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Complex Carbohydrates of Some Chinese Foods

Research Laboratory, Children's Fund of Michigan, Detroit, Michigan

Values for the lignin, cellulose and hemicellulose contents of 17 foods common in the diets of the Chinese are given on both wet and dry bases, together with their composition with respect to protein, fat and ash.

Although equivalent weights of the vegetable and seed foods, as eaten, would supply comparable amounts of complex carbohydrates, if the energy and protein requirements were met with the vegetables alone the intake of complex carbohydrates would be eight to ten times larger than a diet which supplied energy and protein with soy beans.

Manuscript received 22 June 1944.