CHAPTER VI
Legumes and Nuts
273. What nutrients do the legumes contain in comparatively large amounts? 274. How does the amount of this nutrient compare with that found in meats? 275. Why are legumes valuable crops in general farming and for the feeding of farm animals? 276. Give the general composition of beans. 277. How do beans compare in protein content with cereals? 278. How does the protein of beans differ from that of many other food materials? 279. To what extent are the nutrients of beans digested? 280. What influence does the combination of beans with other foods have upon digestibility? 281. What influence does removal of skins have upon digestibility? 282. In what part of the digestive tract are beans mainly digested? 283. How does the cost of the nutrients in beans compare with that of the nutrients in other foods? 284. How do string beans differ from green beans? 285. Give the general composition, digestibility, and nutritive value of peas. 286. What can you say of the use of copper sulphate in the preparation of canned peas? 287. What nutrients do peanuts contain in large amounts? 288. Give the general composition of nuts. 289. What are the characteristics of pistachio? 290. Give the general composition of the cocoanut. 291. What is cocoanut butter? 292. To what extent may nuts contribute to the nutritive value of a ration?