TABLE II.
COMPOSITION OF MEATS (ATWATER AND LANGWORTHY).
Calories
Water. Protein. Fat. per lb.
Beef ribs 43.8 13.9 21.2 1,135
Porterhourse steak 52.4 19.1 16.1 975
Veal cutlet 68.3 20.1 7.5 695
Mutton 51.2 15.1 14.7 890
Mutton chops 42. 13.5 28.3 1,415
Lamb 52.9 15.9 13.6 860
Pork chops 41.8 13.4 24.2 1,245
Ham, smoked 34.8 14.2 33.4 1,635
Bacon, smoked 17.4 9.1 62.2 2,715
Sausage, Frankfort 57.2 19.6 18.9 1,155
Beef soup 92.9 4.4 0.4 120
Chicken (fowl) 47.1 13.7 12.3 765
Goose 38.5 13.4 29.8 1,475
Turkey 42.4 16.1 18.4 1,060
Duck 51.7 14.3 33.4 1,805
Squab 58. 18.6 22.1 1,480
Guinea hen 69.1 23.1 6.5 870
Quail 65.9 25. 6.8 935
TABLE III.
COMPOSITION OF CEREAL FOOD (LANGWORTHY).
Carbohy- Food
Protein. Fat. drates. Ash. Value
Per ct. Per ct. Per ct. Per ct. per lb.
Flour, meal, etc.:
Entire wheat flour 13.8 1.9 71.9 1.0 1,650
Graham flour 13.3 2.2 71.4 1.8 1,645
Wheat Flour, patent roller process
—high grade and medium 11.4 1.0 75.1 .5 1,635
Macaroni, vermicelli, etc. 13.4 .9 74.1 1.3 1,645
Wheat breakfast food 12.1 1.8 75.2 1.3 1,680
Buckwheat flour 6.4 1.2 77.9 .9 1,605
Rye flour 6.8 0.9 78.7 .7 1,620
Corn meal 9.2 1.9 75.4 1.0 1,635
Oat breakfast food 16.7 7.3 66.2 2.1 1,800
Rice 8.0 .3 79.0 .4 1,620
Tapioca .4 .1 88.0 .1 1,650
Starch .. .. 90.0 .. 1,675