HUMAK FOODS. 



169 



PERCENTAGES OF NUTRIENTS, WATER, AND 

 REFUSE IN SPECIMENS OF FOOD 3IATERIALS. 



(Atwater.) 



Food Materials. 



Beef: 



Veal: 



lima I Foods, as Purchased. 



Neck 



Shoulder 



Chuck rib 



Rib 



Sirloin 



Round steak 



Side without kidney fat 



Rump, corned 



Flank, corned 



Shoulder 



Mutton: Shoulder 



Leg 



Loin 



Side, without kidney fat. 



Pork: Shoulder roast, fresh 



Ham, salted, smoked 



Chicken 



Turkey 



Eggs, in shell 



Fish, etc. : Flounder, whole 



Bluefish, dressed 



Codfish, dressed 



Shad, whole 



Mackerel, whole 



Halibut, dressed 



Salmon, whole 



Salt codfish 



Smoked herring 



Salt mackerel 



Canned salmon 



Lobsters 



Oysters 



Animal Foods^ Edible Portion. 



Beef: Neck 



Shoulder 



Chuck rib 



Rib 



Sirloin 



Round 



Side, without kidney fat. . . 



Rump, corned 



Flank, " 



Veal: Shoulder 



Mutton: Shoulder 



Leg 



Loin , 



20. 

 12.6 

 14.6 

 21.0 

 195 



7.8 

 19.2 



5-0 



12. 1 

 17.9 

 16.3 

 18. 1 

 15-8 

 17-3 

 14.6 

 II. 4 

 38.2 

 32-4 

 13-7 

 66.8 

 48.6 

 29.9 

 so. I 

 44.8 

 17.7 

 35 3 

 42.1 

 509 

 40.4 



4.9 

 62.1 

 82.3 



Edible Portion. 



.62. 



58. 

 48. 

 60. 



68. 

 54- 



4Q.8 



68. 



58. 



61. 



49. 



Nutrients. 



30-4 

 31.6 

 35-9 

 40.8 

 32.2 

 31-3 

 36.5 

 24.2 

 44.2 

 25-4 

 34-7 

 31-3 

 42.7 



38. 



5 

 42.4 



51- 

 17.2 

 22.9 

 23.2 



6. 

 II. 

 II. 6 

 14-7 

 15 



20.4 

 24 

 17.6 

 29.9 

 31-5 

 35-8 



6.9 



2-3 



38.0 



36.1 



42 



51-9 



40.0 



31.8 



45-2 



41. 



50- 



31- 



41. 



15 



18.0 

 13-9 

 16.7 

 12.4 

 16.6 

 IS- 

 12.6 

 15.0 

 13-6 

 14. 

 IS- 

 16. 

 12. 



5- 



9- 

 10.6 



9 

 10. o 



15 



14 



16 



20.2 



14.7 



19-3 



5 



I 



19-5 



19-5 



17.6 



15-4 



18.5 



20.5 



17.2 



13 



14-2 



20.2 



4 



3-7 

 20.1 



27-9 

 6.4 

 2-3 



21. 



5- 

 29.2 



7- 



8. 



5-6 

 29-5 

 23-7 

 28.0 

 34-6 



1.2 



5-9 

 10.2 



0.3 



0.6 



0.2 



4 



4 



4.4 



17-5 



15-6 



23-5 



35 



20.5 



10 



27 I 



26.6 



33-0 

 9.8 

 22.4 

 19.0 

 35 -o 



61. 



0.1 



0.6 



