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

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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Practical Books on Diet and Health

CONVERSATIONS WITH WOMEN. By A. Rabagliati, M.D. Though primarily addressed to women, expounds a complete and fascinating philosophy of health. 5s. net.