Spinach | .067 | .037 | .774 | .125 | .068 | .074 | .038 | .0036 Squash, summer,| | | | | | | | seeds removed| .018 | .008 | .150 | .002 | -- | -- | -- |(.0006) with seeds | .024 | .012 | .180 | .004 | -- | -- | -- |(.0006) Squash, winter | .019 | .011 | .320 | .004 | -- | -- | -- |(.0006) Strawberries | .041 | .019 | .147 | .050 | .028 | .006 | .014 | .0008 Tamarind | .007 | .021 | -- | -- | .072 | .007 | .009 | -- Tapioca | .023 | -- | -- | -- | .090 | .018 | .029 | .0016 Tomatoes | .011 | .010 | .275 | .010 | .026 | .034 | .014 | .0004 Tomato juice | .006 | .010 | .310 | .015 | .015 | .055 | -- | -- Truffles | .024 | .018 | .404 | .077 | .062 | .039 | -- | -- Turnips | .064 | .017 | .338 | .056 | .046 | .041 | .065 | .0005 Turnip tops | .347 | .028 | .307 | .082 | .049 | .168 | .069 | -- Veal (See Meat)| | | | | | | | Vinegar (cider)| .016 | .008 | .165 | -- | .013 | -- | .017 |(.0003) Walnuts | .089 | .134 | (.332)| -- | .358 | .040 | .172 | .0021 Water cress | .187?| .034 | .287 | .099 | .005 | .061 | .167 | .0019 Watermelon | .011 | .003 | .073 | .008 | .003 | .008 | .007 | -- Wheat, entire | .045 | .133 | .473 | .039 | .423 | .068 | .181 | .0050 (See also | | | | | | | | Bread and | | | | | | | | Flour) | | | | | | | | Wheat bran | .120 | .511 | 1.217 | .154 |1.215 | .090 | .247 | .0078 Wheat germ | .071 | .342 | .296 | .722 |1.050 | .070 | .325 | -- Wheat gluten | .078 | .045 | .007 | .028 |2.00 | .050 | .920 | -- Whey | .044 | .008 | .157 | .038 | .035 | .119 | .009 | ? Whortleberries,| | | | | | | entire | .031 | .021 | .261 | .021 | .042 | -- | -- | -- flesh only | .020 | .011 | .087 | -- | .018 | -- | -- | -- Wine (avg.) | .009 | .010 | .104 | .008 | .015 | .011 | .015 |(.0003) ===============+======+======+=======+======+======+=======+======+======= FOOTNOTES: [167] From Sherman's "Chemistry of Food and Nutrition," by courtesy of the author. [168] Average fish is estimated to contain _per 100 grams of protein_ as follows: 0.109 gram Ca; 0.133 gram Mg; 1.671 grams K; 0.373 gram Na; 1.148 grams P; 0.528 gram Cl; 1.119 grams S; 0.0055 gram Fe. [169] The percentages of the ash constituents in jams are believed to average about two thirds those of the corresponding fruits. [170] Average meat is estimated to contain _per 100 grams protein_ as follows: 0.058 gram Ca; 0.118 gram Mg; 1.694 grams K; 0.421 gram Na; 1.078 grams P; 0.378 gram Cl; 1.146 grams S; 0.0150 gram Fe. TABLE III