2. 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