----------------------+---------+-----------+-----------+----------- | | | | Food materials. | Refuse. | Water. | Protein. | Fat. | | | | ----------------------+---------+-----------+-----------+----------- |_Per |_Per |_Per |_Per | cent._ | cent._ | cent._ | cent._ Cheese | | 34.2 | 25.2 | 33.7 Beef of average | | | | composition as | | | | purchased | 18.6 | 50.5 | 15.2 | 15.5 Edible portion | | 62.2 | 18.8 | 18.8 Porterhouse steak | | | | as purchased | 12.7 | 52.4 | 19.1 | 17.9 Edible portion | | 60.0 | 21.9 | 20.4 Loin steak, broiled, | | | | edible portion | | 54.8 | 23.5 | 20.4 Dried beef | | 53.7 | 26.4 | 6.9 Eggs as purchased | 11.2 | 65.5 | 13.1 | 9.3 Edible portion | | 73.7 | 13.4 | 10.5 Milk | | 87.0 | 3.3 | 4.0 Bread | | 35.3 | 9.2 | 1.3 Potatoes as purchased | 20.0 | 62.6 | 1.8 | .1 Edible portion | | 78.3 | 2.2 | .1 Apples as purchased | 25.0 | 63.6 | .3 | .3 Edible portion | | 84.6 | .4 | .5 ----------------------+---------+-----------+-----------+-----------