22 



BULLETIN" 467, U. S. DEPARTMENT OF AGRICULTURE. 



The nutritive value of any food material as purchased depends 

 not merely on its total composition but on the proportion of edible 

 to inedible material which it supplies. 



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Fig. 1. — The composition of poultry in comparison with other foods. 



The edible portion of poultry consists chiefly of the muscular 

 tissue, the fat, and the edible entrails (giblets). Like all meats, it 



