Table A-1 (Continvied) 



Proximate composition of foods 



(Edible portion) 



Mois- 



FooD ture 



% 



Heart, beef 77.0 



pork 76.8 



Hominy, dry 12.0 



Honey 20.0 



Ice cream, plain ()2.1 



Jellies 84.5 



Kale 80.0 



Kidney, beef 74.9 



pork 77.1 



sheep 77.8 



Kohlrabi 90.1 



Lamb, medium fat 55.8 



leg, mediimi fat 03.7 



rib, medium fat 51.9 



shoulder, medium fat. 58.3 



Lemons 89.3 



Lentils, dried (entire 



seeds) 11.2 



Lettuce 94.8 



Limes 80.0 



Liver, beef 09.7 



calf 70.8 



pork 72.3 



Lobster 79.2 



Loganberries 82.9 



Macaroni, dry 8.6 



Milk, fresh, whole 87.0 



skim 90.5 



canned, evaporated, 



unsweetened 73.7 



condensed, sweetened 27.0 



dried, whole 3.5 



skim 3.5 



goat, fresh 87.4 



human, fresh 87.5 



Molasses, cane, medium. 25.4 



Mulberries 82.8 



Mushrooms 91.1 



Mustard greens 92.2 



INIutton — see lamb 



Nectarines 82.9 



Oats, grain 9.8 



Oatmeal or rolled oats . . 8.3 



Okra 89.8 



Oleomargarine 15.5 



Olives, pickled, green . . . 75.2 



ripe, pickled 75.8 



Onions, mature 87.5 



green 87.6 



Oranges 87.2 



Orange juice, fresh or 



canned 87.5 



Oysters, fresh, solids . . . 80.5 



Pancreas (all kinds) ... 63.3 



Papayas 88.7 



Parsley 83.9 



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

 tein, and fat. 



t Carbohydrate exclusive of fiber. 



436 



