104 



DIABETES MELLITUS 



EGGS 



Percentage 

 of Fat. 



1. Hens' eggs (average weight, 53 



grams) 13.11 



3. Duck eggs 15.49 



Percentage 

 of Fat. 



3. Lapwing eggs 11.66 



4. Carp roe 6.00 



5. Caviar.... 15.70 



SAUSAGES AND PRESERVED MEATS 



Percentage 

 of Fat. 



1. Clean, well-smoked, meat-free baoon 93.30 

 3. Westphalia sausage 39.88 



3. Cervelat sausage 39 . 76 



4. Frankfurters 39.61 



5. Westphalia ham 36.48 



6. Smoked beef -tongue 31.61 



Percentage 

 of Fat. 



7. Pomerania goose-breast 31.49 



8. Smoked beef 15.35 



9. Tinned meat 13.63 



10. Blood-sausage 11 .48 



11. Hard smoked sausage 11.40 



13. Dried beef 5.34 



CHEESE 



Percentage 

 of Fat. 



1. Neufchfitel 40.80 



3. Stilton cheese 34.55 



3. Stracchino cheese 33.67 



4. Roquefort cheese 33.44 



5. Brick cheese 33.78 



6. Cheddar cheese 33.37 



7. Edam cheese 30.36 



8. Gervais cheese 39.75 



9. Emmenthal cheese 39.67 



10. Gloucester cheese 38.08 



11. Gruyere cheese 38.04 



Percentage 

 of Fat. 



13. Cheshire cheese 37.46 



13. Holland cheese 36.70 



14. Artificial oleomargarin 35 . 95 



15. Swiss cheese (ordinary) 33.54 



16. Artificial fat cheese 31 . 70 



17. Romadour 30.66 



18. Camembert 21.00 



19. Brie 30.37 



20. Parmesan cheese 19.52 



31. Swiss caraway cheese 12.11 



23. Meager cheese 6.84 



DIFFERENT FATTY FOODS AND VARIETIES OF MILK 

 {Arranged according to their fat and carbohydrate — sugar — contents.) 



Fat. Carbohy. 



1. Plant-oil - 100.00 



2. Bone-marrow 100.00 



3. Artificial butter 87.76 



4; Butter 83.27 0.8-0.58 



5. Lard 100.00 



6. Cream 26.75 3.52 



7. Condensed cow's milk 



without addition of 



cane-sugar 13.19 15.38 



Fat. 



8. Sheep's milk 6.83 



9. Goat'smilk 3.94 



10. Cow's milk 3.65 



11. Ass's milk. , 1.64 



12. Buttermilk 93 



13. Kumiss from cow's 



milk. 

 Skimmed milk 



14. 



.85 



.74 



15. Whey 23 



Carbohy. 

 4.73 

 4.39 

 4.81 

 5.99 

 3.73 



3.10 

 4.75 

 4.70 



The liver of fattened geese (Strassburg liver) should by no means be excluded from 

 the diet on account of its supposedly -high percentage of glycogen, for, in fact, this is 

 slight, and does not amount to mofe tha-n from 0.96 per cent, to 2.8 per cent, (of the 

 fresh liver); I am unable to find any quantitative reports of the percentage of fat in 

 these livers; but if may safely be^a^^umed to be about 30 per cent. 



-BREAD, FLOUR AND VEGETABLES 

 {According to their percentage of carbohydrates.) 

 Per cent. 



1. Pine flours (arrowroot, sago, maize, 



etc.) 83.31 



2. Potato flour 80.83 



3. Biscuit flour for children 77.30 



4. Noodles... 76.77 



5. Rice 76153 



Per cent. 



6. Oatmeal 75.95 



7. Cakes 73.30 



8. Wheat rusks 73.00 



9. Wheat for rolls 73.00 



10. Barley flour 71 . 74 



11. Rye flour 69!66 



