198 



AGRICULTURE. 



COMPOSITION OF FOOD 3IATEKIALS. 



Nutritive ingredients, refuse, and fuel value. 

 Nutrients. 



Non-nutrients. 



Protein Fats. Carbo- Mineral 

 hydrates, matters 



Water. Refuse. 



Fuel value. 



Calories. 



Protein compounds, e. g., lean of meat, white of egg, casein (curd) of milk, and 

 gluten of wheat, make muscle, blood, bone, etc. 

 Fats, e. g., fat of meat, butter, and oil, | serve as fuel to yield heat 

 Carbohydrates, e. g., starch and sugar, ( and muscular power. 



yutrient»,etc..v.ct. I Q 2 30 40 50 6 70 8 9 lO O 

 F,-ei value of ^'.fb. JOQ 800 1200 1600 2000 2400 2800 d S OO 3600 4(J0 

 ■ 1 I I I I I _1 



Without bone. 



