Salts (Mineral Matter).—Use of Salts in Food.
(1) To regulate the specific gravity of the blood and other fluids of the body; (2) to preserve the tissues from disorganization and putrefaction; (3) to enter into the composition of the teeth and bones. These are only a few of the uses of salts in the body, but are sufficient for our purpose. Fruits and nuts contain the least quantity of salts, meat ranks next, then vegetables and pulses, cereals contain most of all (Chambers). Sodium chloride (common salt) is the most important and valuable salt. It must not however be used in excess. Potassium salts rank next in importance.[4] Calcium, phosphorus, sulphur and iron are included in this class.
The quantity of salts or mineral matter contained in some important articles of vegetable and animal food is shown in this table (Church):
Mineral Matter in 1,000 lbs. of 14 Vegetable Products.
| Lbs. | |
| Apples | 4 |
| Rice | 5 |
| Wheaten flour | 7 |
| Turnips | 8 |
| Potatoes | 10 |
| Barley | 11 |
| Cabbage | 12 |
| Bread | 12 |
| Watercress | 13 |
| Maize | 20 |
| Oatmeal | 21 |
| Peas | 30 |
| Cocoa nibs | 36 |
| Wheaten bran | 60 |
Mineral Matter in 1,000 lbs. of 8 Animal Products.
| Lbs. | |
| Fat Pork | 5 |
| Cow's milk | 7 |
| Eggs (without shells) | 13 |
| Lean of mutton | 17 |
| Flesh of common fowl | 16 |
| Bacon | 44 |
| Gloucester cheese | 49 |
| Salted herrings | 158 |
"In most seeds and fruits there is much phosphate in the mineral matter, and in most green vegetables much potash. One important kind of mineral matter alone is deficient in vegetable food, and that is common salt."
FOOTNOTE:
[4] See Vegetables, Chap. VII.