DIGESTIBILITY OP SOME NUT OILS. 9 



Data of digestion experiments imtli Brazil-nut oil in a simple mixed diet — Contd. 





Weight 

 of foods. 



Constituents of foods. 



Experiment, subject, and diet. 



Water. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



Experiment No. 554, subject C J. W. : 



Grams. 



2, 477. 



332.0 



1,045.0 



Grams. 



1, 163. 9 



29.9 



908.1 



Grams. 



46.3 



35.2 



8.4 



Grams. 



299.0 



5.0 



2.1 



Grams. 

 946.2 

 256.6 

 121.2 



Grams. 

 21.6 

 5.3 



Fruit 



5.2 























3,854.0 

 128.0 



2,101.9 



89.9 

 38.8 

 51.1 



306.1 

 23.6 

 282.5 



1,324.0 



51.1 



1,272.9 



32.1 





14.5 







17.6 

















56.8 



92.3 



96. 1 54. 8 











Average food consumed per subject per day . . . 



1, 109. 1 



595.8 



27.4 



83.6 



393.1 



9.2 



Summary of digestion experiments with Brazil-nut oil in a simple mixed diet. 



Experiment No. 



Subject. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



551 



H. R. G 



Per cent. 

 59.9 

 72.7 

 56.8 



Per cent. 

 95.8 

 95.3 

 92.3 



Per cent. 

 95.9 

 97.0 

 96.1 



Per cent. 

 71.5 



553 



P. K 



76.4 



554 



C. J. W 



54.8 











63.1 



94.5 



96.3 



67.6 









As indicated by the above experiments the digestibility of the 

 protein, fat, and carbohydrate portions of the diet was 63.1 per cent, 

 94.5 per cent, and 96.3 per cent, respectively. The value for the 

 digestibility of the total fat of the diet, 94.5 per cent, is increased to 

 96.3 per cent for Brazil-nut oil alone when account is taken of the 

 metabolic products and any undigested portion of the fat supplied 

 by the basal ration. 



The high digestibility of Brazil-nut oil and the relatively high 

 digestibility of Brazil nuts as a whole, as reported by Jaffa, 1 would 

 indicate that from a dietetic standpoint these nuts are worthy the 

 high place accorded them as food. 



BUTTERNUT OIL. 



The kernel of the butternut {Juglans cinerea) when subjected to 

 pressure yields a light yellow oil which apparently has received little 

 attention from investigators. No report was found in the literature 

 of any study of its physical and chemical properties, its use for in- 

 dustrial or edible purposes, or its nutritive value. In view of the 

 high fat content of butternuts — it is reported 2 that the kernels con- 

 tain over 61 per cent of oil — and of the rather extensive use of butter- 



'D. S. Dept. Agr., Office Expt. Stas. Bui. 132 (1903). 

 2 U. S. Dept. Agr., Office Expt. Stas. Bui. 28 (1899), p. 74, rev. ed. 

 18030°— 18— Bull. 630 2 



