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Approximate Amounts of Some Foods That Provide About ½ Ounce (15 grams) Protein
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| As purchased | ||
|---|---|---|
| Meat: | ||
| Cuts with only small amounts of bone or visible fat (as beef stew meat, veal cutlet, rolled rib roast, round steak, boned rump roast, tongue) | 3 ounces | |
| Cuts with moderate amount of bone and visible fat (as standing rib roast, rump roast with bone, lamb shoulder roast, pork chops) | 4 ounces | |
| Cuts with much fat or bone (such as bacon, pork sausage, spareribs) | 5 ounces or more | |
| Luncheon-meat mixtures (as bologna, frankfurters) | 3½ ounces | |
| Chicken (as roasters, stewing hens): | ||
| Whole, dressed (with head, feet, bone, viscera weighed in) | 4 to 5 ounces | |
| Ready-to-cook (head, feet, viscera removed) | 3 to 4 ounces | |
| Canned or boneless, lean | 2 ounces | |
| Turkey: | ||
| Whole, dressed (with head, feet, bone, viscera weighed in) | 4 ounces | |
| Ready-to-cook (head, feet, viscera removed) | 3½ ounces | |
| Fish, canned or boneless (as salmon, tuna) | 2½ ounces | |
| Eggs, in shell | 4½ ounces (2 large or 2½ medium-size) | |
| Milk: | ||
| Fresh, whole or skim, or buttermilk | 14½ ounces (1¾ cups) | |
| Evaporated | 7 ounces (⅞ cup) | |
| Dry, nonfat | 1½ ounces (5½ tablespoons) | |
| Cheese: | ||
| Cheddar | 2 ounces (½ cup, grated) | |
| Cottage | 2½ ounces (5 tablespoons) | |
| Peanut butter | 2 ounces (4 tablespoons) | |
| Dry beans, except soybeans (as lima, navy, kidney) | 2½ ounces (about ⅓ cup) | |
| Soybeans, dry | 1½ ounces (about 3 tablespoons) |
