VEGETABLE FOODS 65 



one-fifth sugar and starch, and from one-hundredth 

 to three-hundredths salts. Walnuts, almonds, and 

 peanuts are the most nutritious varieties in common 

 use. Like legumes, they are difficult to digest, and, 

 as a rule, should not be eaten in large quantities. 

 Nevertheless, their body-building value is highly es- 

 teemed, some people even claiming that they have 

 kept in good health on nuts and fruits without 

 other foods. Attempts have been made to prepare 

 nuts in a form that will be more easily digested. 

 Probably peanut butter is the most widely used of 

 such preparations. 



Although apples have from three-hundredths to 

 eight-hundredths of proteid, and bananas as high 

 as six-hundredths of proteid and about one-hun- 

 dredth of fat, the building and fuel value of most 

 fruits is small. As a rule, they are composed of 

 water and from one-hundredth to one-fifth of sugar. 

 Fruits are, however, highly prized for their delicious 

 flavors and good effect on the digestive organs. For 

 the latter, they are a natural stimulant, and, when 

 ripe, may be very beneficial. Money spent for fruit, 

 especially for breakfast, is a good health investment. 



The fibrous and cellular parts of fruits are the least 

 easily digested, but are valuable in adding to the bulk 

 of food in the intestines. Bananas, though difficult to 

 digest, are much used as a staple food in tropical coun- 

 tries, because they contain some proteid and fat as w^ell 

 as sugar. Under the skin of bananas, adhering to the 



