The chemical composition of American food materials / by W.O. Atwater and Chas. D. Woods.

  • Atwater, W. O. (Wilbur Olin), 1844-1907.
Date:
[1896]
Catalogue details

Licence: Public Domain Mark

Credit: The chemical composition of American food materials / by W.O. Atwater and Chas. D. Woods. Source: Wellcome Collection.

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    Composition of American food products—Continued. Food materials. animal food—continued. Mutton, fresh—Continued. Chuck— Continued. f Edible portion All analyses <j ion . | -{ [As purchased. Flank: Medium fat, as purchased .... Very fat, as purchased... All analyses, as purchased Leg, hind: Edible portion ■■■ Lean As purchased. ' Edible portion . I Medium fat. < As purchased. Fat.( Edible portion. ( As purchased i ' Edible portion All analyses > . As purchased Loin, without kidney and tallow: Edible portion . ■I Medium fat. As purchased | Edible portion (As purchased . Verv fat £ Edible portion v ery tat.... ^ As purchased _ -1 Fat All analyses ■ Neck: Medium fat. Edible portion As purchased ion . | -I ion . | {Edible portion As purchased . -rr * . C Edible portion Very fat.... \ AfJ purJhased.. All analyses f Edible portion | As purchased -\ Number of analyses. Refuse. $ a * Protein. c« N Carbohy¬ drates. Ash. Fuel value per pound. Per ct. Per ct. Per ct. Perct. Per ct. Per ct. Calories. Min .. 9 29. 9 9.4 26. 0 . 6 1 400 Max.. 9 56. 7 16. 4 60.1 1.2 2 710 A vp*.. 9 46.3 13. 8 39. 1 . 8 1 905 Min .. 9 13.8 25.8 8.1 20.6 . 5 1, 115 Max.. 9 25.2 45. 1 13.1 51.8 .9 2, 335 Avg.. 9 19.4 37.0 11.1 31.8 .7 1,550 Min .. 7 38. 7 11. 9 32.1 . 5 1 650 Max.. 7 51. 2 16. 0 45. 0 . 8 2 195 Avg:.. 7 45.8 14.8 38.7 .7 1,910 Min .. 2 25. 0 9. 5 54. 7 . 6 2, 530 Max.. 2 32. 7 12. 0 64. 9' 2 915 A vp* 2 28.9 10.7 59.8 .6 2,725 Min .. 9 25. 0 9. 5 32. 1 .5 1, 650 Max.. 9 51. 2 16. 0 64. 9 . 8 2 915 A vo*.. 9 42.0 13.9 43.4 .7 2,090 Min .. 3 66.6 18. 5 11.9 1. 0 865 Max.. 3 68. 3 19. 6 13. 0 1. 2 905 Avg:.. 3 67. 4 19.1 12. 4 1.1 880 Min .. 3 3.4 51. 0 14.1 9.3 .8 655 Max.. 3 23.7 65. 0 19. 0 11.5 1.1 840 Avg. 3 16.8 56.1 15.9 10.3 .9 730 Min .. 10 58. 4 17. 3 14. 6 . 9 935 Max.. 10 67. 2 19. 0 22. 6 1. 0 1, 290 Avg.. 10 62. 8 18. 2 18. 0 1. 0 1,100 Min .. 10 9.8 48.0 13. 2 11. 0 .7 710 Max.. 10 26. 0 55.7 17. 1 19. 3 .9 1,100 Avg.. 10 18.0 51.4 14.9 14.9 .8 905 1 55. 0 17. 0 27. 1 . 9 1,460 1 12.4 48.2 14.8 23.8 .8 1,280 Min .. 14 55. 0 17. 0 11. 9 .9 865 Max.. 14 68. 3 19. 6 27. 1 1. 2 1, 460 Avg.. 14 63. 2 18. 3 17. 5 1. 0 1, 080 Min .. 14 3.4 48.0 13 2 9.3 .7 655 Max.. 14 26.0 65.0 19.0 23.8 1.1 1, 280 Avg.. 14 17.4 52.2 15.1 14.5 .8 895 Min .. 12 44. 9 13. 8 26. 8 .7 1,440 Max.. 12 55. 9 19. 5 37. 6 . 9 1, 865 Avg.. 12 50.1 15. 9 33.2 . .8 1,695 Min.. 11 11.7 38.1 11.8 20.9 .5 1,160 Max.. 11 19. 3 46.8 14.9 32. 9 .8 1, 615 Avg.. 11 15.3 42.2 13.2 28.6 .7 1,450 Min.. 3 42. 0 13. 9 40. 9 . 7 1, 985 Max. 3 44. 3 14. 6 43. 3 . 8 2, 085 Avg.. 3 43. 3 14. 2 41. 7 . 8 2, 025 Min .. 3 11. 3 37.1 12.3 36. 0 .6 1, 760 Max.. 3 12. 0 39. 3 12.9 38.2 .7 1, 840 Avg.. 3 11.7 38.3 12.5 36.8 .7 1,785 1 30. 8 10 0 58. 7 . 5 2, 665 1 9.0 28.1 9.1 53.4 .4 2,425 Min.. 16 30. 8 10. 0 26. 8 . 5 1, 440 Max.. 16 55. 9 19. 5 58. 7 .9 2, 665 A vp* 16 47. 6 15. 2 36. 4 . 8 1, 820 Min.. 15 9.0 28.1 9.1 20.9 .4 L 160 Max.. 15 19.3 46.8 14.9 53.4 .8 2, 425 Avg.. 15 14.2 40.5 12.8 31.9 • 6 1,585 Min .. 9 54. 7 12. 4 17. 8 . 8 1,110 Max. 9 61. 9 19. 2 29. 5 1. 8 1, 525 A vo 9 58. 2 16. 3 24. 5 1. 0 l' 335 Min .. 9 17. 2 38.7 8.1 14.0 .5 835 Max.. 9 34.9 48.6 15.1 24.5 .8 1, 265 Avg.. 9 28.4 41.6 11.7 17.6 . 7 960 1 42. 1 13. 6 43. 5 . 8 2, 090 1 16.1 35.3 11.4 36.5 . 7 1,750 Min .. 10 42.1 12.4 17. 8 .8 1, 110 M ax. . 10 61.9 19. 2 29. 5 1. 8 2, 090 A vo 10 56. 6 16. 0 26. 4 1.0 1, 410 Min .. 10 16.1 35.3 8.1 14.0 .5 '835 Max 10 34. 9 48. 6 15. 1 36.5 .7 1, 750 Avg.. 10 27.2 41.0 11.7 19.4 .7 1,035