Nutriment Of Foods
Description
This section is from the book "Hill's Manual Of Social And Business Forms: A Guide To Correct Writing", by Thos. E. Hill. Also available from Amazon: Hill's Manual Of Social And Business Forms: The How-To-Do-Everything Book Of Victorian America.
Nutriment Of Foods
Kinds of Food. | Per Ct. of Nutriment. | Time of Digestion | |
hr. | m. | ||
Bread, baked...... | 60.. | 3 | 15 |
Rice, boiled........ | 38.. | 1 | 00 |
Beans, boiled...... | 37.. | 2 | 30 |
Mutton, roaste. | 30.. | 3 | 15 |
Poultry. " | 27.. | 4 | 00 |
Beef, " | 26.. | 4 | 00 |
Veal, " | 25.. | 4 | 00 |
Pork, " | 24.. | 5 | 15 |
Venison, boiled... | 22.. | 1 | 45 |
Fish, " | 20.. | 2 | 00 |
Potatoes, " | 13.. | 3 | 30 |
Apples, Raw...... | 10.. | 1 | 30 |
Cabbage, boiled.... | 7... | 4 | 30 |
Turnips, " | 4.. | 3 | 30 |
Cucumber........ | 2.. | .. | ... |
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