*€ Fresh-peeled bananas contain :— 
| In 100 parts. In 11b. 
oz. grains 
- - - 13:9 ri 361 
Albuminoids, &c.  - - : - 1*7 00:- 119 
Sugar and pectose - - - 22:8 3 -283 
Fat  - - - - - - 0:6 0 42 
Cellulose - - - - 0:2 0 14 
Mineral Matter - - - - 0:8 0 56 
The nutrient-ratio is here 1 : 14 ; the nutrient-value is 24.” 
The * nutrient-ratio amongst the nutrients of daily food is that 
between the albuminoids or “ prine formers," and the carbohydrates plus 
the fat el eosin as starch, or “ heat-givers.” In the standard dietary 
adopted it i 3, 
e aa o these constituents is called the * ET value ;" this value 
is that of 100 part 
A further ia of ripe pecu (a variety of M. did grown 
in the Palm House at Kew submitted to Pr moss sor Church in May 
last. The results of his sen m as follows : 
“Water in pulp - : : - - 68:3 per cent, 
in dii 317 : 
» 
in ditt tto s 
lbuminoids, calculated fedi ‘total pow In. 4515. >; 
.. pulp. 
'True &ibdriioids in ditto by phenol method ~- 1°03 " 
* The latter figures seem to show that Spee of the nitrogen in the 
ie pulp exists in non-albuminoid fo 
most recent analyses of meals are Du lately made for A by 
Pilot Church, of a sample received through Messrs. Lee, Cre 
. from Jamaica, and called “banana” meal, although it is rel 
possible it may have been prepared from unripe ' planta ins. The other 
samples were from Surinam. The latter were particularly stated to be 
derived from the fruit of the banana (Maia sapientum). 
Professor pea analyses of these samples, with explanatory notes, 
are given belo 
Professor A. H. Cnuncnu, F.R.S., to Roya, GARDENS, KEW. 
Shelsley, Kew eee 
DEAR Tu Morri February 16, 189 
AVE a sttitigdd in the table which follows, the results of my 
analyses of some of the banana meals which you handed to me for 
examination. The Jamaica sample is designated by the letter A.; the 
Surinam sample of the meal made from the interior of the ruit of 
Musa sapientum by the letter B. ; and meal from the peels of the same 
fruit by C. 
u 82629. F 
