Parts in 100 (approximate). Wheat Flour - 12 water, 12 gluten, 75 starch, 1 fat. Cornmeal - 12 water, 9 protein, 75 starch, 2 fat. Beans and Peas, dry - 13 water, 24 legumen, 60 starch, 2 fat. Potato, white - 78 water, 2 protein, 18 starch, trace of fat. Parsnips, Carrots, Turnips - 85 water, 1 proteid substance, 9 - 12 starch and sugar, 1/2 fat. Banana - 75 water, 1 protein, 22 sugar and starch, 1/2 fat. Loin of Beef (avg.) - 60 water, 18 protein, 20 fat. Eggs - .74 water, 13 albumen, 10 fat. Egg, white - 86 water, 12 albumen, no fat. Egg, yolk - 50 water, 16 albumen, 33 fat. Milk - 87 water, 3 casein, 5 sugar, 4 fat. Cheese - 33 water 26 casein, 33 fat. Nuts - 3 water, 20 protein, 15 starch, 55 fat. Butter - 12 water, 1 protein, 85 fat. Lard, Olive Oil - 100 fat.

All the above foods except refined fats, sugar and starch, contain from 1/2 per cent to 1 per cent of mineral matter (salts), apparent when the foods are burned as ash. Butter and cheese have 2 per cent or 3 per cent of common salt added.

Protein foods are eggs, meats, fish, cheese.

Starchy foods are the grains - wheat, rice, rye, oats, corn, etc., beans, peas, potatoes, chestnut.

Fats are prominent in fat meats, nuts, cream, butter, lard, vegetable oils.

Cellulose or woody fiber is found in vegetables, unscreened flours and meals, and in fruits, especially when unripe.