Vegetables Classified According To Their Dietetic Value
Description
This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
Vegetables Classified According To Their Dietetic Value
1. Useful For Nutriment, Mainly Protein, But Also Starch And Fats
White beans.
Lima beans.
Kidney beans (haricots).
Soya beans.
French beans.
Red beans.
Frijole.
Peas (dried and split, or fresh).
Lentils.
Peanuts.
2. Useful For Nutriment, Mainly For Starch And Sugar
White potatoes.
Sweet potatoes.
Yams.
Jerusalem artichokes.
Beets.
Corn.
3. Useful For Variety Of Flavour, As Antiscorbutics, And To Add Bulk Of Undigested Fibrous Tissue To The Faeces In Cases Of Chronic Constipation
Carrots.
Parsnips.
Turnips.
Kohl rabi.
Salsify (oyster plant).
Radishes.
Cabbages (including cole, seakale, and sauerkraut). Cauliflower. Broccoli. Spinach. Beet tops. Turnip tops. Dandelion tops. Lettuce (including romaine). Sorrel.
Cress and peppergrass. Green peppers. Capers. Mint.
Parsley.
Endive.
Chicory.
Okra.
Celery.
Artichokes.
Eggplant.
Cucumbers.
Asparagus.
Rhubarb (pieplant).
Pumpkins.
Squash.
Onions.
Garlic.
Leeks.
Shallots.
Vegetable marrow.
Cranberries.
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