1. Green vegetables:
These generally contain much water, hardly any protein or fat, and a small amount of sugar. They are valuable mainly for their mineral matter and cellulose.
2. Root vegetables and tubers:
These are more nutritious than green vegetables, because they contain much more sugar and starch.
3. Ripe seeds (cereals, legumes, and nuts):
These are highly nutritious, because of the large amount of protein and building mineral matter they contain, and also the amount of fuel food.
DRIED VEGETABLES AND FRUIT
It is important that the value of these be pointed out. Dried foods contain all of the constituents of fresh food excepting water and a little flavour lost in evaporation, yet they are often much cheaper. Attention should be directed to the best means of restoring the water and, if necessary, of giving an additional flavour by the use of cloves, cinnamon, etc.
Canning is a better means of preserving food for export or for use when out of season, but where the expense prohibits this method, drying is a good substitute. In districts where fruit and vegetables cannot be grown or in seasons when they cannot be obtained fresh, the dried forms are cheap and have excellent food value.