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7. Ratings Of Generally Available Foods

NAME OF FOOD (1) (2)  (3) (4) (5) (6) (7)  (8) (9) (10) TOTAL RATING
ALMOND -10 8 5 5 4 10 5 5 5 40 77
APPLE 0 10 10 10 10 3 5 4 3 40 95
APRICOT 0 10 10 10 10 5 5 5 3 40 98
ASPARAGUS -20 3 3 6 3 5 5 5 3 0 13
AVOCADO 0 10 8 8 7 5 5 5 5 40 93
BANANA 0 10 10 10 10 5 5 5 5 40 100
BARLEY (cooked) -35 0 5 4 5 3 2 2 3 40 29
BEAN, Green ,5 3 3 7 3 5 5 5 5 15 46
BEAN, Sprouted -5 3 3 7 3 5 5 5 5 20 51
BEAN, Dried, Cooked -40 0 5 2 3 5 2 2 5 35 19
BEET, Raw -20 3 2 4 4 5 5 5 1 5 14
BEET GREENS -40 2 1 3 3 5 5 5 3 0 -13
BERRIES w/seeds Generally 0 10 8 10 10 5 5 5 5 35 93
BRAZIL NUT -5 10 5 6 6 5 3 5 5 40 80
BROCCOLI -5 10 5 7 6 5 5 5 5 10 53
BRUSSELS SPROUTS -10 10 3 5 4 5 5 5 4 0 31
CABBAGE, Common -10 10 3 6 4 5 5 5 3 0 31
CANTALOUPE 0 10 10 10 10 5 5 5 3 40 98
CARROT -5 10 5 7 6 5 5 5 3 30 71
CASHEW (Slightly heated) -20 5 8 5 6 5 3 5 5 40 62
CAULIFLOWER -5 10 4 6 5 5 5 5 3 15 53
CELERY -5 10 5 7 1 5 5 4 5 1 0 36
CHARD, SWISS -40 2 2 4 3 5 5 5 4 0 -10
CHERIMOYA 0 10 10 10 10 5 4 5 4 40 98
CHERRY, Sweet 0 10 10 10 10 5 5 5 4 40 99
COCONUT (Hardened) -10 6 4 4 5 5 3 5 5 40 67
COLLARD GREENS -5 7 4 6 7 5 5 5 5 0 39
CORN, Fresh Sweet 0 10 5 9 9 5 5 5 5 40 93
CUCUMBER 0 10 5 6 6 5 5 5 3 5 50
DANDELION -40 10 1 3 4 5 5 5 5 0 -2
DATE 0 10 10 10 10 4 3 5 3 40 95
EGGPLANT -15 10 2 6 5 5 3 5 3 5 29
EGGPLANT, Steamed -15 0 6 4 3 3 2 3 3 5 14
FIG 0 10 10 10 10 5 4 5 5 40 99
FIG, Dried 0 10 10 10 10 5 2 4 5 40 96
FILBERT (Hazel Nut) -5 10 6 6 5 5 3 5 5 40 80
GARLIC -80 0 0 0 2 3 1 3 1 0 -70
GRAPEFRUIT 0 10 9 10 10 3 5 4 2 25 78
GRAPES, Generally 0 10 10 10 10 5 4 4 4 40 97
KALE -5 10 5 7 7 5 5 5 5 0 44
LETTUCE, Leaf -5 10 7 8 8 5 5 5 3 0 46
LETTUCE, Iceberg -5 10 6 7 5 4 5 4 1 0 37
MANGO 0 10 10 10 10 4 5 3 5 40 97
MELONS (See Cantaloupe and Watermelon)
MILLET, Steamed -10 0 4 6 7 4 2 3 4 40 60
OKRA -10 7 5 5 6 5 5 5 5 20 53
ONION -60 0 0 3 4 5 2 3 1 10 -32
ONION, Cooked -40 0 5 2 4 3 1 2 0 10 -13
ORANGE, Pulp 0 10 10 10 1.0 5 5 5 2 40 97
PAPAYA 0 10 10 10 10
4 5 4 2 40 95
PEA, Sweet Fresh 0 10 7 9 1 9 4 5 5 4 40 93
PEACH 0 10 10 10 10 4 5 4 2 40 95
PEANUT -30 7 4 2 4 3 2 5 5 40 42
PEAR 0 10 10 10 10 3 4 3 4 40 94
PECAN 0 10 7 7 5 5 3 5 5 40 87
PEPITAS (Pumpkin and Squash Seeds) 0 10 6 5 5 5 3 5 5 40 84
PEPPER, Sweet 0 10 6 7 8 5 5 4 4 10 59
PERSIMMON 0 10 10 10 10 4 5 4 4 40 . 97
PINEAPPLE 0 10 10 10 10 2 4 3 4 40 93
PLUM 0 10 10 10 10 3 4 3 3 35 88
POPCORN, Dry Popped -20 0 5 8 8 2 1 3 1 40 48
POTATO, Irish -10 0 0 2 3 3 5 5 3 20 21
POTATO, Irish, Steamed -20 0 5 6 7 3 3 4 2 40 50
POTATO, Sweet 0 5 4 4 5 5 5 5 5 40 78
RICE, Brown, Steamed -20 0 4 5 6 1 1 2 2 40 41
RUTABAGA, Peeled 0 6 4 5 6 5 5 5 2 25 63
SESAME SEEDS 0 8 4 6 4 5 3 5 5 40 80
SPINACH, Raw -30 7 3 5 7 5 5 5 5 0 2
SPROUTS (Alfalfa, Sunflower) 0 9 5 8 8 5 5 5 5 0 50
SQUASH, Summer Steamed -20 0 6 6 8 4 3 3 1 20 31
SQUASH, Winter Steamed -20 0 6 6 8 4 3 3 2 40 52
STRAWBERRY 0 10 10 10 10 4 5 4 5 30 88
SUNFLOWER Seeds 0 8 5 7 7 5 3 5 5 40 85
TANGERINE 0 10 10 10 10 3 5 4 2 40 94
TOMATO 0 10 10 10 10 5 5 5 4 20 94
TOMATO 0 10 10 10 10 5 5 5 4 20 79
TURNIP, Peeled -10 6 5 5 6 4 4 4 4 20 44
TURNIP GREENS -30 1 2 3 4 5 5 5 5 0 0
WALNUTS, English -10 8 6 7 5 5 3 5 5 40 74
WATERMELON 0 10 10 10 10 4 5 4 4 40 97
WHEAT -30 0 0 1 2 5 2 5 5 20 5
WHEAT, Cooked lightly -40 0 5 4 5 3 1 3 5 40 26
BREAD, White -60 0 6 3 3 1 0 1 1 40 -5
EGGS, Cooked -40 0 2 2 3 3 1 3 1 40 15
HONEY, RAW -50 10 10 7 6 1 1 1 0 40 16
MEAT,  Beef,  Cooked -60 0 0 3 4 4 0 1 1 15 -36
MILK,  Pasteurized -40 0 3 2 3 1 1 3 1 40 14
SALT -100 0 0 0 0 0 0 0 0 0 -100
SUGAR -50 0 0 0 0 0 0 0 0 40 -10
Home > Lesson 18 - Ascertaining The Human Dietetic Character, Part I

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