Fat, Water And Muscle Properties Of Food
From The White Ribbon Cook Book by Kathryn Armstrong, 1894. Section 9 of 9.
|
Fat, Water and Muscle Properties of Food. | |||
|
100 PARTS. |
Water. |
Muscle. |
Fat. |
|
Cucumbers................ |
97.0 |
1.5 |
1.0 |
|
Turnips................... |
94.4 |
1.1 |
4.0 |
|
Cabbage .................. |
90.0 |
4.0 |
5.0 |
|
Milk, cows'................ |
86.0 |
5.0 |
8.0 |
|
Apples.................... |
84.0 |
5.0 |
10.0 |
|
Eggs, yolk of............. |
79.0 |
15.0 |
27.0 |
|
Potatoes.................. |
75.2 |
1.4 |
22.5 |
|
Veal...................... |
68.5 |
10.1 |
1.65 |
|
Eggs, white of............. |
53.0 |
17.0 |
.0 |
|
Lamb..................... |
50.5 |
11.0 |
35.0 |
|
Beef...................... |
50.0 |
15.0 |
30.0 |
|
Chicken.................. |
46.0 |
18.0 |
32.0 |
|
Mutton.................... |
44.0 |
12.5 |
40.0 |
|
Pork ..................... |
38.5 |
10.0 |
50.0 |
|
Beans .................... |
14.8 |
24.0 |
57.7 |
|
Buckwheat................ |
14.2 |
8.6 |
75.4 |
|
Barley.................... |
14.0 |
15.0 |
68.8 |
|
Corn...................... |
14.0 |
12.0 |
73.0 |
|
Peas...................... |
14.0 |
23.4 |
60.0 |
|
Wheat.................... |
14.0 |
14.6 |
69.4 |
|
Oats...................... |
13.6 |
17.0 |
66.4 |
|
Rice...................... |
13.5 |
6.5 |
79.5 |
|
Cheese................... |
10.0 |
65.0 |
19.0 |
|
Butter.................... |
100.0 | ||