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Food Values and Adulterations: Fresh

The average of mineral matter in the various kinds of food is not far from 1 per cent, but the proportion ranges to over 2 per cent in some cereals. It is most plentiful in the hulls (as the bran of wheat found in whole wheat flour) and in dried legumes (peas and beans); these contain about 4 per cent of mineral matter. Fresh vegetables, especially lettuce, are esteemed -especially in certain kinds of diseases for the mineral salts they contain. Proteid. The proteid compounds form about 18 per cent by weight of the average human body. They include the white of egg, the lean of meat, the curd of milk and the gluten of wheat. They also occur to some extent in animals in the tendons, skin and bones. They are most important constituents of our food since they make the basis of bone, muscle and other tissues. They may also be used as fuel or even, to some extent, transformed into fat and stored in the body, especially if there is a deficiency of fats or carbohydrates. The chief sources of proteid are animal foods meat, fish, eggs and dairy products. Butter and lard are exceptions; they represent only the fat of milk and meat.