The chemical composition of American food materials. (Corrected April 14, 1906) / by W.O. Atwater and A.P. Bryant.

  • Bryant A. P. (Arthur Peyton), 1868-
Date:
1906
Catalogue details

Licence: In copyright

Credit: The chemical composition of American food materials. (Corrected April 14, 1906) / by W.O. Atwater and A.P. Bryant. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

    77/92
    76 Chemical composition of American food materiala—Continued. Food materials- MISCELLANEOUS. Chocolate, as purchased: Minimum , Maximum , Average Cocoa, aa purchased: Minimum Maximum Average , Cereal coffee infusion (1 part boiled in 20 parts water) c Yeast, compressed, as purchased J2 Vegetable Food—Continued. NUTS—continued. Filberts: Edible portion As purchased Hickory nuts: Edioln portion As purchased Licbi nuts: Edible portion As purchased Peanuts: Edible portion— Minimum Maximum Average As purchased Peanut butter, as purchased Pecans, polished: Edible portion As purchased Pecans, unpolished: Edible portion As purchased Pine nuts: Pignolias, edible portion Piniones {Pinu»mo7iophyuu)— Edible portion As purchased Pifion (Finns edulis)— Edible portion As purchased Sabine pine nut (/^ntM sabiniana)— Edible portion As purchased Pistachios: First quality, shelled, edible portion Second qivality, shelled, edible portion ... Walnuts, California: 6 Edible portion As purchased Walnuts, California, black: Edible portion— Minimum Maximum Average As purchased Walnuts, California, soft shell: Edible portion- Minimum Maximum Average As purchased Malted nuts, as purchased P.et 52.1 62.2 41.6 24.5 53.2 46. 3 41.7 40.6 77.'6' 73.1 74.1 58.1 <« P.ct. 3.7 1.8 3.7 1.4 17.9 10.5 4.9 13.2 9.2 6.9 2.1 3.0 1.4 2.7 1.5 6.4 3.8 2.2 3.4 2.0 5.1 1.2 4.2 4.3 2.5 .7 2.5 2.5 2.0 .6 2.5 2.5 2.6 1.0 2.6 1.5 10.3 6.9 3.2 5.4 4.6 98.2 65.1 I P.ct. 15.6 7.5 15.4 5.8 2.9 1.7 19.5 29.1 25.8 19.5 29.3 11.0 5.2 9.6 5.1 33.9 6.5 3.8 14.6 8.7 28.1 6.5 22.3 22.8 18.4 4.9 24.9 30.3 27.0 7.2 14.3 20.4 16.6 6.9 23.7 12.5 13.4 12.9 20.6 22.7 21.6 0.2 11.7 P.ct. 65.3 31.3 67.4 25.6 .2 .1 32.3 48.8 38.G 29.1 46.5 71.2 33.3 70.5 37.9 49.4 60.7 35.4 61.9 36.8 53.7 12.3 54.0 54.9 64.4 17.3 54.7 57.8 56.3 14.6 60.0 67.0 63.4 26.6 27.6 47.1 60.2 48.7 27.1 31.5 28.9 .4 P.ct. 13.0 6.2 11.4 4.3 77.5 45.2 15.3 40.4 24.4 18.5 17.1 13.3 6.2 15.3 8.2 6.9 26.2 15.3 17.3 10.2 8.4 1.9 16.3 14.9 13.0 3.5 7.4 16.1 11.7 3.0 14.5 19.1 16.1 6.8 43.9 26.8 33.8 30.8 35.3 40.6 37.7 1.4 21.0 bt o m ill m5 P. 'On p.ct. S.O S.O 1.4 1.6 1.8 1.7 1.4 s.a 2.6 P.ct. 2.4 1.1 2.1 .8 1.5 .9 1.9 2.4 2.0 1.5 a5.0 1.5 .7 1.9 1.0 3.4 2.8 1.6 2.8 1.7 4.7 1.1 3.2 3.0 1.7 .5 1.8 2.0 1.9 .5 1.2 1.6 1.4 .6 2.2 1.1 3.3 2.2 5.4 8.9 7.2 0.2 1.8 a4.1 percent salt. bFresh walnuts contain from 20 to 27 per cent water. The ash of 7 sfMnples of kernel ooBtained an 0 7!^andC10'7perce^^ ^' ^-^^ ^e^'Oa+Al.Os 3.2, P,Os 57.8, SO3 1.3, SiO, cThe average of Ave analyses of cereal coffee grain Is: AVater 6.2, protein 13.3, fat 3.4, carboliy. irates 72.6, and ash 4.6 per cent. Only a portion of the nutrients, however, enter into the inlusion The average In the table represents the available nuti-ients In the cereal coffee infusion. Infuslona ')f genuine cottee and ot tea ooutain pra«tloaUy no natrlents.