13. FAT IN VEGETABLES.--As vegetables as a class are low in protein, so
are they low in fat. In the case of some vegetables, the quantity of fat
they contain is so small that it is never considered in discussing the
food value of these vegetables, while in others slightly larger
quantities are to be found. However, on the whole, vegetables are so
nearly lacking in this food substance that it is necessary to supply fat
in their preparation and in the serving of meals in which they are
included. This is done in a variety of ways, depending on the nature of
the vegetable. For instance, in order that baked beans may take the
place of meat entirely, fat in the form of salt pork is usually added
when they are prepared. The pork, of course, also supplies a very small
amount of protein, but it is not used with the beans for this purpose.
Practically all cooked vegetables are served with butter or with a sauce
that contains fat. Green vegetables that require no cooking but are
served as a salad, are supplied with fat by the salad dressing that is
used with them. The fat varies greatly, depending on the kind of
dressing used. 14. CARBOHYDRATES IN VEGETABLES.--When the composition
of vegetables is considered chemically, the most striking thing about
them is the carbohydrates they contain. It is this that distinguishes
this class of foods from animal foods. The carbohydrate of vegetables is
found in both its forms, starch and sugar. It is in the form of sugar in
many of the vegetables when they are young or immature, but it turns
into starch as they mature.
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