NOURISHING VALUE OF FOOD.

King Country Chronicle, Volume XXVI, Issue 3442, 12 March 1932, Page 7

NOURISHING VALUE OF FOOD.

'A little knowledge of the relative nourishing value of foods is indispensable for the housewife who wishes to provide appetising meals at a minimum cost.

There is a wide range of homeproduced foods from the farm and the garden, which contains all the requisite body-building proteins and energy-yielding carbohydrades or starches.

'ln the first rank are milk, butter, and cheese. Milk is an almost complete food, and in combination with whole wheatmeal or oatmeal it is one of the cheapest articles of diet. The products of milk are of even higher food value.

The most expensive foods are very often the least nutritive. There is, for instance, more protein in an egg than in an oyster. The cheapest nourishing dishes can be made from dried lentils, peas, and beans. These seed foods are most valuable protein and vitamin providers, and should be used more widely, especially in cold weather.

Potatoes steamed in their skins give their full nutritive value, but the loss in boiling is considerable, and the ordinary method of peeling is most wasteful.

Barley in the prepared state is a comparatively neglected grain food, though it is as nutritious as oatmeal or rice.