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

Atwater, W. O. (Wilbur Olin), 1844-1907.

Date:: 1899

Catalogue details

Licence: Public Domain Mark

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

24/92 (page 22)

Chemical composition of American food materials—Continued. Food materials. Animal Food—Continued. beef, fbesh—continued. Loin, top of sirloin: a Edible portion. As purchased. Loin, tenderloin, as purchased: a Minimum. Maximum.. Average. Loin trimmings: a Edible portion. As purchased. Loin, free from all visible fat. Navel, very lean: Edibleportion. As purchased. Navel, medium fat: Edible portion. As purchased. Neck, very lean: Edible portion— Minimum. Maximum. Average. As purchased— Minimum... Maximum. Average. Neck, lean: Edible portion— Minimum. Maximum. Average. As purchased— Minimum .. Maximum. Average. Neck,medium fat: Edible portion— Minimum. Maximum. Average. As jmrchased— Minimum. Maximum. Average. Neck, all analyses: Edible portion. As purchased. Plate, very lean: Edible portion— Minimum. Maximum. Average. As purchased— Minimum. Maximum. Average . Plate, lean: Edible portion— Minimum. Maximum. Average. As purchased— Minimum. Maximum. Avorage. Plate, medium fat: Edible portion— Minimum. Maximum. Average. Number of analyses. Refuse. Water. Protein. 4-S Ph Total carbo- liy drates. 3D < N X 6.25. By differ¬ ence. P. ct. P. ct. P. ct. P. ct. P. ct. P. ct. P. ct. 1 42. 2 13. 8 13.3 43. 7 0. 8 1 3.2 40.9 13.3 12.9 42.3 . 7 6 53.5 12.2 11.3 17.2 .6 6 66. 5 18. 3 17. 6 29. 9 1. 0 6 59.2 16.2 15. 6 24.4 .8 6 55. 0 16. 9 16. 2 28. 0 . 8 6 48.8 27.9 8.5 8.2 14.7 .4 2 74. 0 22.1 21. 7 3.1 1. 2 1 68. 6 30. 7 29. 4 . 6 1 4 1 2.9 66.6 29.8 28.5 .6 1.4 1 47. 6 15. 6 15.1 36. 5 .8 1 11.4 42.2 13.8 13.4 32. 3 .7 3 71. 8 21. 0 20.8 .7 1 0 3 74. 0 23. 4 24. 3 4. 9 1 2 3 73.2 22.5 22. 5 3.2 1.1 n D 22.5 18.3 6.2 6.0 .2 . .3 3 75.2 57.4 16.2 16.2 3. 2 .8 3 44.3 40.7 12.5 12.2, 2.2 .6 2 69. 3 21. 3 20. 0 8. 0 1 0 2 71. 0 21. 4 20. 9 8. 7 1 1 2 70.1 21.4 20. 5 8.4 1.0 2 29.0 48.5 15.0 14.2 5.7 n . « 2 30.0 50.4 15.1 14.6 6. 1 .8 2 29.5 49.5 15.1 14.4 5.9 .7 10 60. 5 18. 9 18. 4 11. 5 8 10 67. 8 22. 0 20. 4 19. 8 1 i 10 63.4 20.1 19.2 16.5 .9 10 19.5 37.8 13.0 12.4 8.6 . 5 10 37.5 50.8 17.2 16.0 15.4 .8 10 27.6 45.9 14.5 13.9 11.9 .7 15 66. 3 20. 7 20.0 12. 7 1. 0 15 31.2 45.3 14.2 13.6 9.2 .7 3 67. 0 19. 5 18.8 . 6 . 9 3 71.5 27.6 26.6 11.9 1.3 3 ...... 69.1 22.8 22.1 7.7 1.1 3 18.3 25.5 9.8 9.5 . 2 .5 3 64.3 56.1 17.3 16.1 8.7 .8 3 37.4 43.0 13.6 13.2 5.7 . 7 3 60. 8 8. 9 8. 6 16. 5 . 4 3 74. 5 19.1 17.8 20.8 . 9 3 65.9 15.6 14. 6 18.8 , 7 3 15.7 51.3 7.2 6.9 13.2 .3 3 19.8 59. 8 16.0 14.9 17.5 . 7 3 17.3 54.4 13.0 12.2 15.5 .6 7 48. 7 14. 8 14. 7 23. 2 . 7 7 . 59.9 18. 0 16. 7 35.6 .9 7 54.4 16.5 15. 7 29.1 ...... .8 a All loin parts are included under analyses of “loin.’’ 3 • 5 Cals. 2,100 2, 030 1, 065 1,550 1,330 1,495 780 540 595 580 1.830 1, 620 460 640 555 125 430 325 735 765 7 50 520 535 530 870 1,195 1,070 635 930 770 920 650 540 865 750 190 689 495 860 1,230 1,085 690 1, 035 895 1,280 1,780 1,535