FOOD TABLE
Reading edition
The following table exhibits the percentage chemical composition of the principal vegetable food materials; also of dairy produce and common flesh-foods for comparison.
Food MaterialProteinFatCarbo hydratesSaltsWaterFuel Value cals.
Vegetable Foodsp. ct.p. ct.p. ct.p. ct.p. ct.p. lb.
Wheat Flour (entire)18.81.971.91.011.41,675
Oatmeal16.17.267.51.97.31,860
Rice8.0.379.0.412.31,630
Barley8.51.177.81.111.51,650
Corn Meal9.21.975.41.012.51,655
Rye0.8.978.7.712.91,630
Lentils (dried)25.71.059.25.78.41,620
Beans (dried)22.51.859.63.512.61,605
Peas (dried)24.61.062.02.99.51,655
Nuts, various (aver.)16.052.020.02.010.02,640
Dates2.12.878.41.315.41,615
Figs4.3.374.22.418.81,475
Potatoes2.2.118.41.078.3385
Apples.4.514.2.384.6290
Bananas1.3.622.0.875.3460
Dairy Foods
Milk, whole (not skim)3.34.05.0.787.0325
Cheese, various (aver.)24.528.42.14.041.01,779
Hens' Eggs (boiled)14.012.00.0.873.2765
Flesh Foods
Beef18.619.10.01.061.31,155
Mutton (medium fat)18.218.00.01.062.81,105
Ham (fresh)15.633.40.0.950.11,700
Fowl19.016.30.01.063.71,045
White Fish (as purchased)22.16.50.01.669.8700
[The amount of heat that will raise one kilogram of water 1 deg. C. is termed a calorie. Fuel value, or food units, means the number of calories of heat equivalent to the energy it is assumed the body obtains from food when the nutrients thereof are completely digested.]