178 



Comjwsition of chestnut varieties — water-free. 



Other (t)i(ilyKi» of nuts and ffrains.* 



Other analyses of chestnuts : 



Pa yen 



Dietrich , 



Nessler and von Fellcnburg : 



Maroncs 



Early i-hestnnts 



Late' chestnuts 



Alhiui, from a number of Italian varieties, 

 obtained the following: 



Minima 



Maxima 



Koiiig"s mean 



Other uut.s: 



Sweet almonds 



Walnuts 



Hazelnuts (tilherts) 



Acorua (shelled) 



Peanuts 



Cocoanuts (meat) 



Grains : 



Wheat 



Corn 



Beans 



Dry 

 matter. 



P.et. 

 45. 79 

 51. 25 



(?) 

 (?) 

 (?) 



(?) 

 (?) 

 48.52 



94.61 

 95. 32 



96. 23 

 r>9 8.S 

 93. 50 

 53.36 



Water-free. ' 



Ash. 



86.35 

 86.88 

 85.24 



P.ct. 

 4.04 

 3.21 



3.16 

 3.51 

 3.69 



3.00 

 3.30 

 3.54 



3.13 

 2.13 

 1.90 

 2.:J2 

 .3.48 

 1.81 



2.09 

 1.74 

 3.82 



I I Nitrogen 



Protein. | Fiber, fri-e ex- 

 tract. 



P.ct. 

 7.23 

 6. 36 



14.50 

 15.75 

 12.70 



5.20 

 9.30 

 11.29 



25, 5« 

 17.17 

 16.24 

 7.21 

 30.21 

 10.29 



14.30 

 11.33 

 28.47 



P.ct. 



P.ct. 



87.02 



3.00 

 3.63 

 3.34 



6.50 

 8.40 

 3.32 



6.93 

 6.47 

 3.40 

 5.71 



5.45 



2.93 

 2.87 

 8.32 



76.73 

 74.50 

 77.76 



163.50 

 78.20 

 79.03 



7.64 

 8.28 

 9.38 

 80.17 



15.10 



78.65 

 78.74 

 57.50 



Fat. 



P. ct. 



2.61 

 2.61 

 2.51 



1.20 

 2. 1(1 

 2. P2 



."^.74 

 Ri. 9.'. 

 69. II-: 



4. r.;i 



49.01 

 67. 3.1 



2.03 

 5.32 

 J. 8y 



' From Konig's work on Human Foods. 



t Sum of sugar, dextrin and starch. 



The ininoipal lacts relating to the composition of the chestnut may be summarized 

 as follows : 



(1) Chestnuts, like acorus, are starchy rather thau oily nuts; they keep better, 

 and are more digestible than the latter, though the air-dry nuts contain miuh more 

 water; their dry matter is not, however, so rich in protein. The European chestnut 

 closely approaches wheat in composition, but contaius less starch and more dextrose 

 and other water-soluble carbohydrates. 



(2) The small, tincultivated American chestnuts are more oily than the nuts grown 

 in Europe, and contain less starch, though they differ little Ixom the other varieties 

 in their content in sugars, protein, fiber, etc. 



(3) Varieties of European stock, when grown in this climate, though caref'ully 

 cultivatcd, and attaining normal size, apparently tend to become more oilj, poorer 



