We have here endeavored to pay some attention to food values, sup-
plying the elements required by the system. Cream, butter and nuts fur-
nish the fats to those who do not eat meat. Fruit gives the acids.
Cereals and vegetables the brain and muscle.
NOURISHING PROPERTIES OF VARIOUS FOODS.
In the hope of arousing and cultivating intelligent interest in respect
to the nutritive value of the most common articles of food, I present the
following table, from "Science in the Kitchen," published at Battle Creek,
the world-famed sanitarium town:
GRAINS
PER CENT.
Wheat, Poland 86.8
Wheat, Michigan, White . 85.5
Wiieat, Michigan, Diehl 85.5
Wheat, Michigan, Japanese 84.7
Rye, Winter 89.8
Rye, German 92.
Barley 82. 2
Barley, So. Russian 86.
Oats , 80. 1
Corn, Flint. ..,..,,...,... 84.9
Corn, Dent ... .,.,,.... 84. 4
Corn. Sweet ,.,,,., 83. 7
Rice ,.,,..., 86.9
Millet .,,...... 85.7
Buckwheat .... c ...,,.. c ., . .85.6
Irish Moss = » « = . . . . 81. i
FLOUR.
Graham , . . c , . , .85.1
Wheat i
Rye 84.7
Barley ...,.., ..... 84. 7
Oat , , , 91.4
Corn. , , 84. 3
Buckwheat ..,...,,... 85
Bean .88
Pea 87
A.rrowroot ......,, o..., ..o ....... 82
BREAD
PKR CENT.
Barley 83.3
Whole Wheat 81.7
White 54.9
Rye 57.2
Swedish Speise Brod 87.
Zwieback, White 85.2
Rye 83.7
Macaroni 86.9
Manna . , . . . 74.6
FRESH FRUITS.
Apple 13.7
Apricot 13. 5
Blackberry 6.6
Banana 26.7
Cherry 14,8
Cranberry 4. i
Currant 10. ^
Grape 18.2
Gooseberry 10.8
Pear , 12.4
Prune , 13.4
Plum , 10.8
Peach 13.9
Raspberry 6.9
Strawberry 10. 1
Whortleberry. .-,..,. c ... 9.3
412
HEALTH PARAMOUNT TO ALL ELSE.
DRIED FRUITS.
PER CENT.
Prune 69. 2
Pear 63. 7
Apple 67.
Cherry • 49. 4
Raisin 66.3
Fig 56.7
Date. 67.
NUTS.
Chestnut 89.3
Walnut 88.2
Hazelnut 89.7
Sweet Almonds 87. 3
Peanut 79.6
Cocoanut 50. 5
VEGETABLES.
Sugar Beet 16.8
Parsnip 10.
Sweet Potato 27.2
Cucumber 4.
Asparagus 5.3
Cauliflower 8.2
Melon 8.2
Squash 8. 5
Onion 13.3
Pumpkin 8. 5
Tomato 6.8
Peas, Green, Garden 19.7
Peas, Small 83. 3
Peas, African 90 2
Peas, Green 84. i
Beans, Field 78. 5
Peas, P"rench or Kidney 85.2
Peas, White 82.2
Peas, Lima 87.
String Beans 10. i
Lentils 83.8
Lentils, German 74.7
MILK AND BUTTER.
PER CENT.
Cow's Milk 14.
Cream 34.
Swedish Butter 86.2
French Butter 87.4
Cheese, Stilton 68.
Skimmed Milk 10.4
SACCHARINE.
Syrup 75.4
Honey 79. 4
Buttermilk 9.2
Milk of Cow-tree 40.2
VEGETABLES.
Carrot 11. 7
Winter Cabbage 18. i
Red Cabbage 8.7
White Cabbage 8.2
Spinach 10. 5
Celery 14. 5
Head Lettuce 4.9
Potato .' 24. 4
White Turnip 5.4
Beet 1 1. 5
MEATS.
Beef, Lean 28.
Mutton 28.
Veal 37.
Pork 61.
Poultry 26.
White Fish 22.
Salmon 23.
Entire Egg 26.
White of Egg 22.
Yolk of Egg 48.
VEQETARIANISn.
"Let us be thankful, not only that we are alive, but that everything
else is alive," said Dr. Kellogg, in announcing that there M^ould be no tur-
key, no animal food of any kind, at a recent Thanksgiving dinner of the
Battle Creek sanitarium.
People who have never thought upon this subject doubtless think that
such a feast would not be a Thanksgiving feast, and especially so as every
form of animal food was also excluded; but there are many thousands of
very intelligent persons who did the same thing. Yes, there are many
HEALTH PARAMOUNT TO ALL ELSE.
413
Page 288
Presented as published in 1917. 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
We have here endeavored to pay some attention to food values, supplying the elements required by the system. Cream, butter and nuts furnish the fats to those who do not eat meat. Fruit gives the acids. Cereals and vegetables the brain and muscle.
NOURISHING PROPERTIES OF VARIOUS FOODS.
In the hope of arousing and cultivating intelligent interest in respect to the nutritive value of the most common articles of food, I present the following table, from "Science in the Kitchen," published at Battle Creek, the world-famed sanitarium town:
GRAINS
PER CENT.
Wheat, Poland 86.8
Wheat, Michigan, White . 85.5
Wheat, Michigan, Diehl 85.5
Wheat, Michigan, Japanese 84.7
Rye, Winter 89.8
Rye, German 92.2
Barley 82. 2
Barley, So. Russian 86.
Oats , 80. 1
Corn, Flint. ..,..,,...,... 84.9
Corn, Dent ... .,.,,.... 84. 4
Corn. Sweet ,.,,,., 83. 7
Rice ,.,,..., 86.9
Millet .,,...... 85.7
Buckwheat .... c ...,,.. c ., . .85.6
Irish Moss = » « = . . . . 81. i
FLOUR.
Graham , . . c , . , .85.1
Wheat i
Rye 84.7
Barley ...,.., ..... 84. 7
Oat , , , 91.4
Corn. , , 84. 3
Buckwheat ..,...,,... 85
Bean .88
Pea 87
A.rrowroot ......,, o..., ..o ....... 82
BREAD
PKR CENT.
Barley 83.3
Whole Wheat 81.7
White 54.9
Rye 57.2
Swedish Speise Brod 87.
Zwieback, White 85.2
Rye 83.7
Macaroni 86.9
Manna . , . . . 74.6
Apple 13.7
Apricot 13. 5
Blackberry 6.6
Banana 26.7
Cherry 14,8
Cranberry 4. i
Currant 10. ^
Grape 18.2
Gooseberry 10.8
Pear , 12.4
Prune , 13.4
Plum , 10.8
Peach 13.9
Raspberry 6.9
Strawberry 10. 1
Whortleberry. .-,..,. c ... 9.3
DRIED FRUITS.
PER CENT.
Prune 69. 2
Pear 63. 7
Apple 67.
Cherry • 49. 4
Raisin 66.3
Fig 56.7
Date. 67.
NUTS.
Chestnut 89.3
Walnut 88.2
Hazelnut 89.7
Sweet Almonds 87. 3
Peanut 79.6
Cocoanut 50. 5
Sugar Beet 16.8
Parsnip 10.
Sweet Potato 27.2
Cucumber 4.
Asparagus 5.3
Cauliflower 8.2
Melon 8.2
Squash 8. 5
Onion 13.3
Pumpkin 8. 5
Tomato 6.8
Peas, Green, Garden 19.7
Peas, Small 83. 3
Peas, African 90 2
Peas, Green 84. i
Beans, Field 78. 5
Peas, P"rench or Kidney 85.2
Peas, White 82.2
Peas, Lima 87.
String Beans 10. i
Lentils 83.8
Lentils, German 74.7
MILK AND BUTTER.
PER CENT.
Cow's Milk 14.
Cream 34.
Swedish Butter 86.2
French Butter 87.4
Cheese, Stilton 68.
Skimmed Milk 10.4
SACCHARINE.
Syrup 75.4
Honey 79. 4
Buttermilk 9.2
Milk of Cow-tree 40.2
Carrot 11. 7
Winter Cabbage 18. i
Red Cabbage 8.7
White Cabbage 8.2
Spinach 10. 5
Celery 14. 5
Head Lettuce 4.9
Potato .' 24. 4
White Turnip 5.4
Beet 1 1. 5
Beef, Lean 28.
Mutton 28.
Veal 37.
Pork 61.
Poultry 26.
White Fish 22.
Salmon 23.
Entire Egg 26.
White of Egg 22.
Yolk of Egg 48.
VEQETARIANISn.
"Let us be thankful, not only that we are alive, but that everything else is alive," said Dr. Kellogg, in announcing that there M^ould be no turkey, no animal food of any kind, at a recent Thanksgiving dinner of the Battle Creek sanitarium.
People who have never thought upon this subject doubtless think that such a feast would not be a Thanksgiving feast, and especially so as every form of animal food was also excluded; but there are many thousands of very intelligent persons who did the same thing. Yes, there are many