Vegetable Foods Compared

• Reference:GB 237 Coll-1434/2040
• Dates of Creation:1870s-1930s
• Language of Material:English
• Physical Description:
  81mm by 81mm 1 slide
  81mm by 81mm

• Scope and Content

  Table illustrating the figures comparing Wolff's average standard with several constituents of common foods and their nutritive rations to show how there is a majority of vegetalbe foods have a marked deficiency in proteid and fat with a corresponding excess of carbohydrates.

• Archivist's Note

  Catalogued by Kristy Davis as part of Towards Dolly Project, 2012-2013

• Subjects

  Statistics

  Vegetables

  Nutrition