NUTS AS FOOD. 



79 



COMPOSIXrON OF TflP: PEANUT. 



^ 3 



^2 



Edible portion : 



Georgia peanut a 



Spanish peanut a 



Variety unknown h 



Variety unknown 



Varieties unknown, S anal. c. 



Average, 12 analyses 



Koasted peanut 



As purchase<l: 



Georgia peanut a 



Spanish peanut 



Varietj' unknown h 



Variety unknown 



Average 4 analyses 



Roasted peanuts 



Peanut butter rf , 



Peanut butter e 



27.0 

 22.0 

 28.8 

 28.0 

 26.4 

 32.6 



12.9 

 13.2 



4.9 

 6.0 

 6.9 



7.7 

 1.6 



9.4 

 10.3 

 3.5 

 4.3 

 6.9 

 1.1 

 2.1 

 2.0 



26.6 

 27.9 

 29.1 

 28.1 



,27.7 

 27.8 

 30.5 



19.4 

 21.8 

 20.7 

 20.3 

 20.6 

 20.6 

 28.7 

 29.9 



37.6 

 35.8 



48.8 

 45.7 

 45.8 

 44.5 

 49.2 



27.5 

 27.9 

 34.7 

 32.9 

 30.7 

 33.1 

 46.4 

 46.7 



21.0 

 20.7 

 15.3 

 17.8 

 17.0 

 17.6 

 16.2 



15.3 

 16.1 

 10.9 

 12.8 

 13.8 

 10.9 

 18.8 

 15.4 



1.9 

 2.4 

 1.9 

 2.4 

 2.6 

 2.4 

 2.5 



1.4 



1.9 

 1.4 

 1.7 

 1.6 

 1.7 

 /4.0 

 ^6.0 



3,008 



3,177 



2,166 



2,141 



a. Georgia ExDt. Station, Bulletin 13, p. 64. 



b. North Carolina Expt. Station, Bulletin 90 B, p. 10. 



c. Koenig: Nahr. u. Genusmittel, II, p. 500. 



d. From the Atlantic Peanut Ketinery, Philadelphia. 



e. From ihe Peanolina Company, New Haven. 

 /. Including salt 3.2 per cent. 



g. Including salt 5.0 per cent. 



Acorns. {Quercus). 

 The only analysis here g-iven is of the fruit of the common 

 black oak of the desert regions of Arizona (Q. Emoryi). The 

 acorns of this species are generally known as "biotas." With 

 this analysis is given that of a sample of acorn meal and a bread 

 prepared from the same. Acorns in the natural state are unfit 

 for human food on account of the large amount of tannin which 

 they contain. The meal and bread here reported were prepared 

 by the Indians of California who by some means succeed in 

 removing the tannin. While the meal was found to contain 

 6.63 per cent tannin, only a trace was discoverable in the bread. 

 Both meal and bread were sour and sodden when received. 



