Time Required for Digestion


Time Required for Digestion -

The table following gives the average time employed in the digestion of the foods named. No absolute deductions can be made from the figures, but foods which take longer than four hours for the process are generally undesirable, except in very limited quantities.

Hours. Min. Apples (raw)............................... 1 25 Apples (stewed)............................ 1 35 Beans (boiled)............................. 2 30 Beans (purée)....................... 1 30 *beef (lean, rare, roasted)................ 3 00 beef (stewed).............................. 2 45 beef, fresh salted (boiled)................ 2 45 beef, old salted (boiled).................. 6 00 Beefsteak (grilled)........................ 3 00 Beets (boiled)............................. 3 45 Bread...................................... 3 30 butter (melted)............................ 3 30 Bread and butter with coffee............... 3 45 Cabbage (boiled)........................... 4 30 Chicken (boiled)........................... 2 00 Chicken (fricasseed)....................... 2 45 Chicken (roasted).......................... 4 00 Cheese, old................................ 3 30 Duck (roasted)............................. 4 00 Eel (roasted).............................. 6 00 Eggs, fresh (raw).......................... 2 00 Eggs, fresh (whipped raw).................. 1 30 Eggs, fresh (soft boiled).................. 3 00 Eggs, fresh (hard boiled).................. 4 00 Eggs, fresh (scrambled).................... 3 00 Fish (other than fat varieties, boiled).... 1 30 Fish (other than fat varieties, fried)..... 3 00 Hours. Min. Hashed Meat (warmed)....................... 2 30 Liver (calf's, fried or sautéed).... 2 30 Liver (beef, fried or sautéed)...... 3 00 Lamb (grilled)............................. 2 30 Lentils (boiled)........................... 2 30 Milk (raw)................................. 2 15 Milk (boiled).............................. 2 00 Mutton (boiled or broiled)................. 3 00 Mutton (lean, roasted)..................... 3 15 Nuts....................................... 5 00 Oysters (raw).............................. 2 55 Oysters (stewed)........................... 3 30 Onions (stewed)............................ 3 30 Peas (boiled).............................. 2 30 Pig, suckling (roasted).................... 2 30 Pork, fat (roasted)........................ 5 15 Pork, salt (boiled)........................ 3 15 Potatoes (baked)........................... 2 30 Potatoes (boiled).......................... 3 30 Rice (boiled).............................. 1 00 Sausage, fresh (grilled)................... 3 30 Sausage (smoked)........................... 5 00 Spinach (stewed)........................... 1 30 Salmon, fresh (boiled)..................... 1 30 Turkey (roasted or boiled)................. 2 30 Turnips (boiled)........................... 3 30 Veal (roasted)............................. 4 30

*Meat is generally more easily digested raw than cooked, but its consumption in that condition is attended with risk of intestinal disturbances from the parasite life it sometimes contains.


Arround Time Required for Digestion in The Grocer's Encyclopedia


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