SUCCULENT ROOTS AND THEIR USE AS FOOD. (4 
In respect to final alkalinity, beets and carrots make the best 
showing of the succulent roots and are superior to all our common 
food materials except some of the green vegetables and fruits. Par- 
snips and radishes outrank potatoes; while turnips, which stand 
below potatoes, are yet higher than sweet potatoes.’ 
Though many vegetables are more economical sources of protein 
and energy than is sometimes realized, they are probably of even 
greater value for their ash constituents than for the carbohydrates 
and other organic substances which they contain. 
Furthermore, in considering the food value of vegetables, as of 
fruits, some of which are regarded merely as luxuries, one must not 
overlook the fact that they possess an actual advantage in enabling 
us to round out our dietary, as regards both bulk and palatability, 
without making the protein or energy intake excessive or compelling 
us to restrict the consumption of foods already in use. It can be said 
then, that a more liberal use of vegetables is to be encouraged; and 
if the cost of the diet must be strictly limited, it is often wise to re- 
strict the use of some other food rather than this group. It should 
not_be forgotten, however, that the cheaper vegetables are fully as 
valuable for the purposes mentioned as are the expensive and out- 
of-season sorts. 
To sum up what has been said regarding the food value of the 
succulent roots, tubers, and bulbs, they are much less important 
food materials, when considered from the standpoint of the protein, 
fat, and carbohydrates which they supply, than are the concentrated 
cereal foods or even the starchy roots and tubers. They are, how- 
ever, very valuable in the diet for other reasons. They furnish some 
nutritive material, and are appetizing and generally relished, and 
their use often makes palatable an otherwise flavorless dish or meal. 
Perhaps the most important function of these roots, etc., as indeed of 
most of our common vegetables and fruits, is to supply the body with 
mineral salts which are needed for the building and repair of tissue, 
for the proper carrying out of the physiological functions, and 
particularly, to insure the alkalinity of the tissues and fluids. 
Not many experiments have been made to test the digestibility of 
this group of vegetables. What definite technical information there 
is indicates that they are much lke other vegetables and fruits in 
this respect, being neither more nor less well assimilated than they © 
are. Thus it has been found in the case of beets that 72 per cent of 
the protein, 97 per cent of the carbohydrates, and 90 per cent of the 
total energy were utilized by the body. 
1U. S. Dept. Agr., Office Expt. Stas. Buls. 185 (1907) ; 227 ( ©10). Chemistry of 
Food and Nutrition. By H. C. Sherman. New York, 1911. Food Vroducts. By H. C. 
Sherman. New York, 1914. 
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