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Updated: May 21, 2025
*Dates Proteids. 6.6 Starches. 54.0 Fats. 0.2 Salts. 1.6 *Figs Proteids. 6.1 Starches. 60.5 Fats. 0.9 Salts. 2.3 *Honey Proteids. 0.8 Starches. 74.6 Fats. 0.9 Salts. 0.2 Showing the relative digestibility of various foods. * Beef, round PROTEIN. Digestible. 23.0 Undigestible. 0.0 FATS. Digestible. 8.1 Undigestible. 0.9 CARBOHYDRATES. Digestible. 0.0 Undigestible. 0.0 * Beef, sirloin
Martin, a French-Canadian, who met with a gun-shot wound which left a permanent opening into his stomach, guarded by a little valve of mucous membrane. Through this opening the lining of the stomach could be seen, the temperature ascertained, and numerous experiments made as to the digestibility of various kinds of food.
But while cooking makes such foods more digestible, it renders others more difficult of digestion, as in the case of eggs, the degree of digestibility depending somewhat on the cooking method used and the skill of the cook. An egg in an almost liquid form, or when only slightly cooked, as a soft-boiled egg, is more easily digested than when it becomes hardened by cooking.
II. Another object, and one to which the gladiator matched in single duel with intemperance, must direct a religious vigilance, is the digestibility of his food: it must be digestible not only by its original qualities, but also by its culinary preparation.
Then one day there came a violent crisis between Corydon and Mary occasioned by a discussion of the effect of an excess of grease upon the digestibility of potato-starch.
No less important than the correct proportions of the ingredients, is freedom from disease germs and bacteria of putrefaction. Complete sterilization is possible by prolonged boiling; but experience has proved that under prolonged exposure to a temperature near the boiling-point certain changes take place in the albuminoids of the milk which greatly impair its digestibility.
The slices used for toast may be cut thick or thin, depending on whether the persons for whom the toast is made prefer a soft or a dry toast and whether the digestibility of the toast is to be taken into consideration. If thick slices are used and they are toasted the usual length of time necessary to make the surfaces brown, the centre of the slices will remain soft.
Whenever lunches are brought by children, or the school-lunch is a problem, if possible equip a spare room with a gas or a coal stove, sink, tables, chairs, necessary dishes, etc., and let classes under direction of teacher take turns in purchasing food supplies for lunch; cooking and serving lunch; planning dietaries with reference to balanced nutrition, digestibility, and cheapness; washing pots, pans, and dishes; cleaning kitchen; protecting and storing foods; finding risks of spoiling, contamination, infection, fly-visiting; and practicing other forms of kitchen hygiene.
The most careful study and analysis have shown that almost every known food has some peculiar advantage, such as digestibility, or cheapness, or pleasant taste as flavoring for other more nutritious, but less interesting, foods.
This digestibility depends partly upon the nature of the food in its raw state, partly upon the effect produced upon it by cooking, and to some extent upon its admixture with other foods. Certain foods, as the vegetable albumens, are both nutritious and digestible. A hard-working man may grow strong and maintain vigorous health on most of them, even if deprived of animal food.
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