" (Salmon) |12 ozs. | 840 | 274 | 1 | 6 =TABLE OF FOOD VALUES.= =Compiled from such authorities as Church, Payer, Letheby, Blyth, Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.= --------------------------------+---------------------------------------------- | PERCENTAGE OF +------+--------+------+--------+--------+----- | | | |Starch |Mineral |Total |Water.|Protein.| Fat. |Matter |Matter. |Nutri- | | | |or Sugar| | ment. --------------------------------+------+--------+------+--------+--------+----- | | | | | | Lean Beef | 72.0 | 19.3 | 3.6 | | 5.1 | 28.0 Veal | 71.0 | 17.0 | 11.0 | | 1.0 | 29.0 Mutton | | | | | | (Medium Fat) | 65.2 | 14.5 | 19.5 | | 0.8 | 34.8 FLESH-FOODS. Fat Pork | 39.0 | 9.8 | 48.9 | | 2.3 | 61.0 Chicken (flesh) | 72.4 | 21.6 | 4.7 | | 1.3 | 27.6 Fish (Sole) | 86.1 | 11.9 | 0.2 | | 1.2 | 13.3 Salmon | 77.0 | 16.1 | 5.3 | | 1.5 | 23.0 | | | | | | Eggs | 64.0 | 14.0 | 10.5 | | 1.5 | 26.0 EGGS. White of Egg | 78.0 | 12.4 | | | 1.6 | 14.0 Yolk of Egg | 52.0 | 16.0 | 30.7 | | 1.3 | 48.0 | | | | | | Milk (Cow's) | 86.0 | 4.1 | 3.9 | 5.2 | 0.8 | 14.0 MILK Cheese: Cheddar | 36.0 | 28.4 | 31.1 | | 4.5 | 64.0 AND MILK Stilton | 32.0 | 26.2 | 37.8 | | 4.0 | 67.0 PRODUCTS. Gruyère | 40.0 | 31.5 | 24.0 | | 3.0 | 58.5 Dutch | 36.10| 29.43 | 27.54| | | 56.97 Parmesan | 27.56| 44.08 | 15.95| | 5.72 | 65.75 Butter | 12.6 | | 86.4 | | 0.8 | 87.2 | | | | | | Wheatmeal (Artox) | 13.13| 12.84 | 2.30| 68.0 | 1.33 | 84.47 Oatmeal | 10.4 | 15.6 | 6.11| 63.6 | 3.0 | 89.1 CEREALS AND Barley Meal | 14.6 | 6.7 | 1.3 | 75.5 | 1.1 | 84.6 FARINACEOUS Bran | 12.5 | 16.4 | 3.5 | 43.6 | 6.0 | 69.5 FOODS. Rice (once milled)| 10.4 | 11.4 | 0.4 | 79.0 | 0.4 | 91.2