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Food Values and Adulterations: Milk

Lean fish, like cod and haddock, contains a small amount, but fatter kinds, like shad, mackerel, and notably salmon, often contain from 5 per cent to 10 per cent and sometimes as high as 15 per cent of fat. The chemical composition of salmon is not unlike that of lean meat. Milk averages about 4 per cent of fat. Butter is nearly pure fat, and cheese contains from 25 per cent to 40 per cent of fat, according to the richness of the cream or milk from which it is made. Vegetable foods are as a rule very deficient in fats. The principal exceptions have been noted. - Carbohydrates.

The carbohydrates form only a very small part of the body, less than 1 per cent.

They are either immediately consumed as fuel or transformed in the body as fat. They include such compounds as starches, different kinds of sugar and the fiber of plants or cellulose. They are very abundant in vegetable foods like cereals, green vegetables and potatoes, but unlike the fats, are almost entirely absent from the animal foods except milk. Carbohydrates make up from 70 per cent to 80 per cent of the cereals, 60 per cent to 70 per cent of the dry legumes (peas and beans) and the bulk of the nutrients of fresh fruits and vegetables. Sugar, molasses, honey and the like are almost entirely carbohydrates. Milk also contains a considerable amount of carbohydrates in the form of milk sugar. They are a FOOD VALUES AND ADULTERATIONS very important portion of the diet, because they are an excellent source of energy and are easily digested.

Atwater says: stomach could be observed or removed at will. Beaumont's table giving the average time required for the stomach to digest various articles of diet has been frequently published. More recent experiments show that his conclusions are by no means a safe guide. The process of are digestion is not confined the stomme intestine. ach. It continues in e intestine.