Food Materials (as purchased).

Refuse.

Water.

Protein.

Fat.

Carbohydrates.

Ash.

Fuel

Value per

Lb.

Animal, Food.

Per Ct.

Per Ct.

Per Ct.

Per Ct.

Per Ct.

Per Ct.

Calories.

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

Miscellaneous:

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.