The following table exhibits the percentage chemical composition of the principal vegetable food materials; also of dairy produce and common flesh-foods for comparison. | Food Material | Protein | Fat | Carbo
hydrates | Salts | Water | Fuel Value
cals. | | Vegetable Foods | p. ct. | p. ct. | p. ct. | p. ct. | p. ct. | p. lb. | | Wheat Flour (entire) | 18.8 | 1.9 | 71.9 | 1.0 | 11.4 | 1,675 | | Oatmeal | 16.1 | 7.2 | 67.5 | 1.9 | 7.3 | 1,860 | | Rice | 8.0 | .3 | 79.0 | .4 | 12.3 | 1,630 | | Barley | 8.5 | 1.1 | 77.8 | 1.1 | 11.5 | 1,650 | | Corn Meal | 9.2 | 1.9 | 75.4 | 1.0 | 12.5 | 1,655 | | Rye | 0.8 | .9 | 78.7 | .7 | 12.9 | 1,630 | | Lentils (dried) | 25.7 | 1.0 | 59.2 | 5.7 | 8.4 | 1,620 | | Beans (dried) | 22.5 | 1.8 | 59.6 | 3.5 | 12.6 | 1,605 | | Peas (dried) | 24.6 | 1.0 | 62.0 | 2.9 | 9.5 | 1,655 | | Nuts, various (aver.) | 16.0 | 52.0 | 20.0 | 2.0 | 10.0 | 2,640 | | Dates | 2.1 | 2.8 | 78.4 | 1.3 | 15.4 | 1,615 | | Figs | 4.3 | .3 | 74.2 | 2.4 | 18.8 | 1,475 | | Potatoes | 2.2 | .1 | 18.4 | 1.0 | 78.3 | 385 | | Apples | .4 | .5 | 14.2 | .3 | 84.6 | 290 | | Bananas | 1.3 | .6 | 22.0 | .8 | 75.3 | 460 | | Dairy Foods | | Milk, whole (not skim) | 3.3 | 4.0 | 5.0 | .7 | 87.0 | 325 | | Cheese, various (aver.) | 24.5 | 28.4 | 2.1 | 4.0 | 41.0 | 1,779 | | Hens' Eggs (boiled) | 14.0 | 12.0 | 0.0 | .8 | 73.2 | 765 | | Flesh Foods | | Beef | 18.6 | 19.1 | 0.0 | 1.0 | 61.3 | 1,155 | | Mutton (medium fat) | 18.2 | 18.0 | 0.0 | 1.0 | 62.8 | 1,105 | | Ham (fresh) | 15.6 | 33.4 | 0.0 | .9 | 50.1 | 1,700 | | Fowl | 19.0 | 16.3 | 0.0 | 1.0 | 63.7 | 1,045 | | White Fish (as purchased) | 22.1 | 6.5 | 0.0 | 1.6 | 69.8 | 700 | [The amount of heat that will raise one kilogram of water 1 deg. C. is termed a calorie. Fuel value, or food units, means the number of calories of heat equivalent to the energy it is assumed the body obtains from food when the nutrients thereof are completely digested.]
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