Over 50 per cent of the American diet consists of foods of plant origin. Indirectly as foods for animals, plant products make an additional contribution to the human diet through their influence on the nutritive value of animal products.
In discussing nutritive values, it is necessary to make use of certain average figures for nutrient composition. Foods of plant origin are subject to rather wide variations in composition as influenced by genetic, soil and climatic factqrs. It is beyond the scope of this article to consider these factors. Their importance is illustrated by the reports of a number of investigators.1 Some of the factors influencing mineral composition have been reviewed by Beeson.2 Fortunately the consumer seldom gets his supply of a given food from a single agricultural source, and thus the significance of the wide variation in the composition of crops differently produced is not nearly so great
MAYNARD LA, NELSON WL. FOODS OF PLANT ORIGIN. JAMA. 1948;136(16):1043–1048. doi:10.1001/jama.1948.72890330005010
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