4 
{33] CHEMICAL COMPOSITION AND VALUE OF FISH FOR FOOD. 263 
We might live on fean meat, but not on tallow andstarch. Animal foods, meats, fish, 
and the like, consist mainly of albuminoids and fats, and contain very little of the 
carbohydrates. Vegetable foods, on the other hand, consist largely of carbohydrates, 
and contain less of the albuminoids and fats. Science and experience unite in testify- 
ing that a proper combination of allmakes the most wholesome, as we know it gives 
the most agreeable, diet. 
The table below is constructed to illustrate the composition and food 
values of the samples of fish, oysters, &c., analyzed, as compared with 
other animal foods and with each other. The figures for meat, game, 
milk, eggs, &c., as well as the basis of estimating the nutritive values, 
are from German sources.—(Kénig, Nahrungsmittel, I, 206-210 and 
223-226.) The analyses of fish (except the dried cod) and of inverte- 
brates are taken from Tables I-VII of this report. 
TABLE VIII. 
Composition and valuations of animal foods. 
[Valuation of medium beef assumed as 100.] 
i a OO 
Total edible solids, actual nutritive 
IN FLESH FREE FROM BONE AND OTHER WASTE, 
Solids—actual nutritive material. 
materials in whole sample. (1) 
Albuminoids, protein. 
Mineral ingredients. 
Nutritive valuation. 
Extractives. (2) 
MEATS. 
Per ct. | Per ct. | Per ct. | Per ct. | Per ct.| Per ct.| Per ct. 
Reeriblenn RS ot cet ts AT pene bl ie Pr T6h70 | Q0°6L. |. 1450) |ooac sce 1.18 91.3 
Bet eIMeMIIM << .<% 05 cite Pas somatic Se eee ee te 72.25 | 21.3 Dail 9! | emrasaroteie Ti7 100. 0 
eet tase ss sce ceiotee =o aes alates sc ele einisl|2eimem <2 54. 76 16. 93 D1e2o Nclersteiee as 1. 08 112.0 
Wiealiatiowso tc csteweecectes eee bere 72431-)| 18-88 TAL 0. 07 1. 33 92.4 
Mutton, medium .-..-.- SEE AL SOHaNAS A onoon Cmabtone 75: 991, 18. 11. BATT vscrerersere's 1533 86. 6 
ar kaetat panes rccteinsce Gacecaaeles sue ciee ac, .(be:smne aye ARE AG ed 4. 104s les OUIOL + [oo serie 0. 72 116.0 
BMO KEG DESL: = east ceiae os cate omictels'ominicias Eee ars AR GSisl pote LOM 415.130 -| satosrenr== 10. 59 146.0 
SIMD KCN AIMee Se cee eres ceases sete iencle eile sisioa=iete 27.98 | 23.97} 36.48 1.50 | 10.07 157.0 
GAME, FOWL, &C | 
| 
CCRT ATi Se oe eee 2 pel ee ER eee ee ese 75176 | 19.77 1. 92 1. 42 Las 88. 8 
LEGIT eS SE See Aa ean ao tnd pers ee 70. 06 18. 49 |} 9. 34 1. 20 0.91 93.9 
Mi oe ae aoe ee cet eee ao Ne ele ete teins [eee a% ato 70.82 | 22.65) 3.11 2. 33 1.09 104.0 
MILK, EGGS, &C 
GENE NA eee ee racicicic ae Sele ene aiate wicctesctel| eiererselnier= S741.) 854d 3. 66 4. 82 0.70 23.8 
Cow’s milk, skimmed..-..-. Reh ees Soe ate ucts eeness 90. 63 3. 06 0.79 4.77 0.75 18.5 
Wows mille \qmeam Jo. 5) So an oes ete sc in| etome se = 66. 41 3.70 | 25.72 3. 54 0. 63 56. 1 
ISTHE Se Gad SoS SEES ae ae Ae ies Bee ee eee eee See 14. 14 0. 86 83. 11 0. 70 1.19 124.9 
Oireese. skimmed milky. 2.5 3.2.0 hse sese aise |b n= snae 48.02 | 32.65 8. 41 6. 80 4.12 159. g 
MtieosowaiGlevmillosess «cco esos sao Sete neiarate arn aratnia 46.82 | 27.62 20.54 1. 97 3. 05 151.9 
GIRG GSES Gini i 0 ke CU as soe ee opcebondesne aaeacae aDanted 27.16 30. 43 2. 53 | 4.13 | 163. 9 
nS a ee es Serene en oR A ee 73.67! 12.55! 12.11! 0.55! 1.12 72.3 
(1.) The figures in the first column give the percentages of actual nutrients in the samples as actu- 
ally found in the markets. Those for fish apply to either the whole or dressed samples, as stated in 
Tables I-IV of Part I of this report; those for oysters and clams to the shell contents; scallops, the 
muscle ; lobsters and croy fish, the whole animal. 
(2.) Essentially the carbohydrates, except in the European dried cod and in the invertebrates, in 
which the extractives are calculated as explained in Part I, ‘‘ Methods of analysis,” page 25. 
