The Composition Of Food
Description
This section is from the book "Practical Cookery", by Hannah C. Dutaud. Also available from Amazon: Practical Cookery; A Manual Of Cookery For Use In School And Home.
The Composition Of Food
COMPOSITION OF FOOD MATERIALS | ||||||||
Nutrients | ||||||||
Refuse | Total | Protein | Fat | Carbohydrate | Mineral Matter | Fuel Value of 1 Lb. | ||
Including refuse: | ||||||||
Beef, round | 7.8 | 60.9 | 31.3 | 18.0 | 12.3 | - | 1.0 | 855 |
Beef, sirloin | 3.2 | 40.9 | 55.9 | 12.9 | 42.3 | - | 0.7 | 2025 |
Mutton, leg | 18.1 | 50.6 | 31.3 | 15.0 | 15.6 | - | 0.7 | 935 |
14.6 | 43.0 | 42.4 | 13.6 | 28.0 | - | 0.8 | 1435 | |
Salmon, whole | 35.3 | 40.6 | 24.1 | 14.3 | 8.8 | - | 1.0 | 635 |
Mackerel, whole | 44.6 | 40.4 | 15.0 | 10.0 | 4.3 | - | 0.7 | 370 |
Cod, dressed | 29.9 | 58.5 | 11.6 | 10.6 | 0.2 | - | 0.8 | 205 |
Oysters in shell | 82.4 | 15.3 | 2.3 | 1.1 | 0.2 | 0.6 | 0.4 | 40 |
Excluding refuse: | ||||||||
Beef, round | 68.2 | 31.8 | 20.5 | 10.1 | - | 1.2 | 805 | |
Beef, sirloin | 42.2 | 57.8 | 13.3 | 43.7 | - | 0.8 | 2090 | |
Mutton, leg | 61.8 | 38.2 | 18.3 | 19.0 | - | 0.9 | 1140 | |
Cod | 82.6 | 17.4 | 15.8 | 0.4 | - | 1.2 | 310 | |
Oysters | 87.2 | 12.8 | 6.3 | 1.6 | 4.0 | 0.9 | 260 | |
87.0 | 13.0 | 3.6 | 4.0 | 4.7 | 0.7 | 325 | ||
10.5 | 89.5 | 1.0 | 85.0 | 0.5 | 3.0 | 3615 | ||
30.2 | 69.8 | 28.3 | 35.5 | 1.8 | 4.2 | 2070 | ||
Potatoes | 78.9 | 21.1 | 2.1 | 0.1 | 17.9 | 0.1 | 375 | |
68.5 | 31.5 | 7.1 | 0.7 | 22 0 | 1.7 | 570 | ||
12.4 | 87.6 | 7.4 | 0.4 | 79.4 | 0.4 | 1630 | ||
Corn meal | 15.0 | 85.0 | 9.2 | 3.8 | 70.6 | 1.4 | 1645 | |
Oatmeal | 7.8 | 92.2 | 14.7 | 7.1 | 68.4 | 2.0 | 1845 | |
Wheat flour | 12.5 | 87.5 | 11.0 | 1.1 | 74.9 | 0.5 | 1645 | |
Wheat bread | 32.3 | 67.7 | 8.8 | 1.7 | 56.3 | 0.9 | 1280 | |
2.0 | 98.0 | - | - | 97.8 | 0.2 | 1820 | ||
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