COMPOSITION OF PURE COCOAS. 989 



Approximate average composition of pure cocoas, partially deprived of fat. 



Nutritive constituents. 



Per cent. 



Nitrogenous substances 



Fat 



Carbohydrates ("nitrogen-free extract," including starch, etc.) 



20 

 30 

 30 



It must be remembered, however, that only about 01 e-half of these 

 nitrogenous substances are digestible protein, and the carbohydrate 

 figure given includes several substances of doubtful nutritive value. 



Amount of nutritive materials required per day by a man doing moderate manual labor. 1 



1 W-O. Atwater and Charles I). Woods, Fourth Annual Report of the Storm School Agricultural 

 Experiment Station, Storrs, Conn., 1891. 



The amount of cocoa used for the preparation of a cup of the beverage 

 is generally less than 2.5 grams. From these data, the weights of the 

 principal nutrients in a cup of cocoa and the equivalent parts of an 

 average daily ration, given in the following table, were calculated : 



Nutrients in a cup of cocoa, made from 2.5 grams of material. 



In these calculations the variable additions of milk and sugar are 

 disregarded. 



The results of these investigations emphasize in many ways the many 

 ideas that have been made for the establishment of standards of purity, 

 strength, and quality for foods for some certain means of enabling 

 the public to know the strength, quality, and degree of purity of the 

 food materials on the markets. The question of economy alone is suf- 

 ficiently important to justify serious consideration of this need, for no 

 question can be of more importance to a great part of our nation than 

 questions of economy in food, drink, and clothing. 



