The Chemistry of Food and Nutrition | Page 7

A. W. Duncan
2.6 Peas,
green, E.U. 7.0 0.5 15.2 1.0 1.7 ... 74.6 465 2.3 Haricots, C. 23.0 2.3
52.3 2.9 5.5 ... 14.0 1463 2.5 Walnuts, fresh k., C. 12.5 31.6 8.9 1.7
0.8 ... 44.5 1563 6.33 Walnut kernels 21.4 54.1 15.2 2.9 1.4 ... 5.0 2964
6.33 Filberts, fresh ker., C. 8.4 28.5 11.1 1.5 2.5 ... 48.0 1506 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.
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