Food Table

The following table exhibits the percentage chemical composition of the principal vegetable food materials; also of dairy produce and common flesh-foods for comparison.

Food Material Protein Fat Carbo
hydrates Salts Water Fuel Value
cals.

Vegetable Foods p. ct. p. ct. p. ct. p. ct. p. ct. p. lb.

Wheat Flour (entire) 18.8 1.9 71.9 1.0 11.4 1,675

Oatmeal 16.1 7.2 67.5 1.9 7.3 1,860

Rice 8.0 .3 79.0 .4 12.3 1,630

Barley 8.5 1.1 77.8 1.1 11.5 1,650

Corn Meal 9.2 1.9 75.4 1.0 12.5 1,655

Rye 0.8 .9 78.7 .7 12.9 1,630

Lentils (dried) 25.7 1.0 59.2 5.7 8.4 1,620

Beans (dried) 22.5 1.8 59.6 3.5 12.6 1,605

Peas (dried) 24.6 1.0 62.0 2.9 9.5 1,655

Nuts, various (aver.) 16.0 52.0 20.0 2.0 10.0 2,640

Dates 2.1 2.8 78.4 1.3 15.4 1,615

Figs 4.3 .3 74.2 2.4 18.8 1,475

Potatoes 2.2 .1 18.4 1.0 78.3 385

Apples .4 .5 14.2 .3 84.6 290

Bananas 1.3 .6 22.0 .8 75.3 460

Dairy Foods

Milk, whole (not skim) 3.3 4.0 5.0 .7 87.0 325

Cheese, various (aver.) 24.5 28.4 2.1 4.0 41.0 1,779

Hens' Eggs (boiled) 14.0 12.0 0.0 .8 73.2 765

Flesh Foods

Beef 18.6 19.1 0.0 1.0 61.3 1,155

Mutton (medium fat) 18.2 18.0 0.0 1.0 62.8 1,105

Ham (fresh) 15.6 33.4 0.0 .9 50.1 1,700

Fowl 19.0 16.3 0.0 1.0 63.7 1,045

White Fish (as purchased) 22.1 6.5 0.0 1.6 69.8 700

[The amount of heat that will raise one kilogram of water 1 deg. C. is termed a calorie. Fuel value, or food units, means the number of calories of heat equivalent to the energy it is assumed the body obtains from food when the nutrients thereof are completely digested.]