FOOD MATERIALS. (AVERAGE EDIBLE PORTION)* 

 Composition Determined 



Fresh Fruits 



Apples 



Bananas 



Grapes 



Oranges 



Pears 



Jap. Persimmon. 



Olives 



Scarlet Haws 



Watermelon 



Raisins 



Prunes 



Canned Peaches. 

 Cocoanuts 



Refuse 

 PerCt. 



Water 

 PerCt. 



86.21 

 77-15 

 8S-95 

 86.49 

 80.92 

 80.21 

 67. 



75-83 

 92.17 

 28.47 



29.14 

 86.45 



19-17 



Pro- 

 tein 

 NX625 



PerCt. 



Fat 

 PerCt. 



•SO 

 1.60 



.70 

 1.26 



-99 

 1.36 

 ^.48 

 1.98 



.87 

 4-55 

 2-54 



•55 

 5-25 



17 



■SI 



Carbohydrates 



Sugar 

 Starch 

 PerCt. 



Crude 

 Fibre 

 PerCt. 



11.87 

 19.68 

 12.20 

 10.84 

 15-73 

 15-13 



5-67 

 I8-S7 



6.41 

 62.57 



63-37 



12.20 



9.67 



.88 



■52 

 -48 

 .60 



1-47 

 2.08 



3-35 



2.13 



.18 



.66 



1-65 



-37 



13-77 



Ash 

 PerCt. 



•27 

 .81 



■33 

 •63 

 -43 

 -6S 

 4-43 

 .84 

 .27 



3-14 

 2.71 



•43 

 1. 14 





Calories 



■257 

 ■424 

 .271 

 .250 

 .360 



.384 

 .897 

 .468 

 .148 

 ^■336 

 1.292 



■247 

 2.712 



Composition Assumed 



Fresh Fruits 



Refuse 

 PerCt. 



Cantaloupe 



Pomegranates. . . 

 Apricots (dried). . 



Figs 



Dates 



Strawberries 



Raspberries, red . 

 Apple Sauce 



Water 

 PerCt. 



Pro- 

 tein 

 Nx6 2S 



Per Ct. 



89^5 

 76.8 

 29.4 

 22.7 

 38.2 

 90.4 

 86.4 

 61. 1 



Fat 

 PerCt. 



1.6 

 1. 00 



■7 



■3 



.6 



Carbohydrates 



Sugar 

 Starch 

 PerCt. 



Crude 

 Fibre 

 PerCt. 



7.2 

 16.8 

 62.5 

 62.5 



55-0 



6.0 



II. 7 



37-2 



2.1 

 2.7 



8-5 

 2.2 



1-4 



Ash 

 Per Ct. 



° AO§ 



Ml 



Calories 



.408 

 1. 014 

 2.844 

 3.098 

 2.494 

 ■397 

 -54° 

 1.609 



* Composition of Food Materials Used in Dietary Studies and Digestion Exper- 

 iments (Table 13). M. E. Jaffa, M. S,, Cal., Agr. Experimental Station, 1901-a. 



3.22 



