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| | Ch06 |
 | | The method requires an estimated 23 kcal per kilogram of fish, meat, or vegetables preserved (90 kcal of fossil energy is required to produce one kilogram of saltl (25). |
 | | The relatively large inputs for processing one kilogram of sugar, e.g., 3,380 kcal for cane sugar and 5,660 kcal for beet sugar, are due primarily to the energy used for the removal of water by evaporation. |
 | | Contrast the 1,800 kcal required to cook one kilogram of food by a gas stove, with 6,000 kcal from wood burned in an open fire. |
| www.unu.edu /unupress/food/8F072e/8F072E06.htm (7252 words) |
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