On the
other hand, the fibrous material, or cellulose, of fruits is softened by
cooking and thus becomes more digestible. Then, too, the sugar that is
usually added to fruits in their cooking increases their food value.
Because of these facts, cooked fruits have considerable value and, like
raw fruits, should have an important place in the diet. Those fruits
which are dried and usually eaten raw, such as figs and dates, supply
much nourishment in an easily digestible form.
5. The medicinal value of fruit has long been considered to be of
importance, but this may be almost entirely disregarded, for, with the
exception of the fact that most fruits are valuable as a laxative, there
is nothing to consider. However, several fruits, such as blackberries
and bananas, have an anti-laxative effect, and large quantities of
these should for the most part be avoided, especially in the feeding
of children.
6. In general, fruits are divided into two classes, namely, food fruits
and flavor fruits. As their names imply, _food fruits_ are valuable as
food, whereas _flavor fruits_ are those distinguished by a
characteristic flavor.
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