By Charlotte Chatfield, Foods and Nutrition Specialist, and Georgian Adams, Associate Food Chemist, Foods and Nutrition Division, Bureau of Home Economics. United States Department of Agriculture Circular No. 549. Paper. Price, 15 cents. Pp. 92. Washington, D. C.: Supt. of Doc., Government Printing Office, 1940.
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The comprehensive tables prepared by Atwater and Bryant on the chemical composition of foods have not been revised since 1906. It is appropriate therefore that the Department of Agriculture again should issue an authoritative booklet on the composition of foods. The data in this report were obtained chiefly from published records of analysis that have been made in many laboratories by different investigators using different methods. A considerable number of results of unpublished analyses likewise are included, but the authors state that for the most part they have studied the original records critically. Data are provided for about 2,000 foods. The information includes the name of the food, the nature of the sample, the basis of the analytical figures, the percentage of refuse and of the constituents of the edible portion in terms of water, protein, fat, ash, total carbohydrates, fiber, sugars, starch and acid, and fuel value per hundred
Proximate Composition of American Food Materials. JAMA. 1940;115(10):881. doi:10.1001/jama.1940.02810360069031