South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-07-22
An illustrated Table Showing Food Values

, of the kitchen, and the Gotten un-
| recognized king of the table.
The savants who measure the
value of food by chemical balances
tell US that the potato is the best
all around vegetable. and that its
most notable constituents, from the
dietary viewpoint, are phosphorus
and potassium. Your doctor will
explain TO you what those elements
do when introduced into the human
system. 1 remem Der that il used %
be said that phosphorus is good for
the brain. and 1 have read that the
! body of an ordinary man contains
as much phosphorus as would make
100000 fashioned friction
matches. But it is not by any means
all in his brain; his bones claim a
large share. OF course, il exists in
the body not as pure phosphorus,
but in a combination with other
elements.
Parsnips and turnips also contain
considerable phosphorus and potas-
SUM. Beets are very rich in sugar,
rivalling the sugar-cane and the
hard maple tree in their appeal 10
the sweettooth of mankind. Sugar
is full of carbon, and its function
IN the body is to produce heat, fat
and muscle.
Celery has much lime and mag
nesium, and spinach is rich in iron.
Speaking of iron, it ought 10 he gen.
orally known that pure. light red
vine-a vegetable product-fur-
inches iron 10 the blood in an assim-
Hating form, and prohibitionists are
wrong TO make Understanding
war upon IT, Whisky is the rattle
snake they ought TO destroy. But
the average American with money
TO spend is usually both surprised
and indignant when told that he
doesn't know how 10 drink vino.
They don't know how to drink it in
England either.
Lettuce contains iron. which gives
good deal of its value TO a salad
asparagus contains calcium and
magnesium. Cabbage and Brussels
sprouts have lime and potassium
and 10 these caulihower adds sui
phur. French beans contain lime
sulphur and phosphorus. and green
peas lime, sulphur. potassium and
phosphorus Onions are valuable
for their volatile oil which stimu-
lates digestion.
Many of the best vegetables are
not body builders" but by virtue
of their various mineral salts, they
are purifiers and blood -stimulators.
They carry their chemical constit-
uents in a form which the chemist
cannot initiate. although he car
recognize them. He cannot com
pound the same materials in such a
way as TO enable them 10 act when
taken into the body as they act
when they have been prepared by
nature in the vegetable tissues.
In the use Of vegetables a great
deal depends upon the cooking. Not
only does poor and improper cook
ing spoil their taste. but. worse than
that, il spells. or prevents, their best
effects. Some kinds Of plan. food
should not be cooked at all. This is
generally true of fruits When quite
ripe they are ready 20 eat, and heat
Will destroy many Of their valuable
properties. Each person has 70 find
out for himself what kinds Of fruit
agree" with him, and what kinds
do not
Grapes are almost always graft
fying. alike TO the palate. the stom
ach. and the body. think this
may be largely due 10 the peculiar
form in which they present iron 20
the digestive apparatus Perhaps
YOU can get the benefit OF this by
eating grapes instead OF drinking
the iron made from them. Bananas
are exceedingly nourishinC. but I
find il well 20 scrape of the thin
, inner skin under the peel. The
orange is the ttr~ NJ fruits. at least