Table Of Comparative Digestibility
(Commencing with the Most Digestible, and ending with the Least Digestible of Meats and Other Common Animal Foods’)
Oysters.
Soft-cooked eggs. Sweetbread.
White fish, boiled or broiled, such as bluefish, shad, red snapper, weakfish, smelt. Chicken, boiled or broiled. Lean roast beef or beefsteak. Eggs, scrambled, omelette. Mutton, roasted or boiled. Squab, partridge. Bacon (crisp).
Roast fowl, chicken, capon, turkey. Tripe, brains, liver.
Roast lamb.
Chops, mutton or lamb.
Corned beef.
Veal.
Ham.
Duck, snipe, venison, rabbit, and other game.
Salmon, mackerel, herring.
Roast goose.
Lobsters and crabs.
Pork.
Smoked, dried, or pickled fish and meats in general.
The table given below is published by E. Jessen as the result of giving test meals of single articles of food. The stomach was first cleansed and emptied by siphonage, then a hundred grains of meat were introduced with eight ounces of water. Samples of the digested stomach contents were from time to time withdrawn, and the complete disappearance of all muscular fibre when examined by the microscope occurred as follows:
Beef, raw, chopped fine… 2 hours.
Beef, half cooked… 2½ "
Beef, well cooked… 3 "
Beef, thoroughly roasted… 4 "
Mutton, raw… 2 "
Veal, cooked… 2½ "
Pork, cooked… 3 "
I found this interesting as I am sometimes uncomfortable with beef.
K