Kind of food.

Water.

Albumen, etc.

Carbohydrates

Fat.

Salts

Starch.

Sugar.

Arrowroot....................

18

82.0

Bacon, dried ................

15

8.8

73.3

2.9

Bacon, green..................

24

7.1

66.8

2.1

Barley meal.....

15

6.3

69.4

4.9

2.4

2.0

*Beans .....

11.75

24.3

*

*

2.5

3.3

Beef, fat.....

51.

14.8

29.8

4.4

Beaf,lean ....................................................................................................

72

19.3

3.6

5.1

Beer and porter.............

91

0.1

8.7

0.2

† Biscuit ......................

8

15.6

†

†

1.3

Bread ..........................

37

8.1

47.4

3.6

1

1.7

Butter and fat...............

15

83.0

2.0

Buttermilk ....................

88

4.1

6.4

0 7

0.8

‡Cabbage ....................

91

2.0

‡

‡

0.5

0.7

Carrots ......................

83

1.3

8.4

6 1

0.2

1.0

Cheese ....................

36.8

33.5

24.3

5.4

Cheese, cheddar...........

38

28.4

31.1

4.5

Cheese, skim................

44

44.8

6.3

4.9

Corn meal ....................

14

11.1

64.7

0.4

8.1

1.7

Cream......

66

2.7

2.8

26.7

1.8

Eels ..........................

75

9.9

13.8

1.3

Egg, entire ....................

74

14.0

10.5

1.5

Egg, white of ................

78

20.4

1.6

Egg, yolk.....

52

16 0

30.7

1.3

Fish, white ....................

78

18.1

2.9

1.0

Liver, ox ......................

74

18 9

4.1

3.0

Meat cooked, roast'd

54

27.6

15.45

3.0

Milk, human ................

88

3.4

4.6

3.49

.21

Milk, new ....................

86

4.1

4.9

5.2

3.9

0.8

Milk, skimmed ............

88

4.0

5.

5.4

1.8

0.8

Mutton, fat ....................

53

12.4

31.1

3.5

Mutton, lean ...............

72

18.3

4.9

4.8

Oatmeal ....................

15

12.6

58.4

5.4

5.6

3.0

Parsnips ....................

82

1.1

9.6

5.8

0.5

1.0

Peas ..........................

15

23.0

55.4

2.0

2.1

2.5

Pork, fat.....

39

9.8

48.9

2.3

Potatoes.......................

75

2.1

18.8

3.2

0.2

0.7

Poultry ........................

74

21.0

3.8

1.2

Rice ...........................

13

6.3

79.1

0.4

0.7

0.5

Ryl meal ......................

15

8.0

69.5

3.7

2.0

1.8

Salmon......

77

16 1

5.5

1.4

Sugar .........................

5

95.0

Treacle ........................

23

77.0

Tripe.......

68

13.2

16.

2.4

Turnips ........................

91

1.2

5.1

2.1

0.6

Veal.......

63

16.5

15.8

4.7

Wheat flour..................

r5

10.8

66.3

4.2

2.0

1.7