270 NEBRASKA STATE HORTICULTURAL SOCIETY 



average busy man or woman is almost certain to fail to drink it in 

 sufficient quantities. Just what amount is necessary varies with each 

 individual according to their occupation. The average, however, lies be- 

 tween four and fire pints daily. It is a splendid rule to be a little "sys- 

 tematic" in this respect, and ascertain daily if we are providing the 

 body with the proper amount of pure water, that each function of the 

 body may do its work properly, to keep us in good health. Usually two 

 ordinary drinking glasses will equal one pint of water. Then how easy 

 it is for us to calculate the amount of pure water taken into the stomach 

 daily. Some one will ask, but what does water have to do with the sub- 

 ject now under discussion? We must remember that the greater por- 

 tion of all fruits is pure water. Those who find it difficult then, to 

 drink a sufficient amount of pure water daily, can make up the shortagci 

 by eating ripe fruit. Eating fruit is a most excellent way to provide 

 pure water for the system. 



But fruit contains something more than water. 



It contains protein, and the various other food constituents mentioned 

 above. The protein furnishes the material for making blood, etc. The 

 ash is the mineral portion, or that which would remain if the food was 

 burned. Carbohydrates are the starches, sugars, etc. We all know wliat 

 fat is, and the purpose it serves in the body. 



Having tliese four constituents under consideration, it is interesting 

 to take up the various kinds of fruits, vegetables and nuts and ascertain 

 the proportionate amount of these food elements each contains. The 

 following is tlie composition of food materials of the various fruits and 

 nuts: 



Grapes, edible part — Water, 77.4; protein, 1.3; ash, 0.5 ;fat, 0.2; car- 

 bohydrates, 19.2. 



Grape juice, unfermented — Water, 92.2; protein, 0.2; ash, 0.2; carbo- 

 hydrates, 7.4. 



Raisins— Water, 14.6; protein, 2.6; fat, 3.3; carbohydrates, 76.1; ash, 

 3.4. 



Canned fruit — Water, 77.2; protein, 1.1; fat, 0.1; carbohydrates, 21.1; 

 ash, 0.5. 



Fruit jelly — Water, 21.0; carbohydrates, 78. 3; ash, 0.7. 



Apple — Water, 84.6; protein, 0.4; ash, 0.3; carbohydrates, 14.2. 



Strawberry — Water, 90.4; protein, 1.0; fat, 0.6; carbohydrates, 7.4; 

 ash, 0.6. 



Dried fig — Water, 18.8; protein, 4.3; fat, 0.3; carbohydrates, 74.2; 

 ash, 2.4. 



Banana — Water, 75.3; carbohydrates, 22.0; protein, 1.3; fat, 0.6; 

 ash, 0.8. 



Potato — Water, 78. 3; protein, 2.2; fat, 0.1; ash, 1.0; carbohydrates, 

 18.4. 



Onion — Water, 87.6; fat, 0.3; protein, 1.6; carbohydrates, 9.9; ash, 0.6. 



Parsnip — Water, 83.0; protein, 1.6; fat, 0.5; carbohydrates, 13.5; 

 ash. 1.4. 



