FOODS. 149 



Rice. Rice forms a larger part of human food than 

 the product of any other plant, being often an almost ex- 

 clusive diet in India, China, and the Malayan islands. 

 Rice has a larger proportion of starch, and less of fats 

 and albuminoids, than the other grains. It is best adapted 

 for the food of warm climates. 



Oats. This grain was first used as food for man by 

 the Scotch, but the use has extended and become preva- 

 lent in this country. In point of nutrition it is ranked 

 higher by some than ordinary grades of wheat flour. 



Rye. Rye grows farther north than other grains, and is largely 

 used for bread in Russia and parts of Germany. It is a valuable food, 

 though less nutritious and less digestible than the corresponding prepa- 

 rations of wheat. 



Barley. This grain has wide range of cultivation, and, while in- 

 ferior to wheat, is considerably used where other grains cannot be 

 raised. 



Potatoes. Potatoes contain about twenty per cent 

 starch, two per cent of proteid, and no fat, the remainder 

 being chiefly water, with some useful salts, especially 

 potash salts. In spite of its relatively low food value, the 

 potato is our most useful vegetable on account of its 

 abundance, the ease with which it can be preserved, its 

 mild flavor, and the readiness and the variety of ways 

 in which it can be cooked. 



Other Vegetables. The chief nutrient in vegetables 

 is starch, though in many the starch is present in small 

 amounts. The salts and acids present are of value, and 

 care should be observed not to remove too much of these 

 salts in cooking. The fibrous matter, cellulose, while in- 

 digestible, is of value in adding bulk to the mass of food 

 to be digested. Formerly sailors were subject to scurvy ; 



