, greatly increases the food value of this
variety of foods. Where the percentage is very high, the candies are
necessarily hard, for all or nearly all the moisture is driven off in
the making. In this case, as in other foods, the more water there is
present, the more reduced is the total food value.
6. FAT IN CONFECTIONS.--To a certain extent, fat is found in these
high-carbohydrate foods. It is supplied largely by the use of milk,
condensed milk, cream, butter or butter substitutes, nuts, and
chocolate. While these materials are usually added to produce a certain
flavor or consistency, they form at the same time an ingredient that
greatly increases the food value of the finished product.
7. PROTEIN IN CONFECTIONS.--Protein is not found extensively in
confections unless nuts, chocolate, milk, or other foods containing it
are used in their preparation. But, even then, sweets are usually eaten
in such small quantities that the protein in them does not figure to any
great extent, so that, at best, confections are not considered as a
source of protein at any time. However, chocolate-coated nuts, as will
readily be seen, are a rather high-protein food.
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