62 



ANNUAL REPORT 1920 AND 1921 



necessary in the diet for optimum growth and normal development of the 

 young and for the maintenance of health and activity and ability to work in the 

 adult. 



It is of interest to relate the foregoing discussion to the Avocado and 

 other fruits. Fruit has long been used as a food for man but it is only of 

 recent years that the role of fruit in nutrition has been appreciated, and this is 

 due entirely to the investigations above referred to. 



The composition of fruits as determined by chemical analysis, indicating 

 the percentage of the several nutrients, including mineral maiter, has been well 

 known for many years, but the character and importance of the latter were not 

 until recently, properly recognized. The predominating ingredients of the ash 

 or inorganic part of fruits are potash, soda, lime and magnesia. These are 

 basic in character and tend to balance the chief ingredients of the cereals, meats, 

 etc., which are of an acid nature, namely, phosphorous, sulphur, chlorine, etc. 



HoTv does the Avocado compare Ti>tth other Fresh Fruits? 



a. Water. The water content of pears, apricots and apples will average 

 about 85 per cent; berries, 85-90 per cent; fresh prunes, 80 per cent; figs, 79 

 per cent; melons, 90-93 per cent; oranges, 85 per cent. The average for all 

 fruits would therefore be about 82.5 per cent. 



h. Protein. Apples and pears, 0.4-0.5 per cent; fresh prunes, 0.9; 

 melons, 0.5; berries, 1-1.3 per cent; oranges, 0.8-1.0 per cent; grapes and 

 banemas, 1.2-1.5. The average, therefore, for protein for the fresh fruits 

 enumerated is practically 0.72 per cent. 



c. Mineral Maiter. Apples and pears, 0.3-0.4; grapes, 0.5; figs, 0.6; 

 berries, 0.6; oranges, 0.5; melons, 0.5; fresh prunes, 0.6; bananas, 1.0. The 

 average being 0.55 per cent. 



The following tabular statement shows conclusively how much richer than 

 other fruits is the avocado, in protein, mineral matter, and total solids; in other 

 words, contains far less water. 



In this connection it is also of interest to compare the avocado with some 

 other foods. The avocado shows, on an average, about 70 percent of water; 

 the potato, either raw or cooked, will vary from 75-78 per cent. The protein 

 in the two foods is about the same, with the advantage on the side of the fruit. 



Raw cereals yield from 1 to 12 per cent of protein ; when cooked, how- 

 ever, will average about 2^ per cent: rice, less than 2 per cent. The mineral 

 matter of the avocado will average at least 1.5 per cent; the corresponding figure 

 for the potato is 1.0, either raw or cooked; cooked rice, 0.15; cooked cereals, 

 0.5; meat, 1.0; eggs, 1.0. It is thus seen that the avocado, when compared 

 with cooked foods, which is the correct method of comparison, in view of the 

 fact that we are discussing the material ready for consumption, is : 



1 . A richer source of mineral matter. 



2. A richer source of protein than the potato, green vegetables, or the 

 cooked cereals. 



Avocado 

 Average 70 

 Average 2.50 

 Average 1.50 



Other Fruits 



Water 60-80 



Protein 1.3-4.6 



Ash 1.38-1.72 



82.50 

 0.72 

 0.51 



