Page:Popular Science Monthly Volume 41.djvu/381

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367
PROPER DIET FOR HOT WEATHER.

heat of the body—are starches, sugar, and fat; and those that more particularly nourish the nervous and muscular system are the albumen and salts; and a perusal of, or reference to, the following table will show what these are, and also the amounts of the different constituents they contain. At a glance the reader will see that the largest proportion of summer food should consist of green vegetables, cooked or as salads; white or lean meats, such as chicken, game, rabbits, venison, fish, and fruits.

Table showing the Percentage Composition of Various Articles of Food.
  Water. Albumen. Starch. Sugar. Fat. Salts.
Bread 37 8·1 47·4 3·6 1·6 2·3
Biscuit 8 15·6 73·4 73·4 1·3 1·7
Wheat-flour 15 10·8 66·3 4·2 2·0 1·7
Barley-meal 15 6·3 69·4 4·9 2·4 2·0
Oatmeal 15 12·6 58·4 5·4 5·6 3·0
Rice 13 6·3 79·1 0·4 0·7 0·5
Peas 15 23·0 55·4 2·0 2·1 2·5
Arrowroot 18 . . . . 82·0 . . . . . . . . . . . .
Potatoes 75 2·1 18·8 3·2 0·2 0·7
Carrots 83 1·3 8·4 6·1 0·2 1·0
Parsnips 82 1·1 9·6 5·8 0·5 1·0
Turnips 91 1·2 5·2 2·1 . . . . 0·6
Cabbage 91 2·0 5·8 5·8 0·5 0·7
Sugar 5 . . . . . . . . 77·0 . . . . . . . .
Treacle 23 . . . . . . . . 5·2 . . . . . . . .
New milk 86 4·1 . . . . 2·8 3·9 0·8
Cream 66 2·7 . . . . 5·4 26·7 1·8
Skim milk 88 4·0 . . . . 6·4 1·8 0·8
Buttermilk 88 4·1 . . . . . . . . 0·7 0·8
Cheese 36·8 33·5 . . . . . . . . 24·3 5·4
Cheddar cheese 36 28·4 . . . . . . . . 31·1 4·5
Skim cheese 44 44·8 . . . . . . . . 6·3 4·9
Lean beef 72 19·3 . . . . . . . . 3·6 5·1
Fat beef 51 14·8 . . . . . . . . 29·8 4·4
Lean mutton 72 18·3 . . . . . . . . 4·9 4·8
Fat mutton 53 12·4 . . . . . . . . 31·1 3·5
Veal 63 16·5 . . . . . . . . 15·8 4·7
Fat pork 39 9·8 . . . . . . . . 48·9 2·3
Green bacon 24 7·1 . . . . . . . . 66·8 2·1
Dried bacon 15 8·8 . . . . . . . . 73·3 2·9
Ox liver 74 18·9 . . . . . . . . 4·1 3·0
Tripe 68 13·2 . . . . . . . . 16·4 2·4
Cooked meat, roast, no dripping being lost, boiled assumed to be the same 54 27·6 . . . . . . . . 15·45 2·95
Poultry 74 21·0 . . . . . . . . 3·8 1·2
White fish 78 18·1 . . . . . . . . 2·9 1·0
Eels 75 9·9 . . . . . . . . 13·8 1·3
Salmon 77 16·1 . . . . . . . . 5·5 1·4
Entire egg 74 14·0 . . . . . . . . 10·5 1·5
White of egg 78 20·4 . . . . . . . . . . . . 1·6
Yolk of egg 52 16·0 . . . . . . . . 30·7 1·3
Butter and fats 15 . . . . . . . . . . . . 83·0 2·0
Beer and porter 91 0·1 . . . . 8·7 . . . . 0·2

I know that I am warring with many established opinions, and I know that the ideas I am promulgating in regard to diet