10 
Table 1. — Composition of food materials used in dietary studies and digestion 
experiments — composition determined — Continuf*}. 
Food materials. 
CANNED FRUITS. 
Peaches, as purchased 
Per ct. 
j - 
NITS. 
Almonds: 
Edible portion 
As purchased 
Blanched, as purchased 
Brazil nuts: 
Edible portion 
As purchased 
Shelled, as purchased 
Cocoanuts: 
Edible portion 
As purchaseda 
Pecans: 
Edible portion 
As purchased 
Shelled, as purchased 
Peanuts: 
Edible portion 
As purchased 
Pignolias (pine nuts), as pur- 
chased 
Walnuts: 
Edible portion ! 
As purchased 
Nut preparation: 
Nutandfig^bromose," as pur- 
chased 
Cereals: 
Bread (St. Helena Sanitarium, 
Cal. i, as purchased 
Granose, as purchased 
Optasite, as purchased 
Rice, as purchased 
Gofio, as: purchased 
Fruit note, as purchased 
Fruit nuts (malted i. as pur- 
chased 
Malt nuts, as purchased 
249 
249a 49.2 
250 
254 
254a 49.6 
210 
231 j 
231a 82.03 
234 
234a 50.8 
233 
®« 
:- 
1 
= 
^S 
► 
Per ct. 
Perct. 
86.45 
0.55 
4.42 
17. 28 
2.25 
8.78 
4.00 
17.68 
5.28 
18.00 
2.69 
9.18 
4. 33 
19.78 
19.17 
5.25 
13.03 
3.57 
3.50 
12.17 
1.72 
5.99 
4.30 
15. 67 
Carbohy 
d rates" 
Per ct. 
54.30 
27.58 
.54. 75 
66.07 
33.70 
63. 31 
Per ct. 
12.20 
18.64 
9.47 
19.19 
3.78 
1.93 
6.00 
It 
5-g 
255 
255a 32.5 
2.V2 
223 
223a 
4.88 
3.29 
13 
3.97 
1.57 
14.-- 
32.51 
243 9.56 
244 11.76 
245 11.90 
J4M 6.37 
247 11.18 
248 
259 
8.31 
4.74 
32.64 
22. 03 
33. 70 
24.58 
9.73 
16.54 
11.57 
10.94 
11. 12 
10.98 
12. 87 
13.48 
13.20 
4.46 
51.00 
34.66 
9.67 
6. .57 
69.39 
34.14 
71.52 
9.14 
4.50 
3.79 
47.33 
31. 95 
10.61 
7.16 
47.00 
7.-17 
62.92 
24.92 
4.75 
1.88 
21.83 
42. 17 
. 62 
1.03 
.44 
.06 
2.82 
6.05 
•54.01 
74.39 
74. 5s 
76. 35 
70.43 
67.21 
:;. 42 
71. 75 
87 07 
Pt r ct. 
0.37 
2.58 
1.31 
1.68 
4.22 
2.15 
2.96 
13.77 
4.29 
2.11 
3.17 
1.98 
1.34 
2. 52 
. 52 
1.82 
.45 
.41 
5.10 
1.30 
2.00 
.42 
Perct. 
0.43 
J > 
1.41 
2.70 
2.65 
1.35 
3.62 
1.14 
.78 
1.51 
.74 
1.55 
2.56 
1.73 
4.15 
1.91 
.76 
2.06 
.77 
2.26 
1.65 
.30 
2.41 
.78 
1.32 
3.06 
= L 
C - 
Hi 
Calories. 
0.247 
3. 129 
1 . 589 
3.147 
3.397 
1.732 
3.125 
2.712 
1.843 
3.437 
1.690 
3. 551 
3.040 
2. 052 
3.318 
1.314 
1 . 344 
1. 775 
1.748 
1.718 
1.883 
1.870 
1.837 
1.732 
"Shell and milk included in rei 
A number of the foods were not analyzed, as it was believed their 
composition could be assumed with sufficient accuracy from anal\ ses 
previously reported. The following- table includes the data for such 
foods : 
Table 2. — Composition of food materials used in dietary studies — composition assumed. 
Refer- 
ence 
No. 
Water. 
Pro- 
tein. 
Fat. 
Carbohydrates. 
Ash. 
Energy 
per 
gram.« 
Food materials. 
Sugar, ( . . 
ANIMAL FO - 
Beef: 
Medium fat, edible portion 
Corned, edible portion 
1 
2 
B 
4 
5 
6 
Per <-t. 
■ 2. : 
53.6 
6-5.5 
62.6 
92.9 
40.3 
l'< r ct. 
18. j 
15. 3 
19.8 
16.0 
4.4 
16. 1 
Per ct. 
18.0 
26.2 
13.6 
20.4 
.4 
38.8 
Per ct. 
Per ct. 
Per ct. 
1.0 
4.9 
1.1 
1.0 
1.2 
4.8 
Calories. 
2.436 
3.076 
Hamburg -teak, edible portion. 
Beef heart, edible portion 
Beef soup 
Pork, ham, edible portion 
2.095 
2. 5.58 
1.1 
.265 
4.277 
•i Fuel \alue. not heal of combustion. 
