Potato 75. 2.2 X X .2 X White Turnip 92.5 1.5 X X .2 X Beet 87.5 1.3 X X .1 X Sugar Beet 71.6 2.  X 12.6 .5 X Parsnip 82. 1.2 X X .6 X Sweet Potato 71.8 1.  X X .2 X Cucumber 95.2 1.2 X 1.  X X Asparagas 93.7 1.8 X .4 .3 X Cauliflower 90.9 2.3 X 1.2 .3 X Melon 90.4 1.  X 2.2 .3 X Squash 90.3 1.1 X 1.4 .1 X Onion 86. 1.7 X 2.8 .1 X Pumpkin 90.3 1.1 5.1 1.5 .1 X Tomato 92.4 1.6 X 2.5 .3 1.8 Peas, green, garden 78.4 6.4 12.  X X .5 X small 10.3 24.6 52.6 X 3.5 X African 6.5 23.4 57.8 X 6.  X green shelled 12.7 21.7 57.7 X 1.9 X Beans, field 13.5 25. 48.3 X 1.7 X French or Kidney 11. 23.7 55.6 X 2.2 X white 15. 26.9 48.8 X 3.  X Lima 9. 21.9 60.6 X 1.6 X String beans 88.7 2.7 5.5 1.2 .1 X Lentils 12.3 25.9 53.  X 1.9 X German 11.7 33. 30.3 X 8.7 X

MILK AND BUTTER.                           Milk
FOOD SUBSTANCES  (1)    (2)   (3)    (4)  Sug.  (6)   (7)
Mother’s milk   89.2     .9    X      X   5.4   3.2    X
Cows’     "     86.     4.1    X      X   5.2   3.9    X
Cream           66.     2.7    X      X   2.8  26.7    X
Swedish Butter  13.8     .6    X      X    .6  84.4    X
French    "     12.6     X     X      X    .2  86.4    X
Cheese, Stilton 32.    26.2    X      X  34.5   3.3    X
Skimmed milk    88.      .4    X      X   3.8   1.8    X
Buttermilk      88.     4.1    X      X   3.6    .7    X
Milk of Cow     58.     1.7    X     2.8   X   35.2    X
Tree

MEATS. 
FOOD SUBSTANCES  (1)    (2)   (3)    (4)  (5)   (6)   (7)
Lean Beef       72.    19.3    X      X    X    3.6    X
Lean Mutton     72.    18.3    X      X    X    4.9    X
Veal            63.    16.3    X      X    X   15.8    X
Pork            39.     9.8    X      X    X   49.9    X
Poultry         74.    21.      X      X    X    3.8    X
White Fish      78.    18.1    X      X    X    2.9    X
Salmon          77.    16.1    X      X    X    5.5    X
Entire Egg      74.    14.      X      X    X   10.5    X
White of Egg    78.    20.4    X      X    X     X     X
Yolk of Egg     52.    16.      X      X    X   30.7    X

(8)Pectose. (9)Non-Nitrog.  Substances. (10)Salts. (11)Cellulose. (12)Propor.  Carbon to Nitrogenous. (13)Total Nutritive Value.

GRAINS. 
FOOD SUBSTANCES   (8)   (9)   (10)   (11)  (12)  (13)
Wheat, Poland      X     X     1.9    X    2.9   86.8