HUMAN FOODS. 



197 



PERCENTAGES OF NUTRIENTS, AVATER, AND 

 REFUSE IN SPECIMENS OF FOOD MATERIALS. 



(Atwater.) 



Food Materials. 



Animal Foods, as Ptirchased. 



Pork: 



Beef: Neck 



Shoulder , 



Chuckrib 



Rib 



Sirloin 



Round steak 



Side without kidney fat 



Rump, corned 



Flank, corned 



Veal: Shoulder 



Mutton: Shoulder 



Leg 



Loin 



Side, without kidney fat.. 



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 



c .. 

 ffi=: 



C^ 



i 



20. 

 12.6 

 14.6 



21 .0 



19-5 

 7.8 



19.2 

 5-0 



12. 1 

 17.9 

 16 3 

 t8.i 

 15-8 

 17-3 

 14 6 

 II. 4 

 38 2 

 32 4 

 i?-7 

 66.8 

 48.6 

 29.9 

 50.1 

 44.8 

 17.7 



35 3 

 42.1 



50-9 

 40.4 

 4.9 

 62.1 

 82.3 



Edible Portion. 



49.6 

 55-8 

 49-5 



Nutrients. 



H 



30- 4 

 31 .6 



35-9 

 .2 40.8 

 32.7 

 31-3 

 36-5 

 24.2 

 44.2 

 25 

 34 

 3^ 

 42 



4» 3 

 60. 9 



44-3 

 70.8 



43-7 

 56-7 

 49.0 

 50.6 



41 5 

 44.2 

 43.0J42 



36.851.8 

 |44-6 17 2 

 44 7 22.9 



63 

 27 .2 



43-0 

 58.5 

 35-2 

 40.4 

 61 .9 

 40.6 



40.5 

 19.2 

 28.1 



59-3 

 31.0 



15-4 



62.0 

 63.9 

 58. o 

 48.1 

 60.0 

 68 2 

 54-8 

 58.1 

 49.8 

 68.8 

 58.6 

 61.8 

 49-3 



23 

 6. 

 II. 

 II. 6 



14-7 

 15.0 

 20.4 



24 

 17.6 

 29 9 

 31-5 

 35.8 

 69 

 2-3 



?,€>■ 

 42, 



5i' 

 40. 



31' 

 45- 

 41. 



50. 



3«' 



41.4 



38.2 



50.7 



% 



15 6 

 17.0 

 15.0 

 12.2 

 15.0 

 18.0 



13-9 



16.7 



12.4 



16.6 



^5 



15 



12.6 



15.0 



13.6 



14.8 



16.1 

 12. 1 



5-2 



9 

 10.6 



9- 

 10. o 



15 



14-3 

 16 



20.2 



14.7 



19-3 



5-5 



I.I 



17- 

 13- 

 14. 

 20. 

 i8. 

 18. 

 15 o 



14.0 



13-7 

 20. 1 

 27.9 

 16.4 

 12.3 

 21.8 



5^ 

 29.2 



70 



15.6 

 29-5 

 23 

 28 



34 



5-9 



03 

 0.6 

 0.2 



4 



4-3 



4.4 



8.8 



0.4 



15-3 

 0.7 

 0.2 



17 



'5-6 

 23 -5 

 35-6 

 20.5 

 10. 1 

 27 1 

 26.6 

 33-0 

 9- 

 22.4 

 19. 

 35 -o 



o i! 



0.1 



0.6 





0.9 

 0.8 

 0.7 

 0.8 



1 .0 



2.4 



2.6 



0.9 

 0.8 



2.4 

 0.9 

 0.9 

 0.9 



05 

 0.7 

 0.8 

 0.7 

 0.7 

 0.9 



I.O 



1.2 

 0.9 



1-7 

 1 .2 

 0.6 

 0.4 



1 .0 

 1 .0 

 0.9 

 0.9 

 1.0 

 1.2 

 0.9 

 2.0 



30 

 1.2 

 0.9 

 0.9 

 0.7 



