| 0.7 | 245 dressed | | | | | | 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 | 1005 | | | | | | Mollusks: | | | | | | Oysters, solid | 88.3| 6.1 | 1.4| 3.3 | 0.9 | 235 Round clams | | | | | | removed from | 80.8| 10.6 | 1.1| 5.1 | 2.3 | 340 shell | | | | | | 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,| 17.4| 4.2 | 0.7| .... | 0.2 | 105 etc. | | | | | | ——————————————————+—————+———————+—————+—————————+—————+—————————— The amount of fat in meat varies from two to forty per cent., according to the animal and to its condition at the time of killing. The best meats are from young animals which have been kept fat and have not been subjected to any work to toughen the muscles. 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 meat is assimilated by the system, while a large part of the vegetable matter consumed is excreted as refuse. The compounds contained in 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. The proportion of _albuminoids_, _gelatinoids_, and _extractives_ in meat vary with different meats and with different cuts of the same meat. The _albuminoids_ of meat include the meat tissue, or the muscle cells. These constitute by far the greater part of the meat. The _gelatinoids_ are derived from the connective tissue forming the sheath of the muscle and of bundles of muscles, the skin, tendons, and the casing of bone. Gelatins are made from these and, if pure and prepared in a cleanly manner, they are wholesome. Gelatin is distinguishable in rich meat soups, which jelly when cool. The gelatinoids alone have not a large nutritive value; they serve to spare the albumin from being used, though they cannot replace albumin in the diet. They also, to some extent, keep the muscles from being consumed when starches, sugars, and fats are lacking.