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sugar, and fruit sugar. Cane sugar is sweeter than either 

 ( f the other two. We call sugar a fuel food, because in the 

 body it is oxidized or burned supplying energy, part of 

 Mhich will l)e used for muscular work and part for heat in 

 oLir bodies. 



Aside from this value, sugar contributes sweetness to 

 our otherwise unsweetened diet, except as we add cane 

 ^ugar or molasses, and the riper the fruit the more sugar 

 present, hence another advantage of having fruit thorough- 

 ly ripened. , 



There are two classes of fruit, those averaging from 

 fourteen to twenty-two per cent in carbohydrates and those, 

 sometimes called food fruits, are : apples, pears, huckleber- 

 ries, cherries, grapes, fresh figs, fresh prunes, plums and 

 bananas. The second class, sometimes called flavor fruits 

 because of the more juicy yet highly flavored composition, 

 are: strawberries, watermelon, muskmelon, lemons, cran- 

 berries, pineapple, blackberries, oranges, peaches, currants, 

 raspberries, and apricots. They average from seven to 

 thirteen per cent carbohydrates. 



Pectin is the substance in fruit which Ijrings about the 

 formation of a ".jell" in cooked fruit juice. 



Fruit is one of the best sources of mineral matter. By 

 mineral matter is meant such substances as iron \\''.hich is 

 essential in the formation of the red corpuscles in the blood 

 of the body, and calcium which is essential in bone forma- 

 tion, and phosphorus which is found in every living cell of 

 the body. Aside from mineral matter being used in all the 

 cells of the body, it is involved in such body processes as 

 digestion and the beating of the heart. JMineral matter is 

 also contril)nted by other foods, but to complete the total 

 mineral food of our diet, that of fruit and vegetables is 

 advisable. 



In fruit there are present acids which add to the flavor 

 of the fruit and have a decided laxative action. 



One of the first additions to a baby's milk diet is fruit 

 juice from oranges or stCAved prunes and later from baked 



