This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1903 edition. Excerpt: ...any reason desire to construct a dietary containing a minimum of lime, it would be well to draw its ingredients from the members of the second group. Magnesium is usually present in foods in the same proportion as calcium. There are exceptions to this rule, however, for in milk magnesium is less, and ...
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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1903 edition. Excerpt: ...any reason desire to construct a dietary containing a minimum of lime, it would be well to draw its ingredients from the members of the second group. Magnesium is usually present in foods in the same proportion as calcium. There are exceptions to this rule, however, for in milk magnesium is less, and in meat rather more, abundant than calcium, while in bread there is actually five times as much of the former as of the latter.2 Iron is one of the mineral constituents of the diet of which one may say that it is always present in an organic form. It is also mainly excreted in the faeces, and this fact has led to great difficulty in attempting to estimate the amount of it required by the body daily. Roughly speaking, there are about 10 milligrammes of the metal contained in an ordinary mixed diet (Stockman), and that quantity must therefore be regarded as sufficient to meet all physiological demands. It is difficult to give precise figures as to the amount of iron present in different articles of diet. In animal foods it depends very much on whether the animal was bled or not, while in vegetable foods it varies very greatly with the amount of iron in the soil. Bunge arranges some common foods in the order of their richness (not the richness of their ash) in iron as follows: Spinach. Yolk of egg. Beef. Apples. Lentils. Strawberries. White beans. Peas. Potatoes. Wheat. Boussingault8 gives the following proportions of iron in 100 parts of the following foods examined in the fresh condition: 1 See Katz, Pfliiger's Archiv. 63, p. i, 1896. See Richet's ' Dictionary of Physiology." Comptes Rendus, lxxiv. 1355, 1872. PROPORTION OF IRON PER 100 PARTS OF FRESH SUBSTANCE. Blood of ox 0-03750 pig 0-06340 Beef............ 0 00480 Veal............ 0...
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