Milk contains a small amount of protein. In a glass of about 12 tablespoons of milk there is less than 1 tablespoon of protein.
Egg contains nearly as much protein as lean meat.
Value of Fruit and Vegetables.—Vegetables contain protein, starch, sugar, cellulose, mineral matter, water, and undetermined substances.
Fruits contain (chiefly) sugar, cellulose, mineral matter, and water.
Water removes wastes, lubricates tissues, aids in forming secretions, helps to equalize the temperature.
Acids help to maintain the alkalinity of the blood—stimulate the appetite.
- Mineral salts—
- Build bone.
- Help to make blood alkaline.
- Aid in digestion.
- Aid in excretion.
- Build red blood-cells.
- Build nerve tissue.
- Build cells.
Cellulose exercises muscular lining of digestive tract.
Note.—Good authority makes the statement that the housekeeper is wise who pays as much for milk, vegetables, and fruit as for meat, eggs, and fish.
Use of Eggs.—Eggs serve as a meat substitute.