This section is from the book "Scientific American Reference Book. A Manual for the Office, Household and Shop", by Albert A. Hopkins, A. Russell Bond. Also available from Amazon: Scientific American Reference Book.
Food Materials (as purchased). | Protein. | Fat. | Carbohydrates. | Ash. | Value per Lb. | ||
Animal, Food. | Per Ct. | Per Ct. | Per Ct. | Per Ct. | Per Ct. | Per Ct. | |
Beef, fresh: | |||||||
Chuck, including shoulder | 17.3 | 54.0 | 15.8 | 12.5 | 0.7 | 820 | |
Chuck ribs | 19.1 | 53.8 | 15.3 | 11.1 | .8 | 755 | |
Flank | 5.5 | 56.1 | 18.6 | 19.9 | .8 | 1,185 | |
Loin | 13.3 | 52.9 | 16.4 | 16.9 | .9 | 1,020 | |
Porterhouse steak. | 12.7 | 52.4 | 19.1 | 17.9 | .8 | 1,110 | |
Sirloin steak. | 12.8 | 54.0 | 16.5 | 16.1 | .9 | 985 | |
Neck | 31.2 | 45.3 | 14.2 | 9.2 | .7 | 650 | |
Ribs | 20.1 | 45.3 | 14.4 | 20.0 | .7 | 1,110 | |
Rib rolls. | 64.8 | 19.4 | 15.5 | .9 | 1,015 | ||
Round. | 8.5 | 62.5 | 19.2 | 9.2 | 1.0 | 745 | |
Rump | 19.0 | 46.9 | 15.2 | 18.6 | .8 | 1,065 | |
Shank, fore | 38.3 | 43.2 | 13.2 | 5.2 | .6 | 465 | |
Shoulder and clod. | 17.4 | 57.0 | 16.5 | 8.4 | .9 | 660 | |
Fore quarter. | 20.6 | 49.5 | 14.4 | 15.1 | .7 | 905 | |
Hind quarter | 16.3 | 52.0 | 16.1 | 15.4 | .8 | 950 | |
Beef, corned, canned, pickled, and dried: | |||||||
Corned beef. | 8.4 | 49.2 | 14.3 | 23.8 | 4.6 | 1,271 | |
Tongue, pickled. | 6.0 | 58.9 | 11.9 | 19.2 | 4.3 | 1,030 | |
Dried, salted, and smoked | 4.7 | 53.7 | 26.4 | 6.9 | 8.9 | 780 | |
Canned boiled beef | 51.8 | 25.5 | 22.5 | 1.3 | 1,425 | ||
Canned corned beef. | 51.8 | 26.3 | 18.7 | 4.0 | 1,280 | ||
Veal: | |||||||
Breast. | 23.3 | 52.5 | 15.7 | 8.2 | .8 | 635 | |
Leg | 11.7 | 63.4 | 18.3 | 5.8 | 1.0 | 585 | |
Leg cutlets | 3.4 | 68.3 | 20.1 | 7.5 | 1.0 | 690 | |
Fore quarter. | 24.5 | 54.2 | 15.1 | 6.0 | .7 | 535 | |
Hind quarter | 20.7 | 56.2 | 16.2 | 6.6 | .8 | 580 | |
Mutton: | |||||||
Flank | 9.9 | 39.0 | 13.8 | 36.9 | .6 | 1,815 | |
Leg, hind | 17.7 | 51.9 | 15.4 | 14.5 | .8 | 900 | |
Shoulder | 22.1 | 46.8 | 13.7 | 17.1 | .7 | 975 | |
Fore quarter. | 21.2 | 41.6 | 12.3 | 24.5 | .7 | 1,265 | |
Hind quarter, without tallow. | 19.3 | 43.3 | 13.0 | 24.0 | .7 | 1,255 | |
Lamb: | |||||||
Breast | 19.1 | 45.5 | 15.4 | 19.1 | .8 | 1,090 | |
Leg, hind | 13.8 | 50.3 | 16.0 | 19.7 | .9 | 1,130 | |
Pork, fresh: | |||||||
Flank | 18.0 | 48.5 | 15.1 | 18.6 | .7 | 1,065 | |
Ham | 10.3 | 45.1 | 14.3 | 29.7 | .8 | 1,520 | |
Loin chops | 19.3 | 40.8 | 13.2 | 26.0 | .8 | 1,340 | |
Shoulder | 12.4 | 44.9 | 12.0 | 29.8 | .7 | 1,480 | |
Tenderloin. | 66.5 | 18.9 | 13.0 | 1.0 | 900 | ||
Pork, salted, cured, and pickled: | |||||||
Ham, smoked. | 12.2 | 35.8 | 14.5 | 33.2 | 4.2 | 1,670 | |
Shoulder, smoked. | 18.9 | 30.7 | 12.6 | 33.0 | 5.0 | 1,625 | |
Salt pork | 7.9 | 1.9 | 86.2 | 3.9 | 3,670 | ||
Bacon, smoked | 8.7 | 18.4 | 9.5 | 59.4 | 4.5 | 2,685 | |
Sausage: | |||||||
Bologna. | 3.3 | 55.2 | 18.2 | 19.7 | 3.8 | 1,170 | |
Farmer | 3.9 | 22.2 | 27.9 | 40.4 | 7.3 | 2,225 | |
Frankfort. | 57.2 | 19.6 | 18.6 | 1.1 | 3.4 | 1,170 | |
Soups: | |||||||
Celery, cream of. | 88.6 | 2.1 | 2.8 | 5.0 | 1.5 | 250 | |
Beef | 92.9 | 4.4 | .4 | 1.1 | 1.2 | 120 | |
Meat stew. | 84.5 | 4.6 | 4.3 | 5.5 | 1.1 | 370 | |
Tomato | 90.0 | 1.8 | 1.1 | 5.6 | 1.5 | 185 | |
Poultry: | |||||||
Chicken, broilers | 41.6 | 43.7 | 12.8 | 1.4 | .7 | 295 | |
Fowls | 25.9 | 47.1 | 13.7 | 12.3 | .7 | 775 | |
Goose | 17.6 | 38.5 | 13.4 | 29.8 | .7 | 1,505 | |
Turkey | 22.7 | 42.4 | 16.1 | 18.4 | .8 | 1,075 | |
Fish: | |||||||
Cod, dressed. | 29.9 | 58.5 | 11.1 | .2 | .8 | 215 | |
Halibut, steaks or sections. | 17.7 | 61.9 | 15.3 | 4.4 | .9 | 470 | |
Mackerel, whole. | 44.7 | 40.4 | 10.2 | 4.2 | .7 | 365 | |
Perch, yellow, dressed. | 35.1 | 50.7 | 12.8 | .7 | .9 | 265 | |
Shad, whole. | 50.1 | 35.2 | 9.4 | 4.8 | .7 | 380 | |
Shad, roe | 71.2 | 20.9 | 3.8 | 2.6 | 1.5 | 600 | |
Fish, salt: Cod | 24.9 | 40.2 | 19.0 | .4 | 18.5 | 315 |
Food Materials (as purchased). | Refuse. | Water. | Protein. | Fat. | Carbohydrates. | Ash. | Fuel Value per Lb. |
Fish, canned: | Per Ct. | Per Ct. | Per Ct. | Per Ct. | Per Ct. | Per Ct. | Calories. |
Salmon. | 14.2 | 56.8 | 19.5 | 7.5 | 2.0 | 680 | |
Sardines. | 1 5.0 | 53.6 | 23.7 | 12.1 | 5.3 | 950 | |
Shellfish | |||||||
Oysters, "solids" | 88.3 | 6.0 | 1.3 | 3.3 | 1.1 | 230 | |
Clams. | 80.8 | 10.6 | 1.1 | 5.2 | 2.3 | 340 | |
Crabs | 52.4 | 36.7 | 7.9 | .9 | .6 | 1.5 | 195 |
Lobsters. | 61.7 | 30.7 | 5.9 | .7 | .2 | .8 | 140 |
Eggs: Hens' eggs. | 2 11.2 | 65.5 | 11.9 | 9.3 | .9 | 635 | |
Dairy products, etc | |||||||
Butter | 11.0 | 1.0 | 85.0 | 3.0 | 3,605 | ||
Whole milk | 87.0 | 3.3 | 4.0 | 5.0 | .7 | 325 | |
Skim milk. | 90.5 | 3.4 | .3 | 5.1 | .7 | 170 | |
Buttermilk | 91.0 | 3.0 | .5 | 4.8 | .7 | 165 | |
Condensed milk | 26.9 | 8.8 | 8.3 | 54.1 | 1.9 | 1,520 | |
Cream | 74.0 | 2.5 | 18.5 | 4.5 | .5 | 910 | |
Cheese, Cheddar | 27.4 | 27.7 | 36.8 | 4.1 | 4.0 | 2,145 | |
Cheese, full cream | 34.2 | 25.9 | 33.7 | 2.4 | 3.8 | 1,950 | |
Vegetable Food. | |||||||
Flour, meal, etc.: | |||||||
Entire-wheat flour. | 11.4 | 13.8 | 1.9 | 71.9 | 1.0 | 1,675 | |
Graham flour | 11.3 | 13.3 | 2.2 | 71.4 | 1.8 | 1,670 | |
Wheat flour, patent roller process - | |||||||
High-grade and medium. | 12.0 | 11.4 | 1.0 | 75.1 | .5 | 1,650 | |
Low grade. | 12.0 | 14.0 | 1.9 | 71.2 | .9 | 1,665 | |
Macaroni | 78.4 | 3.0 | 1.5 | 15.8 | 1.3 | 415 | |
Crushed wheat. | 10.1 | 11.1 | 1.7 | 75.5 | 1.6 | 1,685 | |
Buckwheat flour. | 13.6 | 6.4 | 1.2 | 77.9 | .9 | 1,620 | |
Corn meal. | 12.5 | 9.2 | 1.9 | 75.4 | 1.0 | 1,655 | |
Oatmeal. | 7.3 | 16.1 | 7.2 | 67.5 | 1.9 | 1,860 | |
Rice | 12.3 | 8.0 | .3 | 79.0 | .4 | 1,630 | |
Tapioca | 11.4 | .4 | .1 | 88.0 | .1 | 1,650 | |
Starch | 90.0 | 1,675 | |||||
Bread, pastry, etc.: | |||||||
White bread. | 35.3 | 9.2 | 1.3 | 53.1 | 1.1 | 1,215 | |
Brown bread | 43.6 | 5.4 | 1.8 | 47.1 | 2.1 | 1,050 | |
Graham bread. | 35.7 | 8.9 | 1.8 | 52.1 | 1.5 | 1,210 | |
Whole-wheat bread | 38.4 | 9.7 | .9 | 49.7 | 1.3 | 1,140 | |
Rye bread. | 35.7 | 9.0 | .6 | 53.2 | 1.5 | 1,180 | |
Cake. | 19.9 | 6.3 | 9.0 | 63.3 | 1.5 | 1,675 | |
Cream crackers. | 6.8 | 9.7 | 12.1 | 69.7 | 1.7 | 1,990 | |
Oyster crackers. | 4.8 | 11.3 | 10.5 | 70.5 | 2.9 | 1,965 | |
Soda crackers | 5.9 | 9.8 | 9.1 | 73.1 | 2.1 | 1,925 | |
Sugars, etc.: | |||||||
Molasses | 25.1 | 2.4 | 69.3 | 3.2 | 1.290 | ||
Candy | 96.0 | 1,785 | |||||
Honey 3. | 18.2 | .4 | 81.2 | .2 | 1,520 | ||
Sugar, granulated. | 100.0 | 1,800 | |||||
Maple sirup | 71.4 | 1,330 | |||||
Vegetables :4 | |||||||
Beans, dried. | 12.6 | 22.5 | 1.8 | 59.6 | 3.5 | 1,605 | |
Beans, Lima, shelled. | 68.5 | 7.1 | .7 | 22.0 | 1.7 | 570 | |
Beans, string | 7.0 | 83.0 | 2.1 | .3 | 6.9 | .7 | 180 |
Beets | 20.0 | 70.0 | 1.3 | .1 | 7.7 | .9 | 170 |
Cabbage | 15.0 | 77.7 | 1.4 | .2 | 4.8 | .9 | 125 |
Celery | 20.0 | 75.6 | .9 | .1 | 2.6 | .8 | 70 |
Corn, green (sweet), edible portion. | 75.4 | 3.1 | 1.1 | 19.7 | .7 | 470 | |
Cucumbers. | 15.0 | 81.1 | .7 | .2 | 2.6 | .4 | 70 |
Lettuce | 15.0 | 80.5 | 1.0 | .2 | 2.5 | 8 | 75 |
Mushrooms | 88.1 | 3.5 | .4 | 6.8 | 1.2 | 210 | |
Onions. | 10.0 | 78.9 | 1.4 | .3 | 8.9 | .5 | 205 |
Parsnips | 20.0 | 66.4 | 1.3 | .4 | 10.8 | 1.1 | 240 |
Peas (Pisum sativum), dried. | 9.5 | 24.6 | 1.0 | 62.0 | 2.9 | 1,655 |
1 Refuse, oil. 2 Refuse, shell.
3 Contained on an average cane sugar 2.8 and reducing sugar 71.1 per cent. The reducing sugar was composed of about equal amounts of glucose (dextrose) and fruit sugar (levulose).
4 Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc. The amount varies with the method of preparing the vegetables, and cannot be accurately estimated. The figures given for refuse of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.
Food Materials (as purchased). | Refuse. | Water. | Protein. | Fat. | Carbohydrates. | Ash. | Fuel Value per Lb. |
Vegetables - (Continued): | Per Ct. | Per Ct. | Per Ct. | Per Ct. | Per Ct. | Per Ct. | Calories. |
Peas (Pisum sativum), shelled | 74.6 | 7.0 | 0.5 | 16.9 | 1.0 | 465 | |
Cowpeas, dried. | 13.0 | 21.4 | 1.4 | 60.8 | 3.4 | 1,590 | |
Potatoes | 20.0 | 62.6 | 1.8 | .1 | 14.7 | .8 | 310 |
Rhubarb | 40.0 | 56.6 | .4 | .4 | 2.2 | .4 | 65 |
Sweet potatoes. | 20.0 | 55.2 | 1.4 | .6 | 21.9 | .9 | 640 |
Spinach. | 92.3 | 2.1 | .3 | 3.2 | 2.1 | 110 | |
Squash | 50.0 | 44.2 | .7 | .2 | 4.5 | .4 | 105 |
Tomatoes. | 94.3 | .9 | .4 | 3.9 | .5 | 105 | |
Turnips. | 30.0 | 62.7 | .9 | .1 | 5.7 | .6 | 125 |
Vegetables, canned: | |||||||
Peas (Pisum sativum), green | 85.3 | 3.6 | .2 | 9.8 | 1.1 | 255 | |
Corn, green. | 76.1 | 2.8 | 1.2 | 19.0 | .9 | 455 | |
Tomatoes. | 94.0 | 1.2 | .2 | 4.0 | .6 | 105 | |
Fruits, berries, etc., fresh:1 | |||||||
Apples. | 25.0 | 63.3 | .3 | .3 | 10.8 | .3 | 220 |
Bananas | 35.0 | 48.9 | .8 | .4 | 14.3 | .6 | 300 |
Grapes. | 25.0 | 58.0 | 1.0 | 1.2 | 14.4 | .4 | 335 |
Lemons. | 30.0 | 62.5 | .7 | .5 | 5.9 | .4 | 145 |
Muskmelons | 50.0 | 44.8 | .3 | 4.6 | .3 | 90 | |
Oranges. | 27.0 | 63.4 | .6 | .1 | 8.5 | .4 | 170 |
Pears. | 10.0 | 76.0 | .5 | .4 | 12.7 | .4 | 260 |
Persimmons, edible portion | 66.1 | .8 | .7 | 31.5 | .9 | 630 | |
Raspberries. | 85.8 | 1.0 | 12.6 | .6 | 255 | ||
Strawberries | 5.0 | 85.9 | .9 | .6 | 7.0 | .6 | 175 |
Watermelons. | 59.4 | 37.5 | .2 | .1 | 2.7 | .1 | 60 |
Fruits, dried: | |||||||
Apples. | 28.1 | 1.6 | 2.2 | 66.1 | 2.0 | 1,350 | |
Apricots. | 81.4 | .9 | 17.3 | .4 | 340 | ||
Dates | 10.0 | 13.8 | 1.9 | 2.5 | 70.6 | 1.2 | 1,450 |
Figs | 18.8 | 4.3 | .3 | 74.2 | 2.4 | 1,475 | |
Nuts: | |||||||
Almonds | 45.0 | 2.7 | 11.5 | 30.2 | 9.5 | 1.1 | 1,660 |
Beechnuts | 40.8 | 2.3 | 13.0 | 34.0 | 7.8 | 2.1 | 1,820 |
Brazil nuts | 49.6 | 2.6 | 8.6 | 33.7 | 3.5 | 2.0 | 1,655 |
Butternuts | 86.4 | .6 | 3.8 | 8.3 | .5 | .4 | 430 |
Chestnuts, fresh | 16.0 | 37.8 | 5.2 | 4.5 | 35.4 | 1.1 | 945 |
Chestnuts, dried | 24.0 | 4.5 | 8.1 | 5.3 | 56.4 | 1.7 | 1,425 |
Cocoanuts. | 2 48.8 | 7.2 | 2.9 | 25.9 | 14.3 | .9 | 1,413 |
Cocoanut, prepared | 3.5 | 6.3 | 57.4 | 31.5 | 1.3 | 3,125 | |
Filberts | 52.1 | 1.8 | 7.5 | 31.3 | 6.2 | 1.1 | 1,575 |
Hickory nuts. | 62.2 | 1.4 | 5.8 | 25.5 | 4.3 | .8 | 1,265 |
Pecans, polished | 53.2 | 1.4 | 5.2 | 33.3 | 6.2 | .7 | 1,620 |
Peanuts. | 24.5 | 6.9 | 19.5 | 29.1 | 18.5 | 1.5 | 1,935 |
Pinon (Pinus edulis). | 40.6 | 2.0 | 8.7 | 36.8 | 10.2 | 1.7 | 1,905 |
Walnuts, California, black. | 74.1 | .6 | 7.2 | 14.6 | 3.0 | .5 | 805 |
Walnuts, California, soft-shell | 58.1 | 1.0 | 6.9 | 26.6 | 6.8 | .6 | 1,375 |
Raisins | 10.0 | 13.1 | 2.3 | 3.0 | 68.5 | 3.1 | 1,455 |
Chocolate. | 5.9 | 12.9 | 48.7 | 30.3 | 2.2 | 2,860 | |
Cocoa, powdered | 4.6 | 21.6 | 28.9 | 37.7 | 7.2 | 2,320 | |
Cereal coffee, infusion (1 part boiled in 20 parts water)3 | 98.2 | .2 | 1.4 | .2 | 30 |
1 Fruits contain a certain proportion of inedible materials, as skin, seeds, etc., which are properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected.
2 Milk and shell.
3 The average of five analyses of cereal coffee grain is: Water 6.2, protein 13.3, fat 3.4, carbohydrates 72.6, and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion. The average in the table represents the available nutrients in the beverage Infusions of genuine coffee and of tea like the above contain practically no nutrients.
 
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