dill pickles. LOW CARBOHYDRATE DIET—PLAN I 
For 13-15 year old boy 
This diet contains approximately 162 grams protein, 233 grams fat and 13U 
grams carbohydrate. It yields approximately 3200 calories. 
TOTAL DAILY FOOD INTAKE 
1 quart whole milk 
*2 eggs 
*2 strips bacon 
*12 ounces meat, fish or poultry 
*2 ounces cheese (if cheese is not eaten more cream must be added to diet) 
CUP coffee cream (approximately 20$ butterfat) 
1 cup puffed rice or puffed wheat 
7 servings fruit or vegetables. Your choice of fruits and vegetables should 
not include more than 1 serving of 12$ and 1 serving of 15$ carbohydrates 
in one day. During the first two-week period none of the foods classified 
in the 18 and 21$ carbohydrate group should be included in diet. See 
list of fruits and vegetables classified according to their carbohydrate 
content, A serving of fruits and vegetables consists of one half cup 
cooked or three fourths cup rrw, 
*5 tablespoons butter or fortified margarine. 
*More than the indicated amounts of these foods may be used providing all of the 
food recommended is eaten during the day. 
GENERAL DIETARY SUGGESTIONS 
1, Coffee, tea, plain unflavored gelatin (not jello), salt, popper, spices, dry- 
mustard, vinegar, flavoring extracts and vegetable colorings may be used as 
desired. (Suggestions will be altered in relation to the age of the indi- 
vidual.) 
2, Saccharin may be used as a substitute for sugar. One-fourth grain has the 
sweetening value of one teaspoon of sugar, 
3, Clear broth or bouillon may be used as desired. Soup may be made with cream, 
milk and vegetables as the dietary plan allows. 
U. No foods prepared with sugar are allowed. Canned or frozen fruits must be 
prepared without sugar, 
5, Salad dressings should be home prepared for commercial preparations usually 
contain some form of carbohydrate. 
6, Do not usei Confections of ary kind. 
Chewing gum. 
Beverages prepared with sugar similar to those serve at 
fountains, and other soft drinks sold in bottles, 
(The use of sugar-coated pills and cough mixtures should be 
restricted where possible.) 
7, The following foods are low in carbohydrates and may be eaten in moderate 
amounts if desiredt Fresh mushrooms, olives, and dill pickles. LOW CAifflOHYDRATE DIET—PLAN I 
For 16-20 year old boy 
This diet contains approximately 1?6 grams protein, 269 grams fat and lijl 
grams carbohydrate. It yields approximately 3800 calories. 
TOTAL DAILY FOOD INTAKE 
1 quart whole milk 
*2 eggs 
*3 stips bacon 
*1k ounces meat, fish or poultry 
*1 oz, cheese (if cheese is not eaten more cream must be added to diet) 
*1 cup coffee cream (approximately 20$ buttorfat) 
1 cup puffed rice or puffed wheat 
9 servings fruit or vegetables, lour choice of fruits and vegetables should 
not include more than 1 serving of 12$ and 1 serving of 1% carbohydrates 
in one day. During the first two-week period none of the foods classified 
in the 18 and 21$ carbohydrate group should be included in the diet. See 
list of fruits and vegetables classified according to their carbohydrate 
content, A serving of fruits and vegetables consists of one half cup cooked 
or thyee fourths cup raw, 
*6 tablespoons butter or fortified margarine. 
•K-More than the indicated amounts of these foods may be used providing all of the 
food recommended is eaten during the day. 
GENERAL DIETARY SUGGESTIONS 
1, Coffee, tea, plain unflavored gelatin (not jello), salt, pepper, spices, dry- 
mustard, vinegar, flavoring extracts and vegetable colorings may be used as 
desired. (Suggestions will be altered in relation to the age of the indi- 
vidual. ) 
2. Saccharin may be used as a substitute for sugar. One-fourth grain has the 
sweetening value of one teaspoon of sugar. 
3* Clear broth or bouillon maybe used as desired. Soup may be made with cream, 
milk and vegetables as the dietary plan allows, 
ii, No foods prepared with sugar arc allowed. Canned or frozen fruits must be 
prepared without sugar. 
5, Salad dressings should be home prepared for commercial preparations usually 
contain some form of carbohydrate. 
6, Do not use; Confections of any kind. 
Chewing gum. 
Beverages prepared with sugar similar to those served at 
fountains, and other soft drinks sold in bottles, 
(The use of sugar-coated pills and cough mixtures should 
be restricted where possible,) 
7, The following foods are low in carbohydrates and may be eaten in moderate 
amounts if desired; Fresh mushrooms, olives, and dill pickles. _ VITAMINS 
Calories 
Protein 
Calcium 
Iron 
I 
Thiamine 
.AscorDic 
acid 
(C) (ii) 
1 
Ribo Nicotin 
flavin ! ic acid 
-j D 
1 
Man (70Kg.) 
0ms. 
Gms. 
Mgs. 
i I.U. 
Mgs. 
Kgs. 
Mgs. Mgs. 
jl.U. 
Moderately act, 5000 
70 
0.8 
12 
1 5000 
1.8 
75 
2.7 i 18 
Very active I4.5OO 
70 
0.8 
12 
i 3000 
2.5 
75 
3.3 23 
♦(**) 
Sedentary 23OO 
70 
0.8 
12 
i 3000 
1.5 
75 
2.2 1 15 
Ionian ( 56kg. ) 
! 
i 
Moderately act. 25OO 
6o 
0.8 
12 
1 5000 
1.5 
70 
2.2 j IS 
Very active 3000 
60 
0.8 
12 
3000 
1.8 
70 
2.7 ( 18 
(*») 
Sedentary 2100 
60 
0.8 
12 
S000 
1.2 
70 _ 
1.8 1 12 
Pregnancy (lat.)2300 
.... 85 1 
.1.5. 
! 15 .. 
6000 
i.s ■ 
100 
r 2.5 x.. ih—_ 
■5,06-806 
Lactation 3000 
100 
2.0 
,15 . 
Hooo 
2.3 
150 
3.0 ■ 23 
■500-800 
“Children up to 12 years 
y ■ — 1 
. i 
Under lOOper Kg. 
3-5perKg. 
1.0 
6 
1500 
04 
30 
0.6 L 
1-3 years 1200 
ho 
1.0 
7 
• 2000 
0.6 
35 
0.9 ! 6 
I{-6ye ars () 1600 
5° 
1.0 
i 0 
! 2300 
0.8 
5° 
1.2 8 
7-9 years 2000 
60 
1.0 
;io 
: 5500 
1.0 
60 
i.s ! 10 
(•*) 
10-12 years 25OO 
?o 
1.2 
— 
j 12 
j feoo 
1.2 
75 
1.8 ■ 12 
~Sh3Mreh over 1.2* 
* 
Girls—15-15yr. 2800 
So 
1.5 
;is 
i 5000 
i.it. 
80 
2.0 
i 
l6-20yr. 25.00 
75 
1.0 
115 
1 3000 
1.2 
60 
1.8 12 
(«) 
Boys —13-15yr. 3200 
85 
14 
1 5000 
1.6 
90 
2.1+ | 16 
i 
l6-20yr. 3800 
100 
i.li 
I15 
J 6000 1 2.0 
100 
3,0 1 20 
(**) 
1 These are tentative alld 
Wances toward which 
to aim in planning practical dietaries. These allow- 
ences can be met by a good 
diet of natural foods; 
this vd11 also provide other minerals and vitamins. 
the requirements for which 
are less well known. 
1X1 mg. thiamine equals 355 International Units: 1 
mg. ascorbic acid equals 20 
International Units; 
(1 International Unit equals 1 U. S. P. 
uni t). 
Requirements may be less than these amounts if 
provided as vitamin P, greater if chiefly as 
the 
pre-vitamin carotene. 
** Needs of infants increase from month 
to month. 
The amounts given 
are for approximately 6 to lo 
months. The amounts of protein and calcium needed 
are less 
if from 
breast milk. 
Vitamin D is undoubtedly 
necessary for older children and adults. 
Vhen not available from sunshine. 
it should be provided probably up to the minimal amounts recommended for infants. 
#jhc-Allowances are based on 
the middle 
age for 
e ach 
group (as 2,5,9,etc.), and 
for moderate activity. 
CH/RT OP RECOMrENI)ED PLLOv /NCES FOR SPECIFIC NUTRIENTS 
Committee on Foods and Nutrition, National Reseerch Council 3 Percent 
6 Percent 
9 Percent 
12 Percent 
15 Percent 
l8"Percent f 
21Percent * 
Carbohydrate 
Carbohydrate .Carbohydrate 
Carbohydrate 
Carbohydrate 
Carbohydrate Carbohydrate, 
Vegetables 
Vegetables 
Vegetables 
Vegetables 
Vegetables 
Vegetables 
Vegetables! 
.Asparagus 
I 
Beans,green j 
Artichokes 
Soybeans, dry 
Beans, 
i 
red 1 
• * ■ — - — 
Horeseradish1 
Beans, lima 
Bean sprouts 
Beans, wax 
Beets 
kidney 
,canned 
Potato 
fresh 
Beet greens 
Chives 
Brussel- 
Fruits: 
Parsnips 
i 
Corn, fresh! 
Broccoli 
Collards 
Sprouts 
Apricots 
Peas 
Fruits 
: 
j 
Cabbage 
Dandelion 
Carrots 
Cherries,sour 
Salsify 
Cherries, 
Fruits; 
Cabbage 
greens 
Onions 
Kumquats 
sweet 
Bananas 
Chinese 
Eggplant 
Rutabagas 
Loganberries 
Fruits 
♦ 
• 
Crab a 
pples i 
Prunes, 
Ceuli flower 
Kale 
Oranges 
Apples 
Figs, 
fresh 
fresh 
Celery 
Kohlrabi 
Fruits: 
Orange juice 
Blueberries 
Grape 
Ju: ce; 
Chard 
Lajnbs quarters 
Leeks 
Blackberri es 
Peaches 
Grapes 
Pomegranates 
Chicory 
Cranberries 
Pineapple 
Huckleberriea 
Prune 
juice; 
\ 
Cucumber 
Okra 
Currants 
Pineapple 
Mangos 
i 
1 
Endive 
Parsley 
Gooseberries 
juice • 
Necta 
r i nes 
i 
t 
Escarole 
Pepper,green j 
Grapefruit 
Plums 
Pears 
Lettuce 
Pepper,red 
Grapefruit 
Cul nc e 
1 
Mustard 
Pumpkin 
juice 
Raspberries j 
1 
i 
! 
greens 
Radishes 
Soybeans- 
Lemons 
i 
- t . 
t 
- i 
j 
green,shelled 
Limes 
. 
1 
• 
; 1 
Sauerkraut 
Sorrel 
Squash, winteij 
Turnips 
Tangerines 
■ 
6% 
9% \ 12% 
15$ i 
18% , 
! 1 
Spinach 
i 
t 
! 
i i 
, 
Squash,summer 
i 
! i 
i 
1 
Tomatoes 
Fruits: 
1 
! 
1 
t 
! ! 
Tomato juice 
Melons- j 
i { 
\ 
• 1 
Turnip tops 
Cantaloupe ; 
! 
i 
1 
1 
Watercress 
C as aba 
Honeydew 
* 
i 
i 
1 
( 
1 
1 
i 
Fruits: 
Spanish 
, 1 
1 
! 
! 
Rhubarb 
.. . i 
Watermelon , 
Strawberries , 
i 
i 
1 
j 
i 
. 
I i 
1 1 
1 
{ 
< 
1 
FRUITS AND VEGETABLES CLASSIFIED AS TO THEIR CARBOHYDRATE CONTENT 
Chetfield end Adams, U. S. Dept of Agriculture 
Circular No. June I9I4D