INDEX
Reading edition
A
Abdominal Development, abnormal, 142
Abel, Miss Mary, 259
Æsthetic aspects of diet, 160-162
Agricultural argument, 162-163, 332-333
Air, value of, 263-264
Alcohol and diet, 123-124, 261
Alimentary canal, 34-35
Anatomical changes, and diet, 35
Animals, excess of, 159-160
Anthropoid apes, teeth of, 29-31
Apollonius of Tyana, 137
Apples, food value of, 207
Apricots, food value of, 208
Arabia, food of, 144
Arnold, Prof. L. B., 170
Artichokes, food value of, 179
Ash, mineral, defined, 62
Ash, percentage of, 79-83, 84-85, 86
Asparagus, food value of, 178
Athletics, and diet, 153-155
Atwater, Prof. A. W., 59-63
B
Baelz, Prof., 139
Bananas, food value of, 207-208
Banting cure, 118
Beans, food value of, 176
Beaumont, Dr, 197
Beef-tea, 100-102, 109
Beetroots, food value of, 179
Benjafield, Dr H., 230
Best food, question of, 96
Biblical instructions on diet, 159
Bilberries, food value of, 210
Blood-poisoning, 111
Blood, similarity of, 45
Bodily position, question of, 44
Bodily symmetry, and diet, 117-118
Bones, question of, 45
Bouchard, Dr, 103, 104
Bowels, differing action of, 48-49
Bread, food value of, 185-186
Breathing, value of, 263-264
Bright’s disease, 111
Broccoli, food value of, 178
Brush, Dr E. F., 109-110, 169-170, 253
Brussels sprouts, food value of, 178
Bryant, A. P., 59-63
Bush, Dr, 117
Butcher, degradation of, 162
Butter, value of, 171-173
Buttner, Dr J. L., 206
C
Cabbage, food value of, 178
Cancer, question of, 112-113
Cannibalism, question of, 164
Capers, food value of, 179
Carbohydrates, defined, 62
—— percentage of, 77-79
Carqué, Otto, 80, 81, 168-169
Carnivora, teeth of, 24-25
Carrots, food value of, 179
Cauliflower, food value of, 178
Chalmers, 136
Cheese, food value of, 174, 175
Cherries, food value of, 208
Cheyne, Dr, 137
Chittenden, Prof. R. H., 11, 57-58, 87-88, 89, 92, 93, 94, 137, 275
Christian, Eugene, 242-243
Chyle, characteristics of, 89-90
Cinnamon, food value of, 196-197
Citrons, food value of, 210
Climate and diet, 149-151
Cocoa, food value of, 261
Coffee, food value of, 260-261
Cold and diet, 114-115
Colon, question of the, 44
Complexion, and diet, 228-229
Complexity of food, 9, 249
Constituents of food, 249-250
Cooking, animal, 220-221
Cooking vegetables, 178
Copeland, Dr, 117
Corn, food value of, 179
Cranberries, food value of, 210
Cream, food value of, 171
Cresses, food value of, 179
Cucumber, food value of, 179
Currants, food value of, 210
Custom, force of, 164-166
D
Dandelions, food value of, 179
Dates, food value of, 210
Damsons, food value of, 208
Daniel, Florence, 230
Definitions of foods, 59-63
Densmore, Dr Emmet, 182
Diet, and exercise, 140
Diet, how to change, 237-238
Diogenes, 137
Diseased meat, 126-135
Dodds, Dr Susanna, 176-177, 244-245, 254-255
Drews, George J., 243
Drinking at meals, 240
Drinking, different modes of, 34, 51
Drink, and diet, 123-124
E
Economy, and diet, 220-221
Edentata, teeth of, 23
Eggs, food value of, 173-174
Emancipation of woman, 226-227
Empedocles, 137
Endives, food value of, 179
Energy, bodily, 18-19
Epidemics, and diet, 116-117
Epilepsy, and meat-eating, 112
Equivalence of food, 268-269
Esquimaux, and diet, 143, 151
Ethics of diet, 160, 162
Evans, Dr De Lacy, 91-92
Evolution, and mentality, 10-11
Excreta, animal, 106-107
Excretions, question of, 50-56
Exercise, and diet, 140
Extremities, 33-34
Eyes, position of, 44
Eyre, Sir James, 270-272
F
Fairbairn, Sir William, 145
Farrington, Dr A. M., 132-133
Fats, defined, 61-62
Fats, percentages of, 75-77
Figs, food value of, 210
Fish, food value of, 256
Fletcher, Horace, 105, 137, 260, 275
Flour, superfine, 184
Food, functions of, 18-19
Forward, Charles, 153-154
Fowler, H. P., 124
Frugivora, teeth of, 31
Fruits, advantages of, 206, 211-220, et seq.
Fruitarian diet, 177-178, 274
Fuel value, question of, 62-63
G
Galen, 137
Game, food value of, 255-256
Garlics, food value of, 178-179
Gastric juice, differing, 47-48
Ginger, food value of, 196-197
Glucose and starch, 182
Goodfellow, Dr John, 182, 225
Gooseberries, food value of, 210
Gout, 110
Graham, Dr Sylvester, 89-90, 115, 120, 141, 197, 212, 214, 265
Grapes, food value of, 208
Greece, food of, 144-145
H
Habits of Cats and Dogs, 24-25, 33, 51
Habits and diet, 235-236
Haeckel, 45
Haig, Dr Alex., 112, 119, 138-139, 176, 200
Haller, Dr, 137
Hancock, H. Irving, 145-146
Hartmann, Dr, 29, 30
Heart beat and diet, 120
Heat, bodily, 114-115
Herbivora, teeth of, 21, 22
Heroditus, 137, 185
Hesiod, 137
Hindus, and diet, 146-148
Hippocrates, 137, 268
Honey, food value of, 203
Hufeland, Dr, 137
Humanitarian arguments, 156-159
Hutchinson, Dr Woods, 44
Huxley, 33, 39, 40, 41, 42, 45
Hygienic cookery, hints on, 250-252
I
India, food of, 144
Insectivora, teeth of, 22-23
Instinct and diet, 235
Intestinal putrefaction, 104-106
Italy, food of, 144
J
Jackson, Dr J. C., 124, 224
Jaffa, Prof. M. E., 204, 205, 272-273
Japan, food of, 145-146, 148
Jaws, movement of, 32-33
Jellies, food value of, 257
K
Kellogg, Dr J. H., 34-35, 43-45, 47-48, 107-108
Kidneys, action of, 50
Kingsford, Dr Anna, 141
Kuttner, Dr, 35
L
Lactic Acid, 105
Lahmann, Dr H., 52-56, 81, 82
Lambe, Dr, 113, 137, 230
Latson, Dr W. R. C., 120, 240-241, 243
Leeks, food value of, 178-179
Leffingwell, Dr A., 129
Lemons, food value of, 209-210
Lentils, food value of, 176
Leppel, Miss, 86
Lettuce, food value of, 179
Limes, food value of, 210
Liver, 37-38, 49-50
Loeb, Prof. J., 219
Longevity and diet, 119-120
Longworthy, Prof. C. F., 205
M
Magendie’s Dogs, 184-186
Mammary glands, 43
Man, teeth of, 25-28, 31-32
Mann, Karl, 138
Mastication, value of, 275
Meat, as an article of diet, 252-256
Melons, food value of, 210
Mental conditions, 276-277
Mental life and diet, 119, 121-123
Mentality and evolution, 10-11
Metchnikoff, 45, 104, 105, 233-234
Miles, Eustace, 139-140
Milk, food value of, 167-171
Mineral matter, defined, 62
Missionaries, and diet, 229
Morals and diet, 121-123
Mulberries, food value of, 210
Mushrooms, food value of, 179
Mustard, food value of, 198-199
N
Natural Foods, 202-203
Nervousness and diet, 231-232
Newton, Mr, 137
Nichols, Dr, 269
Nicholson, Prof., 29
Nightingale, Miss F., 257
Nitrogen, source of, 91-92
Nutmeg, food value of, 196-197
Nuts, food value of, 210-211, 272-273
O
Oils, 200-201
Olive oil, 200-201
Omnivora, teeth of, 23-24
Onions, food value of, 178-179
Oranges, food value of, 209
Overeating, 11-12, 243-244, 266-273
Ovid, 137
P
Page, Dr C. E., 222
Paget, Dr, 112
Pauchet, Dr Victor, 206
Parsnips, food value of, 179
Peaches, food value of, 208
Peas, food value of, 176, 208
Pepper, food value of, 196
Pereira, Dr, 172
Phillips, Dr Richard, 137
Pickles, food value of, 197-198
Pies, 257-258
Pigmies, 142-143
Pineapple, food value of, 209
Placenta, differing forms of, 38-42
Plato, 137
Plautus, 137
Pliny, 137
Plums, food value of, 208
Plutarch, 137
Poisons, in animal flesh, 97-104
—— in bad combinations, 247-248
Pork as food, 253-255
Porphyry, 137
Potatoes, food value of, 178
Practical hints, 275
Proclus, 137
Priority of the herbivora, 55
Proteid, excess of, 93-94
—— importance of, 58, 60-61
—— percentages of, 71-75
—— relative digestibility of, 86-88
Proteid, source of, 94-95
Puddings, 257-258
Pythagoras, 136-137
Q
Quantity v. Quality of Food, 265
Quantity, question of, 121
Quatrefages, Prof. A. de, 142
Quinces, food value of, 208
Quintus Sextus, 137
R
Rabagliati, Dr A., 19, 269
Radishes, food value of, 179
Raisins, food value of, 210
Rapidity of digestion, 88-89
Raspberries, food value of, 209
Read, C. S., 90-91
Red blood superstition, 163-164
Rheumatism and diet; 110-111
Rhubarb, food value of, 210
Ritson, Dr, 137
Rodentia, teeth of, 23
Rowbatham, Dr S., 184-185
Rush, Dr B., 117
Russell, Hon. Rollo, 112-113, 141, 144
Russia, food of, 145
S
Sadler, Dr W. S., 241-242
Sager, Dr D. S., 96
Saliva, 46-47
Salivary glands, 45
Salt, Henry, 121, 149-151, 236
Salt, arguments against, 187-196
Schlickeysen, Prof., 38-40, 47, 172-173, 215-219
Secretions, differing, 46-50
Senses and diet, 118-119
Shaw, Bernard, 160
Shelley, 117, 137
Sinclair, Upton, 127-128
Skin and diet, 44
Slaughter-houses, 133-135
Smith, Dr John, 37-38, 141
Socrates, 137
Soups, food value of, 257
Spices, food value of, 196-197
Spinach, food value of, 178
Starch, digestibility of, 182
Strawberries, food value of, 209
Stimulants, 198-199, 100-103, 114
Stomach, 36-37
Sugar, food value of, 258-260
Sweating, significance of, 55
Switzerland, food of, 145
T
Tables of Food Values, 64-71
—— of Mineral Matter, 84-85
Tail, question of, 44
Tapeworm, 109
Tea, value of, 260-261
Teeth, and acids, 231
—— argument drawn from, 21-23, 42-43
Teeth, causes of decay of, 110
Temperature, bodily, 92
Tibbles, Dr W., 108, 179, 180, 183, 198, 199, 205-206
Toast, food value of, 183
Tomatoes, food value of, 210
Tongue, question of, 44
Trall, Dr R. T., 26-28, 36-37, 102-103, 125-126, 148, 152, 258
Trichina, 109
Trichinosis, 109
Tuberculosis, 109
Turnips, food value of, 179
Typhoid, 110
U
Uncooked Food, 16-17
Unification of diet, 222-226
Uric acid, 52-56
Urine, differing, 52-56
—— poisonous nature of, 103-104
V
Vinegar, food value of, 199-200
Virchow, 35
W
Walking Match, 138, 154-155
Wallace, Dr Mackenzie, 145
Warner, Dr, 112
Water, value of, 261-263
Weight, loss of, 204
Wheat, food value of, 181
Whortleberries, food value of, 210
Wiley, Dr H. W., 82
Williams, Mattieu, 220
Woman, emancipation of, 226-227
Woodruff, Judge, 122
Work and diet, 152
Z
Zeno, 137
Displaced Table
Selections from Atwater and Bryant’s Tables
Key to Columns:
A Number of analyses F Fat
B Refuse G Total carbohydrates
C Water H Ash
D Protein N=6.25 J Fuel value per pound
E Protein by difference
Food Materials. A B C D E F G H J
Animal Food.
BEEF, FRESH. P.ct. P.ct. P.ct. P.ct. P.ct. P.ct. P.ct. Cals.
Loin, lean: Edible portion Min. 12 — 64.6 13.4 13.1 11.4 — .7 735
Max. 12 — 74.7 24.2 23.1 15.0 — 1.1 1000
Avge. 12 — 67.0 19.7 19.3 12.7 — 1.0 900
As purchased Min. 11 6.7 52.1 11.9 11.6 10.0 — .6 650
Max. 11 21.0 66.2 20.8 19.8 13.0 — 1.0 865
Avge. 11 13.1 58.2 17.1 16.7 11.1 — .9 785
Loin, medium fat: Edible portion Min. 32 — 56.5 10.6 10.6 16.1 — .5 1040
Max. 32 — 68.3 22.0 22.0 23.7 — 2.2 1355
Avge. 32 — 60.6 18.5 18.2 20.2 — 1.0 1190
As purchased Min. 32 4.1 44.4 8.5 8.5 13.7 — .4 860
Max. 32 25.8 58.1 19.3 19.1 22.7 — 1.9 1300
Avge. 32 13.3 52.5 16.1 15.8 17.5 — .9 1040
Loin, fat: Edible portion Min. 6 — 52.1 16.0 15.8 25.1 — .8 1380
Max. 6 — 56.9 18.7 17.5 29.6 — 1.0 1575
Avge. 6 — 54.7 17.6 16.8 27.6 — .9 1490
As purchased Min. 6 5.9 44.3 14.1 13.8 23.6 — .7 1295
Max. 6 15.0 53.6 16.5 16.1 25.9 — .9 1400
Avge. 6 10.2 49.2 15.7 15.0 24.8 — .8 1305
Loin, all analyses: Edible portion 56 — 61.3 19.0 18.6 19.1 — 1.0 1155
As purchased 55 13.3 52.9 16.4 16.0 16.9 — .9 1020
Ribs, lean: Edible portion Min. 6 — 66.0 16.5 16.9 9.8 — .8 790
Max. 6 — 69.5 20.9 20.8 14.0 — 1.1 955
Avge. 6 — 67.9 19.6 19.1 12.0 — 1.0 870
As purchased Min. 6 12.8 46.7 12.1 12.4 6.8 — .6 555
Max. 6 32.6 60.7 17.5 17.1 11.0 — .9 750
Avge. 6 22.6 52.6 15.2 14.8 9.3 — .7 675
Ribs, medium fat: Edible portion Min. 15 — 49.9 16.2 15.9 18.0 — .7 1110
Max. 15 — 63.0 18.8 18.1 32.9 — 1.1 1700
Avge. 15 — 55.5 17.5 17.0 26.6 — .9 1450
As purchased Min. 15 15.3 40.2 12.2 12.0 12.8 — .4 1790
Max. 15 28.7 49.9 14.9 14.6 26.5 — .9 1370
Avge. 15 20.8 43.8 13.9 13.5 21.2 — .7 1155
Ribs, fat: Edible portion Min. 9 — 47.4 12.0 13.8 33.9 — .6 1710
Max. 9 — 51.7 16.8 16.5 36.8 — .9 1845
Avge. 9 — 48.5 15.0 15.2 35.6 — .7 1780
As purchased Min. 8 14.3 34.3 11.4 10.4 26.8 — .5 1325
Max. 8 22.0 47.8 16.0 15.6 39.9 — .7 1790
Avge. 8 16.8 39.6 12.7 12.4 30.6 — .6 1525
BEEF, COOKED.
Cut not given, boiled, as purchased 1 — 38.1 26.2 26.1 34.9 — .9 2805
Scraps, as purchased Min. 2 — 4.5 16.3 19.0 27.7 — .7 1660
Max. 2 — 41.9 26.4 24.2 75.8 — 6.2 3500
Avge. 2 — 23.2 21.4 21.6 51.7 — 3.5 2580
Roast, as purchased Min. 7 — 38.7 15.1 14.5 19.6 — .7 1210
Max. 7 — 59.5 29.0 29.7 41.4 — 2.7 2030
Avge. 7 — 48.2 22.3 21.9 28.6 — 1.3 1620
Pressed, as purchased 1 — 44.1 23.6 26.7 27.7 — 1.5 1610
Round steak, Min. 18 — 53.5 19.4 20.3 3.3 — 1.1 615
fat removed, Max. 18 — 72.3 34.1 34.1 16.9 — 3.1 1170
as purchased Avge. 18 — 63.0 27.6 27.5 7.7 — 1.8 840
Sirloin steak, baked, as purchased 1 — 63.7 23.9 24.7 10.2 — 1.4 875
Loin steak, Min. 6 — 42.7 19.8 20.6 11.8 — 1.0 925
tenderloin, broiled: Max. 6 — 64.5 26.7 26.6 35.7 — 1.4 1875
Edible portion Avge. 6 — 54.8 23.5 23.6 20.4 — 1.2 1300
Sandwich meat, as purchase Min. 3 — 56.3 27.1 27.2 8.0 — 2.5 870
Max. 3 — 61.2 28.6 28.8 13.6 — 3.1 1075
Avge. 3 — 58.3 28.0 27.9 11.0 — 2.8 985
Corned beef, all analyses: Edible portion 10 — 53.6 15.6 15.3 26.2 — 4.9 1395
As purchased 10 8.4 49.2 14.3 14.0 23.8 — 4.6 1271
Spiced beef, rolled,as purchased 1 — 30.0 12.0 11.8 51.4 — 6.8 2390
Tongues, pickled: edible portion Min. 2 — 50.9 8.3 8.0 15.3 — 3.1 800
Max. 2 — 73.6 17.8 17.0 25.8 — 6.3 1410
Avge. 2 — 62 3 12.8 12.5 20.5 — 4.7 1105
As purchased Min. 2 2.1 45.8 8.2 7.8 15.0 — 3.1 785
Max. 2 10.0 72.0 15.6 15.3 23.3 — 5.6 1275
Avge. 2 6.0 58.9 11.9 11.6 19.2 — 4.3 1030
Tripe, as purchased Min. 4 — 84.0 7.1 7.2 .9 0.4 .1 185
Max. 4 — 91.1 18.6 18.3 1.8 .5 .4 335
Avge. 4 — 86.5 11.7 11.8 1.2 .2 .3 270
A Number of analyses F Fat
B Refuse G Total carbohydrates
C Water H Ash
D Protein N=6.25 J Fuel value per pound
E Protein by difference
Food Materials. A B C D E F G H J
VEAL, FRESH.
Leg, all analyses: Edible portion 19 — 71.7 20.7 20.5 6.7 — 1.1 670
As purchased 18 11.7 63.4 18.3 18.1 5.8 — 1.0 585
Leg, cutlets: Min. 3 — 67.3 20.1 20.1 3.3 — 1.0 515
Edible portion Max. 3 — 75.4 20.5 21.1 10.6 — 1.2 830
Avge. 3 — 70.7 20.3 20.5 7.7 — 1.1 705
As purchased Min. 3 2.1 64.3 19.6 19.6 3.3 — .9 505
Max. 3 4.5 73.8 21.1 20.2 10.1 — 1.2 790
Avge. 3 3.4 68.3 20.1 19.8 7.5 — 1.0 690
LAMB, FRESH.
Breast or chuck: Edible portion 1 — 56.2 19.1 19.2 23.6 — 1.0 1350
As purchased 1 19.1 45.5 15.4 15.5 19.1 — .8 1090
Leg, hind, medium fat: Edible ptn. Min. 2 — 63.1 18.7 18.1 15.3 — 1.1 1010
Edible portion. Max. 2 — 64.7 19.7 18.9 17.6 — 1.2 1090
Avge. 2 — 63.9 19.2 18.5 16.5 — 1.1 1055
As purchased Min. 2 17.0 52.4 15.5 15.0 12.6 — .9 830
Max. 2 17.7 53.3 16.2 15.5 14.6 — 1.0 905
Avge. 2 17.4 52.9 15.9 15.2 13.6 — .9 870
Leg, hind, fat: Edible portion 1 — 54.6 18.3 17.1 27.4 — .9 1495
As purchased 1 13.4 47.3 15.8 14.8 23.7 — .8 1295
Leg, hind, very fat: Edible portion 1 — 51.8 17.6 17.2 30.1 — .9 1595
As purchased 1 7.0 48.2 16.4 16.0 28.0 — .8 1485
Leg, hind, all analyses: Edible portion 4 — 58.6 18.6 17.8 22.6 — 1.0 1300
As purchased 4 13.8 50.3 16.0 15.3 19.7 — .9 1130
LAMB, COOKED.
Chops, broiled: Min. 4 — 43.4 19.2 19.2 24.3 — 1.1 1495
Edible portion Max. 4 — 50.4 25.2 23.6 34.7 — 1.7 1860
Avge. 4 — 47.6 21.7 21.2 29.9 — 1.3 1665
As purchased 1 13.5 40.1 18.4 18.5 26.7 — 1.2 1470
Cut not given, as purchased 1 — 47.1 23.7 22.1 29.4 — 1.4 1680
Leg, roast 1 — 67.1 19.7 19.4 12.7 — .8 900
Leg, hind, lean: Edible portion Min. 3 — 66.6 19.3 18.5 11.9 — 1.0 875
Max. 3 — 68.3 20.2 19.6 13.0 — 1.2 920
Avge. 3 — 67.4 19.8 19.1 12.4 — 1.1 890
As purchased Min. 3 3.4 51.0 14.7 14.1 9.3 — .8 665
Max. 3 23.7 65.0 19.5 19.0 11.5 — 1.1 850
Avge. 3 16.8 56.1 16.5 15.9 10.3 — .9 740
Leg, hind, medium fat: Edible ptn. Min. 11 — 58.4 17.4 17.3 14.6 — .9 955
Max. 11 — 65.3 19.4 19.0 22.5 — 1.0 1295
Avge. 11 — 62.8 18.5 18.2 18.0 — 1.0 1105
As purchased Min. 11 9.8 48.0 13.8 13.4 11.0 — .7 730
Max. 11 26.0 55.7 17.5 17.1 19.3 — .9 1105
Avge. 11 18.4 51.2 15.1 14.9 14.7 — .8 900
Leg, hind, fat: Edible portion 1 — 55.0 17.3 17.0 27.1 — .9 1465
As purchased 1 12.4 48.2 15.2 14.8 23.8 — .8 1290
Leg, hind, all analyses: Edible portion 15 — 63.2 18.7 18.3 17.5 — 1.0 1085
As purchased 15 17.7 51.9 15.4 15.1 14.5 — .8 900
Hind quarter as purchased Min. 10 9.8 36.5 11.9 11.6 17.7 — 0.6 1020
Max. 10 22.4 50.0 15.7 14.7 41.5 — .8 1975
Avge. 10 17.2 45.4 13.8 13.5 23.2 — .7 1235
Side, including tallow: Edible ptn. Min. 25 — 47.2 14.5 14.0 14.7 — .7 965
Max. 25 — 55.9 18.9 18.4 38.0 — 1.0 1860
Avge. 25 — 54.2 16.3 16.0 28.9 — .9 1520
As purchased Min. 25 13.0 40.7 12.2 11.7 11.2 — .6 730
Max. 25 22.8 55.2 14.9 14.4 33.1 — .8 1625
Avge. 25 18.1 45.4 13.0 12.7 23.1 — .7 1215
Side, not including tallow: Edible portion Min. 10 — 38.8 12.6 12.3 23.3 — .7 1295
Max. 10 — 58.8 17.4 17.4 48.2 — .9 2265
Avge. 10 — 53.6 16.2 15.8 29.8 — .8 1560
As purchased Min. 10 12.9 33.8 11.0 10.7 18.1 — .6 1005
Max. 10 22.7 47.3 14.7 13.8 42.0 — .8 1975
Avge. 10 19.3 43.3 13.0 12.7 24.0 — .7 1255
MUTTON, COOKED.
Mutton, leg roast: Edible portion Min. 2 — 50.8 23.3 23.2 20.5 — 1.2 1380
Max. 2 — 51.0 27.8 27.4 24.6 — 1.3 1470
Avge. 2 — 50.9 25.0 25.3 22.6 — 1.2 1420
A Number of analyses F Fat
B Refuse G Total carbohydrates
C Water H Ash
D Protein N=6.25 J Fuel value per pound
E Protein by difference
Food Materials. A B C D E F G H J
PORK, FRESH.
Ham, fresh, lean: Min. 2 — 55.6 19.8 18.8 13.0 — 1.0 1035
Max. 2 — 64.4 30.2 30.2 15.8 — 1.6 1110
Avge. 2 — 60.0 25.0 24.3 14.4 — 1.3 1075
As purchased Min. 2 — 55.6 19.4 18.5 13.0 — .9 1015
Max. 2 1.8 68.3 30.2 29.8 15.5 — 1.6 1110
Avge. 2 .9 59.4 24.8 24.2 14.2 — 1.3 1060
Ham, fresh, medium fat: Min. 10 — 37.3 9.9 12.8 21.2 — .6 1225
Edible ptn. Max. 10 — 60.3 20.3 22.0 39.4 — 1.3 2070
Avge. 10 — 53.9 15.3 16.4 28.9 — .8 1505
As purchased Min. 10 4.6 34.1 8.7 11.3 19.4 — .6 1120
Max. 10 14.2 54.7 18.5 20.0 36.0 — 1.2 1890
Avge. 10 10.7 48.0 13.5 14.6 25.9 — .8 1345
Ham, fresh, fat:Edible portion Min. 5 — 30.4 10.7 8.0 43.8 — .5 2030
Max. 5 — 44.3 14.2 12.1 61.1 — .8 2825
Avge. 5 — 38.7 12.4 10.6 50.0 — .7 2345
As purchased Min. 5 9.7 25.9 9.5 6.8 37.8 — .4 1790
Max. 5 16.3 40.0 12.2 10.4 52.2 — .7 2410
Avge. 5 13.2 33.6 10.7 9.2 43.5 — .5 2035
Ham, fresh,average all analyses: Edible portion 17 — 50.1 15.7 15.6 33.4 — .9 1700
As purchased 17 10.3 45.1 14.3 14.1 29.7 — .8 1520
Ham, luncheon, cooked: Min. 2 — 47.8 19.5 22.8 19.4 — 5.0 1290
Edible portion. Max. 2 — 50.6 25.5 25.1 22.7 — 6.7 1320
Avge. 2 — 49.2 22.5 24.0 21.0 — 5.8 1305
As purchased Min. 2 1.5 46.5 19.0 22.2 19.1 — 4.9 1270
Max. 2 2.8 49.7 25.1 24.8 22.0 — 6.5 1280
Avge. 2 2.1 48.1 22.1 23.5 20.6 — 5.7 1280
POULTRY AND GAME, COOKED.
Capon: Edible portion 1 — 59.9 27.0 27.3 11.5 — 1.3 985
As purchased 1 10.4 53.6 24.2 24.5 10.3 — 1.2 885
Capon, with stuffing: Edible portion 1 — 62.1 21.8 — 10.9 3.8 1.4 935
As purchased 1 7.7 57.2 20.1 — 10.3 3.5 1.2 875
Chicken, fricasseed: Edible portion 1 — 67.5 17.6 — 11.5 2.4 1.0 855
Turkey, roast: Edible portion 1 — 52.0 27.8 28.4 18.4 — 1.2 1295
Turkey, roast, light and dark meat and stuffing: Edible portion 1 — 65.0 — 17.1 10.8 5.5 1.6 870
FISH, FRESH.
Bass, striped, whole: Edible portion Min. 6 — 75.8 17.1 16.9 1.6 — 0.9 405
Max. 6 — 79.6 19.5 19.3 4.6 — 1.4 530
Avge. 6 — 77.7 18.6 18.3 2.8 — 1.2 465
As purchased Min. 5 48.6 32.5 7.4 7.2 .7 — .5 175
Max. 5 57.1 39.7 9.8 9.7 1.6 — .6 255
Avge. 5 55.0 35.1 8.4 8.3 1.1 — .5 200
Cod, whole; Edible portion Min. 5 — 80.7 15.5 14.9 .3 — 1.0 300
Max. 5 — 83.5 18.3 17.6 .5 — 1.4 370
Avge. 5 — 82.6 16.5 15.8 .4 — 1.2 325
As purchased Min. 2 48.5 35.1 8.0 7.7 .1 — .6 155
Max. 2 56.5 42.3 8.7 8.3 .3 — .6 175
Avge. 2 52.5 38.7 8.4 8.0 .2 — .6 165
Salmon, whole; Edible portion Min. 6 — 60.1 19.4 19.1 10.2 — 1.1 790
Max. 6 — 69.5 25.2 24.5 15.0 — 1.6 1035
Avge. 6 — 64.6 22.0 21.2 12.8 — 1.4 950
SHELLFISH, ETC., FRESH.
Lobster, whole: Edible portion Min. 5 — 68.6 11.6 — 1.5 — 1.6 345
Max. 5 — 84.3 25.4 — 2.5 0.9 4.0 555
Avge. 5 — 79.2 16.4 — 1.8 .4 2.2 390
As purchased Min. 5 44.0 18.0 4.4 — .5 — .6 115
Max. 5 73.7 47.2 6.7 — .9 .4 1.0 165
Avge. 5 61.7 30.7 5.9 — .7 .2 .8 140
Mussels in shell: Edible portion 1 — 84.2 8.7 — 1.1 4.1 1.9 285
As purchased 1 46.7 44.9 4.6 — .6 2.2 1.0 150
Oysters, in shell: Edible portion Min. 34 — 81.7 4.2 — .6 1.8 1.2 135
Max. 34 — 91.4 10.0 — 1.9 6.7 2.8 370
Avge. 34 — 86.9 6.2 — 1.2 3.7 2.0 235
As purchased Min. 34 74.0 10.7 .7 — .1 .2 .2 15
Max. 34 88.3 23.1 1.8 — .4 1.3 .6 65
Avge. 34 81.4 16.1 1.2 — .2 .7 .4 45
A Number of analyses F Fat
B Refuse G Total carbohydrates
C Water H Ash
D Protein N=6.25 J Fuel value per pound
E Protein by difference
Food Materials. A B C D E F G H J
Oysters, solids, as purchased Min. 9 — 82.2 4.5 — .5 1.5 .7 135
Max. 9 — 92.4 7.3 — 1.8 6.2 2.5 325
Avge. 9 — 88.3 6.0 — 1.3 3.3 1.1 230
Scallops, as purchased Min. 2 — 77.8 14.5 — — 1.1 1.3 305
Max. 2 — 82.8 15.1 — .3 5.6 1.5 385
Avge. 2 — 80.3 14.8 — .1 3.4 1.4 345
Terrapin: Edible portion 1 — 74.5 21.2 21.0 3.5 — 1.0 545
As purchased 1 75.4 18.3 5.2 5.2 .9 — .2 135
Turtle, green, whole: Edible portion 1 — 79.8 19.8 18.5 .5 — 1.2 390
As purchased 1 76.0 19.2 4.7 4.4 .1 — .3 90
EGGS.
Hens’, uncooked: Edible portion Min. 60 — 67.2 11.6 11.4 8.6 — .6 660
Max. 60 — 75.8 16.0 17.4 15.1 — 1.6 910
Avge. 60 — 73.7 13.4 14.8 10.5 — 1.0 720
As purchased — 11.2 65.5 11.9 13.1 9.3 — .9 635
Hens’, boiled: Edible portion Min. 19 — 68.6 10.0 10.3 9.1 — .6 575
Max. 19 — 79.9 15.6 16.8 14.7 — 1.1 880
Avge. 19 — 73.2 13.2 14.0 12.0 — .8 765
As purchased — 11.2 65.0 11.7 12.4 10.7 — .7 680
Hens’, boiled whites: Edible portion Min. 11 — 83.1 11.6 12.3 — — 0.4 235
Max. 11 — 87.1 14.8 15.4 0.3 — 1.0 295
Avge. 11 — 86.2 12.3 13.0 .2 — .6 250
Hens’, boiled yolks: Edible portion Min. 11 — 48.4 15.3 15.5 32.2 — 1.0 1685
Max. 11 — 50.2 16.8 18.0 34.4 — 1.4 1745
Avge. 11 — 49.5 15.7 16.1 33.3 — 1.1 1705
DAIRY PRODUCTS, AS PURCHASED
Butter — — 11.0 1.0 — 85.0 — 3.0 3605
Buttermilk — — 91.0 3.0 — .5 4.8 .7 165
Cheese, American, pale 1 — 31.6 28.8 — 35.9 0.3 3.4 2055
Cheese, American, red 1 — 28.8 — 29.6 38.3 — 3.5 2165
Cheese, Boudon 1 — 55.2 15.4 — 20.8 1.6 7.0 1195
Cheese, California flat 4 — 34.0 24.3 — 33.4 4.5 3.8 1945
Cheese, Cheddar 6 — 27.4 27.7 — 36.8 4.1 4.0 2145
Cheese, Cheshire 1 — 37.1 26.9 — 30.7 0.9 4.4 1810
Cheese, cottage Min. 2 — 67.0 16.1 — .4 3.7 1.6 435
Max. 2 — 77.0 25.7 — 1.6 4.9 2.0 585
Avge. 2 — 72.0 20.9 — 1.0 4.3 1.8 510
Cheese, Crown brand cream 1 — 31.4 5.2 — 58.0 2.2 3.2 2585
Cheese, Dutch Min. 2 — 27.6 — 29.6 16.3 — 8.7 1240
Max. 2 — 42.7 — 44.7 19.0 — 11.4 1630
Avge. 2 — 35.2 — 37.1 17.7 — 10.0 1435
Cheese, Fromage de Brie 1 — 60.2 15.9 — 21.0 1.4 1.5 1210
Cheese, full cream Min. 25 — 27.0 17.9 — 24.5 1.2 2.5 1790
Max. 25 — 44.1 37.0 — 44.6 4.0 4.9 2430
Avge. 25 — 34.2 25.9 — 33.7 2.4 3.8 1950
Cheese, imitation full cream, Ohio 1 — 37.9 — 25.9 31.7 — 4.5 1820
Cheese, imitation old English 1 — 20.7 30.1 — 42.7 1.3 5.2 2385
Cheese, Limburger 1 — 42.1 23.0 — 29.4 .4 5.1 1675
Cheese, Neuchatel Min. 2 — 42.7 15.1 — 22.3 .2 2.3 1275
Max. 2 — 57.2 22.3 — 32.5 2.9 2.5 1790
Avge. 2 — 50.0 18.7 — 27.4 1.5 2.4 1530
Cream — — 74.0 2.5 — 18.5 4.5 .5 910
Koumiss Min. 8 — 88.8 2.6 — 1.7 5.1 .4 215
Max. 8 — 90.0 3.0 — 2.4 5.9 .4 265
Avge. 8 — 89.3 2.8 — 2.1 5.4 .4 240
Milk, condensed, sweetened Min. 24 — 21.6 6.0 — .4 44.4 1.5 1270
Max. 24 — 37.3 10.5 — 10.6 56.9 2.1 1650
Avge. 24 — 26.9 8.8 — 8.3 54.1 1.9 1520
Milk, condensed, unsweetened,“evaporated” cream Min. 6 — 66.3 8.6 — 7.8 10.4 1.5 740
Max. 6 — 69.6 10.5 — 10.4 12.2 2.1 835
Avge. 6 — 68.2 9.6 — 9.3 11.2 1.7 780
Milk, skimmed — — 90.5 3.4 — .3 5.1 .7 170
Milk, whole — — 87.0 3.3 — 4.0 5.0 0.7 325
Whey — — 93.0 1.0 — .3 5.0 .7 125
A Number of analyses F Fat
B Refuse G Total carbohydrates
C Water H Ash
D Protein N=6.25 J Fuel value per pound
E Protein by difference
Food Materials. A B C D E F G H J
Vegetable Food.—flours, meals etc.
Barley, granulated 1 — 10.9 7.5 0.9 79.8 0.7 0.9 1660
Barley meal and flour Min. 3 — 9.9 9.0 1.5 70.4 5.9 1.6 1535
Max. 3 — 13.6 12.7 3.2 74.5 7.0 3.8 1680
Avge. 3 — 11.9 10.5 2.2 72.8 6.5 2.6 1640
Barley, pearled Min. 3 — 9.8 7.0 .7 77.3 — .6 1635
Max. 3 — 12.9 10.1 1.5 78.1 — 1.6 1675
Avge. 3 — 11.5 8.5 1.1 77.8 .3 1.1 1650
Buckwheat flour Min. 17 — 11.2 3.9 .5 71.6 .2 .5 1560
Max. 17 — 17.6 10.4 2.3 81.5 .7 1.8 1650
Avge. 17 — 13.6 6.4 1.2 77.9 .4 .9 1620
Corn flour Min. 3 — 12.0 5.9 1.0 76.9 .6 .5 1630
Max. 3 — 13.0 8.5 1.8 79.6 1.2 .8 1665
Avge. 3 — 12.6 7.1 1.3 78.4 .9 .6 1645
Corn meal, granular Min. 19 — 8.8 6.7 1.0 68.4 — .5 1550
Max. 19 — 17.9 11.5 5.3 80.6 — 1.9 1720
Avge. 19 — 12.5 9.2 1.9 75.4 1.0 1.0 1655
Corn meal, unbolted: Edible portion Min. 7 — 10.9 7.8 4.5 71.9 — 1.2 1720
Max. 7 — 12.4 9.3 5.2 75.4 — 1.4 1740
Avge. 7 — 11.6 8.4 4.7 74.0 — 1.3 1730
As purchased Min. 7 4.2 9.2 6.5 3.5 55.7 — 1.0 1305
Max. 7 24.1 10.8 8.0 4.5 72.2 — 1.3 1670
Avge. 7 10.9 10.3 7.5 4.2 65.9 — 1.2 1545
Pop corn Min. 2 — 4.1 10.3 4.7 78.6 1.3 1.3 1870
Max. 2 — 4.4 11.1 5.4 78.7 1.4 1.4 1880
Avge. 2 — 4.3 10.7 5.0 78.7 1.4 1.3 1875
Oatmeal Min. 16 — 2.0 12.9 6.0 63.8 .6 1.5 1810
Max. 16 — 8.8 20.8 8.8 70.2 1.2 2.2 1875
Avge. 16 — 7.3 16.1 7.2 67.5 .9 1.9 1860
Oatmeal, boiled 1 — 84.5 2.8 .5 11.5 — .7 285
Oatmeal gruel Min. 2 — 87.5 0.9 0.2 2.9 — 0.3 80
Max. 2 — 95.7 1.6 .5 9.6 — .8 230
Avge. 2 — 91.6 1.2 .4 6.3 — .5 155
Oatmeal water Min. 2 — 94.0 .4 .1 1.3 — .1 35
Max. 2 — 98.1 .9 .1 4.5 — .5 105
Avge. 2 — 96.0 .7 .1 2.9 — .3 70
Oats, other preparations: Rolled oats Min. 20 — 5.5 13.6 5.6 62.8 1.2 1.6 1755
Max. 20 — 11.2 19.1 8.8 70.8 1.4 4.7 1885
Avge. 20 — 7.7 16.7 7.3 66.2 2.3 2.1 1850
Miscellaneous Min. 26 — 6.4 13.7 6.1 63.9 .6 1.3 1830
Max. 26 — 9.2 18.4 8.2 70.5 1.7 1.9 1890
Avge. 26 — 7.9 16.3 7.3 66.8 .9 1.7 1855
All analyses, average 46 — 7.8 16.5 7.3 66.5 1.0 1.9 1850
Rice Min. 21 — 9.1 5.9 .1 75.4 .1 .2 1600
Max. 21 — 14.0 11.3 .7 81.9 .4 .5 1690
Avge. 21 — 12.3 8.0 .3 79.0 .2 .4 1630
Rice, boiled Min. 3 — 52.7 1.6 — 15.5 — .1 330
Max. 3 — 82.7 5.0 .1 41.9 — .3 875
Avge. 3 — 72.5 2.8 .1 24.4 — .2 510
Rice, flaked Min. 2 — 9.4 7.5 .3 81.4 .1 .3 1680
Max. 2 — 9.7 8.3 .5 82.2 .2 .4 1690
Avge. 2 — 9.5 7.9 .4 81.9 .2 .3 1685
Rice flour Min. 4 — 3.7 4.7 1.7 58.3 9.1 6.6 1635
Max. 4 — 10.9 12.0 10.4 79.2 28.3 10.7 1765
Avge. 4 — 8.5 8.6 6.1 68.0 16.1 8.8 1680
Rye flour Min. 8 — 11.9 4.9 .2 77.6 .4 .6 1615
Max. 8 — 13.6 8.8 1.3 80.2 .5 .9 1650
Avge. 8 — 12.9 6.8 .9 78.7 .4 .7 1630
Rye meal 1 — 11.4 13.6 2.0 71.5 1.8 1.5 1665
Wheat flour, California fine Min. 3 — 12.4 7.2 1.2 73.9 — .4 1590
Max. 3 — 15.6 8.8 1.6 77.8 — .5 1660
Avge. 3 — 13.8 7.9 1.4 76.4 — .5 1625
Wheat flour, entire wheat Min. 9 — 6.4 12.2 1.5 69.5 .5 .6 1635
Max. 9 — 13.1 14.6 2.1 77.0 1.2 1.5 1760
Avge. 9 — 11.4 13.8 1.9 71.9 .9 1.0 1675
Wheat flour, gluten Min. 5 — 10.5 12.8 1.1 69.6 — .5 1635
Max. 5 — 13.0 15.0 2.4 72.8 .6 1.3 1690
Avge. 5 — 12.0 14.2 1.8 71.1 .6 .9 1685
Wheat flour, Graham Min. 13 — 9.9 8.5 1.5 66.0 1.8 1.0 1615
Max. 13 — 13.7 17.7 3.6 75.8 2.0 2.7 1710
Avge. 13 — 11.3 13.3 2.2 71.4 1.9 1.8 1670
Wheat flour, prepared (self-raising) Min. 29 — 8.0 8.0 .6 67.4 .4 1.5 1550
Max. 29 — 13.0 13.3 2.2 78.6 .5 7.1 1730
Avge. 29 — 10.8 10.2 1.2 73.0 .4 4.8 1600
A Number of analyses F Fat
B Refuse G Total carbohydrates
C Water H Ash
D Protein N=6.25 J Fuel value per pound
E Protein by difference
Food Materials. A B C D E F G H J
VEGETABLES.
Beans, dried, as purchased Min. 11 — 9.6 19.9 1.4 57.2 3.2 2.7 1540
Max. 11 — 15.5 26.6 3.1 63.5 7.2 4.4 1690
Avge. 11 — 12.6 22.5 1.8 59.6 4.4 3.5 1605
Beans, frijoles (N. Mexico), as purchased. Min. 4 — 6.3 20.9 1.0 60.7 — 4.0 1625
Max. 4 — 9.9 24.4 1.5 66.9 — 4.4 1695
Avge. 4 — 7.5 21.9 1.3 65.1 — 4.2 1675
Beans, Lima, dried, as purchased Min. 4 — 8.3 12.8 .6 61.6 — 3.6 1600
Max. 4 — 12.2 24.5 1.9 70.1 — 4.7 1645
Avge. 4 — 10.4 18.1 1.5 65.9 — 4.1 1625
Lentils, dried, as purchased Min. 3 — 6.4 24.5 .7 58.6 — 3.2 1595
Max. 3 — 10.7 26.6 1.5 59.8 — 8.6 1635
Avge. 3 — 8.4 25.7 1.0 59.2 — 5.7 1620
Peas, dried, as purchased Min. 8 — 6.9 20.4 .8 58.0 1.2 2.2 1570
Max. 8 — 15.0 28.0 1.3 67.4 7.9 4.3 1670
Avge. 8 — 9.5 24.6 1.0 62.0 4.5 2.9 1655
Cowpeas, dried, as purchased Min. 13 — 10.0 19.3 1.1 53.1 3.4 2.9 1450
Max. 13 — 20.9 23.0 1.6 65.4 5.0 3.8 1650
Avge. 13 — 13.0 21.4 1.4 60.8 4.1 3.4 1590
Potatoes, raw or fresh: Edible portion. Min. 136 — 67.8 1.1 — 13.5 0.2 0.5 285
Max. 136 — 84.0 3.0 0.2 27.4 .9 1.9 570
Avge. 136 — 78.3 2.2 .1 18.4 .4 1.0 385
As purchased — 20.0 62.6 1.8 .1 14.7 — .8 310
Potatoes, evaporated, as purchased Min. 3 — 4.8 7.3 .4 79.5 — 2.7 1640
Max. 3 — 8.7 9.5 .4 82.2 — 3.6 1725
Avge. 3 — 7.1 8.5 .4 80.9 — 3.1 1680
Potatoes, cooked, boiled, as purchased. Min. 11 — 69.7 1.8 .0 16.1 — .7 340
Max. 11 — 81.0 3.1 .4 26.5 — 1.4 545
Avge. 11 — 75.5 2.5 .1 20.9 .6 1.0 440
FRUITS, BERRIES, ETC., FRESH.
Apples: Edible portion Min. 29 — 77.3 .1 .1 8.8 0.9 .2 175
Max. 29 — 90.9 .8 1.4 21.3 1.4 .6 420
Avge. 29 — 84.6 .4 .5 14.2 1.2 .3 290
As purchased — 25.0 63.3 .3 .3 10.8 — .3 220
Apricots: Edible portion, average 11 — 85.0 1.1 — 13.4 — .5 270
As purchased — 6.0 79.9 1.0 — 12.6 — .5 255
Bananas, yellow; Edible portion Min. 6 — 66.3 1.0 .0 16.3 — .5 330
Max. 6 — 81.6 1.6 1.4 29.8 — 1.1 640
Avge. 6 — 75.3 1.3 .6 22.0 1.0 .8 460
As purchased — 35.0 48.9 .8 .4 14.3 — .6 300
Blackberries, as purchased Min. 9 — 78.4 .9 .5 7.5 — .4 245
Max. 9 — 88.9 1.5 2.9 16.7 — .9 455
Avge. 9 — 86.3 1.3 1.0 10.9 2.5 .5 270
Cherries: Edible portion, Average. Min. 16 — 76.9 .7 .8 11.4 — .5 820
Max. 16 — 86.1 1.1 .8 20.6 — 1.0 430
Avge. 16 — 80.9 1.0 .8 16.7 .2 .6 365
As purchased — 5.0 76.8 .9 .8 15.9 — .6 345
Cranberries, as purchased Min. 3 — 87.6 .4 .4 9.3 1.2 .2 200
Max. 3 — 89.5 .5 .9 10.9 1.7 .2 245
Avge. 3 — 88.9 .4 .6 9.9 1.5 .2 215
Currants, as purchased 1 — 85.0 1.5 — 12.8 — .7 265
Figs, fresh, as purchased, average 28 — 79.1 1.5 — 18.8 — .6 380
Grapes: Edible portion, average 5 — 77.4 1.3 1.6 19.2 4.3 .5 450
As purchased — 25.0 58.0 1.0 1.2 14.4 — .4 335
Huckleberries: Edible ptn. 1 — 81.9 .6 .6 16.6 — .3 345
Blueberries, as purchased Min. 3 — 84.9 0.4 0.4 12.2 — 0.2 260
Max. 3 — 86.4 .8 .9 13.8 — .5 280
Avge. 3 — 85.6 .6 .6 12.8 — .4 275
Cherries, as purchased 1 — 77.2 1.1 .1 21.1 — .5 415
Cherry jelly: 1st quality, as purchased 1 — 21.0 1.1 — 77.2 — .7 1455
2nd quality, as purchased 1 — 38.4 1.2 — 59.8 — .6 1135
Figs, stewed, as purchased 1 — 56.5 1.2 .3 40.9 — 1.1 785
Grape butter, as purchased 1 — 36.7 1.2 .1 58.5 — 3.5 1115
Marmalade (orange peel), as purchased 1 — 14.5 .6 .1 84.5 — .3 1585
Peaches, as purchased Min. 3 — 81.4 .5 — 5.3 — .3 115
Max. 3 — 93.7 .9 .2 17.3 — .4 340
Avge. 3 — 88.1 .7 .1 10.8 — .3 220
Pears, as purchased Min. 4 — 79.6 — .1 15.6 — .2 300
Max. 4 — 83.6 .5 .9 19.5 — .3 400
Avge. 4 — 81.1 .3 .3 18.0 — .3 355
A Number of analyses F Fat
B Refuse G Total carbohydrates
C Water H Ash
D Protein N=6.25 J Fuel value per pound
E Protein by difference
Food Materials. A B C D E F G H J
Pineapples, as purchased 1 — 61.8 .4 .7 36.4 — .7 715
Prune sauce, as purchased 1 — 76.6 .5 .1 22.3 — .5 480
Strawberries, stewed, as purchased 1 — 74.8 .7 — 24.0 — .5 460
Tomato preserves, as purchased. 1 — 40.9 .7 .1 57.6 — .7 1090
NUTS.
Almonds: Min. 11 — 2.0 16.6 48.9 12.8 1.6 1.6 2870
Edible portion Max. 11 — 5.3 25.3 60.0 21.4 2.5 2.5 3145
Avge. 11 — 4.8 21.0 54.9 17.3 2.0 2.0 3030
As purchased — 45.0 2.7 11.5 30.2 9.5 — 1.1 1660
Beechnuts: Edible portion 1 — 4.0 21.9 57.4 13.2 — 3.5 3075
As purchased 1 40.8 2.3 13.0 34.0 7.8 — 2.1 1820
“Biotes” (acorns): Edible portion 1 — 4.1 8.1 37.4 48.0 — 2.4 2620
As purchased 1 35.6 2.6 5.2 24.1 30.9 — 1.6 1690
Brazil nuts: Edible portion 1 — 5.3 17.0 66.8 7.0 — 3.9 3265
As purchased 1 49.6 2.6 8.6 33.7 3.5 — 2.0 1655
Butternuts: Edible portion 1 — 4.4 27.9 61.2 3.5 — 2.9 3165
As purchased 1 86.4 .6 3.8 8.3 .5 — .4 430
Chestnuts, fresh: Edible portion Min. 9 — 29.2 4.1 2.0 36.9 1.4 .7 895
Max. 9 — 53.8 8.0 10.8 54.0 2.5 1.8 1480
Avge. 9 — 45.0 6.2 5.4 42.1 1.8 1.3 1125
As purchased 9 16.0 37.8 5.2 4.5 35.4 — 1.1 945
Chestnuts, dried: Edible portion Min. 8 — 4.8 8.2 3.9 65.7 2.4 1.5 1815
Max. 8 — 6.6 13.5 15.3 80.3 3.0 2.9 2085
Avge. 8 — 5.9 10.7 7.0 74.2 2.7 2.2 1875
As purchased 8 24.0 4.5 8.1 5.3 56.4 — 1.7 1425
Cocoanuts: Edible portion 1 — 14.1 5.7 50.6 27.9 — 1.7 2760
As purchased 1 48.8 7.2 2.9 25.9 14.3 — .9 1413
Cocoanut without milk, as purchased 1 37.3 8.9 3.6 31.7 17.5 — 1.0 1730
Cocoanut milk as purchased 1 — 92.7 .4 1.5 4.6 — .8 155
Cocoanut, prepared, as purchased Min. 2 — 2.8 6.0 51.0 24.1 — 1.2 2990
Max. 2 — 4.3 6.5 63.7 39.0 — 1.4 3260
Avge. 2 — 3.5 6.3 57.4 31.5 — 1.3 3125
Filberts: Edible portion 1 — 3.7 15.6 65.3 13.0 — 2.4 3290
As purchased 1 52.1 1.8 7.5 31.3 6.2 — 1.1 1575
Hickory nuts: Edible portion 1 — 3.7 15.4 67.4 11.4 — 2.1 3345
As purchased 1 62.2 1.4 5.8 25.5 4.3 — .8 1265
Lichi nuts: Edible portion 1 — 17.9 2.9 .2 77.5 — 1.5 1505
As purchased 1 41.6 10.5 1.7 .1 45.2 — .9 875
Peanuts: Edible portion Min. 4 — 4.9 19.5 32.3 15.3 2.0 1.9 2415
Max. 4 — 13.2 29.1 48.8 40.4 3.0 2.4 2885
Avge. 4 — 9.2 25.8 38.6 24.4 2.5 2.0 2560
As purchased — 24.5 6.9 19.5 29.1 18.5 — 1.5 1935
Peanut butter, as purchased 2 — 2.1 29.3 46.5 17.1 — 6.0 2825
Pecans, polished: Edible portion 1 — 3.0 11.0 71.2 13.3 — 1.5 3455
As purchased 1 53.2 1.4 5.2 33.3 6.2 — .7 1620
Pecans, unpolished: Edible portion 1 — 2.7 9.6 70.5 15.3 — 1.9 3435
As purchased 1 46.3 1.5 5.1 37.9 8.2 — 1.0 1846
Pine nuts: Pignolias, edible portion 1 — 6.4 33.9 49.4 6.9 — 3.4 2845
Pinjones: Edible portion 1 — 3.8 6.5 60.7 26.2 — 2.8 3170
As purchased 1 41.7 2.2 3.8 35.4 15.3 — 1.6 1850
Piñon: Edible portion 1 — 3.4 14.6 61.9 17.3 — 2.8 3205
As purchased 1 40.6 2.0 8.7 36.8 10.2 — 1.7 1905
Sabine pine nut: Edible portion 1 — 5.1 28.1 53.7 8.4 — 4.7 2945
As purchased 1 77.0 1.2 6.5 12.3 1.9 — 1.1 675
Pistachios: 1st quality, shelled, edible portion 1 — 4.2 22.3 54.0 16.3 — 3.2 2995
2nd quality, shelled, edible ptn. 1 — 4.3 22.8 54.9 14.9 — 3.0 3020
Walnuts, California: Edible portion — 2.5 18.4 64.4 13.0 1.4 1.7 3300
As purchased 1 73.1 .7 4.9 17.3 3.5 — .5 885
Walnuts, California, black: Edible potion Min. 2 — 2.5 24.9 54.7 7.4 1.6 1.8 3070
Max. 2 — 2.5 30.3 57.8 16.1 1.8 2.0 3140
Avge. 2 — 2.5 27.6 56.3 11.7 1.7 1.9 3105
As purchased — 74.1 .6 7.2 14.6 3.0 — .5 805
Walnuts, California, soft shell: Edible portion Min. 4 — 2.5 14.3 60.0 14.5 1.4 1.2 3195
Max. 4 — 2.5 20.4 67.0 19.1 3.2 1.6 3370
Avge. 4 — 2.5 16.6 63.4 16.1 2.6 1.4 3285
As purchased — 58.1 1.0 6.9 26.6 6.8 — .6 1375
“Malted nuts,” as purchased 1 — 2.6 23.7 27.6 43.9 — 2.2 2240
A Number of analyses F Fat
B Refuse G Total carbohydrates
C Water H Ash
D Protein N=6.25 J Fuel value per pound
E Protein by difference
Food Materials. A B C D E F G H J
MISCELLANEOUS.
Chocolate, as purchased Min. 2 — 1.5 12.5 47.1 26.8 — 1.1 2720
Max. 2 — 10.3 13.4 50.2 33.8 — 3.3 2995
Avge. 2 — 5.9 12.9 48.7 30.3 — 2.2 2860
Cocoa, as purchased Min. 3 — 3.2 20.6 27.1 35.3 — 5.4 2235
Max. 3 — 5.4 22.7 31.5 40.6 — 8.9 2370
Avge. 3 — 4.6 21.6 28.9 37.7 — 7.2 2320
Cereal coffee infusion (1 part boiled in 20 parts water) 5 — 98.2 0.2 — 1.4 — 0.2 30
Yeast, compressed, as purchased 1 — 65.1 11.7 .4 21.0 — 1.8 625
UNCLASSIFIED FOOD MATERIALS.
ANIMAL AND VEGETABLE.
Soups, home-made.
Beef soup, as purchased Min. 2 — 92.3 2.7 — 0.3 — 1.1 110
Max. 2 — 93.5 6.2 — .5 2.2 1.2 130
Avge. 2 — 92.9 4.4 — .4 1.1 1.2 120
Bean soup, as purchased 1 — 84.3 3.2 — 1.4 9.4 1.7 295
Chicken soup, as purchased 1 — 84.3 10.5 — .8 2.4 2.0 275
Clam chowder, as purchased Min. 2 — 81.6 .7 — .5 2.5 .6 80
Max. 2 — 95.7 2.9 — 1.1 11.0 3.4 305
Avge. 2 — 88.7 1.8 — .8 6.7 2.0 195
Meat stew, as purchased Min. 5 — 82.6 3.7 — 2.0 4.3 1.0 255
Max. 5 — 87.6 5.6 — 6.4 7.9 1.3 445
Avge. 5 — 84.5 4.6 — 4.3 5.5 1.1 370