524 



U. S. BUREAU OF FISHEEIES 



of the protein inTolved, and that will become clear in a table to be 

 used later on. In Table 17, which is taken from Atwater's (1888) 

 original publication; these considerations are presented in rather 

 sti-iking form. 



Table 17. — Comparison of the composition and food value of various types of food 



- materials 



[Analyses of the edible portion on the fresh basis] •• 



Food materials 



Fish and animal foods: 



Beef, side. 



Beef, round 



Beef, sirloin 



Mutton, side. 



Mutton, leg 



Mutton, loin (chops).. 



Flounder 



Codfish. 



Mackerel, fat 



Mackerel, lean 



Mackerel, average 



Salmon. 



Oysters, fat 



Oysters, lean 



O ysters, average 



Hens' eggs 



Cows' milk 



Cheese, whole milk 



Cheese, skimmed milk 



Butter. 



Oleomargarine 



Lard... 



Vegetable foods: 



Wheat bread 



Wheat flour 



Graham flour 



Rye flour.. 



Buckwheat flour 



Beans 



Oatmeal. 



Corn (maize) meal 



Rice 



Sugar 



Potatoes 



Sweet potatoes 



Turnips 



Carrots 



Cabbage.. 



Melons 



A pples ._. 



Pears 



Bananas 



Total 

 solids 



Per 



cent 

 45.3 

 33.3 

 40.0 

 54.1 

 38.2 

 50.7 

 15.8 

 17.4 

 36.0 

 21.3 

 28.4 

 36.4 

 18.3 

 9.1 

 12.9 

 26.9 

 12.6 

 68.8 

 .58.7 

 90.0 

 90.0 

 99.0 



67.3 

 88.4 

 87.0 

 86.9 

 86.5 

 86.3 

 92.3 

 85.5 

 87.6 

 97.8 

 24.5 

 24.2 



8.8 

 12.1 

 10.0 



4.8 

 15.2 

 17.0 

 26.9 



Fat 



Per cent 

 27.1 



9.0 

 19.0 

 38.7 

 19.0 

 35.0 

 .7 

 .4 

 16.3 



2.2 



8.2 

 13.4 



1.7 

 .6 



1.2 

 11.7 



3.7 

 35.5 



6.8 

 85.0 

 84.5 

 99.0 



1.9 

 1.1 

 1.7 

 6.7 

 1.3 

 2.1 

 7.1 

 3.8 

 .4 



.6 



Protein 



(NX 6.25) 



Per cent 



17.2 



23.0 



20.0 



14.7 



18.3 



15.0 



13.8 



15.8 



18.2 



18.1 



18.8 



21.6 



8.0 



4.2 



6.0 



13.7 



3.4 



27.1 



38.4 



1.0 



11.1 



11.7 



6.7 



6.5 



23.2 



15.1 



9.1 



7.4 



.3 



2.0 



1.5 



1.0 



1.0 



1.9 



1.1 



.4 



.4 



1.9 



Ash (in- 

 organic 

 matter) 



Per cent 

 1.0 

 1.3 

 1.0 

 .7 

 .9 

 .7 

 1.3 

 1.2 

 1.5 

 1.0 

 1.4 

 1.4 

 1.9 

 2.5 

 2.0 

 1.0 

 .7 

 3.9 

 4.6 

 3.5 

 4.5 



1.0 

 .6 

 1.8 

 .7 

 1.1 

 3.6 

 20 

 1.6 

 .4 

 .8 

 1.0 

 1.2 

 .7 

 .8 

 1.2 

 .6 

 .5 

 .3 

 1.1 



Carbo- 

 hydrates 



Per cent 



6.7 

 1.8 

 3.7 

 .5 

 4.8 

 2.3 

 8.9 

 .5 

 .4 



55.5 

 75.6 

 71.8 

 78.7 

 77.6 

 57.4 

 68.1 

 71.0 

 79.4 

 96.7 

 21.3 

 21.1 

 6.9 

 10.1 

 6.2 

 2.5 

 14.3 

 16.3 

 23.3 



Potential 

 energy in 

 1 pound 

 of each 

 material 



Calories 



1,465 



805 



1,175 



1,905 



1,140 



1, 755 



285 



310 



1,025 



430 



695 



965 



345 



135 



230 



760 



310 



2,045 



1,165 



3,615 



3, 585 



4,180 



1,280 



1,660 



1,625 



1,620 



1,620 



1, 585 



1,845 



1,650 



1, G30 



1,800 



440 



435 



155 



215 



176 



90 



275 



310 



495 



In order to appreciate better the real significance of fish in the 

 dietary and the relative cost of obtaining protein (which is the essen- 

 tial part of both fish and meat) Table 18 is given. This table is taken 

 from a bulletin by Langworthy (1907), entitled *'Fish as food," and 

 is well worth careful study by anyone interested in matters of diet 

 and the preparation of menus, particularly where the cost of food is 

 a factor. 



