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The Nutritive Value of Fruits, Vegetables, and Nuts.

The Nutritive Value of Fruits, Vegetables, and Nuts. The first part of this book contains a detailed account of the authors' method of food analysis, with tables of the various constituents of fruits, vegetables and nuts. Some of the findings are of interest. Vegetables are considered an excellent source of calcium, but except in green leaves they do not usually contain much calcium. The iron in cooked vegetables varied from 0.22 to 4 mg. per hundred grams. Dried apricots, peaches and raisins were high in iron, as well as such fresh berries as cranberries, currants, loganberries and raspberries. The last part of the book contains data obtained in the study of cooking vegetables. Here some of the findings are surprising. The waste incurred by throwing away water in which vegetables is cooked is small. Conservative methods of cooking vegetables are unlikely to increase the calcium, phosphorus and iron in a mixed diet by more than 3 per cent. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png American journal of diseases of children American Medical Association

The Nutritive Value of Fruits, Vegetables, and Nuts.

American journal of diseases of children , Volume 52 (5) – Nov 1, 1936

The Nutritive Value of Fruits, Vegetables, and Nuts.

Abstract


The first part of this book contains a detailed account of the authors' method of food analysis, with tables of the various constituents of fruits, vegetables and nuts. Some of the findings are of interest. Vegetables are considered an excellent source of calcium, but except in green leaves they do not usually contain much calcium. The iron in cooked vegetables varied from 0.22 to 4 mg. per hundred grams. Dried apricots, peaches and raisins were high in iron, as well as such...
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Publisher
American Medical Association
Copyright
Copyright © 1936 American Medical Association. All Rights Reserved. Applicable FARS/DFARS Restrictions Apply to Government Use.
ISSN
0096-8994
eISSN
1538-3628
DOI
10.1001/archpedi.1936.04140050241017
Publisher site
See Article on Publisher Site

Abstract

The first part of this book contains a detailed account of the authors' method of food analysis, with tables of the various constituents of fruits, vegetables and nuts. Some of the findings are of interest. Vegetables are considered an excellent source of calcium, but except in green leaves they do not usually contain much calcium. The iron in cooked vegetables varied from 0.22 to 4 mg. per hundred grams. Dried apricots, peaches and raisins were high in iron, as well as such fresh berries as cranberries, currants, loganberries and raspberries. The last part of the book contains data obtained in the study of cooking vegetables. Here some of the findings are surprising. The waste incurred by throwing away water in which vegetables is cooked is small. Conservative methods of cooking vegetables are unlikely to increase the calcium, phosphorus and iron in a mixed diet by more than 3 per cent.

Journal

American journal of diseases of childrenAmerican Medical Association

Published: Nov 1, 1936

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