Table A-1 (Continued) 



Proximate composition of foods 



(Edible portion) 



Carbohydrate Food 



Mois- Pro- Avail- energy 



Food ture Ash tein Fat Total* ahle-f (Cal. per 



% % % % % % 100 g.) 



Tongue, beef (IS.O 0.9 16.4 15.0 0.4 0.4 207 



Tuna, canned, solids 00.0 2.7 29.0 8.2 198 



Turkey 5S.3 1.0 20.1 20.2 268 



Turnips 90.9 0.7 1.1 0.2 7.1 6.0 32 



Turnip tops S9.5 1.8 2.9 0.4 5.4 4.2 30 



A'eal, medium fat 68.0 1.0 19.1 12.0 190 



Walnuts, English 3.3 1.7 15.0 64.4 15.6 13.5 654 



Watermelons 92.1 0.3 0.5 0.2 6.9 6.3 28 



Watercress 93.6 1.1 1.7 0.3 3.3 2.8 18 



Wheat, grain 11.0 1.6 13.0 2.0 72.4 70.6 360 



bran, crude 10.1 6.1 16.6 3.7 63.5 53.2 354 



germ 11.0 4.3 25.2 10.0 49.5 47.0 361 



puffed 3.8 3.6 10.8 1.6 80.2 78.5 355 



shredded 5.6 1.7 10.1 2.5 80.1 77.8 360 



Yams 72.6 1.0 2.1 0.2 24.1 23.3 107 



Yeast, compressed 70.9 2.4 13.3 0.4 13.0 12.7 86 



dried, brewer's 7.6 7.9 46.1 1.6 36.8 36.0 273 



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

 tein, and fat. 



t Carbohydrate exclusive of fiber. 



438 



