
COMPOSITION OF COMMON FOOD MATERIALS. 
TABLE 13.—( Continued. ) 

E2d 




* With butter, etc., added. 















ay Pp, — as ‘purchased. e: p: =. edible portion. See page 112. 
| a AVAILABLE NUTRIENTS. 
v | ae | v 
5 = o.| 35 i ig | ae 
KIND OF FooD MATERIAL, o a ae wee nih it Oo. ; @ 2 
dt et pie cad ete ho Mol ch | te hep 
ho on Pee se aay 
| He Bite: Re 
| | | 
4 | | 
VEGETABLE Foops. q, GN d, g 4, G% | Cal- 
Vegetables, | | oot 
Beans, Lima, dried, “ HS 1o:4 b.667 18. 8lal sd. | 65:6 nS. PEDROS 
: Sete hoo, 2) LO. ke Zine 13. dow Pelee 180 
Beans, ue fresh, ’ a.p.,| 7.0| 83.0] .9| 1.6 | .3 | 67 | 5 165 
Beans, string, cooked,* - — |95:3| .5 Or eer Ou al Oalbatn 7, go 
Beans, white, dried, eee tn EO.) TG ic Baro. | he O".59. 9 | .6 | 1530 
Beans, baked,-  - - | — | 68.9] 2.8] 4.8] 2.3 | 19.6| 1.6 | 565 
Pate tani. PnP ee ea seh Ls Onion. Zn) 19 ud 1.09.8 | 205 
: Ue DeMe20/0715 7000 Peon Ls Olie a kee Tod keene 7h, 4 OG 
Beets, cooked,* . - Fe OS ONT. 200 Lean iy a. ZT 7.2 \*1.2 170 
Preeteeeerecio, cooked © = 1 895.) 1.2) 167) 3.15 3.2) 2.3 220 
epee ar GL orl yf dee iy agit 5. 5a) es Ona AO 
Cabbage, : ee Tse VN IR TLIRA GO Es lel. Ue Ub ids iw 7 eld S 
Wie Git ge tes wae Su LcOol Lae ti eda hh OrQ he wa 200 
Carrots, fresh, eas Ds 2010 71 70°06 FOG ioe S Sram Set eto tity, 18s 
Carrots, cooked,* - - a Rare OL GML ORRe Rk ete? se 7 OO 1a ad LOO 
Cauliflower, - - - — | 92.3 may at eda Ree: ASA As Ty hed 195 
fep.,| — | 94.5 Omiite me. & ve chy di eee 80 
ee eh asp 20:0} 75:0. 64) 7) ct. | 2.64 2.6 65 
WEDS 4 aee4 hh 128 4 2.3 | PLONE .Oo1F peak 445 
reagan, eteen, = MaDe amOmOn2QeAtion 220 SOLE 4h 17.4 il, 2° beh TS 
eS SED, as HOSed te YA Tore | eee aN Wee et ow (cen ae 75 
Cucumbers,  - Ve Wie LS Omicd b> I 3 Sr ere 2 vies Ga TS 65 
Egg plant, - - - — |92.9 .6 see ec ee Rak Bea mS 
Py Ce Desskr =e “4 Q4.7 Spann Os |tea'a 3 ZO Vea 5 
Lettuce,- —- Ve ete oOo en Sate G2 (62. i, 2.5 5h © 66 70 
Mee pee ae OT. G.I ey Go Welk 2. (0 5 37 10,0, 5 er ans 
Onions, fresh, eed Oro ye OAM eon els | rs,3)1) 0,0 eds, 295 
Onions, cooked,* - — |o1.2; .8 POA PROM tho 3 ee 175 
: Mea Deg nt 85. Ones oar |e eT: 2 LEE IPL IO pe 290 
(oes : Beast e200 00,4 it Onn 1:0 1 2.4) 104) 28 230 
Peas, dried, - - — Gua 7eO lS Ou Se .2 | 1580 
\EsDey War ah 74 -01e 52) 5.2 Sh eLOL7 2a 430 
Peas, green, - haa pey was “4 40,3), 5.2} 2.7  2anee O.0 5 235 
Peas, green, cooked,*  - — | 73.8) 2.5 | 5.1 | 3.1 | 14.4 e 490 
é Pom Meer ged Mule Pate ok PPL 7.7. 370 
BOLALSEE, ee ae Gi zo. Os'62 Guey 20). (1.9) Li 84.2 | Ori ag5 
Potatoes, cooked, boiled, Te Beh Ph Led et. | 20,0 8 415 
Potatoes, mashed and } Pea Th O04 .2,0.1. 257°) 17.1. 1.4 do 475 
creamed, - - J ae 
, Rc Mere Sal Wr tides Politi nal Yh 5.0 fee a8 110 
ee ees facp..|}s0.0| 40.5 | 63.) | ©. | 2.6) 7 12>) (60 
AEE at Weep es tT OL. O het. 7 leo | awl |, 5:0 Pee. 8. 830 
Radishes, - Seep a 3010, O43). 45°). <7 ‘3 3.9 25 go 
e.p.,| — | 94.4 HO lie oh oe LAS eal 25 100 
Rhubarb, ee | a.p.,| 40.0 | 56.6 a teks Bs pasa 3 60 
c Semester Li OO.3 10) Rat 5 8.6 mG 205 
oe Maat si are SOTO ads 2 eg eh Le a didi le She LOO 
