The tables of food analysis here given are made up from many analyses, from many sources, but mainly from the Agricultural Department of the United States:

The percentages given are exclusive of waste and refuse.

BEEF.

Water.

Protein.

Fat.

Car- bohytrate

Ash

Calories per oz.

Brisket (med. fat)

47.4

14.6

37.2

.08

115

Chuck (lean)

71.2

19.9

7.8

1.1

47

(med. fat)

67.8

19

12.3

.09

44

Chuck Ribs (lean)

66.2

18

14.8

1

60

(med. fat)

57.3

17.4

24.4

.09

85

Flank (lean)

66.3

17.7

13

.01

55

(med. fat)

59.8

17.9

21.5

.08

77

Loin (lean)

67

19

12.7

1

56

(med. fat)

60.5

18.3

20.2

1

74

Sirloin (lean)

68.5

19.8

10.7

1

51

(med. fat)

62.1

19.7

17.2

1

68

Neck (lean)

50.4

14.2

5.7

.07

31

(med. fat)

45.9

13.9

11.9

.07

47

Ribs (lean)

67.9

19.1

12

1

54

(med. fat)

55.4

16.9

26.8

.09

96

Round (lean)

70.3

20.9

7.7

1.1

45

(med. fat)

65.8

19.7

13.5

1

58

Shank (lean)

71.5

21.4

6.1

1

41

(med. fat)

67.9

19,6

11.6

.09

53

Heart

62.6

16

20.4

13 1

72

Kidney

76.7

16.9

4.8

4 1

.2

33

Liver

66.9

23.1

5.7

3.5 1

.5

42

Marrow

3.3

2.6

92.8

1.3

248

Sweetbreads

70.9

15.4

12.1

1.6

50

Tallow

15

4.8

79.9

.03

216

CANNED BEEF.

Boiled

51.8

24.4

22.5

1.1

88

Corned, cooked

51.2

25.9

18.9

4

80

Dried

45.3

40.1

6.1

12.6

60

Tongue

51.3

21.5

23.2

4

86

It will be well to bear in mind, the fuel value of meat depends mainly on the amount of fat it contains, but that the lean meat contains some fat not ordinarily visible, and that fat meat contains in addition to Its visible layers of fat, a great deal more invisible fat than lean meat.

The per cent, of waste in the various cuts of meat is not given, because no one has made any record of how much can ordinarily be gotten out of what may be termed waste. The fore shank is forty per cent, bone and the hind shank fifty-five, while rib has about twenty-five per cent bone, loin thirteen per cent., and round steak about six per cent, bone. Fat meat is likely to be more tender than lean, but less economical, because beef fat is less desirable than many other fats.

VEAL.

Water.

Protein.

Fat.

Car- bohydrate

Ash.

Calories per oz.

Breast (lean)

70.3

20.7

8

1

45

(med. fat)

66.4

18.8

13.8

1

58

Flank (med. fat)

68.9

19.7

10.4

1

50

Leg (average

72.4

20.6

5.9

1.1

40

Loin (average)

69.2

19.5

10.2

1.1

50

Rump

62.6

20.1

16.2

1.1

66

LAMB

Breast

56.2

19.2

23.6

1

85

Loin

53.1

17.6

28.3

1

95

Shoulder

51.8

17.5

29.7

1

99

MUTTON

Chuck (med. fat)

50.9

14.6

33.6

.9

106

Flank (med. fat)

45.8

14.8

38.7

.7

119

Leg (med. fat)

62.8

18.2

18

1

69

Loin (med. fat)

50.1

15.9

33.2

.8

106

PORK

Chuck ribs and shoulder

51.1

16.9

31.2

.9

102

Head

45.3

12.7

41.3

.7

124

Loin (average)

50.5

16.1

32.5

.9

104

Shoulder

47.4

13.2

38.7

.7

118

Tenderloin

65.1

19.5

14.4

1

61

Ham, fresh

62.8

18.5

17.7

1

74

Ham, smoked (av.)

40.3

16.5

38.8

4.7

121

Shoulder, fresh

54.3

15.5

29.4

.8

94

(California Ham)

" Shoulder

- 45

15.8

35.2

6.7

104

Dry salt backs

17.3

7.2

72.7

2.8

200

" " belly

17.7

6.7

72.2

3.4

196

Salt pork clear fat

12.2

4.5

78.8

4.5

250

Tongue

58.6

18

19.8

3.6

73

Feet

68.2

16.1

14.8

.9

58

Bacon, lean

32.7

16.4

45.2

5.7

136

Bacon, fat

18.2

10

67.2

4.8

189

SAUSAGE.

Pork sausage

38.7

12.8

46.6

1.8

136

Bologna "

59.5

18.6

18.2

2.6

70

Frankfort

55.5

21.7

18.8

3.6

71

POULTRY.

Chicken

74.2

22.8

1.8

1.2

31

Goose

42.3

13

43.9

.8

131

Turkey

55.5

20.6

22.9

1

84

FISH.

Black bass

76.7

20.4

1.7

1.2

28

Buffalo

78.6

17.9

2.3

1.2

27

Composition Of Foods

Perch

75.7

19.1

4

1.2

23

Wall eyed pike

79.7

18.4

.5

1.4

23

Pickerel

79.8

18.6

.5

1.1

2?

Red snapper

78.5

19.2

1

1.3

25

Salmon

65.2

20.6

12.8

1.4

58

Shad

70.6

18.6

9.5

1.3

43

Sheepshead

75.6

19.5

3.7

1.2

32

Trout

77.8

18.9

2.1

1.2

27

Whitefish

69.8

22.1

6.5

1.6

43

Cod

82.6

15.8

.4

1.2

19

Eels, salt water

71.6

18.3

9.1

1

45

Flounder

84.2

13.9

.6

1.3

18

Herring

72.5

18.9

7.1

1.5

41

Mackerel

73.4

18.2

7.1

1.3

40

SHELL FISH.

Clams

85.8

8.6

1

2.6

15

Crabs,, hard

77.1

16.6

2

3.1

26

Lobster

79.2

16.4

1.8

2.2

22

Oyster, as sold

88.3

6.1

1.4

1

15

Terrapin

74.5

21

3.5

1

34

Turtle

79.8

18.5

.5

.3

25

Shrimps, canned

70.8

25.4

1

2.6

32

The viscera of animals does not greatly vary in composition from that of the animal from which it is taken.

Canned or preserved meats only vary as water and salt are added or extracted.

The canned soups sold in the market contain from eighty-five to ninety-five per cent, water, and from two to five per cent, protein, and are not desirable from any dietetic standpoint.

EGGS.

Water.

Protein.

Fat.

Calorie6.

White

84.8

12

2

Yolk

51.5

15

30

Average

73.5

14.9

10.6

45

The shells of eggs average about ten per cent, of total weight.

MILK.

Water.

Protein

Pat.

Carbohydrate.

Ash.

Calories

Milk, Average

87

3.3

4

" 5

.7

20

Skimmed, average

90.5

3.4

.3

5.1

.7

11

Buttermilk

91

3

.5

4.8

.7

10

Condensed milk

30.5

8.2

7.1

52.3

1.9

89

Cream

74

2.5

18.5

4.5

.5

57

Butter

14.6

1

82.4

217

CHEESE.

Cheese, whole milk

33.7

26

34.2

2.3

3.8

123

" skim milk

45.7

31.5

16.4

2.2

4.2

82

Pineapple cheese

23

29.9

38.9

2.6

5.6

140

Limburger "

42.1

24

29.4

.4

4.1

105

Gelatine

13.6 84.2

.1

2.1

98

Isinglass, Sturgeon

19

77.4

1.6

2

94

Tallow

100

264

Lard, refined

100

264

Cottolene

100

264

Oleomargarine

9.3

1.3

82.7

6.7

220

CEREALS.

Water.

Protein

Fat.

Carbohydrate.

Ash.

Calories

Flour, fine

13.8

7.9

1.4

76.4

.5

102

Entire wheat flour

12.1

14.2

1.9

7O.6

1.2

104

Graham

11.8

13.7

2.2

70.1

2

104

Low grade flour

11.4

13.9

2.6

7O.8

1.3

105

Spring wheat

11.6

11.8

1.1

75

.5

104

Winter wheat

12.5

10.4

1

75

.5

104

Crushed wheat

10.5

11.9

1.7

74

1.4

105

Macaroni Vermicelli

10.8

11.7

1.7

72.9

3

102

Barley meal

11.9

10.5

2.2

72.8

2.6

102

Pearl barley

10.8

9.3

1

77.6

1.3

104

Buckwheat flour

14.3

6.1

1

77.2

1.4

99

Corn meal, bolted

15

9.2

3.8

7O.6

1

103

Composition Of Foods

Hominy

11.9

8.2

.6

78.9

.4

103

Pop corn

10.8

12.3

5.6

71.4

1.4

109

Pop corn, popped

4.3

10.7

.5

70.7

1.3

117

Oat meal

7.2

15.6

7.3

68

1.9

116

Rolled oats

11.2

16.7

7.2

66.8

1.9

116

Rice

12.4

7.8

.4

79

.4

102

Boiled rice

52.7

5

.1

49.1

.3

55

Rye flour

12.7

7.1

.9

78.5

.8

102

Reported analysis of Southern corn shows a very high per cent, of protein - so high in fact, and so different from the authors, that we refrain from publishing any analysis until we have more convincing data.

We regret that we have not more accurate knowledge as to the per cent, of cellulose or indigestible part of the various cereal foods. It appears that fine white flour has less than one per cent, of cellulose; rice about three per cent.; oat meal four per cent.; and corn meal five per cent.; and that the entire grain of wheat, rye and corn contains a still larger per cent, of cellulose.

CEREALS.

Water.

Protein

. Fat.

Carbohydrate

Ash.

Calories

White bread

35.4

9.5

1.2

52.8

1.1

75

Graham

32.3

8.5

1.8

55.9

1.5

80

Rye

31.8

10.1

.7

55.9

1.5

76

Biscuit

22.9

9.3

13.7

1.5

108

Coffee Cake

30.1

8.6

6.6

58.9

.8

90

Drop "

16.6

7.6

14.7

60.3

.8

117

Sponge "

11.6

6.5

9.6

70.3

2

114

Butter crackers

6.9

9.2

13.6

69.4

.9

127

Graham "

5

9.8

13.6

69.7

1.9

128

Oat meal "

4.9

10.4

13.7

69.6

1.4

129

Oyster

4.3

11.

8.8

74.2

1.7

122

Soda

8.

10.3

9.4

70.5

1.8

119

Doughnuts

17.9

6.6

21.9

52.6

1.

126

Apple pie

43.2

3.3

9.8

41.7

2.

78

Custard

62.4

4.2

6.3

26.1

1.

52

Tapioca pudding

61.8

3.6

3.7

30.

.9

49

It will be well to remember that the composition of bread, crackers and pastry vary greatly, according to the amount of butter, lard, sugar, eggs, milk and other ingredients that may be added.

VEGETABLES.

Artichokes

79.5

2.6

.2

16.7

1.

23

Asparagus

94.

1.8

.2

3.3

.7

7

Beans, dried

13.2 22.3

1.8

59.1

3.6

99

" Lima

11.1

15.9

1.8

67.

4.1

101

" string

87.3

2.2

.4

9.4

.7

13

Beets

87.6

1.1

.1

9.6

1.1

13

Cabbage

90.3

2.1

.4

5.8

1.4

10

Carrots

88.2

1.1

.4

9.2

1.1

13

Cauliflower

90.8

1.6

.8

6.

.8

11

Celery

94.4

1.4

.1

3.

1.1

5

Green corn

81.3

2.8

1.1

14.1

.7

22

Cucumber

96.

.8

.2

2.5

.5

4

Egg plant

92.9

1.2

.3

5.

.5

8

Greens

82.9

3.8

.9

8.9

3.5

17

Kohlrabi

91.1

2.

.1

5.5

1.3

9

Leeks

91.8

1.2

.5

5.8

.7

9

Lentiles

10.7

26.

1.5

58.6

3.2

102

Lettuce

94.

1.3

.4

3.3

1.

7

Okra

87.4

2.

.4

9.5

.7

14

Onions

87.3

1.7

.4

9.9

.7

15

Parsnips

79.9

1.7

.6

16.1

1.7

22

Peas

10.8 24.1

1.1

61.5

2.2

102

Peas, green

78.1

4.4

.5

16.1

.9

25

Pickles

89.

.5

.5

5.4

4.6

8

Potatoes, boiled

73.7

2,7

.2

22.3

1.4

30

Potatoes, raw

78.9

2.1

.1

18.

.9

24

" sweet

69.3

1.8

.7

27.1

1.1

35

Pumpkins

93.1

1.

.1

5.2

.6

Radishes

90.8

1.4

.1

6.6

1.1

10

Rhubarb

94.4

.6

.7

3.6

.7

7

Ruta-bagas

88.7

1.3

.2

8.5

.1.1

12

Sour krout

86.3

1.5

.8

4.4

7.

9

Spinach

92.4

2.1

.5

3.1

1.9

7

Squash

86.5

1.6

.6

10.4

.9

15

Tomatoes

94.4

.8

.4

3.9

.5

7

Turnips

88.9

1.4

.2

8.7

.8

12

Beets, potatoes, cucumbers lose from 15 to 20% in peeling.

Turnips, radishes, ruta-bagas lose 30$ in peeling.

Rhubarb, 40%. In peas and beans 50% loss in pods.

These tables do not clearly indicate the food value of the various vegetables. It would appear that pickles have one-fifth the food value of potatoes, while in fact the nutriment in them is not readily available, and they have practically no food value at all, as they are not sufficiently soluble to be of use for waste. Nearly all the green vegetables, with the exception of potatoes, have a large amount of indigestible fiber, but experiments have not been sufficiently extensive to give reliable percentages as to how much indigestible waste the various vegetables contain, but it may be assumed that celery contains from two to three per cent; turnips and onions, exclusive of peel, two per cent; cabbage and beets, three per cent; carrots and artichokes, four per cent.; green and string beans, four to five per cent.

The husk or bran (not pods) of peas and beans amount to about five per cent, and correspond to the bran envelope of wheat, but as the legumes are from ten to twenty times as rich as most of the green vegetables, the indigestible part is relatively small.

FRU1T.

Water.

Protein.

Fat.

Carbohydrate.

Acid

Ash. C

Calories

Apples

82.

.5

.5

16.6

1.2

.4

21

Apricots

83.

1.1

13.4

1.2

.5

17

Bananas (yel.)

71.1

1.2

.8

22.9

1,

30

Black berries

88.9

.9

2.1

7.5

1.2

.6

16

Cherries

86.1

1.1

.8

11.4

.9

.6

17

Cranberries

89.

.5

.7

10.1

.2

14

Currant

84.7

.5

11.

2.15

.7

17

Figs

79.1

1.5

17.4

1.4

.6

24

Grapes

78.8

1.3

1.7

16.2

1.

.5

27

Gooseberries

86.

.4

4.6

1.5

Lemons

89.3

1.

.9

8.3

.5

13

Muskmelons

89.5

.6

4.6

.6

49

Nectarines

82.9

.9

.6

15.9

.6

19

Oranges

88.3

.8

.6

7.

2.44

.6

14

Peaches

84.5

.5

14.2

.9

.8

19

Pears

83.9

.6

.8

14.2

.2

.5

19

Pine apples

89.3

.4

.3

9.7

.3

12

Plums

79.

.5

18.5

1.50

.5

24

Prunes

80.2

.8

18.5

.5

22

Raspberries

85.8

1.

12.6

1.38

.6

16

Strawberries

90.9

1.

.7

6.8

1.5

.6

11

Watermelons

92.9

.3

.1

6.5

.2

8

Whortleberries 82.4

.7

3.

13.5

.4

24

DRIED FRUITS.

Apples 36.2

1.4

3.0

57.6

1.8

78

Apricots 32.4

2.9

63.3

1.4

78

Currants,Zante

27.9

1.2

3.

65.7

2.2

86

Dates

20.8

2.2

5.1

70.4

1.5

97

Figs

22.5

5.1

70.

2.4

87

Grapes

34.8

2.9

.6

60.5

1.2

79

Prunes

26.4

2.4

.8

68.9

1.5

85

Raisins

14.

2.5

4.7

74.7

4.1

102

NUTS.

Chestnuts,fresh

38.5

6.9

8.

44.9

1.7

71

Peanuts

9.2

25.8

38.6

24.4

2.

160

Cocoanuts

46.6

5.5

35.7

11.

1.

115

Filberts, fresh

48.

8.4

28.5

13.6

1.5

Walnuts

45.5

12.5

31.6

9.9

1.7

The amount of sugar and acid varies greatly even in the same variety of fruit. The food value of fruits is mainly dependent upon the gum called pectose, and fruit sugar it contains. It is to be regretted that our present method of analyzing fruits, does not give satisfactory results as to the acids they contain. The very sour fruits, like the lemon and lime, have practically no food value for either fuel or tissue, but very great value for their acids. They must be regarded as cleansing agents. Most all fruits are more or less so.