This is but a partial list of the succulent vegetables. In addition may
be mentioned artichokes of the green or cone variety, chard, string
beans, celery, corn on the cob, turnips, turnip tops, lotus, endive,
dandelion and garlic.
These vegetables produce but little energy, for most of them are not
rich in protein, fat and carbohydrates, but they have considerable
salts, which are given in the tables as ash. Their juices help to keep
the blood alkaline, and it would be well for people to get into the
habit of eating these foods, not only cooked, but some of them raw. The
salts are very easily disturbed and in cooking they are somewhat
changed. The best salts we get when we consume natural foods, such as
raw fruits and raw vegetables and milk.
Another function of the succulent vegetables is to take up space in the
stomach. Many like to eat until they feel comfortably full, but if they
indulge in concentrated foods to this extent they overeat. The succulent
vegetables have the merit of taking up much space without furnishing
very much nourishment and they should, therefore, be used as
space-fillers. However, they contain enough nourishment to be well worth
eating, and most of them are excellent in flavor.
Pages:
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216