11 
Table 2. — Composition of food materials used in dietary studies, etc — Continued. 
Food materials 
animal foods — continued. 
Fish: 
Striped bass, edible portion. 
Lobster, edible portion 
Milk 
Butter 
Cottage cheese 
Eggs 
VEGETABLE POODS. 
Cereals: 
Bread, corn 
Bread, white 
Cake, cup 
Crackers, Graham 
Gluten flour 
Oatmeal, boiled 
Pie, pudding, etc.: 
Apple pie 
Custard pie 
Tapioca pudding 
Rice custard 
Gelatin 
Vegetables: 
Artichoke 
Beans, edible portion 
Beans, baked 
Cabbage, edible portion 
Canteloupe, edible portion .. 
Cauliflower, as purchased 
Lettuce, edible portion 
Potatoes 
Tomatoes, as purchased 
Fresh fruits: Pomegranates, edi 
ble portion 
Dried fruits: 
Apricots 
Figs, edible portion 
Dates, edible portion 
Dates, as purchased 6 
Berries: 
Loganberries 
Strawberries 
Raspberries, red 
Preserves: Apple sauce 
Nuts: 
Filbert, edible portion 
Hickory nuts, edible portion 
Peanut'butter 
Cocoanut milk 
Sugar, starch, and oil: 
Sugar 
Sago 
Honey 
Olive oil 
Whiskyc 
Refer- 
ence 
Water. 
No. 
Perct. 
< 
77.7 
8 
79. 2 
9 
87.0 
10 
11.0 
11 
72. 
12 
73.2 
13 
38.9 
14 
32. 
15 
15. 6 
16 
5.4 
17 
12.65 
18 
M.:. 
19 
42.5 
20 
62.4 
Pro- 
tein. 
4.101 
3. 605 
3.351 
9.304 
4.030 
a Fuel value, not heat of combustion. 
J»6.5 per cent of refuse in this sample. 
<• Proportion of alcohol assumed to be equivalent to 51 per cent carbohydrates. 
