Food Materials (As Purchased)

Refuse

Water

Protein

Fat

Carbohydrates

Ash

Fuel

Value per lb.

Animal Food.

%

%

%

%

%

%

Calories

Beef, fresh:

Chuck ribs

16.3

52.6

15.5

15.0

0.8

910

Flank

10.2

54.0

17.0

19.0

.7

1,105

Loin

13.3

52.5

16.1

17.5

.9

1,025

Porterhouse steak

12.7

52.4

19.1

17.9

.8

1,100

Sirloin steak

12.8

54.0

16.5

16.1

.9

975

Neck

27.6

45.9

14.5

11.9

.7

1,165

Ribs

20.8

43.8

13.9

21.2

.7

1,135

Bib rolls

63.9

19.3

16.7

.9

1,055

Round

7.2

60.7

19.0

12.8

1.0

890

Rump

20.7

45.0

13.8

20.2

.7

1,090

Shank, fore.

36.9

42.9

12.8

7.3

.6

545

Shoulder and clod

16.4

56.8

16.4

9.8

.9

715

Fore quarter.

18.7

49.1

14.5

17.5

.7

995

Hind quarter

15.7

50.4

15.4

18.3

.7

1,045

Beef, corned, canned, pickled, and dried:

Corned beef-

8.4

49.2

14.3

23.8

4.6

1,245

Tongue, pickled.

6.0

58.9

11.9

19.2

4.3

1,010

Dried, salted, and smoked

4.7

53.7

26.4

6.9

8.9

790

Canned boiled beef

51.8

25.5

22.5

1.3

1.410

Canned corned beef-

51.8

26.3

18.7

4.0

1,270

Veal:

Breast

21.3

52.0

15.4

11.0

.8

745

Leg

14.2

60.1

15.5

7.9

.9

625

Leg cutlets

3.4

68.3

20.1

7.5

1.0

695

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

1,770

Leg, hind.

18.4

51.2

15.1

14.7

.8

890

Loin chops.

16.0

42.0

13.5

28.3

.7

1.415

Fore quarter..

21.2

41.6

12.3

24.5

.7

1,235

Hind quarter, without tallow.

17.2

45.4

13.8

23.2

.7

1,210

Lamb:

Breast

19.1

45.5

15.4

19.1

.8

1,075

Leg, hind.

17.4

52.9

15.9

13.6

.9

860

Pork, fresh:

Ham

10.7

48.0

13.5

25.9

.8

1.320

Loin chops

19.7

41.8

13.4

24.2

.8

1,245

Shoulder

12.4

44.9

12.0

29.8

.7

1,450

Tenderloin

66.5

18.9

13.0

1.0

895

Pork, salted, cured, and pickled:

Ham, smoked....................................

13.6

34.8

14.2

33.4

4.2

1,635

Shoulder, smoked.

18.2

36.8

13.0

26.6

5.5

1,335

Salt pork.

7.9

1.9

86.2

3.9

3.555

Bacon, smoked.

7.7

17.4

9.1

62.2

4.1

2,715

Sausage:

Bologna

3.3

55.2

18.2

19.7

3.8

1.155

Pork

39.8

13.0

44.2

1.1

2:2

2,075

Frankfort

57.2

19.6

18.6

1.1

3.4

1.155

Soups:

Celery, cream of.

88.6

2.1

2.8

5.0

1.5

235

Beef

92.9

4.4

.4

1.1

1.2

120

Meat stew.

84.5

4.6

4.3

5.5

1.1

365

Tomato

90.0

1.8

1.1

5.6

1.5

185

Food Materials (As Purchased)

Refuse

Water

Protein

Fat

Carbohydrates

Ash

Fuel Value per lb.

Animal Food - continued

%

%

%

%

%

%

Calories

Poultry:

Chicken, broilers.............................

41.6

43.7

12.8

1.4

.7

305

Fowls ..................................

25.9

47.1

13.7

12.3

______

.7

765

Goose ...........................

17.6

38.5

13.4

29.8

.7

1,475

Turkey .............................................

22.7

42.4

16.1

18.4

.8

1,060

Fish:

Cod. dressed ...................................

29.9

58.5

11.1

.2

.8

220

Halibut, steaks or sections...........

17.7

61.9

15.3

4.4

.9

475

Mackerel, whole...............

44.7

40.4

10.2

4.2

.7

370

Perch, yellow, dressed.....................

35.1

50.7

12.8

.7

.9

275

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, preserved:

Cod. salt...............

24.9

40.2

16.0

.4

18.5

325

Herring, smoked..............._..........._

44.4

19.2

20.5

8.8

7.4

755

Fish. canned:

Salmon ................

63.5

21.8

12.1

2.6

915

Sardines .................................

a5.0

53.6

23.7

12.1

5.3

950

Shellfish:

Oysters, "solids".........

88.3

6.0

1.3

3.3

1.1

225

Clams .................

80.8

10.6

1.1

5.2

2.3

340

Crabs ........................

52.4

36.7

7.9

.9

.6

1.5

200

Lobsters ............................................

61.7

30.7

5.9

.7

.2

.8

145

Eggs: Hens' eggs ...............

b11.2

65.5

13.1

9.3

0.9

635

Dairy products, etc.:

Butter .................

11.0

1.0

85.0

3.0

3,410

Whole milk .....................

87.0

3.3

4.0

5.0

.7

310

Skim milk .......................

90.5

3.4

.3

5.1

.7

165

Buttermilk .......................

91.0

3.0

.5

4.8

.7

160

Condensed milk ........................

26.9

8.8

8.3

54.1

1.9

1,430

Cream .......................

74.0

2.5

18.5

4.5

.5

865

Cheese, Cheddar ...................

27.4

27.7

36.8

4.1

4.0

2,075

Cheese, full cream ............................

34.2

25.9

33.7

2.4

3.8

1,885

Vegetable Food.

Flour, meal, etc.:

Entire wheat flour ..............

11.4

13.8

1.9

71.9

1.0

1,650

Graham flour .................

11.3

13.3

2.2

71.4

1.8

1,645

Wheat flour, patent roller process -

High-grade and medium ............

12.0

11.4

1.0

75.1

.5

1,635

Low gade ...............

12.0

14.0

1.9

71.2

.9

1,640

Macroni, vermicelli, etc. ............

10.3

13.4

.9

74.1

1.3

1,645

Wheat breakfast food .........

9.6

12.1

1.8

75.2

1.3

1,680

Buckwheat flour ...............

13.6

6.4

1.2

77.9

.9

1,605

Rye flour .......................

12.9

6.8

.9

78.7

.7

1.620

Corn meal ...................

12.5

9.2

1.9

75.4

1.0

1,635

Oat breakfast food ...............

7.7

16.7

7.3

66.2

2.1

1,800

Rice ...............

12.3

8.0

.3

79.0

.4

1,620

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

1,200

Brown bread ...............

43.6

5.4

1.8

47.1

2.1

1.040

Graham bread ....................

35.7

8.9

1.8

52.1

1.5

1,195

Whole wheat bread ............

38.4

9.7

.9

49.7

1.3

1,130

Rye bread .........................

35.7

9.0

.6

53.2

1.5

1,170

a Refuse, oil. b Refuse, shell.

Food Materials (As Purchased)

Refuse

Water

Protein

Fat

Carbohydrates

Ash

Fuel

Value per lb.

Vegetable Food - continued.

%

%

%

%

%

%

Calories

Cake

19.9 1

6.3

9.0

63.3

1.5

1,630

Cream crackers

6.8

9.7

12.1

69.7

1.7

1.925

Oyster crackers

4.8

11.3

10.5

70.5

2.9

1,910

Soda crackers

5.9

9.8

9.1

73.1

2.1

1,875

Sugars, etc.:

Molasses

70.0

1.225

Candy a

96.0

1,680

Honey

81.0

1.420

Sugar, granulated

100.0

1.750

Maple sirup

71.4

1,250

Vegetable: b

Beans, dried

12.6

22.5

1.8

59.6

3.5

1,520

Beans, Lima, shelled

68.5

7.1

.7

22.0

1.7

540

Beans, string

7.0

83.0

2.1

.3

6.9

.7

170

Beets

20.0

70.0

1.3

.1

7.7

.9

160

Cabbage

15.0

77.7

1.4

.2

4.8

.9

115

Celery

20.0

75.6

.9

.1

2.6

.8

65

Corn, green (sweet) edible portion

75.4

3.1

1.1

19.7

.7

440

Cucumbers

15.0

81.1

.7

.2

2.6

.4

65

Lettuce

15.0

80.5

1.0

.2

2.5

.8

65

Mushrooms

88.1

3.5

.4

6.8

1.2

185

Onions

10.0

79.8

1.4

.3

8.9

.5

190

Parsnips

20.0

66.4

1.3

.4

10.8

1.1

230

Peas (Pisum sativum), dried

9.5

24.6

1.0

62.0

2.9

1.565

Peas (Pisum sativum), shelled

74.6

7.0

.5

16.9

1.0

440

Cowpeas, dried

13.0

21.4

1.4

60.8

3.4

1,505

Potatoes

20.0

62.6

1.8

.1

14.7

.8

295

Rhubarb

40.0

56.6

.4

.4

2.2

.4

60

Sweet potatoes

20.0

55.2

1.4

.6

21.9

.9

440

Spinach

92.3

2.1

.3

3.2

2.1

95

Squash

50.0

44.2

.7

.2

4.5

.4

100

Tomatoes

94.3

.9

.4

3.9

.5

100

Turnips

30.0

62.7

.9

.1

5.7

.6

120

Vegetables, canned:

Baked beans

68.9

6.9

2.5

19.6

2.1

555

Peas (Pisum sativum), green

85.3

3.6

.2

9.8

1.1

235

Corn, green.

76.1

2.8

1.2

19.0

.9

430

Succotash

75.9

3.6

1.0

18.6

.9

425

Tomatoes

94.0

1.2

.2

4.0

.6

95

Fruits, berries, etc., fresh: c

Apples

25.0

63.3

0.3

0.3

10.8

0.3

190

Bananas

35.0

48.9

.8

.4

14.3

.6

260

Grapes

25.0

58.0

1.0

1.2

14.4

.4

295

Lemons

30.0

62.5

.7

.5

5.9

.4

125

Muskmelons

50.0

44.8

.3

4.6

.3

80

Oranges

27.0

63.4

.6

.1

8.5

.4

150

a Plain confectionery not containing nuts, fruit, or chocolate.

b 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. .

C Fruits contain a certain proportion of inedible materials, as skins, 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.