The nutritive food elements are classified into three groups. The nitrogenous, or muscle- and tissue-building; the carbonaceous, or heat- and energy-producing; and the mineral, or the bone- and nerve-building.
Albumen, gluten, and casein belong to the nitrogenous; starch, sugar, and fats to the carbonaceous; and salts, cellulose portions, and inorganic substances to the mineral.
The nitrogenous elements are of prime importance, as they nourish the brain, nerves, muscles, and the more highly vitalized tissues of the body. The carbonaceous, however, are required in much larger quantities, the correct proportion being about eight or ten of carbonaceous to one of nitrogenous.
| FOODS | Nitrogenous | Carbonaceous | Mineral | Total Nutritive Value |
|---|---|---|---|---|
| GRAINS | ||||
| Wheat | 10.8 | 72.5 | 1.7 | 85.0 |
| Barley | 6.3 | 76.7 | 2.0 | 85.0 |
| Oats | 12.6 | 69.4 | 3.0 | 85.0 |
| Rye | 8.0 | 75.2 | 1.8 | 85.0 |
| Corn | 11.1 | 73.2 | 1.7 | 86.0 |
| Rice | 6.3 | 80.2 | 0.5 | 87.0 |
| FRUITS | ||||
| Banana | 4.8 | 20.2 | 0.8 | 25.8 |
| Date | 9.0 | 58.0 | ... | 67.0 |
| Grape | 0.8 | 14.3 | 0.3 | 15.4 |
| Apple | 0.2 | 10.3 | 0.4 | 10.9 |
| Pear | 0.2 | 10.2 | 0.3 | 10.7 |
| Peach | 0.4 | 7.8 | 0.4 | 8.6 |
| Plum | 0.2 | 9.3 | 0.6 | 10.1 |
| Cherry | 0.9 | 15.3 | 0.6 | 16.8 |
| Blackberry | 0.5 | 5.8 | 0.4 | 6.7 |
| Gooseberry | 0.4 | 8.9 | 0.3 | 9.6 |
| Raspberry | 0.5 | 6.4 | 0.5 | 7.4 |
| Currant | 0.4 | 5.0 | 0.5 | 5.9 |
| Apricot | 0.5 | 12.2 | 0.8 | 13.5 |
| VEGETABLES | ||||
| Arrowroot | ... | 82.0 | ... | 82.0 |
| Potato | 2.1 | 22.2 | 0.7 | 25.0 |
| Sweet Potato | 1.5 | 27.5 | 2.6 | 31.6 |
| Carrot | 1.3 | 14.7 | 1.0 | 17.0 |
| Beet | 1.5 | 11.3 | 3.7 | 16.5 |
| Parsnip | 1.1 | 15.9 | 1.0 | 18.0 |
| Cabbage | 0.9 | 4.1 | 0.6 | 5.6 |
| Turnip | 1.2 | 7.2 | 0.6 | 9.0 |
| LEGUMES | ||||
| Peas | 23.8 | 60.8 | 2.1 | 86.7 |
| Beans | 30.8 | 50.2 | 3.5 | 84.5 |
| Lentils | 25.2 | 58.6 | 2.3 | 86.1 |
| NUTS | ||||
| Peanut | 28.3 | 48.0 | 3.3 | 79.6 |
| Almond | 23.5 | 60.8 | 3.0 | 87.3 |
| Cocoanut | 5.6 | 43.9 | 1.0 | 50.5 |
| Walnut | 15.8 | 60.4 | 2.0 | 88.2 |
| Hazelnut | 17.4 | 60.8 | 2.5 | 89.7 |
| SWEETS | ||||
| Sugar | ... | 95.0 | ... | 95.0 |
| Molasses | ... | 77.0 | ... | 77.0 |
| MILK | ||||
| New Milk | 4.1 | 9.1 | 0.8 | 14.0 |
| Cream | 2.7 | 29.5 | 1.8 | 34.0 |
| Skimmed Milk | 4.0 | 7.2 | 0.8 | 12.0 |
| MEATS | ||||
| Lean Mutton | 18.3 | 4.9 | 4.8 | 28.0 |
| Lean Beef | 19.3 | 3.6 | 5.1 | 28.0 |
| Veal | 16.5 | 15.8 | 4.7 | 37.0 |
| Pork | 9.8 | 48.9 | 2.3 | 61.0 |
| Poultry | 21.0 | 3.8 | 1.2 | 26.0 |
| White Fish | 18.1 | 2.9 | 1.0 | 22.0 |
| Salmon | 16.1 | 5.5 | 1.4 | 23.0 |
| Egg | 14.0 | 10.5 | 1.5 | 26.0 |
Note.—From the above it will be seen that grains, legumes, nuts, and sweets, as well as some fruits and vegetables, contain more nourishment than do meats.