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1.1 root 1: .sp 1i
2: .TS
3: frame;
4: cfB s s s.
5: Composition of Foods
6: _
7: .T&
8: c |c s s.
9: Percent by Weight
10: Food _
11: .T&
12: c |c |c |c.
13: Protein Fat Carbo-
14: hydrate
15: _
16: .T&
17: l |n |n |n.
18: Rye bread 9.0 .6 52.7
19: Apples .4 .5 13.0
20: Almonds 21.0 54.9 15.8
21: Mushrooms 3.5 .4 6.0
22: .TE
23: .sp 1i
24: .TS
25: frame;
26: cfB s s s.
27: Composition of Foods
28: _
29: .T&
30: c |c s s.
31: Percent by Weight
32: .T&
33: c c c c.
34: Food _ _ _
35: .T&
36: c |c |c |c.
37: Protein Fat Carbo-
38: hydrate
39: _
40: .T&
41: l |n |n |n.
42: Rye bread 9.0 .6 52.7
43: Apples .4 .5 13.0
44: Almonds 21.0 54.9 15.8
45: Mushrooms 3.5 .4 6.0
46: .TE
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