






















COMPOSITION OF COMMON FOOD MATERIALS. IIgQ 
TABLE 13.—( Continued. ) 
a. p. = as-purchased.  e. p. = edible portion. - See page 112. 
e AVAILABLE NUTRIENTS. 
oo bees = 
2 H Eee ; oD) 
he. bes = Us ra] 1g ee 
KIND OF FOOD MATERIAL. a ee a 3 c w ie EES 
Be teshn |e SiGe Becetane ne Meg 
Sr aibien On Pk tees 
a ed 
ANIMAL Foon. Y) Y o, Cal- 
ories. 
Miscellaneous. 
Gelatin, - a - a.Pp. 13.6 Sse 2125 
Calf’s-foot jelly, - a.p. 7740 17.4 410 
VEGETABLE Foops., 
Cereals, etc. | 
Barley, pearled, - Is Pe acO 406. G10 7677 fe: 1690 
Buckwheat flour, - ES(Ou2345 Bee Le kel ae) -7 | 1600 
Buckwheat, self-raising, Li, AeQ) wore Lao 7 hse 2 | 1545 
Corn (maize) flour, - L2OMEGe wah onl 27 0c3 5 | 1625 
Corn (maize) meal, - Tee As Oc tees kre hi 385 -o WLO2s 
Corn (maize) preparations: 
Cerealine, - - LOCA Ane Fe .0°)°76,3 -4 | 1655 
Hominy, - - oF Bie. 1 ee Begroleal Wd 8 ht a5 Ve 7OLG .2= |) F625 
Hominy, cooked, Hoss an cOuy iv Seka wT year, Aen are 
Oatmeal and rolled oats, Teles e OL lois Or) 05520). do es 
Oatmeal, boiled, - 84.5 IU 2-3 FoN ee ee 25 285 
Rice, - - - be oe OLS Wey fd Sas 33 1276.9 CS em LOLO 
Rice, boiled, - - Teo Lilo ta 2a PLR 23.0 2 505 
Rye flour, “ - $229 129. 6cl5,505 2 Ou t7O.0 -5 |) Oto 
Entire wheat flour, - LIsAed Gey LOs7al Lay 87 O.O)) 00) 1045 
Gluten flour, - = £220,154. 08/0 LE; O Ore Oct STi laso 
Graham flour, - - Dic diis4 se kOe sOs Ord .3 | 1640 
Wheat flour, patent process: | 
Low grade, - - 12,04 425) 10.9.4 -2<7 .|:70.2 yal OFS 
Bakers’ grade, - TIO le deta tO. dul bavi ying .5 | 1640 
Family and straight grade, [266vied 10, ee OxSal Viele 33h 6 AVI RIOR 
High grade, - Oca NAL O 827 PEs See fo Ae 4 1620 
Wheat preparations: ; 
Breakfast foods, - Goa ee o16.3 06 174,07| 1.0. 1670 
Macaroni, - - FOP Tuer. Ap Lord ou ea. 0 .O | 1640 
Macaroni, cooked, Their ote lsat 1st 50 lot. 405 
Spaghetti, - - TO Om a Or ta Orde is «247/75: 1 0s S85 eT 6do 
Noodles, - > LORI Aco OFLA) ve). 7453 .8 | 1640 
Bread: | 
Brown, - AROME? SOx 40220150 | 46.2 .6 | 1035 
Corn (j ohnnyeake), MSBsOr10S SPOS 4.2: 452 Sek avzO 
Ryéir- - 35-71 3.4 | 7-3) <5 | 52.0 Piel TOO 
Grabam, — - = Boow ies ALM OLOMyl OFS 1, S2)p tole rras 
Whole wheat, - AOcAale seld eye} 20's AGE LO eliog 
White wheat, - 2 te ee FI LO 5 2k .8 | 1195 
Biscuit, soda,* = D2 aa File] 21 B209, 5820 [ok La TOss 
BOIS .2,c52 - - 22ers One OrO eT oOSsaS .8 | 1360 
Toasted bread, - 24.0| 4.1 8.0 lat #4 woos .3 | 1390 

* Made from wheat flour, raised with baking soda. 


