The economy of food ; a popular treatise on nutrition, food and diet / by J. Alan Murray.

  • Murray, J. Alan (John Alan)
Date:
1911
Catalogue details

Licence: In copyright

Credit: The economy of food ; a popular treatise on nutrition, food and diet / by J. Alan Murray. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    COMPOSITION OF FOODS, AS PURCHASED : ANIMAL PRODUCTS Refuse Water. Protein NX 6-25 Fat. Carbo- hydrates. Ash. Fuel* Value per lb. Nutritive Ratio. Beef, average, med. Pet cent. Per cent. Per cent. Per cent. Per cent. Per cent. Kal. fat— Leg . . . 53-9 31-3 9-6 5-3 — 0-4 405 1-1-25 Round . 7-2 60-7 19-0 12.8 — 1-0 895 1-1-53 H bone . 16-0 49-6 15-5 18-0 — 0-8 1,043 1-2-63 Rump 20-7 45-0 13-8 20-2 — 0-7 1,110 1-3-32 Thick dank . 10-2 54-0 17-0 19-0 — 0-7 1.115 1-2-54 Thin flank . 11-4 42-2 13-8 32-3 — 0-7 1,620 1-5-31 Loin . 13-3 52-6 16-1 17-5 — 0-9 1,040 1-2-47 Ribs . 20-8 43-8 13-9 21-2 — 0-7 1,155 1-3-46 Chuck 16-3 62-6 1.5-5 15-0 — 0-8 920 1-2-19 Brisket . 23-3 41-6 12-0 22-3 0-6 1,165 1-4-22 Clod and shoulder 18-8 69-4 16-4 4-4 0-9 490 1-0-61 Shin . 36-9 42-9 12-8 7-3 — 0-6 545 1-1-29 Neck . 27-6 45-9 14-5 11-3 — 0-7 770 1-1-77 Beef organs— Oxtailsf , 29-7 47-7 18-5 4-6 — 0-8 535 1-0-55 Ox tongues . 26-5 51-8 14-1 6-7 — 0-8 545 1-1-08 Kidneys . 19-9 63-1 13-7 1-9 — 1-0 335 1-0-31 Sweetbreads. — 70-9 16-8 12-1 1-6 825 1-1-63 Tripe % . — 86-5 11-7 1-2 0-2 0-3 270 1-0-23 Heart. 5-9 53-2 14-8 24-7 — 0-9 1,320 1-3-79 Liver 7-3 65-6 20-2 3-1 2-5 1-3 555 1-0-47 Lungs — 79-7 16-4 3-2 1-0 440 1-0-44 Suet . — 13-7 4-7 81-8 — 0-2 3,540 1-39-51 * Calculated from liiibner's factors. f Canned. f Pickled.