198 STORRS AGRICULTURAL EXPERIMENT STATION. 
TABLE 60.—( Concluded. ) 
Chemical composition of common food materials, 









4 o 
, =} 
. 8 | 2 | 3g oe ee 
Foop MATERIALS. g 3 = s 23 2 aes 
guinea ier OF Ca ee 
VEGETABLE Foop. Ze | gg % q% | Cal. 
fruit (preserved ), 
Apples, dried, evaporated,  - - - | — |29.3) 1.7| 2,3) 604 20) la gas 
Tate 2 y Pate portion, ‘| —"|15..4)' 201] -2:.3),73.4 eee 
; 5 As purchased, | 9.8/13.8) I.9] 2.5] 70.8] 1.2|1455 
( Edible portion, | — |24.8) 2.9] 1.5] 68.8| 2.0/1395 
Prunes, dried, - aS AS purchased, |15.0/21.1) 2.4/ 1.3/58.5/1.7]1190 
Raisins ee - - - - =| ——_ |14.6) 20) 3 23) 96. area eee 
Apricots, dried, - - - - = | —— 132.41 2.9) *.)O3. 3) aaa ee 
Peaches, canned, : - - Soh ETO Uae 2). 775 lees ama cts 
Nuts 
Chestnuts, fresh eae portion, 38.5 6.9) 8.0 44.9| 1.7 |1300 
; As purchased, /16.0/32.4| 5.8} 6.7/37.7/1.4 1090 
P re portion, | — | 9.2/25.8/38.6] 24.4 | 2.0|2560 
eanuts, - = - | 
As purchased, /33.0| 6.2/17.3/25.9] 16.3| 1.3 |1720 
Beverages. | 
Cocoa, ‘ : 4 - - - | —«} 4.6|21.6/28 9-39 7 eo 
Chocolate, - - - - - =|. —-| 5.9}/12.0|48.7| 30:3 | 22202860 



* Fat not determined. 
