TABLE I. THE COMPOSITION OF FOOD MATERIALS(54) Food Water Solids Proteid Fat Carbohydrates Mineral Heat Materials Matter Value of One Pound Animal Per cent Per cent Per cent Per cent Per cent Per cent Calories(55) foods, edible portion Beef: 63.9 36.1 19.5 15.6 ... 1 1020 Shoulder Rib 48.1 51.9 15.4 35.6 ... .9 1790 Sirloin 60 40 18.5 20.5 ... 1 1210 Round 68.2 31.8 20.5 10.1 ... 1.2 805 Veal: 68.8 31.2 20.2 9.8 ... ... 790 Shoulder Mutton: 61.8 38.2 18.3 19 ... .9 1140 Leg Loin 49.3 50.7 15 35 ... .7 1755 Pork: 50.3 49.7 16 32.8 ... .9 1680 Shoulder Ham, 41.5 58.5 16.7 39.1 ... 2.7 1960 salted, smoked Fat, 12.1 87.9 .9 82.8 ... 4.2 3510 salted Sausage: 41.5 58.8 13.8 42.8 ... 2.2 2065 Pork Bologna 62.4 37.6 18.8 42.8 ... 3 1015 Chicken 72.2 27.8 24.4 1 ... 1.4 540 Eggs 73.8 26.2 14.9 10.5 ... .8 721 Milk 87 13 3.6 4 4.7 .7 325 Butter 10.5 89 .6 85 .5 .3 3515 Cheese: 30.2 69.8 28.3 35.5 1.8 4.2 2070 Full cream Skim milk 41.3 58.7 38.4 6.8 6.9 4.6 1165 Fish: 82.6 17.4 15.8 .5 ... 1.2 310 Codfish Salmon 63.6 36.4 21.6 13.4 ... 1.4 965 Oysters 87.1 12.9 6 1.2 3.7 2 230 Vegetable foods Wheat 12.5 87.5 11 1.1 74.9 .5 1645 flour Graham 13.1 86.9 11.7 1.7 71.7 1.8 1635 flour (wheat) Rye flour 13.1 86.9 6.7 .8 78.7 .7 1625 Buckwheat 14.6 85.4 6.9 1.4 76.1 1 1605 flour