FOODS AND THEIR PHYSIOLOGICAL VALUE. 



319 



By reference to the table, an interesting comparison 

 may be made between the composition of cow's milk and 

 human milk. It will be seen that cow's milk contains rela- 

 tively more proteid, but on the other hand, less sugar and 

 less fat. For this reason, when cow's milk is to be rend- 



Fig. 125. TABLE GIVING RELATIVE COMPOSITION OF THE COMMONER FOODS. 



ered as nearly of the composition of human milk as possi- 

 ble, it is diluted with water in order to dilute the extra 

 amount of proteids in the cow's milk, and then there is ad- 

 ded cream and sugar to bring these up to the increased per- 

 centage in the human milk. The interested reader will be 

 able to answer so many questions bearing directly on these 

 points here under consideration by referring directly to the 

 table given, that an extended comment on the composition 

 of the commoner foods is deemed unnecessary. 



