Cheaper protein foods

Press, Volume CXII, Issue 32880, 1 April 1972, Page 6

Cheaper protein foods

Meat is the favoured source of protein in New Zealand. We are amongst the greatest meat eaters in the world. It is not surprising therefore that we have the high average figure—llo grams—of dietary protein per person per day, according to the Department of University Extension at the University of Otago.

Providing meat meals to satisfy the family’s appetite can be a strain on the food budget Housewives in this situation are relieved to learn, that there are equally good sources of protein at much less cost.

Some foods equal meat in protein value in their own right. Fish, eggs, cheese, and milk are examples. A large glass of milk adds 10 grams of protein to the days diet for two cents. To get the same amount of protein from a steak at 80 cents a pound would cost four times as much. Such a replacement is.

scarcely acceptable however, and there are other alternatives. Although fish by itself can be almost as expensive as meat, dishes made with less costly varieties are cheap in comparison. For instance a fish curry made with gurnard or red cod yields the same amount of protein (22 grams) as a hogget chop— «t a cost of 10c per serving, instead of 12cfor the chop. You could also serve a substantial fish stew or a fish souffle, along with perhaps a baked potato and tomato halves. Other possibilities to consider are the many egg and cheese dishes.

Food from plant sources do not of themselves have the quality protein of meat, fish, eggs etc. But when a cereal, legume or vegetable is used in combination with an animal protein, each improves the other. Thus a hamburger bun added to a meat patty is better than either alone. Other familiar combinations are fish and chips, a meat pie or a comish pasty. These served occasionally as an alternative to an all-meat dish, cut food costs without lowering the meal’s protein content.

Many low-cost savoury dishes also gain in this way by combining the two types of protein. Think of macaroni cheese, stuffed pancakes, savoury bread custard, pizza pie, sausage and bean casserole, spaghetti and meat sauce, kedgeree, to name but a few.

A glance through any recipe book will provide further inspiration. Just look for dishes that combine meat, fish, cheese, eggs or milk with vegetables, cereals or legumes. There is no need for any housewife to feel she deprives her family when she serves meatless or lowmeat dishes. For the same nutritional value the cost is very much less. Used occasionally they help balance the budget while adding interest and variety to family meals.

Townswoman.—Officers elected at the annual meeting of the Aranul Townswomen’s Guild: President, Mrs C. J. Williams vice-presidents, Mesdames F. W. Derbyshire, G. Torrance; secretary, Mrs A. Harris; assistant secretary and reporter, Mrs F. W. Derbyshire; treasurer, Mrs N. Bennlson; committee, Mesdames O. Campbell, T. Clarkson, M. Fletcher, E. Fox, A. Hill, B. Kiddey, M. Megginson, D. Ransley, P. M. Senior.