The Natural Food of Man / Being an attempt to prove from comparative anatomy, physiology, chemistry and hygiene, that the original, best and natural diet of man is fruit and nuts

by Hereward Carrington

Selections from Atwater and Bryant’s Tables

Key to Columns:
A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
Animal Food.
BEEF, FRESH.			P.ct.	P.ct.	P.ct.	P.ct.	P.ct.	P.ct.	P.ct.	Cals.
Loin, lean: Edible portion	Min.	12	—	64.6	13.4	13.1	11.4	—	.7	735
	Max.	12	—	74.7	24.2	23.1	15.0	—	1.1	1000
	Avge.	12	—	67.0	19.7	19.3	12.7	—	1.0	900
As purchased	Min.	11	6.7	52.1	11.9	11.6	10.0	—	.6	650
	Max.	11	21.0	66.2	20.8	19.8	13.0	—	1.0	865
	Avge.	11	13.1	58.2	17.1	16.7	11.1	—	.9	785
Loin, medium fat: Edible portion	Min.	32	—	56.5	10.6	10.6	16.1	—	.5	1040
	Max.	32	—	68.3	22.0	22.0	23.7	—	2.2	1355
	Avge.	32	—	60.6	18.5	18.2	20.2	—	1.0	1190
As purchased	Min.	32	4.1	44.4	8.5	8.5	13.7	—	.4	860
	Max.	32	25.8	58.1	19.3	19.1	22.7	—	1.9	1300
	Avge.	32	13.3	52.5	16.1	15.8	17.5	—	.9	1040
Loin, fat: Edible portion	Min.	6	—	52.1	16.0	15.8	25.1	—	.8	1380
	Max.	6	—	56.9	18.7	17.5	29.6	—	1.0	1575
	Avge.	6	—	54.7	17.6	16.8	27.6	—	.9	1490
As purchased	Min.	6	5.9	44.3	14.1	13.8	23.6	—	.7	1295
	Max.	6	15.0	53.6	16.5	16.1	25.9	—	.9	1400
	Avge.	6	10.2	49.2	15.7	15.0	24.8	—	.8	1305
Loin, all analyses: Edible portion		56	—	61.3	19.0	18.6	19.1	—	1.0	1155
As purchased		55	13.3	52.9	16.4	16.0	16.9	—	.9	1020
Ribs, lean: Edible portion	Min.	6	—	66.0	16.5	16.9	9.8	—	.8	790
	Max.	6	—	69.5	20.9	20.8	14.0	—	1.1	955
	Avge.	6	—	67.9	19.6	19.1	12.0	—	1.0	870
As purchased	Min.	6	12.8	46.7	12.1	12.4	6.8	—	.6	555
	Max.	6	32.6	60.7	17.5	17.1	11.0	—	.9	750
	Avge.	6	22.6	52.6	15.2	14.8	9.3	—	.7	675
Ribs, medium fat: Edible portion	Min.	15	—	49.9	16.2	15.9	18.0	—	.7	1110
	Max.	15	—	63.0	18.8	18.1	32.9	—	1.1	1700
	Avge.	15	—	55.5	17.5	17.0	26.6	—	.9	1450
As purchased	Min.	15	15.3	40.2	12.2	12.0	12.8	—	.4	1790
	Max.	15	28.7	49.9	14.9	14.6	26.5	—	.9	1370
	Avge.	15	20.8	43.8	13.9	13.5	21.2	—	.7	1155
Ribs, fat: Edible portion	Min.	9	—	47.4	12.0	13.8	33.9	—	.6	1710
	Max.	9	—	51.7	16.8	16.5	36.8	—	.9	1845
	Avge.	9	—	48.5	15.0	15.2	35.6	—	.7	1780
As purchased	Min.	8	14.3	34.3	11.4	10.4	26.8	—	.5	1325
	Max.	8	22.0	47.8	16.0	15.6	39.9	—	.7	1790
	Avge.	8	16.8	39.6	12.7	12.4	30.6	—	.6	1525
BEEF, COOKED.
Cut not given, boiled, as purchased		1	—	38.1	26.2	26.1	34.9	—	.9	2805
Scraps, as purchased	Min.	2	—	4.5	16.3	19.0	27.7	—	.7	1660
	Max.	2	—	41.9	26.4	24.2	75.8	—	6.2	3500
	Avge.	2	—	23.2	21.4	21.6	51.7	—	3.5	2580
Roast, as purchased	Min.	7	—	38.7	15.1	14.5	19.6	—	.7	1210
	Max.	7	—	59.5	29.0	29.7	41.4	—	2.7	2030
	Avge.	7	—	48.2	22.3	21.9	28.6	—	1.3	1620
Pressed, as purchased		1	—	44.1	23.6	26.7	27.7	—	1.5	1610
Round steak,	Min.	18	—	53.5	19.4	20.3	3.3	—	1.1	615
fat removed,	Max.	18	—	72.3	34.1	34.1	16.9	—	3.1	1170
as purchased	Avge.	18	—	63.0	27.6	27.5	7.7	—	1.8	840
Sirloin steak, baked, as purchased		1	—	63.7	23.9	24.7	10.2	—	1.4	875
Loin steak,	Min.	6	—	42.7	19.8	20.6	11.8	—	1.0	925
tenderloin, broiled:	Max.	6	—	64.5	26.7	26.6	35.7	—	1.4	1875
Edible portion	Avge.	6	—	54.8	23.5	23.6	20.4	—	1.2	1300
Sandwich meat, as purchase	Min.	3	—	56.3	27.1	27.2	8.0	—	2.5	870
	Max.	3	—	61.2	28.6	28.8	13.6	—	3.1	1075
	Avge.	3	—	58.3	28.0	27.9	11.0	—	2.8	985
Corned beef, all analyses: Edible portion		10	—	53.6	15.6	15.3	26.2	—	4.9	1395
As purchased		10	8.4	49.2	14.3	14.0	23.8	—	4.6	1271
Spiced beef, rolled,as purchased		1	—	30.0	12.0	11.8	51.4	—	6.8	2390
Tongues, pickled: edible portion	Min.	2	—	50.9	8.3	8.0	15.3	—	3.1	800
	Max.	2	—	73.6	17.8	17.0	25.8	—	6.3	1410
	Avge.	2	—	62 3	12.8	12.5	20.5	—	4.7	1105
As purchased	Min.	2	2.1	45.8	8.2	7.8	15.0	—	3.1	785
	Max.	2	10.0	72.0	15.6	15.3	23.3	—	5.6	1275
	Avge.	2	6.0	58.9	11.9	11.6	19.2	—	4.3	1030
Tripe, as purchased	Min.	4	—	84.0	7.1	7.2	.9	0.4	.1	185
	Max.	4	—	91.1	18.6	18.3	1.8	.5	.4	335
	Avge.	4	—	86.5	11.7	11.8	1.2	.2	.3	270

A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
VEAL, FRESH.
Leg, all analyses: Edible portion		19	—	71.7	20.7	20.5	6.7	—	1.1	670
As purchased		18	11.7	63.4	18.3	18.1	5.8	—	1.0	585
Leg, cutlets:	Min.	3	—	67.3	20.1	20.1	3.3	—	1.0	515
Edible portion	Max.	3	—	75.4	20.5	21.1	10.6	—	1.2	830
	Avge.	3	—	70.7	20.3	20.5	7.7	—	1.1	705
As purchased	Min.	3	2.1	64.3	19.6	19.6	3.3	—	.9	505
	Max.	3	4.5	73.8	21.1	20.2	10.1	—	1.2	790
	Avge.	3	3.4	68.3	20.1	19.8	7.5	—	1.0	690
LAMB, FRESH.
Breast or chuck: Edible portion		1	—	56.2	19.1	19.2	23.6	—	1.0	1350
As purchased		1	19.1	45.5	15.4	15.5	19.1	—	.8	1090
Leg, hind, medium fat: Edible ptn.	Min.	2	—	63.1	18.7	18.1	15.3	—	1.1	1010
Edible portion.	Max.	2	—	64.7	19.7	18.9	17.6	—	1.2	1090
	Avge.	2	—	63.9	19.2	18.5	16.5	—	1.1	1055
As purchased	Min.	2	17.0	52.4	15.5	15.0	12.6	—	.9	830
	Max.	2	17.7	53.3	16.2	15.5	14.6	—	1.0	905
	Avge.	2	17.4	52.9	15.9	15.2	13.6	—	.9	870
Leg, hind, fat: Edible portion		1	—	54.6	18.3	17.1	27.4	—	.9	1495
As purchased		1	13.4	47.3	15.8	14.8	23.7	—	.8	1295
Leg, hind, very fat: Edible portion		1	—	51.8	17.6	17.2	30.1	—	.9	1595
As purchased		1	7.0	48.2	16.4	16.0	28.0	—	.8	1485
Leg, hind, all analyses: Edible portion		4	—	58.6	18.6	17.8	22.6	—	1.0	1300
As purchased		4	13.8	50.3	16.0	15.3	19.7	—	.9	1130
LAMB, COOKED.
Chops, broiled:	Min.	4	—	43.4	19.2	19.2	24.3	—	1.1	1495
Edible portion	Max.	4	—	50.4	25.2	23.6	34.7	—	1.7	1860
	Avge.	4	—	47.6	21.7	21.2	29.9	—	1.3	1665
As purchased		1	13.5	40.1	18.4	18.5	26.7	—	1.2	1470
Cut not given, as purchased		1	—	47.1	23.7	22.1	29.4	—	1.4	1680
Leg, roast		1	—	67.1	19.7	19.4	12.7	—	.8	900
Leg, hind, lean: Edible portion	Min.	3	—	66.6	19.3	18.5	11.9	—	1.0	875
	Max.	3	—	68.3	20.2	19.6	13.0	—	1.2	920
	Avge.	3	—	67.4	19.8	19.1	12.4	—	1.1	890
As purchased	Min.	3	3.4	51.0	14.7	14.1	9.3	—	.8	665
	Max.	3	23.7	65.0	19.5	19.0	11.5	—	1.1	850
	Avge.	3	16.8	56.1	16.5	15.9	10.3	—	.9	740
Leg, hind, medium fat: Edible ptn.	Min.	11	—	58.4	17.4	17.3	14.6	—	.9	955
	Max.	11	—	65.3	19.4	19.0	22.5	—	1.0	1295
	Avge.	11	—	62.8	18.5	18.2	18.0	—	1.0	1105
As purchased	Min.	11	9.8	48.0	13.8	13.4	11.0	—	.7	730
	Max.	11	26.0	55.7	17.5	17.1	19.3	—	.9	1105
	Avge.	11	18.4	51.2	15.1	14.9	14.7	—	.8	900
Leg, hind, fat: Edible portion		1	—	55.0	17.3	17.0	27.1	—	.9	1465
As purchased		1	12.4	48.2	15.2	14.8	23.8	—	.8	1290
Leg, hind, all analyses: Edible portion		15	—	63.2	18.7	18.3	17.5	—	1.0	1085
As purchased		15	17.7	51.9	15.4	15.1	14.5	—	.8	900
Hind quarter as purchased	Min.	10	9.8	36.5	11.9	11.6	17.7	—	0.6	1020
	Max.	10	22.4	50.0	15.7	14.7	41.5	—	.8	1975
	Avge.	10	17.2	45.4	13.8	13.5	23.2	—	.7	1235
Side, including tallow: Edible ptn.	Min.	25	—	47.2	14.5	14.0	14.7	—	.7	965
	Max.	25	—	55.9	18.9	18.4	38.0	—	1.0	1860
	Avge.	25	—	54.2	16.3	16.0	28.9	—	.9	1520
As purchased	Min.	25	13.0	40.7	12.2	11.7	11.2	—	.6	730
	Max.	25	22.8	55.2	14.9	14.4	33.1	—	.8	1625
	Avge.	25	18.1	45.4	13.0	12.7	23.1	—	.7	1215
Side, not including tallow: Edible portion	Min.	10	—	38.8	12.6	12.3	23.3	—	.7	1295
	Max.	10	—	58.8	17.4	17.4	48.2	—	.9	2265
	Avge.	10	—	53.6	16.2	15.8	29.8	—	.8	1560
As purchased	Min.	10	12.9	33.8	11.0	10.7	18.1	—	.6	1005
	Max.	10	22.7	47.3	14.7	13.8	42.0	—	.8	1975
	Avge.	10	19.3	43.3	13.0	12.7	24.0	—	.7	1255
MUTTON, COOKED.
Mutton, leg roast: Edible portion	Min.	2	—	50.8	23.3	23.2	20.5	—	1.2	1380
	Max.	2	—	51.0	27.8	27.4	24.6	—	1.3	1470
	Avge.	2	—	50.9	25.0	25.3	22.6	—	1.2	1420

A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
PORK, FRESH.
Ham, fresh, lean:	Min.	2	—	55.6	19.8	18.8	13.0	—	1.0	1035
	Max.	2	—	64.4	30.2	30.2	15.8	—	1.6	1110
	Avge.	2	—	60.0	25.0	24.3	14.4	—	1.3	1075
As purchased	Min.	2	—	55.6	19.4	18.5	13.0	—	.9	1015
	Max.	2	1.8	68.3	30.2	29.8	15.5	—	1.6	1110
	Avge.	2	.9	59.4	24.8	24.2	14.2	—	1.3	1060
Ham, fresh, medium fat:	Min.	10	—	37.3	9.9	12.8	21.2	—	.6	1225
Edible ptn.	Max.	10	—	60.3	20.3	22.0	39.4	—	1.3	2070
	Avge.	10	—	53.9	15.3	16.4	28.9	—	.8	1505
As purchased	Min.	10	4.6	34.1	8.7	11.3	19.4	—	.6	1120
	Max.	10	14.2	54.7	18.5	20.0	36.0	—	1.2	1890
	Avge.	10	10.7	48.0	13.5	14.6	25.9	—	.8	1345
Ham, fresh, fat:Edible portion	Min.	5	—	30.4	10.7	8.0	43.8	—	.5	2030
	Max.	5	—	44.3	14.2	12.1	61.1	—	.8	2825
	Avge.	5	—	38.7	12.4	10.6	50.0	—	.7	2345
As purchased	Min.	5	9.7	25.9	9.5	6.8	37.8	—	.4	1790
	Max.	5	16.3	40.0	12.2	10.4	52.2	—	.7	2410
	Avge.	5	13.2	33.6	10.7	9.2	43.5	—	.5	2035
Ham, fresh,average all analyses: Edible portion		17	—	50.1	15.7	15.6	33.4	—	.9	1700
As purchased		17	10.3	45.1	14.3	14.1	29.7	—	.8	1520
Ham, luncheon, cooked:	Min.	2	—	47.8	19.5	22.8	19.4	—	5.0	1290
Edible portion.	Max.	2	—	50.6	25.5	25.1	22.7	—	6.7	1320
	Avge.	2	—	49.2	22.5	24.0	21.0	—	5.8	1305
As purchased	Min.	2	1.5	46.5	19.0	22.2	19.1	—	4.9	1270
	Max.	2	2.8	49.7	25.1	24.8	22.0	—	6.5	1280
	Avge.	2	2.1	48.1	22.1	23.5	20.6	—	5.7	1280
POULTRY AND GAME, COOKED.
Capon: Edible portion		1	—	59.9	27.0	27.3	11.5	—	1.3	985
As purchased		1	10.4	53.6	24.2	24.5	10.3	—	1.2	885
Capon, with stuffing: Edible portion		1	—	62.1	21.8	—	10.9	3.8	1.4	935
As purchased		1	7.7	57.2	20.1	—	10.3	3.5	1.2	875
Chicken, fricasseed: Edible portion		1	—	67.5	17.6	—	11.5	2.4	1.0	855
Turkey, roast: Edible portion		1	—	52.0	27.8	28.4	18.4	—	1.2	1295
Turkey, roast, light and dark meat and stuffing:Edible portion		1	—	65.0	—	17.1	10.8	5.5	1.6	870
FISH, FRESH.
Bass, striped, whole: Edible portion	Min.	6	—	75.8	17.1	16.9	1.6	—	0.9	405
	Max.	6	—	79.6	19.5	19.3	4.6	—	1.4	530
	Avge.	6	—	77.7	18.6	18.3	2.8	—	1.2	465
As purchased	Min.	5	48.6	32.5	7.4	7.2	.7	—	.5	175
	Max.	5	57.1	39.7	9.8	9.7	1.6	—	.6	255
	Avge.	5	55.0	35.1	8.4	8.3	1.1	—	.5	200
Cod, whole; Edible portion	Min.	5	—	80.7	15.5	14.9	.3	—	1.0	300
	Max.	5	—	83.5	18.3	17.6	.5	—	1.4	370
	Avge.	5	—	82.6	16.5	15.8	.4	—	1.2	325
As purchased	Min.	2	48.5	35.1	8.0	7.7	.1	—	.6	155
	Max.	2	56.5	42.3	8.7	8.3	.3	—	.6	175
	Avge.	2	52.5	38.7	8.4	8.0	.2	—	.6	165
Salmon, whole; Edible portion	Min.	6	—	60.1	19.4	19.1	10.2	—	1.1	790
	Max.	6	—	69.5	25.2	24.5	15.0	—	1.6	1035
	Avge.	6	—	64.6	22.0	21.2	12.8	—	1.4	950
SHELLFISH, ETC., FRESH.
Lobster, whole: Edible portion	Min.	5	—	68.6	11.6	—	1.5	—	1.6	345
	Max.	5	—	84.3	25.4	—	2.5	0.9	4.0	555
	Avge.	5	—	79.2	16.4	—	1.8	.4	2.2	390
As purchased	Min.	5	44.0	18.0	4.4	—	.5	—	.6	115
	Max.	5	73.7	47.2	6.7	—	.9	.4	1.0	165
	Avge.	5	61.7	30.7	5.9	—	.7	.2	.8	140
Mussels in shell: Edible portion		1	—	84.2	8.7	—	1.1	4.1	1.9	285
As purchased		1	46.7	44.9	4.6	—	.6	2.2	1.0	150
Oysters, in shell: Edible portion	Min.	34	—	81.7	4.2	—	.6	1.8	1.2	135
	Max.	34	—	91.4	10.0	—	1.9	6.7	2.8	370
	Avge.	34	—	86.9	6.2	—	1.2	3.7	2.0	235
As purchased	Min.	34	74.0	10.7	.7	—	.1	.2	.2	15
	Max.	34	88.3	23.1	1.8	—	.4	1.3	.6	65
	Avge.	34	81.4	16.1	1.2	—	.2	.7	.4	45

A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
Oysters, solids, as purchased	Min.	9	—	82.2	4.5	—	.5	1.5	.7	135
	Max.	9	—	92.4	7.3	—	1.8	6.2	2.5	325
	Avge.	9	—	88.3	6.0	—	1.3	3.3	1.1	230
Scallops, as purchased	Min.	2	—	77.8	14.5	—	—	1.1	1.3	305
	Max.	2	—	82.8	15.1	—	.3	5.6	1.5	385
	Avge.	2	—	80.3	14.8	—	.1	3.4	1.4	345
Terrapin: Edible portion		1	—	74.5	21.2	21.0	3.5	—	1.0	545
As purchased		1	75.4	18.3	5.2	5.2	.9	—	.2	135
Turtle, green, whole: Edible portion		1	—	79.8	19.8	18.5	.5	—	1.2	390
As purchased		1	76.0	19.2	4.7	4.4	.1	—	.3	90
EGGS.
Hens’, uncooked: Edible portion	Min.	60	—	67.2	11.6	11.4	8.6	—	.6	660
	Max.	60	—	75.8	16.0	17.4	15.1	—	1.6	910
	Avge.	60	—	73.7	13.4	14.8	10.5	—	1.0	720
As purchased		—	11.2	65.5	11.9	13.1	9.3	—	.9	635
Hens’, boiled: Edible portion	Min.	19	—	68.6	10.0	10.3	9.1	—	.6	575
	Max.	19	—	79.9	15.6	16.8	14.7	—	1.1	880
	Avge.	19	—	73.2	13.2	14.0	12.0	—	.8	765
As purchased		—	11.2	65.0	11.7	12.4	10.7	—	.7	680
Hens’, boiled whites: Edible portion	Min.	11	—	83.1	11.6	12.3	—	—	0.4	235
	Max.	11	—	87.1	14.8	15.4	0.3	—	1.0	295
	Avge.	11	—	86.2	12.3	13.0	.2	—	.6	250
Hens’, boiled yolks: Edible portion	Min.	11	—	48.4	15.3	15.5	32.2	—	1.0	1685
	Max.	11	—	50.2	16.8	18.0	34.4	—	1.4	1745
	Avge.	11	—	49.5	15.7	16.1	33.3	—	1.1	1705
DAIRY PRODUCTS, AS PURCHASED
Butter		—	—	11.0	1.0	—	85.0	—	3.0	3605
Buttermilk		—	—	91.0	3.0	—	.5	4.8	.7	165
Cheese, American, pale		1	—	31.6	28.8	—	35.9	0.3	3.4	2055
Cheese, American, red		1	—	28.8	—	29.6	38.3	—	3.5	2165
Cheese, Boudon		1	—	55.2	15.4	—	20.8	1.6	7.0	1195
Cheese, California flat		4	—	34.0	24.3	—	33.4	4.5	3.8	1945
Cheese, Cheddar		6	—	27.4	27.7	—	36.8	4.1	4.0	2145
Cheese, Cheshire		1	—	37.1	26.9	—	30.7	0.9	4.4	1810
Cheese, cottage	Min.	2	—	67.0	16.1	—	.4	3.7	1.6	435
	Max.	2	—	77.0	25.7	—	1.6	4.9	2.0	585
	Avge.	2	—	72.0	20.9	—	1.0	4.3	1.8	510
Cheese, Crown brand cream		1	—	31.4	5.2	—	58.0	2.2	3.2	2585
Cheese, Dutch	Min.	2	—	27.6	—	29.6	16.3	—	8.7	1240
	Max.	2	—	42.7	—	44.7	19.0	—	11.4	1630
	Avge.	2	—	35.2	—	37.1	17.7	—	10.0	1435
Cheese, Fromage de Brie		1	—	60.2	15.9	—	21.0	1.4	1.5	1210
Cheese, full cream	Min.	25	—	27.0	17.9	—	24.5	1.2	2.5	1790
	Max.	25	—	44.1	37.0	—	44.6	4.0	4.9	2430
	Avge.	25	—	34.2	25.9	—	33.7	2.4	3.8	1950
Cheese, imitation full cream, Ohio		1	—	37.9	—	25.9	31.7	—	4.5	1820
Cheese, imitation old English		1	—	20.7	30.1	—	42.7	1.3	5.2	2385
Cheese, Limburger		1	—	42.1	23.0	—	29.4	.4	5.1	1675
Cheese, Neuchatel	Min.	2	—	42.7	15.1	—	22.3	.2	2.3	1275
	Max.	2	—	57.2	22.3	—	32.5	2.9	2.5	1790
	Avge.	2	—	50.0	18.7	—	27.4	1.5	2.4	1530
Cream		—	—	74.0	2.5	—	18.5	4.5	.5	910
Koumiss	Min.	8	—	88.8	2.6	—	1.7	5.1	.4	215
	Max.	8	—	90.0	3.0	—	2.4	5.9	.4	265
	Avge.	8	—	89.3	2.8	—	2.1	5.4	.4	240
Milk, condensed, sweetened	Min.	24	—	21.6	6.0	—	.4	44.4	1.5	1270
	Max.	24	—	37.3	10.5	—	10.6	56.9	2.1	1650
	Avge.	24	—	26.9	8.8	—	8.3	54.1	1.9	1520
Milk, condensed, unsweetened,“evaporated” cream	Min.	6	—	66.3	8.6	—	7.8	10.4	1.5	740
	Max.	6	—	69.6	10.5	—	10.4	12.2	2.1	835
	Avge.	6	—	68.2	9.6	—	9.3	11.2	1.7	780
Milk, skimmed		—	—	90.5	3.4	—	.3	5.1	.7	170
Milk, whole		—	—	87.0	3.3	—	4.0	5.0	0.7	325
Whey		—	—	93.0	1.0	—	.3	5.0	.7	125

A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
Vegetable Food.—flours, meals etc.
Barley, granulated		1	—	10.9	7.5	0.9	79.8	0.7	0.9	1660
Barley meal and flour	Min.	3	—	9.9	9.0	1.5	70.4	5.9	1.6	1535
	Max.	3	—	13.6	12.7	3.2	74.5	7.0	3.8	1680
	Avge.	3	—	11.9	10.5	2.2	72.8	6.5	2.6	1640
Barley, pearled	Min.	3	—	9.8	7.0	.7	77.3	—	.6	1635
	Max.	3	—	12.9	10.1	1.5	78.1	—	1.6	1675
	Avge.	3	—	11.5	8.5	1.1	77.8	.3	1.1	1650
Buckwheat flour	Min.	17	—	11.2	3.9	.5	71.6	.2	.5	1560
	Max.	17	—	17.6	10.4	2.3	81.5	.7	1.8	1650
	Avge.	17	—	13.6	6.4	1.2	77.9	.4	.9	1620
Corn flour	Min.	3	—	12.0	5.9	1.0	76.9	.6	.5	1630
	Max.	3	—	13.0	8.5	1.8	79.6	1.2	.8	1665
	Avge.	3	—	12.6	7.1	1.3	78.4	.9	.6	1645
Corn meal, granular	Min.	19	—	8.8	6.7	1.0	68.4	—	.5	1550
	Max.	19	—	17.9	11.5	5.3	80.6	—	1.9	1720
	Avge.	19	—	12.5	9.2	1.9	75.4	1.0	1.0	1655
Corn meal, unbolted: Edible portion	Min.	7	—	10.9	7.8	4.5	71.9	—	1.2	1720
	Max.	7	—	12.4	9.3	5.2	75.4	—	1.4	1740
	Avge.	7	—	11.6	8.4	4.7	74.0	—	1.3	1730
As purchased	Min.	7	4.2	9.2	6.5	3.5	55.7	—	1.0	1305
	Max.	7	24.1	10.8	8.0	4.5	72.2	—	1.3	1670
	Avge.	7	10.9	10.3	7.5	4.2	65.9	—	1.2	1545
Pop corn	Min.	2	—	4.1	10.3	4.7	78.6	1.3	1.3	1870
	Max.	2	—	4.4	11.1	5.4	78.7	1.4	1.4	1880
	Avge.	2	—	4.3	10.7	5.0	78.7	1.4	1.3	1875
Oatmeal	Min.	16	—	2.0	12.9	6.0	63.8	.6	1.5	1810
	Max.	16	—	8.8	20.8	8.8	70.2	1.2	2.2	1875
	Avge.	16	—	7.3	16.1	7.2	67.5	.9	1.9	1860
Oatmeal, boiled		1	—	84.5	2.8	.5	11.5	—	.7	285
Oatmeal gruel	Min.	2	—	87.5	0.9	0.2	2.9	—	0.3	80
	Max.	2	—	95.7	1.6	.5	9.6	—	.8	230
	Avge.	2	—	91.6	1.2	.4	6.3	—	.5	155
Oatmeal water	Min.	2	—	94.0	.4	.1	1.3	—	.1	35
	Max.	2	—	98.1	.9	.1	4.5	—	.5	105
	Avge.	2	—	96.0	.7	.1	2.9	—	.3	70
Oats, other preparations: Rolled oats	Min.	20	—	5.5	13.6	5.6	62.8	1.2	1.6	1755
	Max.	20	—	11.2	19.1	8.8	70.8	1.4	4.7	1885
	Avge.	20	—	7.7	16.7	7.3	66.2	2.3	2.1	1850
Miscellaneous	Min.	26	—	6.4	13.7	6.1	63.9	.6	1.3	1830
	Max.	26	—	9.2	18.4	8.2	70.5	1.7	1.9	1890
	Avge.	26	—	7.9	16.3	7.3	66.8	.9	1.7	1855
All analyses, average		46	—	7.8	16.5	7.3	66.5	1.0	1.9	1850
Rice	Min.	21	—	9.1	5.9	.1	75.4	.1	.2	1600
	Max.	21	—	14.0	11.3	.7	81.9	.4	.5	1690
	Avge.	21	—	12.3	8.0	.3	79.0	.2	.4	1630
Rice, boiled	Min.	3	—	52.7	1.6	—	15.5	—	.1	330
	Max.	3	—	82.7	5.0	.1	41.9	—	.3	875
	Avge.	3	—	72.5	2.8	.1	24.4	—	.2	510
Rice, flaked	Min.	2	—	9.4	7.5	.3	81.4	.1	.3	1680
	Max.	2	—	9.7	8.3	.5	82.2	.2	.4	1690
	Avge.	2	—	9.5	7.9	.4	81.9	.2	.3	1685
Rice flour	Min.	4	—	3.7	4.7	1.7	58.3	9.1	6.6	1635
	Max.	4	—	10.9	12.0	10.4	79.2	28.3	10.7	1765
	Avge.	4	—	8.5	8.6	6.1	68.0	16.1	8.8	1680
Rye flour	Min.	8	—	11.9	4.9	.2	77.6	.4	.6	1615
	Max.	8	—	13.6	8.8	1.3	80.2	.5	.9	1650
	Avge.	8	—	12.9	6.8	.9	78.7	.4	.7	1630
Rye meal		1	—	11.4	13.6	2.0	71.5	1.8	1.5	1665
Wheat flour, California fine	Min.	3	—	12.4	7.2	1.2	73.9	—	.4	1590
	Max.	3	—	15.6	8.8	1.6	77.8	—	.5	1660
	Avge.	3	—	13.8	7.9	1.4	76.4	—	.5	1625
Wheat flour, entire wheat	Min.	9	—	6.4	12.2	1.5	69.5	.5	.6	1635
	Max.	9	—	13.1	14.6	2.1	77.0	1.2	1.5	1760
	Avge.	9	—	11.4	13.8	1.9	71.9	.9	1.0	1675
Wheat flour, gluten	Min.	5	—	10.5	12.8	1.1	69.6	—	.5	1635
	Max.	5	—	13.0	15.0	2.4	72.8	.6	1.3	1690
	Avge.	5	—	12.0	14.2	1.8	71.1	.6	.9	1685
Wheat flour, Graham	Min.	13	—	9.9	8.5	1.5	66.0	1.8	1.0	1615
	Max.	13	—	13.7	17.7	3.6	75.8	2.0	2.7	1710
	Avge.	13	—	11.3	13.3	2.2	71.4	1.9	1.8	1670
Wheat flour, prepared (self-raising)	Min.	29	—	8.0	8.0	.6	67.4	.4	1.5	1550
	Max.	29	—	13.0	13.3	2.2	78.6	.5	7.1	1730
	Avge.	29	—	10.8	10.2	1.2	73.0	.4	4.8	1600

A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
VEGETABLES.
Beans, dried, as purchased	Min.	11	—	9.6	19.9	1.4	57.2	3.2	2.7	1540
	Max.	11	—	15.5	26.6	3.1	63.5	7.2	4.4	1690
	Avge.	11	—	12.6	22.5	1.8	59.6	4.4	3.5	1605
Beans, frijoles (N. Mexico), as purchased.	Min.	4	—	6.3	20.9	1.0	60.7	—	4.0	1625
	Max.	4	—	9.9	24.4	1.5	66.9	—	4.4	1695
	Avge.	4	—	7.5	21.9	1.3	65.1	—	4.2	1675
Beans, Lima, dried, as purchased	Min.	4	—	8.3	12.8	.6	61.6	—	3.6	1600
	Max.	4	—	12.2	24.5	1.9	70.1	—	4.7	1645
	Avge.	4	—	10.4	18.1	1.5	65.9	—	4.1	1625
Lentils, dried, as purchased	Min.	3	—	6.4	24.5	.7	58.6	—	3.2	1595
	Max.	3	—	10.7	26.6	1.5	59.8	—	8.6	1635
	Avge.	3	—	8.4	25.7	1.0	59.2	—	5.7	1620
Peas, dried, as purchased	Min.	8	—	6.9	20.4	.8	58.0	1.2	2.2	1570
	Max.	8	—	15.0	28.0	1.3	67.4	7.9	4.3	1670
	Avge.	8	—	9.5	24.6	1.0	62.0	4.5	2.9	1655
Cowpeas, dried, as purchased	Min.	13	—	10.0	19.3	1.1	53.1	3.4	2.9	1450
	Max.	13	—	20.9	23.0	1.6	65.4	5.0	3.8	1650
	Avge.	13	—	13.0	21.4	1.4	60.8	4.1	3.4	1590
Potatoes, raw or fresh: Edible portion.	Min.	136	—	67.8	1.1	—	13.5	0.2	0.5	285
	Max.	136	—	84.0	3.0	0.2	27.4	.9	1.9	570
	Avge.	136	—	78.3	2.2	.1	18.4	.4	1.0	385
As purchased		—	20.0	62.6	1.8	.1	14.7	—	.8	310
Potatoes, evaporated, as purchased	Min.	3	—	4.8	7.3	.4	79.5	—	2.7	1640
	Max.	3	—	8.7	9.5	.4	82.2	—	3.6	1725
	Avge.	3	—	7.1	8.5	.4	80.9	—	3.1	1680
Potatoes, cooked, boiled, as purchased.	Min.	11	—	69.7	1.8	.0	16.1	—	.7	340
	Max.	11	—	81.0	3.1	.4	26.5	—	1.4	545
	Avge.	11	—	75.5	2.5	.1	20.9	.6	1.0	440
FRUITS, BERRIES, ETC., FRESH.
Apples: Edible portion	Min.	29	—	77.3	.1	.1	8.8	0.9	.2	175
	Max.	29	—	90.9	.8	1.4	21.3	1.4	.6	420
	Avge.	29	—	84.6	.4	.5	14.2	1.2	.3	290
As purchased		—	25.0	63.3	.3	.3	10.8	—	.3	220
Apricots: Edible portion, average		11	—	85.0	1.1	—	13.4	—	.5	270
As purchased		—	6.0	79.9	1.0	—	12.6	—	.5	255
Bananas, yellow; Edible portion	Min.	6	—	66.3	1.0	.0	16.3	—	.5	330
	Max.	6	—	81.6	1.6	1.4	29.8	—	1.1	640
	Avge.	6	—	75.3	1.3	.6	22.0	1.0	.8	460
As purchased		—	35.0	48.9	.8	.4	14.3	—	.6	300
Blackberries, as purchased	Min.	9	—	78.4	.9	.5	7.5	—	.4	245
	Max.	9	—	88.9	1.5	2.9	16.7	—	.9	455
	Avge.	9	—	86.3	1.3	1.0	10.9	2.5	.5	270
Cherries: Edible portion, Average.	Min.	16	—	76.9	.7	.8	11.4	—	.5	820
	Max.	16	—	86.1	1.1	.8	20.6	—	1.0	430
	Avge.	16	—	80.9	1.0	.8	16.7	.2	.6	365
As purchased		—	5.0	76.8	.9	.8	15.9	—	.6	345
Cranberries, as purchased	Min.	3	—	87.6	.4	.4	9.3	1.2	.2	200
	Max.	3	—	89.5	.5	.9	10.9	1.7	.2	245
	Avge.	3	—	88.9	.4	.6	9.9	1.5	.2	215
Currants, as purchased		1	—	85.0	1.5	—	12.8	—	.7	265
Figs, fresh, as purchased, average		28	—	79.1	1.5	—	18.8	—	.6	380
Grapes: Edible portion, average		5	—	77.4	1.3	1.6	19.2	4.3	.5	450
As purchased		—	25.0	58.0	1.0	1.2	14.4	—	.4	335
Huckleberries: Edible ptn.		1	—	81.9	.6	.6	16.6	—	.3	345
Blueberries, as purchased	Min.	3	—	84.9	0.4	0.4	12.2	—	0.2	260
	Max.	3	—	86.4	.8	.9	13.8	—	.5	280
	Avge.	3	—	85.6	.6	.6	12.8	—	.4	275
Cherries, as purchased		1	—	77.2	1.1	.1	21.1	—	.5	415
Cherry jelly: 1st quality, as purchased		1	—	21.0	1.1	—	77.2	—	.7	1455
2nd quality, as purchased		1	—	38.4	1.2	—	59.8	—	.6	1135
Figs, stewed, as purchased		1	—	56.5	1.2	.3	40.9	—	1.1	785
Grape butter, as purchased		1	—	36.7	1.2	.1	58.5	—	3.5	1115
Marmalade (orange peel), as purchased		1	—	14.5	.6	.1	84.5	—	.3	1585
Peaches, as purchased	Min.	3	—	81.4	.5	—	5.3	—	.3	115
	Max.	3	—	93.7	.9	.2	17.3	—	.4	340
	Avge.	3	—	88.1	.7	.1	10.8	—	.3	220
Pears, as purchased	Min.	4	—	79.6	—	.1	15.6	—	.2	300
	Max.	4	—	83.6	.5	.9	19.5	—	.3	400
	Avge.	4	—	81.1	.3	.3	18.0	—	.3	355

A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
Pineapples, as purchased		1	—	61.8	.4	.7	36.4	—	.7	715
Prune sauce, as purchased		1	—	76.6	.5	.1	22.3	—	.5	480
Strawberries, stewed, as purchased		1	—	74.8	.7	—	24.0	—	.5	460
Tomato preserves, as purchased.		1	—	40.9	.7	.1	57.6	—	.7	1090
NUTS.
Almonds:	Min.	11	—	2.0	16.6	48.9	12.8	1.6	1.6	2870
Edible portion	Max.	11	—	5.3	25.3	60.0	21.4	2.5	2.5	3145
	Avge.	11	—	4.8	21.0	54.9	17.3	2.0	2.0	3030
As purchased		—	45.0	2.7	11.5	30.2	9.5	—	1.1	1660
Beechnuts: Edible portion		1	—	4.0	21.9	57.4	13.2	—	3.5	3075
As purchased		1	40.8	2.3	13.0	34.0	7.8	—	2.1	1820
“Biotes” (acorns): Edible portion		1	—	4.1	8.1	37.4	48.0	—	2.4	2620
As purchased		1	35.6	2.6	5.2	24.1	30.9	—	1.6	1690
Brazil nuts: Edible portion		1	—	5.3	17.0	66.8	7.0	—	3.9	3265
As purchased		1	49.6	2.6	8.6	33.7	3.5	—	2.0	1655
Butternuts: Edible portion		1	—	4.4	27.9	61.2	3.5	—	2.9	3165
As purchased		1	86.4	.6	3.8	8.3	.5	—	.4	430
Chestnuts, fresh: Edible portion	Min.	9	—	29.2	4.1	2.0	36.9	1.4	.7	895
	Max.	9	—	53.8	8.0	10.8	54.0	2.5	1.8	1480
	Avge.	9	—	45.0	6.2	5.4	42.1	1.8	1.3	1125
As purchased		9	16.0	37.8	5.2	4.5	35.4	—	1.1	945
Chestnuts, dried: Edible portion	Min.	8	—	4.8	8.2	3.9	65.7	2.4	1.5	1815
	Max.	8	—	6.6	13.5	15.3	80.3	3.0	2.9	2085
	Avge.	8	—	5.9	10.7	7.0	74.2	2.7	2.2	1875
As purchased		8	24.0	4.5	8.1	5.3	56.4	—	1.7	1425
Cocoanuts: Edible portion		1	—	14.1	5.7	50.6	27.9	—	1.7	2760
As purchased		1	48.8	7.2	2.9	25.9	14.3	—	.9	1413
Cocoanut without milk, as purchased		1	37.3	8.9	3.6	31.7	17.5	—	1.0	1730
Cocoanut milk as purchased		1	—	92.7	.4	1.5	4.6	—	.8	155
Cocoanut, prepared, as purchased	Min.	2	—	2.8	6.0	51.0	24.1	—	1.2	2990
	Max.	2	—	4.3	6.5	63.7	39.0	—	1.4	3260
	Avge.	2	—	3.5	6.3	57.4	31.5	—	1.3	3125
Filberts: Edible portion		1	—	3.7	15.6	65.3	13.0	—	2.4	3290
As purchased		1	52.1	1.8	7.5	31.3	6.2	—	1.1	1575
Hickory nuts: Edible portion		1	—	3.7	15.4	67.4	11.4	—	2.1	3345
As purchased		1	62.2	1.4	5.8	25.5	4.3	—	.8	1265
Lichi nuts: Edible portion		1	—	17.9	2.9	.2	77.5	—	1.5	1505
As purchased		1	41.6	10.5	1.7	.1	45.2	—	.9	875
Peanuts: Edible portion	Min.	4	—	4.9	19.5	32.3	15.3	2.0	1.9	2415
	Max.	4	—	13.2	29.1	48.8	40.4	3.0	2.4	2885
	Avge.	4	—	9.2	25.8	38.6	24.4	2.5	2.0	2560
As purchased		—	24.5	6.9	19.5	29.1	18.5	—	1.5	1935
Peanut butter, as purchased		2	—	2.1	29.3	46.5	17.1	—	6.0	2825
Pecans, polished: Edible portion		1	—	3.0	11.0	71.2	13.3	—	1.5	3455
As purchased		1	53.2	1.4	5.2	33.3	6.2	—	.7	1620
Pecans, unpolished: Edible portion		1	—	2.7	9.6	70.5	15.3	—	1.9	3435
As purchased		1	46.3	1.5	5.1	37.9	8.2	—	1.0	1846
Pine nuts: Pignolias, edible portion		1	—	6.4	33.9	49.4	6.9	—	3.4	2845
Pinjones: Edible portion		1	—	3.8	6.5	60.7	26.2	—	2.8	3170
As purchased		1	41.7	2.2	3.8	35.4	15.3	—	1.6	1850
Piñon: Edible portion		1	—	3.4	14.6	61.9	17.3	—	2.8	3205
As purchased		1	40.6	2.0	8.7	36.8	10.2	—	1.7	1905
Sabine pine nut: Edible portion		1	—	5.1	28.1	53.7	8.4	—	4.7	2945
As purchased		1	77.0	1.2	6.5	12.3	1.9	—	1.1	675
Pistachios: 1st quality, shelled, edible portion		1	—	4.2	22.3	54.0	16.3	—	3.2	2995
2nd quality, shelled, edible ptn.		1	—	4.3	22.8	54.9	14.9	—	3.0	3020
Walnuts, California: Edible portion		—	2.5	18.4	64.4	13.0	1.4	1.7	3300
As purchased		1	73.1	.7	4.9	17.3	3.5	—	.5	885
Walnuts, California, black: Edible potion	Min.	2	—	2.5	24.9	54.7	7.4	1.6	1.8	3070
	Max.	2	—	2.5	30.3	57.8	16.1	1.8	2.0	3140
	Avge.	2	—	2.5	27.6	56.3	11.7	1.7	1.9	3105
As purchased		—	74.1	.6	7.2	14.6	3.0	—	.5	805
Walnuts, California, soft shell: Edible portion	Min.	4	—	2.5	14.3	60.0	14.5	1.4	1.2	3195
	Max.	4	—	2.5	20.4	67.0	19.1	3.2	1.6	3370
	Avge.	4	—	2.5	16.6	63.4	16.1	2.6	1.4	3285
As purchased		—	58.1	1.0	6.9	26.6	6.8	—	.6	1375
“Malted nuts,” as purchased		1	—	2.6	23.7	27.6	43.9	—	2.2	2240

A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
MISCELLANEOUS.
Chocolate, as purchased	Min.	2	—	1.5	12.5	47.1	26.8	—	1.1	2720
	Max.	2	—	10.3	13.4	50.2	33.8	—	3.3	2995
	Avge.	2	—	5.9	12.9	48.7	30.3	—	2.2	2860
Cocoa, as purchased	Min.	3	—	3.2	20.6	27.1	35.3	—	5.4	2235
	Max.	3	—	5.4	22.7	31.5	40.6	—	8.9	2370
	Avge.	3	—	4.6	21.6	28.9	37.7	—	7.2	2320
Cereal coffee infusion (1 part boiled in 20 parts water)		5	—	98.2	0.2	—	1.4	—	0.2	30
Yeast, compressed, as purchased		1	—	65.1	11.7	.4	21.0	—	1.8	625
UNCLASSIFIED FOOD MATERIALS.
ANIMAL AND VEGETABLE.
Soups, home-made.
Beef soup, as purchased	Min.	2	—	92.3	2.7	—	0.3	—	1.1	110
	Max.	2	—	93.5	6.2	—	.5	2.2	1.2	130
	Avge.	2	—	92.9	4.4	—	.4	1.1	1.2	120
Bean soup, as purchased		1	—	84.3	3.2	—	1.4	9.4	1.7	295
Chicken soup, as purchased		1	—	84.3	10.5	—	.8	2.4	2.0	275
Clam chowder, as purchased	Min.	2	—	81.6	.7	—	.5	2.5	.6	80
	Max.	2	—	95.7	2.9	—	1.1	11.0	3.4	305
	Avge.	2	—	88.7	1.8	—	.8	6.7	2.0	195
Meat stew, as purchased	Min.	5	—	82.6	3.7	—	2.0	4.3	1.0	255
	Max.	5	—	87.6	5.6	—	6.4	7.9	1.3	445
	Avge.	5	—	84.5	4.6	—	4.3	5.5	1.1	370

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