Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

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.[[1]]	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
FOOD SUBSTANCES.	Water.	Albuminous elements.	Starch.	Grape Sugar.	Cane Sugar.	Free Fat.	Free Acid.	Pectose.	Non-Nitrog. Substances.[[1]]	Salts.	Cellulose.	Propor. Carbon to Nitrogenous.	Total Nutritive Value.
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.
FOOD SUBSTANCES.	Water.	Albuminous elements.	Starch.	Grape Sugar.	Cane Sugar.	Free Fat.	Free Acid.	Pectose.	Non-Nitrog. Substances.[[1]]	Salts.	Cellulose.	Propor. Carbon to Nitrogenous.	Total Nutritive Value.
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.[[2]]		X	X	X	5.6	X	10.1	67.	72.7
FOOD SUBSTANCES.	Water.	Albuminous elements.	Starch.	Grape Sugar.	Cane Sugar.	Free Fat.	Free Acid.	Pectose.	Non-Nitrog. Substances.[[1]]	Salts.	Cellulose.	Propor. Carbon to Nitrogenous.	Total Nutritive Value.
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
FOOD SUBSTANCES.	Water.	Albuminous elements.	Starch.	Grape Sugar.	Cane Sugar.	Free Fat.	Free Acid.	Pectose.	Non-Nitrog. Substances.[[1]]	Salts.	Cellulose.	Propor. Carbon to Nitrogenous.	Total Nutritive Value.
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.
FOOD SUBSTANCES.	Water.	Albuminous elements.	Starch.	Grape Sugar.	Cane Sugar.	Free Fat.	Free Acid.	Pectose.	Non-Nitrog. Substances.[[1]]	Salts.	Cellulose.	Propor. Carbon to Nitrogenous.	Total Nutritive Value.
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
FOOD SUBSTANCES.	Water.	Albuminous elements.	Starch.	Grape Sugar.	Cane Sugar.	Free Fat.	Free Acid.	Pectose.	Non-Nitrog. Substances.[[1]]	Salts.	Cellulose.	Propor. Carbon to Nitrogenous.	Total Nutritive Value.
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.[[1]]	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
FOOD SUBSTANCES.	Water.	Albuminous elements.	Starch.	Grape Sugar.	Cane Sugar.	Free Fat.	Free Acid.	Pectose.	Non-Nitrog. Substances.[[1]]	Salts.	Cellulose.	Propor. Carbon to Nitrogenous.	Total Nutritive Value.
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.

[1] Chiefly sugar and starch.

[2] Mannite