Explanation Of The Analytic Table

It should be borne in mind that analysis of organic ingredients of foods is not so exact as that of inorganic substances generally. In Atwater and Bryant's original table, nitrogenous matter is designated "protein", which means nitrogen by Kjehldahl method, multiplied by 6.25. While most of this is protein, a small, occasionally in vegetables, a large, proportion is in other forms. Throughout most of the tables for meats and other animal foods, the protein is controlled by subtracting the other ingredients, including water and mineral matters from 100%. The difference between these two estimates of "protein" is usually less than 1% of the total meat and the N X 6.25 estimate is usually but not always in excess of the estimate by difference. For vegetables, the protein is usually (in such cases as it has been checked) nearly double the true protein, occasionally more than double.

For vegetables, the term carbohydrate includes both digestible carbohydrate and cellulose not included in the gross waste. The latter usually amounts to at least 1% of the total weight of the edible food-stuff and sometimes to 4 or 5%. So far as possible the author's condensation of Atwater and Bryant's table presents the net percentage of digestible carbohydrate.

Unless stated to the contrary, the percentages of nutrients are based on the par value of the edible food stuff. That is to say, if the waste is estimated at 20% and the protein at 10%, the latter number means 10% of the remaining 80%. By edible food stuff, after removal of waste, is meant the material as ordinarily prepared for cooking, with removal of bones, skin, entrails, peelings, cores, pods etc. Thus, the edible food stuff still contains considerable material ordinarily removed by dainty eaters, as fat, gristle etc. of meat and fine skins and other parts of vegetable foods, under crust of pie etc. beside material in certain foods which is physiologic waste.

As a rule, the waste of fat meats, in the list, is less than of lean whereas, in actual consumption, most of the clear fat is trimmed off on the plate.

There have been omitted from the condensed table, a few large cuts of meat, as quarters, not ordinarily purchased by private families, some viands little used, and certain analyses of canned meats, proprietary products etc. which cannot be considered as applying with any certainty to other samples as purchased in the market. Otherwise, the condensation has been mainly in the line of grouping together separate estimates of very lean, lean, medium fat and very fat meats, and of different grades of flours, brands of bread etc., taking the extreme minima and maxima for the whole group. That this is allowable is shown by the fact that the minimum of protein is not necessarily found in the very lean meats nor the maximum of fat in those macroscopically considered very fat, and by the lack of similar regular variations for grades of flour etc.

The maxima and minima are not to be considered absolutely such. Most of the statements of maxima, minima and averages in the original table are computed from three or four analyses, some from only two. When only an average statement is found, it indicates either that there is usually no great variation or that the maxima and minima in the original table represent only two or three analyses which do not vary greatly.

So far as possible - and explicit information is often lacking in the original table - protein and carbohydrate percentages are corrected to show true protein and digestible carbohydrate. For meats, the NX6.25 and protein by difference from 100% have been themselves averaged, so far as possible. For vegetables, many of the statements as to protein are excessive, there being no estimate of protein proper. This error is not of much practical importance since, if the percentage of protein is large, as in the legumes, the non-protein nitrogenous substances are comparatively insignificant; while, if the total nitrogenous constituents are small, the error for any ordinary use of the food stuff is slight in the aggregate.

In computing the maxima and minima of digestible carbohydrate in vegetables, the rule has been followed to subtract the largest number for fibre from the smallest number for total carbohydrate and vice versa, although, in certain cases, it has appeared fairer to estimate the cellulose as roughly proportionate to the total carbohydrates, and in others only the average or the analysis of one or a few samples has been available for the cellulose estimation.

In general, the difference between 100% of edible food stuff and the sum of protein, fat and carbohydrate percentages, consists of 1 - 3% of ash (mineral matters) and of water. An exact footing up to 100% can not be expected. For instance, in the original table, sausages are stated to contain from 0.2 to 8.6% of "carbohydrate" although qualitative tests show no carbohydrate whatever.

Owing to the impossibility of absolute exactitude, the liberty has been taken to state fractions of a per cent, in the nearest half per cent., excepting when the percentages for anyone organic ingredient are small - usually less than 10 - or when it appears that a fairly accurate comparison can be made with some related food stuff, as in the case of different grades of flour.

Obviously, in using tables to ascertain the organic nutrients of food eaten, only approximate results can be obtained, so that it will suffice to use average figures and to ignore fractions of a per cent, or even to use the nearest aliquot fraction of the whole.

Organic Nutrients In Food Stuffs. Atwater And Bryant. Condensed By A L Benedict

Cut.

Percentage Wasted in Preparing for

Cooking

Percentage of Nutrients in Edible Parts.

Protein.

Fat.

Carbohydrnte.

ANIMAL FOODS-FRESH BEEF.

Brisket............................

14 - 30 av. 23

14 - 17 av. 16

22.5-37 av. 28.5

Chuck, including rib...............

12-34 av. 17

14 - 20 av. 19

4 - 32 av. 15.5

Chuck.............................

5 - 33 av. 19

14 - 22 a v. 19

1.5 - 32 av. 13.5

Flank....

1 - 36 av. 5.5

12 5 - 28.5 av. 19

1-60 av. 21

Loin...............................

3.5 - 26 av. 13

14 - 27 av. 19

1 - 34 av. 19

Loin, boneless strip....

.....

16 - 23 av. 16

4 - 32.5 a v. 17

Porterhouse.................

av. 13

av. 19

av. 20

" Sirloin.......................

av. 13

av. 18.5

av. 18.5

Tenderloin...

.............

12-18 av. 16

17-30 av. 25

Neck............................

20- 75 av. 31

18.5 - 24 av. 20

1 - 20 av. 13

Rib rolls...........................

I....................

16 - 22 av. 19

4 5 - 32 av. 15.5

Round.............................

1 - 20 av. 8.5

16 - 24.5 av. 20.5

1 - 28 a v. 11

" free from visible fat,etc...

...

av. 23

av. 2.5

Rump.............................

1.5 - 31.5 av. 19

11 - 26 av. 15

1 - 44 av. 23

" free from visible fat, etc....

...

av. 21

35

Fore shank....

26 - 50 av. 38

18.5 - 24 a v. 21

1.5 - 21.5 av. 8

Hind shank........................

50 - 68 av. 55.5

18.5 - 26 av. 21

1 5 - 19 av. 9

Shoulder and clod.................

(Clod usually has no waste.)

5.5 - 53.5 av. 17.5

17-22.5 av. 20

1 - 21.5 av. 10

Clear fat...........................

...

av. 4

av. 82

Brain (edible portion).............

..

9

av. 9.5

Heart " " ............

..

16

14.5-26 av. 20.5

Kidney " " ............

.....

17

2 5 - 7 av. 5

0.4

Liver " " ............

..

18 - 23 av. 21

3 - 6 av. 4 5

1.3 - 2.5 av. 1.6

Lungs.............................

..

16

3

Marrow...........................

...

2.5

93

Sweetbreads...

...

16

12

Suet ........................

.

1 - 7.5 av. 4.5

71 - 94.5 av. 82

Tongue.........................

9 - 55 av. 26.5

17 - 22 av. 19

1 - 18 av. 9

COOKED BEEF.

Roast beef.....................

...

15 - 29 av. 22

19.5 - 41.5 av. 28.5

Round steak, fat removed.......

...

20 - 34 av. 27.5

3.5 - 17 av. 7.5

Raked sirloin steak..............

....

24

10

Broiled tenderloin steak.........

....

20 - 26.5 av. 23.5

12 - 35.5 a v. 20.5

CANNED COOKED BEEF.

Roiled beef....................

....

24.5

22.5

Corned beef....................

..

20 - 34 av. 25.5

12 - 31 av. 18.5

Dried Beef.....................

..

39

Roast beef......................

...

20 - 30 av. 25

9 - 23.5 a v. 15

Rump steak....................

...

23.5

18.5

Sweetbreads...................

...

20

9.5

Oxtails........................

30

25

6

Ground tongue.................

...

20 - 23 a v. 21

16 - 33 av. 23

Tripe..........................

...

17

2.5 - 14.5 av. 8.5

CORNED AND PICKLED BEEF.

Corned beef.....................

5 - 14.5av. 8.4

12 - 19 av. 14

12 - 49 av. 26

Spiced beef, rolled..............

12

51

Pickled tongue.................

2 - 10 av. 6

8 - 17 av. 12.5

15 - 26 av. 20.5

Tripe..........................

.....

7 - 18.5av. 12

1 - 2av. 1.2

.2 - 5av. .4

Dried salted and smoked........

4.5

24.5 - 47 a v. 30

3 - 12 av. 6.5

.4

FRESH VEAL.

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

15 - 47 av. 24.5

18 - 23 av. 20

2.5 - 15.5 av. 11

Chuck..........................

17.5 - 20 a v. 19

14.5 - 20.5 av. 19.5

2 - 8.5av. 6

Cut.

Percentage Wasted in Preparing for

Cooking.

Percentage of Nutrients in Edible Parts.

Protein.

Fat.

Carbohydrate.

FRESH VEAL.

Flank.........................

....

18 - 21 av. 19.5

8 - 24 av. 13

Leg...........................

4.5 - 25.5 av. 12

18 - 22.5 av. 20.5

1 - 12 av. 7

Loin..........................

12 - 29 av. 19

18 - 21 av. 19.5

5 - 19.5av. 10

Neck..........................

21.5 - 50 av. 31.5

19 - 20 av. 19.5

4 - 9av. 7

Rib...........................

13 - 41 av. 25

17.5 - 21.5 av. 20

3.5 - 31.5 av. 9.5

Rump.........................

30

20

16

Fore shank....................

20.5 - 52.5 av. 40.5

19 - 20.5 a v. 20

4 - 6.5 av. 5

Hind shank....................

51.5 - 65 av. 61

18 - 21 av. 20

3 - 11 av. 5.5

Shoulder (lean).................

11.5 - 25 av. 18

20.7

3 - 6 av. 4.5

Heart....

...

16.5

9.5

Kidneys.......................

...

16.5

6.5

Liver...

...

20.5

5.3

Lungs....

...

17

5

FRESH LAMB.

Breast...

19

19

23.5

Hind Leg......................

7 - 17 av. 14

17 - 19 av. 18

15 - 30 av. 22.5

Leg, free from fat and bone......

24

2.5

Loin, without kidney or tallow. ..

12 - 17.5 av. 15

15.5 - 19 av. 17.5

25 - 35 av. 28

Neck..........................

17.5

17.5

25

Shoulder.......................

20

17.5

29.5

Fore quarter...................

19

18

26

Hind quarter....................

15.5

16

16

Side without tallow.............

17 - 21.5 av. 19

16.5 - 18.5 av. 17.5

21 - 25.5 av. 23

COOKED LAMB.

Chops, broiled..................

13.5

19 - 23.5 a v. 21

24 - 34.5 av. 30

Leg roasted....

...

19.5

12.5

Spiced tongue..................

2.5

14

18

MUTTON.

Chuck.........................

14.5 - 25 av. 19.5

9.5 - 18 av. 14

10 - 60 av. 37

Flank.........................

2 - 17.5av. 10

9.5 - 16 av. 14

32 - 65 av. 42.5

Hind leg.......................

3.5 - 25 av. 17.5

17 - 20 av. 18.5

12 - 27 av. 17.5

Loin without kidney or tallow....

11.5 - 24 av. 15

10 - 19 av. 15

26 - 58.5 av. 36

Loin with fat removed..........

....

24

18.5

Neck..........................

16 - 35 av. 26.5

12 - 20 av. 16

18 - 43.5 av. 26.5

Shoulder.......................

14.5 - 27 av. 22

15 - 19 av. 17

13 - 35.5 a v. 22

Edible part of leg, roasted.......

..

11 - 14 av. 13

18 - 42 av. 24

Heart(raw)...

..

15.5 - 18 av. 17

12 - 13.5 av. 12.5

Kidney...

..

16.5

3

Liver..........................

..

23.5

4.5 - 13 av. 9

2.1 - 7.9 av 5

Lungs.........................

..

19 - 21.5 av. 20

2.5 - 3

Canned corned mutton..........

..

27

23

Canned tongue.................

...

24

24

FRESH PORK.

Chuck ribs and shoulders....

16 - 20 av. 18

17

31

Flank..........................

11.5 - 24 av. 18

16.5 - 19 av. 18

19.5 - 27 av. 22

Fresh ham...

2 - 16 av. 10.5

8 - 30 av. 15.5

13 - 61 av. 13.5

Head..........................

52 - 77 av. 68.5

11 - 14.5 av. 13

34.5 - 50 av. 41.5

Head cheese...................

12

18 - 21 av. 19

27.5 - 40.5 av. 34

Loin chops.....................

11.5 - 28 av. 19.5

11 - 20 av. 16.5

25 - 48.5 av. 32

Tenderloin.....................

...

16 - 21 av. 19

9.5 - 17 av. 13

Shoulder.......................

4 - 21 av. 12.5

9.5 - 17 av. 13

18.5 - 49 av. 34

Side exclusive of lard and kidney.

8 - 14 av. 11.5

7 - 12 av. 9.5

44 - 64.5 av. 55.5

Brain.........................

...

12

10.5