CLASSIFICATION OF FOOD. 



173 



GRAINS. 







Heat-producers 





Indi- 

 gestible 

 fibre 





100 Parts contain 



Flesh- 

 formers 



Starch, 

 sugar, 

 &c. 



Fat 



Mineral 

 matter 



Water 



Wheat, White English 

 Fine Flour, from white soft 



Wheat 

 Coarse Bran 

 Household Flour, J. B. 

 Oatmeal, fresh Scotch 

 Buckwheat, husk free 

 Pearl Barley 

 Barley Meal 



Rye Flour .... 



Maize 



Rice, cleaned 



110 



10-5 



15- 0 



10- 2 



16- 1 

 15-2 



6- 2 



11- 7 

 10-5 



9-0 



7- 5 



09-0 



74-3 

 44-0 



69- 0 

 (33 - 0 

 03-6 

 76-0 

 71-0 

 71-0 

 64-5 



70- 0 



1-2 



0- 8 



4- 0 

 11 



3-4 



1- 3 

 1-7 

 1-6 



5- 0 

 05 



1- 7 

 07 



o-o 



0- 7 



2- 1 

 2-3 



1- 1 



0- 5 



1- 6 



2- 0 

 05 



2- 6 



0-7 

 17-0 

 0-5 



3- 7 

 2-1 

 0-8 

 01 

 2-3 

 5-0 

 0-9 



14-5 



13- 0 



14- 0 

 11-8 



5-0 



13- 4 



14- 6 



15- 0 



13- 0 



14- 5 

 14-5 



PULSE. 



Peas 



Lentils .... 

 Haricots .... 



22- 4 

 24-0 



23- 0 



51- 3 

 49 0 



52- 3 



2-5 

 2-6 

 .3 



30 

 3-0 

 2-9 



6-5 

 6-9 

 5-5 



14-3 

 14-5 

 14-0 



NUTS. 



Walnuts XX ' • ' 

 Filberts %% ... 

 Cocoa Nut, solid kernel 



12-5 

 8-4 

 5o 



8-9 

 111 

 8-1 



31-6 

 28-5 

 35-9 



1-7 

 1-5 

 1-0 



0-8 

 2-5 

 2-9 



44-5 

 4*8-0 

 46-6 



ROOTS AND TUBERS. 



Potatos, K. ... 

 Turnips, white . 

 Carrots .... 

 Parsnips .... 

 Beetroot .... 

 Jerusalem Artichokes 

 Onions .... 

 Radishes, C. 



1-8 

 0-5 



0- 4 

 20 



1- 5 

 0-5 



20-3 



4- 0 



5- 0 

 8-7 



13- 4 



14- 4 

 4-8 

 10 



02 



0- i 



02 



1- 5 

 01 

 0-5 

 0-2 



10 



0- 8 



1- 0 

 1-0 

 3-0 

 11 



0- 5 



1- 1 



0- 7 



1- 8 



4- 3 



5- 6 

 0-9 



2- 0 

 2-0 

 2-2 



75-7 

 92-8 

 89-0 



81- 0 



82- 2 

 80-0 

 91-0 

 95-0 



LEAVES, STEMS, STALKS, AND WHOLE PLANTS. 



Cabbage .... 



1-5 



5-8 



05 



1-2 



2-0 



89-0 



Sea Kale 



2-4 



2-8 





0-6 



09 



93-3 



Celery .... 



1-2 



3-8 





0-8 



0-9 



93-3 



Mushrooms 



5-0 



3-8 



0-7 



0-5 





90-0 



Lettuce . . . . 



0-7 



1-0 



0-2 



1-0 



0-5 



960 



W T atercress. 



1-7 



2 7 



0-5 



1-3 



0-7 



931 



Irish Moss .... 



9-4 



554 





142 



22 



18-8 



Rhubarb * . 



0-9 



2 1 





0-5 



11 



95-1 



X + Fresh kernels. * Contains 0-3 per cent, oxalic acid. 



H 



