22 BULLETIN 467, U. S. DEPARTMENT OF AGRICULTURE. 
The nutritive value of any food material as purchased depends 
not merely on its total composition but on the proportion of edible 
to inedible material which it supplies. 
DUCK LEG ANDO 
SECOND SO/NT ~ CUCKEN LEC AND 
DYCK BREAST SLOCONVD SOlNM TF 
a a aaa 4OIELE PORTIOW LOIGLE PORTION 
beore Ui) 
7 
Se OF LSAT 
C40 SLASH 
WHOLE CHI CAEN 
4LVELLE PORT/NV 
Z 
Va 
KY YY UE 
‘ 
. . 
29% ATA 
he So 
Chl ASH pope CHOP 
SELLS. SILA LOIGLE PORTION 
FO/IEL LE POPP T/ION 
Jz 
40 V6 ASSL 
Fic, i,—The composition of poultry in comparison with other foods. 
The edible portian of poultry consists chiefly of the muscular 
tissue, the fat, and the edible entrails (giblets). Like all meats, it ~ 
