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

  • Wilbur Olin Atwater
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. Fish—Continued. Blackfisli, entrails removed, as purchased. Bluefish, entrails ( Edible portion.. removed. ( As purchased .. Buffalo-fish, en- < Edible portion.. trails removed ( As purchased... Butter-fish, ( Edible portion.. \ As purchased... f Edible portion .. \ As purchased Min . Max. Avg. whole Cisco, whole. Cod, whole. ( Min . f Edible portion . < Max. i (Avg. ] C Min . i As purchased .. < Max. ( Avg. C Min . Cod, dressed, as purchased.< Max. ( Avg. ( Min . Cod, sections, as purchased.< Max. ( Avg. ^ , (Edible portion. Cod’ 8teaks.\ As purchased. Cusk, entrails re- ( Edible jiortion. moved. ( As purchased. ( Min . f Edible portion . < Max. Eels, salt water, ! ( Avg. dressed. ] t Min. ( As purchased .. < Max. ( Avg. t Min . Edible portion . < Max. f A T Flounder, whole 1 As purchased .. Min . Max. Avg. Flounder, entrails removed, as purchased. f Min . | Edible portion . < Max. Haddock, en-j (Avg. trails removed. | f Min . I As purchased .. < Max. ( Avg. Hake, entrailsC Edible portion. removed. (As purchased. ( Min . f Edible portion Max. Halibut, steaks or sections. Herring, whole [As purchased .. Avg. Min Max. . Avg. ( Min Edible portion . < Max. ( Avg. t Min . As purchased .. < Max. Kingfish, whole. C Edible portion '( As purchased. Lamprey,wll„le.{f8~^- ( Avg. Mackerel, whole Edible portion ( Min . < Max. (Avg. C Min . A s purchased .. < Max. ( Avg. Mackerel, entrails removed, as purchased Mullet, whole.. C Edible portion (As purchased. Muskellunge, C Edible portion whole. ( As purchased. «H U O <£> W 2 2 2 1 1 1 1 1 1 1 1 5 5 5 2 2 2 3 3 3 3 3 3 1 1 1 1 2 2 2 2 2 2 3 3 3 2 2 2 1 4 4 4 4 4 4 1 1 3 3 3 3 3 3 2 2 2 2 2 2 1 1 1 1 6 6 6 5 5 5 1 1 1 1 1 Refuse. W ater. Protein. Fat. Carboli y- drates. Ash. Fuel value per pound. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Calories. 53.6 33.5 7. 9 .4 .4 165 57. 8 36. 4 8. 7 .7 .6 190 55. 7 35. 0 8. 3 .5 .5 175 78 5 19. 0 1. 2 1. 3 405 48.6 40. 3 9.8 . 6 . 7 205 78 6 17. 9 2 3 1. 2 430 52. 5 37.3 8. 5 1.1 .6 205 70. 0 17. 8 11. 0 1. 2 795 42.8 40.1 10.2 6. 3 .6 455 76. 1 19.1 3. 5 1. 3 505 42. 7 43.6 11.0 2.0 . 7 290 80. 7 15. 0 .3 1. 0 285 83. 5 17. 6 .5 1. 3 340 82. 6 15. 8 .4 1. 2 310 48.5 35. 1 7.7 .1 .6 145 56. 5 42.3 8. 3 .3 .6 165 52. 5 38. 7 8.0 . 2 .6 155 25. 5 55. 3 9.9 .2 ....... .8 190 33.7 62.1 11. 4 .3 .9 220 29.9 58.5 10.6 .2 .8 205 81. 8 15. 0 .1 . 8 300 83. 5 17. 2 . 5 1 0 330 82.5 16.3 rt .9 315 79. 7 18. 6 . 5 1 2 365 9.2 72.4 16.9 .5 1.0 335 82. 0 16. 9 . 2 . 9 325 40.3 49.0 10.1 .1 .5 190 69. 8 17. 6 7. 9 . 9 660 73. 4 19. 0 10. 3 1.1 790 71. 6 18. 3 9.1 1.0 725 19. 0 54. 9 14. 3 6.4 .7 535 21. 4 59. 4 14. 9 8.1 .9 620 20.2 57.2 14.6 7.2 .8 575 83. 4 12. 9 .4 1. 2 275 85. 0 14. 7 . 7 1. 3 300 84. 2 13. 9 . 6 1. 3 285 56.2 27. 2 5.2 .2 .5 120 66.8 37. 0 6. 1 .3 . .5 130 61.5 32.1 5.6 .3 .5 115 57.0 35.8 6.3 .3 .6 130 80. 3 15. 9 . l 1. 0 305 82. 6 18. 4 .4 1. 6 350 81. 7 16. 8 . 3 1. 2 325 48. 0 38.5 7.8 .1 .5 150 52.9 42.9 8. 9 .2 .8 170 51.0 40.0 8.2 .2 .6 160 83. 1 15. 2 .7 1. 0 310 52.5 39.5 7.2 .3 .5 145 70. 1 17. 5 2. 2 . 9 420 79. 2 19. 4 10. 6 1. 2 785 . 75. 4 18. 3 5. 2 1 i 560 11.2 60. 9 13. 4 1.7 .7 320 23.1 62. 6 16.1 9.4 1.0 695 17.7 61.9 15.1 4.4 .9 465 69. 0 18. 5 3. 2 1. 5 490 76. 0 19. 2 11. 0 1. 6 810 72. 5 18. 9 7.1 1. 5 650 39.3 37.3 10. 0 1.9 .8 300 46.0 46.1 11. 7 5.9 1.0 435 42.6 41.7 10.9 3.9 .9 370 79. 2 18. 7 .9 1. 2 385 56.6 34.4 8.1 .4 .5 170 71. 1 14. 9 13. 3 . 7 840 45.8 38.5 8.1 7.2 .4 455 64. 0 17. 5 2. 2 1. 0 430 78. 7 19. 3 16. 3 1. 5 1, 025 73. 4 18. 2 7.1 1. 3 640 33.8 35.8 8. 4 1.4 .6 300 57. 9 48. 5 12. 1 10.7 1.0 675 44.6 40.4 10.0 4.3 .7 370 40.7 43.7 11.4 3.5 .7 360 74. 9 19. 3 4. 6 1. 2 555 57.9 31.5 8.1 2.0 .5 235 76. 3 19. 6 2. 5 1. 6 470 49.2 3S.7 10.0 1.3 .8 240
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