Condensation Of Atwater And Bryant's Analyses Organic Nutrients In Food Stuffs. Atwater And Bryant. Condensed By A L Benedict

CUT.

Percentage Wasted in Preparing for

Cooking.

Percentage of Nutrients in Edible Parts.

Protein.

Fat.

Carbohydrate.

FRESH PORK.

Heart.........................

...

17

6

Kidneys.......................

...

15.5

5

Liver..........................

...

21.5

4.5

1.4

Lungs.........................

...

12

4

Marrow........................

...

1.5 - 3 av. 2.5

78.5 - 84.5 av. 81

PORK, PICKLED, SALTED AND SMOKED.

Ham (raw, smoked).............

2 - 28.5 av. 12

10 - 20 av. 16.5

17 - 55.5 av. 39

Smoked ham, boiled............

...

18 - 22 av. 20

8 - 37 av. 22.5

" fried................

...

23

33

Boneless smoked ham, raw........

...

18 - 22 av. 20

17 - 39 av. 28.5

Smoked shoulder...............

14 - 26 av. 19

12 - 16.5 av. 15.5

29 - 58 av. 41

Pickled tongues................

1 - 5 a v. 3

18

16.5 - 23 av. 20

Pickled feet....................

27 - 44.5 av. 35.5

13 - 19 av. 16

11.5 - 18 av. 15

Salt pork, clear fat..............

...

0.5 - 4.5 av. 2

80 - 94 av. 86

Salt pork, lean ends.............

9 - 14 av. 11

6.5 - 9.5 av. 7.5

62.5 - 70 av. 67

Bacon.........................

3 - 24.5 av. 8.5

6.5 - 17 av. 10

40 - 79.5 av. 65

CANNED PORK.

Brawn boar's heads.............

........

18 - 30 av. 24

13 - 33 av. 23

■

Deviled ham...................

...

16.5 - 21 av. 18.5

29.5 - 39 av. 34

SAUSAOES - 1.5 - 10 for case.

Aries ............................

..

25

50.5

Banquet.......................

...

18

15.5

Bologna.......................

..

15 - 21 av. 18.5

11 - 24 av. 17.5

Fanner........................

...

27

42

Frankfort....

...

15 - 27 a v. 19.5

15 - 26 av. 18.5

Holsteiner.....................

...

29.5

37.5

Lyons pure ham................

...

32.5

27

Pork..........................

...

7.5 - 18 av. 13

28 - 57 av 44

Pork sausage meat..............

...

17.5

32.5

Pork and beef..................

...

19.5

24

Salmi.........................

..

23

40

Summer.......................

...

23 - 29 av. 26

43 - 45.5 av. 44.5

Tongue........................

...

20

33

Wienerwurst...................

...

28

22

Canned beef sausage............

...

18

20.5

" Italian bologna...

...

24

27.5

" Frankfort....

...

14.5

10

" Oxford.................

...

10

58.5

" pork ...............

12.5 waste liquid

16.5

25

.

POULTRY.

Chicken broilers.....

31.5 - 55 av. 41.5

19 - 25 av. 21.5

1.5 - 4 av. 2.5

"Fowls"......................

18 - 42.5 av. 26

15 - 22 av. 19

9.5 - 28.5 av. 16.5

Young goose...................

17.5

16.5

36

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

17 - 32.5 av. 22.5

19 - 24 av. 21

8.5 - 30.5 av. 23

Chicken gizzard................

....

24.5

1.5

heart...................

...

21

5.5

" liver...................

...

22.5

4

2.4

Goose gizzard...

...

19.5

8

" liver.....................

...

16.5

16

3.7

Turkey gizzard .......................

...

20.5

14.5

1.2

" heart...................

...

17

13

" liver...................

...

23

5

0.6

Cut.

Percentage Wasted in Preparing for Cooking.

Percentage of Nutrients in Edible Parts.

Protein.

Fat.

Carbohydrate.

POULTRY.

Capon cooked..................

10.5

27

11.5

" with stuffing..............

7.5

22

11

3.8

Fricasseed chicken...

..

17.5

11.5

2.4

Roast turkey...

..

28

18.5

" with stuffing........

...

17

11

5.5

FISH. (Note. The waste of whole fish is about 50 - 65% for those of medium size, down to about 30% for large fish. Cuts of large fish analogous to cuts of meat average about 10% waste. The proportion of protein and fat is, as hitherto, for the edible portion.)

Alewife........................

..

19.5

4 - 6av. 5

Black bass.....................

...

19.5 - 21.5 av. 20.5

1 - 2.5av. 1.7

Red bass......................

...

17

0.5

Seabass.......................

..

19

0.5

Striped bass....................

..

17 - 19.5 av. 18.5

1.5 - 4.5av. 3

Black fish...

..

17.5 - 19.5 av. 18.5

0.6 - 2.8 av. 1.3

Blue fish.......................

...

19

1.2

Buffalo fish....................

..

18

2.3

Butter fish....

...

18

11

Catfish........................

..

14.5

20.5

Cisco...

...

17.5 - 19 av. 18.5

3.5 - 9 av. 6.8

Cod...........................

...

15 - 18 av. 16

0.3 - 0.5 av. 0.4

Cusk..........................

..

17

0.2

Salt water eels...

...

17.5 - 19 av. 18.5

8 - 10.5 av. 9

Flounder...

...

13 - 15 av. 14

0.4 - 0.8 av. 0.6

Haddock....

...

16 - 18.5 av. 17

0.1 - 0.4 av. 0.3

Hake..........................

....

15

0.7

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

...

17.5 - 19.5 av. 18.5

2.2 - 10.6 av. 5.2

Herring...

..

19

3.2 - 11 av. 7.1

King fish...

...

18.5

0.9

Lamprey....

..

15

13.5

Mackerel....

..

17.5 - 19.5 av. 18.5

2.2 - 16.3 av. 7.1

Mullet.........................

..

19.5

4.6

Muskellunge(sic)...

..

20

2.5

Perch white....................

..

18 - 20.5 av. 19

2.5 - 5.6 av. 4

Perch pike(wall-eyed pike)...

...

18.5

0.5

Perch yellow...................

...

18 - 19.5 av. 18.5

0.6 - 1.1 av. 0.8

Pickerel....

...

18.5

0.5

Grey pike......................

...

17.5

0.8

Pollock........................

...

21.5

0.8

Tompato...

...

19

1.6 - 13.5 av. 7.5

Porgy.........................

...

17.5 - 19.5 av. 18.5

1.5 - 7.9 av. 5.1

Red grouper...

...

19

0.6

Red snapper...

..

19.5

0.5 - 1.9 av. 1

Salmon....

..

19 - 25 av. 21.5

10 - 15 av. 13

Landlocked salmon...

..

16.5 - 19 av. 18

2 - 4.4 av. 3.3

California salmon...

..

17.5

16.5 - 19 av. 18

Shad..........................

...

18 - 20 av. 18.5

6.5 - 13.5 av. 9.5

" roe.......................

..

21

3.8

2.6

Sheepshead....

..

19.5

0.7 - 6.7 av. 3.7

Skate (lobe of body)............

..

16

1.4

Smelt.........................

....

. 17.5

1.8

Spanish mackerel...............

..

21

9.5

Sturgeon....

..

18

1.9

Tom cod...

..

17

0.4

Brook trout...

...

19

0.8 - 2.9 av. 2.1

Salmon or lake trout....

...

17.5

8.1 - 12.6 av. 10.3

Turbot........................

...

13

14.5

Weak fish...

...

17.5

2.4

White fish.....................

...

22.5

6.5

Cooked blue fish....

..

26

4.5

" Spanish mackerel........

...

23.5

6.5

Organic Nutrients In Food Stuffs. Atwater And Bryant. Condensed By A L Benedict

Perrentage Wasted in Preparing for

Cooking.

Percentage of Nutrients in Edible Parts.

Protein.

Fat.

Carbohydrate.

PRESERVED AND CANNED FISH. - (Waste very variable, according to method of preparation. Oil used for sardines etc. considered as waste. Percentages apply to edible portion.)

Salt cod.......................

..................

21 - 28av. 26

0.2 - 0.4 a v. 0.3

Smoked haddock..

....

23

0.2

halibut.................

...

18.5 - 23 av. 20.5

14.5 - 1.5.5 av. 15

" herring...

...

3ft 5

16

Canned lamprey................

...

17

12

Salt mackerel...

..

17

2.5 - 28 av. 26. 5

" in oil.............

...

24

14

Minogy pickled................

...

27

18.5

Canned salmon.................

....

10 - 24.5 av. 22

5 3 - 21.5 av. 12.1

" sardines................

...

20 - 2.5 av. 22.5

12.7 - 26.7 a v. 19.7

Dried Russian sturgeon..........

...

32

0.6

Pressed " " caviare...

...

30

10.5

7.6

Brook trout....................

...

22.5

6.1

Tunney........................

...

21.5

4.1

Russian, in oil..........

...

24

20

0 6

AMPHIBIA, SHELLFISH AND CRUSTACEANS.

Frogs' legs.....................

32

13 - 17.5 av. 15

0.2

Terrapin.......................

7.5. 5

21

3.5

Green turtle....................

76

19

0.5

Long clams...

40 - 4.5 av. 42

8 - 9 av. 8.6

1 - 1.2av. 1.1

1.6 - 2.5 av. 2

Round clams....

67.5

6.5 - 10.5 av. 8.5

0.4 - 1.1 av. 0.8

4.2 - 5.2 av. 4.7

Hardshell crabs.................

.52.5

16.5

2

1.2

Crayfish...

86.5

16

0.5

1

Lobster....

44 - 73.5 av. 61.5

11.5 - 25.5 av. 16.5

1.5 - 2.8 av. 1.8

0.5

Mussels........................

46.5

8.7

1.1

4.1

Oysters....

74 - 88.5 av. 81.5

4.5 - 10 av.6

0.5 - 1 9 av. 1.3

0.7 - 2.8 av. 1.8

Scallops....

...

15

0 2

1.1 - 5.6av. 3.4

Canned clams long....

..

9

1 .3

2.9

" " round...

...

10.5

0.8

3

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

..

16

0.8 - 2.3 av. 1.5

0.8

" Lobster....

.....

16.5 - 19.5 av. 18

0.5 - 1.7 av. 1.1

2.1 - 2.8 av. 2.5

" Oysters...

..

7 - 13 av. 8.8

2-3.4 av. 2.4

2.6 - 5.2 av. 3.9

" Shrimps....

.....

25.5

1

0.2

EGGS AND DAIRY PRODUCTS.

Hens' eggs.....................

11.2

11.5 - 17.5 av. 14.5

8.6 - 15 av. 10.5

" boiled...............

..

10 - 16.5 av. 13.5

9 - 14.5 av. 12

whites........

..

11.5 - 15.5 av. 12.5

0.2

" " " yolks.

...

32.2 - 34.4 av. 33.3

MILK AND ITS DERIVATIVES.

Whole milk (average)...

...

3.3

4

5

Skimmed milk "

..

3.4

0.3

5.1

Whey.........................

..

1

0.3

5

Condensed unsweetened milk.....

..

8.6 - 10.5 av. 9.6

7.8 - 10.4 av. 9.3

10.4 - 12.2 av. 11.2

Condensed sweetened milk...

...

6 - 10.5av. 8.8

0.4 - 10.6 av. 8.3

44.5 - 57 av. 54 (av. cane sugar 43.5)

Cream (average)...

..

2.5

18.5

4.5

Koumiss...

..

2.6 - 3 av. 2.8

1.7 - 2.4 av. 2.1

5.1 - 5.9 av. 5.4

(av. 4.4% cane sugar and 0.76% alcohol

Butter........................|

....

1

85

Buttermilk....

..

3

0.5

4.8

CHEESE.

American,pale....

...

28.8

36

red..................

..

29.5

38.5

Boudon...

...

15.5

21

0.7

California flat....

...

24.5

33.5

4.5

Cheddar...........................

...

27.5

37

4.1

Cereal Flours And Meals

Excepting those which are specially dried or marketed in more or less air-tight packages or which may be considered damp, and those which contain considerable fat - 5% or more - the water is rarely under 10 nor over 13%. As a rule, those containing considerable fat, contain little water, the sum of water and fat being about 10 - 13%. Only bran and chaff that can be removed by sifting, is considered waste. This is nil for most flours, 5 - 25%, average 10% for corn meal etc.) Cellulose is subtracted from the carbohydrate figures, so far as information is afforded by the tables.

Barley granulated..............

...

7.5

0.9

79

meal and flour...........

...

9 - 12.5 av. 10.5

1.5 - 3.2 av. 2.2

64 - 68 av. 66.5

pearled.................

...

7 - 10.1 av. 8.5

0.7 - 1.5 av. 1.1

77 - 78 av. 77.5

Buckwheat flour...

...

4 - 10.5av. 6.5

0.5 - 2.3 av. 1.2

71 - 81 av. 77.5

" farina and groats....

...

3.3 - 4.8av. 4.1

0.3 - 0.6 av. 0.4

83 - 84.5 av. 84

" self-raising flour....

....

5.5 - 11 av. 8

0.3 - 1.4 av. 1.2

70 - 77 av. 73

Corn meal...

...

8 - 9.5 av. 8.5

4.5 - 5.2 av. 4.7

71.5 - 75 av. 73.5

Popcorn (4.3% water)...

...

10.5

5

77

Corn cerealine....

...

9 - 10 av. 9.5

0.9 - 1.3 av. 1.1

76 - 79 av. 78

" hominy...

...

6.3 - 9.5 av. 8.3

0.2 - 1 av. 0.6

76 - 79 av. 78

cooked (water 79). .

...

2.2

0.2

17

" parched (water 5 - 5.5)....

...

11.5

8.5

72

Kaffir com (water 17)...........

...

6.6

3.8

69.5

Oatmeal (water 2 - 8.8 av. 7.3)..

...

13 - 21 av. 16

6 - 8.8av. 7.2

63 - 70 av. 67.5

boiled (water 84.5).....

..

2.8

0.5

11.5

gruel (water 87.5 - 05.7)

..

0.9 - 1.6

0.2 - 0.5

2.9 - 9.6

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

...

5.9 - 11.3 av. 8

0.1 - 0.7 av. 0.3

75 - 81.5 av. 79

" boiled (water 52 - 82%).....

..

1.6 - 5 av. 2.8

0.1

15.5 - 42 av. 24.5

" flaked....................

..

7.5 - 8.3 av. 7.9

0.3 - 0.5 av. 0.4

81 - 82 av. 81.5

" flour......................

...

4.7 - 12 av. 8.6

1.7 - 10.4 av. 6.1

av. 52

(used mainly as fodder, 3.7 - 10.9 water, fibre 9.1 - 28.3.)

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

...

4.9 - 8.8 av. 6.8

0.2 - 1.3 av. 0.9

77 - 80 av. 78.5

" meal......................

...

13.5

2

70

Wheat flour..

...

California fine..................

...

7.2 - 8.8 av. 7.9

1.2 - 1.6 av. 1.4

74 - 77.5 av. 76.5

Whole wheat...................

..

12.2 - 14.6 av. 13.8

1.5 - 2.1 av. 1.9

68.5 - 76 av. 71

Gluten........................

...

12.8 - 15 av. 14.2

1.1 - 2.4 av. 1.8

69 - 72 av. 70.5

Graham.......................

...

8.5 - 17.7 av. 13.3

1.5 - 3.6 av. 2.2

64 - 74 av. 69.5

Organic Nutrients In Food Stuffs. At Water And Bryant. Condensed By A L Benedict

Percentage Water in Preparing for Cooking.

Perrentasre of Nutrients in Edible Parts.

Protein.

Fat.

Carbohydrate.

CEREAL FLOURS AND MEALS. WHEAT.

Self-raising.....................

8 - 13 3av. 10 2

0 0 2 2 av. 1 2

07- 78 a v. 72 5

Roller process except low grade...

........ ......

8.4 - 14.0 av. 114

0 3 2av. 1

70 - 70 av. 75

(No significant average difference as to spring or winter wheat or grade, except that low grade roller flour averages almost exactly as gluten.)

Wheat cracked and crushed......

...

9.5 - 12.0 av. 11.1

1.3 - 2.2 av. 1.7

72 - 75 av. 73.5

" farina...................

..................

10.4 - 11.7 av. 11

0.8 3.8 av. 1.4

74 -78 av. 76

" flaked

.................

0.7 - 15.0 av. 13.4

1.1 - 1.5 av 1.4

68 - 77.5.av. 72 5

" germs...

..

8.0 - 13.4 av. 10..V

1.2 2.5 av. 2

72-70 av. 75

" glutens.....

..

12.7 - 14.4 av. 13.61

0.7 - 3.3 av. 17

67- 77 av. 73

" 22 cereal...

...

10.4 - 10.0 av. 13.1

1.3-4 av. 2.1

69 5 - 80 av. 73

parched.................

...

11.8 - 15.5 av. 13.0

0.9 - 3.7 av. 2.4

72 - 70 av. 73.5

" shredded................

...

9.0 - 11.4 av. 10.3

1.3 - 10 av. 1.4

73 - 78 av. 70

macaroni................

...

7.0 - 10.0 av. 13.4

0-4.0 av. 0.9

67 - 78 av. 74

" " cooked (water 78.5)

...

3

1")

10

" noodles.................

...

11.7

0.5 - 1.5 av. 1

74.5 - 76 av. 75

" spaghetti................

..

10 - 11.1 av. 10.6

0.1 - 0.8 av. 0.4

74 - 76.5 av. 76

" vennicelli...............

...

7.0 - 10.4 av. 10.9

0.3 - 5.2 av. 2

66.5 - 76.5 av. 72

BREAD - (water about 30 - 40%.)

Brown........................

...

5.5

1.2 - 2.4 av. 1.8

43 - 50 av. 47

Cassava (10% water)............

...

0.1

0.3

70

Corn (Johnny cake)...

...

6.5 - 10.1 av. 7.0

2.3 - 9.8 av. 4.7

40 - 54 av. 46

Rye...........................

...

6.4 - 11.1 av. 9

0.1 - 1.4 av. 0.6

45 - 65 av. 53

" black......................

...

0.6

0.6

49

Rye and wheat...

...

11.9

0.3

51

Buns(various kinds)....

...

6.3 - 9.4

6.5 - 9.4

49 - 59

Gluten bread...................

..

8.2 - 11.1 av. 9.3

0.7 - 2.4 av. 1.4

44 5 - 53 av. 50

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

....

6.8 - 10.9 av. 8.9

0.4 - 3.8 av. 1.8

38 - 57.5 a v. 51

Soda biscuit etc.................

...

7.5 - 10.2

2 - 13.7

53 - 58.5

Rolls..........................

...

8 - 11.9 av. 8.9

0.4 - 9.4 av. 4.1

52 - 59.5 av. 56

White bread...

....

6.5 - 16.3 av. 9.2

0 - 3.8av. 1.3

41.5 - 60.5 av. 52.5

Zwieback (5 - 7.7 a v. 5.8 water).

...

8.6 - 11.7 av. 9.8

8.1 - 11.3 av. 9.9

72 - 74 a v. 73.5

•

CRACKERS. - (Water 3 - 12%, usually about 7. Those rich in fat contain less water, the sum of water and fat being about 15.)

Boston.........................

..

11

7.1 - 9.9 av. 8.5

68 - 72.5 av. 70.5

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

...

9.2 - 11.2 av. 9.6

8 - 13.6av. 10.1

69 - 76 av. 71

Cream....

...

8.6 - 11.2 av. 9.7

10.7 - 13.8 av. 12.1

68 - 71.5 av. 69

Egg...........................

..

12.5

12 - 16 av. 14

63.5 - 69 a v. 66

Flat bread....

....

0.2 - 0.7 av. 0.5

72 - 75 av. 73

Graham......................

...

7.4 - 14.4 av. 10

1.1 - 13.6av.9.4

69 - 77 av. 72.5

Miscellaneous..................

....

7.1 - 14.2 av. 10.2

0.5 - 12.8 av. 8.8

63 - 82 av. 72

Oatmeal (water 4.9 - 7.8 av. 6.3).

...

10.5 - 13 av. 12

8.5 - 13.7 av. 11.1

66.5 - 67.5 av. 67

Pilot bread (hard tack)...

...

10.5 - 12.5 av. 11

0.5 - 10.2 av. 5

70 - 77 av. 74

Pretzels.......................

...

9.1 - 10.3 av. 9.7

3.9

70.5 - 74 av. 72.5

Saltines.......................

...

10.5

12.5

68

Soda..........................

...

8.8 - 10.7 av. 9.8

7.7 - 10 av. 9.1

70 - 75 av. 73

Water.........................

..

10.4 - 12.5 av. 11.7

0.2 - 10.1 av. 5

72 - 80 av. 75.5

All analyses average............

...

10.7

8.8

71.5

CAKE. - (Water 6 - 33%, lower figure for sponge cake, usually about 20%. Plain cake may contain more sugar than frosted.)

Cake...........................

..................

4.6 - 8 av. 6.3

3.4 - 15.6 av. 9

52 - 74 av. 63

COOKIES. - (Water 4 - 13 av. 8%.)

Cookies....

......

4.3 - 8 av. 7

3.9 - 16.7 av. 9.7

61 - 81.5 av. 73

Fig bars (18% water)...........

..................

4.6

6.6

73

Percentage Wasted in Preparing for Cooking.

Percentage of Nutrients in Edible Parts.

Protein.

Fat.

Carbohydrate.

COOKIES.

Ginger snaps (4.3 - 9.7 a v. 6.3 water).......................

...

5.8 - 7.3 av. 6.5

2.3 - 15.4 av. 8.6

71.5 - 80 av. 75

Lady fingers (10.5 - 21 . 7av. 15 water) ...................

...

6.8 - 10.5 av. 8.8

3.1 - 7.6 av. 5

67.5 - 72.5 av. 70.5

Macaroons (5.9 - 27.5 a v. 12.3 water).......................

...

3.1 - 10.6 av. 6.5

9.6 - 21.5 av. 15.2

56.5 - 70 a v. 64

Wafers........................

...

2.8 - 10.4 av. 7.6

2.5 - 19.6av. 11.6

63 - 81 av. 72.5

Miscellaneous cakes (3.2 - 17.9 av. 8.2 water).................

...

4.2 - 13.1 av. 7.6

1.7 - 17 av. 9

62 - 84 av. 73.5

Doughnuts (11 - 25.8 av. 18.3 water).......................

...

5.1 - 7.6 av. 6.7

16.4 - 25.7 av. 21

45 - 62.5 av. 52.5

Jumbles (6.7 - 24.8 av. 14.3 water)

...

6.3 - 7.9 av. 7.4

10.9 - 15.7 av. 13.5

51 - 72 av. 63

PIE. - (32 - 64% water).

Pie...........................

..................

2.6 - 7.5 |

6.3 - 14.5

| 30 - 51

(Owing to the relatively greater amount of pie crust as compared with filling, the different kinds of pie do not vary greatly on the average. The lower crust should almost never be eaten and the upper crust seldom.)

PUDDINGS.

Indian meal...

...

5.5

4.8

27.5

Rice custard...................

...

4

4.6

31.5

Tapioca.......................

...

2.8 - 4.2 av. 3.3

2.3 - 4.8av. 3.2

30 - 28 av. 28

" and apple ............

...

0.3

0.1

29

NEARLY PURE CARBOHYDRATES.

Candy (average)...

...

...

...

96

Honey........................

..

0.2 - 1.1 av. 0.4

..

77.5-85.5 av. 81

Molasses...

(Up to 1% nitrogen, not protein)

0.2

59-76.5 av. 69.5

Arrowroot starch....

....

...

97.5

Manioc starch..................

...

0.5

0.1

89

Corn strach...

..

90

Sago...

...

0.

0.4

78

Tapioca.......................

...

0.2-0.6 av. 0.4

0.1-0.3

86.5-89 av. 88

Sugar, coffee or brown...

.....

95

" granulated...

...

...

...

100

" maple...

...

...

......

74-95 av. 83

" powdered...

...

..

...

100

Maple syrup....

..

...

..

46-82 av. 71.5

VEGETABLES.-(Fresh vegetables contain 70-95% of water, approximately indicated by their succulence. Dried vegetables contain about 10% of water. Waste refers to peelings, pods, pits, etc.)

Artichokes...

...

1.2

0.2

16

Asparagus...

...

1.8

02

2.5

Beans, green butter.............

50

9.4

0.6

29

dried...................

...

13-26.5 av. 22.5

1.4-3.1 av. 1.8

52-60 av. 55

" frijoles..................

...

21-24.5 av. 22

1-1.5av. 1.3

61-67 av. 65

" Lima dried...

...

12.8-24.5 av. 18.1

0.6- 1.9av. 1.5

61.5-70 av. 66

" fresh...............

55

7.1

0.7

20

" Mesquite dry............

...

12.2

2.5

77

" string....

7

1.7-2.8 av. 2.3

0.2-0.4 av. 0.3

2.5-10.5 av. 5.5

Beets...

20

0.9-3 av. 1.6

0.1-0.2

3-14.5av. 8

Cabbage....

15

tr-1.5av. 1

0.1-0.7 av. 0.3

3-6.5 av. 4.5

" sprouts...

62

4.7

1.1

4.3

Carrots...

20

0.4-1 av. 0.5

up to 0.7 av. 0.4

5.5-12 av. 8

" evaporated...

...

4

3.6

80

Cauliflower...

..

1

0.2-0.8 av. 0.5

3-5av. 3.5

Celery...

20

1

0.1-0.2 av. 0.1

3-4.6 av. 3.3

Collards...

55

1.7-2.9 av. 2.3

0.5-0.7 av. 0.6

6.2-6.5 av. 6.3

Percentage Wasted in Preparing for Cooking.

Percentage of Nutrients in Edible Parts.

Protein.

Fat.

Carbohydrate.

VEGETABLES.

Green corn.....................

61

2.2 - 3 a v. 2.5

1

13.5 - 22 a v. 19

Cucumbers.....................

15

0.3 - 0.5 av. 0.4

0.1 - 0.5 av. 0.2

1.5 - 3 av. 2.4

Egg plant......................

.

0.6

0.3

4.3

Beet greens cooked....

...

2

3.4

3.2

Dandelion greens raw...........

..

2.4

1

10.6

Turnip greens..................

...

4

0.6

6.3

Kohl rabi......................

...

0.5

0.1

4.2

Leeks.........................

15

1

0.5

5

Lentils dry...

...

25.5

1

59

Lettuce........................

15

0.4 - 1 av. 0.7

0.1 - 0.6 av. 0.3

0.5 - 4.5 av. 2.2

Mushrooms....................

...

1.2 - 4 av. 2.5

0.2 - 0.9 av. 0.4

0.5 - 20 av. 6

Okra..........................

12.5

1 - 2av. 1.5

0.1 - 0.4 av. 0.2

2.5 - 6 av. 4

Onions, fresh...................

...

0.2 - 4.3 av. 1.6

0.1 - 0.8 av. 0.3

3 - 14.5 av. 9.1

" cooked..................

..

1.2

1.8

4.9

" green N. Mex............

51

1

0.1

11

Parsnips.......................

20

1.4 - 1.9 av. 1.6

0.2 - 0.8 av. 0.5

6.5 - 14.5 av. 11

Peas dry.......................

...

20.5 - 28 a v. 24.5

0.8 - 1.3 av. 1

50 - 66 av. 57.5

" green.....................

45

4.3 - 8 av. 7

0.3 - 0.6 av. 0.5

11.5 - 17 av. 16

" cooked..............

...

6.7

3.4

14.5

Sugar peas green...............

..

3.4

0.4

12

Cow peas green..................

...

9.4

0.6

22.7

Potatoes raw...................

20

0.6 - 1.7av. 1.2

upto0.2 av. 0.1

13 - 27 av. 18

" evaporated............

..

2.5 - 4.5 av. 3.5

0.4

80

boiled.................

...

1 - 1.6av. 1.3

0 - 0.4 av. 0.1

15.5 - 26 av. 20

" cooked chips...........

...

3.5

35.5 - 44 av. 39

42 - 50 av. 46

" " mashed and creamed

...

1.5

1.5

13 - 22 av. 17

Sweet potatoes.................

20

0.3 - 2.5 av. 1.3

0.2 - 1.4 av. 0.7

13 - 43 av. 26

" " cooked...

...

2

2.1

42

Pumpkins.....................

50

1

0.1

3 - 5 av. 4

Radishes......................

30

0.5 - 3 av. 1.3

0 - 0.3 av. 0.1

2.7 - 7.6 av. 5.1

Rhubarb......................

40

0.2 - 0.5 av. 0.3

0.1 - 1.2 av. 0.7

2 - 4.3 av. 2.5

Ruta baga.....................

30

0.4 - 0.9 av. 0.5

0.1 - 0.3 av. 0.2

6 - 10 av. 7.3

Sauerkraut...

..

1.5 - 1.0 av. 1.7

0.2 - 0.8 av. 0.5

3.3 - 4.4 av. 3.8

Spinach...

..

1 - 1.5 av. 1.3

0.2 - 0.5 av. 0.3

2.1 - 2.5 av. 2.3

" cooked...

..

1.3

4.1

1.7

Squash........................

50

0.5 - 3.6 av. 1.3

0.1 - 1.4 av. 0.5

2.5 - 15.5 av. 8.2

Tomatoes....

...

0.2 - 0.8 av. 0.5

0.2 - 1.4 av. 0.4

1 - 6av. 3.3

Turnips.......................

30

0.2 - 1 av. 0.4

0.1 - 0.4 av. 0.2

1.5 - 23 av. 6.8

CANNED VEGETABLES.

Artichokes.....................

...

0 5 - 1 av. 0.8

3.1 - 6.3 av. 4.4

Asparagus.....................

...

0.9 - 2.4 av. 1.5

0 - 0.2 av. 0.1

1.5 - 3.7 av. 2.3

Baked Deans...................

..

5.1 - 8.1 av. 6.9

0.3 - 6.8 av. 2.5

9 - 22 av. 17

String beans...................

...

0.6 - 4av. 1.1

0 - 0.5av. 0.1

1.5 - 13 av. 3.3

Little green beans..............

...

1.2

0.1

2.8

Wax beans.....................

..

1

0 1

2 5

Haricots verts..................

...

0.0 - 1.4 av. 1.1

0 - 0.3 a v. 0.1

1.6 - 2.4 av. 2

Haricots flagolets...............

...

4 - 5.2 av. 4.6

0 - 0.1

9.8 - 12.4 av. 11.5

Haricots panaches..............

...

3.7

8.2

Lima beans....................

...

3.2 - 5.6 av. 4

0.2 - 0.6 av. 0.3

9.1 - 17 av. 13.4

Red kidney beans....

...

7

0.2

17.3

Brussels sprouts................

...

1.5

0.1

2.0

Green com.....................

...

2 - 3.7 av. 2.8

0.5 - 1.0 av. 1.2

8.6 - 25 av. 18.2

Okra...........................

...

0.5 - 0.9 av. 0.7

0 - 0.2 av. 0.1

1.9 - 3.5 av. 2.9

Green peas.....................

...

1.6 - 6.1 av. 3.6

0 - 0.8av. 0.2

3.4 - 16.8 av. 8.6

Sweet potatoes.................

...

1.3 - 2.6 av. 1.0

0.3 - 0.5 av. 0.4

27.5 - 45.5 av. 40.5

Pumpkin......................

...

0 5 - 1.2 av. 0.8

0.1 - 0.4 av. 0.2

3.2 - 9av. 5.6

Squash........................

...

0.2 - 1.6 av. 0.9

0.1 - 1.2 av. 0.5

7.1 - 13.6 av. 9.8

Succotash......................

..................

2.0 - 4.4 av. 3.6

0.7 - 1.7 av. 1

13.8 - 21.7 av. 17.7

Tomatoes....

...................

0.3 - 1.7 av. 1.2

0.1 - 0.3 av. 0.2

0.7 - 7.7 av. 3.5

Percentage Wasted in Preparing for

Eating.

Percentage of Nutrients in Edible Parts.

Protein.

Fat.

Carbohydrate.

PICKLES AND CONDIMENTS.

Tomato catsup.................

..

1.1 - 2 av. 1.5

0.1 - 0.4 av. 0.2

8.5 - 16.1 av. 12.3

Horse radish...................

...

1.2 - 1.6 av. 1.4

0.1 - 0.2 av. 0.2

9.6 - 11.3 av. 10.5

Green olives....................

27

1.1

27.6

11.6

Ripe olives.....................

19

1.7

25

4.3

Dried paprica....

..

15.5

8.5

03

Red Chili peppers......... .....

...

8.2 - 11.1 av. 9.4

6.3 - 10.3 av. 7.7

67.3 - 72 a v. 70

Cucumber pickles...............

...

0.4 - 0.7 av. 0.5

0.1 - 0.5 av. 0.3

1.3 - 5.4 av. 2.7

FRESH FRUITS.

Apples........................

25

0.1 - 0.8 av. 0.4

0.1 - 1.4 av. 0.5

7.5 - 20.5 av. 13.2

Apricots.......................

6

0.1

13 4

Bananas........................

35

1 - 1.6av. 1.3

0 - 1.4av. 0.6

15.5 - 29 av. 21

Blackberries...................

..

0.9 - 1.5av. 1.3

0.5 - 2.9 av. 1

5 - 16. av. 8.4

Cherries.......................

5

0.7 - 1.1 av. 1

0.8

11- - 20.5 av. 16.5

Cranberries....................

..

0.4 - 0.5 av. 0.4

0.4 - 0.9 av. 0.6

7.6 - 9.7 av. 8.4

Currants.......................

..

1.5

0

12.8

Figs fresh.......................

...

1.5

18.8

Grapes........................

25

1.3

1.6

15

Huckleberries..................

...

0.6

0.6

16.5

Lemons......... .............

30

0.5 - 0.6 av. 0.6

0.1 - 1.5 av. 0.7

7 - 8 a v. 7.5

Muskmelons....

50

0.6

0.

7.2

Nectarines.....................

6.6

0.6

0

15.9

Oranges.......................

27

0.8 - 1.1 av. 0.8

0.1 - 0.3 av. 0.2

11.6 - -18.5av. 15.

Peaches.......................

18

0.4 - 0.9 av. 0.7

0.1

5.8

Pears.........................

10

0.3

0.1 - 0.8 av. 0.5

11.4

Persimmons....................

..................

0.8

0.7

29

Pineapple...

....

0.4

0.3

9.3

Plums.........................

5

1

...

20

Pomegranates..................

..

1.5

1.6

16.8

Prunes........................

6

0.9

...

18

Red raspberries...

..

1

...

9.7

Black raspberries..

..

1.5 - 2.1 av. 1.7

up to 1.7 av. 1

11.7 - 13.6 av. 12.6

Strawberries...................

5

0.6 - 1.2 av. 1

0.4 - 1.1 av. 0.6

2.1 - 11.6 av. 6

Watermelons...................

60

0.1 - 0.2

0.1 - 0.2

6.5 - 6.9 av. 6.7

...

0.5

3

11.3

(Note. - The U.S. Dent, of Agriculture is unable to explain the distinction between huckleberries and whortleberries, which are usually considered to be the same.)

DRIED FRUITS.

Apples........................

..

1.2 - 2.5 av. 1.6

0.1 - 5 av. 2.2

48.5 - 87 av. 66

Apricots........................

..

2.9 - 6.4 av. 4.7

1

62.5

Citron.........................

..

0.5

0.6 - 2.5 av. 1.5

72.5 - 83.5 av. 78

Currants (Zante)...............

..

1 - 4.7 av. 2.4

0.4 - 4.7 av. 1.7

60 - 85.5 av. 74

Dates.........................

10

2.1

0.6 - 5.1 av. 2.8

70.5 - 86.5 av. 78.5

Figs...........................

...

2.6 - 5.7 av. 4.3

0.3

68 - 78.5 av. 74

Pears.........................

...

2.8

5.4

73

Prunes........................

15

1.4 - 3.2 av. 2.1

...

68 - 78.5 av. 73.5

Raisins........................

10

2.3 - 3 av. 2.0

0.5 - 7.2 av. 3.3

71 - 79 av. 76

CANNED FRUITS, PRESERVES, ETC. - (As marketed, these are usually less saccharine than when home-made and the composition is variable. Most of the analyses showed 60 - 80% of water, the extremes being about 40 and 95%. None contained as much as 2% of "protein" and the fat varied from 0.1 to 2.4%, usually being less than 1%. The carbohydrates varied from 5 to 56% for preserves, usually from 15 - 25%. tor jellies it should be about 75%,.)

NUTS.

Almonds.......................

45

16.6 - 25.3 av. 21

49 - 60 av. 55

10.5 - 20 av. 15.3

Beech.........................

41

22

57.5

13

Biotes.........................

35.5

8

37.5

48

Brazil.........................

49.5

17

67

7

Percentage Wasted Mainly Shucks.

Percentage of Nutrients in Edible Parts.

Protein.

Fat.

Carbohydrate.

NUTS.

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

86.5

28

61

3.5

Chestnuts fresh.................

16

4.1 - 8 av. 6.2

2 - 10.8av. 5.4

34.5 - 53.5 av. 40.3

dried.................

24

8.2 - 13.5 av. 10.7

3.9 - 15.3 av. 7

62.7 - 78 av. 71.5

Coconuts...

40 (shell and milk)

5.5

50.5

28

milk (92.7 water).....

...

0.4

1.5

4.6

" prepared...

...

6 - 6.5 av. 6.3

51 - 63.7 av. 57.4

24.1 - 39 av. 31.5

Filberts.......................

52

15.5

65.3

13

Hickory.......................

62

15.5

67.5

11.5

Lichi..........................

41.5

3

0.2

77.5

Peanuts.......................

24.5

19.5 - 29.1 av. 25.8

32.3 - 48.8 av. 38.6

13.5 - 38.5 av. 22

Peanut butter..................

...

29.3

46.5

17.1

Pecans........................

50

10

71

14

Pine nuts Pignolia..............

...

34

49.5

6.5

Piniones.......................

41.5

6.5

60.5

26

Pinon.........................

40.5

14.5

62

17

Sabine........................

77

26

53.5

8.4

Pistachios.....................

...

22.5

54

15

California walnuts..............

...

18.5

64.5

11.5

Black walnuts (California).......

...

27.5

56.5

5.8 - 14.5 av. 10

Soft shell walnuts (California)___

58

14.3 - 20.4 av. 16.6

60 - 67 a v. 63.4

12 - 17 av. 13.5

"Malted nuts".................

...

24

27.5

44

CHOCOLATE.

Chocolate......................

..................

13

48.5

30.5

Cocoa.........................

....

21.5

29

37.5