22 



REPORT OF THE FIRST SEMI-ANNUAL MEETING 



stone fruits contain on an average less than 1 per cent. The aver- 

 age for the avocado with respect to this nutrient is 2 per cent. 

 The minimum figure for protein, 1.30 per cent, is nearly equal to 

 the maximum indicated for fresh fruit, 1.5 per cent, noted for figs 

 and currants. The maximum, 3.7 per cent, corresponds somewhat 

 closely to the protein content of some dried fruits. In three 

 A^arieties the protein is present in excess of 3 per cent ; in ten 

 varieties considerably above 2 per cent ; while the average for 

 28 varieties is 2.08 per cent. It, therefore, may be said that so far 

 as protein in fresh fruits is concerned the avocado stands far in 

 the lead. 



The availability of this protein, however, for the avocado has 

 not been ascertained, but there is no reason for considering that it 

 is any less digestible than the protein of other fruits. 



The carbohydrate in fresh fruits, consisting mainly of sugar, 

 exceeds the corresponding ingredient in the avocado. At the same 

 time the aA^erage for a large number of varieties analyzed is 

 between 7 and 8 per cent. This figure includes what is termed 

 crude fibre, the least valuable of all component parts of any food. 

 In the avocado this nutrient is present to the extent of about 1.75 

 per cent, comparing favorably Avith the content of fibre in other 

 fresh fruits. 



The figures for the mineral matter of ash in fresh fruits are 

 in general much loAver than the corresponding data for meats or 

 grain. The average for meat is about 1 per cent, Avhile for fruit 

 it is much less. 



It must not be forgotten, hoAvever, that while the amount of 

 ash is small, the percentage of potassium, so essential to the animal 

 economy, is high. This is a A'ery valuable base-forming element 

 Avhich is necessary in the maintenance of the normal neutrality of 

 the blood and tissues. The importance of the mineral matter in 

 nutrition and the necessity of carefully selecting the dietary so as 

 to secure a proper balance betAveen the base-forming and acid- 

 forming elements is becoming more and more apparent. 



It is of decided interest to note that the mineral matter in the 

 aA'Ocado is much greater than that found in any fresh fruit. Just 

 hoAv much importance can be attached to this fact can better be 

 stated after the conclusion of the detailed analysis of the ash, Avhich 

 Avill indicate the per cent of potassium, calcium, phosphoric acid, 

 iron, etc. The results of the ash analyses Avill be published later on. 



