Vegetables that are high in water, such as lettuce, celery,
tomatoes, and cucumbers, contain so little protein that the quantity is
not appreciable. Such vegetables as potatoes, beets, carrots, etc.
contain slightly larger quantities. Dried vegetables, such as beans,
peas, and lentils, contain comparatively large amounts of this
substance, and for this reason may be substituted for such high-protein
foods as meat and fish.
12. The composition of vegetable protein is only slightly different from
that of animal protein. In fact, the experiments of scientists show that
animal protein may be readily replaced by vegetable protein. One of
these proteins is sometimes called _vegetable albumin_, but the chief
protein of vegetables containing the largest amount of this substance,
namely, beans, peas, and lentils, is called _legumin_, from the term
_legumes_, the name of this class of vegetables. It is generally agreed
that vegetable protein is not so digestible as animal protein, but this
disadvantage is offset by the fact that it does not bring about so much
intestinal trouble as does the protein of animal foods and is less
likely to cause disturbances that are usually attributed to foods high
in this substance. Vegetable protein is affected by heat in much the
same way as other protein.
When any of the dry vegetables high in protein are served at a meal,
meat should be eliminated, or the result will be an oversupply of
protein. As this condition is not only harmful but wasteful, it is one
that should receive proper consideration from the housewife.
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