wunder · LibraryPart 2
Read in the Wunder reader — freePurpose of Carbohydrates 625
Purpose of Fats 626
Purpose of Proteids 626
Purpose of Mineral Salts 629
Difference between Digestibility and Assimilability 630
Table showing Comparative Assimilability and Carbohydrate and Water Content of Cereals, Legumes, and Vegetables 632
Lesson XIV Page
VIENO SYSTEM OF FOOD MEASUREMENT 637
Energy 639
Nitrogen 641
Systems of Food Measurements Compared 642
The "Old" System 642
The New or "Vieno" System 645
Necessity for a Simple System 646
Explanation of Table 648
Table of Food Measurements 655
Lesson XV
CURATIVE AND REMEDIAL MENUS 665
Introduction 667
Cooking 669
Grains 669
Vegetables 670
Cooking en casserole 671
Rice and Macaroni 672
Fruits 672
Canned Goods 673
Buttermilk 674
Home-made Butter 674
Encyclopedia of Diet: a Treatise on the Food Question, Vol. 3 · The Wunder Library — complete classics, free to read, with narration.