6 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 
Water.—This substance, essential to life, forming over 60 per cent 
of the average human body, is present in almost all foods but in 
varying proportions. Even the dry cereals and other seeds contain 
eeruse | y aN @ 
FERCENTAGE COLTPO- 
LOIELE 
POP?7T/ON 4.6 % 
o O.F Yo 
/F.2 Yo 
0.3 Y 
100.0 Y% 
PEF USE 
GS Fe 
LOIELE FORTION 
THEE} GE 
G5 Ye Bai. E) GE, 
0.6 % 
22.0 % 
; 0.€ % 
A 100.0 % 
77 744 NVALUE PER 
SYTIONM OF EDIGLE. 
PORTION 
VATER 
FPROTEMV 
FAT 
OARLOHYORATES 
ASH 
TOTAL 
VALUE PER POUND:285 CALOPIES 
PERCENTAGE CO/IPO- 
S/TION OF EFOIBLE 
PORTION 
WATER 
PROTEIN 
FAT 
CARLEOVMNORATES 
ASH 
TOTAL 
POUND: 4AS CALQPAHES 
PLEPPCENTAGE COMPO 
SITION OF EOIELE 
POPP?TION 
LLIELE PORTION 
JOO c% 74. 
CE % NATE 
3B % LROTEIN 
3 %LAT 
2 6 CAFEO!V OATES 
2.4 Yo ASH 
100.0 Yeo TOTAL 
FUEL VALUE PER POUND!/4 35 CALORIES 
Fic. 2.—Composition of apple (a), banana (0), and dried fig (ce). 
10 per cent or more. In the fresh and the 
succulent vegetables 
watery juice is often apparent to the sight or touch or will be yielded 
by pressure. Most dry seeds must be soaked 
before they are ready to eat. 
and cooked in water 
