Table 1. — Composition of food materials used in dietary studies and dit 
experiments — composition determined — Continued. 
Food materials. 
FRESH FRVITS- 
Bananas: 
Edible portion 
As purchased.. 
nitinued. 
Grapes: 
Muscat, edible portion . . . 
Muscat, as purchased 
Tokay, edible portion 
Tokay, as purchased 
Verdal, edible portion 
Verdal, as purchased 
Cornichon, edible portion 
Cornichon, as purchased. . 
Average, edible portion 
Average, as purchased. . 
Oranges: 
Navel, edible portion. 
Navel, as purchased . . 
Navel, edible portion. 
Navel, as purchased . . 
Average, edible portion 
Average, as purchased . . 
Pears: 
Easterbury, edible portion — 
Easterbury, as purchased 
Duchess, edible portion 
Duchess, as purchased 
Glout Morceau, edible portion 
Glout Morceau. as purchased . . 
Winter Neliss, edible portion.. 
Winter Neliss, as purchased. . . 
Guava, edible portion 
Guava, as purchased 
Average, edible portion. 
Average, as purchased . . 
Japanese persimmons: 
Large Seedling, edible portion 
Large Seedling, as purchased . 
Tane Nashi, edible portion. . . 
Tane Nashi, as purchased 
Yemon, edible portion 
Yemon, as purchased 
Average, edible portion. 
Average, as purchased . . 
Olives: 
Mission, edible portion. 
Mission, as purchased.. 
Mission, edible portion. 
Mission, as purchased.. 
Average, edible portion. 
Average, as purchased . . 
Scarlet haws: 
Edible portion 
As purchased.. 
Watermelon: 
Edible portion 
As purchased . . 
DRIED FRUITS. 
Raisins. 
Edible portion 
As purchased.. 
Prunes: 
Edible portion 
As purchased . . 
212 
212a 
202 
202a 
205 
205a 
211 
2lla 
207 
207a 
236 
236a 
237 
237a 
238 
23Su 
204 
204a 
224 
224a 
225 
225a 
226 
226a 
235 
235a 
51 
51a 
203 
203a 
215 
215a 
216 
216a 
52 
239 
240 
240a 
201 
201a 
200 
200a 
257 
267a 
Per ct. 
"36." 92' 
14.1 
20.9 
22. 6 
23.1 
20.2 
25. 65 
21.8 
13.6 
20.1 
13.2 
Per ct. 
77.15 
48.67 
84.83 
72. 87 
87. 12 
68.92 
85.06 
65.85 
86.78 
66.73 
85.95 
68. 59 
86.26 
61.59 
86. 72 
67.03 
Per ct. 
1.60 
1.01 
.70 
.56 
1.45 
1.04 
1.07 
.83 
Carbohy- 
drates*. 
32 "& 
Pircf. Perct. 
0.24 I 19.68 
.15 12.41 
13.38 
11.49 
11.36 
8.98 
12. 68 
9.81 
11.39 
8.76 
*£ 
O* 
0.52 
Pi r ct. 
0.81 
.51 
' c 
.20 
.17 
.29 
.23 
.47 
,28 
Calories. 
0.424 
.267 
0.291 
.250 
.241 
.191 
.286 
.221 
.266 
.205 
12.20 
9.76 ] 
, 16 10. 84 
.11 7.74 
.20 10.84 
.15 8.38 
86.49 
64.31 
18 I 10.84 
13 8.06 
19.14 
82.93 
1.15 
.72 
64.86 
.89 
.56 
85.00 
.80 
.26 
73.45 
.69 
.22 
80.60 
.83 
..50 
64.40 
.66 
.40 
76.08 
1.02 
.28 
55.54 
.74 
.20 
80.00 
1.13 
.57 
69 43 
.98 
.50 
80.92 
.99 
.47 
65. 53 
.79 
.38 
13.30 
10.40 
12. 97 
11.21 
16.59 
13. 26 
19.17 
14.00 
16.60 
14.41 
15.73 
12.66 
22. 4 
18 8 
30.7 
16.8 
18.' 9' 
17.85 
20.0 
9.5 
2.56 29.14 
256a 11.9 25.67 
77.04 
59.77 
81.93 
66. 53 
81.66 
56.59 
80. 21 
70.33 
58.51 
63.68 
51.66 
67.00 
55. 08 
75.83 
60 65 
92. 17 
35. 03 
28.47 
25.77 
1 61 
1.25 
1.16 
.94 
1.32 
.92 
1.36 
1.04 
2.44 
2.03 
2.52 
2.04 
2.48 
2.04 
1.98 
1.58 
4.55 
4.12 
2.54 
2. 24 
11.13 
9.26 
23. 01 
18.66 
17.07 
13.96 
.65 
.52 
Hi 
.52 
19.39 
15.05 
12. 81 
10.40 
13.19 
9.14 
15 13 
11. 53 
8.81 
7.33 
2. 52 
2.04 
5.67 
4.69 
60 .69 I 
43 .49 I 
60 .57 
46 . 45 
.63 
.47 
1.48 
1.16 
.70 
.60 
1.10 
.88 
2.78 
2.03 
1.31 
1.14 
1.47 
1.16 
.43 
.34 
.93 
.72 
2.93 
2.38 
2.37 
1.64 
2.08 
1.58 
3.64 
3.03 
3.05 
2.47 
3.35 
2.75 
18.57 
14.85 
6.41 
2.44 
62.57 
56.63 
63.37 
2.13 
1.74 
.18 
.07 
.66 
.59 
1.65 
1.45 
.72 
.56 
.62 
.50 
.61 
.42 
.65 
3. 65 
3.04 
5. 22 
4.23 
4.43 
3.63 
.27 
.10 
3.14 
2.84 
2. 71 
.271 
.217 
.254 
.181 
.246 
.190 
.250 
.186 
.338 
.265 
.268 
.232 
.379 
.1503 
.444 
.324 
.370 
.321 
.320 
.289 
.429 
.333 
.346 
.281 
.376 
.261 
,384 
,292 
713 
, 593 
.876 
.897 
.735 
.374 
.148 
.0.56 
1.336 
1.209 
1.292 
1.140 
