# file06.txt # # Reference: # # John Hartigan, # Clustering Algorithms, # Wiley, 1975. # ISBN 0-471-35645-X # LC: QA278.H36 # Dewey: 519.5'3 # # Nutrient levels were measured in a 3 ounce portion of various foods. # # "Name" is the name of the item. # # "Energy" is the number of calories. # # "Protein" is the amount of protein in grams. # # "Fat" is the amount of fat in grams. # # "Calcium" is the amount of calcium in milligrams. # # "Iron" is the amount of iron in milligrams. # "Nutrients in Meat, Fish and Fowl, Hartigan page 86" 6 columns 27 rows "Name" "Energy" "Protein" "Fat" "Calcium" "Iron" "Braised beef" 340 20 28 9 2.6 "Hamburger" 245 21 17 9 2.7 "Roast beef" 420 15 39 7 2.0 "Beefsteak" 375 19 32 9 2.6 "Canned beef" 180 22 10 17 3.7 "Broiled chicken" 115 20 3 8 1.4 "Canned chicken" 170 25 7 12 1.5 "Beef heart" 160 26 5 14 5.9 "Roast lamb leg" 265 20 20 9 2.6 "Roast lamb shoulder" 300 18 25 9 2.3 "Smoked ham" 340 20 28 9 2.5 "Pork roast" 340 19 29 9 2.5 "Pork simmered" 355 19 30 9 2.4 "Beef tongue" 205 18 14 7 2.5 "Veal cutlet" 185 23 9 9 2.7 "Baked bluefish" 135 22 4 25 0.6 "Raw clams" 70 11 1 82 6.0 "Canned clams" 45 7 1 74 5.4 "Canned crabmeat" 90 14 2 38 0.8 "Fried haddock" 135 16 5 15 0.5 "Broiled mackerel" 200 19 13 5 1.0 "Canned mackerel" 155 16 9 157 1.8 "Fried perch" 195 16 11 14 1.3 "Canned salmon" 120 17 5 159 0.7 "Canned sardines" 180 22 9 367 2.5 "Canned tuna" 170 25 7 7 1.2 "Canned shrimp" 110 23 1 98 2.6