food | . . | 9.6 | 12.1 | 1.8 | 75.2 | 1.3 | 1680 |
|Wheat bread, white | . . | 35.3 | 9.2 | 1.3 | 53.1 | 1.1 | 1200 |
|Wheat bread, graham | . . | 35.7 | 8.9 | 1.8 | 52.1 | 1.5 | 1195 |
|Rye bread | . . | 35.7 | 9.0 | 0.6 | 53.2 | 1.5 | 1170 |
|Biscuit (crackers) | . . | 6.8 | 9.7 | 12.1 | 69.7 | 1.7 | 1925 |
|Macaroni | . . | 10.3 | 13.4 | 0.9 | 74.1 | 1.3 | 1645 |
|Sugar | . . | . . | . . | . . | 100.0 | . . | 1750 |
|Starch (corn starch) | . . | . . | . . | . . | 90.0 | . . | 1680 |
|Beans, dried | . . | 12.6 | 22.5 | 1.8 | 59.6 | 3.5 | 1520 |
|Peas, dried | . . | 9.5 | 24.6 | 1.0 | 62.0 | 2.9 | 1565 |
|Beets | 20.0 | 70.0 | 1.3 | 0.1 | 7.7 | 0.9 | 160 |
|Cabbage | 50.0 | 44.2 | 0.7 | 0.2 | 4.5 | 0.4 | 100 |
|Potatoes | 20.0 | 62.6 | 1.8 | 0.1 | 14.7 | 0.8 | 295 |
|Sweet potatoes | 20.0 | 55.2 | 1.4 | 0.6 | 21.9 | 0.9 | 440 |
|Tomatoes | . . | 94.3 | 0.9 | 0.4 | 3.9 | 0.5 | 100 |
|Apples | 25.0 | 63.3 | 0.3 | 0.3 | 10.8 | 0.3 | 190 |
|Bananas | 35.0 | 48.9 | 0.8 | 0.4 | 14.3 | 0.6 | 260 |
|Grapes | 25.0 | 58.0 | 1.0 | 1.2 | 14.4 | 0.4 | 295 |
|Strawberries | 5.0 | 85.9 | 0.9 | 0.6 | 7.0 | 0.6 | 150 |
|Almonds | 45.0 | 2.7 | 11.5 | 30.2 | 9.5 | 1.1 | 1515 |
|Brazil nuts | 49.6 | 2.6 | 8.6 | 33.7 | 3.5 | 2.0 | 1485 |
|Chestnuts | 16.0 | 37.8 | 5.2 | 4.5 | 35.4 | 1.1 | 915 |
|Walnuts | 58.1 | 1.0 | 6.9 | 26.6 | 6.8 | 0.6 | 1250 |
+--------------------------+--------+--------+---------+------+---------+--------+-----------+

In some cases the subjects were at rest; in others they performed
varying amounts of external muscular work on an apparatus by means of
which the amount of work don