40 



ADVANCED PHYSIOLOGY 



does, and not more than three-fifths as much as fat beef. 

 Nevertheless, we eat one kind of meat for dinner one day 

 and another the next, and since we eat about the same 

 amount of each, we certainly obtain more proteid food with 

 some meals than with others. 



DEMONSTRATION. Boil an egg for ten minutes and remove the shell. 

 Cut in halves to show the coagulated albumen and the yolk. 



The amounts of proteid in different vegetables also vary 

 greatly: peas and beans furnish an exceptionally large 



FIG. 19. GRAPHIC REPRESENTATION OF THE FOOD VALUES OF BREAD, BEEF 



AND EGGS 



Fats are shown in black, carbohydrates in horizontal dotted lines, and proteids in 

 vertical dotted lines. Other parts are water. 



amount of proteid; cereals, such as wheat, oatmeal and corn 

 meal have less, but still contain a large quantity; vege- 

 tables and fruits, such as cabbages, lettuce, tomatoes 

 and asparagus hold very small amounts, yet we often 

 substitute one of these foods for another. These vege- 

 tables and fruits are useful as promoters of digestion, or 

 because they have a pleasant flavor, but they must not be 



