(2) For regulating—fruit, vegetables, mineral waters.
3. Protein:
Milk (curd), eggs (yolk and white), lean meat or fish, seeds.
4. Sugar:
Fruit (juice), non-starchy vegetables (juice), milk (whey), commercial sugar.
5. Starch:
Parts of plants which serve as storehouses:
Tubers—potatoes, artichokes
Roots—parsnip, tapioca, arrowroot
Stem—sago