oo. 

COMPOSITION OF AMERICAN FOOD MATERIALS. 
TABLE 60.—( Continued. ) 
Chemical composition of common food materials. 

Foop MATERIALS. 

ANIMAL FOOD. 
Fish (fresh). 
§ Edible portion, 
Blue fish, - 2 > (As purchased, 
Edible portion, 
Cod fish, - z. mt | As purchased, 
Edible portion, 
Cod, steaks, AS purchased, 
Edible portion, 
Flounder, - s As purchased, 
Edible portion, 
Haddock, - " A As purchased, 
Halibut steak, - 3 1 pe thised, 
* { Edible portion, 
Mackerel, - eis purchased, 
ie : § Edible portion, 
ey ~ | As purchased, 
Edible portion, 
Brook trout, - As purchased, 
§ Edible portion, 
Shad, = = ) As purchased, 
Fish (preserved). 
z { Edible portion, 
Salt cod, - | As purchased, 
Boned cod, ar ei 
a aa 
: Edible portion, 
Smoked herring, S 1 As Bends 
Salt mackerel, - otctivecas 
Canned salmon, - - : : 
Shell Fish. 
{ Edible portion, 
| As purchased, 
Edible portion, 
As pupenased. 
Long clams, in shells, 
Round clams, in shells, 
Oysters, solids, - - 
§ Edible Dain. 
) As purchased, 
Canned lobster, - 3 E : 
Edible portion, 
As purchased, 
- - - - - 
mobster, = - - 
Eggs, a5 has ¥ 
Butter, é 
Whole milk, - - = % 
Skimmed milk, - s 2 ; 2 
Butter milk, - : “ : 7 



Sy ees 
51.0/40 

Py o7\Ol- 
aes 
40.7|43. 
29.5/48. 
48.1/40. 
43.939. 
~ 
na 
DOL oOHAnvVPOHPOnNnN ONHNMN DWV 

ie Aer 
ae 9/40. 
54. 
— |49. 
70/46 
Rrebots 
44.4/19. 
— |42. 
2.90/32. 
— |64. 
— (85. 
41.9/49. 
— |86 
67.5/28 
— /|88. 
= 179 
61.7/30. 
pan aN Wh 
rp (Gk 
I1.2|64. 
oo Cow NL ONO 

— |87.0 
— |90.5 
— |9I.0 
Mn eee rre 

Protein. 
19. 
Ts. 
IO. 
18 
16. 
Be 
16, 
18, 
I5. 
18 
II 
20 
Pe 
18. 
18. 
10. 
COONRHOANOS 
HOROHMNOD 
w O 
6 
4 
O 
Lo DHOH AR YH NY WHOO ARHMWO 
195 

Fat. 
II 
*8Q. 

ROH HH ONE DYNO OUUNKHE AN 
— 
NMORN ONWATIL MN 
15. 
7 
15. 
2D. 
ey ip 
SR AMMO OWA 
Mar OW Hh DO 
Lin 
nw Of WO 
Bepverlence cue eho 

Carbo- 
hydrates. 
Web a WN 
Arbo HO 
| | 
Se i Si | \O 
5. 
Shek 
4.8 
Ash. 
24. 
18. 
yin 
15 
ree 
13 
ees 
10 

}° Mm On HOUND 
MOOI ION NCO ST 19400 Oy WLOGA Ne? 
BweENOOHERO 
Fuel Value 
per Lb 
Cal. 
.3) 405 
27| 205 
<2 310 
205 
365 
532 
285 
» 130 
325 
160 
560 
465 
640 
360 
925 
590 
440 
230 
745 
420 
415 
315 
425 
LOI5 
945 
1345 
745 
1360 
1050 
goo 
210 
140 
215 
70 
230 
390 
145 
395 
745 
660 
3475 
325 
170 
165 

* Average percentage of butter-fat found in the Columbian Exposition butter test. 
