FOOD VALUE OJF FRUITS. ino 



only gives us two and one-half times as much food value as the apple. 

 Now we find not only that the apples will measure up favorably with the 

 potatoes', but we find in addition to that, what is of more value, and of 

 still greater interest, that apples contain a lot of each of the five food 

 products. 



In feeding work, we have thought a good deal about food principles. 

 The first of these is protein, or the body-building material, that part of 

 the food that makes the body, or rather the bone and muscle. There is 

 just about 1 per cent of protein in the apple, not enough to make the 

 apple of great value along that line. Beefsteak runs about 18 per cent in 

 that matter. 



Second: The carbo-hydrate is the energy food, that food that makes 

 the body useful in the world, and gives it energy to accomplish some 

 thing. The apple contains about 15 per cent of that special product; the 

 average shows 15.1 per cent to be exact, and it is enough so that in that 

 line the apple has an actual food value. 



Third: This product is that of fats and oils, and the apple contains 

 only four-tenths of 1 per cent, while the apricot has just a little more, 

 and the grape not so much. Although the apple has not much of this 

 product, not enough in fact to give it a food value in this line, nevertheless 

 it shows that the apple has more than some of our other fruits. 



Fourth: The next is water, and the apple has 84.2 per cent of just 

 water. "Oh," you say, "if there is so much water, it is an ex^pensive 

 food," and as a matter of fact, they are expensive. But when you come 

 to consider all the phases of food values, they are not so expensive after 

 all. For instance, you pay 12 cents a quart for milk, if you use State 

 Farm Milk, and that milk is 87 per cent water. 



On the other hand, you are also wrong in the contention of thinking 

 it has no value, for if a food runs largely to water, it does not necessarily 

 mean that that fruit has no value as a food. Milk is 87 per cent water, 

 and yet milk will sustain life a long time, if nothing else is given at all. 

 If you have three quarts of milk a day you need nothing else. There 

 would be too much liquid, of course, and you could not keep on doing your 

 best, but then, just the same, that milk would furnish all the food that 

 you would need. Eggs also are largely water, and twenty-seven eggs a 

 day would furnish all the food you need, without any water or other 

 food. It might break up your bank account at the present price of 

 eggs, but it would sustain life, nevertheless. The fact, then, that apples 

 run as high as 84 per cent of water, does not mean that they do not have 

 an acutual food value. 



Fifth: Now we come to the salt, ash, and mineral matter of fruits, 

 which is about one-half of 1 per cent. It runs from three-tenths to seven- 

 tenths of 1 per cent. It is very essential, because it is the mineral matter 

 in the fruits that the body must depend on entirely for cleansing. During 

 the winter, when the body is too inactive, and too much in the house, the 

 blood does not run as it should and is sluggish, and then in the spring 

 comes the treatment that takes the place of housekeeper's house cleaning. 

 This fifth element in the apple will give all the cleansing properties that 



