Analysis on selected salads

Five types of salads, cole slaw, pimento cheese, potato salad, chicken salad and ham salad from five companies, were obtained at three separate times. These were prepared, randomized and analyzed for fat, protein, fiber, ash and moisture. Methods for analysis were those recommended by the FDA for nutritional labeling.

Analysis of variance, carbohydrate and calorie values were calculated by IBM computer. Results showed that composition of salads among and within companies varied significantly. Variation among different salad types was also relatively wide.