Carbohydrates
Starch
Cereals and cereal products
Irish and sweet potatoes
Sugar
Cane sugar and molasses
Beet sugar
Maple sugar and sirup
Honey
Corn sirup and other manufactured sirups
Proteins
Same as in I
III Body regulators
Water
Mineral matter, or ash
Same as in I
Cellulose
Fruits
Vegetables
Covering of cereals and nuts
Food Acids
Sour fruits--citric and malic
Tomatoes--malic
Spinach--oxalic
Rhubarb--oxalic
Vitamines
Fat soluble A
Milk
Butter
Egg yolk
Water soluble B
Green vegetables, as spinach, chard, lettuce, beet greens
Asparagus and stem vegetables, as celery
Fruit vegetables, as tomatoes, peppers, okra
Fruits
The importance of bulk in foods cannot be emphasized too much. The
indigestible cellulose of fruits, vegetables, and cereals is of such
importance in the body that some of these foods should be supplied with
every meal. Therefore, their incorporation into the diet should be
considered as a definite part of the menu-making plan.
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