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Excerpt from Changes in Food Value of Vegetables Due to Cooking: A Dissertation
Recent progress in nutrition is emphasizing heavily the inadequacies of a diet with a preponderance of cereal products and vegetable fats - our cheapest sources of protein and calories - at the same time that food scarcity puts some of their most effective supplements, such as eggs, milk, meat, and animal fats, very nearly out of the reach of all except the well-to-do classes. It seems that many of the fresh vegetables and fruits have some value, in several respects, as supplements to inadequate diets of certain types. But at most seasons of the year these, too, are considered to be out of reach of the limited purse, with a few exceptions, prominent among which are vegetables which may be canned in time of plenty, and the winter vegetables. If these local products are to be more largely used in the diet, both as supplements to the cereals and meats and as substitutes for them, an extended knowledge of their value with regard to various dietary factors is desirable. This study is concerned with the factors which are usually the first ones to be determined - their fuel values and ash content - these being determined from the vegetables as served to us at the table, after household manipulation, possibly also after commercial manipulation, as in the case of canned foods.
With the exception of potatoes, the winter vegetables are mostly strong-juiced or highly flavored, and their flavors do not commend themselves to all persons, particularly often not to those of highly dis criminating or of irritable nervous organizations, unless the flavor can be somewhat modified. Partly for this reason and partly for purposes of convenience, the methods very generally employed in cooking and in canning them have involved the use of a greater or less excess of water, which has considerable extractive power at the temperatures employed.
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