Table A-1 (Continued) 



Proximate composition of foods 



(Edible portion) 



Carbohydrate Food 



Mois- Pro- Avail- encrgu 



Food ture Ash tein Fat Total* ahlef ((^il. per 



% % % % 7o % 100 g.) 



Chicken, broilers 71.2 1.1 20.2 7.2 151 



roaster-s 6G.0 1.0 20.2 12.6 200 



hens 55.9 1.1 IS.O 25.0 802 



Chocohite, bitter 2.3 3.2 5.5 52.0 29.2 2().6 501 



sweetened 1.4 1.4 2.0 29.8 ()2.7 61.3 471 



Clam.s ,S0.3 2.1 12.8 1.4 3.4 3.4 81 



Cocoa, plain 3.9 5.0 8.0 23.8 48.9 44.3 293 



Coconut, dried, .shredded. 3.3 0.8 3.6 39.1 53.2 49.1 556 



fresh 46.9 1.0 3.4 34.7 14.0 10.8 359 



Collard.s 8(i.6 1.7 3.9 0.(; 7.2 6.0 40 



Corn, grain 11.0 1.3 10.0 4.3 73.4 71.3 372 



popcorn, popped 4.0 1.6 12.7 5.0 76.7 74.5 386 



sweet, fresh 73.9 0.7 3.7 1.2 20.5 19.7 92 



canned 80.5 0.9 2.0 0.5 16.1 15.3 67 



Corn flakes 3.6 2.9 8.1 0.4 85.0 84.4 385 



Corn meal, whole 12.0 1.2 9.2 3.9 73.7 72.1 355 



Cotton.seed, whole 7.3 3.5 23.1 22.9 43.2 26.3 471 



Cowpeas, fresh 65.9 1.4 9.4 0.6 22.7 22.7 130 



dried, mature 10.6 3.5 22.9 1.4 61.6 57.4 342 



Crab 80.0 1.7 16.1 1.6 0.6 0.6 86 



Crackers, graham 5.5 2.2 8.0 10.0 74.3 73.5 393 



soda 5.7 2.4 9.6 9.6 72.7 72.5 420 



Cranberries 87.4 0.2 0.4 0.7 11.3 9.9 48 



Cream, cofifee 72.5 0.6 2.9 20.0 4.0 4.0 204 



whipping 59.0 0.5 2.3 35.0 3.2 3.2 330 



Cucumber 96.1 0.4 0.7 0.1 2.7 2.2 12 



Currants, red 84.4 0.6 1.2 0.2 13.6 9.6 55 



Dandelion greens 85.8 2.0 2.7 0.7 8.8 7.0 44 



Dates 20.0 1.8 2.2 0.6 75.4 73.0 284 



Doughnuts 18.7 1.0 6.6 21.0 52.7 52.5 425 



Duck 54.3 1.0 16.0 28.6 321 



Eel 71.6 1.0 18.6 9.1 162 



Eggplant 92.7 0.5 1.1 0.2 5.5 4.6 24 



Eggs, hen 74.0 1.0 12.8 11.5 0.7 0.7 162 



white only 87.8 0.6 10.8 0.8 0.8 50 



yolk only 49.4 1.7 16.3 31.9 0.7 0.7 361 



duck 70.8 1.0 13.1 14.3 0.8 0.8 184 



goose 70.4 1.1 13.9 13.3 1.3 1.3 180 



Endive or escarole 93.3 0.9 1.6 0.2 4.0 3.2 20 



Farina 10.5 0.4 10.9 0.8 77.4 77.0 370 



Figs, dried 24.0 2.4 4.0 1.2 68.4 62.6 270 



fresh 78.0 0.6 1.4 0.4 19.6 17.9 79 



Fish, various (av.) 72.1 1.4 18.0 8.5 129 



Flour, buckwheat, light. . 12.0 0.9 6.4 1.2 79.5 79.0 348 



rye, medium 11.0 1.1 11.4 1.7 74.8 73.8 350 



wheat, whole 12.0 1.7 13.3 2.0 71.0 68.7 333 



patent 12.0 0.4 10.5 1.0 76.1 75.8 364 



Frog's legs 81.9 1.1 16.4 0.3 73 



Gelatin, plain, dry 13.0 1.3 85.6 0.1 335 



Goose 51.1 0.9 16.4 31.5 349 



Gooseberries 88.9 0.4 0.8 0.2 9.7 7.8 39 



Grapefruit 88.8 0.4 0.5 0.2 10.1 9.8 40 



juice, canned, unsweet- 

 ened 89.2 0.4 0.5 0.1 9.8 9.7 38 



Grapes 81.9 0.4 1.4 1.4 14.9 14.4 70 



Grape juice 81.0 0.4 0.4 18.2 18.2 67 



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

 tein, and fat. 



t Carbohydrate exclusive of fiber, 



435 



