Losses in boiling vegetables and the composition and digestibility of potatoes and eggs / by H. Snyder, Almah J. Frisby, and A.P. Bryant.

  • Snyder, Harry, 1867-1927.
Date:
1897
Catalogue details

Licence: Public Domain Mark

Credit: Losses in boiling vegetables and the composition and digestibility of potatoes and eggs / by H. Snyder, Almah J. Frisby, and A.P. Bryant. Source: Wellcome Collection.

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    CONTENTS. Page. Loss OF NUTRIENTS IN BOILING POTATOES, CARROTS, AND CABBAGE. By H. Snyder, B. S.... 7 Introduction...- 7 The three principal classes of nutrients in foods. 7 The effect of cooking on the nutrients of foods. 8 Experiments with potatoes. 9 Composition of potatoes.- - - 9 Cooking tests.-. 11 Discussion of results .... — 13 Conclusions .. 14 Experiments with carrots. 15 Composition of carrots. 15 Cooking tests. 15 Conclusions. 17 Experiments with cabbage....... 17 Composition of cabbage.,. 17 Cooking tests...-... 18 Conclusions. 19 General summary. 19 Tiie digestibility of potatoes and eggs. By H. Snyder, B. S___ '20 Introduction. 20 Digestibility of boiled eggs in pepsin solution. 20 Digestion experiment on man with a diet of potatoes, eggs, milk, and cream. 21 Discussion of results. 23 The composition of different parts of the potato and the loss of NUTRIENTS DURING THE PROCESS OF BOILING. By AlMAII J. FrISBY, M. D., and A. P. Bryant, M. S. 25 Introduction. 25 Composition of different parts of the potato..f... 26 Sampling. 26 The analyses. 27 The protein factor. 28 Amount of solid matter in the juice of the potato. 29 Loss of nutrients in boiling. 29 ♦ Conclusions.. 31