CHEMISTRY OF FOODS AND FEEDING. 



1175 



of water, which can only be removed by exposing them to a heat 

 equal to that of boiling water. Potatoes, which are the driest 

 of the roots, contain seventy-five per cent of water, while tur- 

 nips and beets are often ninety per cent water. The following 

 table gives the number of pounds of water nitrogenous mat- 

 ter, soluble carbohydrates, fat, and crude fiber contained in one 

 ton of each of the principal foods: 



POUNDS OF EACH CONSTITUENT IN ONE TON OF VARIOUS FOODS. 



Such a table as this can only give averages. The same food 

 will vary in composition according to the soil on which it was 

 grown, the season, and the manner in which it was handled. 



