jinued.

20
merican food products—Conti

tion of Ai

Composi

SBEBEZISSWEE Cowra, weowoqrure gn

“punod sad
ongra [aug

meanacagonnase soca

neeneqheteanneanae aoaanny
Res Peudeeiwdeds aseags

Beret.

! z yeaecs weneset tererereaeeete
) mRaORL é fagted dagzeag giasseesdsenz
an as eugetg toeescg 2envene-senaqsseng
; vere | & eetssg eegsedg
| cwmyore | i
: é
| eaedtwaw
pean
ae
cll o-oNistevfole ole Rioleiele vot
ig Gide 42224 ¢4 ¢ie¢epeeads:
Poe 22 2b 24 PERE PE BE BEETLE EE GH
#2619 €f €f £€:' 222224 € i 22222 22 8 32
g figi4 ©4 Gif £28284 2a LAE E TET
# G32 i 3 Zig 3 A : : d : g 3
223 a Ae : Ey i a
ffg Po oog a7 B G3 BE 5 @ 3
, 24 2 gh82 oz Pog oa i
| 4 27 ig a 4 A 5 33
E a é e 3 3A
4 3 & $ 4.468 a


41

Composition of American food products—Continued,

‘Food muterials,

‘Number of
analyses,
Carbohy-,
drates,
Fuel value
per pound,

i
E

| Water.
Protein
Fat.

4
a

|

‘VEGETABLE roop—coutinued.

Fruit, canned.

Per ct.| Calories,
rar it

apples, crab, as purchased-.-.-..eeeee-] 1 .
Hackberries, as purchased 1 7) 1180
2 4 280
slueberties, a8 parebased .. 2 5 280
2 4\ 80
reaches, as purchased . yo a 16
>ineappies, as purchased --- yor a 716
Yute,
Mh 5 2.2) GL 15
Edible portion . f 3 4.9) 8.0 LB
Jhestnnts, frost H A 5 3a5| 69 LT
As purchased . 5 Bat | 5.8 a
4) 48) 90 26)
Falible portion - 4 66! 116 20
Zhoatants, dried vgs] 4]: 5.8] 10.6 27
As purebased ....Avg.) 4 45 | “sit 21
Min‘!] 2 28! CO re
Joconnut, prepared as purchased . j Max..| 2 43) 65 L4
Avg.) 2 8.5] 6.8 Ls
‘Mi 4a} 49] 19:5 Lo
Edible portion - ; 4 w.2| 29.1 Bt
Peanmts - A 4 8.2] 25.8 20
As purcbased .... 4 6.2 | 17.8 ey
Miscellaneous,
o 1 12.5 | 47.1| 26.3) 38
3 wi! asa) 54
3 a5] 406] 89
3. 28.9) 87.7) 72



37

Composition of -tmerican food product—Continned.

Se be s
BE) ce H
materials. ee 24 5
Foo s2| 2 tei =
4Al 8 < a aE
VEGETABLE FOOD—cuntinued,
Bread, crackers, and pastry Continued. Poret.
Crackers, pilot bread -
Crackers, soda
Doughnuts.
Fumbles.
Pie, apple .-.-.-- ¥
ppl :
Pie, cream. - 5
5
Pie,custard FY 1
Pie, Tomon 22 : B74! 15
wa} 103
Pie, min wo} Le
ar2| 16
Pie, squash... a7 | 18 40
#1] of] 8
Average of ull pio. 2 1,585
me , 30.6) 15) 1320
29) 18 570
Pudiling, tapioca BT) 19 990
30.0| 9! Fx0
Waters, vanilla... wa! Ib) atts
Sugars BRL
Houey, strained - £0,
; iat
; 5818
Molasses ; 7.2
68.0
extra C and simi 95.0 |.
‘}100°0 |?
4.0
95.2
823.
48.9 |:
Sirup, maple By ,
Demap ToL i
Starches
Min.) 2 jos} .a; 2] 886 1,635
Tapioca .. : {yee 2 as} l6| 13] sed 1, 600
Avg. 2 1.6 ta] 87.5 1.850
Starch “} 98.0 1,825
Vegetablex. 2 71.8 1/ 15.8] 9 330
Artichokes, as purchased....... 2 81.5 la} igs} 1 305
2 79.5 12/167) 10]. 865
3]. 93.6 fb] sr) 1s 100,
Asparagus, as purehased - 3 94.0 i3] 38{ Lo io
3 O40 2] as) 7 105
9 10.4 a} 872) at] 1540
Beans. dvied, as purchased.......-. o|: 15.5 #1| 63:5) 44) 1,690
9 13.2 18 | 59.1] 36] 1,590
i 3. o9| we 6] ols] 36] i600
Beans, Lima, dried, as purchased 3 y2| 29) te) w1l x7] Less
A 3: ULL | 15.9) 13) 621 LT) 1,620
Beans, Lim, green, as purchased. 1 685) FL) lz | eee) 17|  ’6z0
2 8.5) 07 13] a) oF 165
Beaus, string, as purchased - 4 2 ao] 28) [4] a6] ia 300
2 sig; 22] 14) oa) 17) 935
7 gsu| Toy Tn) go) 27 115
17 ea) v9) lel at) aa 300
Beets. { mo AT | azo] ve! ii) 96] 11) a0
Ag purchased ——-Avg.)| 17 woo] us) a] az] le) ame
outs § Edible portion niet sez} a7) vi] ¢a] 7 215
Bruseels apr ute SAS purchased. a 76.0 oO, lof a7] ud 180
ml] 7 av) ia) li] aa] v6 100
Edible portion 4 i 9.3; 290) 7] go] 27 225
Cabbage -...--. i Avg.| 7 goa} 21) l4) 5s] ts 165
‘Aa parchased 7/507 7e8| 28] ie) 40) 1a] 140

'Such vegetables as potatoes, squash, beets, ete., have a certain amount of inedible matter, akin,
rds, ote, ‘The amount varies with the way they are prepared, and can not be ecurately estitated,
The figures given for celuse under vegetables approximately represent the average amount of refuse
in thego foods as ordinarily prepured.



5

Soup, consommé.
corn, erean of
Tulienno .
meat-stew
mock-turtle
mulagatawny .

Spanish mackorel
Spinach
Spinal column, sturgeon.
Squash...

cauned

ABSESRESSERERRERER

Stare!

Starches . 7
Strawherrics, 40
Sturgeon.....--++ 32
caviare . 38
ariel... 38

spinal column 34
Suecouash, canned. 39
2 a7

37

a7

a7

Sngurs
Sweetbreads, beet.

Tallow
‘Tapioca.
ymdding.
Terrapin
‘Tomato catsup
Tomatoes .
and corn, canned.
okra. canned.

‘Trout -
Tunny, canned - 33
32
29

‘Vogetablo food

Vegetables.

canned -

(See Macaroni.)
Waters, vanilla...
Watormelon

Vermicelli

Weak fish.

Wheat flour, aneals, ete

‘Whole milk.

Whortleberries ...

Yeast

miscellaneous .

unclassified -
winter wheat,



14

Composition of American food producte—Continned,

Food materials.

ANTMAL FOOD—continued.
Bef, fresh—Continued.
Plate—Continued.
| Edible portion -

Very fat

Edible portion .
All analyses
Aw purchased...

Ribs: aun
ory le ible portion
ory team. | AS prrehased

in

ie
[te portion J
{ Avg.
Min
Max:
‘Ave.
Min
[FAible portion 4 Max?!
Medium fat. 5 Ay

(As purebased .

{As purchased .. ;

- portion.

{Edible portion
All analyses
As purchased .

t
if
‘Aw purchased it
t
i

Rib rolls

Very Jean, as purchased -

Lean, as purchased

Fat, as purchased.

‘Medium fat,as purchased... §
All analy aes, as porenaved....} Mie
Avg..

Rib trimnuings:
§ Edible portion.

Very lean...) ‘45 purehasod-
Min
Edible portion.) Max.
‘Medium fat { (ave.
As purobasod .. ) Max
Ave

Min’?

Min
‘Edible portion . } Max:

Fates Ay
As purchased .. 2 Max.

Faible portion .
Very tat... {RS purchased.

Frew nn eewsenwren BBEBESa4-

. Per et.| Per et.| Per et, Per et.) Per ct.
w+) 99.4

Se

ge iee,

ia.

6
4
Py
0
6
t]
5
9
1
6
9
0
4
a
9
8
$
1
a
8
5
4
‘
6
3
7
9
3
°

2EI28ER Seen

be

veses
baad

Shes8

£5:

885)

ets:

a

282852

Showa ont nSo a

sipekae

SEReSSSSeeseeF2 Fp

H
fh
Ee

SBSBaEe

FESFORE SE Sa Rae
onan ao se nabacsook umn menn

r

o

5
1

19.5 104

18.0) 15.

19.1! 20.

18.5 | 16.

16.3) W..

16.8 32.

16.4 31.3

16.3! 4.

21.1! 32.

18.7) bs.

20.9

12.0

1.3

18.3,

16.8

RB

12.6

10.9

13.6

(47

ria)

Sa

30.2

9.3

10.7

Bt


24

‘outinued.

Composition of American food produots—C

-panod aail LASSER SERRER
onqwa [att Naat it wet
aS
_soyoap
-sqoqetg
‘wat |
“apnea |
Weese aaneny aanane
HOB AL €aees Seeded eaddsg

owngory

| ssoedteus |
40 s0quiny |

Heeeoweornnnaaacae asaaas aaaaes

eye guts ae
4284 SE45h<

aia a Bog ao gz 64
gz 2 ¢€ 2 2 3% 2 ¢
5 ge: 2 2 £ 2 =€ i
3 Bas 3 Bad 2 224
B23 g 2 2 3 x 23
i see 2 2 e 3 2 2:
7 Big 4 € 4 8 4 8 3
= 5 : 2 2
& g Peta 3
q = ese <
a 3 £32 Ee
2 oe we
= 2 Patel sg
5 Sba ge
& z a

¢

RBaseg
ERSSE4

zg
gE 8
2 £
a 4
z
Be
32
ge
ge

RegaRzege
srt

weaqqaagcenene
godddgeses

Sresense

natee

z
i
3
A
a
A

‘a8 purchased.

(duey, as purchased .
y'and kidney

Ki

Min

Kidney fat, tallow, as purchased...

vem as purchased .

Li

cheastm mietctenatorsactaray

Tamgs, as purchased.

Mutton, canned.

igi
E63
F] 2
as =
ze og
EB OG
2862
te 8
eB 2
OR =

‘Edible portion .
As purchased ..

Medium fat. {



Alowito .
Animal and other fatu except butter
food...
miscellaneous

Apples -

dried.
crab, canned... rump
Aprivots - spiced
dried -.. tongue... 19
Artichokes. :
canned.
Ayparagus :

oammed..... ee. ee
Bacon, (See Pork, salted aud pickled.
Bananas .
Barley meal.

Beans and pork, baked, canned
dried ..
French atring. “tlageolets ....

“harieot verte

~panaches
sirloin butt

tenderloin...... 1B

top of tenderloin B

13

trimmings

D8.
corned, cooked.

18 hind. 16
18 =. 16,17
18 and chuck. (Se Chuck.)

18 : 17,18
18 aes
19 18
19 18
18 18
18 | Beets 7
19 | Biscuit. 36



THE CHEMICAL COMPOSITION OF AMERICAN FOOD
MATERIALS.

INTRODUCTION.

Until about the year 1880 those who wished to know about the chem-
ical composition and nutritive values of food materials were compelled
to depend upon analyses of European products, and most of those
analyses had been made in German laboratories. Of late, American
investigations have accumulated and the results have been collated
from time to time, The tables of composition of American food prod-
ucts, embraced in this publication, embody such analyses as the com-
pilers have been able to find on record up to July 1,1895. The individual
analyses in most cases have not been given, but only the maximum,
minimum, and average figures. This table is intended to replace pre-
vious ones and to serve as a standard for reference until it shall, in its
turn, be replaced by larger and more complete compilations.

BRIEF HISTORY OF FOOD ANALYSIS,

The first effective impulse to the systematic investigation of the chem-
istry of food was given by Liebig some fifty years ago. Nearly all of
our definite knowledge of the chemical composition of food materials
and their nutritive value, however, has accumulated within compara-
tively afew years past. The earliest European analyses made in such
ways as to render them comparable with those of to-day are perhaps
those of milk by Boussingault and Le Bel, reported in 1831. The
methods of analysis at that time were naturally imperfect. Then, and
for some years afterwards, the chief stress was laid upon the propor-
tionsof carbon and nitrogen. Liebig and his followers, Playfair, Boeck-
man, and others, in the forties and later, analyzed a considerable number
of foods and feeding stuffs hy methods more or Jess analogous to those
now followed. It was not until the so-called Weende method, as pro-
posed by Henneberg, came into general use about 1864 that any consid-
erablenuber of chemists undertook a systematic. study of food materials
from the standpoint of their nutritive values. The Weende method has
been used for some thirty years in Europe, America, and Asia. Indi-
vidual investigators and associations of chemists have studied its details
and devised ways by which it might be improved. Minor alterations
have been adopted, and in several countries details have been agreed
on officially by organizations representing experiment stations and Gov-

5



3:

5

Composition of American food products—Coutinned.

Food materials.

| Number of
‘analyses,

VROBTARLH HooD—continned.

Wheat sours, meals, ete. —Coutinued,
Spring wheat flour.
Winter wheutslour..
Unclassified tlour .

Prepared flours .-

Beck's Beeaktastina -..

Cervaline

Crushed wheat...

Macaroni and vermicelli .....--.

Rex wheat
Wheat germ meal.”
Wheatlet

White wheat farina.
Other flours, mealx, ete.

Barley weal...

pearled,

TEE

Buckwheat dour

te Bb

aeEae

Buckwheat flour, velt-rising..

5

Buckwheat. farina...

Corn mel, holted.

1 meal, un-
bolted.

Cora, homing.

Corn, pop, raw...
Corn, pop, popped -.--+
Oatmeal eee
Oats, rolled ....--

Rice.
Rice, boiled
Rice, Hour..

4 Rofuse, bran removed by sifting.

eBagment
Eohokaoe

y

drutes,
Fuel value
per pound,

3
e.
Es

3

Ash.

re bionta wei ritwo

_heeeeeter
Senkowsubunasiaies ce

Pee

BOGE RULiep ates



21
Composition of American food produats—Continued.

“punod and
snes ang,

were |
-fyoqanyy i

Sf Sadiee saaeds dadded aagzag

faadvdtagesades

wemamengene

Sanesy teenie agence
tecee deedae aeneed

teesZ ddedeg gecdg

auvede adwe
AAAaA< Ade.
Pi fy £3824 823 $4281 8237 23 83 87
; 4 = E ate e 8 EEE $22 #¢€ #£€F fF & z o¢€ gE o@ eg €
4 G2ia bGHigHidg bivigh ig igiagii
F 19 2% 23 £322 8 g82 8 2 £223 2 22 2 i 2 2 22 2 2
$48 2 2 4893 4 828:9 8 2858 § 22 £ 2 & 9 2 £ FG
7 FF 3 FAR Ss LAs BE ts et 8
& i¢ 2 2 Pog po 6g i 7 : 2 H
ge: Boi | 2 8 F| : i z
. 3 2 ¢ 8 2 og = $4 3 3 E
re aa? i a
= Ea a a ct



27

Composition of American food producte—Continued.

| Number of
| ‘analyses.

Food materials.

ANDMAL Foop—continued.

Dork, salted anil pickted—Continnod,

. Min ..
ane portion. Ba

Dry salted belly. | Aye
As pureiased | Max ;
Avg.,|
Min
Salt pork, clear fat, as purchased . Stas:
Avg.
Min.
Raible portion fe
Salt pork, lean Ate.
ends. Min
An ened | Me
ay
Batble portion 4
Tongue....-.---
As purchased ;

oH
As pnrehased . 4

Edible portion .....
‘As purchased

iin
Edible portion {
a

‘Medium fat.

|
fe portion .
AR
[®
I

As purchased -.

f8aibe portion 4
Allanalyses &
| de purchased .. §
re
Pork, organs and sides.

Heart, as purchased
Kidney. a3 purchaned.
Liver-na purchased.
Lugs. as purchased

in
{#atbe portion fies:
Avg.

Pork side!

| Min
As parchased .. 5
A

Pork, canned.
‘Tead, as purchased...

Addex.

Htdible portion ---
. if Phased.

Banquet... Mable pore

a
( Baible portion ;
Bologna . r.

ereererts

As purchased .. ;
\ Lard and other tats included.

eee

Water.

71.5 |
| GB me
67) 72.2
6.0) 66.1
63) 66.4
6.2 | 66.2
6) 828
45) O41
US| 872
6.6) 02.3
94 8
73) 61
5.8) 586
80) 03.5
6.5 | 69.6
| zs! 16.5
Ww) 23.1
igo] 19:8
4} 16.3
17.5 9
17.5
12.9
W.2
16.1
94. 85
107 w.1
10.0 9.8
2.7 | 16.4 45.2
30.6 | 14.9 8
TT! @8 4
26.9) 184 797
18.2] 100) 67.2
cat
eae | 1
16.8} 9.
7 6
32.7) 16
193 | 0.
71/8
26) 1.
8

17.2) 24.9
16.8 | 23.6 |
627 | 17
one |
53.5. | Bo]
67.0 | 20.7
505) 186
BIG) 146 '
509! 20:0
55.2 | 18.0

y

geepend

Ash.

Tom onaws

Be
hoe

Pores

Bless RBoate

: mpg
BH aNouiooR aout

wee

Fuel valno
per pound,

t.| Calories.
3, 150



23

Composition of American food produots—Continned.

Food materials.

ANIMAL FOOD—continued.
Afutton, fresh—Continued,
Chuek—Continued.
{ Edible portion .

Ant analysco |
| As purchased.

Flank:
‘Mediuin fat, as purchused ..

‘Vory fat, as purebasod.......

All analyses, as purchased .
Leg, hind:

Lean ..

fe portion .
As purchased

‘Ediblo portion .
‘Medium fat.
As purchased...

{ Edible portion.

Fat -- ‘As purchased -

Edible portion
All analyses

(As purchased.
Loin, without kidney and tallow:

Edible portion .
‘Medina fat.

Fat.

* (as purebased «

Edible portion
Very tat... {XS netiawed

Edible portion
All analyses
As purchased ..
Neck:
‘Edible portion
Modium fut.
As purchased ..

Edible portion
Very fat... {At purchased

‘Edible portion .
All analyses

s - eg
33 le &
Hialela) ‘fj 8
eg 2/8/32 #2 <é
3 eg ay
Ae e)/e& @ § a
i) 1
Peveh Berets Pevet| Peret
o Be Pat | ES
gy 60.1
9 we
H : 3
5 toast | are
H sho tht | ats
a 38.7 1
; re Bo
i: ie
ah Be
an oe
2). 28.9 69.8
3 20 ot
H ae Aa
9 42.0, 48.4
eo) 15) 19
te wo
a ea
sta a3
eo 3
56.1 10.3
at ea) Wal:
fai wo] ae
62.8 18.2) 180
So, wa tne
55.7) 1714 19.3
SLE | 14.9) 14.9
55.0 27.1
48.2 23.5
55.0 11g
68,3 OTL
63.2 17.5
480 93
65.0 23.8
53.2 14.8
we 26,8
53.9 37.6
‘50.1 83,2
ea we
46.8 32.9
42.2, 28.6
wo a8
in BS
g) att
Eat a
ae ae
BR 86.8
ae oe
23.1 58.4
0.8 38
ee et
ee eat
28.1 20.9
es Ea
40.5 81.9
9 54 18
9 6L. 29.5
3 be me
3 & ho
y 48. 24.5
A i ite
H a es
i a a8
ra fae
61. 20.5,
56. 26.4
35. 14.0
& we
4 19.4



36

Composition of American food products—Continued,

Se & ig

BE 23 2z

Food materials. 25) £3 cad

Ep a tS) 2) Fe

ae e 5 4 | #%

VRORTABLE POUD—continued.

Other flours, meats, ofe,—Continued. Per et Pert. Calories,
1 8 77.6) 6) 1,615
Beye meal or four... 7 a] 798 1,650
° 7 73.5 1,680

Brew, crackers, and paetry.

Bre
08 2} 42.0!

White 108 x3 | 60.7

108 te | 52.8

Brown 1 24) 50.7

23 | “40:3

Corn, jolny : 3 &1| 543

2 27 | 47.8

Cassava 1 °8) 79.0

1 we] 48.6

2 V4] 533

za] oes

2 U8 | 55.9

4 4| see

4 U2) 50.7

4 ‘7 | 55.9

Rye and wheat ... 1 23 | 515

Rolls, milk. : 1 .

Rolls, water...

#eee.

Rolls, wheat, white

ye
reo kinbce en ocoeknen Rennes oma

Baise kiobeneeheouwoquantou—n mone

Average all analyses of rolls... a
Biscuit. 13.
Buns, cinnamon. ie
Buns, hot rose . zo] 4
Buns, sugur....-. a3) 8.
* 2 8.1 a
4 76) 4.
Average of all buns. 4 val 8
4 a8) 7
Cake:
‘Baker's L 4
4 z
Cotten... 8.
Cup.
Drop. ‘
e i 3
Frosted .- 75 3
63 ha
58 60
Fruit... a7 or5
6.2 6h
Gingerbread bed 64.
Marble .. ral 63.
By) 64| od
Sponges essen Gal wal mt
65 9.6 | 70.3
46 25) 524
Average of all cake. go at] as
7.0) 8.1] 63.4
ool x1] ta
Cookies, molasses .. ar] a8) ine] 74
6.1 65 9.5 | 769
45 45 5.3 4
Cookies. sugar --. wa} Xo] 2! sea
8) Zl} 6.8) 3.0| 75.38
Crackers, Boston | oti. 8.2) 10.7 9 8
Crackers, butter - yay 6.9 9.2) 18:6 | oot
Crackers, cream or milk 1 ca 13.1 2
Crackers, graham ...- 1). 5.0 18.6 rs
Crackers, oatme t).. 4 1B.T 6
2. a8 asl Sar
Crackers, oyster... 2]. 4a wT 8
alt rm} Sis | 782 |

ul gingorbread.

1 Exeept frosted, fruit


18

Composition of American fond producta—Coutinned.

Food materials,

Beret. Pevet. Devet. Perot, Pret

sw! Ay >

ws | tek
'

able portion SM
side, Texas, not | Edible portion -
Side. Texas, not | is

inehuding tl

iL
low {As pueetiased. §

( Baible port
Side, Colorado
aud native. {
1 As purehas

Sides | Bdible portion
All analyses 5

| As puretiaved.. i

Hearts, as purchased,

Kidney, as purchasod

Livor, as purchased .-

Lunas, as purchased ....
Marrow, a8 purchased :
Sweethreads, ax yrurobased

pM
Tallow (kiduey faty, as purchased Hed

§ Ealiinle portion.
@ As purchased |

Tongue

Beef, cnoked.

Sandwich meats, as purchased
Reef, canned.

Boiled, as purchased,
Cheek: ox, as purchased.
Chili eon carne. as purehased -
Collops. minerd, ax purchased
Corned. cooked

‘Medium fat, as purchased...

Far,as purchased -

‘Very fat, ax purchased

All analyaes.as purchased .... it
or
Dried. ses purchased .. 2

2
Kidneys, stewed, as purchased - 2
‘Lnnebeou, a8 purchase 1
Ox palate, as purchased 2
2
4
Roast.aus purchased. 4
+
‘Steuk, rump, as purchased 1
Swcethreads. aw purchased... 1
Os tila, as purchased 1 6r8

1 Excepting native extra


Me, 4.—Diagram of ents of mutton.


33

Composition of American food products —Coutinued.

Food materials

ANIMAL FOOD—continued.

Fish, preserved and canned—Continued.

Sturgeon, dried, ¢ Edible portion .
1 As purchased .-
Sturgeon, cavinre, preawed, Tesi
chased -
‘Tunny, canned, as purehased

‘Tanoy, euuned § Edible portion ..-

, Russia. ? As purchased.

Shelifish, ete., fresh.

Clams, long, in
shell.

Clams, round, iu § Bafblo portio

UAs ed.
Clams, round. froin shall, ae purchased

Crate, bard, {tibia portion

whole. jurebasod.
Craytiali, ab dors Bible portion
men. ‘As purchased?

J Edibto portion
Lobster, whole... j

Edible portion...

Mussels.--------} as purchased.

{ Edible portion
Oystora in the |

‘shell.
[As pnrohased ..

Oyoters,, solids,” as parchasedl..

Scallops, as purchased...

4 A Edible portion

Tecrapin.....---} 9 purchased.

‘Turtle. green, ie Edible portion

whole. As purchased.
Shellfish, canned.

Clams, long. as purchased...
Clams, round, a8 pnrobused

Crabs,as purchased.

Lobsters, aa purchased...

Oyatera, as purchased......--.-..

‘Shrimps. as purchased...
Eggs.

13145—No. 28.

as pur

{ BAtblo portion j

we
(As purchased .. ; Max:

site
As purchased ..? Max:

Protein,
Fat.

Fuel value
per pound,

| carboby-
rates.

i
|

Bere Sag
Ss

Per et.| Per et | Pag ot) Pe et. Per et Be
6 :

es

876

-

35
BSE

‘4
ae

Fracnn nee

S

recere.

eErekc ran mae
rrp.

Ses

@
5
o
9
5
1
2
4
2
8

20
1

BE:

£3

ANE,

peer,

PEERS

BePSRrSesauseseresSarscs'

belobne Suna oenoe rH awe abue een WeSO

ern rrommac oP ESSE peewee eee

Fd

.. Se
Weds

Peyote ree

Siem oher oe eee

Mer meeeniin
ieSton row!

ye

bone

7 Refuse of whole. 3 Average per cent shell in several determinations.
+ Avorage per cent butter fat found in the 90-day Columbian butter test.

3


30

Composition of American food produots—Continned.

Food materials.

ANTKAL FOOD continued.
Fish—Continned.

BlackGsh, entrails removed. as
‘purchased. {i
Bluefish, entrails ( Edible portion
removed.) An purehaned
Buffalo-teb, en- le portio
Gralla removed | Ae purchased

Butter-teh, {Ea
whole.

1 Edible jon,
Cisco. whole... FAS eee

{Féible portion
Coa, whole.

As purchased ..
Cod, dressed, as purctiasod.....-.

Cod, sections. as purchased.

Coa. ateake Edible portion

o7] Aspurebased. ">
Coat, entaitnse:§Patible portion
moved. ‘As purchased

Edible portion -
ets, sat water, (PO
dressed.

{ As purehased -.

pam portion .
Flounder, whole
As purchased -.

Haddock, en-
trails removed.

‘As purchased
Hake, entrails ¢ Edible portion

removed, } Aa purchased.
Fdible portion .

Halibut. steaks {

or sections. }

As purchased

Herring. whole

‘ Edible portion ..
Ringfiah, whole. | nee ana
Edible portion

Lampresshole. | 5 purchase

Falible portion .
Mackerel. whole é
{As purebased .. 57.9

Are) 3| dbs

‘Mackerel, entrails removed, as purehased 4007

Edible portion
Mutet. whole... a Resse
Muskellunge, § Edible portion

‘whole. {As purchased:

eeteutesreressaisgss

|

Carbod
Fuel value
per pound,

Anh,

' \
| Pex eta Per ct: Per et. Per et. Calories.
Hen 4 i

0

|

118

1,8

17

33

a) 80

x 99

21, id

5| 10.6

8 1.0
co) 2] t
82.5 (16.8) 63
7.7 | 186; °5
72.4) 16.9 5
82.0 | 16.9 2
40) 101| i
69.8 | 176) 79
73.4/ 19.0 10.3
7.6) 183 9.4
BOO UB BL
B04) 19 BL
2) 6 78
gaa! iz8  “l4
85.9 147 7
a2) 1916
27.2 5.2 2
azo| 61 [3
32. 5.6 8
6.3 3B
woo 1
Be 4
16.8 3
T i
8 12
8. 2

SRes:

gatesos

Satvessaaeee2


7

number and diversity of the publications in which they are scattered.
The figures in the table are estimates based on the data conveniently
at hand, and suffice to show the range of variation and the average
composition.

Number of analyses of specimens of American foods included in the compilation from
which the figures in the table of composition of foods were obtained.

Froth | Preseeved |

Food materials. specimens. specimens, Teta
ANIMAL FOODS.
j au
88
u
79
132
41
10
a
24
i 39
Cheeso - 87
Gonulensed mille. 7
UPS
Miscellaneous
‘Total animal food materials .
YEGRTABLE FOODS.
i
Cereals, sugar, ete.
Barley meal
Buckwheat ti

Corn meal, o
Oat meal. ote
Rive. :
Ryo fiour and meai
Wheat tone. .

we Wheat preparations.
Bread. crackers, cake, etc. -
Sugars, starches, ete.

‘Total cereals, sugar, ete
Fagetables.

Beets, turnips, and other roots.
Beans and peas.

Potatoes.
Sweet potatoes
Other vegetabl

‘Total vegetablon

Fruits, unis, ete .
Fruits incompletely

‘Total fruits, nuts, ete.

Total vegetable food materials
‘otal food materials,

It thus appears that not far from 2,600 analyses of American food
products, exclusive of butter and milk, are now available. These givea
tolerably fair idea of the range of variation and the average composi-
tion of the more important food materials used for the food of man in
the United States. More analyses are of course desirable, but they
will naturally accumulate in connection with food investigations and
dietary studies now being carried on. It is perhaps hardly worth while
at present to make more analyses of the more common materials—as
meat, flour, and the like—except in so far as they will have use in


6

ernment officers charged with the responsibility of making analyses in
the interests of the public. The methods followed in different countries
agree so closely that for the last twenty years it has been possible to
accept analyses by chemists in different parts of the world and compare
them one with another without hesitation. The first analyses made by
modern methods in the United States were a series of analyses of Indian
corn in 1869, epting the investigations of Professor Storer, at the
Bussey Institute, little work in this line was done until the establish-
ment of the experiment stations. Since that time a large number of
analyses have been made. Jenkins and Winton’s “Compilation of
Analyses of American Feeding Stuffs” includes analyses of grain and
vegetables and is complete up to 1891. A very large number of analyses
of food fishes, oysters, ete., have been published. Many analyses of
meat, flour, ete., have been made in connection with dietary studies.
Tn the present compilation the results of all these have been included,
as well as the analyses of some 500 specimens of food made at the
instance of the World’s Columbian Commission and not yet published
in detail.

Up to the presenti time no standard work has existed in English
giving the results of American analyses of American materials used
as the food of man. Kénig’s classic compilation? ineludes many of
them, but they do not form a chapter by: themselves. They are in-
cluded in the average of results from many other sources, but are not
readily available for American work.

CONTENTS OF THE TARLIE OF ANALYSES.

The following tabular statement shows the number of specimens of
each of the several classes of foods ineluded in this compilation. ‘The
vegetable food materials include all those used for the food of man, of
which analyses are given in Jenkins and Winton’s compilation, and all
the others that we have been able to find since that compilation was
made. The “preserved” specimens were salted, pickled, canned, and
other preserved meats, fish, milk, vegetables, and the like. The analy-
ses of meats include analyses of whole sides, which were divided into
“cuts,” cach “eut” being aualyzed separately. The number of sides
thus analyzed were: Beef, 12; veal, 6; lamb, 3; mutton, 32; pork, 3;
total, 56.

In collating the material for the present compilation we have used
the results of over 1,000 unpublished analyses by ourselves and asso-
ciates.

No attempt has been made to collect here all of the published analy-
ses of milk and butter. Such a task would be difficult because of the
large number of analyses made for inspection aud otherwise, and the

‘On the proximate Composition of Several Varieties of American Maize, by W.O.
Atwater, American Journal of Science and Arts, XLVI, Nov., 1869.
*Chemie der menschlichen Nahrungs- und Genussmittel.


19

Comporition of American food products—Continued.

|

‘Food materials.

‘Number of
analyaes
Teefuse.
Fuel value
per ponnd.

Water.

|

|

ANIMAL Foop—continued.

Beef, canned—Continued.

Peret.|Pecet, Peret. Peret.|Peret.| Per et,
25) W282 9

6 3 eeecne-|
‘Tongue, ground, as purchased. § |
5
‘Tongue, whole, as purchased ... 5 |
5
‘Tripe, as purchased. 2 |
a]:
Beef, corned andl pickled. |
Brisket, comet . { Ralble portion. 4 me
A Ey 20
Corned beef: Edible portion . 9 a7
All analyses ; 43
As purchased . 9 64)
9 40 |
xtra mens .....{ 1. fo,
2 ZR
Edible portion 2 B11
Flank, corned... 3 +
As purchased .. 2 7
2 6
2 1
( Edible portion - 2 °
Moss : B 5
Aspurchased .. 2 ;
“eaible port 2) 105 | aa.
fe portion. '
Plate, corned... {FS purchased

Edible portion -

Ramp, corned...
As purchased -.

Spiced, rolled, as purchased.

SoS Sere he Ses oeeeys
Saou

toneweotewiwere weeeennr

Edible portion .
‘Tongue, pickled.
As purchased ..
‘Tripe, pickled, as purchased. .
Beef, dried, ete.
Dried and salted, Uruguay, as purchased..| 1 5.6 18,9
Dried in the aun, Mexico, as pur §¥iB--| 3 ee we
cohas Ase] 2 |: 21.6 eo
Dried, salted, aud smoked, as pur § fine) 8 ite a
chased, Avg.:| 5) OS 10.0
Veal, fresh.
Breast: Min..| 2 8.0). Le
waibte portion. Mae] 3 ao ma
ve] 2]! 80 Ko
Lean ...---- Minw} 2 55. a
As purcbased.. Sites | 2 GR is
. Avg.| 2 2 |: a
(afin ] 5 Zo mo
Haile portion.) Max..| 9 |: Bt a)
Medium fat. Se] a Me
ss puconared... Max] s|: ‘
Avg.) 5 0 38



9

Fuel value.—Fuel value represents the number of calories of heat
which one pound of a given material would yield upon combustion,
allowance being made for the nitrogenous products of metabolism of
protein compounds which are not consumed in the body.

CUTS OF MEATS.
The methods of cutting sides of beef, mutton, and veal and pork into
parts and the terms used for the “ cuts,” as these parts are commonly

called, vary in different localities The terms here used will be made
more clear by the following diagrams:'

ReoCurCwverRUs

fir CurCoen Ries
BaoCur Ries
noCuT Ries

Prare

Fra. 2.—Diagram of cuts of veal.

1 From Farmers’ Bulletin No. 34.


25

Composition of American food products—Continued.

Food materials.

ANIMAL FOOD—continued.

‘Pork—Continued. | Per et Por et, Per ot

a $5.0 16.2
Eaible portion . 3 00.7 | 18:9

‘tank eut 3 | solo! is
flank ent «.-.-- 3 | ike) '&s
| 4 pureiased .. 3 15) 58

3 17.0) 5.0

10.
la
12.

[Batts vor

© [se pure

Edible portion
f

Head echoes...
| As purchased.

torn Falible porti
‘ible portion
Doan {3 purchased.
[Fatbte portion

Medtiuin fat. {
{As purchased ..

f Ediblo portion -
J

“| Aw purchaved

{ Faible portion
Allanalyses |

BESSSSHRBRERS AR

ES
Bare Eavere binanonupcame see

Ae purebased

s

Edible portion

BBE

‘Middle cute...
| As purchased .

Bex

SE BBOBSS BSEESSRSERSBRSEL:

{ Faute portion -

Shoulder ent... 1
| As purchased ..

BESSE

ge Bess ;
ERE SEESEE RECECE DRSSeECRERaeesee

‘Tenderloin, as purchased ...-

&
Ba.

fees
Baek

Ne rooaeea ue aneueoake

Soe

3 20 a

Rack fat. as purchased s| 27 2

7) 23 a

0 a2 2

Belly fat, as pnrelased .. 7) 0 2

8. 40! a

. al

Hani fas, us purehused. - :2) 83 2
A rs 2)

3 | 2

Sow! tata purchased -...-..---++ :2 23

8 0 2

Pork am en her : | :

Edible portion . 4 i ut

1

‘Bam, fresh... ry ‘ | “f
As purchased J ‘ 10. 3
Avg| 4 10. ca

1 Refuse includes fat trimmings. 1 Refuse mostly fat and skin.


40

ULLETIN No. 28.
U.S. DEPARTMENT OF AGRICULTURE.

OFFICE OF EXPERIMENT STATIONS.

THE CHEMICAL COMPOSITION

oF

AMERICAN FOOD MATERIALS.

BY

W. O. ATWATER, Ph. D.,

AND

CHAS. D. WOODS, B. 8.

WASHINGTON:
GOVERNMENT PRINTING OFFICE.
1896.



a pra.

‘Feed materials.

ANDIAL FooD—eontinued.
Beef, fresh—Continued.
Flank—Continued.

Faible portion .
Medium fat. |
Ae pnrchased ,

| As pu

[ BAtbe purtion
‘Very fab...
| sn purchased. §

All analyses
As purchased ..

Eile portion
‘As purchased.

Faible portion

As purchased

‘Medium fat.

As purchased

Edible portion

|
of
|
pore
|
“|

Ag parehased ..
‘Fdible portion
Very fat.
As purchased .
Falible portion .
All analyses
As purchased ..
Loin, boneloss strip:
Ven

Joan as purchased
Lea. as purchas

‘Medium fat, as purchased.

Bat ap purchased.
Very fat, as purchased.

All analyses, ag purchased... th

irloin butt:

‘ery lean, as purchased ..-....-.

Lean, as purehi

Mi
‘Medium fut, as purchased..... fk

Fat, as purchased...

‘Number of

| Saalpeos

Water.

| Per et.

Mt
‘Palible portion . j
Avg.

Protein.
arbohy: |
rater,

Fat.

BokS eR Bh2BE

aees2

arregkersasss

Bi bea bewuEnbas er @nmnse

esgazezs

fgtex

Deebamnctie

e3

REzeSie

S2nee:

SENSER AS E8E

BBESEE
Bho SusoaSaonS Setee

zBS

pe

Fuel value

per pound.

Anh.

DeLcwekenecetoncc reoesnue

1.0
1



COMPOSITION OF AMERICAN FOOD PRODUCTS.

‘Food materials.

ANIMAL, FOOD.

Beef, fresh.

risket: Brible port
vam f ible portion
Medium: tat. |S purduased.

huck, including shontder
Edible portion -

Very lean...
As purchased ..

Edible portion’ -
Lean.

As purchased ..

‘Medium fat.

Edible portion .

a portion .
zl

‘As purchased -.

‘Edible portion .

Very fat....
As purchased ..

Raibleportion...

AIL aualyaes
As purchased ..

shuek ribs:
Lean

6 purchased,
‘Edible portion

_{ able portion.

Medium fat.
As purchased.
Edible ortion.
Bat ooeseeof Balle port
‘Edible portion .
All analyses:
As purchased ..
Flank:
‘Very len... {Mable portion
Min
‘Edible portion . 5
‘Lean Avg.
As purchased .. j

JR ULI OL RE OL
4 be a 4 zo
Exod hed ned be

Ean

ZE>REP EEE
fia

Fae

Number of
| “analyses.

BSe

e
BE:
a0 100 eneo nt 88 wm O2 Fo wee? BOO VES ESOS

Bacto ers oe we MeO CeOSONINENE He

WONRRNVHH SADeAaHeeemenen BELEN,

sesnesassaseaserezesaee!

drates,”

|

9
27
8
a 3
45 ‘
58 ‘9
20 ui
78 iL
15 7
78 9
6.0 is
95 19;
1.2 Xo!
123 “8
TT 1
124 la
toe ‘8
Wa fa
a1 ro
18:3 19
ws | ‘6
rat 8
19 av
20.4 18 |
319 9!
28.0 a
W1 6
28.3 a
22.7 a
Ex 8
ay 10
126 0
Be 's
28.3 18
2.9 3)
14.8 Lo
18 i)
20-1 8)
30.3 ui
4 9
WT a
28.8 9
211 3
32:0 4
27.2 6
48 a
32.0 vo
20 )
8.3 18
27.2 ‘y
20.8 8
8.3
8.2 |:
wa!
33.7 |
aol!
a
BEF:
12.7 |!

Fuel value
per ponnd,

|

Calories,



Page.

Gingerbread. (See Cake.)

Gizzard, chicken. 29
29
2
29
2»
al
ry
40
38
30
32 |
Re

Hake .. - 30

Halibut ..... 30

smoked cry |
Ham, (See Pork) :
era0Ked eee
Haricots. (See Beans.)
Heurt, beef. eR
i 29

29
4
cs
2»
2
30
32

Hones, strained 2 n

Horso-radish, pickled, (See Pickles.)

Isinglass -.. wees at

Tohnnyeake.

(See Corn bread.)
Tumblea a
Kidney, beet .

hind quarter 2
leg, ind - 2
loin, without kidney and tallow... 22
neck seseees 2
shoulder peste Be
side, without kidney and tallow 22

Moat stow.

(Ser Soup)

Molasees
Mullet -
Muskellunge.
Muskmellon .
Mussels...
Mutton, canned.

corned
tongue .
fresh -
chuck ...
flank .

fore quarter
heart

lind quarter, without tally

and kidnoy-.

kidney

ft
leg, hind,
liver
Voi

without kidney end tl:

side, including tallow .
not including tallow.

Oats, rolled
Okra. «
‘aud tomatoes, eanned
canned .
Oloomargarine .
Onions-.....

Parenips -
‘Pouches, canued...
Peanuts.
Pears
Peas, cowpeas...

dried.

green

canned.
sugar, green ..
Perch, pike
white
yellow



‘Food materiale.

[Haber ot
analyses.

ANIMAL FOOD—continued.
Fish—Continued.
‘Shevpshead, entrails removed. as
bewpel par-

chased...
‘Skate, lobe of { Edible portion.
body. ‘As purchased.

‘Min
athe portion {8

‘Smelt, vote] Min
ae uct {HE

Spanish mack-
"rel, wholes

Sturgeon, ante-§
rior sections.

‘Edible portion 4 Max!)
Trout, brook, At!
whole.

Min
Aspuceiacod.§

Tomeod, whole.) a5 purchasod..
Turbot, whole «| ee ee
Wealetinh, whale § Fable portion
Whitetish whole f alle nortign

Fish, preserved and canned.

{Batt portion
Cod, salt..-.....

[as purchased. ;
A

God, boneless, salt.us purchased -

Hud do © kc (edible portion
smoked. As purchased.

‘Haddock, smoked, canned, couked, as pur: |
chased :...

Bre
aible portion. i
Halibut, vanes #

As poreliased.. }
amoked, (Baible portion.

entrails removed. { As purchased ..
Tamproy, cannes. sable portion

si. iAs purchased
Mackerel, salt, en: § Edible portion.
trails remoyed. 2 As purchased »

‘Edible portic {ite
ats we He
dressed.

Min
las purchased . $Me
AY!
Mackerel, salt, canned, as purchased.
Mackerel, sal, ¢ Edible portion
canued in oil. As parchaved
‘Minogy, pickled, ¢ Edible

canned. Asp
Pilchard in tomatoes,
purchased ..

Edible portion . f
Salmon, canned {

Mi
Asparunasea .§

Edible portion
‘As parehased.

' Refuse, oil.

Sardines, canned §

Me oes coco eo ee ROHR OR

Saberese

He pewoaar

a ie nate te oR ee to tee eee

1.
82,2 |

1 40.2 |

8.2
80.2.

nae
Pama ra Greatest Ger sat sere

bee:

sat 5!

ol
OSoMOwE Hane

Egsszen5S

RARE

gesee
Ess

ot

wy
TM
ie

Per ct. Per et. Per ot.| Per ct,

&,

Some rele

*
2

23.7

BBE

=

ida
rat

i
xt

S = we
Thos ecomaseznosacen® Mebhhwnee

FS

ras

Se:

3
5
2

Subee:

ra

vofuse, liquids.

| Fuel value
jer pound.

1
Ber et. Calories,
5 2

SRSeeenESEREEE yo

x
1
rt

i

Peeeee

Zoot Se

a


31

Composition of American food products—Continned.

Food msterials.

ANIMAL eoop—continued,

Figh—Coutinued.

j Edible portion .
Pore, white, |
whole. |
| As purehaned ..

Perel, pike wall: § Edible portion
eyed pike), As purchased.
Porch, yellaw, § BAible portion .

whole. As purebased
Porch, yellow. dressed, ax purcha

| Kaible portion
Pickerel pike), |
whole,
| As prrchasedl

Avg.
Pickorel (pike), entrails removed, as pur-
chased...

Pike, gray, ( Edible port
wwboie, OTF f As puch

Pollock, dressed { Kiliile portion «

Edible portion .

Pompano, whole
LAs purehased ..

{Bdible portion .
Porgy. whole ... {
(As purebased

speryen [PDE vertion

trails removed. i § M
[As pnrotased .. § ate:
Ue
re
( Edible portion j Max.
Red snapper, | Avy.

‘thoi,
| Aspwnensed.{

Red snapper, entrails aud
‘as purchased

[FAtble portion Sn
Salmon, wholo -- i a

As purchaved..

Salmon, entrails removed. as pur-
chased.

Saluion, Califor-

Edible portion .
nia, sections.

As purchased...

[ Baible portion
Shad, whole,

1 As parehased

Shad roe, a» purchased -.

Sheopshoad, Faible portion
whole,

As purchased...

|

ax

ve

Min

‘Number of
analyses.

a | | gg
2; z
\32 32
.  fB) 2 st
ge as | = ze
eS |< | se

1
3

18
6
3
S
0.
8
R2
8.
x
3
9.
9.
8.
2.

SE
pes



8

connection with such studies. There are, however, some classes of
materials—as canned foods and fish—of which further analyses might
be made with advantage simply to learn more of their nutritive value.

EXPLANATIONS OF TERMS.
COMPOSITION OF FOOD MATERIALS.

Ordinary food materials, such as meat, tish, eggs, potatoes, wheat,
ete., consist of—

Refuse —As the bones of meat and fish, shells of shellfish, skin of
potatoes, bran of wheat, etc.

Edible portion—As the flesh of meat and fish, the white and yolk of
eggs, wheat flour, ete. The edible portion consists of water and autri-
tive ingredients or nutrients,

The principal kinds of nutritive ingredients are protein, fats, carbo-
hydrates, and ash or mineral matters.

The water and refuse of various foods and the salt of salted meat and
fish are called nonnutrients. In comparing the values of different food
materials for nourishment they are left out of account.

Protein.—Protein is commonly obtained by mattiplying the total
nitrogen by 6.25.' [t inelades three principal classes of substances:

(L) Proteids, including (a) albuminoids: e. g.. albumen of eggs;
inyosin, the basis of muscle (lean meat); the albuminoids which make
up the gluten of wheat, etc., and (b) gelatinoids, constituents of con-
nective tissue which yield gelatin and allied substances. e. g.. collagen
of tendon, ossein of bone.

(2) “Nitrogenous extractives” or meat basis of flesh, i. e., of meats
and fish. These include creatin and allied compounds, and are the
chief ingredients of beef tea and most. meat extracts.

(3) Amids.° This term is frequently applied to the nitrogenous non-
albuminoid compounds of vegetable foods and feeding stuffs, among
which are amido-acids, snch as aspartic acid and asparagin. Some of
them are more or less allied in chemical constitution to the nitroge-
nous extractives of muscle.

Fats.—Under fats is inelnded the total ether extract. Familiar
examples of fat are fat of meat, fat of milk, oi] of corn. wheat. ete.
The ingredients of the “ether extract” of animal and vegetable foods
and feeding stuffs, which it is customary to group together roughly as
fats, include with the true fats various other substances, as lecithine
and chlorophylls.

Carbohydrates.—Carbohydrates are usually determined by difference,
and include sugars, starches, cellulose, gums, woody fiber, ete.

Ash or mineral matters include potassium, sodium, calcium, and
magnesium chlorids, sulphates, and superphosphates.

‘In the flesh of meats and fish, which contain practically no carbohydrates, the
figures given in the table for protein were obtained by difference, that is, by adding
the percentages of water, fut, and ash, and subtracting from 100.


awe

somedioa| -$288832 BS S8832
wages tong | 3 = =

aArecqQanaxacs2cg

di.

inne

i ‘2S
ag ag 28

et
ag

amy oe eg eonmaS

dy i 82 déaesy

aq thetnaonane

83 ddddddagczdgesdg

3 3g

22

uf American food products—Conti

-sousjwue
yo aoquINK ,

| Li gee gibei cuted pa
> | Pt gace Geeea< S2553 ai
: . PEM ieee See i bi: : Serene
& iy fy 2 gig F GbE ¢ fo fy so ed ge Gg Ey: ¢é
s| , 23 fio: Pik: 222 2 GPG GEL iG 9G
g' 4 :¢4 gig 2 3822 £6232 5 2232 bs BP 2 Gy dig E z &
B 5 a8 iB2h ¢ EFEDEL Be. § PELE SESE f EEPIE? 2 =F 38
© 4 '¢] i428) 23282 212 5 225253: 2 :iek? 2b PER
Piqiqgqi 2H bse 4 BEM Bape ka kak
i wedi fof) £23 PU TS ats | 7
PP ERE a rr ee gg # A og
eo gig 2 ip 2 ¢ 2 i: 5 FE fey . 4 : 8
aire a be 2 PP gb ps £4 & &

ee a 3 a 45 8 3 am 8



39

Composition of American food products—Continued.

*|

3, ag
eee eg | a log zs Fz
Food materials. eel 22/231, )48) 2) 32
E} 2/2. 2)! 4 | 2:
we! 3 | ef) # |S") 4 | we
vrowrapus roop—continmed. | |
Veyetabies—Continned. Per eta P tps '
Per ete Pev ot. Ber che
Sanorkraut, as pnrelased .. 1 ie
Spinach. as purchased 1 ‘| att |
i i 7)
7 !
Squash ... 7 |
(As purchased 7
‘Youato catsup, ax purchase 1
2u
oman spore fee) BE
gins) |
§ Fable portion... rm
Turnips ...-..-+ us i
t As purchase ib
‘Yous. ato purchased. 1
Fegetablee, canned. >
Artichokes, as purchased ........ ° 2
a) 2
Asparagus, as purehased .......-. ge UE gt
5 <
Boans aud pork, baked, as pur- et, eh. Bd
obased. 6.9) R197
"6 20
Boaus, string, ae parehiased £9/ CF) way
Danae, Fae ape tan $A mao 2
‘verts,""as purohave We tH me
Beans, French string,  arieot § Min a ye
Hageolots,” as purchased. BY Bey oct | Bd
Bogne, French string, *-her
‘as purchased. % o2
Beans, Linta, as purchased... 5 oa
Beans, sbelled. ax purebased . 7 iy
Brussels sprouts, as purehased i 4
Corn, greon, as purchased. . H Fa H
1 oa
Corn and tomatoes, a8 purchased 2) g rH
Ave. x ¥
aul 5 4 $
Macodoine,! ne pucobased ...- o.-) Max") 8 iH Rr
Mins) 4! 15 a3
‘Okra, as purchased ..... Mac 4: 3 Be
ve. : :
Min. | 3 o 18 |
Okra and tomatoes, aspurcbasod..9 Max::| 3 2 87
Avg. Bs
Pan, green (Rieu sativum), as Shin | 87 wa] eelocal ke
‘purchased. (avg an $5.8 6 2 25
in. 20 Ta] so
Botatocs, aweet, ax punchaned.....) Max../ 2 | oS] BR) by ges
o : 3. | AL
rl a e215) lb) att
Pumpkin, as purchased. an gee! EB) cg] BS
faa a6) [2 1) Be
Squash. as purchased... 5 Bel “ge uzl we
u mis) fo) 7 ass
Succotash, as purchased ae gee] gal uz) we)
iran io) 3! fe al
‘Yomatoos, as parebased . mpoccl ape! ae] ca] ga)

1A mixture of young vegetables.


40

Composition of American food products—Continned.

S3 2 i
i ge) g |e | # 3
Food materials, 22,2 8/4 3 | 2B
B2)e |e): 3 |58] 2) FF:
ee) 2 Fle) a fe 4 | ae
VEGETABLE FOOD—continued.
Fruit, berries, ete., fresh. Per et.| Per et.| Per et.| Per et.| Per ct.| Per ct.|Caiories
Min} 10 : ee 3
Béiblo portion .) Max..| 10 6] ax
wee Avg.-| lo 4 Bit
A 10 iB 255
Edible portio ui 5| 3H
~~) As purchased oe 6 256
8 9 33¢
Eaible portion . 3 mL 64
Bananas, yellow a 10 ARC
As porchased. 3 6 200
Blackberries, as purchased ~. 1 6 25
edible portion. 1 ‘8 265
Citron melons, dried, as purchased. 2 9 | 1,480
: 2 tf
Cranberries, as purchased... 2 89.4 2 | 250
2 88.5 ae 225
Fige, fresh 9 pare. 4 ter ‘6 880
ible portion . 3
Grapos .. {AS punthased 4 59.1 3 820
Min!} 2 884 5 180
‘Edible portion .2 Max..) 2 ey 3
‘Lemons. . . Avg.) 2 3 13
As purchased ar) 5 “4
Lomons, whole fruit, as purchased 2B 0 5
Lemon juice, a purehaee i 5 ‘
e :
Muskmelons.... { tl goco| £28 $
1 SF 6
1 6.6 Tit 6
13 88. #6) 20
13 64.5 a4 160
Ly. 83.9 |. | 5 310
rT 62.9 6] 4] 885
Pineapples, edible portion... yo 80.3 27/138) 200
Plums Kdible portion. | 8 78.4 220.1 5 B90
ests, fdibie porto pa |e) Be aes) 18] Sto
Eilible portion. ¥ Jasis)
Prunes, fresh... ? AS purchased. yy 75.6 Wa} 15 | 885
Raspberries, as purchased ....- joa BS 7186; f6| B55
ia r7 aa 14 120
Edible portion - . 4.0 97 Bo 235
Strawberries .. § ae, 209 ea) 8) ie
‘Ag parchasea 81 St) og) tbs
le portion 65) |
Watermelons ... {eo eased 1 as ct)
Whortleberries, as purchased.....s.s.++ 185) 4) 800
Pruit, dried.
. Min 8.6
Apples. dried. as purchased ....... 9 Ma 62.8
Avg. 57.8
Apricots, dried, us purchased ......-Avg4 563.8
Carranta, Zante, dried, as purchas- ffhas fog
: Edible porti Ae we
‘ (Edible portion . 04
Dates, dried ....? ‘'s purchased i sto |
Figs, dried, as purchased .. BL. 570.0 |
Grapes, ground, dried, as purclased.;- 7 38 a 1
portion -.-Avg®||, 4 %
Prunes. dried ... $5 purchased ».- Aves 20 58.6 |
Mi 23 71.3 |
Raising, as purchased -. 26 i. 78.1
Avg. . BB AT 74.7
‘Fraite contain a cortain proportion of inedible materiala. ax xkin, seeds, ete., which aro properly

classed a3 refuse. In some truits, as oranges and prunes, the amount rejected in eating is practivally
‘tho gamo as the refuse. In others, as apples and pears, wore or less edible material is ordinarily
rejected! with the skin, seeds. and other inedible materials. Tho odible material whieh is thus thrown
away and would he properly classed with the waste is here classed with the refuse. The of
fruits here given represent, us nearly 26 can be ascertained. the quantities ordinarily rejec

2Fat not determined.

3 Fat and ash not determined, but estimated from one incomplete unalysis not here included.

“Average unkaown numbor of analyses.

*Fat not determined.



28

Composition of American food products—Continned,

Food materials.

ANDIAL YoOOD—continued.
‘Sawsage—Continued.

Bolo, dried and
naked Swediah

Bologna, cervelat, imported, as purch
‘Edible portion

Frankfortjas purchased
Holatein . Kaible portion

Pork, as purchasod..

Pork sansago mont, as purchased .

lee

Summer

| ax purchased ..
Tongue, as purchased ..

‘As purchased -

{Pate portion

[Pale portion

Edible portion.

8 purehased ..

Sausage, canned.

Boef, aa purchased. -
Bologna (Italian), as

fort, as purchased.
‘Oxford, as parchased ..
{btibie portion

Pork.....-..+

purchase.

¢ purchased -

Soups.

Asparagns, cream of, as purcbased,
Bonillon, as purchased ...
Colors, cream of, as purchased ..
Chicken, ax purchased.

Chicken gumbo, us purchased ..... ;

Consommé, aa purchased

Corn, cream of, ag pu

‘Talionne, aa purchased...
Meat stew. us purchased -... of

‘Mock turtle ...

Oxtail...

-{

‘Poa, ax purchased ...

Pea, cream of green, as purchased.

‘Tomato, as purchased -.

rehased -.

1 Refuse, skin or case.

e1gton

mes wes cots eonenare!

ce to cone one one to er oo mem EON Hy,

6
T
6
6

Beppe seyeser yy,

becoucchecouomenehe it

moreso
yoneee

5 1 |
4 1
0 vy
1 be
9 L

36 Ww

a0 %

46 1

a8 1

25 th

25 cx

27. “

a5

5.0

4 5

a

buwkisnotacvturhewinn -B Stee CSN Ooo

Refuse, liquid.

Se | | ! pe

gRog je) 4 | 3
gize|}:/|2 : -/¢4

Pele | 2/3 |e 2|s

ee ele l|ejle. <a | ee
Per et.|Per ot Per et catories
rupee r. f
1 iF
i

1

i

$ i

8

6

t

1

tl

1 2 29.

Fy 7) 8

a tl] as

9 a

tt: |

2



4

extended series of investigations of American food products was made
in the years 1878-1881 by Professor Atwater under the auspices of the
United States Fish Commission. This included a large nunber of
analyses of food fishes and invertebrates. In connection with this
work, analyses of meats and other food materials were made under the
auspices of the Smithsonian Institution. The first accurate investiga-
tions of the chemical and economical statisties of food consumption in
the United States were undertaken in the year 1886 by Carroll D.
Wright, chief of the Massachusetts Bureau of Labor and Statistics, now
United States Commissioner of Labor, in cooperation with Professor
Atwater. Many analyses have also been made as part of the chemical
work of the Storrs Agricultural Experiment Station in Connecticut,
which has cooperated with the United States Departinent of Labor in
dictary studies. he result of all this work was embodied in a table
published in Bulletin 21 of this Office and reprinted in the Yearbook of
this Department for 1894.

A large number of specimens of food have since been analyzed, in
connection with studies of dietaries and otherwise, in New England,
New York, New Jersey, Pennsylvania, Indiana. Missoni, ‘Teunessee,
Alabama, and Hlinois (Chicago). The Division of Chemistry of th
Department has analyzed a considerable number and others have
accumulated in various ways. The most extended investigation in this
line was performed at the instance of the World’s Columbian Commis.
sion under the direction of Professor Atwater. Some five hundred
specimens of food products collected at the World's Fair were analyzed
at Chicago or at Middletown, Conn. The details still await publica.
tion, but the final results have been included with others in the present
compilation.

In the present publication it is the intention to give the maximum
minimum, and average of all the analyses which have been made o
American food products up to date, excepting butter and other dairy
products. The ground has been thoroughly gone over and upward o
2,600 analyses haye been compiled. As a necessary basis for this tabli
the individual analyses have been collated in detail and will be avail
able for publication hereafter, The number of analyses of butter auc
other dairy products is so great, and the literature of the subject is s:
large, that a compilation of the results may be appropriately taken uj
in a special publication.

In the present form the standard table of food analyses is more com
plete and satisfactory than any similar table which has preceded it, an
I respectfully recommend its publication as Bulletin No. 28 of thi
Office.

A. ©. TRUE,
Direetor,
Hon. J. STERLING Morton,
Seeretary of Agriculture.


Pickerel..
Viekles, cucumber ..

horse-radish.
Pie, apple...

Pilehard. canned...
Pilot bread. (See Crackers.)
Pineapple

eanned
Plover, canned .

Plums.
Pollock
Pompano
Porgs

Pork an bean, baked, ennned. (Sre Beans.

Welly fat
Kc ribs and shoulier
dank cut ..
haw fat .

organs and sides ...
salted and pickled...

37 | Pudding, tapioca.
Pompkins ..........

Raspberries
Red grouper .
40 snapper...
Rex wheat

Rota-bagas ..
Ryo meal or flour.

Sauerkraut.
25 | Samaage

boef, canned ..
Bologna

canned.
Corvelat, (Ser Sausage. bolgna.)

pork.

canned...
usage meat.

Shrimps, canned
Sirup, maple...
Skate.

chicken ......
gumbo,



15

Composition of American food products—Continned.

-panod aot
onqes yong,

eNom gnancneen
ee ee aa

ro
-Sqoqueg

4
| Per et Per et. Calories,

Beerrey seoqsencer
Eedaege tdcgidnesz
TT Rhetteg Gytgnsesen aenen 66
pexseds egccisdessx Addddeaddesgsdddedererdasag Si dantddddddesdssissasssidse

2

Yacnaan eqoeotnete NpOcerconnmie tACOnTERZTHAwD

2 Seigssdseg ugSeRussdssessedseceseg

Woe e 7 RR RSRRSSS OES“ E ESS

oa iene
Bae 4
EE 2: £2876 3 8 3 £378)! 3 42443223 2%
4 /24,4 2 HEE 2 EF 2 Za 22 #2 E2342 2&8 3
2 |FSah 2 PAE BE & ¢ 2 2.32 2 EE 8 ef 3
g |\'6:2 2 323 2 2 2 2 i gi2 2382 25 2 2 2 82 2
7 [ibe 4 eee a 4 BS 42%848 4984 8 4 2 4 8 4 & 4
EPSE 7. A Bt a sete «at et Bt Bs
1k sg “ —— 3 Yr ED : - -
> vs yet am : z f
* dsb bo ogf bo | 24, bie; Z
2° 2 3 g 4 2 § 72 2 Ff & 5 i
i a 2 3 24, 4 &: -s g i
gE = = 5 # % Sek 2 g. zg
| £ = 2 2 7 2 2 £2 3 224 2 a i

|


Food uiateriuls.

ANIMAL. Fou continued.
Berf, fresh—Continued.
Shoulder elod—Continned.

Fateoc.

| Edible portion
As purchased

| Edible portion
All analyses j

(As purchased
chuck (see Chuck).

Ealible porting.
AAs purchased

Fore quarter:
(Edie portion

Very Heats ga'pecebutsed-

| Edible portion
Lean... |
eer

| Baibte portion

Medliutn fat

{Ag purvbasea

§ Edible portion .
“VAs purchased.>

{ Edible portion |
~ [As purebiased |

| Edible portion
All analyses

As purchased
Hind quarter

¢ Eitible portion

Nery beak] ag purchased.

Edible portion .

Lean...

| As purebased .

jus

ible portion

(As puretased
t

corre) A purehiase

| Palible portion

| as purchased .

Side. Colorado. [
not imehtinse
tallow.

Ns pn

13145—Ni

§ Edible portion ..

Ealible portion .
i]
awed.

0, 28 ——

beep YEE

Sie
Man
oa

iw!

fs

tee

i

AYE.

' As purchased i a

Avi

Min.
Max!)

Avg.

2

sin
Sh,

Min.
Sstuc
Ave!

17

tion oF Imerivan food pradicts—Continued.

abso
130
L220



cS,
Lon
oC
~

LETTER OF TRANSMITTAL.

U. 8S. DEPARTMENT OF AGRICULTURE,
OFFICE OF EXPERIMENT STATIONS,
Washington, D, C., January 27, 1896.

Srr: I have the honor to transmit herewith a tabular swumary of
analyses made in the United States of materials used for the food of
man, prepared by W. O, Atwater, Ph. D., and Chas. D. Woods, B. 8.,
under instructions from this Office.

Interest in problems relating to the food and nutrition of man is
already widespread and sincere. Investigations are now being made
on this subject under the auspices of the United States Department of
Agriculture, the State of Connecticut, and several experiment stations.
Agricultural colleges and other institutions of learning, as well as
benevolent organizations and private individuals, are also taking up
the work.

The time is not fav distant when it will be generally recoguized that
man should pay at least as much attention to problems relating to his
own food as to the study of the food of domestic animals, In connec-
tion with studies of the food of man in this country a standard table
of analyses of American food products is very much needed. An
instance of its value may not be inappropriate. Much work is at
present being done to learn the dietary conditions of people in various
circumstances in different regions of the country. Often it is possible
to gather the needed statistics of food consumed, but for lack of labora-
tory conveniences it is not possible to analyze each article of food even
if adequate samples for analysis could be secured. The nutritive value
of dietaries might, however, in such cases be estimated with sufficient
accuracy for most purposes from such a table as is contained in this
bulletin.

For many years one of the chief authorities on this subject has been
Kiénig’s “Chemie der menschlichen Nahrungs- und Genussmittel.”
This includes many analyses of American food products, but they
are not grouped by themselves nor are they readily available for
distinctively American work.

Several American compilations have been made which cover the
ground in part. Bulletin No. 11 of this Office, which contains Jenkins
and Winton’s “Compilation of Analyses of American Feeding Stuffs,”
includes many analyses of corn, flour, and similar products. The tirst

3



38
Composition of American food products—Continued.

*punod sod
auyea jong

seep
-£qoqaey

“sos yuuw
Jo zoquuny

‘Food materials.

VRORTABLE Foop—continued.

Per et Pes et, Per et. Beret. Por et. Per et. Calori

Vructables—Continned.

Seesasessezes

diese.
27855

a

y ae denicisiciciad

ts

Wet OS Qe r ma nngn 4a gn TEN ee eet onn ana ANe TT CeSTONNATS

+Bebessai.

eesdgerss

geSseeses*assaress,

degesgs-dies Tt

LeER TAN gwar a Naesanegn see tage sane
a

TESTS

FSA gus tsweiddsdeidtaicsad

Replat fide tenets tect pees marche pee Se aT eee Pete

SeSesrsssesssgadsssssda, S8agz888

eqiikg¢
iyi:
Baib Eb:
£ 22:3 2 8:
2 62:2 2 ay
& faze 8 42
gig gf
igh i
Bie ¢ &

8 8

ag purchased

Kol ral

Greens. ay purchased

isis Lae we

Bd Bead! ‘i H
gdigcigeec i % Egg
ERE cbs? 3 nH
oe ee z Bee
ei cg gi SESE 3 2 SEEEE
22:2 2:222 23 yg ZaaSe
Aig R438 28242 3 bate
Spt tg li lig 2 tte
a0~9 : 2 & 9323
gi 6 ¢@ mE E
Big fog Eg gtk
288 28 5 £2
ae if a 5 = 22ge
sé  € g § Ete
is 32 é & & Saks

yay
iil
ag fd
gi:
zat
|
bid
ag &@

Edible portion -

As purchased ..

Potatoms enet.{

i
i
E
<4

Edible portion .

4
4

Pumpkine

Edible portion
An purchased

Radishes

ay
ul
268
gE
ki
4
2
i
E

Raible portion,
As purchased -

Ratedaga.f

‘Refuse, eta,


‘Food materials.

ANIMAL YOOD—continued.
Pork. ham and showlder—Continued.
Flam. amoked:
Min
Edible portion . { u

ta oenf ‘
‘As parchased ..
mort
Mir
aible portion ;
‘Medium fat.
As purchased - {i
Mi
( Edible portion
Pat... } 4
[awpurctanat..{
Rdible portion . Sine:
All analyses 5 ang
las purchased .. fie:
Avg.
Ham, amoked, boiled, nobone, as purchased -
Ham, boneless, ras, without case, Pie
as purcli Ae

Ham, Innchegn, bonclons, without § 3155

case, covked, as purchased,

Ham. deviled, us purchased.

Edible portion -
Shoulder, fresh . |
{ As purchased ..
Shgulder, smoked:
{ Edible portion .
Meltinm fat. {
(As purchased...

NA a RR RR ase oe
beige ee ie ce PEE PRE
5, ‘4 5

( As purchased ..
Edible portion .
All analyses |
As purchased .. 3 Max
Avg:

Shoulder, dried aud smoked, Swedish im-
Ported, lean, a2 purchased

Pork, salted and pickled.
Min ..|
Edible portion - { Max”!
Avg.
Min ||

‘an parenan J

Dry sate wnt
Avg:

26

Composition of American food products—Continned.

He as
By | 1, 2
25! 3 | (2 Gk

Per et. Per of. Pert. Per et per ete Pre
We 10

erp te aed

te

2. Ss :
Dine Rhohaomsbunacoe ae aesa need

18

he.

RNBWOEN Ee TRMOTE RHR NRERE



CONTENTS.

Introduction. cease
Brief history of fool analysis .
Contents of the table of analyses .

Explanations of terms .
Composition of toud materials
Cuts of meats...........

‘Table of composition of American food products

ILLUSTRATIONS.

Fic. 1, Diagram of cuts of beef.
2, Diagram of cuts of veal .
3. Diagram of cuts of pork .. 10
4. Diagram of ents of umtton



Composition of Amerioam food predects—Continucs

spanod zac
ouyea pang

SQN HOHNER TARO CHA AOD

® American.

ay | eanee sauyee  tineescgose
7 pose Giugactdedgisdavddaddedd  Aieidesicid
— - x —
Rares qaqaaqaceqana jaanags
~sowap | rises SSNs “Sad ielabeiaatateiat
-smjoqzen e388
Wrens wansesgnenqeetenaaangcsucesezty
wel 8g geauedsadandue daqeseasastgesss
comaa | ve qeananmqnetanesaennessQuennme angaamnangssanae
mma! seat gadnseedadsdanagasag sag ssanses sdpddddeness
4 z Sequemnsenesne tse
vanes ddgigadanedadgsass
-oango,
“situ 2
Joaquin

Food materials.

ANIMAL FooD—coutinued.
Dairy products, e,—Continned.

Min
‘Max.
AY

AME:

\

Condensed milk

‘American pale
‘American red.

Oleo ..

Imitation old English -

Limburger
Imitation full eream,

Partly skimmed?

Nontehatel...
Tineapple..
Roquefort -..
Whole milk? ..
‘Slcim-mille

Swiss .--

Miscellancows.

Golatine.

‘Mince-meat, commercial. .

Isinglasa, sturgeon
Spinal column stur

Animal and other fats,

except butter:

‘Tallow, refined.
Lard, refined.
Cottolene

Oleomargarine

VEGETABLE FOOD.

meals, ete.

Wheat jlours,

California fine Hour...

Entire wheat tlour -

Graham flour, California...

' Protein by differeuce.

Low grado flour...
Roller process ilour


Blackberries .
canned.

Blackfish ..

Blueberries, canued,

Bluefish...----- :

Bread. crackers, and pastry.
brown

eolf-raising
Buffalo fish .......
Buns, ciunamon ..

Buttermilk.
Butter-tish .
Cabbage
Cake, baker's.
coffee.
cup
drop...
frosted
fruit -
gingerbread

marble.

(See Tomato.)
Canliflower, head...
Caviare. (See Sturgeon.)

Boudon
Brio...
Cheddar. -
Cheshire ..

Duteh.. :
imitation full-cream. oleo.
imitation old English .
Limburger .
Nenfebatel.
partly skimmed.

Cocee ......-
Conoanat. prepared
bonelena aalt
alt
Condensed milk
Cookies, molaases ..
sugar -
Corn and tomatoes, carmed...
Dread. (See Bread.)
hominy. 35
green (sweet)

Cottolene 34

Cowpens. (See Peas.)

Crab apples. (Ser Apples.)

Crabe .. cerns - 2

canned ..... 33

Crackers, Boston 36
38
36
36
38
38
a7
37
40

Crayfish -....... 38

Crushed wheat... 35

Cream ...... - 34

Cucumber pickles. (See Pickles.

Cucumbers + 38

Currante, Zante. dried ..
Cusk....
Dairy products,
Dates, dried.
Doughnuts...

Eggs...



29

Composition of Amerivan food products—Continued.

Sa 5 |
‘i gels |. | 4 A
Food materials. 44| 2 g g ; a3 :
a: 3 s 2 | st] =
(47, 8 Fe | a | eS <
nn ——| 1
Asinlat, Fo0D~—continued. |
Soups—Continuetl.

Per ct.|Per ot. Per et. Per ct.

‘Turtle, green, as parchas 6. 3.9

3

Vexetible, as purchused.
Poultry and game, fresh,
(Edible portion . j

Chicken ...
Ax purchased...
In romto
Min
{ Edible portion - 5
Fowl. ; xt
(As purchasna ..

{ Edible portion .
i

(Edible portion .

Turkey ..

}
|_As purchased

i
|e fH
fx

Chicken, gizzard. as purchased «
hieken, heurt, aa purchased
Chicken, liver,as purchased
Goose, gizzard, as parehnsed.
wart, a3 Purchased...
gizzard, as purchawed.
‘Tarkey, heart, as purchased
‘Turkey, liver, as purchased.

Poultry and gume.canned.

Chickon. as purchased
Plover. as purchased.
nail, as purchased
‘Turkey, as purchased.

Fish.

( Ralble portion -

4
{As purchas

Alewife, whole

Haiiblo portion
Bass. black,

whole, }

| Aw purehased ..

{ Edible portion -
Bass, red, whole. | Ae purehhased

Bass. sea, whole. | A er awed

tyro.
Bass, striped. |
whole.

1
| As purchased ..

Avg..|
Bass, striped, entrails removed, as pure
chased...

{ Ediblo portion . {itss |
Blackfish, whole I Avg.

Min
ae psn.

gunete

BES

S28:

399
: aes: Be
ONDHSOk Hanae neDeererswee,

Feea3

o8S 2 SS SE2SEEaR RS
ma cSIUN DD EeawncweOUmEnwoe

16.
6.
18.
8
16.
19.
18,

hoe hecmoweoe



13

Composition of American food producte—Continued.

Food materials.

ANTIAL FOOD—coutinued,
Beef, fresh Continued.

Loin, sirloin butt—Continued. cl 7 Per et.)
1.0 | "

Very fat. as parchased.
All analyses, ns parehused.... ; uM

Loin, tenderioin:

2 16.7
Lean, as purchased. 3: 176
2 fe We
4 3
‘Moainm fat, as purchased. ... 41 16.9
Cave} 40 ts
Mins) 67 13
All analyses, as purghased....3 Max. 6 | 17.6
Avg.) 8). 15.6 |
Loin. top of sirloin: |
ti { Edible portios i. 13.3
Medium f1- 2 ay purohased 1 1
Loin,trimmings : i
{

(Min. 2 '
Raibleportion..) Max:.| 2 f
Avg 2
Doan... Ave) 2 |
As purchased. SMa) 3
WE) 2
Bion fat. RUBE po een
a]
Edible portion fa
J a 3 :
Fates Min.) 3
[ Aspurenased ..SMaxs 3
Ay a
SHecl 6.
| attopertion..} is 8): 1
wnalyees Saal
ATL analys | sian 8 |
As purchasod .. Pes 6 |
ve 6
Edible portion - jor
w Navel... {Re pecan. 1
feck:
. Edible portion. 1 al 49
Vory lean .. {29 ruesused t 1 Ee
1. 0] #0).
1 2157
0 4) als
Edible portion . ; 4) 1918
Medinm fat & ir
| As purchased. qias : 0 wd :
or 9! 11.9 |:
: g Min 5] Ia) 4B |.
[Patil portion 7 a 8) ea) aos!
x} 8 4.
AlLanalyses 5 Me 3 4) (ge
As purchased.) Max 8] Ae) aba
AN 9 10.7 |
Plate: 5 * °.
_ ¢ Min. s.o| 18! 106
je portion Mus 7) 209° UL.
on Sr me ate
ery lean... j Min ami] wil) 8
As purchased...) Max sot! 6a) 87
‘Ave LG) 181) 8.5
. _ ¢ Min 60.8] 86 16.5
Saito yortion } Max es] 18) ok
‘Min 5B 9 | 13.2
As purchased...) Mux 50.8| 14.0) 17.5
Ay; G44) 122 1K.
_ Min. 487 | 147) 25.0
aubte portion. {Max ora] ia
vg 5 6 | 30.1
‘Medtum fac. | ‘Min $23) zo
‘As purchased.) Max 2 iB
vk 5. 22 2,

|

—

| Ash.

|
Per er

vd

Debobe shen eka aebanweoe

Menor bieucmmhohe

Moos bbbabuen ene ooo

Fuel value
| per pound,

Cator
1,



16

Composition of Americun food products—Continued.

fh). lg) Ss
Food materials. 2 3) g q £3
28/3 ®& 2] € jas
a*| 2 )e 4&2 | & 1&
ANIMAL Poon—continued. i
Beef, fresh—Coutinaed. ‘
Rump—Continued. x Per ct.
Min 2.
‘Kdible portion. {tie
av
All analyses aie
As porch. Mae
Ate |
Shank, fore:
Mine) 2.) Th 23
Edible portion. j Max. 2 oe ih. 36
very Avg.) 2 ia 29
Very Ioan, Min”) 2 rts La
As parchased Sita 2 7. \ gal
Avg.) 46. 5. 18
i 5 69, 53
uae portion. 3 iB ray
5 aie 61
Lean......+- 5 36. 33.
[Aw purehased 5 52. 52:
5 45. 3.9.
5 65. 99.
[Raible portion. 3 2. 2
We:
“Medium fat. r 3 iL 61.
As purchased .. 5 43 11 85 |
Rabi ? Pa Be a3 .
Jo portion 8.0 186 26 |
Very fat... {5 pureluebd t 40.7 128 169
3 0
Edible portion. B — 23.3 6
os 5 | “90
All analyses se punehasea See; we) be
As purchased. 52g) 4
44.1 181
Shank, hind: L
TL3) 20.4) 43
if Edible portion R 6 Be 8
2.6 | 21. 3
Teean . ‘| a3! 79 7
As purchased 36.4 ° 10.7 2
B16. 9. 2
65.3 6
Edible portion - 69.5 8 4
tum t 81.8; 19 5
‘Medium tat. Sai eg ns
Aw purchased . B24) 96 TI
‘ ana! a 58
Edible portion . hd; 189 RB
Fat... {xe ‘purchased . 20:7) 92 9
hal 858 43
[pane portion . we) 26 Ase
60.2) WS 9.5
All analyses Bz) ws 85
{Ae parchased 364! 7 81
313 82, 4.3
Shoulder clod:!
7.1 | 3 13
Edible portion . 2) Ba, Be ac
75.2) 22. eb fone
‘Very lean... a3) asa ni!
As purchased .. 65,8 | 19.6 L2
64.1 | 19.0 A
TL4| M0. 7
Faible portion 4.2) 219) 67
72.5) 20.9) 5.5
7 65.1) 185) 43
As purchased .. 088 { 190) GL
66.9 | 18.8! 5.2
641.0) 173) 71
Edible portion is | a7: 4
ium th A ea] io, Ws
Medium fav. 50. ial Be
Ae “4 ind) ee
56, Lae 9.8

4 Including in most enses some bone.

Enel value
per pound,

| Anh,

Per et. Catories,
a! 8
Hl

1.810
1.330

Rone babowerezoac ve!
8