CHEMICAL COMPOSITION OP FOOD-FISHES, 
825 
DIGESTIBILITY OF FOODS. 
Table it epitomizes the results of some sixty experiments, mostly 
with men but a few with children,, in which the proportions of the 
ingredients of food materials actually digested have been found by 
comparison of amounts and composition of the food eaten with those 
of the undigested excreta. Table hi is computed by applying the data 
obtained by these experiments to some of those for the composition of 
food materials in Table I. 
Table II . — Digestibility of nutrients of food materials. 
Food materials. 
Of the total amounts of protein, fats, and 
carbohydrates, the following percentages 
were digested : 
Protein. 
Fats. 
Meats and fish — 
Eggs 
Milk 
Butter 
Oleomargarine — 
Wheat bread 
Corn (maize) meal 
Rice 
Pease 
Potatoes 
Beets 
Practically all. 
do 
88 to 100 
81 to 100 
89 
84 
. 86 
74 
72 
79 to 92 
96 
93 to 98 
98 
96 
? 
? 
h 
? 
1 
Carbohydrates. 
? 
99 
97 
99 
96 
92 , 
82 
Table III . — Proportions of nutrients digested and not digested from food materials by 
healthy men. 
Food materials. 
Protein. 
Fats. 
Carbohydrates. 
Mineral matters. 
W ater. 
Digestible. 
£ 
'43 
03 
0) 
a 
fca 
Total. 
Digestible. 
IJndigestible. 
Total. 
Digestible. 
Undigestible. 
Total. 
P.ct. 
P. ct. 
P. ct. 
P.ct. 
P. ct. 
P. ct. 
P. ct. 
P.ct. 
P. ct. 
P.ct. 
P. ct. 
Beef, round 
23.0 
0.0 
23.0 
8.1 
0.9 
9.0 
0.0 
0.0 
0.0 
1.3 
66.7 
Beef, sirloin 
20.0 
0.0 
20.0 
17.1 
1.9 
19.0 
0.0 
0.0 
0.0 
1.0 
60.0 
Pork, very fat 
3. 0 
0.0 
3.0 
74.5 
6.0 
80.5 


6.5 
10.0 
Haddock 
17. 1 
0.0 
17. 1 
0. 3 
0. 3 
0. 0 
0. 0 
o. 6 
1. 2 
81.4 
Mackerel 
18.8 
0.0 
18.8 
7.4 
0.8 
8.2 
0.0 
0.0 
0.0 
1.4 , 
71.6 
Hens’ eggs 
13.4 
0.0 
13.4 
9.4 
2.4 
11.8 
0.7 
0.0 
0.7 
1. 0 j 
73.1 
Cows’ milk 
3.4 
0.0 
3.4 
3.6 
0.1 
3.7 
4.8 
0.0 
4.8 
0.7 1 
87.4 
Cheese, whole milk 
27.1 
0.0 
27.1 
34.6 
0.9 
35. 5- 
2.3 
0.0 
2.3 
3.9 1 
31.2 
Butter 
1.0 

1.0 
85.8 
1.7 
87.5 
0.5 
0.5 
2.0 
9.0 
Oleomargarine 
0.4 

0.4 
83.9 
3. o 
87.2 
0.0 
0.0 
2.1 | 
10.3 
Sugar 
0.3 

0.3 


96.7 
0.0 
96.7 
0.8 
2.2 
Wheat flour, very fine — . 
7.6 
1.3 
8.9 
1.0 

1.0 
74. 4 
0.8 
75.2 
0.3 
14.6 
Wheat flour, medium 
9.5 
2.1 
11.6 
0.8 

0.8 
70.4 
1.8 
72.2 
0.4 
1 15.0 
Wheat flour coarse, whole wheat 
8.2 
2.7 
10.9 
1.8 
1.8 
66.4 
5.3 
71.7 
1.2 
14.4 
Wheat bread, average 
7.7 
1.2 
8. 9 
1.9 
1. 9 
54.9 
0.6 
55.5 
1.0 
32.7 
Black bread 
4.5 
1.6 
6. 1 
43. 3 
5.3 
48. 6 
1.5 
i 43.8 
Pease 
19.7 
3. 2 
22.9 
1.8 
1.8 
55. 7 
2. 1 
57. 8 
2.5 
15.0 
Corn (maize) meal 
7.9 
1.2 
9.1 
3.8 
3.8 
68. 7 
2.3 
71.0 | 
1.6 
14.5 
Rice 
6.2 
1.2 
7.4 
0.4 
0.4 
78.7 
0.7 
79.4 
0.4 
12.4 
Potatoes 
1. 5 
0.5 
2.0 
0.2 
0.2 
19. 7 
1. 6 
21. 3 1 
1.0 
75.5 
Turnips 
0. 7 
0.3 
1.0 
0.2 
0.2 
5.6 
1.3 
6.9 j 
0.7 
91.2 
1 
