Evening star. [volume] (Washington, D.C.) 1854-1972, 1891-11-21

How They Compare with Meats I'm Point Of
Nutritive Value.


Nutritive Value.
soxR REMARKS on THE MANNER IN WHICH THE
HUMAN BODY rs SorRsHED-FrsH NOT 80
NUTRITIOUS A. BKEr-rr Has NO VALUE As
BnArN FOOD.
NONCERN1NG THE NUTRITIvE PROPER
~ ties Of fishes and aquatic invertebrates a
most inter esting report will soon be issued by
the United States fish commission. IL will
comprise results obtained by analyzing fifty
two hnny species. together with eleven kinds
OF edible mollusks and crustaceans, chemi-
cally, that is TO say by subjeciing the flesh Of
fresh specimens to investigation in the labora-
tory. This has been done under the direction
OF Prof. W. D. Atwater. and his researches
on the subject throw light upon a branch of
knowledge which has been somewhat neglected
hitherto.
The ingredients Of fish flesh are the same in
kind as those Of beef and button. Meat and
hsh both depend for their power to nourish on
the protein and fat which they contain Protein
Is an albumen-like material IL makes the blood.
the muscles. the bones. the nerves and all parts
OF the framework of the body. Fat is used for
fuel, TO supply heat and muscle energy for
keeping the physical machine going Fish and
meat have about the same proportion of
protein, but the former contains less fat and
more water. Therefore il is not so nutritious
Lard. olive and other vegetable oils and butter
are fats. The nutritive part Of very lean beef
is almost wholly protein.
NuTRIMESr IL FISH
Goldfish contains is per cent Of nutriment,
while lean meat has from IS to 50 per cent.
The fatter kinds Of fish, however, such as
herring. mackerel, salmon, shad and whitefish
approach more nearly TO beef. Dried and
salted fish also have good proportions of nu-
trients, salt Goldfish possessing 2S per cent. salt
nlackerel ~ per cent and deSiccated cod-an
article as yet not well known commercially-s2
per cent. In oysters from 3 to 10 per cent of
nutriment is found. while Holsters average Is
per cent. Canned fish compare very iayorably
with meats. The latter. as to nutritive prop
critics. range from 80 per cent in beef 20 46 per
cent In mutton and So per cent in very fat
bacon. Curiously enough. oysters are very
much the same as milk in composition.
There is widespread notion that fish is par
uculariy valuable as a brain food, owing to the
supposed fact that II contains large proper
tlons of phosphorus. Unfortunately FOR this
theory Prof. Atwater's analyses show that the
nesh OF fishes is not richer in phosphorus than
that OF other animals. Even If tine prevalent
oenef were correct respecting the percentage
OF phosphorus in fish there is no proof that il
would be better brain food on that account
The question of the nourishment of the brain
and the sources of intellectual energy are not
sufhciently settled yet TO make it possible to
Jump at such n conclusion.
VEGETABLE FOODS As NUTRIENTS.
vegetable foods contain less water and more
nutrients than animal foods. Flour. cornmeal
and oatmeal have from IS to 80 per cent Of
nutritlve material But this material consists
mostly OF such carbohydrates" as starch and
sugar. which are of inferior nutritive effect
their protein being less digestible than that Of
animal food All these things are found out
by complicated processes of analysis in the
chemical laboratory; yet the everyday handling
oil food materials often involves very effective
analyses. The New England boy who on cold
winter mornings goes to the barn TO feed the
cattle and soiaces himself by taking grain from
the wheat bin and chewing il into what he calls
wheat gum makes without knowing it a rough
sort OF analysis OF the wheat With the
crushing of the grain and the action of the
saliva In his mouth the starch and sugar are
separated and the gluten which holds the pro-
TEN and constitutes what he calls gum is left.
When. In the natural order of events, the cows
are cared for and the gum is swallowed the
protein enters upon a round of transformation
IN the boys body, being changed into other
forms. such as the albumen of the blood or is
converted into fat, is consumed with the
sugar and starch to yield heat for keeping him
warm and giving him muscular strength
Other carbohydrates are found in animals
such as muscle sugar in muscle and ''liver
sugar" in the liver.
ALL CLASSES OF NUTRIENTS REouIREo.
For the nourishment of the body all Of the
different classes of nutrients are required in
proper proportions. When one eats meat its
protein serves to make blood bone. muscle
tendon, brain and nerve. 1t also is trans
formed to some extent into fat. for fuel; but
the fuel for the body is chiefly supplied by the
fat OF the meat and fish and vegetable oils that
are consumed. Bread and vegetables gener-
ally serve as fuel chiefly. though they also
yield fat days food for an average man
doing moderately hard muscular work ought
to supply about four and a third ounces Of
protein, like quantity Of fats and sixteen
ounces OF sugar, starch and other car
bohydrates. The edible portion of an
average beef sirloin contains 60 per
cent OF water. IS per cent of protein. 20 per
cent of fats-much of the fat being distrib-
uted through the lean of the meat-and per
cent OF mineral matter. Fish, as found in the
markets, contain more refuse, bone skin &c,
than meat. Thus q founder will have 81 per
cent OF worthless material, % per cent of water
and only per cent OF nutritive material But
as every one knows, that is not very profitable
hsh. Salmon will average % per cent salt
cod y per cent and salt mackerel sc per cent
OF nutrients. Among the fishes which are par
hcularly rich in nutritive properties are hall
but, canned sardines, mackerel and cells
FOODS OF THE POORER CLASSES
1t is an interesting fact that the poorer classes
vi peopie anu comm unltles almost universally
select those foods which chemical analysis
shows to supply the actual nutrients at their
lowest cost, but unfortunately the proportions
OF the nutrients in their detaries are often
very defective. Thus, in portions of India and
China, rice; il northern Italy. maize meal;
in certain districts of Germany and in some re-
gions and seasons in Ireland. potatoes; and
among the poor whites Of The southern United
States maize meal and bacon make a large part
and in come cases almost the sole food of the
people. These foods supply the nutrients in
the cheapest forms. but are all deficient in pro-
tein. The people who live upon them are i'll
nourished and suffer physically intellectually
and morally thereby.
On the other hand, the Scotchman finds a
most economical supply Of protein in oatmeal.
paddock and herring, and the rural inhabitants
OF New England supplement the fat Of their
pork with the protein Of beans and the carbo-
hydrates OF potatoes, maize and wheat -four
with the protein Of Goldfish and mackerel and.
while subsisting largely upon such frugal but
rational diets, are well .nourished, physically
strong and noted for their intellectual and
moral force.
WASTE PRODUCTS.
very large amount of the waste products
which are left from the consumption of food.