No. 6. DEPARTMENT OF AGKICULTI'RE. 



Average Composition of American Food Products— Continued 



999 



Food Materials (as purchased). 



■a 



c 



3 

 O 



a 



3 to 



a! 



I- 



VEGETABLE FOOD— Continued. 



Vegetables:*— Continued. 



Peas (Pisum faativum), shelled, 



Cow peas, dri- d 



Potatoes 



Rhubarb 



Sweet potatoes 



Spinach, 



SQuash 



Tomatoes 



Turnips 



Vegetables, canned: 



Peas (Pisum sativum), green 



Corn, green, 



Tomatoes, 



Fruits, berries, etc., fresh: t 



Apples 



Bananas 



Grapes 



Lemons 



Muskmelons 



Oranges 



Pears 



Persimmons, edible portion 



Raspberries 



Strawberries 



Watermelons 



Fruits, dried: 



Apples 



Apricots 



Dates 



Figs, 



Nuts: 



Almonds 



Beechnuts 



Brazil nuts, 



Butternuts 



Chestnuts, fresh 



Chestnuts, dried 



Cocoanuts 



Cocoanut, prerared 



Fi Rerts 



Hickory nuts 



Pecans, polished 



Iv.'.nuts 



Pinon (Pinus edulis) 



Walnuts. Calirornia, black 



Walnuts, Calif crnia. soft shell 



R.\i.>!iii.s 



JtlsceliPnt-cus: 



Cho"-(']alP. .. 



Co''' -a, powccrr-i! , 



Cereal coffee. InfuMon (1 part boiled in 

 20 p&rt s watei ) , s 



20.0 

 40.0 

 20.0 



50.0 



30.0 



2.5.0 

 35.0 

 25.0 

 30.0 

 50.0 

 27.0 

 10.0 



5.0 

 59.4 



10.0 



45.0 

 40.8 

 4'>.6 

 S6.4 

 16.0 

 24.0 

 ±48.8 



52.1 

 62.2 

 53.2 

 24.5 

 40.6 

 74.1 

 5S.1 

 10.0 



S5.3 



76.1 

 W.O 



63.4 

 48.9 

 5S.0 

 62.5 

 44.8 

 63.4 

 76.0 

 66. 1 

 85.8 

 85.9 

 37.5 



2S.1 

 81.4 

 13. S 

 18.8 



2.3 



2.6 



.6 



37.8 

 4.5 

 7.2 

 3.5 

 1.8 

 1.4 

 1.4 

 6.9 

 2.0 

 .6 

 1.0 



13.1 



5.9 

 4.6 



98.2 



3.6 

 2 S 

 1.2 



.3 



.8 



1.0 



. I 



.3 

 .6 

 .5 

 .8 

 1.0 

 .9 

 .2 



1.6 



.9 



1.9 



4.3 



11.5 

 13.0 

 8.6 

 3.S 

 5.2 

 8.1 

 2.9 

 6.3 

 7.5 

 5.8 

 5.2 

 19.5 

 8.7 

 7.2 

 6.9 

 2.3 



-.2.9 

 L'1.6 



0.5 

 1.4 



.1 



.4 



.6 



.3 



.2 



A 



.1 



.2 



1.2 

 .2 



1 



.3 



.4 



1.2 



.5 



.1 

 .4 



.6 

 .1 



2.2 



30.2 



34.0 



33.7 



8.3 



4.5 



5.3 



25.9 



57.4 



31.3 



25.5 



33.3 



29.1 



36.8 



14.6 



26.6 



3.0 



48.7 

 28.9 



16.9 1 



60.8 



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 



9.5 



7.8 



3.5 



.5 



35.4 



56.4 



14.3 



1.0 

 3.4 



..8 

 .4 

 .9 



2.1 

 .4 



1.1 

 9 

 .6 



.3 

 .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 



465 

 1,590 

 310 

 65 

 640 

 110 

 105 

 105 

 125 



255 



455 

 105 



220 

 300 

 305 

 145 



90 

 170 

 260 

 630 

 255 

 175 



60 



1,350 

 340 



1.450 

 1.475 



1,660 



1,820 



1.655 



430 



945 



425 



413 



125 



575 



2f5 



1,620 



1,93-; 



1,9C5 



805 



1.375 



1,415 



2 s<;o 



2,S20 

 30 



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

 skin, seeds, etc. The amount varies with the method of preparing the vegetables, and can not 

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

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



tPruits contain a certain proportion of inedible materials, as 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 inedible 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, as nearly as can 

 be ascertained, the quantities ordinarily rejected. 



jMilk and shell. 



§The average of five analyses of cereal coffee grain is: Water 6.2. protein 13.3. fat 3.4. carbo- 

 hydrates 72.5. and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the 

 infusion. The average in the table represents the available nutrients in the beverage. Infusions 

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



