E
| | | | HYDRATES | PER LB.
------------------------|----------|----------|----------|----------|--------
| Per Cent | Per Cent | Per Cent | Per Cent |Calories
Commercial cereal coffee| | | | |
(0.5 ounce to | | | | |
1 pint water) | 98.2 | 0.2 | -- | 1.4 | 30
Parched corn coffee | | | | |
(1.6 ounces to | | | | |
1 pint water) | 99.5 | 0.2 | -- | 0.5 | 13
Oatmeal water (1 ounce | | | | |
to 1 pint water) | 99.7 | 0.3 | -- | 0.3 | 11
Coffee (1 ounce | | | | |
1 pint water) | 98.9 | 0.2 | -- | 0.7 | 16
Tea (0.5 ounce to | | | | |
1 pint water) | 99.5 | 0.2 | -- | 0.6 | 15
Cocoa (0.5 ounce to | | | | |
1 pint milk) | 84.5 | 3.8 | 4.7 | 6.0 | 365
Cocoa (0.5 ounce to | | | | |
1 pint water) | 97.1 | 0.6 | 0.9 | 1.1 | 65
Skimmed milk | 90.5 | 3.4 | 0.3 | 5.1 | 170
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CHAPTER XV

THE DIGESTIBILITY OF FOODS

225. Digestibility, How Determined.--The term "digestibility," as
applied to foods, is used in two ways: (1) meaning the thoroughness of
the process, or the completeness with which the nutrients of the food
are absorbed and used by the body, and (2) meaning the ease or comfort
with which digestion is accomplished. Cheese is popularly termed
indigestible, and rice digestible, when in reality the nutrients of
cheese are more completely although more slowly digested than those of
rice. In this work, unless otherwise stated, digestibility is applied to
the completeness of the digestion process.

The digestibility of a food is ascertained by means of digestion
experiments, in which all of the food consumed for a certain period,
usually two to four days, is weighed and analyzed, and from the weight
and compositi