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Table of Contents

Amounts of actually Nutritive Ingredients obtained in different Food Materials for 10 cents.

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.