Human Foods and Their Nutritive Value by Harry Snyder (dark academia books to read .TXT) 📕

Comments: 0

Keywords:

Complain

Excerpt from the book:

f Food to Health.

CHAPTER XXI

LABORATORY PRACTICE 299

Object of Laboratory Practice; Laboratory Note-book and Suggestions for Laboratory Practice; List of Apparatus Used; Photograph of Apparatus Used; Directions for Weighing; Directions for Measuring; Use of Microscope; Water in Flour; Water in Butter; Ash in Flour; Nitric Acid Test for Nitrogenous Organic Matter; Acidity of Lemons; Influence of Heat on Potato Starch Grains; Influence of Yeast on Starch Grains; Mechanical Composition of Potatoes; Pectose from Apples; Lemon Extract; Vanilla Extract; Testing Olive Oil for Cotton Seed Oil; Testing for Coal Tar Dyes; Determining the Per Cent of Skin in Beans; Extraction of Fat from Peanuts; Microscopic Examination of Milk; Formaldehyde in Cream or Milk; Gelatine in Cream or Milk; Testing for Oleomargarine; Testing for Watering or Skimming of Milk; Boric Acid in Meat; Microscopic Examination of Cereal Starch Grains; Identification

Read Book

Read free book «Human Foods and Their Nutritive Value by Harry Snyder (dark academia books to read .TXT) 📕» - read online or download for free at americanlibrarybooks.com

Download in Format:

Author: Harry Snyder
Performer: -

Read book online «Human Foods and Their Nutritive Value by Harry Snyder (dark academia books to read .TXT) 📕». Author - Harry Snyder

Go to page:

align="left">Dried, salted, and smoked 4.7 53.7 26.4 6.9 — 8.9 790 Canned boiled beef — 51.8 25.5 22.5 — 1.3 1410 Canned corned beef — 51.8 26.3 18.7 — 4.0 1270 Veal: Breast 21.3 52.0 15.4 11.0 — 0.8 745 Leg 14.2 60.1 15.5 7.9 — 0.9 625 Leg cutlets 3.4 68.3 20.1 7.5 — 1.0 695 Fore quarter 24.5 54.2 15.1 6.0 — 0.7 535 Hind quarter 20.7 56.2 16.2 6.6 — 0.8 580 Mutton: Flank 9.9 39.0 13.8 36.9 — 0.6 1770 Leg, hind 18.4 51.2 15.1 14.7 — 0.8 890 Loin chops 16.0 42.0 13.5 28.3 — 0.7 1415 Fore quarter 21.2 41.6 12.3 24.5 — 0.7 1235 Hind quarter, without tallow 17.2 45.4 13.8 23.2 — 0.7 1210 Lamb: Breast 10.1 45.5 15.4 19.1 — 0.8 1075 Leg, hind 17.4 52.9 15.9 13.6 — 0.9 860 Pork, fresh: Ham 10.7 48.0 13.5 25.9 — 0.8 1320 Loin chops 19.7 41.8 13.4 24.2 — 0.8 1245 Shoulder 12.4 44.9 12.0 29.8 — 0.7 1450 Tenderloin — 66.5 18.9 13.0 — 1.0 895 Pork, salted, cured, pickled: Ham, smoked 13.6 34.8 14.2 33.4 — 4.2 1635 Shoulder, smoked 18.2 36.8 13.0 26.6 — 5.5 1335 Salt pork — 7.9 1.9 86.2 — 3.9 3555 Bacon, smoked 7.7 17.4 9.1 62.2 — 4.1 2715 Sausage: Bologna 3.3 55.2 18.2 19.7 — 3.8 1155 Pork — 39.8 13.0 44.2 1.1 2.2 2075 Frankfort — 57.2 19.6 18.6 1.1 3.4 1155 Soups: Celery, cream of — 88.6 2.1 2.8 5.0 1.5 235 Beef — 92.9 4.4 0.4 1.1 1.2 120 Meat stew — 84.5 4.6 4.3 5.5 1.1 365 Tomato — 90.0 1.8 1.1 5.6 1.5 185 Poultry: Chicken, broilers 41.6 43.7 12.8 1.4 — 0.7 305 Fowls 25.9 47.1 13.7 12.3 — 0.7 765 Goose 17.6 38.5 13.4 29.8 — 0.7 1475 Turkey 22.7 42.4 16.1 18.4 — 0.8 1060 Fish: Cod, dressed 29.9 58.5 11.1 0.2 — 0.8 220 Halibut, steaks or sections 17.7 61.9 15.3 4.4 — 0.9 475 Mackerel, whole 44.7 40.4 10.2 4.2 — 0.7 370 Perch, yellow dressed 35.1 50.7 12.8 0.7 — 0.9 275 Shad, whole 50.1 35.2 9.4 4.8 — 0.7 380 Shad, roe — 71.2 20.9 3.8 2.6 1.5 600 Fish, preserved: Cod, salt 24.9 40.2 16.0 0.4 — 18.5 325 Herring, smoked 44.4 19.2 20.5 8.8 — 7.4 755 Fish, canned Salmon — 63.5 21.8 12.1 — 2.6 915 Sardines[A] [A]5.0 53.6 23.7 12.1 — 5.3 950 Shellfish: Clams — 80.8 10.6 1.1 5.2 2.3 340 Crabs 52.4 36.7 7.9 0.9 0.6 1.5 200 Lobsters 61.7 30.7 5.9 0.7 0.2 0.8 145 Eggs: Hen's eggs [B]11.2 65.5 13.1 9.3 — 0.9 635 Dairy products, etc.: Butter — 11.0 1.0 85.0 — 3.0 3410 Whole milk — 87.0 3.3 4.0 5.0 0.7 310 Skim milk — 90.5 3.4 0.3 5.1 0.7 165 Buttermilk — 91.0 3.0 0.5 4.8 0.7 160 Condensed milk — 26.9 8.8 8.3 54.1 1.9 1430 Cream — 74.0 2.5 18.5 4.5 0.5 865 Cheese, Cheddar — 27.4 27.7 36.8 4.1 4.0 2075 Cheese, full cream — 34.2 25.9 33.7 2.4 3.8 1885 VEGETABLE FOOD Flour, meal, etc.: Entire wheat flour — 11.4 13.8 1.9 71.9 1.0 1650 Graham flour — 11.3 13.3 2.2 71.4 1.8 1645 Wheat flour, patent roller process High-grade and medium — 12.0 11.4 1.0 75.1 0.5 1635 Low grade — 12.0 14.0 1.9 71.2 0.9 1640 Macaroni, vermicelli, etc — 10.3 13.4 0.9 74.1 1.3 1645 Wheat breakfast food — 9.6 12.1 1.8 75.2 1.3 1680 Buckwheat flour — 13.6 6.4 1.2 77.9 0.9 1605 Rye flour — 12.9 6.8 0.9 78.7 0.7 1620 Corn meal — 12.5 9.2 1.9 75.4 1.0 1635 Oat breakfast food — 7.7 16.7 7.3 66.2 2.1 1800 Rice — 12.3 8.0 0.3 79.0 0.4 1620 Tapioca — 11.4 0.4 0.1 88.0 0.1 1650 Starch — — — — 90.0 — 1675 Bread, pastry, etc.: White bread — 35.3 9.2 1.3 53.1 1.1 1200 Brown bread — 43.6 5.4 1.8 47.1 2.1 1040 Bread, pastry, etc.: Graham bread — 35.7 8.9 1.8 52.1 1.5 1195 Whole wheat bread — 38.4 9.7. 0.9 49.7 1.3 1130 Rye bread — 35.7 9.0. 0.6 53.2 1.5 1170 Cake — 19.9 6.3. 9.0 63.3 1.5 1630 Cream crackers — 6.8 9.7. 12.1 69.7 1.7 1925 Oyster crackers — 4.8 11.3. 10.5 70.5 2.9 1910 Soda crackers — 5.9 9.8. 9.1 73.1 2.1 1875 Sugars, etc.: Molasses — — — — 70.0 — 1225 Candy[C] — — — — 96.0 — 1680 Honey — — — — 81.0 — 1420 Sugar, granulated — — — — 100.0 — 1750 Maple sirup — — — — 71.4 — 1250 Vegetables:[D] Beans, dried — 12.6 22.5. 1.8 59.6 3.5 1520 Beans, Lima, shelled — 68.5 7.1. 0.7 22.0 1.7 540 Beans, string 7.0 83.0 2.1. 0.3 6.9 0.7 170 Beets 20.0 70.0 1.3. 0.1 7.7 0.9 160 Cabbage 15.0 77.7 1.4. 0.2 4.8 0.9 115 Celery 20.0 75.6 0.9. 0.1 2.6 0.8 65 Corn, green (sweet), edible portion — 75.4 3.1 1.1 19.7 0.7 440 Cucumbers 15.0 81.1 0.7. 0.2 2.6 0.4 65 Lettuce 15.0 80.5 1.0. 0.2 2.5 0.8 65 Mushrooms — 88.1 3.5 0.4 6.8 1.2 185 Onions 10.0 78.9 1.4. 0.3 8.9 0.5 190 Parsnips 20.0 66.4 1.3. 0.4 10.8 1.1 230 Peas (Pisum sativum), dried. — 9.5 24.6 1.0 62.0 2.9 1565 Peas (Pisum sativum), shelled — 74.6 7.0 0.5 16.9 1.0 440 Cowpeas, dried — 13.0 21.4. 1.4 60.8 3.4 1505 Potatoes 20.0 62.6 1.8. 0.1 14.7 0.8 295 Rhubarb 40.0 56.6 0.4 0.4 2.2 0.4 60 Sweet potatoes 20.0 55.2 1.4 0.6 21.9 0.9 440 Spinach — 92.3 2.1 0.3 3.2 2.1 95 Squash 50.0 44.2 0.7 0.2 4.5 0.4 100 Tomatoes — 94.3 0.9 0.4 3.9 0.5 100 Turnips 30.0 62.7 0.9 0.1 5.7 0.6 120 Vegetables, canned: Baked beans — 68.9 6.9 2.5 19.6 2.1 555 Peas (Pisum sativum), green — 85.3 3.6 0.2 9.8 1.1 235 Corn, green — 76.1 2.8 1.2 19.0 0.9 430 Succotash — 75.9 3.6 1.0 18.6 0.9 425 Tomatoes — 94.0 1.2 0.2 4.0 0.6 95 Fruits, berries, etc., fresh:[E] Apples 25.0 63.3 0.3 0.3 10.8 0.3 190 Bananas 35.0 48.9 0.8 0.4 14.3 0.6 260 Grapes 25.0 58.0 1.0 1.2 14.4 0.4 295 Lemons 30.0 62.5 0.7 0.5 5.9 0.4 125 Muskmelons 50.0 44.8 0.3 — 4.6 0.3 80 Oranges 27.0 63.4 0.6 0.1 8.5 0.4 150 Pears 10.0 76.0 0.5 0.4 12.7 0.4 230 Persimmons, edible portion — 66.1 0.8 0.7 31.5 0.9 550 Raspberries — 85.8 1.0 — 12.6 0.6 220 Strawberries 5.0 85.9 0.9 0.6 7.0 0.6 150 Watermelons 59.4 37.5 0.2 0.1 2.7 0.1 50 Fruits, dried: Apples — 28.1 1.6 2.2 66.1 2.0 1185 Apricots — 29.4 4.7 1.0 62.5 2.4 1125 Dates 10.0 13.8 1.9 2.5 70.6 1.2 1275 Rhubarb 40.0 56.6 0.4 0.4 2.2 0.4 60 Figs — 18.8 4.3 0.3 74.2 2.4 1280 Raisins 10.0 13.1 2.3 3.0 68.5 3.1 1265 Nuts: Almonds 45.0 2.7 11.5 30.2 9.5 1.1 1515 Brazil nuts 49.6 2.6 8.6 33.7 3.5 2.0 1485 Butternuts 86.4 0.6 3.8 8.3 0.5 0.4 385 Chestnuts, fresh 16.0 37.8 5.2 4.5 35.4 1.1 915 Chestnuts, dried 24.0 4.5 8.1 5.3 56.4 1.7 1385 Cocoanuts [F]48.8 7.2 2.9 25.9 14.3 0.9 1295 Cocoanut, prepared — 3.5 6.3 57.4 31.5 1.3 2865 Filberts 52.1 1.8 7.5 31.3 6.2 1.1 1430 Hickory nuts 62.2 1.4 5.8 25.5 4.3 0.8 1145 Pecans, polished 53.2 1.4 5.2 33.3 6.2 0.7 1465 Peanuts 24.5 6.9 19.5 29.1 18.5 1.5 1775 Piñon (Pinus edulis) 40.6 2.0 8.7 36.8 10.2 1.7 1730 Walnuts, black 74.1 0.6 7.2 14.6 3.0 0.5 730 Walnuts, English 58.1 1.0 6.9 26.6 6.8 0.6 1250 Miscellaneous: Chocolate — 5.9 12.9 48.7 30.3 2.2 5625 Cocoa, powdered — 4.6 21.6 28.9 37.7 7.2 2160 Cereal coffee, infusion
(1 part boiled in 20 parts water)[G] — 98.2 0.2 — 1.4 0.2 30

[A] Refuse, oil.

[B] Refuse, shell.

[C] Plain confectionery not containing nuts, fruit, or chocolate.

[D] 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.

[E] Fruits contain a certain proportion of inedible materials, as skin, 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.

[F] Milk and shell.

[G] 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.

CHAPTER XVII DIETARY STUDIES

244. Object of Dietary Studies.—The quantity of food which different families purchase varies between wide limits; a portion being lost mechanically in preparation and a still larger and more variable amount in the refuse and non-edible parts. If a record is made of all foods purchased and the waste and non-edible portions are deducted, the nutrients consumed by a family may be calculated by multiplying the weight of each food by the average composition. If such calculations be made, it will be found that in some families nearly a half pound per day of both protein and fat is consumed by adults, while in other families less than half of this amount is used. The object of dietary studies is to determine the source, cost, composition, and nutritive value of the foods consumed by different families; they also enable comparisons to be made of the amounts of nutrients purchased. Extensive dietary studies have been made by the United States Department of Agriculture, and the results have been published in various bulletins.[76]

245. Wide and Narrow Rations.—When the amount of carbohydrates in a ration is small in comparison with the protein, it is called a narrow ration,

Go to page:

Free e-book: «Human Foods and Their Nutritive Value by Harry Snyder (dark academia books to read .TXT) 📕» - read online now on website american library books (americanlibrarybooks.com)

Comments (0)

There are no comments yet. You can be the first!

Add a comment