0.2 9.3 1.4 0.9
Cabbage 90 2.3 0.5 4-6 1-2 1.3
Fruit 84 0.5 -- 10 4 0.5
]

Cheese is the nitrogenous part of milk, which has been coagulated by the
use of rennet. The curd is then carefully dried, salted, and pressed.
Cheese is sometimes difficult of digestion, as on account of its solid
form it is not easily acted upon by the digestive fluids.

108. Meats. The flesh of animals is one of our main sources of food.
Containing a large amount of proteid, it is admirably adapted for building
up and repairing the tissues of the body. The proportion of water is also
high, varying from 50 to 75 per cent. The most common meats used in
this country are beef, mutton, veal, pork, poultry, and game.

Beef contains less fat and is more nutritious than either mutton or pork.
Mutton has a fine flavor and is easily digested. Veal and lamb, though
more tender, are less easily digested. Pork contains much fat, and its
fiber is hard, so that it is the most difficult to digest of all the
meats. Poultry and game have usually a small proportion of fat, but are
rich in phosphates and are valued for their flavor.

109. Eggs. Consisting of about two-thirds water and the rest albumen
and fat, eggs are often spoken of as typical natural food. The white
of an egg is chiefly albumen, with traces of fat and salt; the yolk is
largely fat and salts. The yellow color is due partly to sulphur. It is
this which blackens a silver spoon. Eggs furnish a convenient and
concentrated food, and if properly cooked are readily digested.

110. Fish. Fish forms an important and a most nutritious article of
diet, as it contains almost as much nourishment as butcher's meat. The
fish-eating races and classes are remarkably strong and healthy. Fish
is less stimulating than meat, and is thus valuable as a food for invalids
and dyspeptics. To be at its best, fish should be eaten in its season. As
a rule shell-fish, except oysters, are not very digestible. Some persons
are unable to eat certain kinds of fish, especially shell-fish, without
eruptions on the skin and other symptoms of mild poisoning.

111. Vegetable Foods. This is a large and important group of foods,
and embraces a remarkable number of different kinds of diet. Vegetable
foods include the cereals, garden vegetables, the fruits, and other less
important articles. These foods supply a certain quantity of