Chemical Composition of American Food Materials

Description

This section is from the book "Principles Of Human Nutrition A Study In Practical Dietetics", by Whitman H. Jordan. Also available from Amazon: Principles Of Human Nutrition: A Study In Practical Dietetics.

Chemical Composition of American Food Materials

The figures in black type are the averages of several analyses of the materials of the same definite character. The figures in Roman type represent single analyses or the averages of all analyses of several groups of materials. The estimated percentages of protein are also in Roman type.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food
BEEF, FBE8H
Brisket, medium fat: Edible portion -		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Average ....	3		54.6	15.8	16.0	28.5	-	0.0	1403
As purchased Average ....	3	23.3	41.6	12.0	12.2	22.3		0.6	1103
Chuck, including shoulder, very lean:
Edible portion. . .	1		73.8	22.3	21.3	3.9		1.0	680
As purchased . . .	1	18.4	60.2	18.2	174	3.2		0.8	475
Chuck, including shoulder, lean:
Edible portion Average ....	2		71.3	30.2	19.6	8.2		1.0	720
' As purchased Average ....	2	10.5	57.4	16.3	16.7	6.6		0.8	380
Chuck, including shoulder, medium fat:
Edible portion Average ....	4		68.3	19.6	18.9	11.9		0.9	803
As purchased Average ....	4	15.2	37.3	16.6	16.0	10.1		0.8	733
Chuck, including shoulder, fat:
Edible portion Average ....	4		62.3	18.5	18.0	18.8		0.9	1133
As purchased Average ....	3	14.7	53.3	13.0	164	13.0		0.7	003
Chuok, including shoulder, very fat:
Edible portion Average ....	2		53.3	17.2	16.9	20.0		0.9	1333
As purchased Average ....	2	22.8	40.8	13.3	13.0			0.7	1205

1From Bul. 28, O.E.S. (Revised edition).

Chemical Composition of American Food Materials Continued
Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef, fresh - Continued
Chuck, including shoulder, all analyses:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Cal-ories
Edible portion . . .	13		65.0	19.2	18.7	15.4		0,9	1005
As purchased . . .	12	17.3	54.0	15.8	16.6	12.5		0.7	820
Chuck rib, very lean:
Edible portion . . .	1		75.8	22.2	21.7	1.4		1.1	470
As purchased . . .	1	16.7	63.1	18.6	18.1	1.2		0.9	395
Chuck rib, lean:
Edible portion Average ....	11		71.3	19.5	19.4	8.3		1.0	715
As purchased Average ....	11	22.7	55.1	15.1	16.0	6.4		0.8	550
Chuck rib, medium fat:
Edible portion Average ....	7		62.7	18.5	18.S	18.0		1.0	1105
As purchased Average ....	7	16.3	52.6	15.5	16.3	15.0		0.8	920
Chuck rib, fat:
Edible portion Average ....	2		52.0	16.5	16.1	31.1		0.8	1620
As purchased Average ....	2	10.2	46.8	14.8	14.4	27.9		0.7	1455
Chuck rib, all analyses:
Edible portion . . .	21		66.8	19.0	18.8	13.4		1.0	920
As purchased . . .	21	19.1	53.8	15.3	15.2	11.1		0.8	755
Chuck, free from all visible fat... .	1		74.1	22.6	22.0	2.8		1.1	540
Flank, very lean:
Edible portion Average ....	3		70.7	25.9	24.8	3.3		1.2	620
As purchased Average ....	3	3.5	68.2	24.9	28.9	3.3		1.1	605
Flank, lean:
Edible portion Average ....	3		67.8	20.8	19.9	11.3		1.0	865
As purchased Average ....	3	1.4	66.9	20.5	19.7	11.0		1.0	845

Chemical Composition Of American Food Materials. Continued

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef, fresh - Continued
Flank, medium fat:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....	5		60.2	18.0	17.9	21.0		0.9	1240
As purchased Average ....	5	10.2	54.0	17.0	16.1	19.0		0.7	1115
Flank, fat:
Edible portion Average ....	3		54.2	17.1	16.6	28.4		0.8	1515
As purchased Average ....	3	3.3	52.4	16.5	16.2	27.3		0.8	1460
Flank, very fat:
Edible portion Average ....	2		34.7	14.0	12.8	51.8		0.7	2445
As purchased Average ....	2	CO	33.0	13.2	12.0	48.3		0.7	2275
Flank, all analyses:
Edible portion . . .	16		59.3	19.6	18.7	21.1		0.9	1255
As purchased . . .	16	5.5	56.1	18.6	17.7	19.9		0.8	1185
Loin, very lean:
Edible portion Average ....	3		70.8	24.6	24.2	3.7		1.3	615
As purchased Average ....	3	23.0	54.6	18.8	18.5	3.0		0.9	475
Loin, lean:
Edible portion Average ....	12		67.0	10.7	19.3	12.7		1.0	000
As purchased Average ....	11	13.1	58.2	17.1	16.7	11.1		0.9	785
Loin, medium fat:
Edible portion Average ....	32		60.6	18.5	18.2	20.2		1.0	1100
As purchased Average ....	32	13.3	52.5	16.1	15.8	17.5		0.9	1040
Loin, fat:
Edible portion Average ....	6		54.7	17.5	16.8	27.6		0.0	1400

Food Materials	Number or Analyses	Refuse	Water	PROTEIN		Fat	Total CARBOHYDRATES	Abb	Fuel Value per pound
Food Materials	Number or Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total CARBOHYDRATES	Abb	Fuel Value per pound
Animal, Food - -Continued
beet, mma - Continued
Loin, fat - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....	6	10.2	49.2	15.7	16.0	244		0.8	1305
Loin, very fat:			'
Edible portion Average ....	3		49.7	17.8	17.1	32.3		0.9	1635
As purchased Average ....	3	9.7	44.9	16.0	16.5	29.1		0.8	1125
Loin, all analyses:
Edible portion . . .	56		61.3	19.0	18.6	19.1		1.0	1155
As purchased . . .	55	13.3	52.9	16.4	16.0	16.9		0.9	1020
Loin, boneless strip, as purchased: 1
Average ....	•		66.3	17.8	16.2	16.7		0.8	1035
Loin, sirloin butt, as purchased: l
Average ....	•		62.5	19.7	18.9	17.7		0.9	1115
Loin, porterhouse steak:1
Edible portion . . .	7		60.0	21.9	18.6	20.4		1.0	1270
As purchased . . .	7	12.7	52.4	19.1	16.2	17.9		0.8	1110
Loin, sirloin steak:l
Edible portion. . .	21		61.0	18.9	18.6	18.5		1.0	1130
As purchased . . .	21	12.8	54.0	16.5	16.2	16.1		0.9	985
Loin, top of sirloin:l
Edible portion. . .	1		42.2	13.8	13.3	43.7		0.8	2100
As purchased . . .	1	3.2	40.9	13.3	12.9	42.3		0.7	2030
Loin, tenderloin, as purchased:1
Average ....	•		59.2	16.2	16.6	24.4		0.8	1330
Loin trimmings: 1
Edible portion . . .	6		55.0	16.9	16.$	28.0		0.8	1495
As purchased . . .	6	48.8	27.9	8.5	8.2	14.7		0.4	780
Loin, free from all visible fat.....	2		74.0	22.1	21.7	3.1		1.2	540
Navel, very lean: Edible portion. . .	1		68.6	30.7	294	0.6		1.4	595

1 All loin parts are included under analyses of " loin."

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	NX6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef, fresh - Continued
Plate, medium fat - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased - Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased - Average ....	7	16.5	45.8	13.8	18.1	24,4		6.7	1285
Plate, fat:
Edible portion - Average	8		45.2	14.6	14.2	39.8		6.8	1950
As purchased - Average ....	3	16.0	38.6	12.2	11.9	33.5		6.6	1640
Plate, very fat:
Edible portion . . .	1		34.6	10.6	9.8	55.1		0.5	2520
As purchased . . .	1	9.0	31.4	9.7	8.9	50.2		0.5	2300
Plate, all analyses:
Edible portion . . .	17		56.3	16.8	16.0	26.9		0.8	1450
As purchased . . .	17	19.8	44.4	13.1	12.6	22.7		0.6	1200
Ribs, very lean:
Edible portion - Average ....	4		70.9	25.6	244	3.5		1.2	615
As purchased - Average ....	4	28.3	54.2	19.4	18.9	2.7		0.9	475
Ribs, lean:
Edible portion - Average ....	•		67.9	19.6	19.1	12.6		1.6	870
As purchased - Average ....	•	22.6	52.6	15.2	14.8	9.3		6.7	675
Ribs, medium fat:
Edible portion - Average ....	15		55.5	17.5	17.0	26.6		6.9	1450
As purchased - Average ....	15	20.8	43.8	13.9	13.6	21.2		6.7	1155
Ribs, fat:
Edible portion - Average ....	9		48.5	15.6	16.2	35.6		6.7	1780
As purchased - Average ....	8	16.8	89.6	12.7	12.4	86.6		6.6	1525
Ribs, very fat:
Edible portion . . .	1		45.9	14.6	14.8	38.7		0.6	1905
As purchased . . .	1	6.4	42.9	13.7	1S.9	36.2		0.6	1780

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef, fresh - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Ribs, all analyses:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion . . .	35		57.0	17.8	17.6	24.6		0.9	1370
As purchased . . .	34	20.1	45.3	14.4	13.9	20.0		0.7	1110
Rib rolls, very lean, as purchased:
Average ....	2		73.7	20.8	20.3	5.0		1.0	600
Rib rolls, lean, as purchased:
Average ....	3		69.0	20.2	19.6	10.5		1.0	820
Rib rolls, medium fat, as purchased:
Average ....	4		63.9	19.3	18.6	16.7		0.9	1065
Rib rolls, fat, as purchased:
Average ....	2	_____	51.5	17.2	16.4	31.3		0.8	1640
Rib rolls, all analyses, as purchased. . .	11		64.8	19.4	18.8	15.5		0.9	1015
Rib trimmings, all analyses:
Edible portion Average ....	11		54.7	16.9	16.1	28.4		0.8	1515
As purchased Average ....	11	34.1	35.7	11.0	10.6	19.2		0.5	1015
Ribs, cross, very lean:
Edible portion . . .	1		65.8	18.0	18.4	14.9		0.9	965
As purchased	1	12.8	57.4	15.6	16.1	13.0	- - -	0.7	840
Ribs, cross, medium fat:
Edible portion . . .	1		43.9	13.8	13.7	41.6		0.8	2010
As purchased . . .	1	12.2	38.6	12.1	12.0	36.5		0.7	1765
Ribs, cross, all analyses:
Edible portion . . .	2		54.9	15.9	t6.1	28.2		0.8	1485
As purchased . . .	2	12.5	48.0	13.8	l'4.0	24.8		0.7	1305
Round, very lean:
Edible portion Average ....	6		73.6	22.6	22.3	2.8		1.3	540
As purchased Average ....	6	10.6	65.9	20.2	19.9	2.4		1.2	475

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef, fresh - Continued
Round, lean:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....	3I		70.0	21.3	£1.0	7.0		1.1	730
As purchased Average ....	20	8.1	64.4	10.5	19.2	7.3		1.0	670
Round, medium fat:
Edible portion Average ....	18		65.5	20.3	19.8	13.6		1.1	950
As purchased Average ....	14	7.2	60.7	19.6	18.8	12.8		1.0	80S
Round, fat:
Edible portion Average ....	5		60.4	19.5	19.1	10.5		1.0	1185
As purchased Average ....	3	12.0	54.0	17.5	17.1	16.1		0.8	1005
Round, very fat:
Edible portion Average ....	2		55.0	18.2	17.1	26.2		0.8	1445
As purchased Average ....	2	11.4	40.6	16.1	15.2	23.1		0.7	1275
Round, all analyses:
Edible portion . . .	62		67.8	20.0	£0.5	10.6		1.1	835
As purchased . . .	54	8.5	62.5	19.2	18.8	9.2		1.0	745
Round, free from all visible fat... .	4		73.5	23.2	£2.8	2.5		1.2	535
Round, second cut:
Edible portion Average ....	2		60.8	20.4	20.5	8.6		1.1	740
As purchased Average ....	2	19.5	56.2	16.4	16.5	6.0		0.9	505
Rump, very lean:
Edible portion Average ....	4		71.2	23.0	22.5	5.1		1.2	645
As purchased Average . . . .	4	14.3	60.9	10.5	19.1	4.6		1.1	555
Rump, lean:
Edible portion Average ....	4		65.7	20.0	19.8	13.7		1.0	065

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	NX 6.35	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef, fresh - Continued
Rump, lean - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....	3	14.0	56.6	10.1	17.6	11.0		0.9	820
Rump, medium fat:
Edible portion Average ....	10		56.7	17.4	16.9	25.5		0.9	1400
As purchased Average ....	10	20.7	45.0	13.8	134	20.2		0.7	1110
Rump, fat:
Edible portion Average ....	5		47.1	16.8	164	35.7		6.8	1820
As purchased Average ....	5	23.0	36.2	12.0	12.6	27.6		0.6	140ft
Rump, very fat:
Edible portion. . .	1		40.2	15.0	14.7	44.3		0.8	2150
As purchased . . .	1	16.2	33.7	12.6	12.8	37.2		0.6	1805
Rump, all analyses:
Edible portion. . .	24		57.9	18.7	18.1	23.1		0.9	1325
As purchased . . .	23	19.0	46.9	15.2	14.7	18.6		0.8	1065
Rump, free from all visible fat... .	1		73.9	21.2	21.2	3.8		1.1	555
Shank, fore, very lean:
Edible portion Average ....	4		74.4	22.1	21.7	2.8		1.1	530
As purchased Average ....	4	44.1	41.6	12.3	12.1	1.6		6.6	20ft
Shank, fore, lean:
Edible portion Average ....	5		71.5	22.0	214	6.1		1.0	66ft
As purchased Average ....	5	36.5	45.4	14.0	18.6	3.9		6.6	42ft
Shank, fore, medium fat:
Edible portion Average ....	5		67.0	20.4	19.6	11.6		0.0	870
As purchased Average ....	5	36.9	42.9	12.8	12.3	7.3		0.6	545
Shank, fore, very fat:
Edible portion. . .	1		59.0	20.1	18.6	21.6		0.8	1285

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value. per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value. per Pound
Animal Food - Continued
beef, fresh - Continued
Shank, fore, very fat Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased . . .	1	30.9	40.7	13.9	12.9	14.9		0.6	890
Shank, fore, all analyses:
Edible portion. . .	15		70.3	21.4	20.7	8.1		0.9	740
As purchased . . .	15	38.3	43.2	13.2	12.7	5.2	- - -	0.6	465
Shank, hind, very lean:
Edible portion . . .	1		71.2	26.6	25.8	1.7		1.3	565
As purchased . . .	1	50.0	35.6	13.3	12.9	0.6		0.7	280
Shank, hind, lean:
Edible portion Average ....	6		72.5	21.9	21.1	5.4		1.0	635
As purchased Average ....	6	58.5	30.1	9.1	8.8	2.2		0.4	260
Shank, hind, medium fat:
Edible portion Average ....	6		67.8	20.9	19.8	11.5		0.9	875
As purchased Average ....	6	53.9	31.3	9.6	9.1	5.3		0.4	405
Shank, hind, fat:
Edible portion . . .	1		61.4	20.4	18.9	18.8		0.9	1170
As purchased . . .	1	51.6	29.7	9.9	9.2	9.1		0.4	570
Shank, hind, all analyses: Edible portion. . .	14		69.6	21.7	20.7	8.7		1.0	770
As purchased . . .	14	55.4	31.0	9.7	9.8	3.9		0.4	345
Shoulder and clod, very lean:l
Edible portion Average ....	4		76.1	21.3	21.6	1.3		1.1	450
As purchased Average ....	4	23.3	58.3	16.3	16.5	1.0		0.9	345
Shoulder and clod, lean:
Edible portion Average ....	5		73.1	20.4	204	5.4		1.1	605
As purchased Average ....	4	18.8	59.4	16.4	16.5	4.4		0.9	490

1 The "clod" usually contains no refuse.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef, fresh - Continued
Shoulder and clod, medium fat:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....	14		08.3	19.6	19.8	11.3		1.1	840
As purchased Average ....	12	10.4	56.8	10.4	18.1	9.8		0.9	720
Shoulder and clod, fat:
Edible portion Average ....	5		00.4	10.5	18.8	19.8		1.0	1200
As purchased Average ....	3	11.9	52.8	17.7	18.7	17.7		0.9	1075
Shoulder and clod, all analyses:
Edible portion . . .	28		68.9	20.0	19.7	10.3		1.1	805
As purchased . . .	23	17.4	57.0	16.5	16.8	8.4		0.9	660
Shoulder, free from all visible fat . . .	1		74.6	21.6	21.6	2.7		1.2	515
Socket:
Edible portion . . .	1		57.1	16.9	18.7	25.2		1.0	1380
As purchased . . .	1	35.7	36.7	10.8	10.7	16.2		0.6	885
Forequarter, very lean:
Edible portion Average ....	2		74.1	22.1	21.3	3.0		1.0	505
As purchased Average ....	2	30.8	51.5	15.4	14.8	2.7		0.7	400
Forequarter, lean:
Edible portion Average ....	4		08.0	18.9	18.4	12.2		0.8	805
As purchased Average ....	4	22.3	53.3	14.7	14.8	9.5		0.0	075
Forequarter, medium fat:
Edible portion Average ....	10		00.4	17.9	17.8	21.4		0.9	1235
As purchased Average ....	10	18.7	49.1	14.5	14.0	17.5		0.7	1010
Forequarter, fat:
Edible portion . . .	1		53.5	15.9	15.8	30.0		0.7	1560
As purchased . . .	1	21.7	41.9	12.5	12.4	23.4		0.6	1220

Food Materials	Number of Analysis	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analysis	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef, fresh - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Forequarter, very fat:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion . . .	1		44.6	15.0	14.0	40.7		0.7	1995
As purchased . . .	1	12.6	41.5	12.4	18.6	31.7		0.6	1570
Forequarter, all analyses:
Edible portion. . .	18		62.5	18.3	17.7	18.9		0.9	1135
As purchased . . .	18	20.6	49.5	14.4	144	15.1		0.7	905
Hind quarter, very lean:
Edible portion Average ....	2		72.0	24.0	23.3	3,5		1.2	505
As purchased Average ....	2	21.0	56.9	19.0	184	2.8		0.9	470
Hind quarter, lean:
Edible portion Average ....	4		66.3	20.0	19.3	13.4		1.0	035
As purchased Average ....	4	16.6	55.3	10.7	16.1	11.2		0.8	785
Hind quarter, medium fat:
Edible portion Average ....	11		59.8	18.3	17.7	21.6		0.9	1250
As purchased Average ....	11	15.7	50.4	15.4	14.9	18.3		0.7	1060
Hind quarter, fat:
Edible portion. . .	1		52.1	17.7	16.4	30.7		0.8	1625
As purchased . . .	1	12.4	45.6	15.5	144	26.9		0.7	1425
Hind quarter, all analyses: Edible portion. . .	18		62.2	19.3	18.6	18.3		0.9	1130
As purchased . . .	18	16.3	52.0	16.1	16.5	15.4		0.8	950
Sides, very lean:
Edible portion Average ....	2		73.1	23.0	22.8	3.5		1.1	575
As purchased Average ....	2	26.6	54.0	17.0	16.6	2,7		0.8	430
Sides, lean:
Edible portion Average ....	4		67.2	10.3	18.7	13.2		0.0	915
As purchased Average ....	4	10.5	54.1	15.5	16.1	10.6		0.7	735

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef, fresh - Continued
Sides, medium fat:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....	11		59.7	18.1	174	22.6		6.6	1265
As purchased Average ....	11	17.4	49.4	14.8	144	18.1		6.7	1646
Sides, very fat:
Edible portion . . .	1		47.8	16.2	16.1	36.4		0.7	1835
As purchased . . .	1	13.2	41.5	14.0	13.1	31.6		0.6	1595
Sides, all analyses:
Edible portion . . .	18		62.2	18.8	18.1	18.8		0.9	1145
As purchased . . .	18	18.6	50.5	15.2	14.7	15.5		0.7	935
Miscellaneous cuts, free from all visible fat1	11		73.8	22.4	22.1	2.9		1.2	540
Clear fat	7		13.4	4.1	4.1	82.1		0.4	3540
Soup stock	1		89.1		6.8	1.5		3.6	170
BEEF ORGANS
Brain, edible portion	1		80.6	8.8	9.0	9.3		1.1	555
Heart:
Edible portion Average ....	2		62.6	16.0	16.0	26.4		1.6	166
As purchased . . .	1	5.9	53.2	14.8	16.3	24.7		0.9	1320
Kidney:
Edible portion Average ....	8		76.7	16.6	16.9	4.8	6.4	1.2	526
As purchased . . .	1	19.0	63.1	13.7	14.1	1.9		1.0	335
Beef liver:
Edible portion Average ....	6		71.2	26.7	21.2	4.5	1.5	1.6	665
As purchased . . .	1	7.3	65.6	20.2	20.2	3.1	2.5	1.3	555
Lungs, as purchased	1		79.7	16.4	16.1	3.2		1.0	440
Marrow, as purchased .	1		3.3	2.2	2.6	92.8	- -	1.3	3955
Sweetbreads, as purchased ....	1		70.9	16.8	164	12.1		1.6	825
Suet, as purchased:
Average ....	6		13.7	4.7	4.2	81.8		6.8	8546

1 Includes those given under "chuck," "round," "loin," etc.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef organs - Continued
Tongue:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....	3		70.8	18.0	19.0	9.2		1.0	740
As purchased Average ....	3	26.5	51.8	14.1	14.2	6.7		0.8	545
BEEF, COOKED
Cut not given, boiled, as purchased. . .	1		38.1	26.2	26.1	34.9		0.9	2805
Scraps, as purchased:
Average ....	2		23.2	21.4	21.6	51.7		3.5	2580
Roast, as purchased:
Average ....	7		48.2	22.3	21.9	28.6		1.3	1620
Pressed, as purchased	1		44.1	23.6	26.7	27.7		1.5	1610
Round steak, fat removed, as purchased:
Average ....	18		63.0	27.6	27.5	7.7		1.8	840
Sirloin steak, baked, as purchased. . .	1		63.7	23.9	24.7	10.2		1.4	875
Loin steak, tenderloin, broiled, edible portion:
Average ....	6		54.8	23.5	23.6	20.4		1.2	1300
Sandwich meat, as purchased:
Average ....	3		58.3	28.0	27.9	11.0		2.8	086
BEEF, CANNED
Boiled beef, as purchased	1		51.8	25.5	244	22.5		1.3	1425
Cheek, ox, as purchased	1		66.1	22.2	22.3	8.4		3.2	765
Chili-con-carne, as purchased ....	1		75.4	13.3	13.3	4.6	4.0	2.7	515
Collops, minced, as purchased ............	1		72.3	17.8	17.9	6.8	1.1	1.9	640
Corned beef:
Average ....	15		51.8	26.3	25.6	18.7		4.0	1280

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef, canned - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Dried beef, as purchased:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Average ....	2		44.8	39.2	88.6	5.4		11.2	960
Kidneys, stewed, as purchased:
Average ....	2		71.9	18.4		5.1	2.1	2.5	600
Luncheon beef, as purchased ....	1		52.9	27.6	264	15.9		4.8	1185
Palates, ox, as purchased: Average ....	2		71.4	17.8	174	19.0		1.2	755
Roast beef, as purchased: Average ....	4		58.9	25.9	26.0	14.8		1.3	1105
Rump steak, as purchased ....	1		56.3	24.3	23.6	18.7		1.5	1240
Sweetbreads, as purchased ....	1		69.0	20.2	19.6	9.5		2.0	775
Tails, ox:
Edible portion . . .	1		67.9	26.3	24.6	6.3		1.2	755
As purchased . . .	1	29.7	47.7	18.5	17.8	4.5		0.8	535
Tongue, ground, as purchased:
Average ....	6		49.9	21.4	21.0	25.1		4.0	1455
Tongue, whole, as purchased:
Average ....	5		51.3	19.5	21.6	23.2		4.0	1340
Tripe, as purchased: Average ....	2		74.6	16.8	164	8.5		0.5	670
BEEF, CORNED AND PICKLED
Brisket:
Edible portion . . .	1		50.9	18.3	18.7	24.7		5.7	1385
As purchased . . .	1	21.4	40.0	14.4	14.7	19.4		4.5	1085
Flank:
Edible portion Average ....	2		49.9	14.6	14.2	33.0		2.9	1665
As purchased Average ....	2	12.1	43.7	12.9	124	29.2		2.6	1470

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
beef, corned, etc. - Con-tinned
beef, corned, etc. - Con-tinned		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Plate:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion. . .	1		40.1	13.7	1S.S	41.0		4.7	2025
As purchased . . .	1	14.5	34.3	11.7	114	35.8		4.0	1730
Rump:
Edible portion Average ....	8		58.1	15.3	16.3	23.3		8.8	1270
As purchased Average ....	8	6.0	54.5	14.8	14.4	22.0		8.1	1105
Extra family beef:
Edible portion. . .	1	,	37.0	12.3	11.8	47.2		4.0	2220
As purchased . . .	1	10.4	33.1	11.1	10.6	42.3		3.6	1990
Mess beef, salted:
Edible portion Average ....	2		37.0	12.6	12.0	44.5		6.5	2110
As purchased Average ....	2	10.4	88.0	11.2	10.7	80.0		5.0	1890
Corned beef, all analyses:
Edible portion . . .	10		53.6	15.6	15.8	26.2		4.9	1395
As purchased . . .	10	8.4	49.2	14.3	14.0	23.8	- -	4.6	1271
Spiced beef, rolled, as purchased. . .	1	______	30.0	12.0	11.8	51.4		6.8	2390
Tongues, pickled:
Edible portion Average ....	2		62.8	12.8	12.6	20.5		4.7	1105
As purchased Average ....	2	6.0	58.9	11.0	11.6	10.2		4.8	1030
Tripe, as purchased:
Average ....	4		86.5	11.7	11.8	1.2	0.2	0.8	270
Dried, salted, and smoked Edible portion Average ....	7		54.8	80.0	29.7	0.5	(3)0.4	0.1	840
As purchased Average ....	2	4.7	58.7	26.4	25.8	6.0		8.0	780
VEAL, FRESH
Breast, very lean: Edible portion. . .	1		73.2	23.1	29.1	2.5		1.2	535

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
veal, FRESH - Continued
Leg, medium fat:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....	10		70.0	20.2	19.8	0.0		1.2	755
As purchased Average ....	9	14.2	60.1	15.5	16.9	7.0		0.0	620
Leg, all analyses:
Edible portion . . .	19		71.7	20.7	20.5	6.7		1.1	670
As purchased . . .	18	11.7	63.4	18.3	18.1	5.8		1.0	585
Leg, outlets:
Edible portion Average ....	3		70.7	20.3	20.5	7.7		1.1	705
As purchased Average ....	3	8.4	68.3	20.1	19.8	7.5		1.0	600
Loin, lean:
Edible portion Average ....	5		73.3	20.4	19.9	5.6		1.2	615
As purchased Average ....	5	22.0	57,1	15.0	15.6	4.4		0.0	480
Loin, medium fat:
Edible portion Average ....	6		60.0	10.0	19.2	10.8		1.0	825
As purchased Average ....	6	16.5	57.6	16.6	16.0	0.0		0.0	600
Loin, fat:
Edible portion Average ....	2		61.6	18.7	18.6	18.0		1.0	1145
As purchased Average ....	2	18.3	50.4	15.3	15.1	15.4		0.8	035
Loin, all analyses:
Edible portion. . .	13		69.5	19.9	194	10.0		1.1	790
As purchased . . .	13	18.9	56.3	16.1	15.7	8.2		0.9	645
Loin, with kidney:
Edible portion. . .	1		73.3	14.7	14.1	11.8		0.8	770
As purchased . . .	1	9.1	66.7	13.4	12.8	10.7		0.7	700
Neck:
Edible portion Average ....	6		72.6	20.3	19.5	6.0		1.0	670

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
veal, fresh - Continued
Neck: - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....	6	31.5	49.9	13.9	13.3	4.6		0.7	455
Rib, medium fat:
Edible portion Average ....	9		72.7	20.7	20.1	6.1		1.1	640
As purchased Average ....	9	26.3	54.3	15.5	15.0	4.6		0.8	480
Rib, fat:
Edible portion Average ....	3		60.9	18.7	18.8	19.3		1.0	1160
As purchased Average ....	8	24.3	46.2	14.2	14.2	14.5		0.8	875
Rib, all analyses:
Edible portion . . .	12		69.8	20.2	19.7	9.4		1.1	775
As purchased . . .	12	25.0	52.3	15.2	14.8	7.1		0.8	580
Rump:
Edible portion . . .	1		62.6	19.8	20.1	16.2		1.1	1050
As purchased . . .	1	30.2	43.7	13.8	14.0	11.3		0.8	735
Shank, fore:
Edible portion Average ....	6		74.0	20.7	19.8	5.2		1.0	005
As purchased Average ....	6	40.4	44.1	12.2	11.8	3.1		0.6	300
Shank, hind, medium fat:
Edible portion Average ....	6		74.3	20.7	19.9	4.6		1.0	580
As purchased Average ....	6	62.7	27.8	7.7	7.4	1.7		0.4	215
Shank, hind, fat:
Edible portion . . .	1		68.1	20.5	20.0	10.7		1.2	835
As purchased . . .	1	51.4	33.1	10.0	9.7	5.2		0.6	405
Shank, hind, all analyses:
Edible portion . . .	7		73.6	20.7	19.9	5.5		1.0	615
As purchased . . .	7	61.1	28.6	8.0	7.7	2.2		0.4	240
Shoulder, lean:
Edible portion Average ....	2		73.4	20.7	20.7	4.6		1.3	580

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total CARBOHYDRATES	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total CARBOHYDRATES	Ash	Fuel Value per Pound
Animal Food - Continued
veal, FRESH - Continued
Shoulder, lean: - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....	2	18.3	59.9	16.9	16.9	3.9	-	1.0	483
Shoulder and flank, medium fat:
Edible portion Average ....	2		65.2	13.7	19.8	14.4		1.1	975
As purchased Average ....	2	23.0	50.2	13.1	14.9	11.3		0.9	743
Forequarter:
Edible portion Average ....	6		71.7	20.0	19.4	8.3		0.9	710
As purchased Average ....	•	24.5	M.2	13.1	14.6	3.3		0.7	535
Hind quarter:
Edible portion Average ....	•		70.9	23.7	19.8	8.3		1.0	733
As purchased Average ....	•	20.7	56.2	13.2	16.7	6.6		0.8	580
Side, with kidney, fat, and tallow:
Edible portion Average ....	•		71.3	23.2	19.6	8.1		1.0	715
As purchased Average ....	6	22.6	55.2	13.3	16.1	6.3		0.8	333
Leg, hind, medium fat:
Edible portion Average ....	2		63.9	13.2	18.6	16.5		1.1	1333
As purchased Average ....	2	17.4	52.9	13.3	16.2	13.6		0.8	870
Leg, hind, fat:
Edible portion. . .	1		54.6	18.3	17.1	27.4		0.9	1495
As purchased . . .	1	13.4	47.3	15.8	14.8	23.7		0.8	1295
Leg, hind, very fat:
Edible portion . . .	1		51.8	17.6	17.2	30.1		0.9	1595
As purchased ...	1	7.0	48.2	16.4	16.0	28.0		0.8	1485

Food Materials	Number of Analyses	REFUSE	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	REFUSE	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
veal, fresh - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Leg, hind, all analyses:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion. . .	4		58.6	18.6	17.8	22.6		1.0	1300
As purchased . . .	4	13.8	50.3	16.0	15.3	19.7		0.9	1130
Loin, without kidney and tallow:
Edible portion Average ....	4		53.1	18.7	17.6	28.3		1.0	1540
As purchased Average ....	4	14.8	45.3	16.0	15.0	24.1		0.8	1315
Neck.
Edible portion. . .			56.7	17.7	17.5	24.8	_____	1.0	1375
As purchased . . .		17.7	46.7	14.6	144	20.4		0.8	1135
Leg, free from all visible fat, as purchased			72.3	25.3	23.6	2.7		1.4	585
Shoulder:
Edible portion. . .			51.8	18.1	17.5	29.7		1.0	1590
As purchased . . .		20.3	41.3	14.4	14.0	23.6		0.8	1265
Forequarter: Edible portion. . .			55.1	18.3	18.1	25.8		1.0	1430
As purchased . . .		18.8	44.7	14.9	14.7	21.0		0.8	1165
Hind quarter:
Edible portion. . .			60.9	19.6	19.0	19.1		1.0	1170
As purchased . . .		15.7	51.3	16.5	16.0	16.1		0.9	985
Side, without tallow:
Edible portion Average ....	3		58.2	17.6	17.6	23.1		1.1	1300
As purchased Average ....	8	19.3	47.0	14.1	14.2	18.7		0.8	1055
LAMB, COOKED
Chops, broiled:		-
Edible portion Average ....	4		47.6	21.7	21.9	29.9		1.3	1605
As purchased . . .	1	13.5	40.1	18.4	18.5	26.7	......	1.2	1470
Cut not given, as purchased ....	1		47.1	23.7	22.1	29.4		1.4	1680
Leg, roast ...................	1		67.1	19.7	194	12.7		0.8	900

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
LAMB, CANNED
Tongue, spiced and cooked:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion . . .	1		67.4	13.9	14.3	17.8		0.5	1010
As purchased . . .	1	2.6	65.7	13.5	13.9	17.3	■■	0.5	980
MUTTON, FRE8H
Chuck, lean:
Edible portion . . .	1		64.7	17.8	18.1	16.3		0.9	1020
As purchased . . .	1	19.5	52.1	14.3	14.5	13.1		0.8	820
Chuck, medium fat:
Edible portion Average ....	6		50.9	15.1	14.6	33.0		0.9	1700
As purchased Average ....	6	21.3	39.9	11.9	11.5	20.7		0.0	1350
Chuck, fat:
Edible portion Average ....	2		40.9	13.9	13.7	44.9		0.8	2155
As purchased Average ....	2	16.5	33.8	11.0	11.5	37.5		0.7	1800
Chuck, very fat:
Edible portion . . .	1		29.9	9.6	9.4	60.1		0.6	2715
As purchased . . .	1	13.8	25.8	8.3	8.1	51.8		0.5	2340
Chuck, all analyses:
Edible portion. . .	10		48.2	14.6	14.2	36.8		0.8	1825
As purchased . . .	10	19.4	38.5	11.7	114	30.0		0.7	1485
Flank, medium fat:
Edible portion Average ....	8		40.2	15.2	14.8	38.3		0.7	1900
As purchased Average ....	2	9.9	39.0	13.8	13.6	30.9		0.0	1815
Flank, very fat, as purchased:
Average ....	2		28.9	10.7	10.7	59.8		0.0	2725
Flank, all analyses:
Edible portion . . .	10		42.7	14.3	14.0	42.6		0.7	2065
As purchased . . .	2	9.9	39.0	13.8	13.6	36.9		0.6	1815

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
mutton, fresh - Continued
Leg, hind, lean:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....	3		67.4	10.8	19.1	12.4		1.1	800
As purchased Average ....	3	16.8	56.1	16.5	15.9	10.3		0.0	740
Leg, hind, medium fat:
Edible portion Average ....	11		62.8	18.5	18.2	18.0		1.0	1105
As purchased Average ....	11	18.4	51.2	15.1	14.9	14.7		0.8	000
Leg, hind, fat:
Edible portion . . .	1		55.0	17.3	17.0	27.1		0.9	1465
As purchased . . .	1	12.4	48.2	15.2	14.8	23.8		0.8	1290
Leg, hind, all analyses:
Edible portion . . .	15		63.2	18.7	18.8	17.5		1.0	1085
As purchased . . .	15	17.7	51.9	15.4	15.1	14 5		08	900
Loin, without kidney or tallow, fat:
Edible portion Average ....	3	43.3		14.7	14.2	41.7		0.8	2035
As purchased Average ....	3	11.7	38.3	13.0	12.5	36.8		0.7	1705
Loin, without kidney or tallow, very fat:
Edible portion . . .	1		30.8	10.6	10.0	58.7		.5	2675
As purchased . . .	1	9.0	28.1	9.6	9.1	53.4		.4	2435
Loin, without kidney or tallow, all analyses
Edible portion . . .	17		47.8	15.5	15.2	36.2		0.8	1815
As purchased . . .	16	14.8	40.4	13.1	12.7	31.5		0.6	1575
Loin, free fat removed .	1		56.5	23.7	28.9	18.5		1.1	1225
Neck, medium fat:
Edible portion Average ....	10		58.1	16.0	16.8	24.6		1.0	1355
As purchased Average ....	10	27.4	42.1	12.3	11.9	17.0		0.7	985

Food Materials	number of Analysis	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	number of Analysis	Refuse	Water	NX 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
mutton, fresh - Continued
mutton, fresh - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Neck, very fat:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion. . .	1		42.1	13.9	13.6	43.5		0.8	2095
As purchased . . .	1	16.1	35.3	11.7	114	36.5		0.7	1760
Neck, all analyses:
Edible portion. . .	11	_	56.6	16.7	16.1	26.3		1.0	1420
As purchased . . .	11	26.4	41.5	12.2	11.8	19.6		0.7	1055
Shoulder, lean:
Edible portion. . .	1		67.2	19.5	18.9	12.9		1.0	905
As purchased . . .	1	25.3	50.2	14.6	14.2	9.6		0.7	675
Shoulder, medium fat:
Edible portion Average ....	7		61.0	17.7	17.8	10.0		0.0	1170
As purchased Average ....	7	22.5	47.0	10.7	13.4	15.5		0.7	010
Shoulder, fat:
Edible portion. . .	1		53.0	16.2	16.9	30.3		0.8	1580
As purchased . . .	1	19.5	42.7	13.0	12.8	24.4		0.6	1270
Shoulder, very fat:
Edible portion. . .	1		48.4	15.6	15.2	35.6		0.8	1790
As purchased . . .	1	18.7	39.3	12.7	124	28.9		0.7	1455
Shoulder, all analyses:
Edible portion. . .	10		60.2	17.5	17.1	21.8		0.9	1245
As purchased . . .	10	22.1	46.8	13.7	13.3	17.1		0.7	975
Forequarter:
Edible portion Average ....	10		02.0	15.0	15.3	30.9		0.0	1595
As purchased Average ....	10	21.2	41.0	12.3	12.0	24.5		0.7	1265
Hind quarter:
Edible portion Average ....	10		04.8	10.7	16.3	28.1		0.8	1495
As purchased Average ....	10	17.2	40.4	10.8	18.6	23.2	__	0.7	1230
Side, including tallow:
Edible portion Average ....	25		54.2	10.3	18.0	28.9		0.0	1520

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
pork, feesh - Continued
Flank:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....	3		59.0	18.3	17.8	22.2		1.3	1280
As purchased Average ....	8	18.0	48.3	13.1	14.2	18.6		3.7	1336
Ham, fresh, lean:
Edible portion Average ....	2		33.3	25.0	24.3	14.4		1.3	1375
As purchased Average ....	2	0.9	33.4	34.8	24.2	14.2		1.3	1330
Ham, fresh, medium fat:1
Edible portion Average ....	10		33.3	15.3	16.4	38.3		3.8	1505
As purchased Average ....	10	10.7	48.3	13.3	14.6	25.9		3.8	1345
Ham, fresh, fat 2
Edible portion Average ....	5		38.7	13.4	10.6	33.3		3.7	2345
As purchased Average ....	5	13.2	33.3	13.7	9.2	43.5		3.5	2335
Ham, fresh, average all analyses:
Edible portion. . .	17		60.1	15.7	15.6	33.4		0.9	1700
As purchased . . .	17	10.3	45.1	14.3	14.1	29.7		0.8	1520
Ham, fresh, visible fat largely removed.	3		34.3	19.2	184	16.2		3.3	1340
Head:
Edible portion Average ....	3		43.3	13.4	12.7	41.3		3.7	1990
As purchased Average ....	3	68.4	13.8	4.1	8.8	13.8		.3.2	330

1 Seven samples contained an average of lecithin 0.32, gelatinoids 0.8, and "flesh bases" 1.28 per cent.

2 One sample contained lecithin 0.45, gelatinoids 0.9, and "flesh bases" 0.8 per cent.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
pork, fresh - Continued
Head cheese:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....	3		43.3	19.5	16.9	38.8		3.3	1790
As purchased . . .	1	12.1	42.3	18.9	18.6	24.0		3.0	1365
Loin (chops), lean:
Edible portion . . .	1		60.3	20.3	19.7	19.0		1.0	1180
As purchased . . .	1	23.5	46.1	15.5	16.1	14.5		0.8	900
Loin (chops), medium fat:
Edible portion 1 Average ....	10		52.0	16.6	16.9	30.1		1.0	1580
As purchased Average . . .	10	19.7	41.8	13.4	1S.6	24.2		0.8	1270
Loin (chops), fat:
Edible portion Average ....	4		41.8	14.5	1S.1	44.4		0.7	2145
As purchased Average ....	4	16.5	34.8	11.9	10.9	37.2		0.6	1790
Loin (chops), average all analyses:
Edible portion . .	24		60.7	16.4	16.4	32.0		0.9	1655
As purchased . . .	24	19.3	40.8	13.2	18.1	26.0		0.8	1340
Loin, tenderloin, as purchased:2
Average ....	11		66.5	18.9	19.6	13.0		1.0	900
Middle cuts:
Edible portion Average ....	3		48.2	15.7	14.8	86.3		0.7	1825
As purchased Average ....	3	19.7	38.6	12.7	12.1	28.0		0.7	1455
Shoulder:
Edible portion 2 Average ....	19		51.2	13.3	13.8	84.2		0.8	1690

1 Eight samples contained an average of lecithin 0.35, gelatinoids 1.0, and "flesh bases" 1.5 per cent.

2 Eight samples contained an average of lecithin 0.51, gelatinoids 0.6, and "flesh bases" 0.9 per cent.

3 Eight samples contained an average of lecithin 0.25, gelatinoids 0.8, and "flesh bases" 1.1 per cent.

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
pork, fresh - Continued
Shoulder - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....	19	12.4	44.6	12.0	12.2	29.8		6.7	1486
Side, lard and other fat included:
Edible portion Average . . . .	3		29.4	9.4	8.5	61.7		6.4	9786
As purchased Average ....	8	11.2	98.1	8.3	7.5	54.8		6.4	9465
Side, not including lard and kidney:
Edible portion 1 Average ....	11		34.4	9.1	9.8	55.3		0.5
As purchased Average ....	11	11.5	80.4	8.6	8.6	46.6		6.5	9915
Clear backs:
Edible portion 2 Average ....	8		98.1	6.4	6.9	67.6		6.4	9676
As purchased Average ....	8	5.7	23.7	6.6	64	63.8		6.4	9865
Clear bellies:
Edible portion 2 Average ....	8		81.4	6.6	7.8	66.4		6.4	9675
As purchased Average ....	8	6.2	29.5	6.5	7.3	56.6	.	6.4	9516
Back fat, as purchased:
Average ....	8		7.7	8.6	2.3	86.6		6.1	3869
Belly fat, as purchased:
Average ....	3		13.8	5.9	4.1	81.6		6.9	3555

1 Eight samples contained an average of lecithin 0.35, gelatinoids 1, and "flesh bases" 1.5 per cent.

2 Eight samples contained an average of lecithin 0.21, gelatinoids 0.6, and "flesh bases" 0.8 per cent.

3 Eight samples contained an average of lecithin 0.18, gelatinoids 0.6, and "flesh bases" 0.9 per cent.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
pork, fresh - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Ham fat, as purchased:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Average ....	3		3.1	3.5	2.7	88.0		0.2	3780
Jowl fat, as purchased: Average . . .	3		16.0	5.9	6.0	78.8		0.2	3435
Feet:
Edible portionl Average ....	8		33.4	15.8	17.6	26.3		0.8	1405
As purchased Average ....	8	74.1	14.3	4.1	4.6	6.0		0.2	365
Tails:
Edible portion 2 Average . . . .	8		17.4	4.8	6.2	77.1		0.3	3340
As purchased Average . . , .	8	13.3	13.0	4.1	4.5	66.0	_____	0.3	2000
Trimmings:
Edible portion Average ....	8		23.3	5.4	6.2	70.2		0.3	3060
As purchased Average ....	8	7.4	21.6	5.0	6.7	65.0		0.3	2835
PORK ORGANS, ETC.
Brains, as purchased	1		75.8	11.7	12.3	10.3		1.6	655
Heart, as purchased. .	1		75.6	17.1	17.1	6.3		1.0	585
Kidneys, as purchased: Average ....	2		77.8	15.5	16.2	4.8		1.2	400
Liver, as purchased . .	1		71.4	21.3	21.3	4.5	1.4	1.4	615
Lungs, as purchased. .	1		83 3	11.9	11.8	4.0		0.9	390
Marrow, as purchased: Average ....	6		14.6	2.3	4.2	81.2			3470
Skin, as purchased: Average ....	7		46.3	26.4	80.4	22.7		0.6	1450

1 Eight samples contained an average of lecithin 0.32, gelatinoids 3.5, and "flesh bases" 2 per cent.

2 Eight samples contained an average of lecithin 0.20, gelatinoids 0.6, and "flesh bases" 0.6 per cent. 2 Ash not determined.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Asa	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Asa	Fuel Value per Pound
Animal Food - Continued
PORK, PICKLED, SALTED, AND SMOKED
Ham, smoked, lean:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....	3		53.5	19.8	20.2	29.8		5.5	1245
As purchased Average ....	3	11.5	47.2	17.5	17.9	18.5		4.9	1195
Ham, smoked, medium fat:
Edible portion Average ....	14		40.8	16.3	16.1	88.8		4.8	1949
As purchased Average ....	14	13.6	34.8	14.2	14.0	88.4		4.2	1675
Ham, smoked, fat:
Edible portion Average ....	4		27.9	14.8	16.1	52.3		3.7	2485
As purchased Average ....	2	8.4	25.2	12.4	14.2	53.7		3.5	2495
Ham, smoked, all analyses.
Edible portion . . .	21		39.8	16.5	16.7	38.8		4.7	1945
As purchased . . .	19	12.2	35.8	14.5	14.6	33.2		4.2	1670
Ham skin, as purchased	1		27.2	15.4	16.0	53.7		3.1	2555
Ham, smoked, boiled, as purchased:
Average ....	2		51.3	29.2	20.2	22.4		6.1	1829
Ham, smoked, fried, as purchased. . .	1		36.6	22.2	24.4	33.2		5.8	1815
Ham, boneless, raw:
Edible portion Average . . . .	4		50.1	14.9	16.4	28.5		6.6	1489
As purchased Average ....	4	3.31	48.5	14.3	14.9	27.5		5.8	1425
Ham, luncheon, cooked:
Edible portion Average ....	2		49.2	22.5	24.0	21.9		5.8	1305

1 Refuse, case.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
PORK, PICKLED, SALTED, and smoked - Continued
Ham, luncheon, cooked Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Cent	Per Cent	Calories
As purchased Average ....	2	2.11	48.1	22.1	28.5	28.8		8.7	1280
Shoulder, smoked, medium fat:
Edible portion Average ....	3		45.0	18.8	15.8	82.8		8.7	1888
As purchased Average ....	3	18.2	36.8	18.8	12.9	28.8		5.5	1388
Shoulder, smoked, fat:
Edible portion Average ....	2		28.8	18.1	14.7	53.8		8.2	2848
As purchased Average ....	2	28.8	21.4	12.1	11.8	42.8		4.2	2828
Shoulder, smoked, all analyses:
Edible portion . . .	5		37.6	15.5	15.S	41.0		6.1	2020
As purchased . . .	5	18.9	30.7	12.4	124	33.0		5.0	1625
Pigs' tongues, pickled:
Edible portion Average ....	2		88.8	17.7	18.0	18.8		3.6	1188
As purchased Average ....	2	8.2	88.8	17.1	17.5	18.1		3.4	1125
Pigs' feet, pickled:
Edible portion Average ....	2		88.2	16.8	16.1	14.8		8.9	888
As purchased Average ....	2	88.5	44.8	18.2	10.0	9.3	_____	8.8	888
Dry-salted backs:
Edible portion Average ....	2		17.3	7.7	7.2	72.7		2.8	3210
As purchased Average ....	2	8.1	18.8	7.1	8.5	88.8		2.7	2988

1 Refuse, case.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	NX 6.26	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
PORK, PICKLED, SALTED, and smoked - Continued
Dry-salted bellies:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion -Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion -Average ....	2		17.7	8.4	6.7	72.2		8.4	8288
As purchased -Average ....	2	8.2	16.2	7.7	6.2	88.2		8.2	2935
Salt pork, clear fat, as purchased:
Average ....	7		7.9	1.8	2.0	88.2		8.8	8878
Salt pork, lean ends:
Edible portion -Average ....	4		18.8	8.4	7.8	87.1		8.7	2888
As purchased -Average ....	4	11.2	17.8	7.4	6.6	88.8		5.1	2888
Bacon, smoked, lean:
Edible portion -Average ....	2		81.8	18.8	14.6	42.8		11.8	2888
As purchased -Average ....	2	17.0	28.8	18.8	12.3	35.5		8.7	1740
Bacon, smoked, medium fat:
Edible portion -Average ....	• 17		18.8	8.8	94	87.4		4.4	3030
As purchased -Average ....	17	7.7	17.4	8.1	8.6	82.2		4.1	2788
Bacon, smoked, all analyses:
Edible portion . . .	19		20.2	10.5	9.9	64.8		5.1	2930
As purchased . . .	19	8.7	18.4	9.5	9.0	59.4		4.5	2685
Ribs, cooked, as purchased ....	1		33.6	24.8	26.6	37.6	______	2.2	2050
Steak, cooked, as purchased ....	1	--------	33.2	--------	19.9	45.4	--------	1.5	2285
PORK, CANNED
Brawn, boars' brains, as purchased:
Average . . . .	2		48.8	25.2	23.4	28.8	--------	4.8	1448

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
pork, canned - Continued
Boars' heads, as purchased:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Average ....	2		55.3	20.7	19.2	22.2		3.8	1820
Ham, deviled, as purchased:
Average ....	0		44.1	10.0	18.5	84.1		3.3	1700
SAUSAGE1
Arles:
Edible portion. . .	1		17.2	26.8	24.9	50.6		7.3	2635
As purchased . . .	1	5.2	16.3	25.4	28.6	48.0		6.9	2495
Banquet:
Edible portion. . .	1		62.7	18.3	17.9	15.7		3.7	1005
As purchased . . .	1	1.6	61.7	18.0	17.7	15.4		3.6	985
Bologna:
Edible portion Average ....	8		80.0	18.7	184	17.0	0.3	8.7	1005
As purchased Average ....	4	8.S	85.2	18.2	18.0	10.7		8.8	1170
Farmer:
Edible portion	1		23.2	29.0	27.2	42.0		7.6	2310
As purchased . . .	1	3.9	22.2	27.9	26.2	40.4		7.3	2225
Frankfort, as purchased:
Average ....	8		57.2	10.0	19.7	18.0	1.1	8.4	1170
Holsteiner:
Edible portion. . .	1		25.6	29.4	£94	37.3	3.4	4.3	2220
As purchased . . .	1	2.2	25.1	28.7	28.7	36.5	3.3	4.2	2135
Lyons, pure ham:
Edible portion . . .	1		32.5	32.3	32.3	27.2		8.0	1750
As purchased . . .	1	10.0	29.2	29.1	29.1	24.5		7.2	1575
Pork, as purchased:
Average ....	11		80.8	18.0	12.7	44.2	1.1	2.2	2125

1 In some cases the sum of the percentages of water, protein, fat, and ash in sausage does not make 100. In such cases the difference is estimated as carbohydrates. There are, however, no tests showing the presence of these, and it may be more nearly correct to give no value for carbohydrates.

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
sausage - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Pork sausage meat, as purchased. . .		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Pork sausage meat, as purchased. . .	1		46.2	17.4	17.9	32.5		3.4	1695
Pork and beef chopped together, as purchased ....	1		55.4	19.4	19.6	24.1		1.0	1380
Salmi:
Edible portion Average ....	3	_____	30.5	24.1	22.6	33.9		7.3	2130
As purchased Average ....	3	9.3	27.0	31.8	20.5	33.3		9.4	1335
Summer:
Edible portion Average ....	3		23.2	33.0	24.6	44.5		7.7	3399
As purchased Average ....	3	7.9	33.0	24.5	28.0	42.1		7.9	3339
Tongue, as purchased	1		46.4	20.1	17.3	33.1		3.2	1770
Wienerwurst, as purchased . . .	1		43.9	28.0		22.1	1.6	4.4	1485
SAUSAGE, CANNED
Beef, as purchased . .	1		59.6	17.9	17.8	20.6		2.0	1200
Bologna, Italian, as purchased ....	1		42.6	24.9	23.2	27.8		6.4	1635
Frankfort, as purchased	1		72.7	14.9	14.6	9.9		2.8	695
Oxford, as purchased	1		28.9	9.9	9.9	58.5	0.6	2.1	2665
Pork:
Edible portion. . .	1		56.6	16.6	16.6	24.8		2.0	1355
As purchased . . .	1	12.61	49.5	14.5	14.5	21.6		1.8	1180
POULTRY AND GAME, FRESH
Chicken, broilers:
Edible portion Average ....	3		74.8	31.5	21.6	3.5		1.1	395

1 Refuse liquid.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
POULTRY AND GAME, FRESH - Continued
Chicken, broilers - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....	3	41.6	48.7	12.8	12.6	1.4		6.7	288
Fowls:
Edible portion Average ....	26		63.7	19.8	19.0	16.3		1.6	1648
As purchased Average ... . .	26	25.9	47.1	18.7	14.0	12.3		6.7	778
Goose, young:
Edible portion . . .	1		46.7	16.3	16.8	36.2		0.8	1830
As purchased . . .	1	17.6	38.5	13.4	18.4	29.8		0.7	1505
Turkey:
Edible portion Average ....	8		55.5	21.1	20.6	22.8		1.6	1866
As purchased Average ....	8	22.7	42.4	16.1	16.7	18.4		6.8	1678
Chicken giuard, as purchased ....			72.5	24.7	24.7	1.4		1.4	520
Chicken heart, as purchased ....			72.0	20.7	21.1	5.5		1.4	615
Chicken liver, as purchased ....			69.3	22.4		4.2	2.4	1.7	640
Goose gissard ....			73.8	19.6	19.4	5.8		1.0	610
Goose liver, as purchased			62.6	16.6		15.9	3.7	1.2	1050
Turkey gissard, as purchased ....			62.7	20.5		14.5	1.2	1.1	1015
Turkey heart, as purchased ....			68.6	16.8	17.2	13.2		1.0	870
Turkey liver, as purchased ....			69.6	22.9		5.2	0.6	1.7	655
POULTRY AND GAME, COOKED
Capon:
Edible portion. . .	1		59.9	27.0	27.8	11.5		1.3	985

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
POULTRY AND GAME, cooked - Continued
Capon - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased ...	1	10.4	63.6	24.2	24.6	10.3		1.2	885
Capon, with stuffing:
Edible portion. . .	1		62.1	21.8		10.9	3.8	1.4	935
As purchased . . .	1	7.7	57.2	20.1		10.3	3.5	1.2	875
Chicken, fricasseed, edible portion . .	1		67.5	17.6		11.5	2.4	1.0	855
Turkey, roast, edible portion	1		52.0	27.8	28.4	18.4		1.2	1295
Turkey, roast, light and dark meat and stuffing, edible portion....	1		65.0		17.1	10.8	5.5	1.6	870
POULTRY AND GAME, CANNED
Chicken, sandwich, as purchased . .	1		46.9	20.8	20.6	30.0		2.6	1655
Turkey, sandwich, as purchased. . .	1		47.4	20.7	20.7	29.2		2.7	1615
Plover, roast, as purchased ....	1		57.7	22.4		10.2	7.6	2.1	985
Quail, as purchased . .	1		66.0	21.8		8.0	1.7	1.6	775
FISH, FRESH
Alewife, whole:
Edible portion Average ....	2		74.4	19.4	19.2	4.9		1.5	570

1 A considerable number of determinations of phosphorus, sulfur, and chlorine have been made in the flesh of fresh fish. These are recorded in the following table in terms of phosphorio anhydrid (P205), sulfuric anhydrid (SO,), and chlorine (CI), and in percentages of the total weight of "edible portion" or flesh:

Phosphobic Anhydrid, Sulfuric Anhydrid, and Chlorine in Samples of Fresh Fish
	Phosphoric An-hydrid		Sulfuric An-htdrid		Chlorine
Kind of Fish	Number of Determinations	Average	Number of Determinations	Average	Number of Determinations	Average
		Per Cent		Per Cent		Per Cent
Alewife ....	1	0.50
Bass:
Black....	1	0.44	1	0.89	-	- - -
Striped . . .	2	0.48	1	0.47
Blackfish . . .	1	0.52	1	0.46	1	0.24
Bluefish ....	1	0.62		---------		- -
Cod.....	2	0.45
Eels, salt water	1	0.51		- -
Flounder . . .	2	0.40	2	0.42
Haddock . . .	2	0.47	1	0.41	..
Halibut ....	2	0.44	1	0.49
Herring ....	1	0.55	1	0.55
Mackerel . . .	4	0.56	2	0.47
Muskellunge . .	1	0.52	1	0.37	- -
Perch:
White....	2	0.44	2	0.65	- - -
Pike ....	1	0.46	1	0.90	■	■
Porgy ....	2	0.59	1	0.52
Red snapper . .	2	0.47	2	0.47
Salmon ....	2	0.57	1	0.61
Landlocked . .	2	0.51	2	0.40
California . .	1	0.69	1	0.43		- -
Shad.....	2	0.60	1	0.52		*
Sheepshead . .		0.45	1	0.48
Smelt ....		0.81	1	0.55
Spanish mackerel		0.60	1	0.58
Trout, brook . .		0.61	1	0.48		- -
Turbot ....		0.48	1	0.32
Whitefish . . .		0.71	1	0.41

Food Materials	Number of Analyses	Refund	Water	Protein		Fat	Total Carbohydrates	Abb	Fuel Value per Pound
Food Materials	Number of Analyses	Refund	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Abb	Fuel Value per Pound
Animal Food - Continued
fish, fresh - Continued
Alewife, whole - Con-tinned
Alewife, whole - Con-tinned		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....	-	49.5	37.6	9.8	9.7	2.4		0.8	285
Bass, black, whole:
Edible portion Average ....	2		76.7	20.6	204	1.7		1.2	455
As purchased Average ....	2	54.8	34.6	9.3	9.8	0.8		0.5	205
Bass, red, whole:
Edible portion . . .	1		S1.6	16.9	16.7	0.5		1.2	335
As purchased . . .	1	63.5	29.8	6.2	8.1	0.2		0.4	125
Bass, sea, whole:
Edible portion . . .	1		79.3	19.8	18.8	0.5		1.4	390
As purchased . . .	1	56.1	34.8	8.7	8.S	0.2		0.6	170
Bass, striped, whole:
Edible portion Average ....	6		77.7	18.6	18.8	2.8		l.2	465
As purchased Average ....	5	55.0	35.1	8.4	8.8	1.1	■	0.5	200
Bass, striped, entrails removed, as purchased ....	1	51.2	37.4	8.8	8.7	2.2		0.5	255
Blackfish, whole:
Edible portion Average ....	4		79.1	18.7	18.5	1.3		1.1	405
As purchased Average ....	2	60.2	31.4	7.4	7.8	0.7		0.4	165
Blackfish, entrails removed, as purchased:
Average ....	2	55.7	35.0	8.4	8.8	0.5		0.6	175
Bluefish, entrails removed:
Edible portion. . .	1		78.5	19.4	19.0	1.2		1.3	410

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
fish, fresh - Continued
Bluefish, entrails removed - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased . . .	1	48.6	40.3	10.0	9.8	0.6		0.7	210
Buffalo fish, entrails removed:
Edible portion . . .	1		78.6	18.0	17.9	2.3		1.2	430
As purchased . . .	1	52.5	37.3	8.5	8.5	1.1		0.6	205
Butter-fish, whole:
Edible portion . . .	1		70.0	18.0	17.8	11.0		1.2	800
As purchased . . .	1	42.8	40.1	10.3	10.2	6.3		0.6	460
Catfish:
Edible portion . . .	1		64.1	14.4	14.4	20.6		0.9	1135
As purchased . . .	1	19.4	51.7	11.6	11.6	16.6		0.7	915
Ciscoe, whole:
Edible portion Average ....	3		74.0	18.5	18.1	0.8		1.1	630
As purchased . . .	1	42.7	43.6	11.1	11.0	2.0		0.7	290
Ciscoe, entrails removed, as purchased:
Average ....	2	10.1	65.6	10.3	15.9	7.5		0.9	020
Cod, whole:
Edible portion Average ....	5		82.6	10.5	15.8	0.4		1.2	325
As purchased Average ....	2	52.5	38.7	8.4	8.0	0.2		0.0	105
Cod, dressed, as purchased:
Average ....	3	29.9	58.5	11.1	10.6	0.2		0.8	215
Cod, sections, edible portion:
Average ....	3		82.5	10.7	16.3	0.3		0.9	325
Cod, steaks:
Edible portion . . .	1		79.7	18.7	18.6	0.5		1.2	370
As purchased . . .	1	9.2	72.4	17.0	16.9	0.5		1.0	335
Cusk, entrails removed:
Edible portion . . .	1		82.0	17.0	16.9	0.2		0.9	325

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbo-hydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbo-hydrates	Ash	Fuel Value per Pound
Animal Food - Continued
fish, fresh - Continued
Cusk, entrails removed Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased . . .	1	40.3	40.0	10.1	10.1	0.1		0.5	190
Eels, salt water, head, skin, and entrails removed:
Edible portion Average ....	2		71.6	18.6	18.3	9.1		1.0	730
As purchased Average ....	2	20.2	57.2	14.8	14.6	7.2		0.8	580
Flounder, whole:
Edible portion Average ....	%		84.2	14.2	13.9	0.6		1.3	290
As purchased Average ....	2	•1.5	32.6	5.4	6.1	0.3		0.5	115
Flounder, entrails removed, as purchased ....	1	57.0	35.8	6.4	6.3	0.3		0.6	130
Haddock, entrails removed:
Edible portion Average ....	4		81.7	17.2	16.8	0.3		1.2	335
As purchased Average ....	4	51.0	40.0	8.4	8.2	0.2		0.6	165
Hake, entrails removed: Edible portion. . .	1		83.1	15.4	15.2	0.7		1.0	315
As purchased . . .	1	52.5	39.5	7.3	7.2	0.3		0.5	150
Halibut, steaks or sections:
Edible portion Average ....	8		75.4	18.6	184	5.2		1.0	545
As purchased Average ....	8	17.7	•1.1	15.3	16.1	4.4		0.9	470
Herring, whole:
Edible portion Average ....	2		72.5	19.5	18.9	7.1		1.5	600

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
fish, fresh - Continued
Herring, whole - Continued
Herring, whole - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....	2	42.6	41.7	11.2	10.9	3.9	- -	6.9	375
Kingfish, whole:
Edible portion . . .	1		79.2	18.9	18.7	0.9		1.2	390
As purchased . . .	1	56.6	34.4	8.2	8.1	0.4		0.5	170
Lamprey, whole:
Edible portion. . .	1		71.1	15.0	14.9	13.3		0.7	840
As purchased . . .	1	45.8	38.5	8.1	8.1	7.2		0.4	455
Mackerel, whole:
Edible portion Average ....	•		73.4	18.7	18.S	7.1		1.2	645
As purchased Average ....	5	44.7	46.4	16.2	10.0	4.2		6.7	365
Mackerel, entrails removed, as pur-chased • •	1	40.7	43.7	11.6	114	3.5		0.7	365
Mullet, whole:
Edible portion . . .	1		74.9	19.5	19.3	4.6		1.2	555
As purchased . . .	1	57.9	31.5	8.2	8.1	2.0		0.5	235
Muskellunge, whole:
Edible portion . . .	1		76.3	20.2	19.6	2.5		1.6	480
As purchased . . .	1	29.2	38.7	10.2	10.0	1.3	- -	0.8	245
Perch, white, whole:
Edible portion Average ....	2		75.7	19.3	19.1	4.0		1.2	536
As purchased Average ....	2	62.5	28.4	7.3	7.2	1.5		6.4	266
Perch, pike (wall-eyed pike):
Edible portion . . .	1		79.7	18.6	184	0.5		1.4	365
As purchased . . .	1	57.3	34.0	7.9	7.9	0.2		0.6	155
Perch, yellow, whole:
Edible portion Average ....	2		79.3	18.7	18.7	6.8		1.2	386

Food Materiais	Number or Analyses	Refuer	Water	Protein		Pat	Total Carbo-hydrates	Air	per Pound
Food Materiais	Number or Analyses	Refuer	Water	N X 6.95	By Difference	Pat	Total Carbo-hydrates	Air	per Pound
Animal Food - Continued
FISH, FRESH - Continued
Perch, yellow, whole -		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Cal-
As purchased ...	1	62.7	30.0	6.6	6.7	0.2	---------	0.4	130
Perch, yellow, dressed, purchased . .	1	35.1	50.7	12.8	12.6	0.7		0.9	265
Pickerel, pike, whole:
Edible portion Average ....	2		724	18.7	18J5	24		14	370
As purchased Average	2	47.1	42.2	24	9.9	24		•4	190
Pickerel, pike, entrails removed as purchased	1	42.7	45.7	10.7	10.7	0.3		0.6	210
Pike, gray, whole:
Edible portion. . .	1		80.8	17.9	17.3	0.8		1.1	365
As purchased	1	63.2	29.7	6.6	6.4	0.3		0.4	135
Pollock, dressed:
Edible portion . . .	1		76.0	21.6	21.7	0.8		1.5	435
As purchased . . .	1	28.5	54.3	15.4	15.5	0.6		1.1	310
Pompano, whole:
Edible portion Average ....	2		72.8	184	18.7	74		14	222
As purchased Average ....	2	454	39.5	124	10.2	44		24	375
Porgy, whole:
Edible portion Average ....	2		75.0	184	18.5	5.1		1.4	500
As purchased Average ....	2	224	29.9	74	74	2.1		24	225
Red grouper, entrails removed:
Edible portion Average ....	2		79.5	124	18.8	24		1.1	285
As purchased Average ....	2	554	35.0	84	84	24		24	122
Red snapper, whole:
Edible portion Average • •	2		78.4	12.7	19.2	1.2		14	410

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
fish, fresh - Continued
Red snapper, whole Continued
Red snapper, whole Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....	2	46.1	42.9	19.8	10.6	9.6		9.7	225
Red snapper, entrails and gills removed, as purchased. . .	1	45.3	43.7	10.6	10.0	0.3		0.7	210
Salmon, whole:
Edible portion Average ....	6		64.6	22.9	21.£	12.8		1.4	959
As purchased Average ....	4	34.9	49.9	15.3	144	8.9		9.9	669
Salmon, entrails removed, as purchased:
Average ....	2	29.5	48.1	13.8	1S.6	8.1	---------	9.8	699
Salmon, landlocked, whole, spent:
Edible portion Average ....	4		77.7	17.8	17.8	3.3		1.2	479
As purchased - Average.....	4	46.5	42.3	9.7	9.8	1.8		9.6	255
Salmon, California, anterior sections:
Edible portion Average ....	2		63.6	17.8	17.6	17.8		1.1	1989
As purchased . . .	1	10.3	57.9	16.7	16.1	14.8	■■	0.9	935
Shad, whole:
Edible portion Average ....	7		79.6	18.8	18.6	9.5		1.3	759
As purchased Average ....	7	50.1	35.2	9.4	9.2	4.8	______	9.7	389
Shad, roe, as purchased	1	- -	71.2	20.9	- -	3.8	2.6	1.5	600
Sheepshead, whole:
Edible portion Average ....	2		75.6	29.1	19.5	3.7		1.2	539
As purchased . . .	1	66.0	26.9	6.6	64	0.2		0.5	130
Sheepshead, entrails removed, as purchased	1	56.6	31.2	9.0	8.8	2.9		0.5	290

Food Materials	Number OF Analyses	Refuse	Water	Protein		Fat	Total CabboHYDRATES	Ash	Fuel Value per Pound
Food Materials	Number OF Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total CabboHYDRATES	Ash	Fuel Value per Pound
Animal Food - Continued
F1SH, fresh - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Skate, lobe of body:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion. . .	1		82.2	18.2	15.3	1.4		1.1	400
As purchased . . .	1	51.0	40.2	8.9	7.5	0.7		0.6	195
Smelt, whole:
Edible portion Average ....	2		78.8	17.8	17.3	1.8		1.7	405
As purchased Average ....	2	41.8	46.1	18.1	10.0	1.0		1.0	230
Spanish mackerel, whole:
Edible portion . . .	1		68.1	21.5	91.0	9.4		1.5	795
As purchased . . .	1	34.6	44.5	14.1	13.7	6.2		1.0	525
Sturgeon, anterior sections:
Edible portion. . .	1		78.7	18.1	18.0	1.9	.	1.4	415
As purchased . . .	1	14.4	67.4	15.1	15.4	1.6		1.2	350
Tomcod, whole:
Edible portion. . .	1		81.5	17.2	17.1	0.4		1.0	335
As purchased . . .	1	60.9	32.7	6.9	6.8	0.2		0.4	135
Trout, brook, whole:
Edible portion Average ....	3	_____	77.8	19.2	18.9	8.1		1.3	445
As purchased Average ....	1	48.1	40.4	8.8	9.8	1.1	______	0.6	888
Trout, salmon or lake:
Edible portion Average ....	2		70.8	17.8	17.7	18.8		1.2	765
As purchased Average ....	2	48.5	88.8	8.1	9.2	5.1	_____	0.6	888
Turcot:
Edible portion. . .	1		71.4	14.8	19.9	14.4		1.3	885
As purchased . . .	1	47.7	37.3	7.7	6.8	7.5		0.7	460
Weakfish, whole:
Edible portion. . .	1		79.0	17.8	174	2.4		1.2	430
As purchased . . .	1	51.9	38.0	8.6	84	1.1		0.6	205
Whitefish, whole:
Edible portion . . .	1		69.8	22.9	99.1	6.5		1.6	700
As purchased . . .	1	53.5	32.5	10.6	10.3	3.0		0.7	325

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
FISH, COOKED		Per	Per	Per	Per	Per	Per	Per	Cal-
Bluefish, cooked, edible portion ....		Cent	Cent	Cent	Cent	Cent	Cent	Cent	ories
Bluefish, cooked, edible portion ....	1		68.2	25.9	26.1	4.5		1.2	670
Spanish mackerel, broiled Edible portion . . .	1		68.9	23.7	23.2	6.5		1.4	715
As purchased . . .	1	7.9	63.5	21.8	21 4	5.9		1.3	655
FISH, PRESERVED AND CANNED 1
Cod, salt: 2
Edible portion - Average ....	2		53.5	25.4	£1.5	•.3		24.7*	410

Phosphoric Anhydrid, Sulfuric Anhydrid, And Chlorine In Samples Of Preserved And Canned Fish

1 A considerable number of determinations of phosphorus, sulfur, and chlorine have been made in the flesh of preserved and canned fish. These are recorded in the following table in terms of phosphoric anhydrid (P205), sulfuric anhydrid (SO3) and chlorine (CI), and in percentages of the total weight of "edible portion" or flesh:

Kind of Fish	Phosphoric Anhydrid		Sulfuric Anhydrid		Chlorine
Kind of Fish	Number of Determinations	Average	Number of Determinations	Average	Number of Determinations	Average
		Per Cent		Per Cent		Per Cent
Cod, salt . . .	2	0.25	2	0.74	2	11.92
Cod, salt, boneless	1	0.36		0.68	1	11.19
Halibut, smoked .	1	0.47		0.44	1	8.66
Herring, smoked .	1	0.84		1.24	1	7.21
Mackerel, salt. .	1	0.35		0.61
Salmon, canned	1 .	0.61		0.44

2 It is observable that in salt cod the proportion of protein by difference is muoh smaller than by factor. The former value is apparently more nearly correct, and has been used in estimating the fuel value per pound.

3 Two samples averaged 23 per cent common salt.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
FISH, PRESERVED AND canned - Continued
Cod, salt - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....	2	24.9	40.2	19.t	16.0	0.4		18.*	31*
Cod, salt, "boneless":
Edible portion Average ....	2		55.0	27.3	25.7	0.2		19.01	4S9
As purchased . . .	1	1.6	54.8	27.7	28.6	0.3		14.7	545
Haddock, smoked:
Edible portion . . .	1		72.5	23.3	28.7	0.2		3.6	440
As purchased . . .	1	32.2	49.2	15.8	16.1	0.1		2.4	305
Haddock, smoked, cooked, canned, as purchased ....	1		68.7	22.3	21.8	2.3		7.2	510
Halibut, smoked:
Edible portion Average ....	2		49.4	20.7	20.6	15.0		l5.02	1028
As purchased Average ....	2	7.0	46.0	19.3	19.1	14.0		18.9	950
Herring, smoked:
Edible portion. . .	1		34.6	36.9	36.4	15.8	- -	13.23	1355
As purchased . . .	1	44.4	19.2	20.5	20.2	8.8		7.4	750
Lamprey, canned:
Edible portion. . .	1	- - -	63.3	16.9		12.2	3.6	4.0	895
As purchased . . .	1	18.2 4	51.7	13.8		10.0	3.0	3.3	735
Mackerel, salt, entrails removed:
Edible portion. . .	1		42.2	21.1	22.0	22.6		13.25	1345
As purchased . . .	1	22.9	32.5	16.3	17.0	17.4		10.2	1035
Mackerel, salt, canned, as purchased. .	1		68.2	19.6	19.9	8.7		3.2	730

1 One sample contained 19.1 per cent common salt. 2 One sample contained 12.1 per cent common salt.

3 Contained 11.7 per cent common salt.

4 Refuse, oil. 5 Contained 9.2 per cent common salt.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
FISH, PRESERVED AND canned - Continued
Mackerel, salt, canned in oil:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion. . .	1		58.3	25.4	28.5	14.1		4.1	1065
As purchased . . .	1	31.51	39.9	17.4	16.1	9.7		2.8	735
Mackerel, salt, dressed:
Edible portion Average ....	2		43.4	17.3	17.3	26.4		12.92	1435
As purchased Average ....	2	19.7	34.8	13.9	1S.9	21.2		19.4	1155
Minogy, pickled, canned:
Edible portion . . .	1		56.5	22.0	21.9	18.6		3.0	1195
As purchased . . .	1	18.73	46.0	17.9	17.8	15.1		2.4	970
Pilchard in tomatoes, canned, Russia, as purchased. . .	1		52.7	27.9	27.6	15.8		4.0	1185
Salmon, canned:
Edible portion Average ....	7		63.5	21.8	21.8	12.1		2.6	915
As purchased Average ....	3	14.2	56.8	19.5	19.5	7.5		2.9	689
Sardines, canned:
Edible portion Average ....	2		52.8	23.9	224	19.7		5.6	1269
As purchased . . .	1	5.01	53.6	23.7	24.0	12.1		5.3	950
Sturgeon, dried, Russia:
Edible portion . . .	1		50.6	31.8	S2.2	9.6	---------	7.6	995
As purchased . . .	1	12.7	44.1	27.8	28.1	8.4	---------	6.7	870
Sturgeon, caviare, pressed Russian, as purchased ....	1		38.1	30.0		19.7	7.6	4.6	1530
Trout, brook:
Edible portion. . .	1		68.4	22.3	22.8	6.1		3.7	670
As purchased . . .	1	3.5	66.1	21.5	20.9	5.9		3.6	650

1 Refuse, oil. 2Contained 10.4 per cent common salt.

3 Refuse, liquids.

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
FISH, PRESERVED AND canned - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Cal-ories
Tunney, as purchased .	1	- -	72.7	21.7	21.5	4.1		1.7	575
Tunney, canned in oil, Russia:
Edible portion . . .	1		51.3	23.8	- -	20.0	0.6	4.3	1300
As purchased . . .	1	16.71	42.7	20.3	- -	16.7		3.6	1085
AMPHIBIA
Frogs' legs:
Edible portion Average ....	2		88.7	15.5	16.1	0.2		1.0	205
As purchased Average ....	2	32.0	50.0	10.5	10.3	0.1		0.7	200
SHELLFISH, ETC., FRESH2
Clams, long, in shell:
Edible portion Average ....	4		84.8	8.0		1.0	2.0	2.0	240

1 Refuse, oil.

2 A considerable number of determinations of phosphorus and sulfur have been made in the flesh of shellfish. These are recorded in the following table in terms of phosphoric anhydrid (PsOs) and sulfuric anhydrid (80s) and in percentages of the total weight of "edible portion" or flesh:

	Phosphoric Anhydrid		Sulfuric Anhydrid
Kind of Fish	Number of Determinations	Average	Number of Determinations	Average
		Per Cent		Per Cent
Clams, long.....	2	0.48	2	0.56
Clams, round ....	1	0.40	1	0.89
Crayfish......	1	0.53	1	0.26
Lobster......	3	0.38	3	0.42
Oysters......	14	0.30	14	0.68
Scallops......	2	0.48	2	0.49
Lobster, canned . . .	1	0.23	1	0.48
Oysters, canned . . .	1	0.35	1	0.20

Food Materials	Number OF Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number OF Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
SHELLFISH, ETC., FRESH Continued
Clams, long, in shell Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
As purchased Average ....	4	41.9	49.9	5.0		0.6	1.1	1.5	140
Clams, round, in shell:
Edible portion. . .	1		86.2	6.5	--------	0.4	4.2	2.7	215
As purchased . . .	1	67.5	28.0	2.1		0.1	1.4	0.9	70
Clams, round, removed from shell, as purchased ....	1		80.8	10.6		14	5.2	2.3	340
Crabs, hardshell, whole:
Edible portion. . .	1		77.1	16.6		2.0	1.2	3.1	415
As purchased . . .	1	52.4	36.7	7.9		0.9	0.6	1.5	195
Crayfish, abdomen, whole Edible portion . . .	1		81.2	16.0		0.5	1.0	1.3	340
As purchased . . .	1	86.61	10.9	2.1		0.1	0.1	0.2	45
Lobster, whole:
Edible portion Average ....	5		79.2	16.4		1.8	0.4	2.2	390
As purchased Average ....	5	61.7	80.7	5.9		0.7	0.2	0.8	140
Mussels, in shell:
Edible portion. . .	1		84.2	8.7		1.1	4.1	1.9	285
As purchased . . .	1	46.7	44.9	4.6		0.6	2.2	1.0	150
Oysters in shell:
Edible portion Average ....	84		86.9	6.2		1.2	3.7	2.0	235
As purchased Average ....	34	81.4	16.1	1.2		0.2	0.7	0.4	45
Oysters, solids, as purchased:
Average ....	•		88.3	6.0		1.8	3.3	1.1	280
Scallops, as purchased:
Average ....	2		80.3	14.8		0.1	3.4	1.4	845

1 Refuse of whole.

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	NX 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
SHELLFISH, ETC., FRESH Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Terrapin:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion . . .	1		74.5	21.2	21.0	3.5		1.0	545
As purchased . . .	1	75.4	18.3	5.2	6.2	0.9		0.2	135
Turtle, green, whole:
Edible portion . . .	1		79.8	19.8	18.6	0.5		1.2	390
As purchased . . .	1	76.0	19.2	4.7	44	0.1		0.3	90
SHELLFISH, ETC., CANNED
Clams, long, as purchased	1	- -	84.5	9.0		1.3	2.9	2.3	275
Clams, round, as purchased ....	1		82.9	10.5		0.8	3.0	2.8	285
Crabs, as purchased: Average ....	2		80.0	15.8		1.5	0.7	2.0	370
Lobster, as purchased:
Average ....	2		77.8	18.1		1.1	0.5	2.5	390
Oysters, as purchased:
Average ....	4		83.4	8.8		2.4	3.0	1.5	335
Shrimp, as purchased	1		70.8	25.4		1.0	0.2	2.6	520
EGGS
Hens, uncooked:1
Edible portion Average ....	60		73.7	13.4	14.8	10.5		1.0	720
As purchased . . .	-	11.22	65.5	11.9	18.1	9.3		0.9	635
Hens', boiled:
Edible portion Average ....	19		73.2	13.2	14.0	12.0		0.8	70S
As purchased . . .	- -	11.22	65.0	11.7	12.4	10.7		0.7	680

1 Eggs are difficult of analysis, and the discrepancy between the protein by factor and by difference may be due in part to incomplete determination of nitrogen and fat. It is also probable that the factor 6.25 is not correct for eggs. The value of protein by difference is perhaps the more nearly correct and has been used in the computation of the fuel value per pound.

2 Average percentage refuse (shell) in 34 samples.

Hen's boiled whites: Edible portion 1 -		Per cent	Per cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Hen's boiled whites: Edible portion 1 -	11		86.2	12.3	13.0	0.2		0.6	250
Hens, boiled yolks:
Edible portion 2 Average	11		49.5	15.7	18.1	33.3		1.I	I708
DAIly products, ETC.
Butter, as purchased .3.			91.0	1.0		85.0		3.0	3605
Buttermilk, as purchased			91.0	3.0		0.5	4.8	0.7	185
Cheese, American, pale, as purchased 4	1		31.8	28.8		35.9	0.3	3.4	2055
Cheese, American, red, as purchased 5	1		28.6		29.6	38 3		3.5	2185
Cheese, Boudon. as purchased ...........6	1		55.2	1S.4		20.8	1.8	7.0	1195
Cheese, California flat as purchased ...........	4		34.0	24.3		33.4	4.5	3.8	1945
Cheese. Cheddar, as purchased 9	6		27.4	27.7		38.8	4.1	4.0	2145
Cheese, Cheshire, as pur chased 10 . . .	1		37.l	26.9		30.7	0.9	4.4	1810
Cheese, cottage, as purchased:
Average ....	2		72.0	20.0		l.0	4.2	1.8	510

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
dairy products - Can-United
Cheese, Crown brand cream, as purchased1		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Cheese, Crown brand cream, as purchased1	1		31.4	5.2		58.0	2.2	3.2	2585
Cheese, Dutch, as purchased:
Average ....	2		35.2		37.1	17.7		10.0	1435
Cheese, Fromage de Brie, as purchased2	1		60.2	15.9		21.0	1.4	1.5	1210
Cheese, full cream, as purchased:2
Average ....	25	- -	34.2	25.9		33.7	2.4	3.8	1959
Cheese, imitation full cream, Ohio, as purchased. . .	1		37.9		25.9	31.7		4.5	1820
Cheese, imitation old English, as purchased' . . .	1		20.7	30.1		42.7	1.3	5.2	2385
Cheese, Limburger, as purchased5 . .	1	____	42.1	23.0	_____	29.4	0.4	5.1	1675
Cheese, Neuchatel, as purchased:6 Average ....	2		50.0	18.7		27.4	1.5	2.4	1530

1 Contained 2.72 per cent common salt.

2 Contained 0.40 per cent common salt.

3 Four cheeses were analysed when 1, 3, and 5 weeks old. The average composition is as follows: When 7 days old, water 35.4, protein 21.6, fat 35.8, carbohydrates 3.9, and ash 3.3 per cent; when 21 days old, water 34.7, protein 22.7, fat 36.6, carbohydrates 2.1, and ash 3.9 per cent; when 35 days old, water 34.9, protein 23.3, fat 36.7, carbohydrates 0.7, and ash 4.4 per cent. The average of 20 analyses in which protein and carbohydrates were determined by difference gives: Water 28.3, protein and carbohydrates 38, fat 32.7, and ash 4 per cent. The average of 78 analyses in which the carbohydrates and ash were determined by difference gives: Water 24.9, protein 38,fat 32.7, carbohydrates and ash 4.4 per cent. The average of 148 analyses of green cheese in which the carbohydrates and ash were determined by difference gives: Water 33, protein 28.6, fat 33.7, carbohydrates and ash 4.7 per cent.

4 Contained 1.47 per cent common salt.

5 Contained 3.51 per cent common salt.

6 The average of 10 analyses in which protein and sugar were not determined gives: Water 53.6, protein and sugar (by difference) 18.9, fat 27.7, lactic acid 1.2, and ash 2.6 per cent (including 1.4 per cent common salt).

Food Materials	Number- or Analyses	Refuser	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number- or Analyses	Refuser	Water	N X6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Animal Food - Continued
DAIRY PRODUCTS, ETC. Continued
Cheese, partly skimmed milk, as purchased:1		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Average ....	3		38.2	25.4		29.5	S.6	3.3	1786
Cheese, pineapple, as purchased:2
Average ....	6		23.6	26.6		38.9	2.6	6.6	2246
Cheese, Roquefort, as purchased 3 . .	1		30.3	22.6		29.5	1.8	6.8	1700
Cheese, skimmed milk, as purchased:4
Average ....	•		45.7	31.6		16.4	2.2	4.2	1329
Cheese, Swiss, as purchased:5
Average ....	2		31.4	27.6		34.9	1.3	4.8	2616
Cheese, whole milk. (See Full cream cheese.)
Cream, as purchased 6 .			74.0	2.5		18.5	4.5	0.5	910
Koumiss, as purchased:7
Average ....	8		89.3	2.8		2.1	6.4	6.4	246

1 Three cheeses were analysed when 1, 3, and 5 weeks old. The average composition is as follows: When 1 week old, water 38.4, protein 25, fat 30, carbohydrates 3.3, and ash 3.3 per cent; when 3 weeks old, water 38.4, protein 25.3, fat 29, carbohydrates 4, and ash 3.3 per cent; when 5 weeks old, water 37.7, protein 26, fat 29.7, carbohydrates 3.2, and ash 3.4 per cent.

2 Four samples contained an average of 2.13 per cent common salt.

3 Contained 5.3 per cent common salt.

4 Two samples contained an average of 1.5 per cent common salt.

5 Contained 1.9 per cent common salt.6 The averages given for butter, buttermilk, cream, skim milk, and whole milk are assumed from the most reliable data available, but are not averages of all analyses.

7 Contained, on the average, 4.4 per cent cane sugar and 0.76 per cent alcohol Ash not reported, but assumed from European analyses.

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value. per Pound
Food Materials	Number or Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value. per Pound
Animal Food - Continued
DAIRY PRODUCTS, ETC. Continued
Milk, condensed, sweetened, aspurchased:l		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Average ....	24		26.9	8.8		8.3	54.1	1.9	1529
Milk, condensed, unsweetened, "evaporated cream," as purchased:
Average ....	6		68.2	9.6		9.3	11.2	1.7	780
Milk, skimmed, as purchased 2 ...			90.5	3.4		0.3	5.1	0.7	170
Milk, whole, as purchased2	-		87.0	3.3		4.0	5.0	0.7 3	325
Whey, as purchased	-		93.0	1.0		0.3	5.0	0.7	125
MISCELLANEOUS
Gelatin, as purchased:
Average ....	6		13.6	1.4	84.2	0.1		2.1	1795
Calf's-foot jelly, as purchased ....	1		77.6	4.3			17.4	0.7	405
Isinglass, sturgeon, as purchased. . .	1		19.0	89.3	774	1.6		2.0	1730
Spinal column, sturgeon, as purchased . .	1		17.7	59.8		17.1	0.8	4.6	1850
Lard, refined, as purchased ....	1					100.0			4220
Lard, unrefined, as purchased:
Average ....	3		4.8	2.2	1.1	94.9		9.1	4919
Tallow, refined, as purchased ....	1					100.0			4220
Cottolene, as, purchased.	1					100.0			4220
Oleomargarine, as purchased ....	41		9.5	1.2		83.0		6.3	3525
Beef juice, as purchased	1		93.0	4.9		0.6		1.5	115

1 Sixteen samples contained, on the average, 43.6 per cent cane sugar.

2 The averages given for butter, buttermilk, cream, skim milk, and whole milk are assumed from the most reliable data available, but are not averages of all analyses.

3 According to Farrington and Woll the ash of cow's milk contains, on the average, K2O 25.6, Na2O 12.5, CaO 24.6, P2Os 21.2, and CI 16.3 per cent.

Food Materials	number of Analysis	Refuse	Water	Protein	Fat	Total Carbohydrates (including Fiber)	Fiber (Number of Determinations in Parentheses)	Ash	Fuel Value per Pound
Vegetable Food Continued
FLOURS, MEALS, ETC. Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Kafir corn	1	- -	16.8	6.6	3.8	70.6	1.1	2.2	1595
Oatmeal: 1
Average ....	16		7.3	16.1	7.2	67.5	(9)0.9	1.9	1833
Oatmeal, boiled . . .	1		84.5	2.8	0.5	11.5		0.7	285
Oatmeal gruel:
Average ....	2	--------	91.6	1.3	3.4	6.3		0.5	133
Oatmeal water:
Average ....	2	- -	96.0	3.7	0.1	2.9		0.3	73
Oats, other preparations:2
Rolled oats -
Average ....	20		7.7	16.7	7.3	66.2	(2)1.3	2.1	1850
Miscellaneous -
Average ....	28		7.9	13.3	7.3	33.8	(20)0.9	1.7	1833
All analyses, average3	46		7.8	13.3	7.3	66.3	(22)1.0	1.9	1833
Rice:
Average ....	21		13.3	8.3	0.3	79.0	(12)0.2	3.4	1333
Rice, boiled:
Average ....	8		72.5	2.8	0.1	24.4		0.2	510
Rice, flaked:
Average ....	2		9.5	7.3	0.4	81.9	0.2	0.2	1383
Rice flour:4
Average ....	4		8.5	8.6	6.1	68.0	16.1	8.8	1383
Rye flour:
Average ....	8		13.3	6.8	0.9	78.7	(4)0.4	8.7	1630
	1		11.4	13.6	2.0	71.5	1.8	1.5	1665

1 The ash of 1 sample contained 0.414 per cent phosphorus.

2 The preparations analysed include a considerable number of brands, each of which varies in composition only slightly from the average.

3 The ash of 5 samples contained an average of 0.418 per cent phosphorus.

4 Rice flour is used mainly as a fodder, and varies considerably in composition. The ash of 2 samples contained an average of P2O5 29.1, K20 12.6, CaO 1, MgO 7.6, and 80s 0.3 per cent. Two samples contained an average of protein (NX 6.25) 11.8, and proteids 11.6 per cent.

Food Materials	Number or Analyses	Refuse	Water	Protein	Fat	Total Carbohydrates (including Fiber)	Fiber (Number of Determinations in Parentheses)	Ash	Fuel Value per Pound
Vegetable Food Continued
FLOURS, MEALS, ETC. Continued
Wheat flour, California fine:l		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Average ....	3		18.8	7.9	1.4	70.4	--------	0.3	1025
Wheat flour, entire wheat:
Average ....	9		11.4	13.8	1.9	71.9	(0)0.9	1.0	1075
Wheat flour, gluten:
Average ....	5		12.0	14.2	1.8	71.1	(0)0.6	0.0	1005
Wheat flour, Graham:
Average ....	13		11.3	13.3	2.2	71.4	(0)1.9	1.8	1070
Wheat flour, prepared (self-raising): 2
Average ....	29	--------	10.8	19.2	1.2	73.9	(0)0.4	4.8	1000
Wheat flour, patent roller process, bakers' grade:
Average ....	14	- -	11.9	13.3	1.5	72.7	(0)0.7	0.0	1005
Wheat flour, patent roller process, family and straight grade:
Spring wheat Average ....	3		11.9	10.9	1.1	73.0	(0)0.1	0.5	1055
Winter wheat 2 Average ....	6		1S.1	12.3	1.1	73.0	(0)0.8	0.3	1035
Undesignated Average ....	19		12.9	10.4	1.9	73.2	(0)0.1	0.5	1035
All analyses, average.	28		12.8	10.8	1.1	74.8	(6)0.2	0.5	1040

1 The ash of 3 complete samples contained an average of 49.3 per cent P2O5.

2 The flours analysed included 18 varieties or brands. The variation between different samples of the same brand is as wide as that between the averages of the different brands. The widest variation is in the ash, which of course depends upon the mineral matters added for raising.

3 The ash of 1 sample contained K2O 36.3, CaO 5.7, MgO 6.4, and P2O5 49.3 per cent. In 1 sample protein (N X 6.25) 11.4 and proteids 10.8 per cent.

Food Materials	Number or Analyses	Refuse	Water	Protein	Fat	Total Carbohydrates (including Fiber)	Fiber (Number of Determinations. in Parentheses)	Ash	Fuel Value per Pound
Vegetable Food Continued
Flours, MEALS, ETC. Continued
Wheat flour, patent roller process, grade not indicated:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Cal-oriel
Average ....	111	--------	11.5	U.4	1.0	73.0	(15)0.2	0.5	1000
Wheat flour, patent roller process, high grade							(7)0.1		1656
Spring wheat Average ....	23		12.3	11.7	1.1	74.3		0.4
Winter wheat1 Average ....	6		13.3	11.0	0.0	74.4	0.3	0.4	1625
Undesignated Average ....	28		-12.5	10.8	1.0	75.2	(1)0.1	0.5	1640
All analyses, average.	57		12.4	11.2	1.0	74.0	(14)0.2	0.5	1645
Average of all analyses of high and medium grades and grade not indicated ....	210		12.0	U.4	1.0	75.1	(41)0.3	0.5	1650
Wheat flour, patent roller process, low grade2 Average ....	13		12.0	14.0	1.0	71.2	(7)0.8	0.9	1665
Wheat flour, unclassified process, grade not indicated:
Spring wheat 2 Average ....	4	--------	12.4	10.6	1.0	75.4	(3)0.6	0.7	1640

1 The ash of 1 sample contained K2O 38.5, CaO 5.6, MO 4.4, P2O5 48.1, and SO2 0.2 per cent. In 1 sample protein (N + 6.25) 10.6 and proteids 10.3 per cent.

2 The ash of 1 sample contained KsO 32.3, CaO 4.5, MgO 9.3, and P2O5 53.1 per cent. In 1 sample protein (N X 6.25) 14.1 and proteids 13.8 per cent.

3 Three samples contained an average of starch 70.8, dextrin 1.5, and sugar, etc., 1.8 per cent.

Food Materials	Number OF Analyses	Refuse	Water	Protein	Fat	Total Carbohydrates (including Fiber)	Fiber (Number of Determinations in Parentheses)	Ash	Fuel Value per Pound
Vegetable Food Continued
FLOURS, MEALS, ETC. . Continued
Wheat flour, unclassified process, grade not indicated: - Continued
		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Winter wheatl -. Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Winter wheatl -. Average ....	21		11.9	19.7	1.9	75.8	(5)0.4	0.6	1959
Undesignated 2 Average ....	8		9.4	19.4	1.2	78.4	(3)0.9	9.9	1799
All analyses, average.	33		11.4	19.0	1.1	79.3	(10)0.2	9.9	1885
Wheat preparations, breakfast foods:3
Cracked and crushed4 Average ....	11		19.1	11.1	1.7	75.5	(7)1.7	1.8	1885
Farina 5 Average ....	9		19.9	11.9	1.4	79.3	(7)0.4	9.4	1885
Flaked 6 Average ....	7		8.7	13.4	1.4	74.3	1.8	2.2	1899
Germs6 Average ....	10		19.4	19.5	2.9	76.0	(3)0.9	1.1	1995
Glutens 7 Average ....	8		8.9	13.9	1.7	74.9	1.3	1.2	1715

1 Four samples contained an average of starch 71.9, dextrin 2.3, and sugar, etc.,

1.6 per cent.

2 Three samples contained an average of starch 71.8, dextrin 2, and sugar, etc.,

1.7 per cent.

3 The different groups of wheat breakfast foods contain various brands, which have been arranged as far as possible according to similarity in method of preparation. The varieties under each group differ only slightly from the average in percentage composition.

4* The ash of 2 samples contained an average of 0.282 per cent of phosphorus. 5 The ash of 1 sample contained 0.153 per cent of phosphorus.

6 The ash of 2 samples contained an average of 0.247 per cent of phosphorus.

7 The ash of 1 sample contained 0.251 per cent of phosphorus.

Food Materials	Number or Analyses	Refuse	Water	Protein	Fat	Total Carbohydrates (including Fiber)	Fiber (Number of Determinations in Parentheses)	Ash	Fuel Value per Pound
Vegetable Food Continued
BREAD, CRACKERS, PASTRY, Etc. - Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Bread, cassava, as purchased ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Bread, cassava, as purchased ....	1		10.5	9.1	0.3	79.0		1.1	1650
Bread, corn (johnnycake) as purchased:l
Average ....	8		38.9	7.9	4.7	48.3		2.2	1298
Bread, rye, as purchased: Average ....	21		S5.7	9.9	9.6	88.2	(9)0.5	1.8	1189
Bread, rye, black, as purchased ....	1		36.0	9.6	0.6	48.9		4.0	1115
Bread, rye, whole, as purchased Average ....	2		50.7	11.9	9.8	88.9	1.2	9.9	918
Bread, rye and wheat, as purchased. . .	1		35.3	11.9	0.3	51.5		1.0	1190
Bread, wheat:
Buns, as purchased	1	.	29.0	6.3	6.5	57.3	0.4	0.9	1455
Buns, cinnamon, as purchased. . .	1		23.6	9.4	7.2	59.1		0.7	1575
Buns, currant, as purchased ....	1	______	27.5	6.7	7.6	57.6	1.1	0.6	1515
Buns, hot cross, as purchased ....	1		36.7	7.9	4.S	49.7		0.9	1275
Buns, sugar, as purchased2 Average ....	8		29.8	8.1	8.9	84.2	(1)0.3	1.2	1489
Gluten bread, as purchased Average ....	6		38.2	9.3	1.4	49.8		1.8	1189

1 Corn bread (johnnycake), made of Indian meal mixed with sour milk or buttermilk.

2 One sample contained sugar 7.9, dextrin 3.2, and starch 47 per cent.

Food Materials	Number of Analyses	Refuse	Water	Protein	Fat	Total Carbohydrates (including Fiber)	Fiber (Number of Determinations in Parentheses)	Ash	Fuel Value per Pound
Vegetable Food Continued
BREAD, CRACKERS, PASTRY, etc. - Continued
Cake - Continued
Miscellaneous, as purchased Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Miscellaneous, as purchased Average ....	4		21.9	5.0	10.6	60.1		1.5	1675
Sponge cake, as purchased Average ....	3		15.3	6.3	10.7	65.0		1.8	1705
All analyses, except fruit, as purchased, average .	27		10.0	6.3	0.0	63.3	(7)0.4	1.5	1675
Cookies, cakes, etc.:
Molasses cookies, as purchased 1 Average ....	6		6.2	7.2	8.7	75.7		2.2	1010
Miscellaneous cookies, as purchased Average ....	5		10.3	6.7	0.6	72.4	1.2	1.0	1875
Sugar cookies, as purchased 2 Average ....	9		8.3	7.0	10.2	73.2	(3)1.1	1.3	1020
All analyses, as purchased, average .	20		8.1	7.0	0.7	73.7	0.5	1.5	1010
Fig biscuits or bars, as purchased. . .	1		17.9	4.6	6.6	69.8	1.7	1.1	1660
Ginger snaps, as purchased Average ....	7		6.3	6.5	8.6	76.0	(5)0.7	2.6	1805
Lady fingers, as purchased Average ....	3		15.0	8.8	5.0	70.6	(2)0.2	0.6	1685

1 One sample contained sugar 32.4, dextrin 3.2, and starch 40.6 per cent. 2 One sample contained sugar 25.2, dextrin 1.8, and starch 42.7 per cent.

Food Materials	NUMBER OF Analyses	Refuse	Water	Protein	Fat	Total Carbohydrates (including Fiber)	Fiber (Number of Determinations in Parentheses)	Ash	Fuel Value per Pound
Vegetable Food Continued
SUGARS, STARCHES, ETC. Continued		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Honey, as purchased:1		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Average'	17		18.2	0.4		81.2		0.2	1520
Molasses, cane, as purchased:
Average ....	15		25.1	2.4		00.S		3.2	1200
Starch, arrowroot, as purchased. . .			2.3			97.5		0.2	1815
Starch, cornstarch, as purchased. . .				_		90.0			1675
Starch, manioca, as purchased ....			10.5	0.5	0.1	88.8		0.1	1665
Starch, sago, as purchased ....			12.2	9.0	0.4	78.1		0.3	1635
Starch, tapioca, as purchased:
Average ....			11.4	0.4	0.1	88.0	(5)0.1	0.1	1650
Sugar, coffee or brown sugar, as purchased ....	328					95.0			1765
Sugar, granulated sugar, as purchased . .	_					100.0			1860
Sugar, maple, as purchased:
Average ....	17					82.8			1540
Sugar, powdered, as purchased ....						100.0			1860
Syrup, maple, as purchased:
Average ....	50					71.4		- - -	1330

1 Contained an average of cane sugar 2.8 and reducing sugar 71.1 per cent. The reducing sugar was composed of about equal amounts of glucose (dextrose) and fruit sugar (levulose).

Food Materials	Number of Analyses	Refuse	Water	Protein	Fat	Total Carbohydrates (including Fiber)	Fiber (Number of Determinations in Parentheses)	Ash	Fuel Value per Pound
Vegetable Food Continued
VEGETABLES1		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Artichokes, as purchased:2		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Average ....	2		79.5	2.6	0.2	16.7	0.8	1.0	365
Asparagus, fresh, as purchased:'
Average ....	3		94.0	1.8	0.2	3.3	0.8	0.7	105
Asparagus, cooked, as purchased. . .	1		91.6	2.1	3.3	2.2		0.8	220
Beans, butter, green:
Edible portion . . .	1		58.9	9.4	0.6	29.1		2.0	740
As purchased . . .	1	60.0	29.4	4.7	0.3	14.6		1.0	370
Beans, dried, as purchased:
Average ....	11		12.6	22.5	1.8	59.6	(4)44	3.5	1605
Beans, frijoles (New Mexico), as purchased:
Average ....	4		7.5	21.9	1.3	65.1		4.2	1675
Beans, lima, dried, as purchased:
Average ....	4		10.4	18.1	1.5	65.9		4.1	1625
Beans, lima, fresh: 4 Edible portion. . .	1		68.5	7.1	0.7	22.0	1.7	1.7	570
As purchased . . .	-	55.0	30.8	3.2	0.3	9.9	0.8	0.8	255
Beans, mesquite, dry, as purchased. . .	1		4.8	12.2	2.5	77.1		3.4	1765

1 Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc. The amount varies with the method of preparing the vegetables, and cannot be accurately estimated. The figures given for refuse of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.

2 In 1 sample, protein (NX6.25) 2.2 and proteids 1.2 per cent contained an average protein (NX6.25) 1.83 and proteids 0.94 per cent.

3 Two samples contained an average of 0.23 per cent free acid. Three samples contained an average protein (N X 6.25) 1.83 and proteids 0.94 per cent.

4 Contained protein (NX6.25) 7.1 and proteids 5.7 per cent.

Food Materials	Number of Analyses	Refuse	Water	Protein	Fat	Total Carbohydrates (including Fiber)	Fiber (Number of Determinations in Parentheses)	Ash	Fuel Value per Pound
Vegetable Food Continued
vegetables - Continued
Onions, fresh:l		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion -		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Average ....	15		87.6	1.6	0.3	0.9	(7)0.8	0.6	225
As purchased . . .	-	10.0	78.9	1.4	0.3	8.9		0.5	205
Onions, cooked, prepared as purchased . .	1		91.2	1.2	1.8	4.9		0.9	190
Onions, green, (New Mexico):
Edible portion Average ....	2		87.1	1.0	0.1	11.2		0.6	230
As purchased . . .	-	51.0	42.6	0.5	0.1	5.5		0.3	115
Parsnips: 2
Edible portion Average ....	3		83.0	1.6	0.5	13.5	(1)2.6	1.4	300
As purchased . . .	-	20.0	66.4	1.3	0.4	10.8		1.1	240
Peas, dried, as purchased:
Average ....	8		9.5	24.6	1.0	62.0	(2)4.5	2.9	1655
Peas, green:2
Edible portion Average ....	5		74.6	7.0	0.5	16.9	(1)1.7	1.0	465
As purchased	-	45.04	40.8	3.6	0.2	9.8		0.6	255
Peas, green, cooked, as purchased . . .	1		73.8	6.7	3.4	14.6		1.5	540
Peas, sugar, green, edible portion....	1		81.8	3.4	0.4	13.7	1.6	0.7	335

1 The ash of 1 sample contained CaO 6.4, K2O 30.2, MgO 2.9, and P2O5 12.4 per cent. Four samples contained an average of protein (N X 6.25) 1.3 and proteids 0.6 per cent.

2 One sample contained CaO 6, K2O 42.2, MgO 3.1, P2O5 12.8, Na2O 0.4, and Fe2O3 0.3 per cent.

2 One sample contained protein (N X 6.25) 4.4, and proteids 4.3 per cent.

4 Refuse, pods.

Tomatoes, as purchased:4 Average .........	10	94.9	1.2	0.2	4.0	0.5	0.6	105
PICKLES, CONDIMEN ETC.
Catsup, tomato, as purchased:
Average ...........	1	83.8	1.4	0.2	13.3		3.2	964
Horse-radish as purchased ....................
Average ..............	1	86.4	1.4	0.2	10.5		1.5	230
Horse-radish, evaporated as purchased ...........	1	43	11.0	0.8	77.7		0.2	1885

Food Materials	Number or Analyses	Refuse	Water	Protein	Fat	Total Carbohydrates (including Fiber)	Fiber (Number of Determinations in Parentheses)	Ash	Fuel Value per Pound
Vegetable Food - Continued
FRUITS, ETC., CANNED; AND JELLIES, PRESERVES, ETC. Continued
		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Tomato preserves, as purchased . . .		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Tomato preserves, as purchased . . .	1		40.9	0.7	0.1	57.6		0.7	1090
NUTS
Almonds:l
Edible portion -Average ....	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	7.0		2.1	1820
"Biotes" (acorns), (Quercus emoryi):
"Biotes" (acorns), (Quercus emoryi):
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 (Bertholletia excelsa):
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 (Juglans cin-erea):
Edible portion . . .	1		4.4	27.9	61.2	3.5		2.9	3165
As purchased . .	1	86.4	0.6	3.8	8.3	0.5		0.4	430
Chestnuts, fresh: 2
Edible portion -Average ....	9		45.0	6.3	5.4	42.1	1.8	1.3	1125 »

1 Fresh almonds contain from 40 to 42 per cent water. The ash of the kernel contains CaO 14.5, MgO 18.3, Na2O 1.8, K2O 11, MnO2 0.3, Fe202 + Al2O3 0.8, P205 48.1, SO3 4.6, SiO2 0.2, and Cl 0.3 per cent.

2 The ash of 2 samples contained an average of CaO 4.6, MgO 8, Na3O2 1.2,

Food Materials	Number or Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number or Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Unclassified Food Materials
ANIMAL AND VEGETABLE
Soups, home-made.		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Beef soup, as purchased:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Average ....	2		92.9	4.4		9.4	1.1	1.2	129
Bean soup, as purchased:	1		84.3	10.5		1.4	9.4	1.7	295
Chicken soup, as purchased ....	1	_	84.3	10.5	_____	0.8	2.4	2.0	275
Clam chowder, as purchased:
Average ....	2		88.7	1.8		9.8	6.7	2.9	195
Meat stew, as purchased:
Average ....	5		84.5	4.9	_____	4.3	5.5	1.1	379
Soups, canned.
Asparagus, cream of, as purchased . . .	1		87.4	2.5		3.2	5.5	1.4	285
Bouillon, as purchased:
Average ....	3		96.6	2.2		9.1.	9.2	9.9	59
Celery, cream of, as purchased ....	1		88.6	2.1		2.8	5.0	1.5	250
Chicken gumbo, as purchased:
Average ....	2		89.2	3.8		9.9	4.7	1.4	195
Chicken soup, as purchased:
Average ....	2		93.8	3.6		9.1	1.5	1.9	199
Consommé, as purchased	1		96.0	2.5			0.4	1.1	55
Cream, corn of, as purchased ....	1		86.8	2.5		1.9	7.8	1.0	270
Julienne, as purchased .	1		95.9	2.7			0.5	0.9	60
Mock turtle, as purchased:
Average ....	2		89.8	5.2		9.9	2.8	1.3	185
Mulligatawny, as purchased:
Average ....	2		89.3	3.7		9.1	5.7	1.2	189

Food Materials	Number of Analyses	Refuse	Water	Protein		Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Food Materials	Number of Analyses	Refuse	Water	N X 6.25	By Difference	Fat	Total Carbohydrates	Ash	Fuel Value per Pound
Unclassified Food
Materials - Continued
ANIMAL AND VEGETABLE - Continued
Soups, canned - Continued
Oxtail:		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....		Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Per Cent	Calories
Edible portion Average ....	2		88.8	4.0		1.3	4.3	1.6	210
As purchased . . .	1	1.8	87.8	3.8		0.5	4.2	1.9	170
Pea soup, as purchased:
Average ....	4		86.9	3.6		0.7	7.6	1.2	235
Pea, cream of green, as purchased. . .	1		87.7	2.6		2.7	5.7	1.3	270
Tomato soup, as purchased:
Average ....	2		90.0	1.8		1.1	5.6	1.5	185
Turtle, green, as purchased ....	1		86.6	6.1		1.9	3.9	1.5	265
Vegetable, as purchased	1		95.7	2.9			0.5	0.9	65
Miscellaneous
Hash, as purchased . .	1		80.3	6.0		1.9	9.4	2.4	365
"Infants' and invalids' foods," as purchased:l
Average ....	22		6.0	12.7		3.3	76.2	1.8	1795
Mincemeat, commercial, as purchased:
Average ....	3		27.7	6.7		1.4	60.2	4.0	1305
Mincemeat, home-made, as purchased:
Average ....	3		54.4	4.8		6.7	32.1	2.0	970
Salad, ham, as purchased	1		69.4	15.4		7.6	5.6	2.0	710
Sandwich, egg, as purchased ....	1		41.4	9.6		12.7	34.5	1.8	1355
Sandwich, chicken, as purchased . . .	1		48.5	12.3		5.4	32.1	1.7	1055

1 This includes malted milk, infants' foods, and similar preparations which are sold under various trade names, but are similar in composition.

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Chemical Composition of American Food Materials

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Chemical Composition of American Food Materials

Chemical Composition Of American Food Materials. Continued

Phosphoric Anhydrid, Sulfuric Anhydrid, And Chlorine In Samples Of Preserved And Canned Fish

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