Hickory nuts | 62.2| 1.4 | 5.8 | 25.5| 4.3 | .8 | 1,145 Pecans, polished | 53.2| 1.4 | 5.2 | 33.3| 6.2 | .7 | 1,465 Peanuts | 24.5| 6.9 | 19.5 | 29.1| 18.5 | 1.5 | 1,775 Pinon (Pinus edulis) | 40.6| 2.0 | 8.7 | 36.8| 10.2 | 1.7 | 1,730 Walnuts, black | 74.1| .6 | 7.2 | 14.6| 3.0 | .5 | 730 Walnuts, English | 58.1| 1.0 | 6.9 | 26.6| 6.8 | .6 | 1,250 Miscellaneous: | | | | | | | Chocolate | -- | 5.9 | 12.9 | 48.7| 30.3 | 2.2 | 2,625 Cocoa, powdered | -- | 4.6 | 21.6 | 28.9| 37.7 | 7.2 | 2,160 Cereal coffee infusion (1 part | | | | | | | boiled in 20 parts water)[7] | -- | 98.2 | .2 | -- | 1.4 | .2 | 30 [1] Refuse, oil. [2] Refuse, shell. [3] Plain confectionery not containing nuts, fruit, or chocolate. [4] Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc. The amount varies with the method of preparing the vegetables, and cannot be accurately estimated. The figures given for refuse of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared. [5] Fruits contain a certain proportion of inedible materials, as skins, seeds, etc., which are properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected. [6] Milk and shell. [7] The average of five analyses of cereal coffee grain is: Water 6.2, protein 13.3, fat 3.4, carbohydrates 72.6, and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion. The average in the table represents the available nutrients in the beverage. Infusions of genuine coffee and of tea like the above contain practically no nutrients. TABLE II.--_Food consumption of persons in different circumstances, and proposed dietary standards._ (Quantities per man per day.)