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Show POTATOES SAVE WHEAT Americans if they would think of the humble potato as a "breadstuff" rather than merely as a vegetable, would find that they could spare much bread from their diet without inconvenience, the dietetic specialists special-ists of the United States Department of Agriculture point out. The potato pota-to Irish or sweet differs from almost al-most all common vegetables in that it supplies important amounts of starch, and starch is the chief food element we get from bread. Green vegetables with which potatoes often are classed, supply little or no starch and energy, and are valuable in the diet principally for the mineral substances sub-stances and acids they supply and for giving bulk to the diet. Potatoes of course, supply valuable mineral substances sub-stances useful in the building up, repair, re-pair, and regulation of the body, but they have won their great place in ; the diet of a large part of the world j because they supply starch which otherwise would have to be obtained from cereal More Potatoes Ixvss Bread The more potatoes you eat the less bread you need at the same meal. Potatoes, of course, contain a larger percentage of .water than does bread, so that weight for weight they are not equivalent to bread as a source of starch and energy. As a general proposition, however, one medium-sized potato (6 ounces) would supply about as much starch as two medium-sized slices of bread (about 2 ounces). Five parts of potato po-tato are equal to one part of cereal In a mixed diet. Therefore, those who make potatoes an important dish safely can cut down the amount of light or hot bread, wheat mushes or macaroni they eat at that meal, and yet supply their bodies with this important im-portant food starch. Wherever potatoes po-tatoes are locally plentiful or relatively rela-tively cheap, especially in the case of the early or summer crop which does not store well, housewives are urged to use them plentifully at all meals as a substitute for wheat. |
