Vol. VII, No. 6.] Phosphorus in Indian Food Stuffs. 321 
[N.S.] 
imported from Rajputana for their special use. These beans 
are of great nutritive value as will be seen arom their analyses 
made on the air-dried caine: as receive 
, id P.O, 
Kair (Capparis cone gsc? 57 
Sangar (Prosopis spictgera) 4°] 54 
Gourphali Deaiieie proralioides) 8:1 ‘76 
Motha ka phali (Phaseolus sp) 5°5 1-10 
With regard to the amount of phosphorus in foods in 
general, two papers have appeared in foreign scientific journals. 
‘* The cata ee of phosphorus in Foods’’ by M. Balland 
(Compt. rend., , 143, 969—970), and ‘* The ‘Quantity and 
Distribution of {eae in some food stuffs ’’ by W. Heubner 
and W. Reeb (Arch. Exp.-Pathol. u. Pharmak., 1908, 265—272). 
The papers deal with a wide range of articles of European 
consumption, and the results show that phosphorus is found to 
be associated with nitrogen in constituting a nutritious or poor 
food-stuff. In all future analyses of dietetic articles it will be 
desirable to estimate the amount of phosphoric anhydride. 
The phosphorus value of Indian food-stufis, as far as I am 
aware, has not been recorded in any scientific work, and in 
order to complete this paper several determinations are tabu- 
lated for reference. They are classified under animal foods, 
farinaceous foods, vegetables, nuts and fruits, and —— 
articles of diet consumed both by Europeans and Indian 
Ash P.O; 
Cheese Sy Abd 1°50 
Chicken Hae “61 
Beef steak oo ae 56 
Cold beef 1-4 58 
Fish boiled 1-0 *49 
Fish spiced 2:0 “44 
Magoor fish 2-1 “42 
Maurola fish 4:0 56 
Prawns . 1°56 “58 
Potato boiled Pes ho *21 
Bre 11 "18 
Biscuits 8 *28 
Plantain meal ie oe | 33 
va arrowroot ne i ae | “06 
China almond (Arachis) We ial j 22 
Tea leaves  €s ‘96 
2? 9 & austed : ee 4-0 “70 
Pan (Piper Betle) . 2 60 20 
