126 A STUDY OF FOODS AND DIETARIES 



I S BfpVtrneot of Aflrieultuic Prcparca By 



OH.ce 0' t»ocrimenl Stlt.onj C. F. LAN6W0RTMY 



COMPOSITION OF FOOD MATERIALS. 



SHELLED BEAN, FRESH NAVY BEAN, DRY 



er.58.9 i^' "W3ter:l?.6 



720 CAio8.es Ufa pouno 1 560 t.ioxis pi « oou«o 



STRING BEAN, GREEN. 



_Ash.0.8 



_F8t.0.3 



~Prote:n;2.3 



Carbohydrates:?. 



Water:89.? 



U.S. Oepdfiment of Agrlcult 



Offict 0( i.pennnnl Stjlio 

 A.C.lrucO.-eclor 



C. F. UHGWORTM 



COMPOSITION OF FOOD MATERIALS, 



IS Ash vvatti 



WHITE BREAD WHOLE WHEAT BREAD 



_VVater:35.i Water: 38 

 Protein- 9 2 Protein-.9.7 



Deoi'lme"! 0' Agncutlurt PfCpdrefl b, 



t. ol £.pf'rm,„, Slil.o-W C. F. LAN6W0BTBY 



A. C. Tfue: D-'ector Eipct la Charge of Nutr.fion Invest 



COMPOSITION OF FOOD MATERIALS. 



I. S. Deparimem oi Agriculture 



Office of txperimenT Stations 



A. C. True; Director 



Prepared by 

 CF.UNGWOPTHY 

 ixpertinCnargeof 



COMPOSITION OF FOOD MATERIALS. 



^m Mm f^?^ ^^ ^M ^ """ ^" 



P.otein ("at Carbofijdcatcs Ash 



SUGAR 



1000 Calone; 

 MOLASSES 



Carbohydrates 100.0 



Carbohydrates 69 3 



STICK CANDY 



rCarbohydrates:96 5 



1300 cALomes 

 Ash:0.5 



MAPLE SUGAR 1745 calories 



-Water: 16.3 Water: 18.2, 

 Protein:0.4- 



Carbo- Carbo- 



hydrates:82.8 hydrates-.8l.2 



Foods of plant origin. Select five foods containing a high percentage of protein, 

 five with a high percentage of carbohydrates, five with a high percentage of water. Do 

 V 'g'-table foods contain much fat? VHiich of the above-mentioned foods have the 

 highest burning value? Which contain vitamins? 



