Evening Republican, Volume 20, Number 181, Rensselaer, Jasper County, 29 July 1916 — Food Value of Fruits. [ARTICLE]

Food Value of Fruits.

Fresh fruits have but little food value, but their use In dietaries is of great Importance, nevertheless, on account of the mineral constituents which they contain. These constitU'ents are made of potash, combined with various vegetable acids, namely: tartaric, citric, malic, oxalic, eta, which render the blood more alkaline wnH the urine less acid. The antiscorbutic value (prevention of scurvy) of fruits is due to these constituents. A case of scurvy is quickly bettered by the use of fruits, 'll /