PECUNIARY ECONOMY OF FOOD—(Atwater).
Amounts of actually Nutritive Ingredients obtained in different Food Materials for 10 cents.
| Protein compounds, e.g., lean of meat, white of egg, casein (curd)of milk, and gluten of wheat, make muscle, blood, bone, etc. | ||
| Fats, e.g., fat of meat, butter, and oil, Carbohydrates, e.g., starch and sugar, | \ / | serve as fuel to yield heat and muscular power. |
