DIETETIC VALUES OF FOOD-STUFFS PREPARED BY PLANTS. 973 



Dr. Oliver, in comparing the ordinary diets of the Scotch and Irish 

 peasants, although that of the latter has much improved of late, shows 

 how by their mainly living on a diet composed of half flour and half 

 Indian meal, together with potatos and milk, the Irish do not extract suffi- 

 cient nitrogen, all three of these vegetables falling short in quantity of that 

 element. Hence he says : " So insufficient is his feeding that, when he 

 comes to this country to take part in harvest operations, it is not until 

 two or three weeks have elapsed, during which he has fed on a more 

 wholesome and sustaining diet, that he is capable of doing an average 

 adult's work." 



On the other hand, the Scotchman, by using oatmeal, bread, and 

 .potatos, " gets most for his money, the Irishman the least." A com- 

 parison between the analyses of oatmeal and Indian corn by Professor 



Church will illustrate the above facts : 



Scotch Oatmeal. Indian Corn. 



Water 5'0 14'2 



Albuminoids .... 16'1 9*0 



Starch, &c 63-0 G6*5 



Fat . . . . . . 10-1 5-0 



Cellulose 3'7 *0 



Ash 2-1 2-0 . 



Scotch oatmeal . nutrient ratio, 1 : 5*7 ; nutrient value, 102 

 Indian corn . . do. 1 : 8*5 ; do. 87 



It will be here seen that not only are the albuminoids greatly in excess 



in the oatmeal, but the fat, which can supply more energy than any other 

 vegetable product, is double the amount of that in Indian corn. 



Passing to the leguminous plants, we here meet with vegetables con- 

 taining by far the highest amount of nitrogenous or flesh-forming 

 materials of any vegetables. Beans, peas, Indian dal, lentils, &c, contain 

 upwards of 20 per cent, of albuminoids. Hence their great value lies in 

 the flesh-forming quality. If, therefore, the Irish were to combine some 

 form of pea or bean meal with their diet, their present deficiencies might 

 be readily met. The following analyses by Professor Church show this : 





Peas. 



Haricots. 



Lentils. 



Water 



. 14-3 



14-0 



12-5 



Albuminoids . 



. 22-4 



23-0 



25-0 



Starch 



. 51-3 



52-3 



56-1 



Fat . \ 



. 2-5 



2-3 



2-0 



Cellulose . 



. 6-5 



5-5 



1-9 



Ash 



. 3-0 



2-9 



25 







Nutrient Ratios. 



Nutrient 



Pea . 





1 : 25 



79 



Haricot . 





1 : 2-5 



80 



Lentil 





1 : 2-4 



86 



* The advertised meal called " Revalenta " consists of lentil-meal mixed with 

 barley or other flour and common salt. The Latin for lentil is Ervum Lois. This is 

 changed to Erva-lenta ; the first two letters being transposed, " Kevalenta " is the 

 result. 



