Home Gardens

Bay of Plenty Beacon, Volume 12, Issue 14, 20 January 1948, Page 3

Home Gardens

(By J. W. Goodwin, N.D.H. (N.Z.), F.R.H.S., Massey Agricultural College.) VEGETABLES AND HEALTH Vegetables may not generally be considered to have any bearing on disease epidemics—but they have. With the modern tendency to travel, and rapid means of transport, even the strictest medical control may not prevent contacts between germcarriers and others. There are also those disease germs which are always present in the community. They may take a gradual toll or break out periodically in epidemic form.

There are two essential precautions applicable to most diseases. Firstly, careful application of all hygienic principles; and secondly, build up resistance to germs. Fresh air, sunshine, exercise, sleep, and a well-balanced diet- all play their part in the latter case. < We have heard that vegetables are an important article of diet; but few of us realise how much, and in what ways, they contribute. . While vegetables are . not generally considered to be major suppliers of proteins and carbohydrates, it is surprising just how many calories they do supply. Dried seeds of peas, beans and lentils are rich in proteins, and potatoes, parsnips, carrots and turnips are important sources of carbohydrates. For instance, it has been shown that one acre of carrots produces twice as many carbohydrates, and nearly. twice the amount of protein, as one acre of wheat. All vegetables contribute supplies carbohydrates, protein and fats in varying amounts. Roughage or bulky foods aid the digestion of more concentrated nutrients. The bulky leaf vegetables, particularly celery, cabbage, spinach and lettuce, supply a relatively high percentage of cellulose or fibre and, with the majority of root crops, assist digestion and obviate constipation. Source of Minerals Of the 10 minerals needed for growth and development, calcium, iron and phosphorus, except in rare cases, are the only ones which are not usually present in the food in sufficient quantities. Important sources of iron are green vegetables, particularly spinch, cabbage, green beans .and asparagus. Calcium is supplied if lime is used periodically in the garden. Phosphorus is in rather short supply in New Zealand’s natural soils, and that is the reason why gardens and pasture respond so readily to superphosphate as a fertiliser. Other phosphatic fertilisers are bonemeal or bonedust, blood and bone and basic slag. Phosphorus is usually included in proprietory mixtures. Phosphates may be applied to crops grown for their flower or seed, particularly peas, beans and cauliflowers, and should always form the highest proportion of a balanced fertiliser used for potatoes tomatoes and others. Of the various mineral substances concerned in the reaction of the fluids of the human body, some are acid and others basic. Sulphur and potassium form “acids,” whilst calcium, magnesium and potash form the more important “bases” which neutralise these acids. Bases should be in excess of acids and form an alkali reserve in the blood. Fish, meat, cheese, eggs and white bread are all strongly acid-forming articles of diet. Vegetables and fruit supply by far the greatest value in bases to balance the diet. Spinach and raisins are the most important, followed by beet, carrots, pineapples, lettuce, potatoes, cauliflower, beans, cabbages, oranges, apples, milk, onions and green peas, in order of average base values. The vitamins A B and C are each essential for growth and the maintenance of good health. They are present in varying amounts in most vegetables, notably peas, beans, carrots, tomatoes, spinach and other greens. (Continued in next issue)