TABLE
Salt Content of Food[133]
According to Leva
Analysis marked thus: * from Atwater & Bryant.
| | Per Cent. of
Sodium Chloride
in Raw Material |
| Meats |
| Mutton | 0.1700 |
| Veal | 0.1300 |
| Calf’s brains | 0.2000 |
| Calf’s kidney | 0.3200 |
| Calf’s liver | 0.1400 |
| Beef (lean) | 0.1100 |
| Pork (lean) | 0.1000 |
| Fish |
| Trout | 0.1200 |
| Halibut | 0.3000 |
| Herring | 0.2700 |
| Cod | 0.1600 |
| Carp | 0.0860 |
| Salmon | 0.0610 |
| Mackerel | 0.2800 |
| Haddock | 0.3900 |
| Poultry |
| Duck | 0.1400 |
| Goose | 0.2000 |
| Chicken | 0.1400 |
| Pigeon | 0.1500 |
| Turkey | 0.1700 |
| Venison | 0.1100 |
| Oysters (washed) | 0.5200 |
| Oysters (with sea water) | 1.1400 |
| Prepared Foods |
| Plasmon | 0.2100 |
| Roborat | 0.0051 |
| Sanatogen | 0.4200 |
| Somatose | 0.6600 |
| Bovril’s preparations | 0.26-14.1000 |
| Valentine’s meat juice | 0.08-1.2000 |
| Egg (white and yolk) | 0.2100 |
| Egg (white alone) | 0.2100 |
| Egg (yolk alone) | 0.0390 |
| Caviar | 3.0000 |
| Milk (whole) | 0.1600 |
| Cream | 0.1300 |
| Buttermilk | 0.1600 |
| Whey | 0.11-0.1500 |
| Condensed milk | 0.4000 |
| Butter (unsalted) | 0.02-0.2100 |
| Butter (salted) | 1.00-3.0000 |
| Peanut butter | 4.1000 |
| Oleomargarine | 2.1500 |
| Palmin | 0.0016 |
| Fructin | 0.1000 |
| Smoked and Salted Foods |
| Ham (raw) | 4.15-5.8600 |
| Ham (boiled) | 1.85-5.3500 |
| Salmon (smoked) | 7.5000 |
| Bacon (smoked) (German) | 1.0100 |
| Bacon (smoked) (American) | 11.6100 |
| Corned beef (German) | 2.0400 |
| Corned beef (American) | 11.5200 |
| Cod (salt)* | 23.5000 |
| Cod (salt, boneless)* | 10.0000 |
| Herring (smoked) | 11.7000 |
| Mackerel (salt dressed) | 10.4000 |
| Salmon (salted, smoked) | 10.3700 |
| Sardines (French in oil) | 1.3400 |
| Cod liver oil | 0.1700 |
| Gelatine (dry) | 0.7500 |
| Beef marrow | 0.1100 |
| Sausages (Frankfurters) | 2.2000 |
| Sausages (various kinds) | 2.90-8.1000 |
| Anchovy paste (Cross & Blackwell’s) | 40.1000 |
| Meat Extracts |
| Liebig’s | 2.6000 |
| Kemmerich’s | 1.4000 |
| Various bouillon capsules, extracts, etc. | 9.40-22.0000 |
| Foods Prepared for Table |
| Bouillon | 0.5-1.0000 |
| Thick soups | 0.5400 |
| Roast beef | 0.9800 |
| Roast pork | 1.5400 |
| Chops | 0.9700 |
| Roast chicken | 0.3900 |
| Sauces | 0.7-1.5000 |
| Spinach | 0.9100 |
| Cauliflower | 0.4900 |
| Stewed pears | 0.0190 |
| Macaroni (à la Napolitaine) | 1.0400 |
| Scrambled eggs (salted) | 1.1000 |
| Carrots | 0.4600 |
| Apple sauce | 0.4100 |
| Tapioca pudding (unsalted) | 0.0260 |
| Rice, with apples | 0.1800 |
| Vegetables |
| Potatoes | 0.016-0.0780 |
| Beets | 0.0530 |
| Beans | 0.0900 |
| Peas | 0.0580 |
| Lentils | 0.13-0.1900 |
| Lentils (dried) | 0.1550 |
| Artichokes | 0.0360 |
| Cauliflower | 0.05-0.1500 |
| Cucumber (fresh) | 0.06-0.0800 |
| Horseradish | 0.02-0.0600 |
| Radish | 0.0750 |
| Celery, stalks | 0.25-0.4900 |
| Celery, roots | 0.0890 |
| Asparagus | 0.04-0.0600 |
| Spinach | 0.084-0.2100 |
| Tomatoes | 0.0940 |
| Cabbage | 0.11-0.4400 |
| Onions | 0.016-0.0900 |
| Canned Vegetables |
| Green corn* | 0.4000 |
| Green peas* | 0.7000 |
| Tomatoes | 0.1000 |
| Mushrooms | 0.04-0.0600 |
| Cheese |
| Parmesan | 1.9300 |
| Swiss | 2.0000 |
| American (pale) | 0.8200 |
| Pineapple cheese | 2.1300 |
| Edam | 3.3000 |
| English cream cheese | 0.70-1.1500 |
| Infant Foods |
| Nestlé’s Food | 0.2900 |
| Rademan’s | 0.0300 |
| Robinson’s patent groats | Trace |
| Bread, etc. |
| Graham bread | 0.6100 |
| Pumpernickel | 0.4600 |
| White bread | 0.18-0.2000 |
| Zwieback | 0.3800 |
| Macaroni | 0.0670 |
| Cereals, etc. |
| Barley | 0.0370 |
| Oats | 0.0460 |
| Rye | 0.0140 |
| Wheat | 0.0130 |
| Rice | 0.0390 |
| Corn (maize) | 0.0190 |
| Wheat flour | 0.002-0.0080 |
| Oatmeal (American) | 0.2900 |
| Oatmeal (German) | 0.2800 |
| Quaker oats | 0.0820 |
| Sago | 0.1900 |
| Fruits |
| Pineapple | 0.0710 |
| Orange | 0.057-0.0550 |
| Apricot | 0.0047 |
| Lemon | 0.0045 |
| Strawberry | 0.010-0.0200 |
| Chestnuts | 0.045-0.0100 |
| Cherry | 0.0130 |
| Cocoanut juice | 0.0350 |
| Olives | 0.008-0.2100 |
| Plums | 0.0046 |
| Gooseberry | 0.0210 |
| Watermelon juice | 0.0110 |
| Grape | 0.0240 |
| Almonds, dry | 0.0100 |
| Walnuts, dry | 0.0190 |
| Cane sugar | 0.1100 |
| Lump sugar | 0.0490 |
| Chocolate (Lindt) | 0.0730 |
| Spices |
| Capers (preserved in salt) | 2.1000 |
| Capers (preserved in vinegar) | 0.2000 |
| Pepper, black | 0.5100 |
| Pepper, white | 0.0190 |
| Mustard | 2.6600 |
| Vanilla | 0.0550 |
| Cinnamon | 0.0610 |
| Cocoa beans | 0.05-0.0950 |
| Coffee, roasted | 0.0450 |
| Tea | 0.1500 |
| Drinks |
| Ground water | 0.0012-0.0060 |
| Spring water | 0.00055-0.0046 |
| Ale | 0.0017 |
| Beer, German | 0.0160 |
| Beer, English | 0.1000 |
| Champagne (Moet & Chandon) | 0.0045 |
| Apollinaris | 0.0430 |
| Fachinger | 0.0390 |
| Giesshuble (Mattoni) | 0.0021 |
| Vichy | 0.0530 |
SUMMARY
The kidneys find difficulty in eliminating certain substances, namely, the end-products of protein metabolism—urea, water, salts, and purin bodies.
The Urine constitutes the chief point of investigation. Analysis shows the presence of albumen, casts, blood cells, and pigments, with a corresponding deficiency in the normal constituents, water, urea, and salts.
Volume of Urine.—The volume of urine is reduced, and at times suppressed, owing to the difficulty with which the kidneys eliminate water in nephritic conditions.