The Chemistry of Food and Nutrition | Page 7

8.9 Tomatoes, U. 1.2 0.2 3.5 0.6 0.5 ... 94.0 105 3.3 Grapes, U. 1.0 1.2 10.1 0.4 4.3 25 58.0 335 12.8 Apples, E.U. 0.4 0.5 13.0 0.3 1.2 (25) 84.6 290 35.3 Raisins, E U. 2.6 3.3 76.1 3.4 ... (10) 14.6 1605 32.0 Dates, E.U. 2.1 2.8 78.4 1.3 ... (10) 15.4 1615 40.0 Banana, C.D. 1.71 ... 20.13 0.71 1.74 ... 75.7 406 11.7 Banana Flour, P. 3.13 1.73 82.4 5.93 1.21 ... 5.6 1664 27.5 Potatoes, K. 1.9 0.2 20.7 1.0 0.7 ... 75.7 429 11.0 Turnips, E. 1.3 0.2 6.8 0.8 1.3 (30) 89.6 159 5.57 Onions, E.U. 1.6 0.3 9.1 0.6 0.8 (10) 87.6 225 6.1 Cabbage, E U. 1.6 0.3 4.5 1.0 1.1 (15) 91.5 123 3.23 Asparagus, U. 1.5 0.1 2.3 1.2 0.5 ... 94.4 85 1.7 Celery, E.U. 1.1 0.1 3.3 1.0 ... (20) 94.5 85 3.2 Mushrooms, U. 3.5 0.4 6.8 1.2 ... ... 88.1 210 2.2 Tapioca, U. 0.4 0.1 88.0 0.1 ... ... 11.4 1650 220 Sugar ... ... 100 ... ... ... ... 1860 ... Oil ... 100 ... ... ... ... ... 4220 ... Milk 3.6 3.7 4.6 0.73 ... ... 87.4 309 3.56 Butter, fresh 0.8 83.5 1.5 0.2 ... ... 14.0 3566 234 Cheese, U. 25.9 33.7 2.4 3.8 ... ... 34.2 1950 3.0 Hen's Eggs, U. 11.9 9.3 ... 0.9 ... 11.2 65.5 635 1.74 Beef, loin, U. 16.4 16.9 ... 0.9 ... 13.3 52.9 1020 2.3 Beef, loin, edible p., U. 19.0 19.1 ... 1.0 ... ... 61.3 1155 2.3 Mutton, shoulder, U. 13.7 17.1 ... 0.7 ... 22.1 46.8 975 2.77 Pork, Ham, U. 14.3 29.7 ... 0.8 ... 10.3 45.1 1520 4.6 Bacon, smoked, U. 9.5 59.4 ... 4.5 ... 8.7 18.4 2685 13.9 Fowl, U. 13.7 12.3 ... 0.7 ... 25.9 47.1 775 2.0 Goose, U. 13.4 29.8 ... 0.7 ... 17.6 38.5 1505 4.9 Cod, dressed, U. 11.1 0.2 ... 0.8 ... 29.9 58.5 215 0.04 Mackerel, whole, U. 10.2 4.2 ... 0.7 ... 44.7 40.4 365 9.13 Oysters, L. 8.75 0.92 8.09 2.4 ... ... 79.8 352 1.16
NOTES ON THE TABLE OF ANALYSIS.--Under calories are shown kilo-calories per pound of food. In the analysis marked U the crude fibre or cellulose is included with the carbo-hydrate, the figures being those given in Atwater's table. He has found that from 30 to 91 per cent. of the crude fibre was digested, according to the kind of food. The term fibre or cellulose in analytical tables is not a very definite one. It depends upon the details of the method of analysis. In the analyses other than U, the cellulose is excluded in calculating the calories. Nutrient ratio is the proportion of the sum of the carbo-hydrate and fat, compared with the proteid as 1. The fat has first been multiplied by 2.225 to bring it to the same nutrient value as the carbo-hydrate.
U indicates that the analyses are taken from the United States Department of Agriculture Experimental Station, Bulletin 28, the tests being chiefly made by Dr. W.O. Atwater, or under his direction. They are average analyses of several samples. The refuse consists of such parts as are rejected in preparing the food; the outer leaves, skin, stalk, seeds, &c., of vegetables; the shell of eggs; the bone, &c., of meat. E, indicates that the edible portion only of the food has been analysed, and under refuse, in brackets, is shown the quantity rejected before the analysis was made.
There is considerable variation in the same kind of food, according to the variety of seed and conditions of growth &c., especially is this the case with wheat and flour; whenever it has been possible the average of the analyses of many samples have been given. The method of analysis has not always been uniform, frequently the cellulose is included with the carbo-hydrates, and the proteid sometimes includes a very appreciable quantity of non-proteid nitrogenous matter. This is the case in the analysis of the mushrooms. G.--Analyses are by John Goodfellow; it will be noticed that the wheatmeal bread is not made from the same flour as the whole-meal. D.--B. Dyer, average of 19 fine and coarse oatmeals. S, from U.S. Cons. Reports, 1899. C.--A.H. Church. The walnut kernels are in the dried condition as purchased; originally of the same composition as shewn in the fresh kernels. C.D.--Cavendish or Figi variety of banana, analysis by D.W.M. Doherty, N.S. Wales. P.--A. Petermann, U.S. Cons. Banana flour, musca paradisiaca variety. This is widely used in Central America. The flour is from the unripe fruit, and contains starch 45.7 per cent.; on ripening the starch is converted into sugar. K.--Konig, mean of 90 analysis. Milk:--Average of many thousand analyses of the pure. Butter.--Made without salt. L, from the "Lancet," 1903, I, p.