| Calcium (lime) | Milk contains 11/2 grams of lime (calcium) inevery quart; next in lime content come eggs,then cereals, especially rice, radishes, asparagus,spinach, veal, olives (16%), applesand strawberries. Tea, coffee, rhubarb, andcabbage cause deposits of the oxalate ofcalcium. |
| Potassium | Egg yolk, potatoes, apples, lemons, limes, oranges, olives (60%) and strawberries. |
| Sodium | |
| Magnesium | |
| Sulphur | Cabbage, asparagus, fibrin of meat, eggs,casein of milk, corn, turnips, cauliflower, andasparagus. |
| Iron | Yolk of egg, beef, spinach, dandelions, apples,lettuce, lentils, strawberries, navy beans,peas, potatoes, wheat, and oatmeal. |
| Phosphorus | Meat and most vegetables. |
A knowledge of the carbohydrate content of foods is useful also in making up a diet, especially in diabetes. Friedenwald and Ruhrah give the following in their order:
| Less than 5% | String beans, asparagus, spinach, pickles, lettuce, cucumbers, greens, celery, Brussels sprouts, rhubarb, sauerkraut, tomatoes, ripe olives, cauliflower. |
| From 5 to 10% | Leeks, eggplant, pumpkin, kohlrabi, cabbage, radishes, collards, watermelon, mushrooms, beets, okra, strawberries, turnips, lemons, rutabagas, squash, musk melons, peaches, onions, cranberries. |
| From 10 to 15% | Blackberries, green onions, oranges, green olives, tomato catsup, currants, raspberries, apricots, parsnips, pears, apples, lima beans. |
| From 15 to 20% | Nectarines, huckleberries, cherries, green peas, almonds, potatoes, succotash, fresh figs, prunes, grapes, baked beans, green corn. |
| Over 20% | Plums, boiled potatoes, bananas, sweet potatoes. |
In the following menus the effort has been to give a correct balance of the various food elements with the approximate calories furnished by each meal. They are suggestive only and may be varied according to the season of the year, the habits of work, or the tastes of the individual, care being taken to preserve the relative proportions.
For instance, if much starch or fat is taken at a meal and little protein, the balance should swing in the other direction for another meal, the amount of protein being increased and that of carbohydrate decreased.
Common sense must rule in the matter, as one individual would be illy fed on a diet which would be entirely adequate for another of more sedentary habit and weaker digestion. All the habits of life such as exercise, breathing, and mental activity must be taken into consideration.
As previously remarked, there must be a variety in the diet which will stimulate the appetite, and, unless the tastes of the various members of a family are capricious, they may be gratified.
If potatoes are not relished rice may be substituted.
Plain bread may be varied by rolls or biscuits.
Well-masticated nuts may supply the protein usually served in meat and are often a welcome change.