468 



REPORT OF OFFICE OF EXPERIMENT STATIONS. 



Nutrients and energy of digestible portion of some common foods, etc. — Continued. 



Kind of food materials. 



animal food— continued. 



Shellfish: 



Oysters, solids 



Fish, preserved and canned 



Cod, salt 



Salmon, canned 



Eggs, uncooked 



Dairy products: 



Whole milk 



Skim milk 



Cream 



Butter 



Cheese 



VEGETABLE FOOD. 



Cereals, etc.: 



Corn meal 



Oat breakfast food 



Eye flour 



Rice 



Wheat flour, patent 

 process 



Wheat breakfast food . . 

 Bread, etc.: 



Bread, white wheat — 



Crackers, cream 



Vegetables: 



Beans, white, dried 



Beets, fresh 



Cabbage 



Potatoes , 



Squash 



Sweet potatoes, fresh . . 



Tomatoes 



Fruits: 



Apples 



Bananas 



Grapes 



Oranges 



Strawberries 



Per 

 cent. 



24.9 



ii.2 



Per 

 cent. 

 88.3 



40.2 

 63.5 

 65.5 



87 



90.5 



74 



11 



34.2 



12.5 



7.8 



12.9 



12.3 



12 



35.3 



12.6 



70 



77.7 



62.6 



44.2 



55.2 



94.3 



63.3 

 48.9 

 58 

 63.4 



85.9 



Per 

 cent. 

 0.6 



5.1 

 1.9 



1.1 



.5 



.3 



1.1 



4.9 



3.4 



3.3 

 5.1 

 2.9 

 2.9 



3.4 



3.8 



2.9 

 4.5 



1.2 



.4 



1.6 



.5 



1.2 



1.6 

 1.7 

 1 



1 



Digestible nutrients. 



Per 



cent. 

 5.8 



15.5 

 21.1 



12.7 



3.2 

 3.3 

 2.4 

 1 

 25.1 



7.8 

 14.2 



5.8 

 6.8 



9.7 

 10.3 



7.8 

 8.2 



17.5 

 1.1 

 1.2 

 1.5 



.6 

 1.2 



.7 



.3 



.7 



Per 

 cent. 

 1.2 



.4 

 11.5 



3.8 



.3 



17.6 



32 



1.7 



6. (i 

 .8 



1.2 



10.9 



.1 



.2 

 .1 

 .2 

 .5 

 .4 



.3 

 .4 

 1.1 

 .1 

 .5 



Per 

 cent. 

 3.3 



5.1 

 4.5 



2.4 



73.9 

 64.9 

 77.1 



77.4 



73.6 

 73.7 



52 



57.8 

 7.3 

 4.6 



14 

 4.3 



20.8 

 3.7 



9.7 

 12.9 

 13 



7.7 

 6.3 



Per 



cent. 

 0.8 



13.9 

 2 



.7 



.5 



.5 



.4 



2.3 



2.9 



.8 



1.4 



.5 



1.3 

 2.6 



Calo- 

 ttes. 

 225 



325 

 915 

 635 



310 



165 



865 



3,410 



1,880 



1,640 

 1,800 

 1,620 

 1,625 



1,635 

 1,680 



1,200 

 1,925 



1,520 

 160 

 115 

 295 

 100 

 440 

 95 



190 

 260 

 295 

 150 

 150 



.1 

 1.2 

 1.7 



10 

 5.6 

 13.6 



11.5 



7.8 

 7.5 



7 

 11.3 



3.5 

 6.8 

 4.2 

 9.5 

 7.8 

 18.3 



34.7 

 19.7 

 17.2 

 15.8 

 9.3 



The inquiries regarding the composition, digestibility, and nutritive 

 values of bread made from different milling products of wheat have 

 already given valuable results. These are being carried on in one 

 Eastern State, Maine, where considerable wheat is grown and milled, 

 and more especially, in Minnesota, in the midst of the wheat region 

 of the Northwest. The facilities of some of the great flouring mills at 

 Minneapolis have been made available by the proprietors for grinding 

 large quantities of wheat of different types, the grinding being done 

 so as to produce from the same lot of wheat the so-called graham 

 flour, which contains nearly the whole of the grain of the wheat, the 

 so-called whole-wheat flour, which contains nearly all but the outer 

 portion of the kernel, and different grades of white flour from which 

 the brans have been separated. These different kinds of flour have 

 been made into bread and the digestibility of the different kinds of 

 bread has been tested by actual experiments with healthy men. The 

 outcome may be briefly stated as follows : 



According to the chemical analysis of graham, entire-wheat, and 



