THE WOKLD'S FOOD SUPPLY 



243 



the carbohydrates (C, H, O), and also nitrogen, with (usually) 

 sulphur, phosphorus, and other substances. They are the most 

 complex chemical compounds and are not well understood. 



COMMON FOODSTUFFS, WITH APPROXIMATE PERCENTAGE 

 COMPOSITION 



WATER 



Beef, lean 72 



Beef, fat 51 



Mutton, lean 72 



Mutton, fat 53 



Veal 63 



Pork, fat 39 



Poultry : . . 74 



Whitefish 78 



Salmon 77 



Eels, rich in fat 75 



Oysters . 75 



Milk . . 86 



Buttermilk 88 



Cream 66 



Cheese, full 36 



Cheese, skim 44 



Eggs, whole 73.7 



Eggs, white 78 



Eggs, yolk 52 



Bread 37 



Flour 15 



Onions 87.6 



Potatoes 78.3 



Navy beans, dry .... 12.6 



Green beans 89.2 



Apples, edible portion . . 84.6 



Strawberries, edible portion 90.4 



Bananas, edible portion . 75.3 



Dried figs, edible portion . 18.8 



Walnuts 2.6 



Corn grain 10.8 



Wheat grain 10.6 



Rice 12.0 



Butter. . . . 11.0 



19.3 



14.8 



18.3 



12.4 



16.5 



9.8 



21.0 



18.1 



16.1 



9.9 



11.7 



4.1 



4.1 



2.7 



28.4 



44.8 



14.8 



20.4 



16.0 



8.1 



10.8 



1.6 



2.2 



22.5 



2.3 



0.4 



1.0 



1.3 



4.3 



16.6 



10.0 



12.2 



8.0 



1.0 



FATS 



3.6 



29.8 



4.9 



31.1 



15.3 



48.9 



3.8 



2.9 



5.5 



13.8 



2.4 



3.9 



.7 



26.7 



31.1 



6.3 



10.5 



20.7 

 1.6 

 2.0 

 0.3 

 0.1 

 0.8 

 0.3 

 0.5 

 0.6 

 0.6 

 0.3 



63.4 

 4.3 

 1.7 

 2.0 



85.0 



CARBO- 

 HYDRATES 



5.2 

 6.4 



2.8 



53.1 

 70.8 



9.9 

 18.4 

 59.6 



7.4 

 14.2 



7.4 

 22.0 

 74.2 

 16.1 

 73.4 

 73.7 

 77.0 



SALT 



5.1 

 4.4 

 4.8 

 3.6 

 4.7 

 2.3 

 1.2 

 1.0 

 1.4 

 2.7 

 2.7 



4.9 

 3.5 

 4.9 

 1.0 

 1.6 

 1.3 

 2.3 

 1.7 

 0.6 

 1.0 

 3.5 

 0.8 

 0.3 

 0.6 

 0.8 

 2.4 

 1.4 

 1.6 

 1.8 

 1.0 

 3.0 



