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COMPOSITION OF FOOD MATERIALS—(Atwater)
ОглавлениеNutritive 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.
