Animal Viscera: | | | | | | Liver (sheep) | 61.2 | 23.1 | 9.0 | 5.0 |......| ...... Sweetbreads | 70.9 | 16.8 | 12.1 | ...... | 1.6 | ...... Tongue, smoked | | | | | | and salted | 35.7 | 24.3 | 31.6 | ...... | 8.5 | ...... Brain: | 80.6 | 8.8 | 9.3 | ...... | 1.1 | ...... Fresh Fish | | | | | | Bass large-mouthed| | | | | | Black, dressed | 41.9 | 10.3 | 0.5 | ...... | 0.6 | 215 Cod steaks | 72.4 | 16.9 | 0.5 | ...... | 1.0 | 335 Shad roe | 71.2 | 23.4 | 3.8 | ...... | 1.6 | 595 Whitefish, dressed| 46.1 | 10.2 | 1.3 | ...... | 0.7 | 245 Preserved Fish: | | | | | | Halibut, salted, | | | | | | smoked and dried| 46.0 | 19.1 | 14.0 | ...... | 1.9 | 945 Sardines, canned | 53.6 | 24.0 | 12.1 | ...... | 5.3 | 955 Salmon, canned | 59.3 | 19.3 | 15.3 | ...... | 1.2 | 1,005 Mollusks: | | | | | | Oysters, solid | 88.3 | 6.1 | 1.4 | 3.3 | 0.9 | 235 Round clams | | | | | | removed from | | | | | | shell | 80.8 | 10.6 | 1.1 | 5.1 | 2.3 | 340 Mussels | 42.7 | 4.4 | 0.5 | 2.1 | 1.0 | 140 Crustaceans: | | | | | | Lobster, in shell | 31.1 | 5.5 | 0.7 | ...... | 0.6 | 130 Crab, in shell | 34.1 | 7.3 | 0.9 | 0.5 | 1.4 | 185 Shrimp, canned | 70.8 | 25.4 | 1.0 | 0.2 | 2.6 | 520 Terrapin, turtle, | | | | | | etc. | 17.4 | 4.2 | 0.7 | ...... | 0.2 | 105 ————————————————————+——————+———————+——————+—————————+——————+———————— In the composition of meat, of course there is more or less fat, varying from two to forty per cent, according to the animal and to the condition at the time of killing. It is possible to combine the fat and the lean of meat so as to meet the requirements of the body without waste. About ninety-seven per cent of the meat consumed is assimilated by the system, while a large part of the vegetable matter consumed is excreted as refuse. The compounds contained in the animal foods are much like those of the body, therefore, they require comparatively little digestion to prepare them for assimilation—this work having been done by the animal—while the vegetable compounds require much change by the digestive system before they can be used in the body. Fish and sea foods are, many of them, rich in protein, as seen by the above table. Note that sardines contain the largest proportion of protein and next to these, shad roe.