The chemical composition of American food materials / by W.O. Atwater and A.P. Bryant.

  • Atwater, W. O. (Wilbur Olin), 1844-1907.
Date:
1906
Catalogue details

Licence: In copyright

Credit: The chemical composition of American food materials / by W.O. Atwater and A.P. Bryant. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

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    Chemical oomposition of American food materials—Continued. Food materials. C4 u 2 (>vg o o „ « M £= £ 0 o 'B.J t» 5 Veoetable Food—Continued. FLODBS, MEALS, ETC.—oontlnued. Wheat preparations, breakfast foods: a Cracked and crushed—6 Minimnm Maximum Average Farina—c Minimum Maximum Average l''laked-rf Minimum Maximum - Average • Germs—d Minimum Maximum , Average Glutens—e Minimum Maximum Average MiaceUaiiKOUs-/ Minimum • Miiximum Average • Parched and toasted—p Minimum Maximum Average Shredded— Minimum Maximum Average All analyses, average Wheat preparations: Macaroni— Minimum Maximum Average — Macai-oni, cooked Noodles— Minimum Maximum Average Spaghetti— Minimum Maximum Average Vermicelli— Minimum Maxim am Average P.ct F. ct. 8.9 11.7 10.1 6.1 13.2 10.9 7.9 10.1 8.7 9.1 12.3 10.4 6.8 11.1 8.9 3.8 11.9 9.4 6.4 11.5 8.6 7.2 10.7 8.1 9.G 7.0 12; 3 10.3 78.4 10.6 10.7 10.7 10.0 U. 1 10.6 9.4 12.3 11.0 P.ct. 9.5 12.9 11.1 10.4 11.7 11.0 9.7 15.6 13.4 8.6 13.4 10.5 12.7 14.4 13.6 10.4 16.6 18.1 11.8 15.5 13.6 9.6 11.4 10.5 12.1 7.9 16.6 13.4 3.0 11.7 11.7 11.7 11.2 13.3 12.1 7.9 16.4 10.j» P.et. 1.3 2.2 1.7 3.8 1.4 1.1 1.5 1.4 1.2 2.5 2.0 .7 3.3 1^7 .9 3.7 2.4 1.3 1.6 1.4 1.8 .0 4.9 .9 1.5 .5 1.5 1.0 .1 .8 .4 .3 5.2 2.0 P.ct. 73.7 77.2 75.5 74.6 78.5 76.8 69.7 77.8 74.3 73.1 80.0 76.0 69.2 78.8 74.6 1. 3 70.5 4.0 81.0 2.1 7 4.1 72.3 76.9 74.5 75.0 79.7 77.9 75.2 67.2 78.4 74.1 15.8 74.7 76.6 76.6 74.9 77.1 76.3 66.7 76.5 72.0 P.ct. s.o .& 1.9 s.s 1.8 .S l.S .5 2.5 l.S ' .5 1.6 ('8).9 .1 1.4 .8 (')l-7 1.0 .4 .4 . .5 .7 (§.4 P.ct. 1.4 2.2 1.6 .1 .7 .4 1.2 3.3 •2.2 .5 1.6 l.l 2.0 1.2 .9 1.8 1.3 .2 1.6 .9 1.4 3.3 2.1 1.3 .3 7.0 1.3 1.3 .5 1.5 1.0 . 6 .7 .6 6.8 4.1 Oals. 1,645 1,710 1,685 1, 630 1, 825 1,686 1,640 1,705 1,600 1,665 1, 720 1,695 1,695 1,730 1,716 1,665 1,820 1,710 1,660 1,800 1,740 1, 670 1.720 1,700 1,700 1.540 1,775 1,665 415 1,665 1,670 1,665 1,645 1,680 1,660 1,540 1,730 1,625 BREAD, OBACKERS, PASTRY, ETC. Bread, brown, aa purchased: Minimum 2 40.0 5.0 1.2 43.6 1.9 970 Maximum 2 47.2 5.8 2.4 50.7 2.2 1,135 Average 2 43.6 5.4 1.8 47.1 2.1 1,050 , Bread, cassava, as purchased , 1 10.5 9.1 .3 79.0 1.1 1,650 a The different groups of wheat breakfast foods contain various brands, which liave been arranged as far as possible according to similarity in method of preparation. The varieties under each group difl'er only slightly from the average in percentage composition. 6 The ash of 2 samples contained an average ol 0.282 per cent of phosphorus. e The ash of 1 sample contained 0.153 per cent of phosphorus. dTlie ash of 2 samples contained an average of 0.247 per cent of phosphorus. eThe ash of 1 sami)le contained 0.251 per cent of phosphorus. /The ash of 4 samples contained an average of 0.35 per cent of phosphorus. jrThe ash of 1 sample contained 0.288 percent of phosphorus.