ROOTS, TUBERS, AND FRUITS 317 



436. Food Value. When judged only on the basis of 

 the nutrients present, many vegetables and fruits would 

 be assigned a low place in the list of foods as they con- 

 tain only comparatively small amounts. Most fruits are 

 used in the dietary, not so much with the view of sup- 

 plying nutrients as for other purposes. The organic 

 acids, essential oils, and soluble mineral compounds, to- 

 gether with the digestible form in which the nutrients 

 are present are the factors which give fruits their unique 

 value. The organic acids and essential oils impart pala- 

 tability and assist functionally in the digestive process. 

 Some fruits, as figs and prunes, contain chemical com- 

 pounds which are laxative in character. In the human 

 ration, fresh fruits are as essential and occupy the same 

 position as do roots and vegetables in animal rations. 



