A handbook for farmers and dairymen . . ^5-1 5-2 I5-I 14-3 19-3 5-5 J3 1-7 150 AGRICULTURE. COMPOSITION OF FOOD MATERIALS. Nutritive ingredients^ refuse, and fuel value. Nutrients. Non-nutrients. Protein Fats. Carbo- Mineral
A handbook for farmers and dairymen . . ^5-1 5-2 I5-I 14-3 19-3 5-5 J3 1-7 150 AGRICULTURE. COMPOSITION OF FOOD MATERIALS. Nutritive ingredients^ refuse, and fuel value. Nutrients. Non-nutrients. Protein Fats. Carbo- Mineralhydrates, matters Water. Refuse. Fuel value. Calories. Protein compounds, e. g:., lean of meat, white of egg, casein (curd) of milk, andgluten of wheat, make muscle, blood, bone, , e. g., fat of meat, butter, and oil, ) serve as fuel to yield heatCarbohydrates, e. g., starch and sugar, f and muscular power. Nutrients, ct. 10 20 30 40 50 60 70 80 90 iOO Fuel value of 1 lb. 400 800 1200 1600 3Q0O 2400 2800 3200 3600 4000. Without bone. HUMAN FOODS. 151 PERCENTAGES OF NUTRIENTS, ETC., IN FOOD MATEHIALiS.—Continteed. Food Materials. * Animal Foods, Edible : Side, without kidney fatPork: Shoulder roast, fresh Ham, salted, smoked . Fat, salted Sausage: Pork Bologna Chicken Turkey Eggs Milk Butter Oleomargarine Cheese: Full-cream Skim-milk Fish: Flounder Haddock Codfish Shad Mackerel Halibut Salmon , Salt cod Herring, salt , Mackerel, salt Oysters Vegetable Foods. Wheat flour Graham flour (wheat) Rye flour Buckwheat flour Oatmeal Cornmeal , Rice , Peas Beans ,, Potatoes , Sweet potatoes Turnips Carrots Onions String beans Green peas Green corn Tomatoes Cabbage Sugar, granulated Molasses White bread (wheat) Boston crackers Edible Portion. 53-550-341-5 82 70 73 75 63 53-6 34-6 43-4 Nutrients.
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Keywords: ., bookcentury1800, bookdecade1890, bookpubl, booksubjectagriculture
