VEGETABLE FOODS 63 



ones. Probably fried potatoes are the most difficult 

 to digest. The starch in potatoes, like that in flour, 

 requires at least thirty minutes' cooking to become 

 digestible. 



Most other vegetables in common use are valuable 

 chiefly because of their flavor and good effect on the 

 digestive organs and blood. As a rule, they contain 

 much water, little proteid and fat, and a small per- 

 centage of sugar, besides useful salts. For instance, 

 turnips, carrots, and parsnips contain from eight- 

 tenths to nine-tenths water, about one-hundredth 

 each of proteid and mineral salts, about one-half 

 as much fat as proteid, from one-twentieth to two- 

 twentieths starch, and from two-hundredths to six- 

 hundredths sugar. Nevertheless, they are all highly 

 prized for their flavor and salts. 



Lettuce, onions, and celery are considered especially 

 good for the blood and nervous system. Spinach, 

 dandelions, and rhubarb are regarded as healthful 

 stimulants for the liver and digestive organs; while 

 asparagus, carrots, tomatoes, and others are by many 

 rated equally valuable for various reasons. All are 

 useful in furnishing a variety of diet and in adding 

 to the bulk of food in the intestines. As bulk helps 

 the muscles of the intestines to perform the work of 

 getting rid of waste material, this is an important 

 service. Constipation, especially in children, is fre- 

 quently caused because the bulk of food is insufficient. 



The vegetables that have comparatively the largest 



