*
*
100
5 cup
*
*
*
135
1 large
*
***
30
1 small
**
85
\ c. diced
***
*
35
10 red button
**
*
20
f c. cubes
**
40
5 pound
***
***
*
**
25
3 ^
*
20
4 CUp
1
***
*
45
2 CUp
§ medium
***
**
125
1 small, 3" diameter
*
**
25
5 pound
***
***
**
**
*
35
f c. cubes
**
35
1 bunch, 3" long' and 3" di-
***
***
*
*
25
ameter
bureau of Human Nutrition and Home Economics.
2***Excellent. **Good. *Fair. Less than fair, no entry.
[69]
«
before their stored energy is used for the
further development of the plant and the
formation of seed.
In the white potato, the energy is stored
largely in the form of starch. The amount of
protein is small, but of good quality as com¬
pared with other proteins of vegetable
source. In food value the potato stands mid¬
way between cereals on the one hand and
succulent roots and green vegetables on the
other. In starch content and total calories,
the cooked potato is comparable to the
cooked cereals. In mineral and vitamin con¬
tent potatoes are more like fresh vegetables.
They assume special importance in some
diets because of their alkaline ash.
When used in large amounts as they are by
Mead from U.S.D.A
U.S.D.A
some families, potatoes properly prepared are
important sources of vitamin C in the diet.
One scientist calculated that in the amounts
used in this country potatoes, if prepared to
conserve vitamin C, could contribute one
sixth of the national calculated requirement
for this vitamin.
The sweet potato, weight for weight,
yields more energy than the white potato.
It contains more carbohydrate, both as sugar
and as starch. Some varieties are rich sources
of carotin and yield important amounts of
vitamin A.
The other root vegetables (beets, carrots,
parsnips, turnips, etc.) vary in composition.
With the exception of tropical roots, little
used in the United States, they contain less
carbohydrate than either white or sweet
potatoes, and the carbohydrate present is
largely in the form of sugars. Nutritionally
they are valuable chiefly for their mineral
and vitamin content.
The bulbs commonly used as foods in this
country are chiefly valuable for the flavors
they contribute. They vary in composition
with the stage of maturity. Their nutrient
content is more like that of the succulent
vegetables than the starchy roots and tubers. .
There is considerable variation in nutrients
among the vegetables in this group.
Three Members of the Cabbage Family • ( Upper
left ) Kohlrabi; ( Lower left) Collards; ( Lower
right ) Broccoli
Mead from U.S D A
Stems. Stems might be called the water¬
ways of the plant. Their chief function is
carrying the soluble nutrients from one por¬
tion of the plant to another. They are rarely
used by the plant as a storage place. Celery
and rhubarb are not important as sources of
energy, but are of value in the diet primarily
as sources of minerals, vitamins, flavor, and
cellulose. Celery leaves are useful in flavor¬
ing soups, stews, and stuffings. Rhubarb
leaves should never be used because of the
high content of oxalic acid. This acid is not
burned in the body and in large amounts is
harmful.
Page 63
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
*
*
5 cup
*
*
*
1 large
*
***
1 small
**
\ c. diced
***
*
10 red button
**
*
f c. cubes
**
5 pound
***
***
*
**
3 ^
*
4 CUp
***
*
2 CUp
§ medium
***
**
1 small, 3" diameter
*
**
5 pound
***
***
**
**
*
f c. cubes
**
1 bunch, 3" long' and 3" di-
***
***
*
*
ameter
bureau of Human Nutrition and Home Economics. 2***Excellent. **Good. *Fair. Less than fair, no entry.
[69]
«
before their stored energy is used for the further development of the plant and the formation of seed.
In the white potato, the energy is stored largely in the form of starch. The amount of protein is small, but of good quality as compared with other proteins of vegetable source. In food value the potato stands mid¬ way between cereals on the one hand and succulent roots and green vegetables on the other. In starch content and total calories, the cooked potato is comparable to the cooked cereals. In mineral and vitamin con¬ tent potatoes are more like fresh vegetables. They assume special importance in some diets because of their alkaline ash.
When used in large amounts as they are by
Mead from U.S.D.A
some families, potatoes properly prepared are important sources of vitamin C in the diet.
One scientist calculated that in the amounts used in this country potatoes, if prepared to conserve vitamin C, could contribute one sixth of the national calculated requirement for this vitamin.
The sweet potato, weight for weight, yields more energy than the white potato.
It contains more carbohydrate, both as sugar and as starch. Some varieties are rich sources of carotin and yield important amounts of vitamin A.
The other root vegetables (beets, carrots, parsnips, turnips, etc.) vary in composition.
With the exception of tropical roots, little used in the United States, they contain less carbohydrate than either white or sweet potatoes, and the carbohydrate present is largely in the form of sugars. Nutritionally they are valuable chiefly for their mineral and vitamin content.
The bulbs commonly used as foods in this country are chiefly valuable for the flavors they contribute. They vary in composition with the stage of maturity. Their nutrient content is more like that of the succulent vegetables than the starchy roots and tubers. . There is considerable variation in nutrients among the vegetables in this group.
Three Members of the Cabbage Family • ( Upper left ) Kohlrabi; ( Lower left) Collards; ( Lower right ) Broccoli
Mead from U.S D A
Stems. Stems might be called the water¬ ways of the plant. Their chief function is carrying the soluble nutrients from one por¬ tion of the plant to another. They are rarely used by the plant as a storage place. Celery and rhubarb are not important as sources of energy, but are of value in the diet primarily as sources of minerals, vitamins, flavor, and cellulose. Celery leaves are useful in flavor¬ ing soups, stews, and stuffings. Rhubarb leaves should never be used because of the high content of oxalic acid. This acid is not burned in the body and in large amounts is harmful.