Carrots | 10.1
Cabbage | 6.2
Melons | 2.5
Apples | 14.3
Pears | 16.3
Bananas | 23.3
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It is estimated that starch composes one-half of peas, beans, wheat,
oats and rye, three-fourths of corn and rice, one-fifth of potatoes.
Vegetable proteids, as already stated, are less easily digested than
those belonging to the animal kingdom, therefore it must be remembered
that a purely vegetable diet, even though it may be so arranged as to
provide the necessary protein, is apt to over-tax the digestive
organs more than a mixed diet from both the animal and vegetable
kingdoms. Much depends upon the cooking of the starchy foods in order
to render them digestible. (Study chapter on Digestion in the Public
School Physiology.)

STARCH.

The digestion of starch--which is insoluble in cold water--really
begins with the cooking, which by softening the outer coating or fibre
of the grains, causes them to swell and burst, thereby preparing them
for the chemical change which is caused by the action of the saliva in
converting the starch into a species of sugar before it enters the
stomach. Substances which are insoluble in cold water cannot be
absorbed into the blood, therefore are not of any value as food until
they have become changed, and made soluble, which overtaxes the
digestive organs and causes trouble. The temperature of the saliva is