THE FOODS OF THE NEW EARTH 



Average Composition of Common American Food Products 

 continued 



Pood Matieials 

 (as purchased) 



yEGETABLB FoOD, Continued 

 Nuts- 

 Almonds 



Brazil nuts 



Butternuts 



Chestnuts, fresh 



Chestnuts, dried 



Cocoanuts 



Cocoanut, prepared 



Filberts 



Hickory nuts 



Pecan?, polished 



Peanuts 



Pinon {Pinus edulis) 



Walnuts, black 



Walnuts, English 



Miscellaneous — 



Chocolate 



Cocoa, powdered 



Cereal coffee, infusion (1 part 

 boiled in 20 parts water)t 



Per 



cent 

 45.0 

 49.6 

 86.4 

 16.0 

 24.0 

 *48.8 



52.1 

 62.2 

 53.2 

 24.5 

 40.6 

 74.1 

 58.1 



Per 



cent 



2.7 



2.6 



.6 



37.8 



4.5 



7.2 



3.5 



1.8 



1.4 



1.4 



6.9 



2.0 



.6 



1.0 



5.9 

 4.6 



98.2 



Per 



cent 

 11.5 

 8.6 

 3.8 

 5.2 

 8.1 

 2.9 

 6.3 

 7.5 

 5.8 

 5.2 

 19.5 

 8.7 

 7.2 

 6.9 



12.9 

 21.6 



Per 



cent 

 30.2 

 33.7 

 8.3 

 4.5 

 5.3 

 25.9 

 57.4 

 31.3 

 25.5 

 33.3 

 29.1 

 36.8 

 14.6 

 26.6 



48.7 

 28.9 



Per 



cent 



9.5 



3.5 



.5 



35.4 



56.4 



14.3 



31.5 



6.2 



4.3 



62 



18.5 



10.2 



3.0 



6.8 



30.3 

 37.7 



1.4 



Per 

 ct. 

 1.1 

 2.0 



.4 

 1.1 

 1.7 



.9 

 1.3 

 1.1 



.8 



.7 

 1.5 

 1.7 



.5 



.6 



2.2 

 7.2 



«:S 





Calo- 

 ries 

 1,515 

 1,485 

 385 

 915 

 1,385 

 1.295 

 2,865 

 1,430 

 1,145 

 1,465 

 1,775 

 1,730 

 7.30 

 1,250 



5,625 

 2,160 



30 



*Milk and shell. 



tThe average of five analyses of cereal coffee grain is: Water 6.2, protein 

 13.3, fat 3.4, carbohydrates 72.6, and ash 4.5 x>er cent. Only a jwrtion of the 

 nutrients, however, enter into the infusion. The average in the table repre- 

 sents the available nutrients in the beverage. Infusion of genuine coflfee and 

 of tea like the above contain practically no nutrients. 



Many important developments have been 

 made in the study of foods during the hfe ol 

 the New Earth; for, while these foods in the 

 main existed before this period began, they 

 seem, by the individuality which has been 

 given them under the new order, to belong 

 significantly to the present. One of the most 

 important developments has been in showing 



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