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Composition of Some Common Foods with Respect to the Carbohydrate Content

Nutrition Laboratory, Carnegie Institution of Washington, Boston, Massachusetts

Twenty kinds of common foods, including rice, macaroni, white bread, vegetables (raw and cooked), nuts, dates, and figs, were analyzed with special reference to their content of reducing sugars, hydrolyzable sugars, starch, and cellulose. Determinations were also made of the water, protein, fat, and ash content, and the heats of combustion, The results obtained are compared with previous analyses of similar foods by other investigators.