"As shown by the figures in the following table, cheese contains 3.8 per cent ash. Of this a considerable part may be salt added in cheese-making. Like the milk from which it is made, cheese ash is characterized chiefly by the presence of calcium (lime), magnesium, phosphorus and iron, the average values as given in earlier bulletins of the department[145] being 1.24 per cent calcium oxid, 0.049 per cent magnesium oxid, 1.49 per cent phosphorus pentoxid, and 0.0015 per cent iron." TABLE XXX AVERAGE COMPOSITION OF CHEESE AND SOME OTHER COMMON FOODS AS PURCHASED, AND ALSO ON THE BASIS OF EDIBLE PORTION ==================================================================== | | | | | | | | | | | | FOOD MATERIALS | REFUSE | WATER | PROTEIN | FAT | CARBO | | | | | | HYDRATES | | | | | | | ----------------------+--------+-------+---------+------+----------+ | % | % | % | % | % | Cheese, American | | | | | | Cheddar[144] | -- | 34.2 | 25.2 | 33.7 | 2.4 | | | | | | | 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 | 5.0 | | | | | | | Bread | -- | 35.3 | 9.2 | 1.3 | 53.1 | | | | | | | Potatoes as purchased | 20.0 | 62.6 | 1.8 | .1 | 14.7 |