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Table of Contents

Nutritive Ingredients, Refuse, and Food Value.

Protein Compounds, e.g., lean of meat, white of egg, casein (curd) of milk, and gluten of wheat, make muscle, blood, bone, etc.
Fats, e.g., fat of meat, butter, and oil, Carbohydrates, e.g., starch and sugar,	\ /	serve as fuel to yield heat and muscular power.

* Without bone.