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.

    76/90 (page 74)
    Cfhemioal composition of American food materials—Continued. Food materials. p '£ 2 .£1.2 O U II si a 3 .2 a Vegetablk Food—Continued FSOITS, ETC., CANNED; AND JKLLIEB, PRE- SERVES, ETC.—oontinued. Blueberries, as pnrcbaaed: Miuiiuiim J Maximum Average Cherries, as purchased P.ct. Cherry jelly: Ist quality, as purcliased 2d quality, as purcliased Figs, stewed, as purcliased Grapo butter, as purchased Marmalade (orange peel), as purchased a . Peaches, as purchased: Minimum Maximum Average Pears, as purchased: Minimum Maximum Average Pineapples, as purchased Prune sauce, as purchased Strawberries, stewed, as purchased Tomato preserves, as purchased P.ct. 84.9 86.4 86.6 77.2 21.0 38.4 56.5 36.7 14.5 81.4 93.7 88.1 79.6 83.6 81.1 61.8 76.6 74.8 40.9 P.ct. 0.4 .8 .6 1.1 1.1 1.2 1.2 1.2 .6 .5 .9 .7 P.ct. 0.4 • .9 .0 .1 P.ct. 12.2 13.8 12.8 21.1 77.2 59.8 40.9 58.5 84.5 5.3 17.8 10.8 15. b 19.5 18.0 36.4 22.3 24.0 57.6 P.ct. P.ct. 0.2 .5. .4 .5 45:0 40.8 35.6 49.6 86.4 16.0 21.0 d48.8 «37. 3 2.0 5.3 4.8 2.7 4.0 2.3 4.1 2.6 5.3 2.6 4.4 .6 29.2 5J.8 45.0 37.8 4.8 6.6 5.9 4.5 14.1 7.2 8.9 92.7 2.8 4.3 8.6 l.G 2.5 2.0 1.4 t.S 1.8 NUTS. Almonds: 6 Edible portion- Minim um Maximum Average As purchased Beechnuts: Edible portion As purchased Biotes (acorns), (Quercus emoryi): Edible portion As purchased Brazil nuts {BerthoUetia exceUa): Edible portion As purchased Butternuts (Juglans cinerea): Edible portion As purchased Chestnuts, fresh :c Edible portion— Minimum „ Maximum Average As purchased Chestnuts, dried: Edible ])ortion— Minimum Maximum Average As purchased Cocoaiiuts: Edible portion As purchased Cocoanut without milk, as purchased Cocoanut milk, as purchased Cocoanut, prepared, as purchased: Minimum ' Maximum Average a Fifteen samples of marmr.lade contain an average of water 30.8, sugar 32.8, invert sugar 32.3, glucose 14.2, aci(l 0.5, an<l uudotormined 3.6 per cent. & Fresh almonds contain from-10 to 42 per cent water. , „ „„ , rn 18.3, Na,()1.8, K,011, MnO,0.3, FeA-l-Al^Oa 0.8, If'''n 9'o V'n'Iifl ? 6 2 F6.0 + cThoaHhof2 si^mplos contained an average ofCftO 4.6, MgO 8, Na,0 1.2, K.O 48.*, MnO, 0.2, l<e,U,+ Al/ls 0.4, P,(.)6 23.6, SO, 12.8, SiOa 0.2, and CI 0.3 per cent. d Milk and shell. « SheU only, 16.6 25.3 21.0 11.5 21.9 13.0 8.1 5.2 17.0 ?.6 27.9 3.8 4.1 8.0 6.2 5.2 8.2 13.5 10.7 8.1 5.7 2.9 3.6 .4 6.0 6.5 6.8 48.9 60.0 54.9 30.2 57.4 34.0 37.4 24.1 66.8 33.7 61.2 8.3 2.0 10.8 6.4 4.5 3.9 15.3 7.0 5.3 50.6 25.9 31.7 1.5 51.0 63.7 57.4 12.8 21.4 17.8 9.5 13.2 7.8 48.0 30.9 7.0 3.5 3.5 .5 36.9 54.0 43.1 35.4 65.7 80.3 74.2 56.4 27.9 14.3 17.5 4.6 24.1 39.0 81.6 S.4 S.O i. 7 The ash of the kernel contains CaO 14.5, MgO aud CI 0.3 per cent.