678 



EXPERIMENT STATION RECORD. 



"The losses which occur in cooking potatoes, carrots, and cahtiage vary with the 

 different methods of boiling followed, being quite considerable in some cases. These 

 losses must be taken into account in computing dietaries and made good by adding 

 other materials to supply the nutrients lost. While the loss is not so great as to 

 render it imperative that people in comfortable circumstances should abandon 

 methods of preparing these foods which they consider make them most palatable, 

 there are very large numbers who can not afford to permit even the comparatively 

 small waste of food observed in these experiments. 



"The purpose of experiments, such as those here reported, is to learn what 

 actually takes place in the process of preparing food by the common methods. Those 

 having charge of the preparation of food must determine how far it is desirable 

 under individual circumstances to apply the information obtained." 



The composition of different parts of the potato and the loss 

 of nutrients during the process of boiling, A. J. Frisby aud 

 A. P. Bryant ( IT. 8. Dept. Ayr., Office of Experiment Stations Bui. 43, 

 pp. 25-31, fig. 1). — The structure and composition of potatoes are dis- 

 cussed at some length. Analyses are reported of the outer or true skin 

 of the potato, the inner skin or tibro-Yascular layer, the flesh, aud the 

 whole potato. These values are given in the following table: 



Comjiosition of Ihe whole potato and its different parts. 



Outer, or true sic in 



Inner skin or 6. bro- vascular layer. 



Flesh 



Calculated composition of whole 

 potato 



Nitrogen. 



Water. 



Per ct. 



8(1. 1 

 83. 2 



81.1 



81.3 



Albu- 

 minoid. 



Per ct. 



o. 25 



.24 



.19 



Pro- 



Total. 



Per ct. 

 0.43 



.:i6 

 . 32 



. :;■_■ 



Per ct. 



•1.1 

 2.3 

 2.0 



2.0 



Carbohydrates. 



Fat, 



Per ct. 



0.8 

 .1 

 .1 



Fiber. 



I'll- ct. Per et. 

 14.6 



12.0 0.7 



15.7 j .3 



15.7 



Asia. 



Per ct. 

 1.8 

 1.1 



In the authors' opinion 5.5 should be used as the protein factor iu 

 calculating the protein content of the potato instead of 0.25. The 

 results obtained by the use of the 2 factors are compared. The losses 

 of nutrients which potatoes undergo when boiled in different ways were 

 also determined. The results were as follows: 



Tin loss of material during tin process of cooking potatoes. 



