Table A-1 (Continued) 



Proximate composition of foods 



(Edible portion) 



Mois- 



FooD ture 



% 



Parsnips 7S.6 



Peaches, fresh 86.9 



dried 24.0 



canned (sirup packed) 80.9 



Peanuts 2.6 



Peanut butter 1.7 



Pears 82.7 



Peas, fresh 74.3 



Peas, canned 82.3 



dried, mature 11.6 



Pecans 3.0 



Peppers, green 92.4 



Persimmons, native .... 64.4 



Pineapple 85.3 



canned (sirup packed) 7S.0 



juice, canned 86.2 



Plums 85.7 



Pork, fresh, medium fat. 42.0 



fresh, ham, medium fat 53.0 



loin, medium fat 58.0 



cured, ham, medium fat 42.0 



Potatoes 77.8 



Potato chips 3.1 



Prunes, dried 24.0 



Pumpkin 90.5 



Quinces 85.3 



Rabbit 70.5 



Radishes 93.6 



Raisins 24.0 



Raspberries, red 84.1 



Rhubarb 94.9 



Rice, brown 12.0 



white 12.3 



puffed 3.5 



Rutabagas 89.1 



Rye, grain 11.0 



Salmon, Pacific, raw . . . 63.4 



canned, red 67.3 



Sardines, canned in oil . . 57.4 



Sauerkraut, canned .... 93.2 



Scallops 80.3 



Shrimp, canned 75.6 



Sirup, table blends 25.0 



Soybeans, whole 7.5 



Soybean flour, low fat. . . 11.0 



Spinach 92.7 



S(iuash, summer 95.0 



winter 88.6 



Strawberries 89.9 



Sugar, granulated 0.5 



Sweet potatoes 68.5 



Tangerines 87.3 



Tapioca 12.6 



Tomatoes 94.1 



canned 94.2 



Tomato juice, canned . . . 93.5 



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

 tein, and fat. 



t Carbohydrate exclusive of fiber. 



437 



