Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 21, 2025
They attack the very tender young roots of the alfalfa and feed upon the nutritious sap, taking from it the phosphorus and other minerals and also the sugar or other carbohydrates needed for their own nourishment, since they have no power to secure carbon and oxygen from the air, as is done by all plants with green leaves.
Its passage through these places, like the movements in all lymph vessels, is slow, and it is only gradually admitted to the blood stream. See text. Route of All the Nutrients except Fat.—Water and salts and the digested proteids and carbohydrates, in passing into the capillaries, mix there with the blood.
*Fats.*—The fats used as foods belong to one or the other of two classes, known as solid fats and oils. The solid fats are derived chiefly from animals, and the oils are obtained mostly from plants. Butter, the fat of meats, olive oil, and the oil of nuts are the fats of greatest importance as foods. Fats, like the carbohydrates, are composed of carbon, hydrogen, and oxygen.
II. Starches and Sugars, or Carbohydrates. III. Fats and Oils. IV. Inorganic or Mineral Foods, Water, Salt. Proteids; or Nitrogenous Foods. The proteids, frequently spoken of as the nitrogenous foods, are rich in one or more of the following organic substances: albumen, casein, fibrin, gelatine, myosin, gluten, and legumin.
Evidence that digestion serves such a purpose is found in the fact that both proteids and carbohydrates are reduced to a simpler form than is necessary for dissolving them. *The Storage of Nutriment.*—For some time after the taking of a meal, food materials are being absorbed more rapidly than they can be used by the cells.
Beef tea, and other related extracts, are not foods. They are stimulants. In truth they are of no value, and those who purchase such preparations pay a high price and get nothing in return. The sugars and starches are grouped under the name of carbohydrates, which means that they are a combination of water and carbon. There are various forms of sugar.
I reckon, with an incentive like that to eat, just about two calories would do me. Eh, William?" "Bertram! Now you're only making fun," chided Billy; "and when it's really serious, too. Now listen," she admonished, picking up the book again. "'If a man consumes a large amount of meat, and very few vegetables, his diet will be too rich in protein, and too lacking in carbohydrates.
They are composed of carbon, hydrogen, and oxygen, and are obtained mainly from plants. There are several varieties of carbohydrates, but they are similar in composition. All of those used as food to any great extent are starch and certain kinds of sugar. *Starch* is the carbohydrate of greatest importance as a food, and it is also the one found in the greatest abundance.
CARBOHYDRATES. Digestible. 0.0 Undigestible. 0.0 *Mackerel PROTEIN. Digestible. 18.8 Undigestible. 0.0 FATS. Digestible. 7.4 Undigestible. 0.8 CARBOHYDRATES. Digestible. 0.0 Undigestible. 0.0 *Hen's eggs PROTEIN. Digestible. 13.4 Undigestible. 0.0 FATS. Digestible. 9.4 Undigestible. 2.4 CARBOHYDRATES. Digestible. 0.7 Undigestible. 0.0 *Cow's Milk PROTEIN. Digestible. 3.4 Undigestible. 0.0
The meats, for example, have a relatively large protein content; in the vegetables starch, which is one of the carbohydrates, predominates. As to the choice of food and the amount that is necessary for the average person, generally the appetite is a safe guide; but the accurate observations of physiologists have gone so far as to determine the exact requirements of the body.
Word Of The Day
Others Looking