In 100 parts Water Proteid Fat Carbohydrate Ash
Digestible Cellulose
Meat 76.7 20.8 1.5 0.3 —­ 1.3
Eggs 73.7 12.6 12.1 —­ —­ 1.1
Cheese 36-60 25-33 7-30 3-7 —­ 3.4
Cow’s Milk 87.7 3.4 3.2 4.8 —­ 0.7
Wheat Flour 13.3 10.2 0.9 74.8 0.3 0.5
Wheat Bread 35.6 7.1 0.2 55.5 0.3 1.1
Rye Flour 13.7 11.5 2.1 69.7 1.6 1.4
Rye bread 42.3 6.1 0.4 49.2 0.5 1.5
Rice 13.1 7.0 0.9 77.4 0.6 1.0
Corn 13.1 9.9 4.6 68.4 2.5 1.5
Macaroni 10.1 9.0 0.3 79.0 0.3 0.5
Peas and Beans 12-15 23-26 1-1/2-2 49-54 4.7 2-3
Potatoes 75.5 2.0 0.2 20.6 0.7 1.0
Carrots 87.1 1.0 0.2 9.3 1.4 0.9
Cabbage 90 2.3 0.5 4-6 1-2 1.3
Fruit 84 0.5 —­ 10 4 0.5
]

Cheese is the nitrogenous part of milk, which has been coagulated by the use of rennet.  The curd is then carefully dried, salted, and pressed.  Cheese is sometimes difficult of digestion, as on account of its solid form it is not easily acted upon by the digestive fluids.

108.  Meats.  The flesh of animals is one of our main sources of food.  Containing a large amount of proteid, it is admirably adapted for building up and repairing the tissues of the body.  The proportion of water is also high, varying from 50 to 75 per cent.  The most common meats used in this country are beef, mutton, veal, pork, poultry, and game.

Beef contains less fat and is more nutritious than either mutton or pork.  Mutton has a fine flavor and is easily digested.  Veal and lamb, though more tender, are less easily digested.  Pork contains much fat, and its fiber is hard, so that it is the most difficult to digest of all the meats.  Poultry and game have usually a small proportion of fat, but are rich in phosphates and are valued for their flavor.

109.  Eggs.  Consisting of about two-thirds water and the rest albumen and fat, eggs are often spoken of as typical natural food.  The white of an egg is chiefly albumen, with traces of fat and salt; the yolk is largely fat and salts.  The yellow color is due partly to sulphur.  It is this which blackens a silver spoon.  Eggs furnish a convenient and concentrated food, and if properly cooked are readily digested.

110.  Fish.  Fish forms an important and a most nutritious article of diet, as it contains almost as much nourishment as butcher’s meat.  The fish-eating races and classes are remarkably strong and healthy.  Fish is less stimulating than meat, and is thus valuable as a food for invalids and dyspeptics.  To be at its best, fish should be eaten in its season.  As a rule shell-fish, except oysters, are not very digestible.  Some persons are unable to eat certain kinds of fish, especially shell-fish, without eruptions on the skin and other symptoms of mild poisoning.