CHAPTER XIII 

 VEGETABLE FOOD 



180. Grain. Food prepared from grain contains 



Albumin .... 8 per cent to 1 5 per cent. 



Starch or sugar . . 50 " to 75 " 



Fat I " to 10 " 



Mineral matter . . I " to 3 " 



Some forms of its starch or sugar are digested with a 

 considerable expense of time and energy, and there is 

 always a considerable portion left over. From grain 

 nearly all the starch and sugar of food is obtained. 



181. Gluten. The albumin of most grains is called 

 gluten. It is easily dissolved in water and gives the 

 sticky character to a mixture of flour and water. Its 

 digestion requires an expenditure of more time and energy 

 than the digestion of most forms of animal albumin, but 

 its oxidation yields the same amount of energy. About 

 one fifth is left undigested, whereas only one thirtieth of 

 animal albumin is left. 



The husks of the kernels of grain and the cellulose frameworks 

 within are wholly indigestible. When milk is digested, there is little 

 waste matter upon which the intestine can contract. A food like grain, 

 which leaves much waste matter, furnishes something upon which the 

 intestine can contract, and thus sweep the waste matters on and out of 

 the body. For this reason vegetable food is of use aside from its 

 nutritive value. 



