Table A-1 



Proximate composition of foods 



(Edible portion) 



Carbohydrate Food 



Mois- Pro- Avail- energy 



Food ture Ash tein Fat Total* a5?et (Cal. per 



% % % % % % 100 g.) 



Almonds 4.7 3.0 18.6 54.1 19.G 16.9 597 



Apples, fresh S4.1 0.3 0.3 0.4 14.9 13.9 58 



dried 23.0 1.4 1.4 1.0 73.2 69.3 277 



Apricots, fresh 85.4 0.6 1.0 0.1 12.9 12.3 51 



dried 24.0 3.5 • 5.2 0.4 66.9 63.7 262 



canned, sirup 77.3 0.6 0.6 0.1 21.4 21.0 80 



Artichokes 83.7 1.1 2.9 0.4 11.9 8.7 63 



Asparagus, fresh 93.0 0.7 2.2 0.2 3.9 3.2 21 



canned 93.6 1.3 1.9 0.3 2.9 2.4 18 



Avocados 65.4 1.4 1.7 26.4 5.1 3.3 245 



Bacon, medium fat 20.0 4.3 9.1 65.0 (1.1) 1.1 630 



Bananas 74.8 0.8 1.2 0.2 23.0 22.4 88 



Barley, grain 10.2 2.1 12.8 2.1 72.8 70.1 356 



pearled 11.1 0.9 8.2 1.0 78.8 78.3 349 



Beans, Lima, dried 12.6 3.8 20.7 1.3 61.6 57.3 333 



fresh 6(i.5 1.7 7.5 0.8 23.5 22.0 128 



navy, dried 10.5 3.9 22.0 1.5 62.1 58.2 338 



string, fresh 88.9 0.8 2.4 0.2 7.7 6.3 35 



baked, canned 70.0 2.0 5.8 3.0 19.2 18.3 125 



green, canned 93.5 1.2 1.0 0.1 4.2 3.6 18 



Beef, medium fat 60.0 0.9 17.5 22.0 273 



chuck, medium fat (;5.0 0.9 18.6 16.0 224 



sirloin, medium fat . . . 62.0 0.9 17.3 20.0 254 



rib, medium fat 59.0 0.8 17.4 23.0 282 



round, medium fat 69.0 1.0 19.5 11.0 182 



corned, medium fat . . 54.2 5.0 15.8 25.0 293 



Beets S7.6 1.1 1.6 0.1 9.6 8.7 42 



Beet greens 90.4 1.7 2.0 0.3 5.6 4.2 27 



Blackberries 84.8 0.5 1.2 1.0 12.5 8.3 57 



Blueberries 83.4 0.3 0.6 0.6 15.1 13.9 61 



Brains (all kinds) 78.8 1.4 10.4 8.6 0.8 0.8 125 



Bran — see wheat 



Brazil nuts 5.3 3.4 14.4 65.9 11.0 8.9 646 



Bread, rye 35.3 2.0 9.1 1.2 52.4 52.0 244 



white, commercial 34.7 1.8 8.5 3.2 51.8 51.6 275 



whole wheat 36.6 2.5 9.3 2.6 49.0 47.5 240 



Broccoli 89.9 1.1 3.3 0.2 5.5 4.2 29 



Brussels sprouts 84.9 1.3 4.4 0.5 8.9 7.6 47 



Buckwheat, grain 12.0 1.9 10.3 2.3 73.5 62.8 356 



Butter 15.5 2.5 0.6 81.0 0.4 0.4 716 



Buttermilk (culfd skim 



milk) 90.5 0.8 3.5 0.1 5.1 5.1 36 



Butternuts 3.8 2.9 23.7 61.2 8.4 6.4 679 



Cabbage 92.4 0.8 1.4 0.2 5.3 4.3 24 



celery 95.4 0.7 1.2 0.3 2.4 1.9 14 



Cantaloupe 94.0 0.6 0.6 0.2 4.6 4.0 20 



Carrots 88.2 1.0 1.2 0.3 9.3 8.2 42 



canned 92.2 0.9 0.5 0.4 6.1 5.5 28 



Cashew nuts 3.6 2.7 18.5 48.2 27.0 25.7 578 



Cauliflower 91.7 0.8 2.4 0.2 4.9 4.0 25 



Celery 93.7 1.1 1.3 0.2 3.7 3.0 18 



Chard, leaves 91.0 1.2 2.6 0.4 4.8 4.0 27 



Cheese, cheddar, 



American 37.0 3.7 25.0 32.2 2.1 2.1 398 



cottage, from skim milk 76.5 1.5 19.5 0.5 2.0 2.0 95 



Swiss 39.0 3.8 27.5 28.0 1.7 1.7 870 



Cherries 83.0 0.6 1.1 0.5 14.8 14.5 61 



* Difference between 100 per cent and the sum of the percentages of water, ash. pro- 

 tein, and fat. Figures in parentheses were not obtained in this way. 

 t Carbohydrate exclusive of fiber, 



434 



