INDEX

Displaced Table

Selections from Atwater and Bryant’s Tables

Key to Columns:
A Number of analyses   F Fat
B Refuse G Total carbohydrates
C Water H Ash
D Protein N=6.25 J Fuel value per pound
E Protein by difference
Food Materials. A B C D E F G H J
Animal Food.
BEEF, FRESH. P.ct. P.ct. P.ct. P.ct. P.ct. P.ct. P.ct. Cals.
Loin, lean: Edible portion Min. 12 — 64.6 13.4 13.1 11.4 — .7 735
Max. 12 — 74.7 24.2 23.1 15.0 — 1.1 1000
Avge. 12 — 67.0 19.7 19.3 12.7 — 1.0 900
As purchased Min. 11 6.7 52.1 11.9 11.6 10.0 — .6 650
Max. 11 21.0 66.2 20.8 19.8 13.0 — 1.0 865
Avge. 11 13.1 58.2 17.1 16.7 11.1 — .9 785
Loin, medium fat: Edible portion Min. 32 — 56.5 10.6 10.6 16.1 — .5 1040
Max. 32 — 68.3 22.0 22.0 23.7 — 2.2 1355
Avge. 32 — 60.6 18.5 18.2 20.2 — 1.0 1190
As purchased Min. 32 4.1 44.4 8.5 8.5 13.7 — .4 860
Max. 32 25.8 58.1 19.3 19.1 22.7 — 1.9 1300
Avge. 32 13.3 52.5 16.1 15.8 17.5 — .9 1040
Loin, fat: Edible portion Min. 6 — 52.1 16.0 15.8 25.1 — .8 1380
Max. 6 — 56.9 18.7 17.5 29.6 — 1.0 1575
Avge. 6 — 54.7 17.6 16.8 27.6 — .9 1490
As purchased Min. 6 5.9 44.3 14.1 13.8 23.6 — .7 1295
Max. 6 15.0 53.6 16.5 16.1 25.9 — .9 1400
Avge. 6 10.2 49.2 15.7 15.0 24.8 — .8 1305
Loin, all analyses: Edible portion 56 — 61.3 19.0 18.6 19.1 — 1.0 1155
As purchased 55 13.3 52.9 16.4 16.0 16.9 — .9 1020
Ribs, lean: Edible portion Min. 6 — 66.0 16.5 16.9 9.8 — .8 790
Max. 6 — 69.5 20.9 20.8 14.0 — 1.1 955
Avge. 6 — 67.9 19.6 19.1 12.0 — 1.0 870
As purchased Min. 6 12.8 46.7 12.1 12.4 6.8 — .6 555
Max. 6 32.6 60.7 17.5 17.1 11.0 — .9 750
Avge. 6 22.6 52.6 15.2 14.8 9.3 — .7 675
Ribs, medium fat: Edible portion Min. 15 — 49.9 16.2 15.9 18.0 — .7 1110
Max. 15 — 63.0 18.8 18.1 32.9 — 1.1 1700
Avge. 15 — 55.5 17.5 17.0 26.6 — .9 1450
As purchased Min. 15 15.3 40.2 12.2 12.0 12.8 — .4 1790
Max. 15 28.7 49.9 14.9 14.6 26.5 — .9 1370
Avge. 15 20.8 43.8 13.9 13.5 21.2 — .7 1155
Ribs, fat: Edible portion Min. 9 — 47.4 12.0 13.8 33.9 — .6 1710
Max. 9 — 51.7 16.8 16.5 36.8 — .9 1845
Avge. 9 — 48.5 15.0 15.2 35.6 — .7 1780
As purchased Min. 8 14.3 34.3 11.4 10.4 26.8 — .5 1325
Max. 8 22.0 47.8 16.0 15.6 39.9 — .7 1790
Avge. 8 16.8 39.6 12.7 12.4 30.6 — .6 1525
BEEF, COOKED.
Cut not given, boiled, as purchased 1 — 38.1 26.2 26.1 34.9 — .9 2805
Scraps, as purchased Min. 2 — 4.5 16.3 19.0 27.7 — .7 1660
Max. 2 — 41.9 26.4 24.2 75.8 — 6.2 3500
Avge. 2 — 23.2 21.4 21.6 51.7 — 3.5 2580
Roast, as purchased Min. 7 — 38.7 15.1 14.5 19.6 — .7 1210
Max. 7 — 59.5 29.0 29.7 41.4 — 2.7 2030
Avge. 7 — 48.2 22.3 21.9 28.6 — 1.3 1620
Pressed, as purchased 1 — 44.1 23.6 26.7 27.7 — 1.5 1610
Round steak, Min. 18 — 53.5 19.4 20.3 3.3 — 1.1 615
  fat removed, Max. 18 — 72.3 34.1 34.1 16.9 — 3.1 1170
  as purchased Avge. 18 — 63.0 27.6 27.5 7.7 — 1.8 840
Sirloin steak, baked, as purchased 1 — 63.7 23.9 24.7 10.2 — 1.4 875
Loin steak, Min. 6 — 42.7 19.8 20.6 11.8 — 1.0 925
  tenderloin, broiled: Max. 6 — 64.5 26.7 26.6 35.7 — 1.4 1875
  Edible portion Avge. 6 — 54.8 23.5 23.6 20.4 — 1.2 1300
Sandwich meat, as purchase Min. 3 — 56.3 27.1 27.2 8.0 — 2.5 870
Max. 3 — 61.2 28.6 28.8 13.6 — 3.1 1075
Avge. 3 — 58.3 28.0 27.9 11.0 — 2.8 985
Corned beef, all analyses: Edible portion 10 — 53.6 15.6 15.3 26.2 — 4.9 1395
As purchased 10 8.4 49.2 14.3 14.0 23.8 — 4.6 1271
Spiced beef, rolled,as purchased 1 — 30.0 12.0 11.8 51.4 — 6.8 2390
Tongues, pickled: edible portion Min. 2 — 50.9 8.3 8.0 15.3 — 3.1 800
Max. 2 — 73.6 17.8 17.0 25.8 — 6.3 1410
Avge. 2 — 62 3 12.8 12.5 20.5 — 4.7 1105
As purchased Min. 2 2.1 45.8 8.2 7.8 15.0 — 3.1 785
Max. 2 10.0 72.0 15.6 15.3 23.3 — 5.6 1275
Avge. 2 6.0 58.9 11.9 11.6 19.2 — 4.3 1030
Tripe, as purchased Min. 4 — 84.0 7.1 7.2 .9 0.4 .1 185
Max. 4 — 91.1 18.6 18.3 1.8 .5 .4 335
Avge. 4 — 86.5 11.7 11.8 1.2 .2 .3 270