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Table Showing the Nutritive Values of Common Food Substances

FOOD SUBSTANCES. Water. Albuminous elements. Starch. Grape Sugar. Cane Sugar. Free Fat. Free Acid. Pectose. Non-Nitrog. Substances. Salts. Cellulose. Propor. Carbon to Nitrogenous. Total Nutritive Value.

GRAINS.

Wheat, Poland 13.2 21.5 61.9 X 1.5 X X X 1 X 2.9 86.8

Wheat, Michigan White 12.8 11.6 71. X 1.3 X X X 1.6 1.7 6.2 85.5

Wheat, Michigan Diehle 12.2 13.8 72.2 X X X X X 1.8 X 5.2 87.8

Wheat, Japanese 12.4 16.5 65.1 X 1.6 X X X 1.5 2.9 4. 84.7

Rye, Winter 8.7 11. 74.6 X 1.9 X X X 2.3 1.5 6.9 89.8

Rye, German 8. 14. 78. X X X X X X X 5.5 92.

Barley 24. 10.5 66.7 X 2.4 X X X 2.6 3.8 6.5 82.2

Barley, So. Russian 4. 12.7 70.9 X X X X X 2.4 X 5.5 86.

Oats 12. 10.7 58.3 X 7.8 X X X 3.3 17.9 5.2 86.7

Corn, Flint 13.1 10.2 68.5 X 4.8 X X X 1.4 1.7 7.1 84.9

Corn, Dent 13.4 9.4 68.5 X 5. X X X 1.5 2.2 7.8 84.4

Corn, Sweet 13.4 11.4 62.7 X 7.8 X X X 1.8 2.9 6.1 83.7

Rice 12.6 6.7 78.5 X .9 X X X .8 .5 11.8 86.9

Millet 11.8 10.5 68.2 X 4.2 X X X 2.8 2.5 6.9 85.7

Buckwheat 12.7 10. 71.8 X 1.4 X X X 1.9 1.7 7.3 85.6

Iceland Moss 16. 22. 36.3 X 1.4 X X X 1.4 2.9 2.6 81.1

FLOUR.

Graham 13. 11.7 69.9 X 1.7 X X X 1.8 1.9 6.1 85.1

Wheat 11.6 11.1 75.4 X 1.1 X X X .6 .2 6.8 88.2

Rye 13.7 11.6 69.7 X 2. X X X 1.4 1.6 6.1 84.7

Barley 14.8 11.4 71.2 X 1.5 X X X .6 .5 6.3 84.7

Oat 7.7 15.1 67.2 X 7.1 X X X 2. .9 4.9 91.4

Corn 14.2 9.7 69.5 X 3.8 X X X 1.3 1.5 7.5 84.3

Buckwheat 13.5 8.9 74.3 X 1.6 X X X 1. .7 8.5 83.8

Bean 10.3 23.2 59.4 X 2.1 X X X 3.3 1.7 2.6 88.

Pea 11.4 25.2 57.2 X 2. X X X 2.9 1.3 2.3 87.3

Banana 14.9 2.9 77.9 X .5 X X X 2.2 1.6 27. 83.5

Arrowroot 18. X 82. X X X X X X X 82. 82.

BREADS.

Barley 12.4 9.4 64.4 4.7 1. X X X 3.8 4.3 7.4 83.3

Whole Wheat 13. 8.7 60. 4. 6. X X X 3. 5.3 8. 81.7

White 45.1 5.3 46. 2.3 .8 X X X .5 X 9.2 54.9

Rye 42.3 6.1 46.9 2.3 .4 X X X 1.5 .5 8.1 57.2

Swedish Speise Brod 12. 10. 72.3 3.1 1.6 X X X X 1. 7. 87.

Zwieback, White 13.3 8.5 73.3 1.8 1. X X X .6 1.5 9. 83.2

Rye 11.6 9.3 67.2 3.6 1. X X X 2.1 4.7 7.7 83.7

Macaroni 13.1 9. 76.8 X .3 X X X .8 X 8.5 86.9

Manna 15.3 1.9 18.1 49. X X X 5.6 X 10.1 67. 72.7

FRESH FRUITS.

Apple 84.8 .4 X 7.2 X .8 4.8 X .5 1.5 18. 13.7

Apricot 81.2 .5 X 4.6 X 1.2 5.4 X .8 5.3 9.2 13.5

Blackberry 86.4 .5 X 4.1 X .2 1.4 X .4 7. 6.2 8.1

Banana 73. 1.9 X X .6 X X 23.9 1. .3 .3 26.7

Cherry 79.8 .7 X 10.2 X .9 1.8 X .7 5.9 14.5 14.8

Cranberry 89.6 .1 X 1.5 X 3.3 X X .2 6.3 15. 4.1

Currant 84.7 .5 X 6.4 X 2.3 .9 X .7 4.6 12.8 10.7

Grape 78.2 .6 X 14.3 X .8 2. X .5 3.6 13.8 18.2

Gooseberry 85.7 .5 X 7.1 X 1.4 1.4 X .4 3.5 14.2 10.8

Pear 83.2 .4 X 8.2 X .2 3.3 X .3 4.4 20.5 12.4

Prune 81.2 .8 X 6.2 X .8 4.9 X .7 5.5 7.7 13.4

Plum 84.9 .4 X 3.6 X 2.5 4.6 X .7 4.3 9. 10.8

Peach 80. .7 X 4.5 X .9 7.1 X .7 6.1 6.4 13.9

Raspberry 85.7 .4 X 3.9 X 1.4 .7 X .5 7.4 9.7 6.9

Strawberry 87.6 1.1 X 6.3 .5 .9 .5 X .8 2.3 6.1 10.1

Whortleberry 78.4 .8 X 5. X 1.6 .9 X 1. 12.3 6.2 9.3

DRIED FRUITS.

Prune 29.3 2.3 .2 44.5 .5 X 2.7 4.3 13.4 1.4 1.5 19.6 69.2

Pear 29.4 2. 10.8 29.1 .4 X .8 4.5 14.9 1.7 6.9 19.9 63.7

Apple 27.9 1.3 5.6 42.8 .8 X 3.6 4.8 6.5 1.6 5.1 37.8 67.

Cherry 49.8 2. X 31.2 X .3 X X 14.3 1.6 2.4 15.7 47.8

Raisin 32. 3.4 X 54.6 X .6 X X 7.5 1.2 1.7 23. 66.3

Fig 31.2 4. X 49.8 X X X X X 2.9 12.1 12.4 36.7

Date 33. 9. X X 58. X X X X X X 6.4 67.

NUTS.

Chestnut 7.3 14.6 69. X X 2.4 X X X 3.3 3.4 4.8 89.3

Walnut 7.2 15.8 13. X X 57.4 X X X 2. 4.6 4.4 88.2

Hazelnut 7.1 17.4 7.2 X X 62.6 X X X 2.5 3.2 4. 89.7

Sweet Almond 6.2 23.5 7.8 X X 53. X X X 3. 6.5 2.6 87.3

Peanut 6.5 26.3 1.8 X X 46.2 X X X 3.3 13.9 1.7 79.6

Cocoanut 46.5 5.6 8. X X 35.9 X X X 1. 2.9 7.8 50.5

Syrup 24.6 X X 26.2 44.9 X X X 2. 2.3 X 71. 75.4

Honey 20.6 .8 X 72.8 1.8 X X X 3.8 .2 X 91. 78.1

VEGETABLES.

Carrot 85.8 1.2 X X .3 X X 9.2 1. 1.5 .2 11.7

Winter Cabbage 80. 4. X 1.2 .9 X X 10.4 1.6 1.9 .5 18.1

Red Cabbage 90. 1.8 X 1.7 .2 X X 4.2 .8 1.3 1. 8.7

White Cabbage 90. 1.9 X 2.3 .2 X X 2.6 1.2 1.8 1.3 8.2

Spinach 38.5 3.5 X .1 .6 X X 4.3 2. 1. .2 10.5

Celery 84.1 1.5 X .8 .4 X X 11. .8 1.4 .8 14.5

Head Lettuce 94.3 1.4 X X .3 X X 2.2 1. .8 1.8 4.9

Potato 75. 2.2 X X .2 X X 21. 1. .6 .1 24.4

White Turnip 92.5 1.5 X X .2 X X 3. .7 2.1 .1 5.4

Beet 87.5 1.3 X X .1 X X 9. 1.1 1. .1 11.5

Sugar Beet 71.6 2. X 12.6 .5 X X .7 1. 11.6 21.5 23.3

Parsnip 82. 1.2 X X .6 X X 7.2 1. 8. .5 10.

Sweet Potato 71.8 1. X X .2 X X 25.3 .7 1. .2 27.2

Cucumber 95.2 1.2 X 1. X X X 1.4 .4 .8 .8 4.

Asparagas 93.7 1.8 X .4 .3 X X 2.3 .5 1. .4 5.3

Cauliflower 90.9 2.3 X 1.2 .3 X X 3.4 .8 .9 .6 8.2

Melon 90.4 1. X 2.2 .3 X X 4. .7 1.4 2.1 3.8

Squash 90.3 1.1 X 1.4 .1 X X 5.2 .7 1.2 1.3 8.5

Onion 86. 1.7 X 2.8 .1 X X 8. .7 .7 1.7 13.3

Pumpkin 90.3 1.1 5.1 1.5 .1 X X X .7 1.2 6. 8.5

Tomato 92.4 1.6 X 2.5 .3 1.8 X X .6 .8 1.8 6.8

Peas, green, garden 78.4 6.4 12. X X .5 X X X .8 1.9 2. 19.7

Peas, small 10.3 24.6 52.6 X X 3.5 X X X 2.6 6.4 2.2 83.3

Peas, African 6.5 23.4 57.8 X X 6. X X X 3. 3.3 2.7 90.2

Peas, green shelled 12.7 21.7 57.7 X X 1.9 X X X 2.8 3.2 2.7 84.1

Beans, field 13.5 25. 48.3 X X 1.7 X X X 3.5 8. 2. 78.5

Beans, French or Kidney 11. 23.7 55.6 X X 2.2 X X X 3.7 3.8 2.4 85.2

Beans, white 15. 26.9 48.8 X X 3. X X X 3.5 2.8 1.9 82.2

Beans, Lima 9. 21.9 60.6 X X 1.6 X X X 2.9 4. 3.1 93.

Beans, String beans 88.7 2.7 5.5 1.2 X .1 X X X .6 1.2 2.5 10.1

Lentils 12.3 25.9 53. X X 1.9 X X X 3. 3.9 2.1 83.8

Lentils, German 11.7 33. 30.3 X X 8.7 X X X 2.7 13.6 1.2 74.7

FOOD SUBSTANCES. Water. Albuminous elements. Starch. Grape Sugar. Milk Sugar. Free Fat. Free Acid. Pectose. Non-Nitrog. Substances. Salts. Cellulose. Propor. Carbon to Nitrogenous. Total Nutritive Value.

MILK AND BUTTER.

Mother's milk 89.2 .9 X X 5.4 3.2 X X X .4 X X X

Cows' milk 86. 4.1 X X 5.2 3.9 X X X .8 X 2.2 14.

Cream 66. 2.7 X X 2.8 26.7 X X X 1.8 X 11. 34.

Swedish Butter 13.8 .6 X X .6 84.4 X X X .6 X 141. 86.2

French Butter 12.6 X X X .2 86.4 X X X .8 X 86.6 87.4

Cheese, Stilton 32. 26.2 X X 34.5 3.3 X X X 4. X 1.4 68.

Skimmed milk 88. .4 X X 3.8 1.8 X X X .8 X 1.4 10.4

Buttermilk 88. 4.1 X X 3.6 .7 X X X .8 X 1. 9.2

Milk of Cow Tree 58. 1.7 X 2.8 X 35.2 X X X .5 X 2.2 40.2

MEATS.

Lean Beef 72. 19.3 X X X 3.6 X X X 5.1 X .18 28.

Lean Mutton 72. 18.3 X X X 4.9 X X X 4.8 X .26 28.

Veal 63. 16.3 X X X 15.8 X X X 4.7 X .93 37.

Pork 39. 9.8 X X X 49.9 X X X 2.3 X .49 61.

Poultry 74. 21. X X X 3.8 X X X 1.2 X .18 26.

White Fish 78. 18.1 X X X 2.9 X X X 1. X .16 22.

Salmon 77. 16.1 X X X 5.5 X X X 1.4 X .34 23.

Entire Egg 74. 14. X X X 10.5 X X X 1.5 X .75 26.

White of Egg 78. 20.4 X X X X X X X 1.6 X X 22.

Yolk of Egg 52. 16. X X X 30.7 X X X 1.3 X 1.9 48.

Chiefly sugar and starch.

Mannite