Food And Fitness Or Diet in Relation to Health
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— and this weight has been exceeded on an acre of land.
The Artichoke comes next in value to the potato as a food, although it is not so popular as it ought to be. It possesses one property, however, which VEGETABLES AS FOOD 121 the potato does not — it will grow on very poor land, and on land of almost all classes, and should be found in every garden. It contains 18 per cent, of food — i. E. The nutritious and digest- ible material remaining after allowance is made for fibre and water. Articho...kes are a valuable addition to the list of those vegetables which form a nutritious diet.
The value of the Parsnip has not been fully understood — its food contents being variously estimated. Like all roots and bulbs, parsnips should be young — the old roots containing a large proportion of indigestible fibre. Like turnips, this root takes up water in boiling, and it is there- fore better baked and browned. Again, like the potato, it is immensely improved by being baked under meat ; its flavour is not only increased, but it is enriched by the fat and gravy falling upon it.
What to read after Food And Fitness Or Diet in Relation to Health?
You can find similar books in the "Read Also" column, or choose other free books by James Long to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
— and this weight has been exceeded on an acre of land.
The Artichoke comes next in value to the potato as a food, although it is not so popular as it ought to be. It possesses one property, however, which VEGETABLES AS FOOD 121 the potato does not — it will grow on very poor land, and on land of almost all classes, and should be found in every garden. It contains 18 per cent, of food — i. E. The nutritious and digest- ible material remaining after allowance is made for fibre and water. Articho...kes are a valuable addition to the list of those vegetables which form a nutritious diet.
The value of the Parsnip has not been fully understood — its food contents being variously estimated. Like all roots and bulbs, parsnips should be young — the old roots containing a large proportion of indigestible fibre. Like turnips, this root takes up water in boiling, and it is there- fore better baked and browned. Again, like the potato, it is immensely improved by being baked under meat ; its flavour is not only increased, but it is enriched by the fat and gravy falling upon it.
What to read after Food And Fitness Or Diet in Relation to Health?
You can find similar books in the "Read Also" column, or choose other free books by James Long to read onlineMoreLess
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