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Article
June 8, 1918

A CONSIDERATION OF SOME DRIED VEGETABLESWITH SPECIAL REFERENCE TO THEIR NITROGEN AND CALCIUM CONTENT

Author Affiliations

Seessel Research Fellow in Physiological Chemistry, Yale University NEW HAVEN, CONN.

From the Sheffield Laboratory of Physiological Chemistry, Yale University.

JAMA. 1918;70(23):1743-1746. doi:10.1001/jama.1918.02600230013002
Abstract

From an economic standpoint it is highly desirable, particularly at this time when the transportation of foods occasions unusual difficulties, to eliminate as much water as possible from them and thus reduce their weight and bulk. This furnishes the justification for the attempt to use desiccated foods. Any propaganda for the widespread use of foods prepared in novel ways ought to be supported by scientific evidence of its importance from a physiologic standpoint.

For arctic explorations a supply of vegetables is considered desirable. In some expeditions this has been obtained by the use of desiccated green foods. During the Civil War such dried vegetables as were available were used. At present the various governments are using desiccated foods. The United States Food Administration has directed much effort during the past year in impressing on the minds of the people the value of drying foods. Farmers in this country years ago

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