Payette enterprise. (Payette, Canyon Co., Idaho) 1909-1935, 1919-11-27
APPLES AS A SOURCE
OF HEALTH AND ENERGY.

or pink, as the case may be-realize
the immense nutritive and energy
yielding qualities that are wrapped
up in its succulent pulp.
| Most of us are prone to consider
the apple merely as a relish--a dam
1 ty tid-bit-not to be taken seriously
however, as a true food.
Yet, on the very highest scientifit
authority, it is declared that tie
energy OF calorie value OF juicy
| Jonathan Apple is equal to that de-
rived from two-thirds of a glass OF
milk. or a small plate of beans, a
lamb chop, two-thirds of emp OF
rice, potato, or two slices of bread
There is computed to be as much
energy in pound of apples as there
would be in fifteen cents worth OF
pork chop.
And, at the current prices for all
| these commodities, apples form a
cheaper source of energy than lean
meat or milk In fact, pound for
pound, the apple compares very faV-
orably with whole milk, and really
contains a somewhat larger proper
ton of dry solids" IN other
words, if all the juices were dried
out of the apple, and all the water
dessicated out of milk, the percent
age of nutrient material in the apple
would be slightly larger than that
contained in milk costing the same
amount
OF course, it must be remembered
that the nutrient properties IN ap-
pies and milk or meat are different
in their nature They fulfill litter
ent functions in nutrition-and no
one form of nutriment should ' be
eaten to the exclusion of the other.
On a basis Of current market pri-
ces, there is also, price for price,
greater economy in apples than there
is in any other fruit-or in most
vegetables. So, merely from the eco
nomic standpoint, apples constitute
a source of food supply which, IL
literally. used, would tend greatly
to reduce the present altitudinous
cost of living-especiaily if they are
purchased in the most economical
way-that is, by the box.
While there is small percentage
of protein, or building material, in
apples, their most important FOOD
value depends upon the balance" OF
their fruit sugars and fruit ACIDS
There is a considerable variation
among the different growths of ap-
niles as to this balance-due to the
character of the soil, and the care
taken in fertilizing and cultivating
this soil. Their flavor is due to the
malic acid. in combination with es-
sential oils and ethereal substances
The apples produced in the pacific
Northwest-where there is super
abundance of sunshine and clear air,
and the wonderful volcanic ash soil
so favorable to their best develop
ment-are of the finest quality and
best flavor.
The average composition Of we'll
grown Jonathan Apples shows about
four per cent of cane sugar, ano
eight per cent of ''invert sugars
which are a mixture of dextrose
fgrane .sugar) and levulose (fruit
sugar..
These grape sugars and fruit su-
CARS are digested forms of cane sugar
and much simpler in chemical com
position. In fact, dextrose is the
form sugar must assume before II
can be taken up by the circulation
and oxydized in the muscles to pro-
duce energy. Cane sugar must be con
verted into this form of sugar by
the liver before it can be utilized In
the system.
Because of this readily-digested
sugar content, apples are depend
able source from which to draw heat
and force to run the physic logical
| furnace.
Apples also contain small percent
ages of cellulose or fibre, which
with the acid juices, gives the apple
its excellent laxative properties.
/ But the most valuable quail tie
of apples lay in their wonderful com
bination of mineral salts. For on'
thing, they are rich in lime salts
L that go to build of strong bones ane
tooth structure. Also lime is one o
the essential mineral elements IL
mothers milk-a deficiency of which
| predisposes toward ricketts, or nal
nutrition in the child, and an increas
ed susceptibility towards wasting 0
any epidemic diseases.
1t is due largely to a deficienc
of lime salts in the system that TUT
erculosis of the lungs is such prev
lent disease among Americans. For
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