824 REPORT OF COMMISSIONER OF FISH AND FISHERIES, 
Table I . — Percentages of nutrients (nutritive ingredients ), water, etc., and estimated poter 
tial energy (fuel value) in specimens of food materials — Continued. 
Edible portion. 
Food materials. 
Refuse : 
bones, 
skin, 
shells, 
etc. 
Water. 
Nutrients. 
Potential 
energy in 
one pound 
ol each 
material. 
Total. 
J 
Protein. 
Fats. 
Carbo- 
hydrates. 
Mineral 
matters. 
Animal foods as pur- 
chased, iucluding edible 
portion and refuse : 
Per ct. 
Per ct. 
Per ct. 
Per cent. 
Per cent. 
Per cent. 
Per cent. 
Calories. 
Mackerel, fat, whole . . 
33.8 
42.4 
23.8 
12.1 
10.7 
1.0 
675 
Mackerel, lean, whole. 
38.3 
48.5 
13.2 
11.2 
1.4 ' 
0.6 
265 
Mackerel, aver age, 
44. 6 
40. 4 
15. 0 
10.0 
4.3 
0. 7 
365 
17.7 
61. 9 
20. 4 
15.1 
4. 4 
0. 9 
465 
35.3 
40. 6 
24.1 
14.3 
8.8 
1.0 
635 
Eel ...’ 
36. 0 
33.8 
30. 2 
8. 6 
21. 0 
0. 6 
1, 045 
42.1 
40.3 
17.6 
16.0 
0.4 
1. 2 
315 
50.9 
19.2 
29.9 
20.2 
8. 8 
0. 9 
745 
40.4 
28. 1 
31. 5 
14. 7 
15. 1 
1.7 
910 
4.9 
59. 3 
35. 8 
19.3 
15. 3 
1. 2 
1, 005 
5.0 
53. 6 
41. 4 
24. 0 
12. 1 
5. 3 
955 
Lobsters 
62.1 
31. 0 
6.9 
5.5 
0.7 
0.1 
0.6 
135 
Oysters in shell 
82.3 
15.4 
2.3 
1.1 
0.2 
0.6 
0.4 
40 
Hens’ eggs 
13.7 
63.1 
23.2 
11.8 
10.2 
0.4 
0.8 
• 655 
Animal foods, edible por- 
tion: 
54. 7 
45. 3 
17. 2 
27.1 
1. 0 
1, 465 
66.7 
33.3 
23.0 
9.0 
1. 3 
805 
60.0 
40. 0 
20.0 
19.0 
1.0 
1, 175 
45. 9 
54. 1 
14.7 
38. 7 
0. 7 
1, 905 
61.8 
38. 2 
18. 3 
19. 0 
0.9 
1, 140 
Mutton, loin (chops)* . 
49.3 
50.7 
15. 0 
35.0 
0.7 
1,755 
Flounder 
84. 2 
15.8 
13. 8 
0. 7 
1.3 
285 
Codfish 
82.6 
17.4 
15.8 
0.4 
1.2 
310 
Mackerel fat 
64. 0 
36.0 
18.2 
16. 3 
1. 5 
1, 025 
Mackerel, lean 
78.7 
21.3 
18.1 
2. 2 
1.0 
430 
Mackerel, average 
71.6 
28.4 
18.8 
8.2 
1.4 
695 
Salmon 
63. 6 
36. 4 
21.6 
13. 4 
1.4 
965 
Oysters, fat 
81. 7 
18. 3 
8.0 
1.7 
6. 7 
1.9 
345 
Oysters, lean 
90.9 
9.1 
4.2 
0. 6 
1. 8 
2.5 
135 
Oysters, average 
87. 1 
12. 9 
6. 0 
1.2 
3.7 
2.0 
230 
Hens’ eggs 
73.1 
26.9 
13.7 
11.7 
0. 5 
1. 0 
760 
Cows’ milk 
87.4 
12.6 
3.4 
3.7 
4. 8 
0.7 
310 
Do 
90. 7 
9. 3 
3. 1 
0. 7 
4. 8 
0.7 
175 
Cheese whole milk . . . 
31.2 
68, 8 
27.1 
35. 5 
2.3 
3. 9 
2, 045 
Cheese, skimmed milk . 
41.3 
58.7 
38.4 
6.8 
8.9 
4.6 
1, 165 
Butter 
10.0 
90.0 
1. 0 
85.0 
0. 5 
3. 5 
3, 615 
Oleomargarine 
10. 0 
90. 0 
0.6 
84.5 
0.4 
4.5 
3, 585 
Lard 
1.0 
99.0 
99.0 
4, 180 
Vegetable foods: 
Wheat Bread .. 
32. 7 
67. 3 
8. 9 
1.9 
55.5 
1. 0 
1,280 
Wheat flour. _ 
11. 6 
88.4 
11.1. 
1. 1 
75.6 
0. 6 
1, 660 
Graham flour 
13.0 
87.0 
11.7 
1.7 
71. 8 
1.8 
1,625 
Bye flour 
13. 1 
86.9 
6. 7 
6.7 
78.7 
0. 7 
1,620 
Buckwheat flour 
13. 5 
86.5 
6.5 
1. 3 
77. 6 
1.1 
1, 620 
Beans 
13.7 
86.3 
23.2 
2.1 
57.4 
3.6 
1,585 
Oatmeal 
7. 7 
92.3 
15.1 
7. 1 
68.1 
2.0 
1,845 
Corn (maize) meal 
14.5 
85.5 
9.1 
3.8 
71.0 
1.6 
1, 650 
“Rice _ _ .. 
12.4 
87.6 
7.4 
0.4 
79. 4 
0.4 
1, 630 
Sugar 
2.2 
97.8 
0.3 
96.7 
0.8 
1,800 
Potatoes t - 
10.0 
68.0 
22.0 
1.8 
0.2 
19.1 
0.9 
395 
Potatoes 
75.5 
24.5 
2.0 
0.2 
21. .3 
1.0 
440 
Sweet potatoes 
75.8 
24.2 
1. 5 
0.4 
21.1 
1.2 
435 
Turnips 
91.2 
8.8 
1.0 
0.2 
6.9 
0.7 
155 
Carrots 
87. 9 
12.1 
1.0 
0 . 2 
10.1 
0.8 
215 
Cabbage 
90. 0 
10.0 
1.9 
0.2 
6.2 
1.2 
170 
Melons 
95.2 
4.8 
1.1 
0.6 
2.5 
0.6 
90 
Apples . 
84. 8 
15.2 
0.4 
14.3 
0.5 
275 
Pears 
83.0 
17. 0 
0.4 
16.3 
0.3 
310 
Bananas 
73.1 
26.9 
1.9 
0. 6 
23.3 
1.1 
495 
Beverages: 
Alcohol. 
Lager heer 
90 3 
0.4 
2.0 
5.8 
0.2 
Porter an d a.le 
88. 1 
0.6 
5. 1 
6. 8 
0.4 
B.hine wine white 
86. 3 
9.3 
2.3 
0. 2 
B.hine wine red 
86. 9 
8. 1 
3.0 
0.3 
French wine claret 
88. 3 
8.0 
2.3 
0.2 
Sherry wine 
79.5 
i 
17. 0 
3.2 
0.3 
* From well-fattened animals. t As purchased, including refuse, skin, etc. 
