Evening Republican, Volume 21, Number 152, Rensselaer, Jasper County, 8 July 1918 — Fuel Value of Potatoes Higher Than of Any Other of Fresh Vegetables Used [ARTICLE]

Fuel Value of Potatoes Higher Than of Any Other of Fresh Vegetables Used

Potatoes contain all the different substances needed for the body. Protein and minerals for growth and repair; starch and,fat for energy; and minerals and roughage for body regulation. A diet of whole milk and potatoes Is perfect; the fat and protein of the milk supplement the small quantity of these in the vegetable. The fuel value of potatoes is higher than that of any other fresh vegetable used, according to Lucy Cordlner of the University of Minnesota. Common methods used in the preparation and cooking of potatoes are wasteful. When potatoes are peeled and allowed to stand for an hour or two in cold water they lose over half the protein and one-third their minerals. The peeling also takes food with it. When cooking is begun in cold water the loss Is nearly as great. Potatoes can be prepared with no loss of food value if. they be first blanched by cooking in boiling water for ten minutes, then plunged into cold water, and the skin rubbed or peeled off. Cooking can be completed in any way desired, baking, steaming or boiling. A quick oven is essential for baking and produces potatoes that are dry, mealy and easily digested. If the skin is pricked with a fork toward the end of baking they are further improved by escape of steam. Soggy, watery potatoes do not digest easily and may cause gas.