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Value of Vegetables as Food

We can vegetables not simply to have palatable green vegetables out of season, but because asparagus, green peas, string beans, carrots, green corn, etc., even when canned, furnish valuable salts, calcium, magnesium, phosphorus, iron, etc., which are essential to the integrity of muscles, bones, nerves, and blood. A storeroom generously filled in the autumn with canned vegetables and fruit will cut down the cost of living and do away with the necessity of tonics in the spring.