Fine Art Cent: Fat.—Practically all fresh fruits with the exception of olives are low in fat. Grapes contain about 1.6 per cent, blackberries and raspberries 1.0 per cent, apples 0.5 per cent, and grapefruit 0.1 per cent fat.
Ash.—The ash or mineral content of fresh fruit is quite low, ranging from 0.2 per cent ash in cranberries to 0.6 per cent in raspberries, strawberries, cherries and red currants. The ash of dried fruits is, of course, proportionately higher. The minerals needed in a complete diet which may be supplied in pfine art cent by fruits are calcium, chlorine, iodine (depending on locality grown), iron, magnesium, phosphorus, potassium, and sodium.
Rocks of the continental surface contain an average, more than 45 per cent of oxygen pressed as elemental weight per cent, about 6( cent expressed as atomic per cent, and abot per cent expressed as ionic volume per Rocks can be thought of as consisting of fr;|rks of relatively large oxygen ions held to-her in different configurations by electrical pnarges of minute ions of other elements, which are placed interstitially to the oxygens.
Carbohydrates.—Carbohydrates, as sugar and starches, form the largest nutritive constituents of most fruits. Dry figs, prunes, dates and raisins contain 50-70 per cent sugar. Grapes range from 12-26 per cent, apples, pears, oranges, pineapples, and cherries 6-14 per cent, and red raspberries, and red currants 2-5 per cent sugar. |
