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Updated: May 20, 2025
Wheat contains only 3 per cent. more proteid than corn. The man who substitutes wheat at one and one-half cents a pound for corn worth one cent a pound pays 17 cents a pound for his added protein. In beef scrap he could get the protein for 5 cents a pound and have a very superior article besides. Milk as a source of protein ranks between the vegetable proteids and those of meat.
The principal proteid food-stuffs are milk, eggs, flesh foods of all kinds, fish, and the cereals among vegetable foods. Peas and beans are rich in proteids. The essential use of the proteids to the tissues is to supply the material from which the new proteid tissue is made or the old proteid tissue is repaired. They are also valuable as sources of energy to the body.
*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
They are built up from the elements by plants, and are called organic. Human beings and the lower animals take the organized materials they require, and build them up in their own bodies into still more highly organized forms. The organic compounds found in the body are usually divided into three great classes: 1. Proteids, or albuminous substances. 2. Fats.
Now, as the proteid part of its molecule is the most important constituent of living matter, it is evident that proteid food is an absolute necessity. If our diet contained no proteids, the tissues of the body would gradually waste away, and death from starvation would result.
*Peanut Proteids. 28.3 Starches. 1.8 Fats. 46.2 Salts. 3.3 *Walnut Proteids. 15.8 Starches. 13.0 Fats. 57.4 Salts. 2.0 *Apple Proteids. 0.4 Starches. 7.2 Fats. 0.0 Salts. 0.5 *Cherry Proteids. 0.7 Starches. 10.2 Fats. 0.0 Salts. 0.7 *Grape Proteids. 0.6 Starches. 14.2 Fats. 0.0 Salts. 0.5 *Banana Proteids. 4.9 Starches. 19.2 Fats. 0.6 Salts. 1.1
What double purpose is served by the processes of digestion? Trace the passage of proteids, fats, and carbohydrates from the small intestine into the general circulation. What is the necessity for storing nutrients in the body? Why is it not also necessary to store up oxygen? In what form and at what places is each of the principal nutrients stored?
Recent experiments at Rhode Island have attempted to show the relative value of the mineral constituents of meat by adding bone ash to vegetable proteids, as linseed and gluten meal. The results clearly indicate that mineral matter of animal origin greatly improves the value of the vegetable diet, but that the latter is still sadly deficient.
Thus a diet habitually too rich in proteids, as with those who eat meat in excess, often over-taxes the kidneys to get rid of the excess of nitrogenous waste, and the organs of excretion are not able to rid the tissues of waste products which accumulate in the system. From the blood, thus imperfectly purified, may result kidney troubles and various diseases of the liver and the stomach.
This table, among other things, shows that the flesh of fish contains more water than that of warm-blooded animals. It may also be seen that animal foods contain the most water; and vegetable foods, except potatoes, the most nutrients. Proteids and fats exist only in small proportions in most vegetables, except beans and oatmeal. Vegetable foods are rich in carbohydrates while meats contain none.
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