6 BULLETIN 471, IT. S. DEPARTMENT OF AGRICULTURE. 
A verage composition of eggs, egg products, and certain other foods. 
Refuse. 
Hen: 
"Whole egg as purchased . . 
Whole egg, edible portion. . 
Wnite I 
Yolk i 
Whole egg boiled, edible por- ! 
tion 
Duck: 
Whole egg as purchased 
Whole egg, edible portion — ! 
White 
Yolk ! 
Goose: 
Whole egg as purchased ' 
Whole egg, edible portion — 
White ! 
Yolk 
Turkey: 
Whole egg as purchased 
Whole egs, edible portion.. . 
White 
Yolk 
Guinea fowl: 
Whole egg as purchased 
Whole esg, edible portion... 
White 
Yolk 
Plover: 
Whole egg as purchased 2 .. . 
Whole egg, edible portion 2 . 
Fresh-water turtle eggs 2 
Sea-turtle eggs 2 
Salted duck eggs 2 
Desiccated hens' eggs: 
Whole egg 
White 
Yolk 
Egg substitute 
Pudding (custard) powders 2 . . . 
Shad roe 
Caviar 2 
Cheese (full cream) as purchased 
Sirloin steak as purchased 
Sirloin steak, edible portion 
Milk 
Percent 
11.2 
14.2 
Ovsters, edible portion.. 
Wheat flour 
Potatoes as purchased. . . 
Potatoes, edible portion. 
13. S 
Water, i Protein. 
Per cent. 
65.5 
73.7 
86.2 
49.5 
73.2 
60.8 
70.5 
S7.0 
45. S 
59.7 
69.5 
86.3 
44.1 
63.5 
73.7 
86.7 
48.3 
60.5 
72.8 
86.6 
49.7 
67.3 
74.4 
65.0 
76.4 
68.0 
6.4 
11.7 
5.9 
11.4 
13.0 
71.2 
48.0 
34.2 
54.0 
61.9 
87.0 
86.9 
12.0 
62.6 
78.3 
Per cent. 
11.9 
13.4 
12.3 
15.7 
13.2 
12.1 
13.3 
11.1 
16.8 
12.9 
13.8 
11.6 
17.3 
12.2 
13.4 
11.5 
17.4 
11.9 
13.5 
11.6 
16.7 
9.7 
10-7 
18.1 
18.8 
12.0 
46.9 
73.2 
33.3 
73.9 
2.1 
20.9 
29.3 
25.9 
16.5 
18.9 
3.3 
6.2 
11.4 
1.8 
2.2 
Fat. 
Carbohy- 
drates. 
Fuel 
Ash. value per 
pound. 1 
Percent. Percent. Per 
9.3 
10.5 
.2 
33.3 
12.0 
12.5 
14.5 
.03 
36.2 
12.3 
14.4 
.02 
36.2 
9.7 
11.2 
.03 
32.9 
9.9 
12.0 
.03 
31.8 
10.6 
11.7 
11.1 
9.8 
9.2 
36.0 
.3 
51.6 
.3 
3.4 
3.8 
14.0 
33.7 
16.1 
7.1 
8.6 | 
5.7 
5.3 
SO 9 
2.6 
1.3 
2.4 
18.5 
4.0 
1.2 
1.0 
.1 
.1 
5.0 
3.7 
75. 1 ! 
14.7 
18.4 
cent. 
0.9 
1.0 
.6 
11 
.8 
1.0 
.8 
1.2 
1.0 
2.9 
.4 
4.0 
3.6 
6 2 
3.5 
9.1 
.6 
1.5 
7.4 
3.8 
.9 
1.0 
.7 
2.0 
.5 
.8 
1.0 
Caloric.?. 
595 
670 
230 
1,645 
730 
730 
835 
200 
1,785 
755 
840 
210 
1,790 
615 
700 
210 
1,660 
G20 
735 
210 
610 
670 
780 
740 
595 
2,4.50 
1.495 
2.815 
1,450 
1,645 
580 
U.125 
1.890 
955 
1,100 
315 
230 
1.610 
305 
380 
1 These values were calculated on the assumption that protein and carbohydrates (each') yield 1,820 (or 4 
calories per gram) calories per pound; and fat, 4,080 (or 9 calories per gram) calories per pound. 
2 European analyses. 
3 Including 6.2 per cent common salt. 
The above figures represent average values. Individual speci- 
mens vary more or less from the average. 
As shown by analysis, eggs consist chiefly of two nutrients, pro- 
tein and fat, in addition to water and mineral matter, or ash. Car- 
bohydrates, valuable in the diet as a source of energy, are present in 
such small amounts that they are usually not determined in anal- 
ysis — ducks' eggs containing only 0.3 per cent, hens' eggs 0.67 per 
cent, turkeys' and guinea fowls' eggs 0.8 per cent each, and goose 
eggs 1.3 per cent. An exception is found in the case of plovers' 
eggs, which have been reported to contain over 2 per cent. As re- 
gards distribution, about one-third of the carbohydrates occur in the 
