Salt Lake Telegram | 1922-04-11 | Page 14 | Health Talks

Bj UK. H. H. BiHor. V4I.IR OF THK PTTO. The potatd holds first place in the vegetable class. It Is important, first, because of its high starch content. flo Important Is starch ss an artlcl of food that Ir. Wiley estimates that the people of this country eat 23.000.-000,000 23.000.-000,000 pounds every year, an average aver-age of 260 pounds for each of us. Another strong point In favor of this vegetable Is that It contains a comparatively high amount of mineral min-eral salta. It Is particularly rich In potassium salts and Iron, whereas. In common with most other vegetables, the content of sodium chloride (common (com-mon table salt) la low. j Palt Is the only orm of mlnernl : fnstter that needs to be added to the 1 average mixed diet, as the rest of the much needed minerals are present pres-ent in proper amount If we eat the right quantity of proper foods. Kvery adult needs at least a third of an ounce of salt dally, but the average aver-age mixed diet contains nearly this much if pronerlv peasoned. No matter mat-ter how mm h mineral matter we tat 'n the form of vegetables, there ts little dnnesr of rh winter the normal com poult Ion of the Important r lulus or tissues of the body by such means, i since rirfia miners) maeter is elirnl- j nated. However, there Is always the danger of eating too little mineral matter. The paring of potatoes In the careless care-less manner so often done causes a l"s of the food su hats ores of the vegetahle. The skin of the potato hss In Itself a definite food value, and If tht potato be baked the skia pos-sas pos-sas an sppetislng flavor. The practice of adding milk and butter but-ter to maahed potatoes la a good one, because potatoes are low In protein I and fat. ' There Is evidence to show thst frying fry-ing a potato ralsea Its fuel value, so I that it contalna over 10 per cent of I fat. whereas In Its original state It I contained only one-tenth of t perl cenT I