Food Health and Income: Appendix 4 Supply of nutrients

Food supplies in terms of protein, fat, carbohydrate and calories

	Average 1909-13				Average 1924-28				1934
	Protein	Fat	Carbohydrate	Calories	Protein	Fat	Carbohydrate	Calories	Protein	Fat	Carbohydrate	Calories
	Thousand metric tons			Thousand million	Thousand metric tons			Thousand million	Thousand metric tons			Thousand million
Meat	356	799	–	8890	341	793	–	8774	397	886	–	9867
Poultry and eggs	49	37	–	547	51	39	–	571	69	53	–	775
Fish	91	17	–	531	90	18	–	536	98	18	–	569
Dairy produce	198	588	258	7338	217	641	289	8036	216	884	279	10251
Cottage produce animal sources	14	5	–	103	4	3	–	44
Total from animal sources	708	1446	258	17409	703	1494	289	17961	780	1841	279	21462
Cereals	531	53	3557	17254	497	51	3281	15964	514	50	3374	16404
Fruit	9	14	222	1077	15	19	302	1476	19	25	383	1876
Vegetables	120	10	1031	4812	125	11	1008	4751	139	12	1208	5633
Sugar	–	–	1562	6404	–	–	1724	7068	–	–	1941	7958
Cocoa	5	18	10	229	8	27	14	341	10	36	18	450
Margarine	1	98	–	915	3	209	–	1956	2	140	–	1310
Cottage produce vegetable sources	46	2	551	2466	52	7	510	2370
Total from vegetable sources	712	195	6933	33157	700	324	6839	33926	684	263	6924	33631
Grand Total	1420	1641	7191	50566	1403	1818	7128	51887	1464	2104	7203	55093