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.

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    Chemical composition of American food? materials—Continued. Food materials. Animal Food—Continued. beef, feesh—continued. Hind quarter, medium fat: Edible portion— Minimum. Maximum. Average... As purchased— Minimum. Maximum. Average... Hind quarter, fat: Edible portion. As purchased. Hind quarter, all analyses: Edible portion. As purchased. Sides, very lean: Edible portion— Minimum.. Maximum. Average. As purchased— Minimum.. Maximum. Average.. Sides, lean: Edible portion— Minimum. Maximum. Average. As purchased— Minimum.. Maximum. Average. Sides, medium fat: Edible portion— Minimum. Maximum. Average . As purchased— Minimum. Maximum. Average. Sides, very fat: Edible portion.,. As purchased. Sides, all analyses: Edible portion. As purchased. Miscellaneous cuts, free from all visible fata. Clear fat. Soup stock. Brain, edible portion. Heart: Edible portion— Minimum. Maximum. Average. As purchased. Kidney: Edible portion— Minimum. Maximum. Average. As purchased. Beef liver: Edible portion— Minimum. Maximum. Average. As purchased.. Protein. Humber analyses Refuse. Water. w CO X £ By differ¬ ence. P. ct. P. ct. P. ct. P. ct. 11 55.7 17.2 15.9 11 63.9 19.5 IS. 7 11 59.8 18.3 17. 7 11 13.8 4 4.4 13.7 13.6 11 20.2 54.3 16.5 15.8 11 15.7 50.4 15.4 14.9 1 52.1 17.7 16.4 1 12.4 45.6 15.5 14.4 18 62.2 19.3 18.6 18 16.3 52.0 16.1 15.5 2 72.4 21.8 30.8 2 73.8 24.3 23.9 2 . 73.1 23.0 22.3 2 21.2 51.1 16.9 16.4 2 30.7 57.0 17. 2 16.6 2 26.0 54.0 17.0 16.5 4 66.5 17.6 17.1 4 67.5 20.3 19.3 4 67.2 19.3 18. 7 4 18.0 52.9 13.9 13.6 4 20.8 55.3 16.5 15.8 4 19.5 54.1 15.5 15.1 11 54.8 17.2 16.5 11 64.9 19.3 18.6 11 59.7 18.1 17.4 11 15.5 44.2 13. 9 13.7 11 21.8 53.1 15.8 15.1 11 17.4 49.4 14.8 14.4 1 47.8 16.2 15.1 1 13.2 41.5 14.0 13.1 18 62.2 18.8 18.4 18 18.6 50.5 15.2 14. 7 11 73.8 22.4 22.1 7 13.4 4. 1 4. 1 1 89.1 5 8 1 80.6 8.8 9.0 2 56.5 15.7 15.8 2 68.7 16.3 16.3 2 62.6 16.0 16.0 1 5.9 53.2 14.8 15.3 3 75 7 15 8 16 7 3 78 7 17 1 17 6 3 76.7 16.6 16 9 1 19.9 63.1 13.7 14.1 6 69. 5 18.1 18 8 6 75. 0 23.1 23 4 6 71.2 20.7 21.2 1 | 7.3 65.6 20.2 20.2 Total carb o- hydrates. Ash. ® eS 5 > c 2 ® p ~ \ i Fat. P. ct. P. ct. P. ct. Cals. 16.8 0.8 1,070 26. 6 1.0 1. 430 21.6 .9 1.250 14.3 .6 910 22.6 .8 1, 205 18.3 .7 1,060 30.7 .8 1, 625 26.9 .7 1,425 18.3 .9 1,130 15.4 .8 950 1.1 .9 500 5.9 1.2 655 3.5 1.1 5 7 5 .7 .7 345 4.7 .9 520 2.7 .8 430 12.3 .8 905 14.8 1.0 950 13.2 .9 915 10.1 .6 730 11.7 .8 755 10.6 • 7 735 15.7 .8 1,020 27.1 . 9 •1, 465 22.0 .9 1,265 12.7 . 7 830 21.9 .8 1,185 18.1 .7 1,040 36.4 . 7 1 835 31.6 .6 1, 595 18.8 . 9 1,145 15. 5 7 935 2. 9 1. 2 540 82. 1 . 4 3 540 1.5 3.6 170 9.3 1. 1 555 14. 6 . 9 920 26* 2 1. 0 1, 395 20.4 1.0 160 24.7 . 9 1, 320 2.4 1.1 420 7.1 1.3 595 4.8 .4 1.2 520 1.9 1.0 335 3.3 1.0 1.3 520 5.7 3.5 2.5 670 4.5 1.5 1.6 605 3.1 ! 2.5 1.3 555 a Includes those given under “chuck,” “round,” “loin,” etc.