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Food Values and Adulterations: Mineral

The digestibility of fod as is also affected by the quantity taken, its mechanical condition, and other causes. "In brief then, the chief source of proteid is animal foods, legumes and cereals; of fats, animal foods; and of carbohydrates, vegetable products and milk. Mineral matters found in all food materials. Refuse and water are most abundant in meats, fish, eggs, milk, fresh vegetables and fruit. The fuel value varies within wide limits, being greatest in those materials which contain the most fat and the least water. "The ingredients of food and the ways they are used in the body may be briefly summarized in the following schematic manner: As a general rule the less attention given by housewives to this question the better. Recent experiments seem to indicate that all well-cooked ordinary foods are about equally well digested by normally healthy persons.