COMPOSITION OF ARTICLES OF HUMAN FOOD. 157 
food would require five such, animals, in order to procure the 
carbon necessary for respiration. Hence we see the immense 
advantage as to economy of food, which a fixed agricultural 
population possess over the wandering tribes of hunters which 
still people a large part both of the Old and Hew Continents. 
164. The following Table exhibits the proportions of albu¬ 
minous, starchy or saccharine, fatty, and saline substances, 
contained in various articles ordinarily used as food by Man ; 
together with the proportion which water bears in each case 
to the solid constituents of the food, which becomes a most 
important element of consideration when the nutritive value 
of different kinds of food is compared :— 
Substances, 100 parts. 
j Water. 
Albumi¬ 
nous sub¬ 
stances. 
Starch, 
Sugar, 
&c. 
Is 
Pm 
Salts. 
Carboni¬ 
ferous.* 
Nitroge¬ 
nous. 
Total 
nutri¬ 
ment. 
Human Milk . 
89 
3.5 
4.2 
3.0 
0.2 
11.4 
3.5 
14.9 
Cow’s Milk .. 
86 
4.5 
5.0 
4.1 
0.7 
14.8 
4.5 
19.3 
Skimmed Milk . 
87 
4.5 
5.0 
2.7 
0.7 
11.5 
4.5 
16.0 
Butter Milk . 
87 
4.5 
5.0 
0.5 
0.7 
6.0 
4.5 
10.5 
Beef and Mutton . 
73 
19.0 
5.0 
2.0 
12.0 
19.0 
31.0 
Veal . 
77 
19 0 
1.0 
0.6 
2.4 
19.0 
21.4 
Poultry. 
74 
21.0 
3.0 
1.2 
7.2 
21.0 
28 2 
Bacon . 
20 
0.8 
7 0.0 
1.3 
168.0 
0.8 
168.8 
Cheese (Cheddar) . 
36 
29.0 
30.0 
4.5 
72.0 
29.0 
101.0 
„ (Skimmed). 
44 
45.0 
6.0 
5.0 
14.4 
45.0 
59.4 
Butter . 
15 
83.0 
2.0 
199.0 
... 
199.0 
Eggs. 
74 
14.0 
10.5 
1.5 
25.0 
14.0 
39.0 
White of Egg. 
78 
20.0 
1.6 
20.0 
20.0 
Yolk of Egg .. 
52 
16.0 
30.0 
1.3 
72.0 
16.0 
88.0 
White Fish.*. 
79 
19.0 
1.0 
1.2 
2.4 
19.0 
21.4 
Salmon. 
78 
17.0 
4.0 
1.4 
9.6 
17.0 
26.6 
Eel. 
80 
10.0 
8.0 
1.3 
19.2 
10.0 
29.2 
Wheat Flour . 
15 
11.0 
70.0 
2.0 
1.7 
74.8 
11.0 
85 8 
Barley-meal. 
15 
10.0 
70.0 
2.4 
2.0 
75.8 
10.0 
85.8 
Oat-meal . 
15 
12.0 
62.0 
6.0 
3.0 
76.4 
12.0 
88.4 
Rye-meal. 
15 
9.0 
66.0 
2.0 
1.8 
70.8 
9.0 
79.8 
Indian-meal . 
14 
9.0 
65.0 
8.0 
1.7 
84.2 
9.0 
93.2 
Rice . 
14 
7.0 
76.0 
0.3 
0.3 
76.7 
7.0 
83.7 
Haricots . 
19 
23.0 
45.0 
3.0 
3.6 
52.2 
23.0 
75.2 
Peas .. 
13 
22.0 
58.0 
2.0 
3.0 
62.8 
22.0 
84.8 
Beans . 
14 
24.0 
44.0 
1.4 
3.6 
47.4 
24.0 
71.4 
Lentils. 
14 
29.0 
44.0 
1.5 
2 3 
47.6 
29.0 
76.6 
Wheat-bread . 
44 
9.0 
49.0 
1.0 
2.3 
51.4 
9.0 
60.4 
Rye-bread . 
48 
5.3 
46.0 
1.0 
1.4 
48.4 
5.3 
53.7 
Potatoes . 
74 
20 
23.0 
0.2 
0.7 
23.5 
2.0 
25.5 
Green Vegetables. 
86 
2.0 
4.0 
0.5 
0.7 
5.0 
2.0 
7.0 
Arrow-root . 
18 
82.0 
82.0 
82.0 
* The value of the Fat is stated in this column according to its 
heating equivalent of starch, which is larger in the ratio of 2*4 to 1. 
Hence, in the last column, the proportion of nutriment in aliments 
containing fat, comes to be greater than the weight of their solids 
would indicate. 
