PERCENTAGES OF NUTRIENTS, WATER, AND REFUSE IN SPECIMENS OF FOOD MATERIALS. (ATWATER.)

88

%

20.0 49.6 30.4 15.6 14.0
12.6 55.8
31.6 17.0 13.7
14.6 49.5 35.9 15.0 20.1
21.0 38.2 40.8 12.2 27.9
19.5 48.3 32.2 15.0 16.4
7.8 60.9 31.3 18.0 12.3
19.2 44.3 36.5 13.9 21.8
5.0 70.8 24.2 16.7 5.1
12.1 43.7 44.2 12.4 29.2
17.9 56.7 25.4 16.6 7.9
16.3 49.034.7 15.1 18.8
18.1 50.631.3 15.0 15.6
15.8 41.5 42.7 12.6 29.5
17.3 44.238.5 15.0 23.7
14.6 43.0 42.4 13.6 28.0
11.4 36.8 51.8 14.8 34.6
38.2 44.6 17.2 15.1 1.2
32.4 44.7 22.9 16.1 5.9
13.7 63.1 23.2 12.1 10.2
66.8 27.2 6.0 5.2 0.3
48.6 43.0 11.1 9.8 0.6
29.9 58.5 11.6 10.6 0.2
50.1 35.2 14.7 9.2 4.8
44.8 40.4 15.0 10.0 4.3
17.7 61.9 20.4 15.1
35.3 40.6 24.114.3 8.8
42.1 40.5 17.6 16.0 0.4
50.9 19.2 29.9 20.2 8.8
40.4 28.131.5 14.7 15.1
4.9 59.3 35.8 19.3 15.3
62.1 31.0 6.9 5.5 0.7
82.3 15.4 2.3 1.1 0.2

%

0.8

0.9

0.8

0.7 0.8

1.0 0.8

2.4

2.6

0.9

0.8

0.7

0.6

0.8 0.8

2.4

0.9

0.9

0.9

0.5

0.7 0.8

0.7

0.7

Protein compounds, e. g., lean of meat, white of egg, casein (curd) of milk, and gluten of wheat, make muscle, blood, bone, etc. Fats, e. g., fat of meat, butter, and oil, Carbohydrates, e. g., starch and sugar,

serve as fuel to yield heat
and muscular power.

30 40 50 60 70 80 90 100

1200

1600 2000 2400 2800 3200 3600 4000

*Without bone.

PECUNIARY ECONOMY OF FOOD.

Amounts of actually nutritive ingredients obtained in different
food materials for 25 cents.

[Amount of nutrients in pounds. Fuel value in calories.]
Fats. Carbohydrates. Fuel value.

Protein.

FURNISHED FOR

TWENTY-FIVE CENTS IN FOOD MATERIALS
AT ORDINARY PRICES. (ATWATER.)