230 



the percentage composition of a large number of broths was, water, 

 97; total solids, 3; proteid, 0.3; nitrogenous extractives, 0.6; nonni- 

 trogenous extractives, 0.7; total organic extractives, 1.3; fat, 1.3, and 

 ash 0.5 per cent. On an average 0.24 per cent of the total nitrogen 

 was present as proteids and 0.18 per cent as nonproteid bodies. 

 The clear, filtered broths contained less of the important food ele- 

 ments, i. e., proteids and fat, than complete or unfiltered broths, but 

 practically the same amounts of the different extractive bodies and 

 ash. In other words, they have less food value but fully as much 

 flavor as the unfiltered broths, provided the fat is removed in both 

 cases. Meat fat possesses more or less distinctive flavor, and if pres- 

 ent modifies the flavor of the broth. Both filtered and unfiltered 

 broths have a low food value as compared with the meats from 

 which they are made, or as compared with meats cooked by dry heat 

 or in hot water. This is obvious when it is remembered that broth 

 or soup is made up largely of water. 



The small amount of nutritive material in broth or soup is chiefly 

 in the form of organic extractives. The richness of the broth 

 increases as the size of the pieces of meat used in making it decreases. 

 An increase in the time of cooking also increases the amount of 

 nutrients found in the broth. The broth is very httle richer when 

 made from bones as well as meat, the chief nutrients thus added 

 being fat and soluble proteid. 



In general the various methods of cooking materially modify the 

 appearance, texture, and flavor of meat and hence its palatability, 

 but have little effect on total nutritive value. Wliether it be cooked 

 m hot water, as in boiling or stewing, or by dry heat, as in roasting, 

 broiling, sauteing, or frying, meat of all kinds has a high food value 

 when judged by the kind and amount of nutritive ingredients which 

 are present. 



o 



