--------------------------+-------------------------+---------+------- | Carbohydrates | | +-----------+-------------+---------+------- |Digestible.|Undigestible.| Mineral | Water. | | | Matters.| --------------------------+-----------+-------------+---------+------- | % | % | % | % Beef, round | 0.0 | 0.0 | 1.3 | 66.7 Beef, sirloin | 0.0 | 0.0 | 1.0 | 60.0 Pork, very fat | ... | ... | 6.5 | 10.0 Haddock | 0.0 | 0.0 | 1.2 | 81.4 Mackerel | 0.0 | 0.0 | 1.4 | 71.6 Hens’ eggs | 0.7 | 0.0 | 1.0 | 73.1 Cow’s milk | 4.8 | 0.0 | 0.7 | 87.4 Cheese, whole milk | 2.3 | 0.0 | 3.9 | 31.2 Butter | 0.5 | ... | 2.0 | 9.0 Oleomargarine | 0.0 | ... | 2.1 | 10.3 Sugar | 96.7 | 0.0 | 0.8 | 2.2 Wheat } very fine | 74.4 | 0.8 | 0.3 | 14.6 flour} medium | 70.4 | 1.8 | 0.4 | 15.0 } coarse whole wheat| 66.4 | 5.3 | 1.2 | 14.4 Wheat bread average | 54.9 | 0.6 | 1.0 | 32.7 Black bread | 43.3 | 5.3 | 1.5 | 43.8 Peas | 55.7 | 2.1 | 2.5 | 15.0 Corn (maize) meal | 68.7 | 2.3 | 1.6 | 14.5 Rice | 78.7 | 0.7 | 0.4 | 12.4 Potatoes | 19.7 | 1.6 | 1.0 | 75.5 Turnips | 5.6 | 1.3 | 0.7 | 91.2 --------------------------+-----------+-------------+---------+------- Since the elements are seldom, if ever, found in the proper proportion in any food substances, it becomes necessary to exercise judgment in selecting them, so that something like a well-balanced diet may be obtained; so as a further aid to enable the reader to make his selection judiciously, we would call attention to Table A on page 139 and Table B below. Table A shows the proportion of various foods that is ordinarily digested, while Table B points out the time required for different articles of food to digest. TABLE B. LENGTH OF TIME REQUIRED FOR DIGESTION OF DIFFERENT ARTICLES OF FOOD.