1542 The Cornell Readino-Cotrses 



AlUiouj^h tlicre seems to be a j^rcater demand lor \arieties with a >el- 

 low or a whitish skin, experiments show that the pinlc-skinned varieties are 

 equally good for table use. Europeans, more discriminating than Amer- 

 icans in their selection, choose with reference to the method of cooking. 

 They prefer a more waxy potato — one low in starch content and high in 

 protein — for frying in deep fat or for salad, in which cases mealiness is not 

 desired, but prefer the mealy potato for baking, mashing, and such 

 purposes. Passing by the several important factors influencing the pro- 

 duction of a good quality, the fact remains that handling and storing 

 both play an important part in the condition of the potato at the time of 

 cooking. 



place IX THE GENERAL DIET 



It has been shown from the data of fifteen American dietary studies 

 representative of ordinary food habits that potatoes represent 3.9 per 

 cent of the total cost of food, and that they furnish 5.3 per cent of the 

 total Calori,es, 4.2 per cent of the total protein, 8.7 per cent of the total 

 phosphorus, and 13.5 per cent of the total iron. Since phosphorus and iron 

 compounds are as important to include in the dietary as protein and fuel 

 foods, it is seen that for the small percentage of money expended for 

 potatoes a generous supply of nutrients is obtained. 



DIGESTIBILITY 



There has been some contention over the digestibility of potatoes. 

 While there may be individual peculiarities in this respect, experiments 

 have shown that from 6 8 to 7 3 per cent of the protein and from 92 to 99 per 

 cent of the carbohydrate of potatoes is digested by the average person. 

 The occasional statement that its large content of cellulose makes the 

 potato difficult to digest has been answered by the fact that nearly all 

 the cereal and vegetable foods contain as much cellulose as does the potato, 

 or more. The method of cooking probably has a slight effect on digesti- 

 bility, the well-cooked meal}^ potato probably being in better condition 

 for the action of the digestive juices than the poorly cooked one in which 

 the starch grains have not broken the cell walls. 



FUNCTIONS OF FOOD 



The purpose of food is to supply the body and all its parts with material 

 for its growth and repair and with the energy required by its daily activi- 

 ties, and to keep it in good running order. We have long realized our 

 dependence on starches, sugars, and fats for energy with which to do 

 our work and keep wann; on proteins, as furnished by milk, eggs, meat, 

 and legumes, for building material both in the development and in the 



