Percentage Of Nutrition Of Food

Raw cucumbers, 2; raw melons, 3; boiled turnips, 4 1/2; milk, 7; cabbage, 7 1/2; currants, 10; whipped eggs, 13; beets, l4; apples, 16; peaches, 20; boiled codfish, 21; broiled venison, 22; potatoes, 22 1/2; fried veal, 24; roast pork, 24; roast poultry, 26; raw beef, 26; raw grapes, 27; raw plums, 29; broiled mutton, 30; oatmeal porridge, 75; rye bread, 79; boiled beans. 87; boiled rice, 88; barley bread, 88; wheat bread, 90; baked corn bread, 91; boiled barley, 92; butter, 93; boiled peas, 93; raw oils, 94.

Relative Value Of Food (Beef Par)

Oysters, 22; milk, 24; lobsters, 50; cream, 56; codfish, 68; eggs, 72; turbot, 84; mutton, 87; venison, 89; veal, 92; fowl, 94; herring, 100; beef, 100; duck, 104; salmon, 108; pork, 116; butter, 124; cheese, 155.

Percentage Of Carbon In Food

Cabbage, 3; beer, 4; carrots, 5; milk, 7; parsnips, 8; fish, 9; potatoes, 12; eggs, 16; beef, 27; bread, 27; cheese, 36; peas, 36; rice, 38; corn, 38; biscuit, 42; oatmeal, 42; sugar, 42; flour, 46; bacon, 54; cocoa, 69; butter, 79.

Foot-Tons Of Energy Per Ounce Of Food

Cabbage, 16; carrots, 20; milk, 24; ale, 30; potatoes, 38; porter, 42; beef, 55; egg, 57; ham, 65; bread, 83; egg (yolk), 127; sugar, 130; rice, 145; flour, 148; arrowroot, 151; oatmeal, 152; cheese, 168; butter, 281.

The Percentage Of Starch

In common grains is as follows, according to Prof. Yeomans: Rice flour, 84 to 85; Indian meal, 77 to 80; oatmeal, 70 to 80; wheat flour, 39 to 77; barley flour, 67 to 70; rye flour, 50 to 61; buckwheat, 52; peas and beans, 42 to 43; potatoes, (75 percent, water), 13 to 15.

The Degrees of Sugar In various fruits are: Peach, 1.6; raspberry, 4.0; strawberry, 5.7; currant, 6.1; gooseberry, 7.2; apple, 7.9; mulberry, 9.2; pear, 9.4; cherry, 10.8; grape, 14.9.