Fruit, Vegetables, Cereals | 15

Uses in the Body
Supply water.
Supply mineral matter.
Give variety to diet.

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Supply bulk or ballast to the intestines.

Selection in the Market
1. Those in season.
(a) Not from hotbeds.

(b) Not imported.
(c) Know value when plentiful.
2. Medium size or small.
(a) Large are usually old and woody.
(b) Require more fuel to cook.
(c) Less nutritious.
(d) Greater weight of smaller ones in a measure.

3. Stale or wilted are never economical.

General Composition

Cereals: Water 10-12% Prot. 10-12%
Carbohydrates 65-75% M.M.: 2
Fat 4-8%
Definition

Grains or grasses, the seeds of which are used for food.

By comparing with fruits and vegetables, we find that cereals
contain more woody fiber which is of a more woody nature, and requires
long cooking to soften. (Rice is the exception to the rule.) They
contain starch which requires boiling temperature for thorough cooking.
They lack water but this is added in cooking.

Classification of Cereals

1. Whole or cracked grains :

Oatmeal, not rolled oats.
Cracked wheat.

Rice.

Hominy.