151 



Table 36. — Total weigJii, composition, and amount of nutrients in food, etc. — Continued. 



Kind of food material. 



VEGETABLE FOOD — Cont'd. 



Fniits, dried— Continued. 



reaches, evaporated . 



Prunes, dried 



Raisins 



Nuts: 



Almonds 



Cocoanuts 



Cocoanut, shredded .. 



Nuts, mixed 



Walnuts, black 



Walnuts, English 



Total 



Beverages, condiments, etc. 



(;atsup 



Horse-radish 



Mustard, German 



Pickles, chowchow 



Pickles, cucumber 



Pickles, mixed 



i'east 



Total 



Total vegetable food. 

 Total food 



Percentage composi- 

 tion. 



Pro- 

 tein. 



Per ct. 

 4.7 

 1.8 

 2.3 



11.5 

 2.9 

 6.3 

 7.9 

 7.2 

 6.9 



1.5 

 1.4 

 4.8 

 1.1 

 . 5 

 1.1 

 11.7 



Fat. 



Per ct. 

 1.0 



""■i.O 



30.2 

 2.^9 

 57.4 

 31.5 

 14.6 

 26.6 



Carbo- 

 hy- 

 drates. 



Per ct. 

 62.5 

 62.2 



68.5 



9.5 

 14.3 

 31.5 

 6.7 

 3.0 

 6.8 



Weight used. 



Total 

 food 1 

 material. Protein. 



Nutrients. 



Kilograms. 



10, 194. 1 



9, 113. 2 



2,280.9 



24.1 

 40.5 

 61.7 

 504.5 

 20.9 

 2.7 



Kilograms. 



479.1 



164.0 



52.5 



2.8 

 1.2 

 3.9 

 39.9 

 1.5 

 .2 



142, 481. 4 



56.6 



15. 2 



35.0 



52.7 



2, 897. 8 



272. 7 



717.4 



4,047.4 



1,186, .581. 5 



1,554.5 



.9 



.2 



1.6 



.6 



14.5 



3.0 



84.0 



104.8 



53, 744. 9 



Fat. 



Kilograms. 

 102. 



68.4 



7.3 



10.5 



35.4 



159.0 



3.0 



.7 



1,086.3 



.1 



2.0 

 .2 

 8.7 

 1.1 

 2.9 



15.0 



8,194.7 



2, 080, 688. 7 125, 789. 9 170, 756. 



Carbohy- 

 drates. 



Kilograms. 

 6,371.3 

 5, 668. 4 

 1,562.4 



2.3 



5.8 



19.5 



33.8 



.6 



.2 



31, 702. 4 



7.0 

 1.6 

 1.3 

 2.1 



78.2 



10.9 



150.6 



251.7 



491,494.3 



512,632.0 



PERCENT.\GE COMPOSITION OF FOODS USED. 



Table 37 below shows the percentage composition assumed for each article of food 

 used in the studie.'^ herein reported. In the case of food materials eaten in the uncooked 

 state — for instance, bananas, celery, etc. — the values used are averages of analyses of 

 similar materials taken from a previous publication of this Office.^ In the case of 

 most of the cooked foods the percentage composition was computed from the weight 

 of the cooked food and the weight and composition of the raw materials, as explained 

 on page 15 preceding. In a few cases, through lack of time or because such a course 

 might have interfered with the work of the kitchen employees, it was not possible to 

 take weighings of the ingredients u.sed in preparing the foods, and it was necessary 

 to make use of computed or determined analyses of similar foods made for other 

 purposes. 



The reference numbers in the column at the left of the table correspond with 

 those given in parentheses in connection with the materials in Table 35, and 

 serve to indicate the values used in calculating the quantities of nutrients in each. 

 In some cases the values used for such calculation were individual computations of 

 composition, and in others they were averages of several such computations, those 

 values being selected which were believed to correspond most closely to the food 

 material as eaten. 



The various food materials have been grouped as usual under the different kinds of 

 animal and A-egetable food. Those materials that contained different kinds of food 

 materials and could therefore not be easily classified are grouped as miscellaneous 

 foods. In the case of a few of the articles a brief explanation seems necessary. 



a U. S. Dept. Agr., Office of Experiment Stations Bui. 28. 



I 



