Science in the Kitchen 8 8
Science in the Kitchen 8 8
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In our eReader you can find the full English version of the book. Read Science in the Kitchen 8 8 Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Science in the Kitchen 8 8
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VEGETABLES Vegetables used for culinary purposes comprise roots and tubers, aspotatoes, turnips, etc. ; shoots and stems, as asparagus and sea-kale;leaves and inflorescence, as spinach and cabbage; immature seeds, grains, and seed receptacles, as green peas, corn, and string-beans; anda few of the fruity products, as the tomato and the squash. Of these thetubers rank the highest in nutritive value.
Vegetables are by no means the most nutritious diet, as water enterslargely into their compositio...n; but food to supply perfectly the needsof the vital economy, must contain water and indigestible as well asnutritive elements. Thus they are dietetically of great value, sincethey furnish a large quantity of organic fluids. Vegetables are rich inmineral elements, and are also of service in giving bulk to food. Anexclusive diet of vegetables, however, would give too great bulk, and atthe same time fail to supply the proper amount of food elements. Tofurnish the requisite amount of nitrogenous material for one day, ifpotatoes alone were depended upon as food, a person would need toconsume about nine pounds; of turnips, sixteen pounds; of parsnips, eighteen pounds; of cabbage, twenty-two pounds.
What to read after Science in the Kitchen 8 8?
You can find similar books in the "Read Also" column, or choose other free books by Mrs E E Kellogg to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
VEGETABLES Vegetables used for culinary purposes comprise roots and tubers, aspotatoes, turnips, etc. ; shoots and stems, as asparagus and sea-kale;leaves and inflorescence, as spinach and cabbage; immature seeds, grains, and seed receptacles, as green peas, corn, and string-beans; anda few of the fruity products, as the tomato and the squash. Of these thetubers rank the highest in nutritive value.
Vegetables are by no means the most nutritious diet, as water enterslargely into their compositio...n; but food to supply perfectly the needsof the vital economy, must contain water and indigestible as well asnutritive elements. Thus they are dietetically of great value, sincethey furnish a large quantity of organic fluids. Vegetables are rich inmineral elements, and are also of service in giving bulk to food. Anexclusive diet of vegetables, however, would give too great bulk, and atthe same time fail to supply the proper amount of food elements. Tofurnish the requisite amount of nitrogenous material for one day, ifpotatoes alone were depended upon as food, a person would need toconsume about nine pounds; of turnips, sixteen pounds; of parsnips, eighteen pounds; of cabbage, twenty-two pounds.
What to read after Science in the Kitchen 8 8?
You can find similar books in the "Read Also" column, or choose other free books by Mrs E E Kellogg to read onlineMoreLess
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