^48 



ANNUAL KEPOH'l" OF IHE 



(MT. Doc- 



Average Compositiou oi. Food i'loducts. — Coutiuued. 



Ko.jd Materials (.as purchased). 



VEGETABLE FOOD— Continued. 



Vegetables: *— Continued. 



Peas (Pisuin sativum), shelled, 



Cowpeas, dried 



Potatoes 



Rhubarb 



Sweet potatoes 



Spinach 



Squash 



Tomatoes , 



Turnips. 



Vegetables, canned: 



Peas (PFsum sativum), green. 



Corn, green 



Tomatoes, 



Fruits, berries, etc., fresh: 1 



Apples 



Bananas, 



Grapes 



Lemons 



Muskmelons 



Oranges 



Pears 



I^ersimmons, edible portion, .. 



Raspberries, 



Strawberries, 



Watermelons, 



Fruits, dried: 



Apples, 



Apricots, 



Dates, 



Figs, 



Nuts: 



Almonds 



Beechnuts, 



Brazil nuts, 



Butternuts, 



Chestnuts, fresh 



Chestnuts, dried 



Cocoanuts, 



Cocoanut, prepared 



Filberts 



Hickory nuts 



Pecans, polished 



Peanuts 



Pinon (Pinus edulis) 



Walnuts. California, black 



Walnuts, California, soft shell 



Raisins 



Miscellaneous: 



Chocolate 



Cocoa, powdered 



Cereal coffee, infusion fl part boiled in 

 20 parts water), + 



cu 



20.0 

 40.0 

 20. 



50.0 



'solo' 



25.0 

 35.0 

 25.0 

 30.0 

 50.0 

 27.0 

 10.0 



5.0 



59.4 



10.0 



45.0 

 40.8 

 49. C 

 86.4 

 16.0 

 24.0 

 t4S.8 



.52.1 

 f.2.2 

 53.2 

 21.5 

 40.6 

 74.1 

 58. 1 

 10.0 



d 

 ^ 



o 





a. 



>. 



U 





74.6 

 13.0 

 62.6 

 56.6 

 55.2 

 82.3 

 44.2 

 94.3 

 76.7 



85.3 

 76.1 

 94.0 



63.4 

 48.9 

 58.0 

 62.5 

 44.8 

 63.4 

 76.0 

 66.1 

 85.8 

 85.9 

 .37.5 



2S.1 

 81.4 

 13.8 



18.8 



2.7 



2.3 



2.6 



.6 



37.8 

 4.5 

 7.2 

 3.5 

 1.8 

 1.4 

 1.4 

 fi.9 

 2.0 

 .6, 

 1.0 



13.1 



5.9 

 4.6 



98.2 



16.9 



GO. 8 



14.7 



2.2 



21.9 



3.2 



4.5 



3.9 



5.7, 



9.8 



19.0 



4.0 



10.8 



14.3 



14.4 



5.9 



4.6 



8.5 



12.7 



31.5 



12.6 



7.0 



2.7. 



66.1 

 17.3 

 70.6 

 74.2 



0.5 



7.8 



3.5 



.5 



35.4 



56.4 



14.3 



31.5 



6.2 



4.3 



fi.2 



18.5 



10.2 



3.0 



6.8 



68.5 



30.3 

 37.7 



1.4 



1.0 

 3.4 

 .8 

 .4 

 .9 

 2.1 

 .4 



1.1 

 .9 

 .6 



.4 

 .4 

 .3 

 .4 

 .4 

 .9 

 .6 

 .6 

 .1 



2.0 



.4 



1.2 



2.4 



1.1 



2.1 



2.0 



.4 



1.1 



1.7 



.9 



1.3 



1.1 



.8 



.7 



1.5 



1.7 



.5 



.6 



3.1 



2.2 

 7.2 



.2 



3 

 o 

 P. 



"3 * 



46.", 

 1,590 

 310 

 6.-. 

 640 

 Un 

 105 

 105 

 12.-. 



255 

 455 

 1C5 



220 

 300 

 3 5 

 145 



ao 

 170 

 260 

 631 

 255 

 175 



60 



1,3.50 



340 



1,4.50 



1,475 



l,6fio 

 1,8 

 1,655 

 430 

 945 

 1,425 

 1,413 

 3.125 

 1,575 

 1,265 

 1,620 



935 

 905 

 805 

 375 

 445 



2,860 

 2,320 



30 



•Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, 

 skin, seeds, etc. The amount varies with the mothod of preparing the vegetables, and can noi 

 be accurately estimated. The figures given for refuse of vetretables. fruits, etc., are assumed 

 to represent approximately the amount of refuse in these foods as ordinarily prepared. 



tFruits contain a certain proportion of inedible materials, ns skin, seeds, etc.. which are 

 properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in 

 eating is practically the same as refuse. In others, as apples and pears, more or less of the 

 edible material is ordinarily rejected with the skin and seeds and other ined'hle portions. The 

 edible material which is thus thrown away, and should properly be classed with the waste. 

 Is here classed with the refuse. The figures for refuse here given represent a.s n<^arly as can 

 he ascertained, the quantities ordinarily rejected. 



tMllk and shell. 



5The average of five analyses of cereal coffee grain is; Water fi.2. protein 13.3, fat 3.1. (carbo- 

 hydrates 72.6. and ash 4.5 per cent. Only a portion of the nulrients, however, enter into the 

 Infusion. The average in the table represents the available nutrients In the beverage. rn''uslonfi 

 of genuine coffee and of tea like the above contain practically no nutrients. 



