CHEMICAL COMPOSITION OF FOOD-FISHES. 823 
This very imperfect analysis may be stated in the following form, as 
is done in the tables beyond :f 
Constituents of sample of beef, sirloin {medium fatness) . 
In edible portion, i. e., flesh freed from bone and other refuse: ^ er cent - 
Water 60 
Protein 19 
Fats 20 
Mineral matters 1 
In meat as purchased (including both edible portion and refuse) : 
Refuse, bones, etc 25 
Edible portion : 
Water 45 
Protein 14.3 
Fats 15 
Mineral matters 0. 7 
Table i, herewith, gives the composition of a number of animal foods, 
mostly from analyses undertaken in connection with the investigation 
described in Part i of this monograph, as stated in the introduction. 
It is only a short time since analyses of American meats, fish, etc., have 
been undertaken in any considerable number, and those as yet accom- 
plished are far from sufficient for a complete survey of the subject. 
Indeed, the work already done can be regarded only as a beginning. 
Still, the figures will give a tolerably fair idea of the average composi- 
tion of the articles named : 
Table I . — Percentages of nutrients {nutritive ingredients), water, etc., and estimated poten- 
tial energy {fuel value) in specimens of food materials. 
Food materials. 
Refuse: 
bones, 
skin, 
shells, 
etc. 
Edible portion. 
Water. 
Nutrients. 
Potential 
energy in 
one pound 
of each 
material. 
Total. 
Protein. 
Fats. 
Carbo- 
hydrates. 
Mineral 
matters. 
Animal foods as pur- 
chased, including edible 
portion and refuse : 
Per ct. 
Per ct. 
Per ct. 
Per cent. 
Per cent. 
Per cent. 
Per cent. 
Calories. 
"Reef, side* 
19. 7 
44. 0 
36. 3 
13. 8 
21. 7 
0. 8 
1, 170 
Beef, round* 
10. 0 
60. 0 
30.0 
20.7 
8. 1 
1. 2 
725 
Beef, neck * 
19.9 
49. 6 
30.5 
15.4 
14.3 
0. 8 
890 
Beef, sirloin* 
25.0 
45. 0 
30. 0 
•15. 0 
14.3 
0. 7 
885 
Beef, flank * 
11.7 
24.2 
64. 1 
10. 6 
52. 9 
0 6 
2, 430 
Mutton, side * 
20.0 
42.9 
37. 1 
13.2 
23. 2 
0.7 
1, 225 
Mutton, leg * 
18.4 
50.4 
31.2 
15.0 
15. 5 
0. 7 
935 
Mutton, shoulder* 
16.8 
48. 7 
34.5 
15.0 
18.7 
0.8 
1,070 
Mutton, loin (chops)* . 
16.3 
41.3 
42.4 
12.5 
29.3 
0.6 
1,470 
Smoked ham 
14.0 
36.3 
49. 7 
14. 6 
34. 2 
0. 9 
1, 715 
Pork, very fat 
10.4 
9. 5 
80. 1 
2.8 
76. 5 
0.8 
3, 280 
Chicken t 
41. 6 
42. 2 
16.2 
14. 2 
1.2 
0.8 
315 
Turkey 
35.4 
42.8 
21. 8 
15. 4 
5.6 
0. 8 
525 
Flounder, whole 
66. 8 
27. 2 
6.0 
5. 2 
0.3 
0. 5 
110 
Haddock, dressed . 
51.0 
40. 0 
9. 0 
8. 2 
0.2 
0. 6 
160 
Bluefish, dressed 
48.6 
40. 3 
11. 1 
9.8 
0. 6 
0.7 
210 
Brook trout, whole . . . 
48.1 
40.4 
11.5 
9.8 
1.1 

0.6 
230 
Codfish, dressed 
29.9 
58.5 
11.6 
10.6 
0.2 

0.8 
205 
Whitefish, whole 
53.5 
32.5 
14.0 
10.3 
3.0 
0.7 
320 
Shad, whole 
50. 1 
35.2 
14. 7 
9. 2 
4.8 
0. 7 
375 
Turbot, whole 
47.7 
37.3 
15.0 
6.8 
7. 5 
0.7 
445 
* From well-fattened animals. t Rather lean. 
tTlie tables contain also columns for carbohydrates, etc., which occur in milk and 
in some shellfish, but are not found in ordinary meats in sufficient amount to warrant 
their presence in such tables as these. 
