The chemical composition of American food materials / By W.O. Atwater and A.P. Bryant.
- Wilbur Olin Atwater
- Date:
- 1899
Licence: Public Domain Mark
Credit: The chemical composition of American food materials / By W.O. Atwater and A.P. Bryant. Source: Wellcome Collection.
27/92 page 25
![Food material!*. A mmal Food—Con tinned. bee£r, FEE8H—continued. Kound, second cut: Edible portion— Minimum. Maximum. A. v erage....................... As purchased — Minimum. Maximum. Average. Bump, very lean: Edible portion— Minimum. Maximum. Average. As purchased— Minimum. Maximum. Average. Hump, lean: Edible portion— Minimum. Maximum. Average. As purchased— Minimum. Maximum. Average. Iiurnp, medium fat: Edible portion— Minimum. Maximum. Average. A s purchased— Minimum.. Maximum. Average. Iiurnp. fat: Edible portion— Minimum. Maximum. Average. As purchased— Minimum. Maximum. Average. Bump, very fat: Edible portion. As purchased. Iiurnp, all analyses: Edible portion. As purchaser!. Iiurnp, free from all visible fat .Shank, fore, very lean: Edible portion— Minimum. Maximum. Average. As purchased— Minimum. Maximum. Average. Shank, fore, lean: Edible portion— Minimum. Maximum. Average... As purchased— Minimum. Maximum. Average. 1 o 1 ~ j J ^ Zj o rH U ‘52 Protein. 4-* A s? ® c O H <0 **• •“* ^ V s £ £ 50 X £ P. ct. P. ct. P. ct. J\ c£. P. ct. 2*. ct. 2J. c«. Cals. 2 69. 5 20.1 00.4 8.6 1.0 735 2 70. 0 20. 7 00. 0 8. 6 1.3 745 2 69.8 20.4 00. .5 8.6 1.1 740 2 0.9 47.2 14. 1 14.0 5.8 . .9 505 2 32. 1 65. 2 18.7 10.0 8.0 .9 685 2 19.5 56.2 16.4 10.0 6.9 .9 595 4 68.8 21. 7 07.0 . 7 1.1 520 4 74. 2 26. 5 05. ,9 8.9 1. 4 780 ! 4 71.2 23.0 00. 5 5.1 1.2 645 4 1.5 51.4 18.0 17.8 .5 1.0 375 4 28. 6 67.8 21.5 00. 0 8. 7 1.1 765 4 14.3 60.9 19.5 10. 1 4.6 1.1 555 4 02 J 17. 5 17. 7 10. 0 • . 9 840 4 68. 3 22. 7 07. 5 17. 7 ___ 1. 1 1,170 4 . 65.7 20.9 7,9. 0 13.7 1.0 965 3 1.5 46.8 14.5 IS. 8 7. 2 .7 575 3 31.5 66.4 22. 0 07.0 16.1 1.1 1, 065 14.0 56.6 19.1 77. 5 1 1.0 .9 820 10 52. 4 16. 0 10.8 20.3 .8 1,195 10 60. 3 19.5 18.1 29.9 . 1.0 l’ 575 1 0 17.4 1C. 9 25.5 .9 1,400 0.6 39.9 11.8 11.0 15.3 .6' 920 10 27. 8 52. 8 ] 5. 8 05. 0 25. 0 .9 1, 305 10 20.7 45.0 13.8 IS. 4 20.2 .7 1,110 5 43.1 14.7 14.0 33.3 .7 1,710 5 49. 9 22. 7 00.4 39. 4 1.2 1, 960 5 . 47.1 16.8 70,4 35.7 . .8 1,820 i _ 0 17.9 33. 5 10.7 10.8 23.1 .5 1,175 31.3 39.7 17.6 17.4 32.3 .9 1, 605 5 23.0 36.2 12.9 10.0 27.6 .6 1,405 i 40.2 15.0 74. 7 44.3 .8 2,150 i 16. 2 33.7 12. 6 12.2 37. 2 .0 1,805 24 57.9 18.7 18.1 23.1 . 9 1,325 23 19. 0 46. 9 15.2 14.7 18.6 .8 1, 065 1 . 73.9 21. 2 07.0 3.8 1.1 555 4 73.5 21.3 20.8 1.5 1.0 480 4 75. 9 22. 9 00. 7 4.0 1. 2 565 4 74.4 22.1 07. 7 2.8 1.1 530 4 35. 9 36. 5 10.5 70.0 .8 • 5 240 4 50.4 47.9 13.0 70. 0 2.3 . .7 355 4 44.1 41.6 12.3 70. 7 1.6 .6 295 5 69. 9 20.9 00. 7 5.3 .9 615 73. 2 24. 4 00. 0 7. 9 1.1 735 . 71.5 22.0 07.4 6.1 * * ’ ’ 1.0 665 5 25. 6 36.4 11.5 27.7 3.3 .4 360 5 48.0 52. 3 18.1 77.4 5. 2 .8 500](https://iiif.wellcomecollection.org/image/b30475314_0027.jp2/full/800%2C/0/default.jpg)
