Nutritive Value and Chemical Composition of Various Fruits, Nuts, Grains, and Vegetables

A WEEK’S MENU
Nutritive Value and Chemical Composition of Various Fruits, Nuts, Grains, and Vegetables.
(Analysis of the edible portion.)
PROFESSOR ATWATER’S ANALYSIS.
Protein Calories
per cent. in one lb.

FRUIT—FRESH.
Apples .4 290
Apricots 1.1 270
Bananas 1.3 460
Blackberries 1.3 270
Cherries 1.0 365
Cranberries .4 215
Currants 1.5 265
Figs 1.5 380
Grapes 1.3 450
Huckleberries .6 345
Lemons 1.0 205
Musk-melons .8 90
Nectarines .6 305
Oranges .8 240
Pears .6 295
Persimmons .8 630
Pineapple .4 299
Plums 1.0 395
Pomegranates 1.5 460
Raspberries 1.0 255
Strawberries 1.0 180
Water-melons .4 140
Whortleberries or Wimberries .7 390

FRUIT—DRIED.
Apples 1.6 1350
Apricots 4.7 1290
Citron .5 1525
Currants 2.4 1495
Dates 2.1 1615
Figs 4.3 1475
Grapes 2.8 1205
Pears 2.8 1635
Prunes 2.1 1400
Raisins 2.6 1605
Apricots (canned) .9 340
Marmalade .6 1585
Pears (canned) .3 355
Pineapple “ .4 715

GREEN VEGETABLES
Artichoke 2.6 365
Asparagus 2.1 220
Beetroot 1.6 215
Cabbage 1.6 145
“ (Curly) 4.1 215
“ (Sprouts) 4.7 215
Carrots 1.1 210
Cauliflower 1.8 140
Celery 1.1 85
Corn (green) 3.1 470
Cucumber .8 80
Dandelion 2.4 285
Egg Plant 1.2 130
Horseradish 1.4 230
Kohl Rabi 2.0 145
Leeks 1.2 150
Lettuce 1.2 90
Mushrooms 3.5 210
Olives (green) 1.1 1400
“ (ripe) 1.7 1205
Onions 1.6 225
Parsnips 1.6 300
Potatoes (boiled) 2.5 440
“ (chipped) 6.8 2675
“ (raw) 2.2 385
“ (sweet) 1.8 570
Pumpkins 1.3 135
Radishes 1.0 120
Rhubarb .6 105
Spinach 2.1 110
Tomatoes .9 105
Turnips 1.3 185

NUTS—SHELLED.
Acorns 8.1 2620
Almonds 21.0 3030
Beechnuts 21.9 3075
Brazil Nuts 17.0 3265
Butternuts 27.0 3165
Chestnuts (dried) 10.7 1875
“ (fresh) 6.2 1125
Cocoanuts 5.7 2760
“ desiccated 6.3 3125
Filberts (Hazels) 15.6 3290
Hickory 15.4 3345
Peanuts 25.8 2560
Peanut Butter 29.3 2825
Pecans 9.6 3435
Pine Kernels 34.0 2845
Pistachios 22.3 2995
Walnuts 18.0 3300
“ Black }
“ Californian} 27.6 3105

GRAIN FOODS, ETC.
Barley Meal 10.5 1640
“ Pearled 8.5 1650
Buckwheat Flour 6.4 1620
Corn Flour 7.1 1645
Corn Meal (granular) 9.2 1655
“ Popped 10.7 1875
Hominy 8.3 1650
Oatmeal 16.1 1860
Oats (rolled) 16.7 1850
Rice 8.0 1630
Rye Flour 6.8 1630
“ Meal 13.6 1665
Wheat Flaked 13.4 1690
“ Flour, or Wholemeal 13.8 1675
“ Germs 10.5 1695
“ Gluten 14.2 1665
“ Self-raising 10.2 1600
Macaroni 13.4 1665
“ Spaghetti 12.1 1660

“ Vermicelli 10.9 1625
Beans, small White 21.9 1675
“ Lima or Butter 18.1 1625
Lentils 25.7 1620
Peas (dried) 24.6 1655
“ (green) 7.0 465
Arrowroot --- 1815
Corn-starch --- 1675
Sago 9.0 1635
Tapioca --- 1650
CAKES.
Cake, Fruit 5.9 1760
“ Gingerbread 5.8 1670
“ Sponge 6.3 1795

BISCUITS.
All kinds, average 10.0 1800
Water 11.7 1835

BREAD.
Buns, Currant 6.7 1515
“ Hot Cross 7.9 1275
Corn, Indian 7.9 1205
Cheap Bread 10.9 1255
Gluten 9.3 1160
Home-made Bread 9.1 1225
White Bread 9.2 1215
Whole-wheat Bread 9.7 1140
Rolls, Plain 9.7 1470
“ Vienna 8.5 1300
“ Water 9.0 1300
Rye 9.0 1180

VARIOUS.
Chocolate 12.9 2860
Cocoa 21.6 2320
Candy --- 1785
Honey --- 1520
Molasses (cane) 2.4 1290